"Relocation and Renovation - Popular Yakiniku @ Ginza Kobau" Ginza Kobau, a top-class high-cost performance yakiniku restaurant, has relocated to one floor only, and after some time, I was finally able to visit. Today, for my first visit after the relocation, I ordered the Kobau course for 11,000 yen. [Ginza Kobau * Today's Kobau Course Content] - Homemade namul and napa cabbage kimchi. - Salad - Beef sashimi - Yukke bread - 3 types of salt-grilled meat - 2 types of sauce-grilled meat - Fillet (wasabi) - Special selection cuts - Beef bone plum soup - Sukiyaki - Yumepirika - Ibaraki eggs - Tan-tan noodles - Dessert (almond tofu) The side dishes like namul and kimchi are tailored for Japanese taste, without too much sourness (fermented taste), which I personally like. The salad is well seasoned, and the yukke and bread are different from "yakiniku" but still delicious. The transition from salted to sauced meats is well done, and the quality of the meat is satisfactory considering the pricing. My favorite "plum-infused beef bone soup" is still as good as ever. It has a comforting taste that serves as a perfect cushion for the yakiniku course. Although it's not a full service, the inclusion of sukiyaki without fail is impressive. There are no disappointments. I can't help but wonder if there is another yakiniku restaurant in Ginza that offers this level of quality and content at this price! Thank you for the meal - Thank you for reading until the end, and I would appreciate it if you could like, follow, and save the restaurant. Thank you.

Among the many courses available, this time I chose the Ginza course. There were many dishes, but the most delicious one was the thick-cut tongue. It was so good that I wanted to order more, but there was quite a lot in the course so I had to give up. All the other menu items were also delicious. If you're going to have yakiniku on Namiki Street, this place is recommended for its quality.

Today, I went to "Kobau" in Ginza after finishing work. The previous store I visited has now been renamed "Kobau Special Room" and seems to have become a bit more upscale. Just a 3-minute walk from the special room is the "Kobau Namiki Street Store." The interior is still simple and modern, which I like. This time, I ordered the Kobau course (ending with sukiyaki). The drink menu is extensive, including rare varieties of sake, shochu, whiskey, and more. First, we started with sashimi. Then came the famous beef toast (I'm not sure of the official name), which was delicious with its crispy texture and sweet sauce. After that, we had hormone salt dish, regular meat salt dish, and sauce dish before finishing with sukiyaki. You can choose between a traditional Japanese-style sukiyaki or a slightly spicy one—I chose the former. The flavors were Kanto-style, but not overwhelming even after eating grilled meat. Just when I thought it was over, they served cold noodles as the true ending. For dessert, you can choose between mango pudding or vanilla ice cream (Dippin' Dots brand). I chose the former, which was a tasty mango-flavored almond jelly. It was delicious. Two things caught my attention: [1] The restaurant's rules - I noticed foreign customers at a nearby table speaking loudly on speakerphone, which was distracting. It might be helpful for the restaurant to establish some rules. [2] The number of staff - There are many staff members to provide the service of grilling and serving all the meats in front of you. However, their gathering spot seemed to obstruct the path to the restroom, which was unfortunate.

We went with three people at night and didn't look at the menu at all, so I'm not sure what we ate in terms of meat (sorry). Everything was delicious and the staff's attentiveness was amazing. But expecting cost performance at this yakiniku restaurant may be a bit strange... When I glanced at the bill, it was over 170,000 yen. Well, I guess that's how it is.

After the corona, when I went for the first time, the location had changed. The menu seemed to be more focused on courses, but when I asked, they also served individual items. It was a bit disappointing that the seared yukhoe that was there before was gone, and I also liked the sukiyaki, but I was very satisfied with the meat, and ended up eating too much! It was a luxury to finish with a Chateaubriand steak sandwich. Extremely delicious!

You can order different courses separately! You can get plenty of namul, kimchi, salad, and vegetables, and they change the grill frequently. It would have been nice to have a bag holder since you worry about oil stains at yakiniku restaurants. The interior is stylish and modern!

Bread and yukhoe! Ginza Kobau 15,000, the quality of the meat is good and delicious! The staff cooked it for us and it was delicious! ⭐️5⭐️ I want to go again. I love it so much that I don't want to tell anyone. ⭐️4⭐️ I will recommend this restaurant when asked. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm... I would prefer to try a different restaurant. ⭐️1⭐️ Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko on Tabelog, I only introduce restaurants with 4 or 5 stars ✨ #GinzaGourmet #GinzaCafe #GinzaLunch #Ginza #GinzaDate #ginza #ginzacafe #긴자 #긴자맛집 #긴자카페 #TokyoGourmet #TokyoCafe #TokyoLunch #TokyoDate #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #도쿄 #도쿄여행 #도쿄맛집 #도쿄카페 #JapanTrip

The quality of the meat is high and very delicious. There are many rare menu items such as special cuts and caviar yukhoe. Personally, I liked the truffle sukiyaki. The clientele consists mainly of middle-aged men and young women due to the local area. The prices may be a bit high, but within a reasonable range.

On May XX, 2023 (Lunch), "Kobau" on the 5th floor moved to Ginza 6-chome as it is. This location is open for lunch on weekends and holidays. I made a reservation for a Saturday during Golden Week. There were special lunch menu deals, but we opted for the course menu for dinner. ■ Namiki Course @ 9,350 yen (tax included, drinks not included) * The price has been revised, and the current price is 11,500 yen. They kindly honored the reservation price. * A 10% service charge applies. ■ Chardonnay (non-alcoholic) @ 700 yen ▶ Homemade Namul and Napa Cabbage Kimchi --- Both the Namul and Kimchi were well seasoned. ▶ Salad --- A green salad. A bit simple considering the course price. ▶ Yukke Pan --- Yukke on grilled bread. The sweet Yukke was delicious. The bread was from "Kimuraya". ▶ Salt-grilled meat 3 types (tongue, tongue tip, harami) --- All the salt-grilled meats were tasty, but the flavorful harami with black pepper was the best. ▶ Tare-grilled meat 2 types (skirt, chili pepper) --- Both were similar cuts, but the flavorful skirt was preferred. ▶ Special lean meat with wasabi --- A lean Marukawa cut. The harami was tastier in the salt-grilled category. ▶ Special cut with ponzu sauce --- A marbled Misuji cut, refreshing with grated radish ponzu. ▶ Ume soup --- A richly flavored oxtail soup with a refreshing touch of pickled plum inside. ▶ Sirloin grilled shabu-shabu ▶ Rice (Hokkaido Yumepirika) + Egg yolk (Ibaraki rich yellow) --- The classic flavor of sirloin, dipped in rich yolk and sauce with rice. ▶ Cold noodles or Tantan cold noodles --- My wife had Tantan cold noodles, and I had Tomato cold noodles. The Italian-style flavor was perfect for hot weather, but the noodles were a bit firm. The cold noodles at "Yucchan." were much tastier. ▶ Dessert --- Dippin' Dots ice cream. A high-end yakiniku course should have a delicious ice cream or fruit for dessert. The almond tofu my wife chose was better. The interior had a chic feel with concrete walls and black sofas, suitable for business meals or special occasions. The service was very attentive, with frequent grill changes. The separate restrooms were convenient. Starting from the Kimchi and Namul, the quality of the grilled meat was high, and the original items like Pan Yukke and plum soup were nice touches. However, given the price, I expected a more outstanding taste in the grilled meat. Thank you for the meal.

Yakiniku Ginza Kobau, Chuo-ku, Ginza 6-6-5 HULIC & NEW GINZA NAMIKI 6 5F. Nami Course ¥12,650 per person. This was my first visit after the relocation. Previously, except for private rooms, the space was cramped and noisy, making it hard to relax. However, after the renovation in November 2022, it became more spacious and luxurious. I recommend the counter seats by the window (for couples). You won't even notice the other customers. They served Yukkepan, tongue, kalbi, harami, lean meat, loin, yakiniku with sirloin cooked by the staff... they offered almost all the meats I wanted to try, and everything was delicious. I chose the cold noodles with spicy sesame sauce as the finishing dish. The finishing dish, dessert, plum soup, kimchi, namul, rice, and other non-meat items were also delicious. The portion size was just right, and I think the Nami Course offers good value for money compared to other high-end yakiniku restaurants in Ginza. There were too many staff members along the walls, which made the otherwise nice space feel a bit cheap. That's the only negative point.

Ginza Kobau "Ginza" Menu Salad Wagyu Carpaccio Yukke Upper Harami (Salt) Thick-cut Tongue Salt Kobau Loos (Sauce) Ginza Yakiniku Hopping First Visit The visit was the first time since the renewal, although I had used it several times before. Since the renewal, it was possible to handle raw meat, which was a welcome change. I ordered less this time as it was a hopping experience. The Kobau Loos, which I always ordered when visiting before, was consistently delicious. Although everything tasted good, I felt a bit unsatisfied with the price. If you want to enjoy this restaurant, I recommend going for a well-calculated course. In the first place, hopping for yakiniku in Ginza might not be the best idea, but the atmosphere is quite nice, making it perfect for a date night.

I was lucky to book a private room for Friday night at 6:00 pm. It was a 2-hour time limit, and all other seats were full! The Yukhoe (Korean beef tartare) was so delicious that it melted in my mouth. You can choose between salt and sauce for the meat, and everything was delicious. The Koba salad that I loved seemed a bit smaller than before. It was my first visit since they moved, and I really enjoyed the food. Personally, I didn't have much time, so I want to take my time and enjoy it next time!

I visited a restaurant that I had been curious about for a while. The atmosphere of the restaurant was more sophisticated than I had thought, with a sense of luxury, but it was easy to enter without feeling intimidated. The staff were all very friendly. I had the Kobe course, and all the meat was delicious. I have been to other restaurants that are difficult to reserve for course meals, but I prefer this one. The non-meat items were also delicious. The plum soup had a rich flavor, and the additional shrimp I ordered was seasoned with sesame oil and paired well with beer. I chose the cold noodles with a dan dan noodle flavor, which was very tasty and the soup was also rich. My husband ordered a refreshing dish, and although I only had a bite, it was also delicious. The dessert with grainy ice cream was a vanilla ice cream that I had never tasted before. I had a very enjoyable time.

Popular yakiniku restaurant relocated last November. This newly renovated spot may still be a hidden gem. The concrete walls give off a chic and industrial vibe, creating a nice atmosphere. The yakiniku course, priced just over 10,000 yen, offers great value. Trying the "Yukke Pan," where you eat yukke on toast, may be a bit strange at first, but it surprisingly works well. The high-quality lean meat, not overly fatty, pairs nicely with the sauce. The unexpected Dippin Dots ice cream at the end was a fun touch that got me excited.

Kobau, which can be said to be synonymous with high-end yakiniku in Ginza! It has been a popular restaurant since before many high-end yakiniku restaurants opened in Ginza. Recently, there has been an increase in yakiniku restaurants in Ginza, but in the past, there were not many delicious yakiniku restaurants, and Kobau was the only one that stood out. Kobau has 5th-floor seating and a special VIP room on the 8th floor. The 5th floor has a casual atmosphere with private rooms and regular seats, while the 8th floor VIP special room is all private rooms. In November 2022, the 5th-floor Kobau relocated and reopened at this new location. The restaurant is about a 3-minute walk from Ginza Station. The course menu ranges from 9,350 yen, which is quite reasonable and cost-effective compared to other high-end yakiniku restaurants in Ginza. The interior atmosphere is now more modern with a refined space featuring concrete and wood. It seems that they now also offer raw meat, and the course contents have changed significantly from before. If you have not visited the new location yet, please do so. [Order] <Standard Course> 9,350 yen ◇Homemade namul and Chinese cabbage kimchi ◇Salad ◇Beef sashimi ◇Yukhoe bread ◇Salt-grilled three types of meat: tongue, harami, and belly ◇Grilled meat with two carefully selected sauces ◇Special lean meat with wasabi ◇Special cut with ponzu sauce ◇Plum soup ◇Sirloin grilled shabu-shabu ◇Tantan cold noodles ◇Dessert <Additional> ◇Filet steak sandwich ◇Sukiyaki ・ Rice + egg yolk

I went there for the first time after moving to a new location. The previous location on the 8th floor is still open, but the 5th floor has been relocated here. The new place has a bright and chic interior. Unlike the previous location, which had counter seats overlooking the kitchen, the counter here is by the window, bright and nice. And the seats are more spacious than before. It used to be difficult to make reservations, but they also serve lunch here! A hidden gem ♡ I had the BBQ lunch set. It includes kimchi, namul, salad, yukhoe, premium tongue, premium harami, premium cuts, seaweed soup, rice, and dessert. The yukhoe is especially delicious. Kobau specializes in black wagyu beef from female cattle. They are very particular about the origin, ranch, and age, and the meat is truly delicious. The service is also extremely polite. I have a good impression.

The new store that moved in November 2022, just four months ago. It is located in a cool building on Namiki Street in Ginza 6-chome. There are two stores in Ginza, and the other Kobau special room has all private rooms and is more expensive. This store is the Namiki Street store, so be careful not to make a mistake, and I was reminded several times during the reservation call. The interior is stylish and quite sophisticated. The walls are gray like concrete, with a chic atmosphere predominantly black. There are table seats and counter seats facing a large window, and the counter seats feel like they could be on the cover of Tokyo Calendar. I ordered the standard Namiki course, tax included 9,350 yen, and you can choose whether the staff will cook it for you or you can cook it yourself. The ratio of orders is about half and half, but I decided to ask the staff to cook it since it was a special occasion. If you tend to feel awkward or find it difficult to have conversations while cooking, you might prefer to cook it yourself. The thin, high-quality loin meat is quickly seared and eaten with sauce and egg over rice, which is the perfect combination. Although this can be experienced at other yakiniku restaurants, it is still delightful and delicious. The leftover sauce and egg can be poured over rice to make TKG. You can also eat the yukhoe on toast grilled on the net, or enjoy the refreshing soup with umeboshi, or eat the marbled meat with grated daikon and ponzu sauce. The originality was also good. The amount per dish is quite refined, and for men, the course alone may not be enough. For the finishing touch, you can choose between tantan cold noodles or regular cold noodles, and for dessert, you can choose between mango sauce almond jelly or Dippin' Dots ice cream (nostalgic!). I felt like there were a few too many staff members. Some seemed idle. Since it is still relatively new and has few reviews, the rating on Tabelog is not very high, so it is relatively easy to make a same-day reservation. A hidden gem (^｡^) *At the time of posting, the rating was 3.06

Kobau in Ginza is so famous that almost everyone knows about it! I was looking for a private room for a dinner party and luckily managed to make a reservation. The food was so delicious that I ended up eating until I felt like my stomach was going to burst, haha. I ordered the seared yukhoe and top loin twice, mainly focusing on lean meat. The sauce was slightly sweet and not too strong, making it a great place for anyone to enjoy yakiniku.

I planned a friend's wedding celebration that couldn't happen due to Corona, and enjoyed a delicious Ginza course in a private room in November shortly after moving. This time, I visited the restaurant alone because I wanted to grill the meat myself and savor it properly. The Kobe salad was already set for one person, which was a pleasant surprise. It seems like they designed it this way so there's no need to share even if there are multiple people. It has a soft taste that complements the grilled meat without any special seasoning. The Hormone Assortment included "Upper Mino," "Shimachou," and "Liver," with two pieces each, along with two pieces of the red part that was cut off from the tongue, which is not on the menu. The Upper Mino has very fine cuts that make it easy to chew, and the tongue, which lacks meat flavor, is well blended with the sauce. It's a satisfying combination that exceeds its price. Especially, the Shimachou is delicious with its fresh fat. Previously, it was necessary to sear the Yukke because the restaurant did not offer raw meat before, but the new restaurant now offers Yukke without searing. I didn't know the part, but the balance of redness and fat was good, and it was probably the most delicious Yukke I've ever had, although it may have been slightly cooked. The Kobe Rosu was highly praised by Mr. Koike. You can choose between sauce and salt, and I chose sauce this time. It was satisfying to eat. It's not as rich in fat as Kalbi, but it's not thin either, and it has a strong meat flavor. Overcooking is strictly prohibited. The Goma (sesame) was used as a flavor in Yukke and Kobe, which was a good accent. There are several steps inside the restaurant, and the staff were careful to warn customers about them every time they moved because it was dark at night. There are few private rooms, but it seems like the intention was to change the position of the head by the steps. This time, I was able to relax at the counter where I could see outside. There were some minor mistakes in the presentation of the Ginza course just after the opening, and this time, there was also a slight nervousness from the young staff, but this is common right after opening. It's clear that the staff are being educated on their language, such as saying "Yes, sir," and I expect them to gradually become more refined. Although you cannot make a reservation for one person online, the staff mentioned that "you can make a reservation even for one person if you call us," so you can visit without hesitation. With three glasses of draft beer and service charges, it costs around 10,000 yen. If you order a little more drinks or food, it will be around 12,000 yen, and considering the taste and location, the cost performance is good. Personally, I think I can enjoy it much more than the many high-end chain stores.

First visit after relocation! I visited Kobau for the first time after their move. The restaurant no longer has private rooms, instead they have a counter and tables, and now you cook the meat yourself. The Ginza course included a salad and kimchi, which was quite spicy! The beef sashimi with soy sauce and wasabi was refreshing. The seared yukhoe with bread was a unique but delicious combination. The salt-marinated meats included thick-cut tongue, tantan, and harami, all of which were flavorful and my favorite was the harami. The sauce-marinated meats included fillet and sirloin, with a sweet flavor that highlighted the natural taste of the meat. The zabuton with grated daikon and ponzu was very refreshing. The beef bone and plum soup had a gentle flavor with crushed umeboshi. I chose the Japanese-style sukiyaki after the yakiniku, which felt like a luxurious choice. For dessert, I chose the mango almond tofu, which had a gentle flavor. Overall, it was a delicious dining experience at Kobau and it was easy to make a reservation. Located a 3-minute walk from Ginza station, the Ginza course costs 13,200 yen. #yakiniku #GinzaGourmet #GinzaYakiniku #Kobau #MeatLovers #TokyoOLGourmet #Meatstagram #Ginza #Foodstagram #Instafood

I really wanted to eat sukiyaki, so I made a reservation at the only place available♪ It seems like they have just reopened! The interior of the restaurant was clean and well-ventilated. Even though the main focus seemed to be on yakiniku, I still ordered sukiyaki! The meat was tender and incredibly delicious~!! After that, we also had yakiniku (*>ω<*) The staff were friendly and nice, but it was a bit difficult to get their attention when we needed something. Since they just opened, I hope they continue to do their best!!