I visited the restaurant "Setsugekka Ginza," which is ranked 84 out of 100 in the 2022 Tokyo Top 100 Yakiniku Restaurants on Tabelog with a rating of 3.95 stars. The location is prime along a street in Ginza, and the exterior is a beautiful dining building. The interior features a row of counter seats exuding a luxurious atmosphere. This restaurant is owned by Boss Tanaka, who also owns the butcher shop "Nikuya Tanaka." Setsugekka specializes in yakiniku, offering a course menu featuring carefully selected wagyu beef. Dishes include wagyu sashimi, Kobe beef consomme soup, kimchi, salt-grilled dishes, salads, grilled cuts of wagyu beef, and more. They serve top-quality A5 wagyu beef from regions like Kobe and Omi, expertly grilled and served with various condiments for a delicious dining experience. The restaurant provides a great atmosphere, elegant interior, excellent service, and a selection of premium ingredients, making it an ideal place for a special dining experience. It's no wonder why Setsugekka Ginza is popular among the nightlife crowd in Ginza. Isn't it a fantastic restaurant?

Located a 3-minute walk from Ginza Station, "Setsugekka Ginza" offers an omakase course for ¥27,500. The course includes Kobe beef consommé soup, Kobe beef tartare with caviar, Tajima beef tongue with Hiroshima lemon, fillet, Tajima beef mino tataki, sirloin steak, salad with fruit tomatoes and watercress, Matsusaka beef negima, inner thigh with wasabi, famous cold noodles, harami with ground chili, mixed offal, curry, and almond tofu. The meal begins with Kobe beef consommé soup, served with wine poured at the table. The Kobe beef tartare with caviar follows, offering a generous portion of tartare on bread. The flavors are not overly rich but focus on the umami and quality of the meat. The meal continues with a variety of beef dishes, each expertly prepared and served. The experience is a luxurious feast of high-quality meats, enjoyed in a simple and refined way.

A high-end counter yakiniku restaurant in Ginza, managed by the Nagoya-based Yuki Tsuki Hana Group! Operated by Tanakaya Food Service Co., Ltd., led by Mr. Satoru Tanaka. Mr. Tanaka's grandfather was a horse dealer, and his father ran a butcher shop. Fulfilling his childhood dream, Mr. Tanaka opened his yakiniku restaurant at the age of 25. Yuki Tsuki Hana in Nagoya has gained nationwide fame, and now they operate 20 directly managed stores specializing in meat-based dining in Tokyo, Nagoya, Gifu, and Shiga Prefecture. Yuki Tsuki Hana Ginza opened on October 28, 2020. The restaurant is located about 20 meters southwest of the Ginza Nishi 5-chome intersection on Sotobori Street. It's a 2-minute walk from Ginza Station C2 exit. Operating hours are from 5:00 PM to 11:00 PM, closed on Sundays. With only 12 counter seats, reservations can be made online through the official website or by phone. They offer an omakase course only, featuring 18 dishes including specialty dishes of carefully grilled Japanese beef such as Kobe beef and Matsusaka beef over charcoal. The generous portion of meat allows you to savor various cuts for yakiniku. The staff will grill the meat for you, ensuring the best flavor.【Order】<Omakase Course> 25,000 yen ◻︎ Kobe Beef Consomme Soup ◻︎ Kobe Beef Tartare with Caviar ◻︎ Tajima Beef Tongue with Hiroshima Lemon ◻︎ Filet ◻︎ Tajima Beef Mino Tataki ◻︎ Sirloin Yakiniku Style ◻︎ Negima (Leek and Meat Skewer) ◻︎ Inside Skirt with Wasabi ◻︎ Hane Shita Don (Rice Bowl with Thinly Sliced Meat) ◻︎ Misuji (Chuck Flap Tail) with Wasabi ◻︎ Specialty Cold Noodles ◻︎ Harami (Skirt Steak) with Spicy Miso ◻︎ Mix Hormone (Liver, Heart, Diaphragm, Intestine, Mino) ◻︎ Curry ◻︎ Almond Tofu

I've always wanted to try out Yukitsukihana! When the elevator opened and it was pitch black, I was momentarily startled (lol). The interior has a long counter extending towards the back, and I could see private rooms when I went to the restroom. Perhaps due to its location in Ginza, there seemed to be only one course for the many foreign visitors. The 27,500 yen course was meticulously prepared and seasoned, with beautifully presented dishes. The grilled beef sinew and grilled beef fillet with green onions were unique and delicious! Everything was so tasty that I couldn't pick a favorite (lol). The portion sizes were just right, satisfying without being overwhelming. The service and ambiance were great, making it a good choice for a date or special occasion! ◎

Starting at 6:00 PM, more than half of the guests were from overseas. You can enjoy appetizers, grilled dishes, and a final meal, with each person having 400-500 grams of meat. The ingredients are flawless, using only high-quality ones, and the meat preparation, grilling, and seasoning are all perfect. It would be even better with alcohol pairings. I will definitely come back.

Today, instead of Nikuya Tanaka, I went to the adjacent restaurant Yakiniku Setsugekka. Sometimes in life, you need a special meal. When I got off the elevator on the 9th floor of the building, the restaurant was right in front of me. A beautiful waitress guided me to a seat at the counter. All seats at Setsugekka are at the counter. I arrived about 10 minutes before my reservation, so I relaxed at my seat. The waitress and the chef came to greet me warmly, which lifted my spirits. It was a very hot day, so before toasting with beer, I was offered water several times, which was great. I started with a draft beer for 1200 yen. The prices were reasonable for such a fantastic restaurant. Then the chef introduced various types of meat to start the course. We had carpaccio, tongue, skirt steak, sirloin, and more. Honestly, every piece of meat was top-notch! They explained each meat and recommended how to cook and eat them, which was great. After the beer, I had wine, which was selected to complement the meat, making the experience truly enjoyable! I also drink Stags' Leap at home! Although it's on the pricier side, I thought the meat, service, atmosphere, everything, was truly top-notch. I can't go there often, but going to such restaurants a few times a year with my best friends might be one of life's joys. "Listen, young one, strive to be able to eat at Setsugekka anytime. It's about being just right, not too fancy or too poor." Next time, I'd like to try the neighboring Nikuya Tanaka.

This time, the famous Nagoya-style yakiniku restaurant "Setsugetsuka NAGOYA" opened a yakiniku restaurant in Ginza about 3 years ago (^ ^) / ... I visited the Setsugetsuka restaurant in Ginza after a long time. It's my favorite yakiniku restaurant in Tokyo (^ ^) / The Tabelog rating is 3.96, and it's unexpectedly ... very high! It has been selected as one of the top yakiniku restaurants. The location is a 3.4-minute walk from Ginza Station on the Tokyo Metro Marunouchi Line, Ginza Line, and Hibiya Line. It is located on the 9th floor of a luxurious building called GINZA GEMR. Next to it on the same floor is "Nikuyatana" where the owner, Satoru Tanaka, serves as the chef. The opening hours are from 5 pm to 11 pm. I made a reservation by phone about 3 weeks ago. Compared to Nikuyatana, it seems relatively easy to make a reservation. I visited with 2 people at 7 pm. The interior is still luxurious (^o^) / ... with a cool long counter! There are 12 seats, but each seat is spacious and comfortable. The head chef is Mr. Yano. It's been a while (^.^) ... A handsome young chef! This time, we had the 48-month aged beef from Mr. Ueda, the top-quality meat! Tongue, sirloin, Chateaubriand, ribeye, and fillet negima ... Mr. Yano, thank you! This time, the course was a 27,500 yen tax-included omakase course featuring the top-quality 48-month aged beef from Mr. Ueda, Kobe beef, and Tajima beef. It's quite reasonable considering the quality. The course included Kobe beef tartare, wagyu consomme soup, Tajima beef tongue, Chateaubriand, assorted kimchi, sirloin yakiniku, inner thigh tataki, palate cleanser of fruit tomato, fillet negima, Kobe beef with pepper sauce, ribeye (with sauce) served on rice like a gyudon, cold noodles, Tajima beef harami, intestines, tripe, liver, heart, Setsugetsuka curry, almond tofu. My impression is ... it's incredibly delicious. The tongue at the beginning was amazingly delicious, completely different! Mr. Yano's grilling technique is amazing, with a crispy texture and delicious taste. The 48-month aged Chateaubriand from Mr. Ueda is out of this world. The sirloin grilling technique is truly amazing. The inner thigh tataki with a special texture of grated daikon and the rich flavor of the inner thigh were exceptional. What I can't forget from my first visit to Setsugetsuka in Nagoya is the fruit tomato (^ ^) / It's so sweet, soft, and disappears in your mouth. This time, it was even more luxurious with seaweed and cucumber. And then, the unforgettable negima. This time, even the fillet negima ... with tender fillet, salt, and green onions ... it's amazing. The best skewer! The beef skewers are unfair. The pepper sauce on the harami and the tripe are tender and crispy ... delicious! I wanted rice (*_*) ... and then, the ribeye on rice was served! I was impressed. Setsugetsuka has evolved! Personally, the cold noodles had a delicious broth, slightly strong, which I liked. The black noodles from Korea were also delicious. And then, the offal. It was my first time trying it. Intestines, tripe, liver, heart ... in a sweet and spicy sauce (like Genkukan, the yakiniku restaurant I used to go to in college ... I feel fate). It's delicious! The liver is so tender without any unpleasant taste. Even though I'm not a big fan of liver, I was impressed. The tripe was also delicious. And lastly ... when you think of Setsugetsuka, you think of curry. It's my favorite curry. My favorite food is curry, and my mother's curry is my favorite. I occasionally order it at tonkatsu restaurants, but I don't usually go to curry restaurants (maybe more than average). Setsugetsuka's curry is so delicious that I want to eat it every day, even if I have to pay for it. They also sell retort curry, and I always want to eat it.

I visited the famous meat cuisine restaurant "Setsugetsuka NAGOYA" in Ginza, Nagoya. It is a renowned restaurant with a high rating of 3.96 on Tabelog and selected as one of the top 100 yakiniku restaurants. This was my third visit. The course cost around 30,000 yen and included dishes like Kobe beef tartare, consomme soup, tongue, Chateaubriand, kimchi, sirloin yakiniku, seared inner thigh, fruit tomato, filet mignon with green onions, tri-tip beef bowl-style, cold noodles, skirt steak, small intestine, rumen, liver, heart, curry, and almond tofu. The tongue, Chateaubriand, and beef bowl were delicious. The classic curry was also excellent. Both the curry and cold noodles had a unique twist this time. It was my first time trying offal at Setsugetsuka Ginza, and it was delicious. I would like to visit again.

Next to Nikuya Tanaka is a branch of Tanaka BOSS. Since it was there before Nikuya Tanaka, is it disrespectful to call it a branch? In the category of counter yakiniku, you sit at the counter and eat meat that is grilled for you. The meat is sourced from the same place, so it's impossible for it not to be delicious. Even though Nikuya Tanaka is named a meat shop, it has become more of a Japanese restaurant centered around meat, so this place is recommended when you want to eat a lot of meat. The portion size has decreased compared to before, but there is still enough to make you feel stuffed. Tanaka BOSS's restaurant has a great atmosphere and the staff are well-trained, so you feel comfortable dining here with anyone. My favorite thing at Setsugekka is the subtly flavored consomme soup. There was a time when it wasn't available, but I'm glad it's back. While photos may not do it justice, the genuine consomme soup you can taste at the start of the course is so delicious that it warms your stomach and gets you ready to eat. The meal ends with curry, which is on the sweeter side. Meat shop curries often have a sour taste, but this curry here is rich and overflows with the sweetness of meat. The pickled vegetables are also deliciously large and I wish they would sell them as souvenirs.

A restaurant specializing in yakiniku and kappo cuisine that has expanded from Nagoya. Since its opening in Ginza GEMS, I had heard nothing but good reviews from my foodie friends working in the Ginza area, so I was looking forward to visiting. The interior of the restaurant consists of a spacious counter with 12 seats. The interior, designed by Mr. Kyotsugu Morita, is so refined that just entering it feels valuable. The Friday dinner was, of course, fully booked! We had Kobe beef tartare with caviar, beef soup, tongue, fillet, chopped red pepper, sirloin sukiyaki, fillet with green onions and salt and pepper, fruit tomato salad, misuji, hane-shita don, vinegar citrus cold noodles, harami with sauce, assorted hormone, curry rice, almond tofu, and Taiwanese oolong tea. The chef grills each cut of meat and serves it on a plate. This day's course was all about enjoying Kobe beef and Tajima beef from start to finish. It was my first time experiencing a course where you appreciate the differences in each cut of meat. The perfectly grilled meat was exquisite. Seasoned simply with salt, wasabi, mustard, and soy sauce according to the cut, each one showcased the marbling, richness of fat, sweetness, and texture beautifully. The salad, kimchi in between, and the curry at the end, where the unique flavor of the butcher's meat blends in, were outstanding! The well-thought-out course was substantial overall, but with such high-quality meat, the post-meal feeling was great. Despite the rainy weather, it turned out to be an excellent Friday dinner!

A long counter with 16 seats. Old-style jazz vocals played softly in the background. The course included G. H. Mumm champagne, Chateau Talbot white wine, and Vosne-Romanée red wine. The dishes featured Kobe beef tartare, consommé from the same beef, Tajima beef tongue that was tender and easy to chew, fillet, seared tongue with chili pepper, sirloin steak, fillet with scallions on skewers, fruit tomato salad, miso soup, and grilled beef offal rice bowl. There was also vinegar citrus cold noodles, harami (skirt steak), Tajima beef intestines, tripe, liver, and heart, curry for the main course, almond tofu for dessert with a hint of brandy, and Taiwanese oolong tea with fragrant osmanthus flowers. Both the food and service were excellent. When thinking of high-end yakiniku, I used to imagine private rooms with a dedicated grill master, but this was my first time experiencing an open kitchen with grill masters at the counter. I think this style is quite nice.

I made a reservation for 8:00 p.m. on a weekday! I had been wanting to visit this restaurant for a long time, so I was looking forward to this day. Located on the 9th floor of a building close to Tokyu Plaza. The interior is elegant with spacious counter seats!! [Course for this visit] Chef's course 27,500 yen (tax included) Kobe beef tartare, Wagyu consomme soup, Tajima beef tongue, Assorted kimchi, Kobe beef fillet, Kobe beef with chili pepper tataki, Sirloin steak, Fruit tomato salad, Kobe beef fillet with green onions, Beef thigh, Triangle belly, Cold noodles, Tajima beef harami, Offal (small intestine, mino, heart, liver), Curry rice, Almond jelly. - Good service ✔️, Counter seats, Date night. - A spectacular variety of dishes served at a good pace!! Not only a great selection of meats but also a delightful lineup with cold noodles and curry that even a foodie like me was quite satisfied with. The meats are carefully selected and of the highest quality!! They are grilled to perfection over charcoal. We had wine as the main drink with the chef's choice! The staff at the restaurant provided excellent service, making it a pleasant and enjoyable time. Thank you very much.

High-end counter yakiniku! Located in Ginza, Yukitsuki Hana. A high-end yakiniku restaurant where you can enjoy at the counter. Chef's course ◎. Ichibo Tartare Consomme Soup Kimchi Tartare is served generously on top of toast with caviar. The consomme soup is incredibly rich! The aroma was amazing even as it was being poured! Kimchi is a palate cleanser. Starting with the meat grilling from here. Tajima beef tongue has a crispy texture, very delicious! Kobe beef fillet is surprisingly tender! Packed with rich flavor ◎. Togarashi tataki is refreshing yet you can still feel the meatiness. Omi beef sirloin is grilled and served with a splendid egg yolk. The melting meat in your mouth is amazing! Negima skewers with first-time experience of fillet negima! Juicy and luxurious, this negima is too indulgent, haha. Tomato salad is a refreshing salad for a break, leaving a clean feeling in the mouth! Marushin is the meat with sauce! Wasabi matched well with the umami of the lean meat, very delicious. Kobe beef gyudon - can this be called gyudon? There may be a question, but it was incredibly delicious as expected!! Sudachi cold noodles - I love the cold noodles at Yukitsuki Hana! Despite feeling full, I devoured it. Tajima beef harami with chili and sauce. Harami is juicy and delicious with the chili and sauce. Hormone - intestines, tripe, liver, and heart grilled and coated in a spicy sauce to boost your appetite! Curry for the finale is curry rice, the curry at a yakiniku restaurant is delicious and I love it! Dessert was almond jelly for a refreshing finish. Yukitsuki Hana is truly the best counter yakiniku restaurant where you can enjoy plenty of good meat! The counter seats are spacious, allowing you to eat leisurely. 4 minutes walk from Ginza Station C2 exit, Chef's course 27,500 yen. #YukitsukiHana #GinzaGourmet #Yakiniku #TokyoYakiniku #MeatLoversUnite #Ginza #Yakiniku #Instafood #Meatlover #Foodstagram

Located in Ginza, #GinzaSetsugekka ★3.96 This is my fourth visit, including Jimon-san's offline gathering ☺️ Here, owned by the BOSS, Takahiro Tanaka, this time the main feature is a yakiniku kappo course with the ultimate Kobe beef, Tamura Masamichi 50 months monster meat Menu: ◆Tartare (Tamura Masamichi) ◆Consomme soup (Tamura Masamichi) ◆Tongue (Tajima beef) ◆Filet (Kishimoto 30 months) ◆Kimchi, Kakuteki ◆Fruit tomato salad ◆Togarashi Tataki (Tamura Masamichi) ◆Sirloin (Omi beef) ◆Filet skewer (Tamura Masamichi) ◆Uchimomo (Tamura Masamichi) ◆Ribeye roll (Tamura Masamichi) ◆Subton bowl (Tamura Masamichi) ◆Harami (Tajima beef) ◆Mixed hormones (Tajima beef) ◆Curry ◆Almond tofu ◆Jasmine tea drink ◆Premium Malt ◆Tokiwa Looking at the menu again, this time it was really amazing. The beef aroma is sweet, and I believe the quality of aroma and meat texture is at an overwhelming level that cannot be matched by others. The light fat made it enjoyable until the very end. It had been a year and a half since my last visit, but still, I couldn't find any meat that surpasses this place. Truly recommended by Terumon Jimon-san, the shop is a high-end one, so I can't go often, but I would like to visit again. Thank you, Mr. Yano, for your hospitality. Thank you, Ginza Setsugekka, for the feast. #Ginza #NikuYaTanaka #KobeBeef #JapaneseBeef #PowerSpot #Steak #Foodies #GourmetTour #FoodLovers #TokyoGourmet #SushiLovers #Cafe #TokyoLunch #Foodstagram #GinzaGourmet #MeatStagram #DeliciousFood #Coffee #TerumonJimon #InstaWorthy #FoodRackFortune

I visited Yukitsuki Hana in Ginza! The restaurant is located on the 9th floor of GICROS GINZA GEMS, just a little south of the Sukiyabashi intersection. I'll give my impressions straight to the point without unnecessary words! It's a yakiniku restaurant, and I was truly impressed by how each dish is perfectly crafted within a single plate. The side ingredients like pepper, lemon, yuzu vinegar, and Kujo green onions beautifully complement the meat in a single dish, creating the ultimate plate that seems unbeatable. I wondered how they could create such flavors, so I asked the grill master. While they couldn't reveal the secret, they suggested visiting the restaurant to find out. I had the rare opportunity to taste 50-month-old female beef that day, and it was the most delicious meat I've ever had. I could feel the fat in my mouth, yet I enjoyed it till the end without feeling heavy. They mentioned it's rare to have such beef, so I felt incredibly fortunate to visit on that special day. The name Yukitsuki Hana means "Snow, Moon, and Flower" representing the beauty of nature in each season - winter's snow, autumn's moon, and spring's flowers. The restaurant offers an elegant view from the counter. I highly recommend experiencing the flavors here.【Chef's Choice Course / ¥27,500】◆ Kobe Beef Tartare◆ Wagyu Consomme Soup◆ Tajima Beef Tongue◆ Kobe Beef Fillet◆ Kobe Beef Triangular Roast / 50 months◆ Kobe Beef Yakiniku with Kujo Green Onions◆ Kobe Beef Fillet with Green Onions◆ Fruit Tomato Salad◆ Kobe Beef Skirt Steak with Sauce◆ Kobe Beef Chuck Flap Meat / 50 months◆ Cold Noodles◆ Tajima Beef Harami (skirt steak)◆ Offal - Small Intestine / Mino (tripe) / Heart / Liver◆ Curry Rice◆ Dessert - Almond Tofu◆ Osmanthus Oolong Tea

One of Tokyo's top luxury yakiniku kaiseki restaurants where you can indulge in a luxurious moment! I finally visited the shop I had been longing for. It was a storm of emotions, and the unforgettable meat will always stay in my memories. The name of the restaurant is "Setsugekka Ginza," located in Ginza, Chuo-ku, Tokyo. The budget is ¥39,000 per person. The recommended usage scenes are for couples, colleagues, entertaining guests, and friends. The restaurant is known for its carefully selected rare and high-quality ingredients, including Kobe beef and Tajima beef. The recommended course is the chef's special course priced at ¥27,500, which includes various premium beef dishes and desserts. The atmosphere is lively as you can watch the chefs cooking on the charcoal grill right in front of you. The dining experience is not just about yakiniku but more like a high-end meat kaiseki meal. Overall, it was a satisfying dinner with a generous amount of food, perfectly balanced flavors, and impeccable service in a beautiful setting. It was a moment of bliss.

This time, I visited a high-end yakiniku restaurant in Ginza where you can eat to your heart's content! When it comes to high-end yakiniku courses, it's usually a bit lacking for someone like me who eats a lot, but here, the portions are quite generous, haha. It's a good idea to ask for smaller portions in advance when coming with women! I was very satisfied!

Ginza Yakiniku's synonymous. It's not a full attend, but it has its own style of yakiniku, feeling like this is the epitome of high-end yakiniku. The highest grade Tajima beef is handled in Japan's top shop where the head chef, BOSS Tanaka, serves up meat dishes at Niku Kappo Tanaka on the same floor. Particularly recommended is the juice. Especially the watermelon juice is exquisite. The course is set at 25,000 yen (plus tax), which is reasonable considering the ingredients. The ambiance and excellent service speak for themselves. The slightly spicy atmosphere in the kitchen is also lovely. ・ Niku Sashimi ☆☆ Enjoy Marushin simply with lime, dill, and caviar. You can directly feel the umami of lean meat. ・ Consomme soup It's interesting how the expression changes every time. ・ Tongue ☆☆ The chewy texture in the center is something you can't experience at a regular yakiniku restaurant. ・ Fillet ☆☆ Enjoy it refreshingly with grated daikon radish and vinegar. Overwhelmed by the high quality of the meat. ・ Sirloin ☆ Sirloin is best thinly sliced. The combination of Kujo green onions and traditional sauce is outstanding. ・ Negima ☆ Juicy and well-cooked with a delicious flavor. ・ Marushin ☆☆ Goes well with wasabi. Wasabi harmonizes with the sashimi, enhancing the taste of the rare meat cooked on one side. ・ Thick-cut fillet skewer ☆☆ The texture, aroma, and spiciness of garlic chips complement each other well. It's wonderfully cooked with a good texture. ・ Misuji Cold noodles ☆ The coolness of the cold noodles is strong, and you should drink the soup to the last drop. ・ Harami ☆ Goes perfectly with Japanese hot mustard. ・ Hormone ☆☆ A sophisticated hormone with a good balance of spiciness and sweetness. Small intestine, liver, tripe, heart. ・ Curry rice ・ Almond jelly Another wonderful quality and cooking. I love local yakiniku, but this is the best high-end yakiniku place. Looking forward to my next visit.

■Facts - Only 12 counter seats. - Only open for dinner. - Only one course for ¥27,500. - Was declined from taking videos as others were also filming. - The neighboring customer was served some kind of kombu dish. - 30 minutes into the meal, the head chef came to the counter and only explained the meat to us. While talking to others, scolded the chef passing behind us as "being in the way." - My wife found the portion too large and passed me the leftovers in the latter half. - Total payment: Omakase course ¥25,000 x 2, draft beer ¥1,000 x 2, bottle of wine ¥20,000, tax ¥7,200, total ¥79,200 ■Impressions - About half of the customers seemed to be regulars. - Perhaps due to its media fame, there was a noticeable difference in customer service. - Reviews on Tabelog also mentioned the difference in treatment between regulars and others. Regret not checking beforehand. - According to job postings, it is stated, "With an uncompromising attitude, we have earned the gratitude of having 80% of our customers as regulars." - The food was delicious, which makes it even more regretful. While I understand the importance of increasing repeat customers, I have no intention of becoming a regular. - Will change plans for next week's Nagoya business trip to have eel instead.

I visited "Ginza Setsugekka" during my regular visits. I have tried various top-quality meats from different regions, but when I reached the pink-colored Kyushu Wagyu beef, I decided to move on to the top three Japanese Wagyu beef varieties. Beyond the names of the regions and ranches, I found myself drawn to the pursuit of individual characteristics, such as the purebred Tajima beef, never-before-pregnant cows, and advanced age. This time, at "Ginza Setsugekka" and "Nikuya Tanaka," I managed to slip in just in time as they released the first-ever "51-month-old Tajimagyu" by Gengen (Nobuya Ueda) until the end of the month. Tajimagyu is a wonderful Wagyu beef that boasts a low melting point, often referred to as "Kobe beef surpassing Kobe beef." As someone who takes pride in having eaten Tajimagyu more than anyone else, I couldn't pass up the opportunity to try the 51-month-old version. The course included dishes like Kobe beef by Nobuya Ueda aged 51 months (Yukke with caviar and lime), Kimchi, Kobe beef by Nobuya Ueda aged 51 months (Consomme soup), Kobe beef by Nobuya Ueda aged 51 months (thick-cut tongue), Manyo beef (filet), Kobe beef by Nobuya Ueda aged 51 months (thinly sliced sirloin), Chorogi salad, Tajimagyu liver, Kobe beef by Tamura Masamichi aged 43 months (green onion tuna), Fruit tomato namul, Kobe beef by Nobuya Ueda aged 51 months (lean marbling), Kobe beef by Nobuya Ueda aged 51 months (tri-tip), Kobe beef by Nobuya Ueda aged 51 months (tenderloin), Kobe beef by Nobuya Ueda aged 51 months (hanging tender (zabuton)) in a small bowl, cold noodles, Tajimagyu harami, Hormone (small intestine, tripe, liver, heart), Setsugekka curry, almond tofu. A total of 19 dishes (including 8 dishes of 51-month-old) in a luxurious and super voluminous lineup of Tajima beef extravaganza... Of course, not only the meat but even the consomme soup has a rich depth of flavor that is different from the usual consomme soup, leaving a lasting impression. The thinly sliced sirloin, tri-tip, and lean marbling were all excellently done - as you chew, the umami overflows. And of course, with no impure fat, there is absolutely no risk of indigestion - it was a rare individual that will be remembered in the first half of this year. Thank you for the feast. Thank you for reading until the end. If you enjoyed this review, please like, follow, and save the restaurant. Thank you very much.

Yukitsuki Hana, synonymous with high-end yakiniku in Ginza. Always attracting the finest meats from around the country to Yukitsuki Hana and Nikuya Tanaka. This time, they offer incredible premium beef such as specially raised Matsusaka beef aged for 71 months, as well as 48-month-old Tamura beef and Tajima beef. The quality of the meat, as well as the portion sizes, interior, and service, are all top-notch. The omakase course priced at 25,000 yen (plus tax) is considered expensive for yakiniku, but the quality justifies the cost. Highlights include: - Matsusaka beef consommé soup - Sashimi blend of Ichibo and rump with caviar, Ehime lime, and dill. The sweetness of the marbling, fruity acidity, and herbal aroma are exceptional. - Tajima beef tongue with Hiroshima lemon. The crispy texture and moderate marbling are irresistible. - Fillet steak with grated daikon. Enjoy the full flavor of the fillet cooked perfectly. - Chorogi salad - Grilled sirloin with a full moon egg and black truffle. The truffle has a great texture, and the sirloin offers a clear taste. - Negima (green onion and meat skewers) with fillet - Thick-cut sirloin with a crispy exterior and juicy center. - Enjoy with wasabi - Misuji (top blade) with ground chili pepper. The perfect thickness and unique texture, complemented by the savory aroma of the sauce. - Specialty cold noodles - Harami (skirt steak) with ground chili pepper - Mixed offal: heart, liver, tripe, small intestines - Curry rice - Almond tofu. The genuine joy of the diners enjoying the food and the sincere desire to please the customers are truly wonderful. It seems like the restaurant will only continue to improve.