For someone like me who lacks knowledge in food, the word "heaven" is the best way to describe it. Whether going with a special someone to a favorite restaurant, or going alone to savor the experience, both are great options. For those who haven't been, you must go. I'm glad Mr. Tanaka returned safely. The ayu season on the Nagara River seems to have quietly ended, but the sight of ayu drying on the rooftop of a building in Ginza was surreal and amusing. The Kobe beef with bonito flakes was amazing. The quality of everything, not just the meat, seems to be constantly improving. Looking forward to next month or the month after. I'm sure next month will be great too. Thank you for the wonderful meal today. I am full of happiness, thank you very much.

"At Nikuya Tanaka Ginza, I had a dinner with @darongarong0407, a follower from Korea who frequently visits Japan for gourmet trips, even though they live in Seoul. It was my first time meeting them, and I was nervous, but they were very gentle, spoke fluent Japanese, and we had a fun and enjoyable time together. Now, let's talk about Nikuya Tanaka Ginza! I'm sure everyone knows @boss.tanakasatoru by now. At first, I thought Boss looked like Nakamoto Koji, but his aura is amazing! He has an extraordinary love for meat, and I have always wanted to visit his restaurant. This is the restaurant opened by the super famous "Boss Tanaka Satoru" from Nagoya in November 2019. The cold corn soup with raw corn inside was very sweet and rich in corn flavor. Today's Kobe beef is from Tamura Masamichi, a 46-month-old female. The beef paired well with the kombu-wrapped sea bream from Amakusa with karasumi and wasabi. The figs from Aichi and homemade tofu in white miso dressing were delightful with the fig's acidity and the sweetness of the dressing. Boss explained that the lightly smoked Tamura beef is undoubtedly the best meat in the world. You can dip it in egg yolk soy sauce or salt. When you taste it with plenty of egg yolk soy sauce as shown in the video, you and your dining companions will have the same amazed reaction. It's a refreshing summer beef but incredibly flavorful! The summer specialty from Boss was abalone somen, where Chiba Boso's abalone was lightly steamed, then charcoal-grilled for 10 minutes with grated abalone foam on top and caviar. Mixing the somen with the foam was a luxurious experience beyond refreshing. The ichibo (ribeye cap) was kombu-wrapped, charcoal-grilled, and served with ponzu sauce. The smoky aroma was delightful, and it paired well with grated daikon. The dried Ayu (sweetfish) from Nagara River was delicious when crumbled and eaten with the broth. The dragonfly-fried fillet and sagari (skirt steak) of Tamura beef were seasoned with salt. They were also rich in flavor. The wine selected by darongarong0407 complemented the exquisite meat dishes. The blissful meat feast continues... #Tokyo #TokyoGourmet #Ginza #GinzaGourmet #NikuyaTanakaGinza #Tabelog #Michelin #Foodstagram #Foodies #MeatLovers #TamuraBeef #MeatDishes #HiroshimaGourmet"

Adjacent to Ginza Yukitsuki Hana. There are only 7 seats at the counter. The interior and ingredients exude a sense of luxury. Our group had previously visited in Nagoya, but Ginza feels even more refined. The taste is delicious. However, it is not inexpensive.

I tried using a private room for the first time because the timing didn't work out, and it was fantastic with a great atmosphere. Personally, I still prefer sitting at the counter the most, so I would like to visit again and sit at the counter next time. Thank you for a wonderful time today, the meal was delicious.

I revisited "Nikuya Tanaka," located just a 1-minute walk from Ginza Station, which has won "The Tabelog Award SILVER." The owner chef, Kakunaka Tanaka, who is based in Gifu and Nagoya, pours his passion for meat into this supreme beef restaurant. The interior was designed by the world-renowned spatial designer, Kyotsugu Morita. The restaurant exudes a sense of luxury and sophistication with a focus on the color "copper," featuring a counter with 8 seats and a private room. On the same floor, there is also the affiliated restaurant "Setsugekka Ginza." The menu offers courses starting from ¥46,200. Despite the general belief that meat in summer may not be in its best condition due to the heat, the master craftsmen at Nikuya Tanaka have produced amazing dishes that defy this notion. Here are my impressions from the visit: - Kobe beef aged for 50 months by Masamichi Tamura: - Kobe beef marinated in kombu with Suzuki seaweed from Fukui, homemade karasumi - White miso-dressed figs from Aichi and freshly made tofu with Ossetra caviar - Marinated Kobe beef skirt with egg yolk sauce - Abalone somen from Chiba Boso, abalone and grated raw abalone seared with sake - Speciality: Kobe beef hane shita kombu-zuke tataki - Dried ayu fish soup - Matsusaka beef tongue straw-grilled by Keishiro Hata - Kobe beef sirloin shabu-shabu - Vinegar citrus cold noodles - Kobe beef chateaubriand steak - Side dishes: Gin no Tsuki, Gyuno Shigure-ni, Mizunasu no Nukazuke, Ume-ae Konnyaku The main meat used on this day was Kobe beef aged for 50 months by Masamichi Tamura. While all dishes were excellent, personally, I was impressed by the seaweed-wrapped sushi, the tataki, and the rare Matsusaka beef tongue. I look forward to continuing to enjoy their wonderful meat dishes in the future. Thank you for the meal.

I revisited Nikuya Tanaka. I didn't expect my first visit of the year to be in June, it had been quite a while. I often receive requests to be taken here, but securing a few seats is difficult due to its popularity. As Ginza is recovering, it is inevitable that such popular restaurants with limited seating will fill up quickly, especially during the first round. As always, the menu composition by the team led by the BOSS, who is constantly researching top-class restaurants, is impressive. They deliver bold cooking reminiscent of a top-class meat cuisine restaurant with precision. Impressive.

The abalone was so delicious that it outshined the main dish of Kobe beef, a 50-month-old female Chateaubriand. Everything else tasted like a specialty dish! I feel like I don't need to go to other restaurants anymore and can just come here every month. The owner's conversation was mainly focused on regular customers, and we only received a brief farewell, which was a slight downside. However, the other staff members were engaging enough in conversation. Thank you for the wonderful meal. We will definitely come back.

An abundance of meat!! Ginza Nikuya Tanaka 50,000-60,000 A luxurious course using the highest quality meat! It was truly delicious and made me feel happy~ The cold noodles in the middle were served in a bowl made of ice, with a hint of sudachi citrus that added a nice bitterness to it. The meat was cooked on top of hot binchotan charcoal, searing the surface and cooking the inside with far-infrared rays, resulting in a very delicious taste! I love the aroma of binchotan charcoal! ⭐️5⭐️ I want to keep coming back. I love it so much that I don't want to tell anyone about it. ⭐️4⭐️ I will recommend this place if 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 Tabelog: a frequent eater/Tokyo gourmet My Instagram only features restaurants with a 4 or 5-star rating on Tabelog. #GinzaGourmet #GinzaCafe #GinzaLunch #Ginza #GinzaDate #ginza #ginzacafe #긴자 #긴자맛집 #긴자카페 #TokyoGourmet #TokyoCafe #TokyoLunch #TokyoDate #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #도쿄 #도쿄여행 #도쿄맛집 #도쿄카페 #JapanTrip #TokyoMeat #ConnectWithMeatLovers #TokyoMeatGourmet #MeatGourmet #NikuyaTanaka

A must-visit restaurant for meat lovers. Luckily, I was able to secure a reservation and had a wonderful dining experience. The dishes were all infused with a delicious broth, starting with jun-sai. The grilled meats with a hint of charcoal flavor and the cold noodles served in an ice bowl were outstanding, but the highlight was definitely the Kobe beef Chateaubriand. It was truly a treat. Although it's not a place you can casually drop by, I was thrilled to have dined there. Thank you for the delicious meal. There was one small issue that left me a bit unsettled, but oh well, these things happen.

Tanaka Butcher in the early spring... This evening, the cool atmosphere towards summer was exquisite. The slowly grilled beef tongue for about an hour was truly delicious. Of course, the Chateaubriand was consistently delicious. The beef shigure was so delicious that we had seconds of rice. If you love meat, you must visit this meat cuisine restaurant.

One of the most special restaurants in my life. Every year, I choose this place for my meat-loving wife's birthday. The difference in quality is truly conveyed to those who love meat. The low melting point of the fat is evident the moment you put it in your mouth. Not only does the low melting point of the fat make for a smooth melt, but even cuts with marbling maintain a clear flavor. No heavy feeling in the stomach from the fat. While you can feel the strong umami and rich aroma of the meat, there is no roughness, odor, or unnecessary flavors. I have never had such a beautifully flavored meat anywhere else. You can enjoy various cuts of exquisite beef prepared in various ways such as tataki, steak, and shabu-shabu. The ultimate luxury. The only and best butcher shop where you can meet refined beef every time. All meat lovers, go to Butcher Tanaka.

I revisited "Niku-ya Tanaka," located just a 1-minute walk from Ginza Station, which has won The Tabelog Award SILVER. Owner chef Kakunaka Tanaka, who is based in Gifu and Nagoya, pours his passion for meat into his dishes at this ultimate beef restaurant. The interior was designed by renowned spatial designer Kyotsugu Morita, giving the place a sense of luxury and sophistication with a touch of bronze. The restaurant has 8 counter seats and one private room. On the same floor, there is also the affiliated restaurant "Setsugekka Ginza." The menu offers courses starting from ¥46,200. I revisited in mid-May, after about two months, and once again had a fantastic dining experience. Here are my thoughts on the dishes I had that day: - Kobe beef aged for 50 months by Masamichi Tamura - Kobe beef aged for 53 months by Shinya Ueda - Moisturized spinach from Akita - Kobe beef and sea bream seaweed roll with homemade karasumi - New lotus root mochi - Kobe beef lamp with kombu, kombu dashi, and Yura red sea urchin soy sauce - Boso spiny lobster with summer turnip and caviar - Kobe beef aged for 53 months by Shinya Ueda, lightly seared with kombu and mustard soy sauce - Kobe beef female tongue grilled over straw - Kobe beef aged for 53 months by Shinya Ueda, sirloin shabu-shabu with princess mushrooms, burdock, and homemade sesame sauce - Refreshing cold noodles - Chateaubriand steak from Masamichi Tamura aged for 50 months - Rice dish: Gin no Tsuki, Gyujishigure, Akadashi, pickles - Fully ripe Crown melon from Shizuoka The main meats used that day were Kobe beef aged for 53 months by Shinya Ueda and Kobe beef aged for 50 months by Masamichi Tamura, both raised by master producers for over 50 months. The trust and relationship between Tanaka Satoru and the producers are evident in the quality of the dishes served. The dishes, such as the meticulously prepared seared Tataki, the slowly cooked Kobe beef female tongue, and the exquisite oven-grilled steak, all showcased the condensed umami flavors that can only be experienced at Niku-ya Tanaka. I look forward to continuing to dine here in the future. Thank you for the wonderful meal.

Visited the restaurant after being invited by a close junior who said they wanted to take me there. At the counter, the boss was gently shaving the skin off the beef tongue. He mentioned that there are 350 cows for this beef tongue alone. It was clear that he truly loves the ingredients he works with. As someone who usually enjoys B-class gourmet food, this place is definitely the most expensive one I've been to in private. Each dish has its own story behind it, but since you can't choose what to order, I'll refrain from commenting on each one here. Talking with the boss is also one of the pleasures here, and I realized once again that dining is like a show. I wonder when I can visit again.

This is the pinnacle of meat dining, there may not be a better restaurant for enjoying top-quality meat. Of course, it is expensive, but that is to be expected. The presentation in front of you is elaborate and entertaining. It may not be a place to visit frequently, but it is perfect for special occasions.

On this day in April 2023, I finally had the chance to visit Nikuya Tanaka in Ginza, Tokyo, after wanting to go for a while. I was looking forward to the meat, and they had a rare 50-month-old beef in stock, including sirloin which was amazing. The meat was indeed delicious beyond my imagination, but the other spring ingredients were also incredibly tasty! The chef served all my favorite foods, and I was very satisfied. The beef fillet tempura was particularly impressive! I definitely want to visit this restaurant again. Thank you for the wonderful meal! The menu I had that day included: - Stir-fried jade beans in dashi - 50-month-old Tajima Masamichi pure Tajima female Kobe beef sirloin - Amakusa sea bream with kombu - Kyushu ark shell, scallop, Hokkaido scallop, flat scallop, udo, citrus jelly - Tsukahara bamboo shoots, loin, myoga, wasabi greens hot pot - 50-month-old Tajima beef tataki BMS11 - Tsukahara bamboo shoots, wood buds - Beef fillet tempura - Sudachi somen noodles - Sirloin - Chateaubriand - Beef simmered in soy sauce with spring cabbage pickles - Gifu Silver Crescent - Yayoihime black honey

If I were to compare it to Attack on Titan, it would be like a Colossal Titan effortlessly crossing the wall. In baseball terms, it would be like Shohei Ohtani. The meat and food were at an incredibly high level, and I left feeling satisfied both mentally and physically. I look forward to visiting again.

Kanto Chase - Day 1: I often travel to the Kanto region of Japan, as well as to the Kansai and Chubu regions, but this time I had the opportunity to visit Tokyo and experience dining at top-notch restaurants. On the first day, I arranged to dine at "Niku-ya Tanaka," a nationally renowned restaurant serving the finest Japanese beef with a rating of 4.4 on Tabelog, earning a silver award. I have a good relationship with President Tanaka, and I used to only be able to visit his restaurant in Nagoya, but finally, I had the chance to try his handcrafted gestures. My perception of Japanese beef was transformed at Yuki Tsuki Hana in Nagoya, and after dining at "Tanaka" in Tokyo, my appreciation for the taste and quality of Japanese beef has improved. The overall quality is very high, with only a select few being chosen. The sukiyaki-style sirloin slices were slightly thick with just the right amount of rareness, enhancing the savory richness of the beef fat, complemented by the addition of sansho pepper flowers for a tingling sensation that stimulates the appetite. Another standout dish was the "Crispy Fried Beef Brisket," with an incredibly crispy coating and tender beef, providing a fantastical chewing experience. The chilled noodles in the middle were surprising, as I initially thought it was cold water noodles based on photos online, but it turned out to be a rich beef tendon soup served in a full ice bowl, offering a refreshing taste. Currently, they have two types of beef in their pasture - sirloin and Chateaubriand, raising award-winning Kobe beef for 50 months. As you may know, a 50-month rearing period is exceptionally long, adding to the anticipation before tasting. The sirloin, as the first dish, had a striking entrance, with the beef surface seared to a crispy texture like Hong Kong-style char siu, while the meat itself was smooth and tasted like a normal Japanese beef, with a hint of oily texture and the characteristic aroma of Japanese beef fat. The Chateaubriand had less oily aroma, allowing the natural flavor of the meat to shine through. In my opinion, the meat flavor is stronger than American beef, which is quite surprising and goes against common expectations. While there have been negative reviews, I believe that for a true taste of Japanese beef, one should visit Tanaka or Yuki Tsuki Hana in Nagoya. Many people talk about their A5 beef in the market, but there is still a long way to go to acquire truly exceptional beef within the A5 grade.

Niku-ya Tanaka "Ginza" Menu: Jade beans and kombu dashi soup, Amakusa sea bream and Kobe beef, red shellfish, turban shell, surf clam, flat shellfish, Kobe beef sirloin shabu-shabu with Sansho pepper, Kobe beef lamp tataki with bamboo shoots, charcoal-grilled Kobe beef fillet, Kobe beef fillet tempura, palate-cleansing somen salad, Kobe beef sirloin steak, Kobe beef Chateaubriand steak, Gin no Tsugai rice, dessert. I visit regularly to enjoy top-class Japanese beef such as Kobe beef and specialty Matsusaka beef, along with seasonal ingredients. It may be pricey, but if you want to eat delicious meat in Tokyo, this place is the best choice. On this day, I had Kobe beef from Tamura Masamichi, aged 50 months. When I visited in January, I had specialty Matsusaka beef aged over 70 months. They constantly source unique beef that you won't find elsewhere, so I look forward to my next visit.