It's a perfect restaurant in every way. Owner and chef Hirayama's skills are excellent, and the sense of the dishes is top-notch. The appetizers are special, and the way the meat is cooked, with the rich flavors, always surprises me! I definitely want to go back to this restaurant.

insta is updated daily https://www.instagram.com/ginzagourmet/6.8, I visited HIRAYAMA for lunch because La nature K was delicious. I will share my experience as I learned a lot from this visit. @la_nature_k Located diagonally across from Shimbashi Enbujo, next to Erika-san. They have a wonderful restaurant in an area that has a unique and inviting atmosphere. We entered at the scheduled time of 12:30. We took seats in the center of the curved counter, sandwiched between two groups. To the left, a group of four from Asia who immediately ordered wine upon arrival. To the right, what seemed to be regular customers, chatting amiably with the chef. My order was confirmed the day before. I had visited the day before to buy canelés as a gift, and during that time, I also discussed the details of the reservation for the next day. Although I was contemplating between steak and hamburger, they suggested, "We can serve you both steak and hamburger in small portions." I made a quick decision. The chef perfectly understood my preferences in that situation, so everything went smoothly. (Although the server brought the menu, they were asked to put it down by the chef's command) Then, I let myself go with the flow. Starting with the seasonal ayu fish, it was served as a fritter. The sharp bitterness was spot on. I wished for bubbles with the light fried dish, but opted for carbonated water since it was lunchtime. Next was the cold Gold Rush soup, a favorite of mine. You could fully taste the natural sweetness of the ingredients. Before the main course, a fresh colorful salad was served. As I glanced at the carefully grilled meats in the charcoal kiln in the back, I refreshed my palate with a refreshing dressing to elevate my mood. At this point, the person who had served me at La nature K came over to greet me. Being sandwiched between VIPs, they didn't make a big deal out of it. Finally, the most indulgent dish arrived - a little bit of hamburger and a little bit of steak. This proposal saved me from the common "Hamburger experience -> one year later, Steak experience" scenario often found in meat restaurants, and I was very pleased with it. The taste of Hida beef was outstanding. The steak was fillet, straightforward without salt and pepper. I enjoyed the three-dimensional taste of the meat with wasabi, rock salt, and garlic chips. The highlight of the day was the hamburger. It not only contained fillet but also sirloin. Although it looks independent in the photos, it was incredibly tender. The overflowing umami of the meat juice combined with butter soy sauce was superb. Delicious. The meal was accompanied by garlic rice, Kyoto pickles, and red miso soup for a satisfying finish. I chose the cheesecake from the dessert corner, which was subtly sweet with a light and fine texture (The regular on the right chose two types each. The cutlery was also changed to the "usual" one as it was difficult to eat. Their service was truly remarkable). Perhaps next time, I will try the pudding that can only be purchased at the store. On the way back, the staff from La nature K and even the chef went out of their way to see me off during their lunch break, which was very touching. I hurried home after everyone was out of sight... A lunch that lasted just under an hour and was absolutely fantastic! Thank you for the wonderful meal. As mentioned on the homepage, the exhibition venues for August and September have been decided. They will be held at Ginza Tappo and Bistro Vivienne. We are deeply grateful for their enthusiastic approval. Somehow, we are able to welcome autumn. Is this summer still hot? The story continues. Where should I go tomorrow? == Small solo exhibition "Points of Contact in Stories" at Ivoire == Period: 6.26-7.8 (Closed on Sundays) Background: I have highlighted it ===========

Starting with the impactful abalone with caviar sauce we had at our first visit, the meat was also superb. The service from the staff was elegant and calming yet had a touch of homeliness, making it our fourth visit. The prices are on the higher side, but considering the use of high-quality ingredients, it's worth it. The private rooms are child-friendly, making it convenient for families, and it's a valuable luxury restaurant.

Matsutake mushroom fry, abalone marinated in caviar tartare, pumpkin cream soup, 200g fillet steak, vegetable salad, garlic rice, miso soup, pickles, curry rice, pudding cheesecake, chestnut shortcake.

Regular visitor. This place is really delicious. Today, I asked for a Matsutake mushroom feast. Fried, stir-fried with hairy crab, rolled with sirloin, Matsutake rice, pasta... everything was incredibly delicious. Apparently, there were few good Matsutake mushrooms until last week, but suddenly good ones started appearing this week. And white truffles have also started appearing, with good quality from the beginning. It seems rare for the good seasons of these two mushroom kings to overlap. Lucky. It's all about food luck (laughs) The Matsutake mushrooms served with the Chateaubriand were also delicious, but honestly, eating them together... was super delicious. This might be the best way to enjoy them.

First visit. The atmosphere of the restaurant lives up to the rumors, as well as the movements of the staff. The beef tartare and abalone were truly delicious, and the fillet steak for the finish. But, huh? Although the cooking and tenderness are excellent, the flavor is lacking... I'll make a decision on my next visit.

I went to "Ginza Hirayama" to eat the finest steak. The steak, carefully cooked in a kiln, brings out the original umami of the beef to the fullest, and the juices overflow with each bite. It was a supreme delight! Chef's recommended course: - Kamo eggplant and sea urchin consomme - Salmon marinade - Abalone marinated with caviar - Beef tartare - Chilled corn soup - Hamburger - Domestic black wagyu fillet steak 150g - Seasonal vegetable salad - Beef curry rice - Dessert (peach/pineapple/yogurt sherbet) I also ordered the salmon marinade and hamburger as extras. They ask for your preferred doneness, but at Hiyarama, they say, "We'll leave it to you at the most delicious doneness," and I trust them completely to cook the meat in the most delicious way possible that day. It was amazing again this day! I want to eat it again!

An area I don't usually visit, Ginza. I was invited to try steak and decided to visit. Well, it's a prime location. Upon entering, I was greeted by an 8-seat counter where you can see the whole place. Clams, abalone, caviar, and seafood are served. Next, there's meat tartare on toast to eat while carefully trimmed fillet is cooked in two ways in front of you. The highlight was the grilled tongue that day. It had the original taste of beef with a springy texture, no need for lemon. The corn soup and the main dish, a 300g fillet steak of Tajima beef, were exciting. The garlic fried rice was delicious, curry too. Dessert, coffee - there were hits and misses, which is questionable for a high-end restaurant. Maybe it just didn't suit my taste, despite being frequented by celebrities.

I revisited this place because of its deliciousness. On this day, it wasn't bad, but there were two things that bothered me: 1) The fillet steak had too much fat. 2) The curry lacked flavor. I couldn't resist and asked the staff about it. I'm a bit concerned for my second visit. Let's hope for a better experience on my third visit. Clam Herb Butter Grilled, Sauteed Spanish Mackerel, Shrimp and Green Asparagus, Abalone Beef Tartare, Corn Soup, Fillet Steak Salad, Curry, Dessert.

I was invited and visited the restaurant. Started with a big clam rich in umami flavor. Followed by fried young ayu fish, abalone with caviar, and seared beef, leading to the main course of Chateaubriand steak. Finished with a beef bowl after bisque soup. A beef bowl? This is a beef bowl... (in a good way, of course). Each dish was of high quality, with the same ingredients but presented in completely different dimensions. The meat, caviar, and abalone were unlike anything I've ever tasted before. It was truly delicious. Thank you for the meal.

Located across from the Shimbashi Enbujou, this high-end steakhouse frequented by prominent figures in the political world offers steaks at dizzying prices in the evening, but the lunch menu is somewhat more manageable. The beef is top-notch, just as it looks. Despite being simply grilled without salt and pepper, it is delicious enough without any sauce. There's no distinct smell of beef, and even a 100g serving disappears in an instant. The flavor is surprisingly delicate, almost like fish, making it suitable even for elderly politicians. The various side dishes, including mushroom-like shiitake in miso soup, pickles from Kyoto Daikou, and garlic butter soy sauce rice, are all delicious. The wine prices are also reasonable.

I heard that a certain prominent politician's favorite teacher loves this place, so I decided to try it out during a scandalous period (lol). I was able to make a reservation for lunch on the same day. It's a stylish and sophisticated steakhouse, perfect for an occasional indulgence. The menu included Oyster Gratin with Abalone and Caviar Sauce, Poached Egg with White Asparagus and Truffle, Beef Tartare, Bread Consommé Soup, 150g Chateaubriand with Salad, Beef Curry, and Pudding and Gateau Chocolate for dessert.

A place located towards Tsukiji from Higashi Ginza. It has a very charming atmosphere. Chef Hirayama is from the same place as Chef Kawamura, Gion Yutaka. This time, I indulged in adding sirloin and tartare to the 15,000 yen lunch course. ・Oyster Gratin ・Seigoin Kabu Soup ・Tartare ☆ A refined taste typical of Kyoto with a balance of acidity and meatiness. Served on bread. ・Chateaubriand ☆ Tajima beef. The extremely tender and melting texture is a delight in the mouth. ・Sirloin ☆☆☆ Kobe beef. A taste I've never experienced before. The marbling is quite clean, melding with the lean meat to create a deep umami flavor. The meat is so flavorful that it doesn't need much seasoning. This is seriously delicious. ・Curry ☆ Refreshing with just acidity and spiciness. ・Garlic Rice ・Pudding ☆ Smooth and light. ・Shortcake ☆☆☆ Custard and sponge around the strawberries with a gentle sweetness from the whipped cream. I don't usually eat shortcake much, but I could eat this endlessly. ・Cheesecake A restaurant where you can fully enjoy the unique cooking style of steak. The elegant atmosphere and lovely service typical of Ginza are very charming.

Kamo eggplant, sea urchin abalone, caviar, onion and lobster, black truffle beef tartare, chilled corn soup, salad, fillet steak, warm vegetable curry rice, miso soup, pickles, mango, shortcake, pudding, cheesecake.

I was able to meet the owner and his brother at the restaurant! I can't go into details, but everything was delicious and the service staff were very polite and attentive! I definitely want to go for dinner next time! Thank you for the wonderful meal! :u ===========

I visited "Ginza Hirayama," a restaurant that has won the bronze award for four consecutive years, located in Higashi-Ginza. The exterior blends in with the cityscape in a beautiful multi-tenant building on the first floor. The interior features a counter seat and a private room, exuding a Showa-era luxury teppanyaki ambiance. During lunchtime, there are two course options available. I recommend the course with appetizers if you have the time. The steak is cooked in a kiln (selected fillet), enhancing the deliciousness of the meat. The fillet meat is cooked in the kiln without salt and pepper, with a crispy exterior and a rare red center, filled with the umami of red meat juice. The seasoning options include soy sauce, wasabi, salt, mustard, fried garlic, according to your preference. The appetizer soup, salad, garlic rice, and more are all delicious and of high quality. If you have leisurely time, you will undoubtedly have a delicious time. Isn't it a good restaurant as evaluated?

Ginza Hirayama, a recipient of the Tabelog Award 2020 Bronze Prize, is located within a 5-minute walk from Exit A3 of Tsukiji Market Station. The head chef, along with Mr. Kawamura from Ginza, used to work at a well-established steakhouse. They have a mentor-disciple relationship. The lunch menu offers great value, especially for steak, at ¥15,000 per course. The menu includes turnip soup, salad, asparagus, carrot, edible flower, lettuce, tomato, bamboo shoots, edamame, steak, onion, green beans, garlic soy sauce, wasabi salt, garlic rice, pickles, miso soup, and dessert (custard, gateau chocolat, matcha ice cream, coffee).

I enjoyed the best hamburg steak and steak of my life. The dishes were as impressive as main courses, but when the meat dishes started, they became the unsung heroes. The chilled temperature of the "Raw Beef Tartare" approaching my body temperature brought out a rich flavor. It was so delicious that my appetite exploded. I savored the gourmet meal without any pretense and left feeling full. Thank you for the feast. There is no dress code, but leather shoes are recommended. Prices on the menu are excluding tax, and receipts are not provided. The restroom is clean with a bidet toilet seat. Seating is only available at the counter, and solo lunches are only accepted on Saturdays. Dinner is based on a 30,000 yen course, with additional hamburg steak, changing the fillet from 100g to 200g, and all types of dessert. The meal includes Hirayama mineral water, iced oolong tea, gratin of oysters, white asparagus with poached egg, abalone and caviar sauce, beef tartare on bread, warm consommé soup, hirayama and sirloin hamburg steak, Chateaubriand of fillet 200g, salad, garlic rice, beef curry rice, dessert assortment (strawberry shortcake, cheese, pudding), and hot coffee. Consumption tax 10% and service charge 10%. Total: ¥63,646.

Visited "Hirayama" in Ginza this time. I had a sudden craving for steak, so I called and luckily they had a cancellation for the next day. We ordered the course menu as usual, plus a hamburger. From the crab cream croquette for the appetizer to the beef tartare and teppanyaki dishes, each dish was impeccable. The meat was cut into large pieces, and the leftovers were made into a steak sandwich for us to take home, adding to the excitement for the next day. Must-try items at Hirayama include beef tartare, hamburger, steak, garlic rice, and pudding. The prices are high, but the food is perfect.