I revisited "Charcoal-grilled Yakiniku Nakahara" in Ichigaya. I was impressed during my first visit, so I returned for a second time. The interior, including the blue tiles on the kitchen side, is still cool. Stylish jazz music plays in the background. The trendy and well-thought-out interior is still lovely. The staff is very polite. This attentiveness feels like a consistent policy of the restaurant. The yakiniku here is served in course format and is truly delicious. Everything is cooked by the staff. On my second visit, in order: □ Started with the Hisho Soup course. The corned beef left a light impression. □ Yuke - A delicious yuke with a rich flavor. □ Tanmoto, Tansaki, Tange - The tanmoto is exquisite. The umami of the meat is concentrated. □ Salad with 19 kinds of vegetables - A salad full of vegetable goodness. □ Sirloin - Sweet and melts in the mouth. □ Sagari, Shinshin - Meat with a salty taste. Delicious meaty texture. □ Tail soup - Rich potage soup. □ Rib shin, Uchimomori - The rib shin melts for the second time. □ Assorted namul - Assorted 3 types of namul. □ Shimacho, Mino, Geara, Hatsumoto - Eat shimacho with sansho pepper. □ Fillet cutlet sandwich - Paired with beer. The bread is crispy. The beautiful cross-section is stunning. □ Gyudon with egg yolk, Cold noodles - The gyudon with egg yolk is still exquisite. The cold noodles are also delicious. □ Pistachio ice cream - Ice cream that seems partially melted. Exquisite. The satisfaction level is incredibly high with the consistently high quality here. It's like being amazed by the level of yakiniku here. The impression of a course created by intelligent people remains unchanged, and I am surprised by the high level. This time, I tried the bottle of red wine from Nakahara Selection (11,000 yen), which was quite delicious. The drink's rating increased, so the overall rating went up. It was truly delicious, and I was very satisfied. I look forward to visiting again next time. Thank you for the meal.

First, yukhoe came out, followed by squid changja, a three-kind platter of tan, ichibo, hormone, namul, tail soup, rare cutlet sandwich, meat bowl, cold noodles, and another meat bowl. The portions were incredibly huge, which was surprising! The taste was very delicious, but I couldn't eat the rare cutlet sandwich that I wanted the most because I was already full, so I wished it had been served earlier. The restaurant had a lovely atmosphere, and the head chef was also wonderful. Thank you very much.

We arrived at 6:00 PM and started with the dishes right away due to the two-part system. The appetizers, squid liver, yukke grilled dish, tongue, beef tendon, sirloin, chuck flap, and assorted hormones were all very high-quality meats and tasted incredibly delicious thanks to the attentive grilling by the staff.

Beloved by professionals, the renowned restaurant "Charcoal Yakiniku Nakahara" has undergone a renewal that will delight its fans. The charm of "Charcoal Yakiniku Nakahara" lies in the omakase course that can be enjoyed at the counter seats. Reopened in December 2021, there are now 10 counter seats available. You can enjoy the lively yakiniku while chatting with Mr. Nakahara, creating the perfect atmosphere. With permission for raw food, the course starts with raw meat dishes, followed by the famous "Phantom Tongue," beautifully arranged lean meat, deliciously grilled hormones, and the incredibly tasty fillet cutlet sandwich. The course is unique and perfect, ending with dishes like Gyudon, cold noodles, making sure you are satisfied. The presentation of the dishes is unique, with meat slices elegantly arranged on bamboo blinds or creatively served, showcasing Mr. Nakahara's skill in creating delicious and visually appealing dishes. "Wagyu," a proud Japanese ingredient, and the unique Japanese food culture of "yakiniku" are celebrated here. Mr. Nakahara aims to elevate the status of yakiniku and make it a culture that can be proudly shared with the world, also aiming to raise the status of yakiniku chefs. I want to continue visiting Mr. Nakahara's place in the future. [Order] Omakase Course - Around 26,000 yen: Squid Liver, Yukhoe (Korean-style beef tartare), Tongue Sashimi, Various cuts of tongue, Salad, Skirt meat, Lean meat, Tail soup, Liver, Turtle meat, Miso-marinated beef tendon, Namul (Korean seasoned vegetables), Beef tripe, Beef omasum, Fillet cutlet sandwich, Two types of kimchi, Gyudon (beef bowl) - Plain and with egg, Three types of onigiri (rice balls) - Plum with bonito flakes, Spicy cod roe, Green chili miso, Cold noodles, Pistachio ice cream.

It was delicious! The price is a bit high, but the crispy texture of the katsu sandwich bread and the tenderness of the meat were excellent. The regular meat was delicious, but the hormone meat was also really good. Manager Nakahara carefully grilled them, and all of them were cooked perfectly. Even though it's not part of the course, the beef intestines were cut quite large and satisfying to eat. After indulging my desires, the oxtail soup was incredibly delicious. The atmosphere inside the restaurant is nice, and I think anyone who goes for a high-class yakiniku experience will not regret it.✨ Special Course ¥26,950 includes squid, yukhoe (Korean beef tartare), beef tongue sashimi, assorted beef tongue, 19 kinds of vegetable salad, sirloin, skirt steak, harami (skirt meat), oxtail soup, turtle meat, misuji tendon, trachea, rumen, heart, katsu sandwich, namul (Korean seasoned vegetables), two types of kimchi, gyudon (beef bowl), cold noodles, and dessert. Senmai sashimi ¥2,200, Onigiri (rice ball) ¥550. #CharcoalGrilledMeatNakahara #Nakahara #IchigayaGourmet #KatsuSandwich #BeefTongue #MeatLover #MeatIndulgence #FoodPorn #Yakiniku #WantToConnectWithYakinikuLovers #Top100YakinikuRestaurantsTour #YakinikuTop100 #2023Bronze #TabelogRatingOver4 #TabelogBronze #FoodieGirls #Foodstagram #JapaneseFood #TokyoFoodie

Nakahara, a well-known restaurant in Ichigaya, is a must-visit spot for charcoal-grilled yakiniku. The interior is stylish with a calm atmosphere. I visited on a Sunday at 7:30 PM for the 2-part course without horumon. The special course included various dishes like Makgeolli Yukke, tongue, salad, sirloin namul, tail soup, sagari, tomisankaku, ichibo, rump, shishito pepper, and hirakatsu sandwich. The initial tongue dish was amazingly delicious! They cook the meat to perfection and serve it with vegetables and soup, allowing you to enjoy the meat in the best condition. Nakahara's thinly sliced meat is designed to pair perfectly with charcoal grilling. After finishing the grilled dishes, we had Nakahara's famous finale! First, the amazing hirakatsu sandwich, followed by beef bowl. You can choose the size and even get seconds. The ginger and yuzu-flavored beef bowl was delicious, and the egg yolk beef bowl was a hit. We also had seconds of that! Lastly, we had cold noodles, with firm noodles and a refreshing taste when topped with vinegar. You can also ask for rice anytime to enjoy on the side. Nakahara is a place where even big eaters like me can be satisfied. Despite the price, considering Chef Nakahara's dedication and the quality of the meat, it's definitely worth it. It was a fulfilling dinner for both the heart and stomach!

Visited on a weekday night. Made a reservation and headed there. The atmosphere is stylish, and the ventilation system works well. They explain the menu. Ordered a course. Had good meat and even a katsu sandwich, so I was satisfied. The dessert was also creatively presented, making it enjoyable to see what comes next in the course. Thank you for the meal, it was delicious.

This is my second visit since before the pandemic! Last time, I couldn't try the legendary tongue, but this time I was able to! It was a treat from my companion! Sweat. Korean-style squid sashimi, yukhoe, legendary tongue (tongue tip, tongue middle, tongue base), 21 kinds of salad, sirloin, harami, brisket, misuji, shinsin, tsurami, hatsumoto, mino, namul assortment, cutlet sandwich, gyudon, cold noodles, ice cream.

I made a reservation online and arrived at the restaurant. Since my reservation was at 5:00 PM, the sun is still high. It feels so nice to drink beer in such bright daylight. There was a grill at the table, and the staff kindly explained the dishes while cooking them to perfection. It's a nice feeling to be busy cooking, eating, and drinking, but it also feels great to be treated like a VIP and have the food cooked for you. I may not have a refined palate for meat, so while I can tell it's delicious, I can't appreciate the nuances as much. I enjoyed dishes like Makgeolli from the Junsui River Brewery, Yukhoe, the legendary tongue, and more. The food was delicious, but I couldn't quite grasp the differences in ratings.

It was my first visit, and I really enjoyed the food. The tongue, skirt steak, and yukhoe were all very delicious. The restaurant has an open kitchen, giving it a cozy atmosphere that almost feels like a sushi restaurant. There were many foreigners dining there, so it seems to be popular among inbound travelers. Despite the crowd, the restaurant wasn't noisy, and I thought it was a great place. I would love to visit again for a special occasion. Thank you very much.

Charcoal-grilled meat Nakahara "Ichigaya" Menu Omakase Course · Squid Cafe · Yukke · 19 types of salad · Tan-moto · Tan-saki · Tan-shita · Harami (salt) · Turtle (salt) · Lamp (sauce) · Fillet cutlet sandwich · Sirloin shabu-shabu · Perokko udon · Plum okaka rice ball · Kimchi · Pistachio ice cream Regular visit to charcoal-grilled meat Nakahara This day, we requested in advance and enjoyed the popular Ecstasy Shabu-shabu since the shichirin era. First, we start with the usual three types of tongue platter, and then enjoy the rare black wagyu tongue with carefully cut slices and Mr. Nakahara's perfect grilling. The saltiness is exquisite, and it's still delicious when grilled with the strong heat of binchotan charcoal. And of course, the must-have is the fillet cutlet sandwich, which is also served in perfect condition with precise frying time calculations. Recently, cutlet sandwiches have become a staple at yakiniku restaurants, but this one is exceptional. The meat for the Ecstasy Shabu-shabu is sirloin, which is different from the usual shabu-shabu as it is dipped in egg. The mountain of soft white onions also does a great job. The finale is the Perokko udon, which looks like kishimen noodles. This was also delicious, and I wanted to eat more!

This is my second visit to Nakahara-san, and once again I requested to sit at the counter. The quality of the meat and the preparation are truly impressive, leaving me satisfied every time! The grilling is superb as always, and the hatsu sashimi served this time was exquisite. I enjoyed every bite until the end and felt completely satisfied. I believe that the onigiri here is the most delicious in Tokyo (lol). Thank you for the wonderful meal!

I had the opportunity to visit Nakahara-san for the first time, thanks to a chance encounter with Master Nakahara. The restaurant is located on the 9th floor of a building that is easily accessible from Ichigaya and Kojimachi. The interior is stylish and cozy, with a counter and table seating arrangement known as "Nakahara-mae." The master and staff were very efficient and welcoming. We started with a toast of beer after greeting the master, and then delved into the delicious dishes of the day: Korean-style squid sashimi, yukhoe, various cuts of tongue (front, tip, base), 21 kinds of salad, sirloin, harami (yuzu pepper), katashin (garlic soy sauce), oxtail soup, misji, lamp, three types of namul side dishes, tsurami (spicy), hatsumoto (sesame oil condiment), mino (yuzu pepper), katsu sandwich & black beer, kimchi, a bite-sized beef bowl, rice balls (plum okaka & mentaiko), cold noodles, and pistachio ice cream. It had been a while since I had eaten meat, but it was incredibly delicious! The tongue tasting allowed us to savor the natural flavors of the meat, as well as other cuts and offal. The dishes were not heavy or overwhelming, so you could eat as much as you wanted. The appetizers, salads, and soups were of a very high standard, and the katsu sandwich was exceptionally delicious! It could be a standalone dish at any restaurant. The closing dishes were also delicious, and the addictive rice balls were almost unfair. Master Nakahara was friendly and engaging, and the staff's hospitality made it a very comfortable and welcoming place. Highly recommended for dates or entertaining guests! I would love to try out different dishes on my next visit!

Visited a famous restaurant in Ichigaya. Made a reservation and found it fully booked upon arrival, but surprisingly everyone except my group was foreign! (laughs) According to the staff, they often participate in overseas Wagyu festivals, hence the high number of foreign customers. The course included two servings of gyudon (with flavor variations) and cold noodles, with the option for seconds. You can also order white rice in the middle of the course. The menu is designed to satisfy even the appetites of foreign big eaters. While the meat itself was delicious, it lacked that extra special touch or wow factor. The horumon (offal) didn't taste particularly good... Amidst many yakiniku restaurants, this course didn't quite hit the mark for me. I might not revisit...

Course squid, Kojuchan Yukke, chicken thigh, lemon, Kyoto black seven-spice salad, 20 types of vegetables, sirloin harami, yuzu pepper shoulder, triangle tail soup rib, sin sin sin hormone, tsurami, cheek meat, heart, stomach, katsu sandwich, German black beer gyudon, topped with egg yolk cold noodles. The pairing of katsu sandwich and black beer was a first for me, but it was a great combination. The beef tongue and yukke were delicious too. Thank you for the meal!

Nakahara Charcoal Grill @ Ichigaya I had been to Nakahara's quite a while ago. Back then, I wasn't very into food and felt overwhelmed by course meals, so I was taken here for my birthday. It was a memorable experience where I felt like a food fighter, pushing myself to eat despite struggling. I entered the restaurant feeling nostalgic, but it seemed like the interior had been completely renovated. The previous red-themed atmosphere was gone, replaced by a beautiful and calm setting. I sat at a table and the course meal began. I toasted with a beer, starting my luxurious solo yakiniku time. Today's course included: - Cauliflower cream and Wagyu consommé - Three kinds of tongue: base, tip, and geta - Yukhoe - 19 types of salad - Sirloin - Harami - Katashin - Tail soup - Rib core - Inner thigh - Namul assortment - Three types of horumon: turami, hatsumoto, mino - Katsu sandwich - Gyudon - Gyudon with raw egg - Cold noodles - Pistachio ice cream geta The ice cream geta was crunchy and delicious! All the meat with sauce was tasty. They also served rice in your preferred amount, which was nice. The katsu sandwich was reliably delicious. I ordered all the rice dishes in normal size for the finale, but the two gyudon dishes didn't differ much, so one would have been enough. The grill master was very friendly, and I could relax and enjoy the meal even dining alone. When it was time to pay, the staff brought the bill with a "thank you," which added a fun twist to the enjoyable dining experience. Thank you for the meal!

Charcoal-grilled meat Nakahara! I went with a friend. Charcoal-grilled meat is known for being difficult to cook evenly due to the uneven heat, but this restaurant has professionals who cook it perfectly for you! The service was great, and we were very satisfied with the service! The katsu sandwich is amazing! [Course] ● Cream of cauliflower and Wagyu consommé ● Phantom tongue 3 types: tongue base, tongue tip, tongue geta ● Yukhoe (Korean beef tartare) ● 19 types of salad ● Sirloin ● Harami (skirt steak) ● Tail soup ● Inner thigh ● Namul assortment ● 3 types of offal: gizzard, heart, tripe ● Katsu sandwich ● Gyudon (beef bowl) ● Gyudon with raw egg ● Cold noodles ● Pistachio ice cream

I chose the basic course and sat at the counter. The chef cooked the meat to perfection, allowing me to enjoy it at its best. It's recommended to eat the meat in one bite to fully savor its flavor. The chef was very kind. It was my meat-loving friend's birthday, and they were very satisfied. Especially, the beef bowl was all-you-can-eat, so we kept getting refills with raw egg yolk on top. We will visit again.

I used this restaurant for my husband's birthday dinner. The meat was delicious and I was impressed! The staff were kind and we had a lot of conversations while grilling the meat. I saw foreign customers there, so I thought it's a popular restaurant even from overseas. I would like to use it again for special occasions like anniversaries.

Tonight's yakiniku restaurant is here → Ichigaya Yakiniku Nakahara, a must-eat masterpiece → tongue tongue tongue. Good points: Many fans from the old store, this restaurant is getting better and better in terms of meat quality and delicious yakiniku. Improvement points: The recent high prices... what can we do about it...

I was very satisfied with each dish from the appetizers to the dessert, as they were all intricately prepared and delicious. In particular, the tonkatsu sandwich had a perfect balance of crispy bread and juicy meat, which was very tasty. I also enjoyed comparing different cuts of beef tongue and was impressed by the variations in flavor and texture. The two types of gyudon for the finale were a great way to end the meal. I was happy that I could choose the portion size. The atmosphere of the restaurant was calming, and the staff's send-off was polite. I definitely want to visit again.