<Food Log Yakiniku Top 100>■Access8-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line■Number of Visits2nd visit■PurposeDinner with friends■OverviewLocated in Nishi-Azabu, this yakiniku restaurant offers a completely private and reservation-only dining experience. Their motto is to provide the ultimate yakiniku using carefully selected Japanese beef cooked to perfection by skilled chefs. The refined hospitality and luxurious atmosphere are also popular reasons for its popularity.Visit the official website here: https://nishiazabu-yakiniku-ten.com/■MenuThe menu is primarily course-based. Currently, they offer the Heavenly Course, Cosmos Course, and 3rd Anniversary Special Course. On this visit, we had the Cosmos Course (38,500 yen) and Alcohol Pairing (11,000 yen), which are in the middle price range. The course included:・Consommé・Seasonal vegetables・Beef sashimi・Yukhoe・Tan from Tajima beef・Grilled Tajima beef tongue・Thick-cut Tajima beef tongue・Salad・Japan's most luxurious burger sandwich・Liver from Tajima Gyu beef・Offal stew・Filet・Harami from Tajima beef・Premium Kalbi from Tajima beef・Ribeye from Tajima Gyu beef・Cold noodles・Horumon rice bowl・Gelato■ImpressionsI was impressed by the quality of the meat, the delicious dishes, and the high level of hospitality during my first visit to this restaurant two months ago. This time, I revisited to celebrate a friend's occasion. The restaurant's sourcing of brand beef such as Tajima Gyu is impressive, but they also show creativity in their dishes that don't solely rely on the quality of the meat. One particularly striking dish is the burger sandwich that appears in the middle of the course. While high-end yakiniku restaurants have been offering pork cutlet sandwiches, this one features a hamburger sandwich with an original teriyaki sauce and Échiré butter seasoning, showing exceptional taste. Another dish that I loved from my previous visit, the closing rice dish referred to as "Horumon rice bowl," is a pot rice dish packed with the umami of horumon. It has no unpleasant smell and is filled with the pure umami of horumon, skillfully prepared. It's a versatile dish that can be enjoyed in various ways by adding sansho pepper, garlic chips, or turning it into a tea-cup style with dashi. The alcohol pairing offers a luxurious lineup of wines and sake that complement the dishes, including rare spirits like Barondel. The sommelier's expertise shines through. The head chef attended to us again this time, delivering delicious and enjoyable moments. Given the price range, I may not visit frequently, but I look forward to returning for special occasions. Thank you for the feast.■Rating at Visit3.96

Visit on May 5, 2023, location 6-minute walk from Roppongi Station, reservation available, invitation, details unknown, no waiting due to reservation, 6 people, price of 66,000 yen per person, ordering TEN Premium Course + Alcohol Pairing, Menu: Consomme Soup, Tajima Beef Tongue Sashimi with Dashi Soy Sauce, Tajima Beef Tataki with Dashi Soy Sauce, Two Types of Yukke Salad with Apple, Salted Kombu, Red Vinegar, and Sesame Oil, Tajima Beef Tongue with White Negi and Lemon, Tajima Beef Thick-Cut Tongue with Burnt Soy Sauce, Tajima Beef Marbled Liver with Freshly Extracted Sesame Oil and Port Wine, Tajima Beef Thick-Cut Harami with Ginger Soy Sauce and Grated Garlic, Tajima Beef Chuck Flap Sashimi with Dashi Soy Sauce, Seasonal Grilled Vegetables with Fukuoka Green Asparagus, Tajima Beef Fillet Steak with Amayuki Salt and Fried Garlic, Tajima Beef Shabu Shabu with 49-Month-Old Female Cattle Sirloin and Beef Bone Soup and Bonito Dashi, Tajima Beef Tendon with Soy Sauce Dip, Tajima Beef Ichibo with Soy Sauce Dip, Tajima Beef Sukiyaki with 49-Month-Old Female Cattle Rib Roast and Freshly Cooked White Rice, Gelato with Sun's Egg as a souvenir, Curry Bread Memo - A yakiniku restaurant in Nishi-Azabu, Tokyo. It's a 6-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line. About an 8-minute walk from Roppongi Station on the Toei Oedo Line and Nogizaka Station on the Tokyo Metro Chiyoda Line. The shop is located on the basement 1st floor of Casa Splendid Nishi-Azabu. Opened on March 25, 2019. The head chef is Ryo Kawasaki, who has served as head chef at steakhouse BLT STEAK and Ms AOYAMA. The sous chef is Tsutomu Sasagoe. Course order is mandatory. Currently, there are three courses available: Zen for 22,000 yen, Sora for 38,500 yen, and the limited-time Ten Premium Course for 49,500 yen (all prices include tax and a 10% service charge). Pairing options are also available. No regular holidays. Reservation required. There are only 4 private rooms available, with sofa seating for up to 2 people, sofa seating for up to 4 people, chair seating for up to 4 people, and an owner's exclusive room for up to 6 people. Reservations are accepted by phone and online through platforms like Tabelog. Not available for private hire. Credit cards accepted, electronic money not accepted. Despite being underground, there are no issues with mobile phone reception.

This is Nishi-Azabu, an adult town in Tokyo where you can become a sophisticated urbanite by reading Tokyo Calendar. A hidden gem of a yakiniku restaurant in this upscale neighborhood should not be missed. After a bit of a struggle finding the place, I finally arrived at the entrance where the restaurant logo was barely visible. The entrance was underground, and descending the stairs filled me with excitement. Upon entering the door, I was greeted by stylish music and a classy interior with no windows, leaving the restaurant's ambiance a mystery. A well-dressed doorman welcomed me at the door and guided me to a classic wine-themed private room. From there, I was led into the main dining area which was a luxurious space. The course started with a surprising touch - cooking rice in a small pot using a mini stove provided in the private room and refining sesame oil on the spot with a special machine. This freshly made sesame oil was presented in a wine glass for a delightful aroma experience. The course began with a tantalizing consommé made from Tajima beef broth, followed by premium beef tartare served with caviar and paired with champagne. The tongue was grilled perfectly by the chef, and liver was served with freshly refined sesame oil. This was followed by Tajima beef sashimi with rice cooked on the spot, which was incredibly delicious. The meal ended with a special yakiniku curry created by the chef, featuring slow-cooked tender Tajima beef, and a dessert of Makgeolli gelato. The whole experience was heavenly, and I left with a gift from the chef's recommended curry.

Located in Nishi-Azabu, Yakiniku X offers a luxurious private dining experience using the rare Tajima beef. The course lasts for 1 hour and 45 minutes. The restaurant is hidden along the Stars and Stripes street, an 8-minute walk from Roppongi Station. Upon entering, you are greeted by a heavy door leading to a wine room, then another door to the main dining area. There are four completely private rooms with a high-end luxurious ambiance, each equipped with a roaster and grill for full service cooking inside the room. The course is priced at 49,500 yen, featuring the rare Tajima beef, known for its low melting point and delicate fat. The highlight is the theatrical presentation of the Tajima beef, extracted fresh sesame oil, and a wide selection of cooking methods from raw meat to shabu-shabu and sukiyaki. The wine pairing complements the high-quality dining experience. The menu includes items such as Consommé Soup, Kobe Beef Ham, Tajima Beef Tartare, Tajima Beef Tongue, Tajima Beef Ribeye, Liver, Filet Steak, Shabu-Shabu, Kameno Ko (turtle shell), and Sukiyaki with Tajima Beef. The meal concludes with Makgeolli Gelato topped with seasonal Shine Muscat grapes. It was truly a luxurious Yakiniku experience.

Roppongi Station is a 6-minute walk away! (Nogizaka Station is a 7-minute walk). I revisited "Nishiazabu Yakiniku X"! Opened in March 2019, "Nishiazabu Yakiniku X" is a luxurious yakiniku restaurant with all private rooms led by Mr. Tadayoshi Nishiyama, founder of Dining Innovation, known for "Gyukaku", "kintan", "Tsurutontan", and with Chef Ryo Kawasaki, who served as the head chef at "BLT STEAK" and "M's AOYAMA", and GMO's Masatoshi Kumagai as an investor (owner). The restaurant is located along the Stars and Stripes Street leading from Nogizaka to Nishiazabu! Going down the stairs to the basement of the building, you will find a solid door! When you knock on the door knocker shaped like a cow, the staff will welcome you. When the secret door opens, a glamorous space unfolds. There are four private rooms with a total of 16 seats. All the meat is cooked by exclusive grill chefs, so you don't have to worry about getting greasy, making it perfect for dates or intimate dining! This time, we requested the "Chu Course" ¥38,500 and the "Pairing" ¥11,000. Following is a summary of what we had and our impressions on this day: ★ Consomme - Ultimate consomme soup ★ Seasonal Vegetables - Seasonal vegetables homemade kimchi ★ Tajima Gen Yuke X-TEN Signature ★ Tajima Beef Tongue - Homemade lemon salt ★ Tajima Beef Tongue Shita - With spring onion sauce and freshly squeezed sesame oil ★ Thick Cut Tajima Beef Tongue - Ultra rare part, thick cut from the center of black tongue ★ Salad - Apple, salted kelp, red vinegar, sesame oil ★ Tajima Gen Burger Sand - Echire butter, teriyaki sauce, Japanese spicy mayonnaise ★ Liver - With freshly squeezed sesame oil... ★ Tajima Gen Shabu Shabu - Beef bone soup and bonito dashi ★ Fillet with salt sauce ★ Tajima Beef Harami - Homemade soy sauce dressing ★ Tajima Gen Special Kalbi - Homemade soy sauce dressing ★ Tajima Gen Roast - With raw chicken egg yolk ★ Cold noodles - With green chili pepper accent - Hepes ★ Motsunabushi - Beef motsu hot pot rice, grape sansho, garlic chips, and dashi ★ Gelato - Makgeolli gelato The meat, including the rare "Tajima Gen" produced by Ueda Livestock, is the main focus, with "Tajima Beef" as the main attraction! It is truly a blissful moment to enjoy carefully selected meat in a overwhelming hospitality and luxurious space. The excellent presentation typical of a Minato-ku yakiniku restaurant, as well as the meticulous construction of each dish, is evident. In particular, the black tongue of Tajima beef, which has a firm texture and rich flavor, and the increasingly popular Tajima Gen burger sand, were very enjoyable. I would like to visit again at a different time of the year if the opportunity arises. Thank you for the meal.

Along Star-Spangled Banner Street in Nishi-Azabu, there is a door that leads underground. Once you enter, you'll find a luxurious private room with a grill for yakiniku. The atmosphere is fantastic, and you won't bump into any other customers, ensuring complete privacy. This restaurant serves a variety of cuts of Tajima beef. The experience of grilling the meat is entertaining, and the staff is always focused. The delicious meat is served at its best moment, so be sure to eat it right away. You'll definitely leave satisfied with both the quality and quantity of the meat.

I visited "Nishiazabu Yakiniku X" after walking less than 10 minutes from Roppongi Station towards Shibuya on Roppongi Street. The entrance had a hidden door, which was interesting. The interior had only 4 private rooms with a chef and a sommelier offering attentive service. We opted for the "Chu Course," which allowed us to fully enjoy 17 dishes featuring Tajimagyu, a premium beef brand from Tamba. We also requested a wine pairing to complement the delicious meat. The first dish was a very flavorful consomme soup made by simmering various cuts of Tajimagyu for 5 days. The next highlight was the Tajimagyu Tartare, served with pink salt from Yagajima and freshly squeezed sesame oil. The meal included various seasonal vegetables, white cabbage kimchi, and a unique dish called Tanmoto, along with other delicious items like shabu-shabu, sirloin, cold noodles, and more. The course ended with a refreshing dessert of Makgeolli gelato. Throughout the meal, we enjoyed a wine pairing featuring GATINOIS Grand Cru Brut, and other exquisite wines. The service was excellent, and the entire dining experience lasted about 3 hours.

Tokyo, Nishi-Azabu, Nishi-Azabu Yakiniku X @yakinikuten_x, a premium yakiniku restaurant with private rooms. I've always wanted to go here and my wish finally came true! The luxury was unreal. Private rooms and a dedicated chef for each room! On this day, we even had the chef taking care of us personally! And the sommelier service was also exceptional. The hospitality at this yakiniku restaurant is top-notch. Perfect for a special occasion or celebration! Their theme is "sharing the greatness of true Japanese beef," and they use the finest "Tajima beef" after visiting numerous producers. I learned a lot about their attention to detail and the freshly extracted sesame oil was impressive. The special yukhoe topped with caviar was incredibly delicious. This time, we tried the standard course SORA〜宙〜¥38,500 with the pairing course.

I revisited the restaurant with my yakiniku-loving best friend and this time we decided to splurge on the TEN Premium Course (49,500 yen + tax), paired with matching wines (22,000 yen + tax). The chef grilling our meat was Chef Kawasaki, just like our first visit. We started with a presentation of the top-grade Tajima beef. The shine on the beef was truly exceptional! We also had sesame oil freshly pressed from sesame seeds using a special machine, to be used as a dipping sauce. The dishes we enjoyed included a consomme soup, tongue sashimi, tartare with caviar, summer vegetable salad, tongue wrapped in green onions, thick-cut tongue, liver, harami, ichibo sashimi, seasonal grilled vegetables, fillet steak, shabu-shabu, rice, sukiyaki, and a unique gelato made from makgeolli using liquid nitrogen. The wine pairing with selections like Gattinara NV, Savennières Les Roches aux Moines 2020, Château Léoville Poyferré 2011, Jadot Chambertin Clos de Bèze Premier Cru Champeaux 2020, and Barolo Bussia Soprana 2018 was exceptional. This was a once-in-a-lifetime experience with Tajima beef and a luxurious atmosphere, making it the pinnacle of yakiniku dining.

I've been indulging myself~. This was my second time, so here are just photos. It was so luxurious. There's even a secret back entrance for celebrities to come and go... The wine and food paired perfectly, creating an amazing synergy.

This is my first visit, so I decided to go for the premium course. The service from the chef grilling the meat and the waiting staff was excellent. I tried beef tongue sashimi for the first time and it was delicious. The liver had no unpleasant smell, and eating it with freshly pressed sesame oil was fantastic. The meat was, of course, amazing, but what stood out the most was the Niigata Koshihikari rice cooked on-site, which was incredibly delicious. Even though my companions were already full, they couldn't resist the tasty rice. When we were leaving, unexpectedly we were given curry bread as a gift, and it was the best curry bread I've ever had, with delicious meat inside. After leaving, I immediately received an email from the restaurant thanking us and informing about new menu items starting in September. I would love to visit again if given the chance.

A high-quality yakiniku restaurant in Nishi-Azabu that uses the finest "Tajima beef" and "Tajima Gen" in a completely private and reservation-only setting. The restaurant has a total of 4 rooms: 1 room for 2 people, 2 rooms for up to 4 people, and 1 room for up to 6 people. There are 3 course options: "ZEN Course" for ¥22,000, "SOU Course," and "Limited-time Premium Course." A dedicated grill master is provided, and you can enjoy a luxurious adult space with wine pairing supervised by a sommelier. The ZEN Course includes a special consommé soup made from beef broth over 5 days, freshly extracted sesame oil, and a surprise treasure chest with Tajima beef and Tajima Gen. Tajima Gen is a premium type of Tajima beef raised using special methods, with a melting point of fat similar to tuna at 12 degrees Celsius, giving it a unique sweetness. The course also offers luxurious Tajima Gen yukhoe served with caviar, delicious grilled meats like tongue and ribs, and a variety of side dishes like marukawa and gala. The wine pairing at ¥11,000 is curated by a sommelier to complement each dish, enhancing the overall dining experience. The restaurant's attention to detail is evident in the elegant dishes and the aromatic hinoki towels. A great spot for a special occasion or a treat to yourself.

The entrance was a bit hard to find, but once I entered, it felt like a whole different world. The meat was excellent, especially the slightly grilled liver, almost raw, which was delicious! I also ordered the premium pairing wine, which exceeded my expectations by enhancing the flavor of the meat perfectly. It was truly an amazing experience!

At night, the visited place is located near Roppongi Hills in the upscale residential area of Nishi-Azabu near Akasaka Press Center. This was my second visit to this restaurant in about 2 years, and the wonderful atmosphere still gave me a great feeling, making my excitement rise even after a long absence! You could easily imagine celebrities coming here in disguise. Not just the ambiance, but the quality of the meat served here is exceptional. The restaurant offers a top-notch meat called Tajimaguro, which is the pinnacle of Kobe beef and Tajima cattle, a type of beef that is difficult to even source normally, but this restaurant had plenty of it and served it generously. Just that fact alone is enough to get anyone excited! I ordered the Chuu course for 38,500 yen and a wine pairing for 11,000 yen. Here are my thoughts on the dishes that were served: - Beef Consomme Soup: A consomme soup extracted over 5 days from a part of Japanese Black Beef, with an elegant appearance and a rich beef flavor that packs a punch right from the first sip. - Seasonal Vegetables: Five types of seasonal vegetables with varying flavors, all well-prepared and with a great sense of taste. - Tajimaguro Yukke: Also referred to as raw meat mixed with egg, it was served with caviar and was a real treat to the senses. - Grilled Tongue Trio: Tajimaguro tongue, tongue shiita, and thick-cut tongue, all tender and flavorful in their own ways, especially when paired with lemon salt or fresh sesame oil. - Salad: A refreshing salad with fresh ingredients and a delicious dressing made from freshly squeezed sesame oil. - Tajimaguro Hamburger Sandwich: A high-end hamburger sandwich made from Tajimaguro meat with various toppings, creating a luxurious yet enjoyable taste. - Liver: Melts in your mouth, enhanced by the flavor of fresh sesame oil. - Sirloin Shabu Shabu: Simple yet delicious broth served with melt-in-your-mouth sirloin. - Grilled Meat with Sauce: This day's grilled meat was served with a sweet wine, making it even more delicious to enjoy. Overall, the dining experience was exceptional, with each dish reflecting the high quality of ingredients used and the chef's skillful preparation. The combination of flavors, textures, and presentation made this meal a truly memorable one.

The expression "going all out" seems appropriate. Not overly extravagant, but a sincere pursuit of delicious food with a stoic attitude. The beef served here is not just any ordinary black beef, but specifically sourced from Tajima cattle, Tajima Gen, and Kobe beef, which have a melting point of approximately half (12℃) that of regular black beef. The fat melts smoothly in the mouth, making it light even when eating a lot. They use the same branded beef for various cuts, including offal like liver and harami. The dishes are served in only four private rooms, each equipped with its own grill. With a dedicated grill master and sommelier, the service is impeccable. They have made various efforts to make eating wagyu enjoyable, making it a truly authentic and luxurious yakiniku restaurant. Although it may be a bit out of reach for me, I can't help but want to visit again for a special occasion. - Chuu Course: 38,500 yen (*excluding service charge) - Wine Pairing: 11,000 yen (*same as above) ‣ Consommé ‣ Seasonal Vegetables ‣ Tajima Gen Yukke ‣ Tajima Beef Tongue ‣ Tajima Beef Tongue Sita ‣ Tajima Beef Thick Tongue ‣ Salad ‣ Tajima Gen Burger Sand ‣ Tajima Gen Liver ‣ Kobe Beef Shabu Shabu ‣ Kobe Beef Fillet ‣ Tajima Beef Harami ‣ Tajima Gen Tomosankaku ‣ Kobe Beef Loin ‣ Cold Noodles ‣ Motsu-mabushi ‣ Gelato All the dishes were fantastic, but here are some that left a lasting impression: ‣ Tajima Gen Yukke: They offer two types of Yukke, the regular one and one packed in a tin can. The tin can Yukke is topped with plenty of caviar and served with a pearl spoon. The meat is concentrated and rich, yet the fat melts smoothly, showcasing the amazing quality of the meat. ‣ Tajima Beef Tongue Sita: Served with a scallion sauce and freshly squeezed sesame oil. The aroma of freshly squeezed sesame oil is surprisingly intense and pairs perfectly with the rich flavor of the tongue. The sweetness and umami of the tongue also go well with the alternative eating method other than the classic lemon juice. ‣ Tajima Gen Burger Sand: Grilled a massive barrel-shaped hamburger and sandwiched between "365 Days" bread. The juicy flavor from the coarse-ground meat pairs excellently with the sweet-scented bread. The Echire butter, teriyaki sauce, and Japanese mustard mayonnaise are also outstanding. ‣ Gelato: Using fully ripened mango from Miyazaki Prefecture, they prepare gelato in front of the customers using liquid nitrogen. Although the flashy performance is captivating, the gelato is incredibly delicious and enjoyable. This rare restaurant perfectly balances entertainment value with a sincere pursuit of deliciousness, making it truly exceptional.

The price was quite high, so I had been longing to visit here. With a determined mindset, I finally made it to the store. I was so excited that I had been counting down the days until my reservation date (laughs). Located in Nishi-Azabu, after turning into a narrow alley from Roppongi Theater EX, you will find the entrance that looks like a godly mansion. Truly a hidden gem restaurant. This is the dream restaurant that many meat lovers have heard about, offering the highest quality Tajimagyu beef and service in a luxurious atmosphere. The restaurant offers private rooms only, providing a special dining experience. I invited a friend who has been working hard for a long time to enjoy a well-deserved dinner, and I also treated myself to a reward dinner. I had made a reservation for the most popular "Chu Course" (38,500 yen) and also opted for the wine pairing (11,000 yen) with my friend who loves wine. The course included: - Consomme: Ultimate consomme soup with a rich and thick flavor. - Seasonal Vegetables: Homemade kimchi, including napa cabbage kimchi, pickled goya and zucchini, and Kobe beef prosciutto. - Tajimagyu Tartare: Served with freshly pressed sesame oil and caviar, creating a delightful dish. - Tajimagyu Tongue: Grilled with homemade lemon salt, offering a delicious taste. - Tajimagyu Tongue Sita: Grilled with scallion sauce and freshly pressed sesame oil. - Tajimagyu Tongue Thick Cut: Rare cut of black tongue beef, impressively delicious. - Salad: Colorful salad with apple, salted kelp, red vinegar, and sesame oil. - Tajimagyu Beef Burger sandwich: Rare hamburger made with high-quality meat and exquisite ingredients. - Tajimagyu Liver: Exquisitely soft and flavorful, cooked with freshly pressed sesame oil. - Tajimagyu Shabu-Shabu: A pure Japanese-style broth with Tajimagyu beef. - Tajimagyu Harami: Marinated in homemade soy sauce, offering a flavorful taste. - Tajimagyu Premium Kalbi: Marinated in homemade soy sauce, with a unique Kalbi flavor. - Tajimagyu Roast: Served with a flying egg yolk from Hinotori chicken, exquisite. I was overwhelmed by the delicious food and professional service throughout the meal. Each dish was a delight and left me craving for more.

The entrance of the restaurant had a luxurious feel and a great atmosphere. The staff were polite and the food was delicious. It's a place that would make your partner happy on a special occasion, so I would like to visit again on another special day. The sofas in the private rooms vary, and the one I was led to was long and uncomfortable, making it difficult to move around. Also, the waitstaff were pushy in recommending drinks, which made it hard to refuse and we couldn't drink at our own pace, which was disappointing.

"West Azabu YakinikuX" has won the top 100 restaurants in the yakiniku category on Tabelog for the 2022 fiscal year. It is a completely private dining establishment run by the former owner of Gyu-Kaku. The interior is incredibly luxurious and stylish, and I now understand why the prices are high. Today, we had the TEN Premium Course for 49,500 yen. Their sourcing power is impressive, as they can procure Tajima beef and Tajima Wagyu. The course included: - Consomme soup - Tajima beef tongue sashimi - Tajima Wagyu tartare - Salad - Tajima beef tongue - Thickly sliced Tajima beef tongue - Liver - Thickly sliced Tajima beef harami - Tajima Wagyu ichibo sashimi - Seasonal grilled vegetables - Tajima beef fillet steak - Tajima Wagyu shabu-shabu - Tajima Wagyu brisket - Tajima Wagyu ichibo - Tajima Wagyu sukiyaki - Gelato The price is high, but there is no other yakiniku restaurant with such a gorgeously luxurious interior. When considering the premium experience of having a chef attend to you and cook the rare Tajima Wagyu in front of you, the price doesn't seem that high. The full course of meltingly delicious Tajima Wagyu in your mouth... it was incredibly tasty. Bon appétit! #WestAzabuYakinikuX #YakinikuX #DeliciousYakiniku #TokyoYakiniku #WestAzabuGourmet #WestAzabuDinner #ConnectWithGourmetLovers #GourmetInstagram #GuruMemo #ConnectWithGourmetLovers #FoodPornGram #FoodPics #FoodStagrammer #FoodPornism #GourmetTravel #DeliciousIsHappiness #SeekingGourmetFriends #GourmetLoverClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmetLovers #KantoGourmet #FoodReportGram #GourmetReporter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

In the gourmet world, there was a frequent rumour about a place called "Yakiniku X (Ten)" that was said to be amazing. Upon descending the stairs underground, there was a circular door with a doorbell. Should I ring it...? I hesitated but decided to ring it. The door opened - and I was guided to a private room with a sofa seating for two. The dimly lit interior resembled a poker room, and a sommelier explained the pairing drinks while a dedicated grill master entered the room. We started with a Grand Cru "Ai" champagne, followed by a consommé soup made with various meats like ground beef and beef tendons simmered for five days in natural water from the Kirishima mountain in Miyazaki prefecture. The seasoning was just a pinch of salt, but the flavour was incredibly rich and heartwarming. There was a machine on the table to extract sesame oil and powder in front of the customers. The freshly extracted sesame oil had a strong aroma and was used in the upcoming dishes. The kimchi served was not the traditional marinated type but a cut cabbage mixed with kimchi base, which was refreshing. Then came the symbol of Yakiniku X - a large black treasure box filled with luxurious meats, including the "Tajima Gen" A5-grade beef. We enjoyed dishes like "Tajima Gen Yukke" with caviar, tongue with salt and sauce, and a beautifully presented liver. Everything was expertly grilled by the grill master, and the Tajima Gen beef melted in our mouths. The liver was surprisingly tender and paired well with the sesame oil and salt. We also tried dishes such as salad, rice cooked with natural water, and various cuts of beef like harami, karubi, and sirloin. The meal ended with a mango gelato made with liquid nitrogen and a luxurious Tajima Gen curry, which we also received as a gift. It was a dining experience like no other.

Every year, among numerous restaurants that garner attention, there are some that solidify an unwavering position and continue to captivate customers. These restaurants excel in their concepts and targeting, attracting the desired clientele and keeping them coming back. One such restaurant that cannot be left out of the discussion in the world of yakiniku gatherings is "Nishi-Azabu Yakiniku X," referred to as TEN. The X represents the pinnacle, the top, and since its opening in 2019, it has reigned at the peak of Tokyo's meat industry, and therefore, Japan's peak. X has many fans and is an aspirational place for many people. This was my second visit, and to be able to visit a restaurant like this before I die is a rare opportunity, given the limited number of such high-end establishments and the scarcity of chances to dine at restaurants in this price range. That's why it's a platinum seat that needs to be treasured. The excitement one feels at a restaurant like this is truly incredible. From seeing the X sign at the entrance and wanting to take a photo to the weighty selection of wines, the dungeon-like interior behind a hidden door. The exclusivity of only four groups allowed at a time, private rooms only, luxurious ingredients, skilled craftsmen selecting the ingredients, creative ideas turning them into dishes, entertaining guests without leaving anyone out, impeccable service, the list of admirable aspects is endless, making it a restaurant that engages all five senses. Visiting this restaurant is something to boast about. Although it's not cheap, when it comes to dining at special occasions, you can recommend X with confidence. This time, too, I was in high spirits during my visit. The top-quality "Tajima-Gen" with a perfect balance of fat and lean, low melting point and non-greasy fat for an irresistibly good mouthfeel. The dedicated griller attending to each private room ensures that you can enjoy the top-quality meat at its best condition, bringing a sense of satisfaction without any burden after eating your fill of meat. The course I had this time was as follows: <Dishes> Course Chuzo 17 items 38,500 yen (including tax) Service charge 10% - Consomme: ultimate consomme soup extracted over 55 hours - Seasonal vegetables: homemade kimchi, water kimchi, okra, Kobe beef raw ham, bitter gourd, and yellow zucchini - Tajima-Gen Yukke: a signature dish - Tajima beef tongue: homemade lemon salt - Tajima beef tongue grilled: with green onion sauce and freshly squeezed sesame oil - Thick-sliced Tajima beef tongue: centered around black tongue - Salad: apple, salted kombu, red vinegar, sesame oil - Tajima-Gen Burger Sandwich: Echire butter, teriyaki sauce, and spicy mustard mayonnaise - Tajima-Gen liver - Tajima shabu-shabu: beef bone soup and bonito broth - Tajima beef fillet: salt sauce - Tajima beef harami: homemade soy sauce - Tajima-Gen premium kalbi triangle belly: homemade soy sauce - Tajima-Gen loin: with a raw egg yolk - Cold noodles: with green chili pepper, hebes fruit juice, and beef bone sherbet noodles incorporating beef cheek - Motsu mabushi: beef offal (tongue, small intestines, tripe) Donabe rice, grape sansho, garlic chips, and a dashi broth - Gelato: makgeolli, shine muscat, sesame <Drinks> Alcohol Pairing 11,000 yen (including tax) Service charge 10% - Champagne: Gatinois Pinot Noir - Sake: Nichinichi - White wine: Engelgarten/Marcel Deiss 2018 Riesling grape blend - Aged liquor: a 50-year-old, sweet-smelling, luxurious drink savored during the liver course, 1974 - Red wine: Saint-Joseph L'offre/Francois Villard 2011 - Red wine: Nuits-Saint-Georges/Monjalet Mouleyre 2018 Non-Alcohol Pairing included: - Fresh juice of precious melon 100% - Sweet tea from Uji, Kyoto - Homemade tea - Homemade sangria.

From the opening, this place has been a topic of conversation but I was finally able to visit recently. After reading reviews, it seemed like a luxurious and extravagant interior, truly creating a sense of anticipation. Upon arrival, I was led by the staff, the door to the entrance opened, and I entered the "X" space surrounded by high-priced wine bottles lining the walls. The wall then opened up further, leading to a private room. The unique design from the interior to the private room is something quite special. This time, I tried the "TEN Premium Course": - Consomme Soup: A simple yet difficult dish that showcases the skill of a chef. Only high-quality cuts are used, and the consomme is simmered for about 5 days using natural spring water. The flavor is enhanced with just a pinch of salt. - Beef Tongue Sashimi: Served with a blend of soy sauce and dashi or homemade charcoal salt. - Tajima Gen Yukke: Two variations of yukke served with an unexpected twist of caviar, creating a memorable dish. - Salad: A well-balanced salad with crisp vegetables, apple, and sesame dressing. - Black Wagyu Tongue with Scallion Sauce: Tongue wrapped with scallions and a squeeze of green lemon. - Thickly Sliced Black Wagyu Tongue: Slow-cooked and glazed with soy sauce, offering a unique taste. - Tajima Gen Liver: Fresh liver with sesame oil and salt, highlighting the pure flavor of the liver. - Tajima Beef Harami: Aged with soy sauce, topped with grated ginger and garlic. - Tajima Gen Ichibo Sashimi: Red meat sashimi to cleanse the palate. - Grilled Seasonal Vegetables: Miyazaki's specialty eggplant that melts in your mouth. - Tajima Beef Filet Steak: Enjoy a steak with garlic fries and Dimly snow salt. Each dish was a delight, overwhelming with flavor and creativity. Would recommend experiencing this unique and unforgettable dining experience for yourself!

After a long time having yakiniku with a friend, it was our first meal together and they were amazed from the entrance. As we were seated, the chef greeted us and mentioned that he would be responsible for the grilling this time. We were served the course menu for ¥22,000 along with a wine pairing for ¥11,000. We started with champagne, Gatinois for a dry and hot day. Followed by a golden-colored consomme that was like a consomme-flavored tea, so delicious that you could keep drinking it. This soup is served with all the courses. Next, a sesame grinding machine appeared, which I really wanted to have. It refines sesame oil in front of you, creating a wonderful aroma. Then, the meat box arrived with Tanba Gen, focusing on Tanba beef, a very rare and precious meat breed with a melting point of 12 degrees compared to the usual 25 degrees. We started with a Yukke dish made with Tanba Gen beef, and then came the dreamy canned dish with Yukke hidden under caviar. The meat had such a low melting point that it melted in your mouth. We then tried the tongue of Kuroge Wagyu beef, served in three ways - salt, sauce, and tongue sashimi. Each had a unique and rich taste, with my favorite being the tongue sashimi. The pairing with Engelgarten white wine was superb with its citrusy notes. Further, we indulged in the liver of Tanba Gen, enjoying the soft and flavorful meat along with freshly ground sesame oil. The menu continued with grilled dishes including Shinshin Kameno, Geara (a type of leek), Harami, Sankaku Bara, and Sukiyaki-style Roast Sirloin. The flavors were exquisite, and we even had a second helping of rice. The meal ended with a luxurious Tanba Gen curry and mango gelato made with liquid nitrogen. The whole experience, combined with Chef Kawasaki's entertaining stories, made it a delightful and unforgettable dining experience. Thank you for the feast!