On that day, Chef Ichinomiya, who turned the hard-to-reserve Westa in Nihonbashi into an undeniable top-notch restaurant, finally opened his own restaurant. In a nutshell, the food has evolved and everything from appetizers to mains, not just the meat, is delicious. The wine selection is excellent, and the service is top-notch. The steak for the main course is outstanding! The other meat dishes besides the main course also showcase the different cuts and quality of beef in a simple yet maximally flavorful way. The best seat in the house is by the small window overlooking the kitchen, where you can see the chef at work. The chef himself explained the meat dishes from that window. Now, onto the dishes and wine we had: - Turnip and Gorgonzola brûlée: A warm soup that balances the natural sweetness of turnips with the sharpness of Gorgonzola, visually reminiscent of a snowy landscape, beautifully balanced and delicious. - Tajima beef shumai: A luxurious shumai made with an 8:2 ratio of Tajima beef to pork, with shrimp and other ingredients as binders. A luxurious bite-sized treat. - Assorted one-bite appetizers: A lavish platter overflowing with caviar, one-bite meat pieces, and a generous dollop of caviar. Each bite-sized meat dish was exceptional. - Oxtail soup with black truffle: The aroma of black truffle enhances the rich oxtail broth, a luxurious combination. - Beef tongue cutlet: A thick slice of tongue coated in a crisp and delicate batter, surprising with its tenderness and luxurious flavor. - Salad: A refreshing salad with a mild acidity and friendly dressing to cleanse the palate before the main course. - Lamp/fillet steak: A luxurious and exquisitely flavorful lean cut of meat, expertly prepared by the chef. - Wine pairings: Champagne, white wine, and red wine were served, each complementing the dishes perfectly. In conclusion, the quality of the food, wine, and overall experience at this restaurant is exceptional, especially considering the reasonable prices. The chef's skill in preparing the dishes is truly commendable, making each bite a moment of gratitude to the farmers. The value for money is outstanding, and the experience is unforgettable.

Tottori Blue Sky Farm's Red Bell Pepper Bavarois, Kobe Beef Shoulder Roast Beijing Duck Style with Osetra Caviar Cocktail, Blini on the side. Kobe Beef Assorted Plate: Seared Sirloin, Tartare, Tongue Smoked Tongue, Marinated Cheek Meat. Iwate New Season Matsutake Mushroom Consomme. Kobe Beef Cheeseburger with Tartar Sauce. Tongue Roasted Charcoal Grilled Steak with Matsutake Butter Sauce. Grapefruit Granita. Mita Beef Steak. Chateaubriand. Lamp Sirloin, each 180g. Hokkaido Red Meat Melon Shaved Ice. Drip Coffee. Mint Tuile. Souvenir.

If you want to eat steak in Ginza, I recommend Ichinomiya-san. This is my third visit. I was happy to be able to visit after a long time. I think this time I had sirloin and fillet? With course meals, I usually get full before the main dish arrives, but this time I was able to eat it all up. The portion and seasoning were perfect. Since we had a set time to leave the restaurant, the service was speedy and it was very helpful.

Ginza Steak Dinner "Trois Frais" - "IDEA" - "WESTA" - One Miyuki-san changes restaurants frequently, but this time it's his own original independent restaurant! The amazing Mita beef fillet and sirloin made me ecstatic. Furthermore, the Miyuki beef ramen specially made for me was outstanding. This is without a doubt one of the top-ranked steak specialty restaurants I have ever been to. Tajimagyu Club Roasted Charcoal Steak Ichinomiya (Chuo-ku, Ginza) Special Course Ichinomiya Beef Ramen: Course Finale.

Steak Log is a unique restaurant where you can compare and enjoy Kobe's world-renowned pure Tajima beef, Mita beef, and Iwate Tanegashima beef. The owner chef, originally from Ichinomiya, uses specially selected Kishu Binchotan charcoal to quickly sear the Tajima beef and Mita beef at 900°C in a custom-made kiln charcoal grill. The Iwate Tanegashima beef, a favorite of the owner chef, is raised stress-free in the open spaces of the Tohoku region, feeding on the fresh air, water, and grass. It has no excess marbling and is a naturally born red beef. The steak prices (including tax) are as follows: Kobe beef Chateaubriand (100g): ¥20,000 Fillet steak (100g): ¥15,000 Sirloin steak (100g): ¥12,000 Rump, Ichibo, Tanegashima beef (100g): ¥7,000 Course menu: Green tomato cocktail Kobe beef dumplings Assorted hors d'oeuvres Ossetra caviar Kobe beef tartare, seared, marinated beef tail Red wine stewed vegetables from Miura Steak White chocolate and matcha terrine Iwate Kozumaki freshly squeezed milk ice cream Private room fees (including tax): For 2 people: ¥5,000 For 4 people: ¥10,000 For exclusive use: ¥20,000 We enjoyed the carefully selected meat, vegetables, and wine.

Peony shrimp, Beluga caviar, beef tongue cutlet with demi-glace sauce, Kobe beef dumplings, turnip potage with blue cheese and mint, natural tiger pufferfish shirako charcoal-grilled, Kobe beef prosciutto pasta, oxtail and black truffle soup, Kamakura vegetable salad, Tajima beef, Kobe beef sirloin, fillet, red meat, chili pepper, grilled in a kiln, white chocolate matcha terrine, souvenir sandwich, always perfect, thank you for the meal.

In December, I visited Ichinomiya, a steak restaurant where I can easily finish my meal even though I can't eat a lot of meat. Despite feeling intimidated by the size of the master (who is incredibly kind), I managed to finish my meal. The steak was very delicious, but I wonder why the rating doesn't go up. It was so tasty! I will definitely visit again. Thank you for the meal!

Appetizer assortment: Beluga caviar, Kobe beef sirloin tartare, Adzuki bean marinated fish, Ezo abalone steamed in sake, Grilled beef tongue with white truffle, Warm egg Bolognese with Sansho pepper, Bismarck-style white truffle Chateaubriand, Cutlet sandwich, White truffle snow crab doria, Snow crab cocktail with crab vinegar jelly, Kobe beef special shumai consomme soup, Bread, Tajima beef pedigree Kobe beef Tamura Masamichi Chateaubriand, Lamp, Ichibo. The flavor of the meat and fat is solid, and the steak is best when cooked over charcoal. Souvenirs: Cutlet sandwich, seasoned rice. Dessert: Chocolate terrine, Iwate Kuzumaki freshly squeezed milk ice cream, Black tea sablé. Thank you for the meal! 100,000 yen course for 2 people.

The original inventor of the charcoal-grilled steak is said to be Aragawa in Tokyo and Kobe, where people from there are cooking delicious charcoal-grilled steaks in various places. Mr. Ichinomiya is a well-known figure in the steak industry, having worked at IDEA and Westa before opening Ichinomiya. The steak meat is really delicious. In the past, Mr. Ichinomiya did not cook directly, but now he cooks himself. Grilling the steak with strong heat in a charcoal kiln results in a more delicious outcome than cooking it slowly at a low temperature. The temperature management and grilling method in the charcoal kiln are also important. In addition to the steak, the caviar and tartare are excellent. Truly a top-notch restaurant run by Mr. Ichinomiya.

Tokyo Ginza Steakhouse "Tajimagyu Kuraku Club Robata Charcoal Steak Ichinomiya". The owner chef, who honed his skills as a head chef at "Westa," a Mita beef charcoal grill in Nihonbashi, after working at "Trois Frais" and "Kobe Beef Robata Charcoal Steak IDEA Ginza," has a deep knowledge of Tajima beef. He uses the highest grade Kobe beef from Tajima bloodline (using superior quality female cows) and grills it with special order Robata charcoal at 900°C heat, allowing the excess fat to melt away and the meat's umami flavor to be enhanced. Only Okinawa Yonaguni Island salt, pepper, Hokkaido mountain wasabi, and black pepper are used as condiments. No need for heavy sauces! The texture, tenderness, and top-quality meat are truly delicious. This time, I had the pleasure of trying the Kobe beef Chateaubriand and sirloin, but next time, I would love to compare Mita beef and Iwate Tanakaku beef! The drink menu mainly features French red wines such as Burgundy and Bordeaux that pair well with steak, with 40 bottle options and 6 glass options including Champagne. The interior of the restaurant is a calming space with wood tones, white, and orange accents. The dining area has 14 table seats and private rooms for 2-8 people. It's a wonderful place to visit for special occasions like family gatherings, dates, anniversaries, business meetings, and entertaining. They can accommodate English speakers, making it a great choice for hosting foreign guests who enjoy Japanese beef. [Dishes I had on this day] Persimmon sorbet with homemade ham, Kobe beef shumai with platinum pork and carabinero shrimp, cod milt tempura, Kobe beef tartare with sea urchin and caviar, Kobe beef sirloin tataki, mushroom cappuccino, Kobe beef menchi katsu, Kamakura vegetable salad, Kobe beef Chateaubriand sirloin, one-bite curry with butter rice, dessert, coffee. The combination of Kobe beef Robata grilled steak and French style equals deliciousness that reaches the world. Thank you for the unforgettable experience!

Once again, I revisited Ichinomiya-san. I apologize for the delay in posting my review, as I am not very diligent. However, on this day, I brought my child along and we were treated with such kindness. I am truly grateful for the excellent service. Thank you as always, Ichinomiya-san, for the delicious food! I will visit again soon. Thank you for the wonderful meal!

"Trokurafresh", "IDEA", "Westa", and many other famous restaurants, serving as the head chef, with his own name on the restaurant. It is a steakhouse with a nostalgic and cozy interior. They serve carefully selected Tajima beef steak. The steak was deliciously cooked to perfection. #Tajima Beef Club Rokama Charcoal Steak Ichinomiya #Ichinomiya #Steak #steak #ginza #Ginza #Ginza Gourmet #meat lovers #want to connect with meat lovers

This is a charcoal-grilled steak specialty restaurant located in Higashi-Ginza. Chef Kazuaki Ichinomiya, who previously worked at 'Trois Fleurs' and 'IDEA', and as head chef at 'Westa', opened this restaurant. The small restaurant on the 8th floor of a building has limited seating. I tried the Chateaubriand course for 33,000 yen. The dishes I had included: junsa from Akita with ponzu and ginger, assorted appetizers with red shrimp, nodoguro, Iranian Beluga caviar on whole wheat pancakes with sour cream, uni cream pasta with fresh uni from Sanriku, consomme soup, tan with half-cooked egg and sansho pepper, Kobe beef hamburger, salad, Chateaubriand steak, melon and milk ice cream, canele, and basil herbal tea. The steak was cooked perfectly, bringing out the full potential of the meat. The service was excellent, and the atmosphere was elegant yet relaxed, making the dining experience enjoyable. The restaurant also offers great value for money, so I highly recommend it for those looking to enjoy charcoal-grilled steak.

We visited a luxurious steakhouse to celebrate our anniversary and enjoyed the finest Tajima beef steak. Despite many upscale restaurants being kid-unfriendly, this one warmly welcomed our family. The children's plate was so extravagant that they refused to eat anything else. The hamburger was not minced but rather roughly chopped, a unique experience for most adults. The meat was undeniably delicious and the atmosphere was lovely. We will definitely visit again. It was very delicious! Thank you for the meal.

In June 2021, for dinner, I went to a restaurant in Ginza called "Tajima Beef Club Rokama Charcoal Grilled Steak Ichinomiya." The restaurant is located on the 8th floor of a building near the Ginza Metro Station. The chef, Mr. Ichinomiya, specializes in grilling Kobe beef over charcoal. The menu includes Kobe beef, Mita beef, and Iwate Wagyu. The chef, originally from Kobe, has worked at renowned restaurants like Trois Fleurs, Kobe Beef Rokama Charcoal Grilled Steak IDEA Ginza, and Westa before opening his own restaurant in Ginza. I was invited to dine at this restaurant with three other people. We started with a demonstration of the high-quality ingredients, including Mita beef, caviar, fresh sea urchin, and Akaza shrimp. Then we enjoyed a course menu that included dishes like Akita seaweed with kelp dashi, flat clams with wasabi, sea urchin, caviar, and sour cream on whole wheat pancakes, and handmade pasta with Akaza shrimp and tomato cream sauce. The meal also featured dishes like seared sirloin with egg yolk sauce, beef consomme soup with duck foie gras flan, and a Kobe beef mince cutlet burger. The highlight of the meal was the tasting of four different cuts of beef - Chateaubriand, lamp, sirloin, and Iwate Wagyu. Each dish was expertly prepared and delicious, showcasing the chef's skills and the quality of the ingredients. The meal was a delightful experience, and I highly recommend this restaurant for anyone looking to enjoy high-quality grilled beef in Ginza.

Tonight, we went to this restaurant. Thanks to my reviewer friend for inviting me, it was a group of four tonight. Thank you, my reviewer friend. The restaurant is located about a 1-minute walk from Higashi-Ginza Station. The owner chef of this restaurant is Hiroki Ichinomiya. Mr. Ichinomiya, originally from Kobe, has worked at various restaurants in Ginza, such as "Trois Frais," "Kobe Beef Roasted Steak IDEA Ginza," and "Wester," before opening "Tajimagyu Club Roasted Steak Ichinomiya" in March 2019. This restaurant offers a comparison of Tajimagyu lineage, Mita beef, and Iwate Tanagokushi beef. The course menu for May includes: - Iwate Tanagokushi beef, Kobe beef lamp, Kobe beef Ichibo for 22,000 yen - Fillet red meat, sirloin for 30,800 yen - Chateaubriand for 35,200 yen. Upon Mr. Ichinomiya's recommendation, we ordered the Tanagokushi beef, lamp, sirloin, and Chateaubriand for comparison. Today's meat is Mita beef female, weighing 390 kg. For drinks, we ordered sparkling water. First, we had a junmai sake, which was refreshing with Akita-produced kombu dashi and vinegar. Next, we had Aichi-produced flat clams, Gotemba wasabi, Nemuro Bafun sea urchin, Alandeukas Select Beluga caviar, whole grain pancake, and sour cream. The caviar was delicious, especially when paired with pancake and sour cream. We also had Pan Boulud butter, Akaza shrimp with Kanagawa tomato cream sauce pasta made with Semolina flour 100%. The pasta was very much to our liking. We also enjoyed sirloin with seared egg yolk sauce and Sichuan pepper koshibura. A beef consommé soup with duck foie gras flan followed. Then, we had a Kobe beef minced cutlet burger with salad. The mini cutlet burger was served with Parmigiano Reggiano cheese, tomato sauce, and was delicious. For the main course, we had Chateaubriand, lamp meat, and sirloin for comparison, with the option to add raw black pepper and horseradish. Chateaubriand was incredibly tender, sirloin melted in the mouth, lamp meat had a nice texture and flavor, and Tanagokushi beef had a good chew and great taste. Personally, I preferred lamp meat and Tanagokushi beef. We also ordered additional bread. For dessert, we had galette, Aichi figs, and Hokkaido pasteurized milk ice cream. The ice cream was rich and delicious. We also had red tea. Overall, the experience was fantastic, and each meat had its unique qualities. I would love to visit again. Thank you for the wonderful meal.

Chef Kazunomiya has an impressive background, having worked at Ginza Trois Fleurs, Ginza IDEA, and as a head chef at Nihonbashi Westa. I had the opportunity to visit Trois Fleurs, which is one of the few restaurants I have repeated. It was a long-awaited visit to this place. They specialize in grilling Tajima beef over charcoal and in a kiln. On this day, I ordered the sirloin and lean beef full course for 3,080 yen, to compare the Ichibo and sirloin cuts from Sanda beef. The steak was perfectly grilled, crispy on the outside and juicy on the inside. The marbling on the sirloin was just right, giving it a tender and succulent texture. The Ichibo had a great bounce and chewiness. The skill in grilling the meat was evident. Apart from the steak, the other dishes were also impressive. The pasta was hand-rolled with 100% semolina flour, served with Kanagawa red shrimp in a tomato cream sauce. The sweetness of the shrimp stood out, complemented by the rich sauce. The bread, reheated from Olimine Bakers, was fluffy and warm, perfect with Bordier butter. It was so delicious that we all asked for seconds. Every element, even the side dishes, played a significant role in the meal. I left highly satisfied and eager to visit again. Next time, I hope to try the Chateaubriand. This experience motivated me to strive harder every day.

YouTube [Niku Baka no Wagyu Daigaku] Introducing steak cooked in a hearth kiln in a video. https://www.youtube.com/watch?v=8oq38z1eZmE The epitome of high-end steak, the "hearth kiln." In the past, when you mentioned hearth kiln steak, it was all about the "ara kawa," but nowadays there are quite a few hearth kiln steak restaurants in Tokyo alone. Of course, the quality of the meat varies. The skill in using the hearth kiln for cooking also varies, to be honest. In the midst of all this, one place that I can absolutely recommend is "Ichinomiya." When you pursue the ultimate steak, you end up with [Tajima beef x hearth kiln]. The Tajima beef sourced in Ichinomiya is rich in flavor with a perfect balance of lean meat and not overly assertive fat. The owner regularly visits Hyogo Prefecture, the production area of Tajima beef and his hometown, to always pursue the best quality beef. Furthermore, having honed his skills at several hearth kiln steak restaurants and understanding the characteristics of various hearths, the owner's cooking is perfect. He grills the surface to a crispy level, like a single sheet of paper, and finishes the interior to a smooth rosé color. If you visit Ichinomiya, you should definitely try the fillet, but I recommend trying the ribeye as well. The best quality of beef is most evident in the ribeye. In other words, by trying the ribeye, you will understand the greatness of Ichinomiya. I hope even those who are not fans of marbled meat will try it. The authenticity is there.

A steak restaurant near the Kabuki-za theater in Ginza. Unlike the typical image of steakhouses where steaks are sizzled on a hot plate, this restaurant cooks their steaks in a hearth oven. The meat, skewered on metal rods, is cooked over charcoal fire in the hearth. The oven door is closed, creating high temperatures inside, evenly heating the meat on all sides. This results in a steak that is crispy on the outside, moist on the inside, with the fat melting away and enhancing the flavor of the meat. The cooking method is perfect, with a thin crispy outer layer and a gradual transition to rare inside. Each bite offers a different taste, as the flavor changes depending on where you chew. The quality of the meat itself is outstanding, with the Kobe beef on this day being particularly delicious. The main course, the "April Full Course Menu (Fillet Red Meat)" was priced at 30,800 yen and included various dishes before reaching the main meat course. The pancake topped with sea urchin, caviar, firefly squid, cherry salmon, and asparagus was exceptionally tasty. The handmade pasta was also excellent, with a perfectly balanced texture and a delicious red shrimp-based cream sauce. The overall dining experience was satisfying, with even the bread being delicious.

It's been a while since I visited Ichinomiya. On this day, I enjoyed the sirloin and ribeye steak made from Sanda beef. As expected, the steak at Ichinomiya is superbly cooked, with the sirloin having a strong meaty flavor while trimming off excess fat, allowing you to enjoy the richness of the meat and fat while still being able to eat it smoothly. The steak has a crispy exterior and a moist interior, with no unnecessary drippings due to the residual heat, resulting in a melt-in-your-mouth texture. The course included a platter of dishes such as Ryokkento tomato caviar and salmon, pasta with Akaza shrimp, Kobe beef ham and tongue with Sansho pepper risotto, salad, sirloin and ribeye steak, non-pasteurized milk ice cream, and coffee. On a side note, the bread here is delicious, so be careful not to eat too much. The ice cream dessert is also delicious with a refreshing sweetness that makes it so tasty you can eat as many as you want. It was delicious, thank you for the meal! ( *´艸｀)