While I had been curious about it for a while, with new restaurant information constantly being updated and stored in the depths of my memory, there are surely places that everyone has forgotten about. From reevaluating such a place, this time I made a reservation and visited "Nakase Ni Koishikawa Store" in Myogadani. I've only been to Myogadani Station a few times, so I relied on Google Maps to find the restaurant, and I arrived smoothly. Upon entering the restaurant, I saw a display of many meats in the refrigerated case. I asked if it was okay to take photos, and they allowed me to do so. I heard that they age some of the meats for about 2 months! You can tell at a glance because the surface of the meat has slightly changed color to brown. As I entered the room beyond the refrigerated case, there were table seats, and some customers were already enjoying their meals. Since I had only made a reservation for a seat, I ordered the ◉ Lunch Course 7,700 yen (tax included). First, I enjoyed some San Pellegrino to start off. ☆ Amuse ★ Aged Beef Shank Rillettes - I picked it up with my hands and took a bite. It was moist and had the umami of aged meat without any unpleasant smell. ☆ Charcuterie Assortment (all aged meats) ★ Roast Beef ★ Red Ham ★ Jambon Blanc (ham made from pork leg) ★ Pate de Campagne When asked by a female staff member, "Which one did you like?" I initially said, "I like the Jambon Blanc♪," then quickly corrected myself, "I actually enjoyed the smoky flavor and slightly acidic taste of the Red Ham." It was too hasty to praise the pork in a restaurant that focuses on aged beef (⌒-⌒; ) They were all delicious though♪ ★ The Roast Beef had a deliciously melty fat. ★ The Red Ham had a smoky flavor and a slightly acidic taste typical of aged meats, with a firm texture. ★ The Jambon Blanc, as a pork lover, this was my favorite♪ ★ The Pate de Campagne, with mustard, was meaty and delicious without any unpleasant smell. ☆ Side dish ★ Beef Hamburger - A 100% beef hamburger made from coarse-ground meat, when you cut into it, the fat oozes out! When you bite into it, the meat juice bursts out, followed by the umami of aged meat. It's even more delicious with the yuzu pepper provided! The coarse-ground meat is meaty and the chewy texture is enjoyable♪ The roasted zucchini was refreshingly juicy! ☆ Main dish: Grilled Aged Beef ★ Kobe Beef Triangle Belly 150g If there are two people, you can each try 150g of lean and marbled meat, but since I was dining alone, I was asked to choose one, and I decided to go with the marbled meat. The marbling varies depending on the day, but on this day, I had the Triangle Belly, and before grilling, I was shown the meat, which was marbled with juicy fat! Although it was 150g, it was quite substantial! The recommended doneness was medium-rare. The grilled meat appeared, slightly shrunken from before cooking, but still plentiful, perhaps even more than 150g. A Laguiole knife effortlessly cut through the meat, revealing a beautifully medium-rare interior, with meat juice oozing out from the cut. The texture was delightfully tender and satisfying to bite into! The meat from a restaurant that had previously received a bronze on Tabelog was truly wonderful! When you chew, the delicious umami-rich meat juice overflows. From the marbling I saw before grilling, I imagined it would be juicy, and it truly was! This marbled meat was incredibly delicious♪ The deep umami of aged meat was irresistible! Adding plenty of wasabi, the spiciness was balanced by the meat's richness. I tried it with seaweed salt and soy sauce, but the initial impact of eating it plain left a vivid impression on me! The rice was cooked to my liking, slightly firm, using Koshihikari rice from Tango, Kyoto. While the aroma was not strong, it had a good stickiness and a pleasant sweetness. I couldn't resist getting seconds.

This restaurant visit was quite a long time coming. It's one of the pioneer shops that gained popularity during the aged meat boom, and the food is still delicious. I was impressed by the preparation of aged meat. I found many other dishes likable, and since it's easy to make reservations, I realized it's convenient for when you suddenly crave steak. Additionally, until August 22, 2023, the "Limited-time Special Course on Mondays and Tuesdays" is priced at 9,091 yen (35% off) instead of the usual 14,000 yen, making it a super deal. The dishes I had included chilled corn soup, a charcuterie platter, chilled aged beef belly shabu-shabu, simmered aged Kobe beef shank with summer vegetables, aged meat steak, aged Kobe beef minced meat bowl, blancmange, Shine Muscat, and iced coffee. The chilled corn soup seemed to be made without heavy cream or with a minimal amount, using milk elegantly. The crispy prosciutto was a nice touch. The charcuterie platter consisted of aged Kobe beef roast beef, prosciutto, terrine, and Chambon blanc from right to left. The roast beef was lean with a spread of acidity and umami, with fat gently oozing out and a good aroma. The prosciutto was also delicious, leaving a lingering aroma of beef. The meaty and delicious terrine, and the moist Chambon blanc, all had high satisfaction levels. The chilled aged beef belly shabu-shabu was made with Yamagata dashi. The refreshing Yamagata dashi added to the umami and sweet fat flavors. The dashi included eggplant, okra, cucumber, and myoga. The chilled shabu-shabu was delicious with each bite. The simmered aged Kobe beef shank with summer vegetables was fragrant with plenty of gelatin. The meat texture was not too tender but lightly chewy and easily melted in the mouth. The aged meat steak was Kobe beef, and it was shown in its raw state as rump, sirloin, and chuck from right to left. It was said to be cooked for 40 minutes. The cooked steak was shown as rump, sirloin, and chuck from top to bottom. The side dish was a 2-year-old ice-aged Hokkaido Maqueen potato. The rump was very fragrant and nutty! The aftertaste was milky. The fat gradually assisted in enhancing the flavor. The sirloin had a lightly roasted nutty flavor. Compared to the rump, the fat was more pronounced. The flavor and acidity intensified, making it tasty and refreshing. The chuck had even more pronounced fat and firmer fibers. The aroma was tough. The scent of acorns was impressive. The seasoning for the side dish was interesting, appearing to be a mix of wasabi, horseradish, vinegar, fennel, sugar, and other ingredients, creating a unique flavor. The aged Kobe beef minced meat bowl had a delightful edamame aroma! The blancmange and Shine Muscat paired well with the rich blancmange and acidic white wine jelly.

I visited after a few years. I ordered the lunch course for ¥7,700. The appetizer, charcuterie, hamburger, 2 kinds of steak, and dessert were all delicious. I asked for the steak to be cooked medium rare. It was juicy, flavorful, and had a wonderful aroma. It's a great deal for ¥7,700. The aging was also excellent.

I had some business near Myogadani, so I visited this restaurant for lunch. I had heard of it before, but this was my first time trying it out! The hamburger lunch was delicious. There were many people drinking from noon. I would definitely like to visit again if I have the chance!

I made a net reservation on Tabelog the day before. I visited for lunch at 11:30 on a weekday. When I opened the door at the back of the butcher shop, a stylish steak restaurant that felt like a hidden gem appeared. The interior has an elegant and calm atmosphere. Although the "Roast Beef Bowl (1,980 yen)" and "Kobe Beef Hamburger (2,970 yen)" caught my eye, I decided to go for the steak to fully enjoy the flavor of aged meat. I chose the "Aged Kobe Beef Chef's Steak (3,960 yen)" which is a weekday lunch limited item, a 150g steak of aged Kobe beef. They also provide a calf registration certificate. The cut of meat is chef's choice. Today's cut was from a female cow's "Brisket", a part of the chuck flap, the lower part of the triangle roast (lean meat). The recommended doneness was medium-rare. The steak had a chewy and elastic texture, with a rich umami and sweetness that left a lasting impression. Whether it's the potential of Kobe beef or the result of aging, I think it's quite rare to encounter such a delicious steak. Honestly, the price is quite high, but considering it's female Kobe beef that Japan prides itself on, it actually felt reasonable. I was initially worried that 150g might not be enough, but this amount was satisfying. The freshly cooked rice was shiny and delicious, making it a very fulfilling lunch experience.

I had a beef bowl. It was delicious, but the meat per slice could be a bit smaller for easier eating. The seasoning was light and gentle for a beef bowl. It's the opposite of a hearty stamina bowl at a set meal restaurant, very refined. I'd like to try a different menu next time.

I finally visited this place I've always wanted to go to - it was my first time trying veal here ❤️ I'll keep this as a memorable experience - we toasted with champagne, white wine, red wine... it was a great match! The steak and hamburger were both delicious meats - it felt like it had been a while since I last had meat! ☆

I made a reservation for 12:00 on a holiday and visited the restaurant. I ordered the roast beef bowl, but it seemed like many people were ordering the course menu. However, the roast beef bowl was the most delicious one I've ever had in my life. The roast beef was plentiful, and the thinness and sauce were perfect. I would love to visit again.

I visited the restaurant on a Saturday afternoon after making a reservation. It seemed like there were two other groups who had also reserved for the opening time. Since they didn't have the beef bowl available, I ordered the hamburger instead. The meat was lean and not the type where the fat overflows, but rather had a strong meaty texture. I could taste the umami within the simple meatiness, and it was delicious. I would like to try the steak next time, but since the lunch course is a bit pricey, I thought about trying the chef's choice steak on a weekday.

The aged meat was delicious! For lunch, two of us had the chef's choice steak and roast beef, and both were very tasty. The roast beef was moist and delicious, but the steak, with bacon-like meat, was the winner! Eating it with vegetables felt luxurious and made me feel happy!

Visited for a birthday celebration. It's a meat restaurant. We started with a 14,000 yen course. We had champagne, which we never usually drink, and received explanations about the meat. I can't remember the part of the meat we were about to eat. We were shown a manual about the cow, and even told the cow's name. It was Takako... Ueda Masaki? Soups, appetizers, mains were served. It was clear to us that it didn't suit our taste. I believe everyone has their own preferences when it comes to food. However, I felt it didn't quite match the price level. Expensive doesn't always mean delicious, that's what this restaurant taught us.

I went with a friend. I was intrigued by the restaurant with a perfect score, so we opted for the limited-time course menu. What surprised me was the detailed explanation of the meat. It was interesting to have the lineage of the cow we were eating explained with documentation. The restaurant itself was located at the back of a butcher shop, and it didn't have the appearance of a typical restaurant, which was quite memorable. The food was delicious, but I felt that the taste was slightly inferior compared to other meat shops in the same price range. Also, the drinks were quite expensive, with the course costing 10,000 yen and three drinks adding up to 15,000 yen per person.

I've been wanting to visit the steakhouse "Nakasei Koishikawa" in Myogadani for about 7-8 years. Finally had the opportunity to go for lunch. Ordered a lunch course to try a variety of dishes. Started with a beer and an amuse-bouche of "Beef Shin Rillettes." The smooth texture and lack of gaminess raised expectations. Next, a charcuterie platter with roast beef, two types of ham, and pate. The meats were delicious, especially the roast beef and pork ham. The pate with plenty of mustard was recommended. The California white wine paired well, cleansing the palate between bites. A dish of hamburger steak and bell peppers was served as a single dish but was substantial and flavorful. The hamburger was juicy and slightly seductive. The yuzu pepper on the side was tasty. For the main course, I chose the marbled beef cooked medium rare. The steak was flavorful with a mature aroma. Seasoned with salt, soy sauce, and wasabi, each bite was a delight. The firm rice and miso soup were also delicious. I had seconds of rice. The Australian Cabernet Sauvignon I chose was not the best match; a French Pinot Noir might have been better. The dessert and coffee at the end were also delicious. Overall, the focus was on the quality of the meat, which was exceptional whether processed, aged, or cooked. The atmosphere of the restaurant, the hospitality of the staff, and the satisfaction of a full stomach made for a great experience. Will definitely come back for dinner next time.

Today, I visited here which I had been curious about for a while! It's a pioneer of aged meat and a famous steak restaurant, Nakasei-san. While dinner might be a bit pricey, I decided to visit for lunch where they offer a weekday limited special Kobe beef steak menu. I immediately placed my order, and today's cuts were Marukawa and Hanesita. I even received a certificate for the meat I was about to enjoy, which is managed similar to a human's family register, perhaps that's the essence of Kobe beef. First came a simple salad with salt and olive oil, and diced roast beef, which was delicious. The steak arrived in about 30 minutes, and it was already visually stunning. Marukawa was a well-marbled lean cut bursting with meaty flavor, while Hanesita was tender enough to be eaten without teeth, disappearing from the plate before I knew it. The service from the staff was excellent, making me want to come back again. Thank you for the feast! #Tokyo #Bunkyo Ward #Koishikawa #Steak #Nakasei #FoodPorn #Foodstagram #Tabelog #TabelogTop100 #Marukawa #Hanesita

Visited on a rainy weekday with a reservation. About 5 groups were present at the same time. Pieces of meat were displayed in a showcase, resembling a butcher shop. Upon opening the silver folding door, we entered the dining area. Ordered the Chef's Steak Set (weekday limited edition) for 3,960 yen, along with oolong tea for 660 yen. Today's beef was Tajima beef, and they showed us the individual lineage chart. Couldn't really understand it, maybe like a dog's pedigree. After all, Tajima beef must be purebred. The steak looked perfect. It came with rice, miso soup, pickles, and condiments. Wasabi, pink rock salt, Kyushu soy sauce. The meat was sweet and had a milky aroma. Tasted even better with rice. It's strange how rice and meat go so well together. Should have specified the cooking preference, as it was served well-done and felt a bit dry. Noticed other diners either knew or unknowingly specified their preferred doneness. Was hoping for a juicier piece of meat. Might depend on the cut. (Can't specify the cut, it's Chef's choice) But you gotta have meat once in a while. Will continue exploring for delicious meat! *The staff were very kind. Their pleasant service alone makes me want to come back.

First of all, let me make it clear that the true essence of Chuzei, a restaurant specializing in aged meat, lies in the grilled chunks of beef. Whether you're having lunch with hamburg steak or grilled meat bowl, it's hard to give a comprehensive evaluation, to be honest. I knew this going in, so it's inevitable that my level of satisfaction might be lower – that's just how it is. The scale is different for those who have tried the dinner course, so keep that in mind. Chuzei has always been a favorite of mine; I used to visit regularly when they first opened their butcher shop in Denenchofu after coming from Kyoto. I was hooked on their aged meat, cut into thick slices for carpaccio and sashimi, with its rich sweetness and aroma. Back when raw meat consumption was legally allowed, I indulged in various cuts as sashimi, with my favorite being the heavily marbled Uchimomo. Chuzei deepened my knowledge of aging and different meat cuts. The owner started supplying meat to various restaurants and even opened his own shop. But then, things changed – before I knew it, both the Denenchofu and Coredo locations had closed. The original second-generation owner, Mr. Kato, parted ways with Chuzei in Kyoto, which now goes by the name Chuzei Kyoto. It's now operated by a supermarket, and I can't help but feel concerned about what happened. I suppose the impact of the pandemic was significant. So, after a long time, I decided to visit Chuzei for lunch. I ordered the grilled meat bowl and the hamburger steak. Ah, yes, I realized I made the wrong choice. The enchanting taste of aged meat is something you won't find in grilled meat or hamburgers. Being lean, the hamburger was quite firm, with no juicy goodness oozing out. And with no sauce, it was just too plain. The satisfaction and excitement levels were quite low for the hamburger alone. In the absence of raw meat, to truly enjoy Chuzei now, it's best to have various cuts grilled as chunks and compare the different flavors of each cut along with the depth added by aging. I'll have to try that next time...

When visiting a traditional Japanese sweets shop in Myogadani, I was also looking for a lunch spot nearby and decided to try this place that had caught my eye before ♡ ◆Access◆ About a 7-minute walk from Myogadani Station ◆Operating hours and atmosphere inside the restaurant◆ On weekends at 1:30 pm, with about 3 available tables. ◆Recommended occasions to visit◆ Suitable for first dates♡ with friends, family, or for business entertainment. ◆Order◆ Kobe beef hamburger for 2970 yen with white rice, miso soup, and pickles ◆Impressions◆ It was my first visit, and when I opened the door, it felt like I was in a butcher shop! I even asked, "Is the restaurant next door?" But they kindly guided me here, through a door that felt like entering a backyard! It was an unexpected and exciting experience ♡ The interior had a stylish café-like atmosphere. I ordered the Kobe beef hamburger ♡ without specifying the doneness. Among many rare hamburgers, this one was cooked thoroughly inside ♬.*ﾟ It truly felt like a hamburger from a butcher shop! The coarsely ground meat was excellent (*´˘`*) The salad on the plate was generous and satisfying! When I ordered the San Pellegrino, they even chilled it in a cooler for me ♬.*ﾟ It was a cozy and relaxing place where I could feel at ease and enjoy myself ♡ #Hamburger #MarunouchiLineGourmet #Myogadani #Meat #LoveMeat #Lunch

Located right next to the cherry blossom-lined street in Myogadani, I finally had the chance to visit Nakasei-san's restaurant that I've been curious about for a long time! The exterior of the restaurant is like a trendy butcher shop! It's a complete hidden gem, with a door that looks like a staff entrance - you wouldn't know unless you were told. Perfect for a surprise date! They are pioneers in aged meat for over 10 years! You can enjoy various cuts of aged meat from a whole Japanese Black beef that has been aged in-house for a long time. It was so exciting and fun to choose the steak cuts while getting explanations from the meat consultant in front of the showcase! The reservation course is recommended, but a la carte is also available. Suitable for various occasions like date nights, girls' gatherings, and business dinners. Highly recommended and definitely a place I want to visit again!

Located about a 7-8 minute walk from Myogadani Station, this restaurant specializing in aged beef is situated along the Sakuranamiki of Harima-zaka. It also features a butcher shop where you can purchase meat by weight, and the classic charm of having the meat in the showcase cooked for you is surprisingly refreshing. Last time, I had the course menu, and this time, for my second visit, I opted for a la carte. They offer Kobe beef with pedigree, and I chose the aged ribeye, which was from a cow named "Yamafuku-chan" on that day. Thank you. Despite the limited number of dishes on the a la carte menu, I ended up feeling more full than I expected in the calm atmosphere. The steak was delicious, and the roast beef (thigh) was especially tasty. I heard that the same meat is used for a roast beef bowl during lunchtime, which is definitely a great deal! If you want to enjoy delicious meat in a relaxed atmosphere, this is definitely the right place to go. Highly recommended!

A dining place hidden behind a butcher shop! When you enter the shop, it might be slightly unsettling, but don't worry, the restaurant is in the back! I ordered the roast beef bowl, and it was served quite quickly after a few minutes of waiting while eating the salad! The size and amount of the meat were amazing! And of course, it was delicious! There was a surprise of a half-cooked egg inside, and I enjoyed eating until the end without getting tired of it. I felt hesitant to use a table for four by myself, so next time, I want to go with a friend!

The appearance of the restaurant and the entrance being a meat market made me briefly wonder if I was in the right place. The customer service gave off a high-end impression and was very polite. This is a place where you'd want to take your time and enjoy, rather than just quickly stopping by. However, on this day, it was a lunch in between work, so I aimed for a quick and satisfying dish, and ordered the grilled meat bowl. When it arrived, I thought, "Is it supposed to be this charred?!" But when I tried it, the tender and melty flavor made me think this is definitely a grilled meat bowl from a meat shop. It probably had various cuts of meat. In addition to that, there were kimchi and pickles served on a long, narrow plate, just like you'd get at a barbecue. This was also excellent as a side dish for the meat. Finally, they brought out hot tea, but I was surprised at how hot the cup was when they handed it to me! I couldn't hold it at first... I'd like to come back next time and try a leisurely course meal.

I used the lunch course. Of course, it was delicious. I love lean meat, so I finished it all. The exterior of the restaurant is stylish, and the interior is not too formal. I visited on a regular day, so next time I'd like to come for dinner on a special occasion like an anniversary.