I went to a restaurant in Kabukicho, Shinjuku with a woman for dinner. The table was decorated with a navy blue cloth, making it look stylish. It was a full house that day, but I was overwhelmed by the exquisite dishes prepared by Chef Yamamoto. We enjoyed a leisurely course meal for 2 and a half hours, which was really great. This restaurant is highly recommended for when you want to have a luxurious course meal in Kabukicho or for a special dining experience with someone important. The dishes we ordered were as follows: - Kabuku Recommended Course (14800 yen) - A5 Wagyu Beef Tongue Confit with Autumn Truffle, Parmesan Cheese, and Miso Ponzu Sauce - Bonito Tataki with Micro Red Shiso and Aromatic Vegetables, Yuzu Pepper Miso Sauce - Peruvian Caviar and Beef Tenderloin Mini Donburi with Kabuku's Special Egg Yolk Chili Oil Sauce - Wagyu Beef Fillet One-Bite Cutlet with Katsuobushi, Mustard Sauce, and Sudachi - Sirloin and White Matsutake Sukiyaki - Crispy Ishikawa Yam Steamed Bun with Fresh Sea Urchin and Turnip Miso Sauce - Blackthroat Seaperch Grilled with Yuzu Miso - Wagyu Beef Chateaubriand Charcoal Grilled for 1 Hour - Ribeye Charcoal Grilled and Ikura with Turnip Hot Pot Rice - Miso Soup - Chestnut Mont Blanc - Asahi Draft Beer 780 yen each x 6 Thank you for reading until the end. If you find this review helpful, please save the restaurant and give it a like. Feel free to leave a comment, and I will reply. I am not a gourmet, so my reviews may not be professional, but I hope they can be somewhat helpful. I also update on Instagram at HIDE GOURMAND [@hide06_21].

The cost performance was good and the food was delicious! I was worried because it's in Shinjuku, but the atmosphere inside the restaurant is nice and I think it's a place where friends, couples, and families can enjoy. The staff's customer service was also very good, and it's a restaurant that can be used for business entertainment as well.

I used it for a client dinner. I wasn't very hungry for a course meal, but the premium sea urchin pasta looked delicious. I ordered the pork and special sirloin shabu-shabu with sea urchin pasta separately. First, I had a glass of draft beer. It was delicious! Even though I don't drink much, the first sip was so refreshing. I saw the eel and minced meat rice dish from the course next to me and it looked delicious. The premium sea urchin pasta arrived. It was covered in sea urchin sauce. And then the main dish, shabu-shabu. It came with a unique miso ponzu sauce instead of the usual ponzu or sesame sauce. It was unexpectedly delicious. The pork and sirloin were lightly cooked and tasted great. The vegetables in the broth were also delicious. It was a happy meal. Thank you for the feast.

The dishes are all delicious, creative meat dishes. The course was not expensive, but very satisfying. It's like a variety of small amounts of dishes. The flow of the course is good. The dishes are presented in beautiful containers that make the ingredients look even more delicious. The staff are friendly and attentive, always checking on drinks at the right timing. It's a great value for money and a highly satisfying restaurant. Definitely a place to visit again!

I went on a Wednesday around 1 o'clock with no wait and a reservation for 2 people. The restaurant allows smoking outside. We had the premium course which included summer drinks, but I'm not sure about the total cost. I had been curious about Kabuku for a while. When we entered, the atmosphere was great with perfect lighting. We were seated in a private room and the food started arriving. Every dish looked delicious and I learned to appreciate food through its appearance. The grilled female beef fillet in particular melted in my mouth! Every dish was so delicious that I felt satisfied even though I usually eat a lot. Thank you for the wonderful meal. The staff were also very nice.

I ordered the premium course! It included a truffle-topped wagyu beef shabu-shabu with sirloin appetizer, kujyo green onion-wrapped seared zabuton with eggplant, bartrick stuffed with frill lettuce and pumpkin caesar salad, luxurious beef stew made with female fillet of Sendai beef, confit of golden eye snapper, charcoal-grilled female fillet of Sendai beef (cooked for 1 hour and rested repeatedly for a superb taste), sautéed eel with minced beef and sansho pepper, clay pot rice, miso soup with 4 types of red dashi, and dessert (melon). I am impressed by the deliciousness every time.

I was taken to this restaurant in Shinjuku to have some meat! Located right in the middle of Kabukicho's City Hall Street, the interior of the restaurant was very clean and lovely, completely different from the outside. We ordered the shabu-shabu course, which was delicious from the appetizers to the udon noodles and dessert. The portion was just right for us, as we are light eaters. I've been feeling a bit of summer fatigue and haven't been getting enough nutrients lately, so the vegetables, mushrooms, and meat that can be eaten after removing the oil in shabu-shabu were perfect for the summer.

This restaurant is known for offering high-quality ingredients and is located on the second floor of a small hotel in a narrow alley in Shinjuku Kabukicho. Reservations can be made by calling ahead. First of all, I would like to mention the service. The staff was very friendly and recommended some dishes for us. The recommended dishes were all wonderful, especially the taste of the fresh ingredients. We were able to enjoy high-quality ingredients such as sea urchin, truffles, and Japanese beef to the fullest. However, the atmosphere inside the restaurant did not have much of a luxurious feel compared to the prices. The balance between price and environment may be a bit challenging. This restaurant is ideal for enjoying with friends, but may not be suitable for banquets or special occasions. Overall, the ingredients and service are excellent, but if you are looking for a luxurious atmosphere, it may be worth considering other places. It is a perfect place for a casual meal with friends.

I visited on a normal night. A la carte menu. Private rooms. I thought it was a yakiniku restaurant when I made a reservation, but it turned out to be a traditional Japanese restaurant, so there was no grill to cook on! Everything is prepared and served. They offer dishes like seared sushi, yukhoe (Korean beef tartare), steak, beef tongue stew, sea urchin pasta, spring rolls, and sea bream. You can also enjoy seafood. The yukhoe and spring rolls were particularly delicious. Located right in the heart of Kabukicho, it would be convenient to use for an after-party or night out.

From appetizers to main dishes, the creative meat dishes enjoyed in the calm atmosphere of the restaurant were all excellent. Although there are many items on the menu, each dish was carefully prepared with proper portion sizes and all were fantastic. The convenience of being open until 5 am is impressive, fitting for the lively town of Shinjuku Kabukicho. Thank you for the wonderful meal!

We used this restaurant for a company social gathering. The atmosphere of the restaurant was Western-style and the staff's welcome was pleasant. The performance of the dishes in relation to their price was excellent, and there was a considerable variety of dishes. One of the most impressive dishes we had was the smoked Spanish mackerel carpaccio. However, the seating time was limited to 2 hours, which made the meal feel a bit rushed considering the amount of food. It was understandable considering other customers, but we would have enjoyed it more if we could have spent a bit more leisurely. The service and food were satisfying from start to finish. We will definitely visit again.

The restaurant has private rooms, serves meat-centered dishes, has a good atmosphere, and offers good value for its location. However, the level of customer service is not high. It's not a place that will leave you impressed, so I wouldn't go there for a private meal, but I would consider using it again for business or entertaining purposes.

I wanted to have a meal with an important friend and was looking for a good restaurant in Shinjuku. I came across a really nice restaurant called "Niku Kabuku" that seemed to serve the perfect type of cuisine I was looking for. Although I was in the mood for yakiniku, I wasn't really feeling like having yakiniku. The restaurant seemed to offer a unique and exquisite selection of dishes that caught my attention, so I decided to dine there. It was located on the 2nd floor in the area near the host and love hotel district. Upon entering, we were seated at a table. While I wasn't specifically looking for a private room, the manager went out of their way to apologize for not being able to offer us a private room and even provided us with a complimentary drink. The hospitality was amazing! We ordered the "Kabuku Recommended Course" which included dishes such as truffle and new burdock chips topped with wagyu beef carpaccio, sashimi of Japanese horse mackerel with micro red shiso and aromatic vegetables, mini bowl with Peruvian caviar and uni, Mont Blanc-style potato salad with new potatoes, onions, and ginger, boiled beef tongue with daikon radish sautéed with fried leeks and Japanese chili, sukiyaki with sirloin and bamboo shoots served with raw egg yolk, grilled sea bream with cream sauce and fried taro root, charcoal-grilled mesquite beef chateaubriand, clay pot rice with wagyu zabuton, rapeseed blossoms, and lotus root, and dessert of soy milk and mascarpone cheese blancmange with strawberry sauce. Each dish was presented beautifully and tasted amazing. The hospitality and attention to detail at the restaurant made it a memorable dining experience. I would love to visit again!

Located in the deep town of Kabukicho, this glamorous and sophisticated restaurant stands out with its entrance connected by an escalator. We made a reservation and enjoyed a recommended course at the counter seats for two. The dishes were beautifully presented on unique high dishes, starting with a rich and flavorful beef carpaccio with truffle and new burdock chips. The sashimi of horse mackerel with yuzu pepper miso sauce was a perfect combination. The mini bowl with sea urchin and Peruvian caviar was not only delicious but also visually stunning. The potato salad with new potatoes, new onions, and new ginger in a Mont Blanc style was a delightful surprise. The boiled tongue and sautéed daikon dish was comforting after the rich flavors. The sukiyaki with sirloin and bamboo shoots was a highlight, with the meat melting in the mouth. The sweetfish with cream sauce and deep-fried taro was a unique and tasty dish. The 1-hour charcoal-grilled Chateaubriand was a work of art, with a beautiful gradient of doneness. The wagyu zabuton and rapeseed flower rice in a clay pot was a colorful and satisfying dish. The dessert of soy milk and mascarpone blancmange with strawberry sauce was a refreshing end to the meal. The drink menu was extensive, including non-alcoholic cocktails. The chef's explanations and conversation added to the enjoyable dining experience. Overall, a highly recommended restaurant in Kabukicho.

☆ Location Located right in the heart of Kabukicho, Shinjuku. It's about a 10-minute walk from Higashi-Shinjuku. While it's a bit far from Shinjuku Station, the lively streets you pass through make it feel not too distant. ☆ How to use I visited for dinner on a weekday. As it was the day before a holiday, the restaurant was almost full. There are private rooms and a bar counter at the back, creating a sophisticated and calm atmosphere. It's suitable for business entertainment as well. ☆ Atmosphere and service Although there are many young staff members, they provide detailed explanations of the dishes. The head chef who greeted us was very personable and left a good impression. ☆ Ordered items from the recommended course for ¥14,800 - Sendai Beef Uchimomo Carpaccio with Black Truffle and New Burdock, Parmesan, Onion Soy Sauce, and Japanese Mustard Sauce - Kyoto-grown Mackerel "Waradaki" with Micro Red Perilla and Aromatic Vegetables, Micro Red Perilla Sauce - Mini Bowl with Peru Rakkyo Caviar and Miyazaki Beef A5 Kai-no-mi, Special Egg Yolk Chili Oil Sauce - Mont Blanc-style Potato Salad with New Potatoes, New Ginger, and New Onions, Spring Roll Skin, Various Vegetable Dressing - Boiled Tan and Sauteed Daikon with Black Tongue, Green Onions, and Japanese Mustard - Kagoshima Beef and Bamboo Shoot Sukiyaki with Kagoshima Beef and Bamboo Shoots - Amadai Matsukasa-yaki with Cream Sauce of Butterbur Sprouts, Fried Taro - Sendai Beef A5 Female Beef Chateaubriand with Slowly Charred Awaji Island Wasabi - Japanese Beef Zabuton with Rape Blossoms, New Lotus Root, Clay Pot Rice with Katsuobushi and Wood Sorrel Scent, 4 Miso Red Miso Soup - Dessert: Soy Milk Mascarpone Blancmange with Strawberry Sauce - Drinks - Gargery 23 Black - Gargery 23 Wheat - Whole Lemon Sour - Homemade Lemon Sour with Spices The restaurant uses various ingredients from different regions, focusing on Japanese beef, and all the meats had a strong umami flavor. Particularly, the raw meat used in the carpaccio and mini bowl melted with a sweet taste on the tongue, complementing well with the sauces. The fish dishes were outstanding as well, with the mackerel having a great smoky aroma and fluffy texture, and the Amadai Matsukasa-yaki having a nice contrast between crispy scales and tender flesh. The bamboo shoots in the sukiyaki had a good crunch and bitterness, which I really enjoyed. The clay pot rice cooked with bonito broth had well-defined grains and was perfectly cooked, with a luxurious topping of Zabuton and salmon roe. Overall, the delicate and refined dishes at this meat kappo restaurant stood out among others in the same genre. The meal was a delightful experience, and I will definitely visit again! Thank you for the wonderful meal! ♫

I went to Niku Kabuku, a meat kappo restaurant in Kabukicho, Shinjuku. This is a place where you can enjoy creative meat kaiseki dishes featuring carefully selected Japanese black beef and seafood. The restaurant is located on the second floor of a business hotel along Shinjuku City Hall Street in the heart of Kabukicho. Inside the restaurant, you can forget about the hustle and bustle of Kabukicho as the atmosphere is chic and calm, with a wine cellar at the entrance catching your eye. There are private rooms and table seats, but on this day, we were seated at the counter. Sitting at the counter, you can enjoy the meat kappo while watching the chef's skillful hands at work. This time, I chose the most popular Kabuku recommended course for 14,800 yen. First, we toasted with champagne, Leon's Dalbu flute. It was fruity and elegant, with a good balance of weight. Next, we had the carpaccio of Japanese beef sirloin with truffle and new burdock chips. The soft Japanese beef sirloin, cooked at low temperature, was accented by the spicy wasabi, and the freshly shaved truffle added a delightful aroma. The mackerel tataki with aromatic vegetables and yuzu pepper miso sauce was served on an Hermes plate, which I love. The mackerel was firm, and the paprika and yuzu pepper white miso sauce complemented it well. The mini bowl with beluga caviar and sea urchin was a luxurious combination of caviar and meat, with the snap pea texture and the aroma of shiso leaves concentrated in the mini bowl. The caviar had a firm texture, and each pearl burst in the mouth. It was delightful. We then switched to white wine, with two types of glasses available. The Chablis Burgundy was crisp and easy to drink. My companion had the Specialcraft beer, Gajelie White, a domestically produced premium beer exclusive to restaurants, which was served in a glass specially made for this beer. The Mont Blanc-style potato salad with new potatoes, spring onions, and ginger was a new sensation, with mashed potatoes shaped like Mont Blanc and deep-fried spring rolls providing a crunchy texture and creamy potato flavor. The boiled tongue made with tongue meat and sautéed daikon was cooked for two hours, resulting in a tender and flavorful dish. The soup had a delicate saltiness that was elegant. The sukiyaki with sirloin and bamboo shoots, served with raw egg yolk and sansho pepper, featured Kagoshima black wagyu from Nozaki, cooked to perfection and tender, with a sweet fat. The new bamboo shoots were crunchy. We paired it with a Burgundy Pinot Noir, which was medium-bodied and not too heavy, complementing the meat well. The red snapper Matsukasa-yaki with butterbur sprout cream sauce and deep-fried taro was a dish that evoked the feeling of spring, with the bitter butterbur sprout sauce and the crispy red snapper scales matching well. The Chateaubriand, grilled over charcoal for one hour, was a luxurious dish that was tender and delicious, with a fine texture. Finally, we had the Zabuton with rapeseed blossoms and new lotus root in a clay pot with rice. The rice, from Nanatsuboshi in Hokkaido, was so delicious that we asked for an extra bowl to take home. The gentle flavor of bonito flakes, the salty taste of salmon roe that came later, and the meltingly tender meat combined perfectly. The miso soup, made by mixing rice and four types of miso, highlighted the unique characteristics of Shinshu miso, Yachi miso, and white miso. For dessert, we had a blancmange of soy milk and mascarpone cheese with strawberry sauce, which was light and healthy as it did not contain whipped cream. We finished with coffee. The staff was attentive and the service was impeccable, despite being in the heart of Kabukicho.

Niku Kabuku Shinjuku is a meat kappo restaurant located in Kabukicho. This time, I visited with the top course, the "Chef's Recommended Course". The meat kappo using Kagoshima's Zaki beef and Sendai beef is not only visually beautiful but also tastes amazing! The ingredients are of high quality, and the various sauces that enhance them are delicious. The staff is knowledgeable about Japanese sake, and when I asked for recommendations, they checked how far along the course I was and suggested something that would pair well with the upcoming dishes. The head chef is said to have a lot of experience, but he was very polite and the food tasted even better. And the fact that the total bill for the top course, including service charge and tax, was less than 20,000 yen is just unbelievable. Thank you. It was great to have my first meat kappo experience here! I definitely want to go back!

Nikuwari Kappo Niku Kabuku is located near the East Shinjuku Ward Office. I arrived about 20 minutes before the opening time and they let me in, which I appreciate. The chef's recommended course priced at 18,000 yen included: Sea urchin and wagyu beef thigh with grated yam on meat-simmered noodles, Grilled mackerel with micro red shiso and aromatic vegetables with yuzu pepper miso sauce, Caviar and kainomi (shellfish) mini bowl, Wagyu beef fillet cutlet coated with bonito flakes, Fugu shirako (blowfish sperm sac) tempura with turnip and shaved karasumi (dried mullet roe), Sukiyaki of sirloin and bamboo shoots, Grilled tilefish with butterbur sprout cream sauce, 1-hour charcoal grilled chateaubriand, Truffle and wagyu zabuton (shoulder cut) rice in a clay pot, and Soy milk and mascarpone cheese blancmange with strawberry sauce. The reviewer was pleasantly surprised by the quality and variety of the dishes, as well as the good value for money and efficient service. They expressed a desire to visit again when the seasons change.

There were private rooms and a calm atmosphere inside the restaurant. I thought they were focusing on making the dishes look good for photos, but the taste was excellent. I really liked how they combined the ingredients. The main dish with plenty of spring vegetables was enjoyable with a nice texture. I was told that they change the menu slightly with each season. It's a meat cuisine restaurant, so the meat was incredibly delicious, but the fish dishes also had a lot of attention to detail in the sauces, which was very satisfying. The meat was not too heavy and didn't leave a heavy feeling in the stomach, it was really delicious.

I used it for a friend's birthday and wedding celebration. This is my second visit. The last time was about 4 years ago, but the meat and fish were delicious, with many creative dishes with innovative cooking methods. They use vegetables in their dishes very well. This time, I reserved the course with the most recommended meat. The chef came out at the end to greet us. The restaurant is located in the hotel district of Shinjuku, and there are private rooms available, making it a calm and relaxing place to spend time, which is unexpected in Shinjuku. The meat, carefully grilled for an hour beforehand, was exquisite. I will definitely visit again.

The entire street is enveloped in a sense of chaos, but there are many dining establishments that can rival those in Ginza or Roppongi in terms of cuisine and service. One street down from the intersection at the end of the ward office street, at the second intersection on the left side of the hotel on the second floor, you'll find Nikukabuku, a meat kappo restaurant. Despite the lively atmosphere of Kabukicho, the restaurant is fully booked by 7 pm. As you enter the restaurant, Chef Yamamoto warmly greets you from the open kitchen facing the counter. The service staff takes your coat and graciously offers to take care of your belongings. Tonight, we opted for the recommended course priced at 14,800 yen, excluding drinks. The drink menu includes a selection of wines and sake, and we left the choice to the restaurant. We started with a toast of Special Reserve Brut Champagne Leonce D'albe from France, which perfectly complemented the celebratory mood of our night out in Kabukicho. The Black Tongue of Wagyu with Miso Ponzu Sauce was a delightful dish, showcasing the expertly prepared black tongue confit with a topping of black truffle and Parmigiano cheese. The next dish, Striped Jack Tataki with Yuzu Pepper and Egg Yolk Miso Sauce, offered a unique twist on sashimi with its flavorful miso sauce. The meal continued with a Japanese wine, Suntory From Farm Koshu 2020, paired with a Mini Bowl featuring Miyazaki beef sirloin and Perula caviar. This dish was presented in a mini caviar can, adding a touch of elegance to the dining experience. The Wagyu Fillet Cutlet with Katsuobushi and Spicy Sauce was a standout dish, combining the richness of the fillet with the umami of katsuobushi. The meal was accompanied by a Burgundy Pinot Noir 2020, which paired wonderfully with the savory dishes. Each dish was expertly prepared and presented, showcasing the chef's creativity and attention to detail.