In Nakameguro, you can enjoy delicious and reasonably priced charcoal-grilled steak at Vitis steak restaurant! While there are several charcoal-grilled steak restaurants in Ginza, most of them are quite expensive, starting at around 30,000-50,000 yen. However, at Vitis, you can enjoy authentic charcoal-grilled steak for about 20,000-30,000 yen, making it popular among those with discerning palates. The main dining area has around 10 seats and there is also a private room available. The atmosphere is great, making it a perfect spot for dates, anniversaries, or special occasions. The restaurant is run by Chef Sota Yuki, who honed his skills at "Shinbashi Tamuracho Sukawa" and its sister restaurant "Tsukiji STEAK Koriou" for 7 and a half years before opening Vitis in 2014. The restaurant is located about a 5-minute walk from Nakameguro Station, on the basement floor. The N25 tartare, tongue and sirloin steaks, and fillet cutlet sandwich are all delicious. The lamp, uchimomo, and more were really tasty. I will definitely be going back.【Order】<Chef's Choice Course> - Phantom smoked salmon - Black wagyu tartare with caviar - Firefly squid and shiitake mushroom baked in pie - Hollandaise sauce with firefly squid nuta - Hand-pulled beef salad - Thick-cut charcoal-grilled black wagyu tongue (50g) - Chef's selection of charcoal-grilled black wagyu steak, 3 cuts to compare: Right lamp, Middle uchimomo, Left sirloin, served with wasabi, mustard, red wine salt - Vitis special one loco curry - Orange declension - Coffee and petit fours

[Nearest Station] Naka-Meguro Station → About 5 minutes walk The access from the station is quite good, so you can easily find your way without getting lost. The store itself is located underground, and the first floor is a beauty salon, so you might momentarily think, "Is this a restaurant!?" When you enter the store, you will be surprised. If you come with the feeling of "Tonight is yakiniku!", that expectation will be quickly overturned. There is a table with a cloth on it, and the sophisticated color scheme creates a luxurious atmosphere. You might even feel like you have stepped into a high-end grand maison. [Today's Order] Vitis Course + Black Wagyu Tartare ¥20,900 (tax included) ◆ Phantom Smoked Salmon ◆ Black Wagyu Tartare with Caviar ◆ Swordfish Roulade with Romesco Sauce and Eggplant Tapenade ◆ Gazpacho with 15 Types of Green Vegetables in a Salad Style ◆ Thick-cut Black Wagyu Tongue Roasted in a Kiln (50g) ◆ Chef's Selection of Black Wagyu Roasted Steak with 2 Cuts ◆ Vitis Special One Rock Curry ◆ Mango and Apricot Summer Colored Dessert ◆ Coffee and Small Sweets + ◆ Wine Pairing (3 glasses) ¥5,500 (tax included) The biggest selling point of this restaurant is, of course, the "kiln-roasted" dishes. The meat is cooked in a kiln using Kishu Binchotan charcoal to slowly roast it using radiant heat. It's similar to baking pizza dough. Today's main meat dish is a comparison of two cuts of the highest-grade black Wagyu "Nozaki beef" from Kagoshima Prefecture. The presentation alone will get you really excited! The "Thick-cut Tongue Roasted in a Kiln" is incredibly luxurious with its thick cut. The aroma of charcoal is just right on the surface, and the flavor of the meat condensed by the kiln-roasting technique was superbly sublime. One word: exquisite. The Black Wagyu Tartare is a must-try if you come to Vitis. The fresh, slightly chunky tartare meat with luxurious caviar. The texture and saltiness are perfectly balanced. Also interesting was the "Gazpacho with Green Vegetables." Normally, gazpacho is made with tomatoes, but here it's green. The appearance is also beautifully done. The taste is simple, with a first attack of a fresh, green grassland-like scent piercing through the nose. Adding shrimp for a hint of saltiness creates the ultimate summer soup flavor. The wine pairing was also perfectly chosen, not overpowering the dishes but complementing them well. While I initially thought the portion might be a bit lacking from the number of dishes, I was very satisfied after finishing the meal. The flow of the course was smooth and well put together, and I had a blissful moment. Thank you for the meal! Phew~. ☆At the time of posting (3.72)

The meat was excellent. The ribeye steak was amazing. Today, we had ribeye and inside thigh. The meat was cooked using a hearth oven, taking time to cook it slowly. For starters, we had smoked salmon that was smoked for three hours in the hearth oven. We also had two types of potage - corn and beetroot, each served with an amuse-bouche. The corn soup had corn bavarois, while the beetroot soup had red wine and cassis sauce. The hand-pulled beef salad was delicious, made with slowly cooked beef and served with baby leaf, tomato, and egg salad. The steak was fantastic, seasoned with red wine salt and horseradish, served with asparagus, eggplant, and mashed potatoes. Lastly, we had a special beef curry made with high-quality beef tendons. It was delicious. For dessert, we had mango and apricot in a summer-themed dish. It was also delicious, with passion fruit, mango, and plum.

Everything was delicious. From the smoked salmon, to the swordfish fritters, green gazpacho, beef tongue, Nozaki beef rump, bite-sized curry, and dessert, everything was so tasty. We added the beef tongue in advance, and it was crispy and had a unique texture when cooked in the hearth. It was a wonderful lunch, and we are grateful. We would love to visit again in the future.

"Steak Dining Vitis / Nakameguro. You can enjoy exquisite oven-baked steak at this restaurant. I heard that the steak made from beef tongue is delicious! I was looking forward to it. Special dinner in a private room with only one room! The interior is a stylish space with white and brown tones. Highly recommended for special occasions and when you want to eat delicious meat! - What we ordered - "Vitis Course + Thick-cut oven-baked black wagyu beef tongue + Black wagyu beef tartare" - Phantom smoked salmon - Black wagyu beef tartare with caviar - Firefly squid and scallop pie with hollandaise sauce and firefly squid nuta - Hand-pulled beef salad - Chef's selection of two parts of oven-baked black wagyu beef steak - Vitis special bite-sized cutlet curry - Orange declension - Cafe - Petit fours [Mizuki's highly recommended menu] - Firefly squid and scallop pie This pie was so delicious! It was my first time trying such a delicious pie! It was packed with firefly squid and had no odor, and was bouncy. The pie was crispy on the outside, rich and dense on the inside, and it was simply a dish that was a big hit after a long time. Even though it's a steakhouse, it's amazing that everything else is delicious as well. - Black wagyu beef tartare with caviar - A rare wagyu beef topped with plenty of caviar! A menu that looks amazing from the appearance! It was so delicious from the moment I saw it, I knew it would be delicious. It disappeared in an instant, it was so delicious. The quality of the meat is so good that the texture is smooth and slightly sweet, so it goes perfectly with the saltiness of the caviar. - Thick-cut oven-baked black wagyu beef tongue It's rare to find such a thick-cut beef tongue, but it was incredibly tender and the meat was bouncy and irresistible. It's no wonder it's a specialty here. - Chef's selection of two parts of oven-baked black wagyu beef steak You get to choose two parts of the meat, and this time I chose the Ichibo, which is close to lean meat, and the rump! It was incredibly delicious to eat as it is, even though it's lean meat, it's tender and full of flavor! The meat was so delicious throughout that I didn't want to finish it. #NakameguroGourmet #NakameguroDinner #steakdiningvitis #Steak #SteakDinner #BeefTongueSteak #OvenBakedSteak #NothingBeatsMeat #Foodstagram #Gourmetstagram #Meatstagram #Caviar #InstaWorthyFood #InstaFood #InstaMeat #MeatLoversUnite #FoodiesUnite #FoodieGirls #MizukiGourmet"

- Order Details - Vitis Course + Thick-sliced Kuroge Wagyu Tongue Charcoal Grilled + Kuroge Wagyu Tartare ¥25,300 Smoked Salmon with Wagyu Tartare - served with Caviar Firefly Squid and Scallop Pie - with Hollandaise Sauce and Firefly Squid Nuta Hand-pulled Beef Salad Thick-sliced Kuroge Wagyu Tongue Charcoal Grilled Chef's Selection of Charcoal Grilled Kuroge Wagyu Steak - a comparison of 2 cuts Vitis Special One Plate Curry Orange Decrénezon Café and Petit Fours Katsu Sandwich

[Steak Dining Vitis Nakameguro] - Name: Steak Dining Vitis - Address: B1F ACE Nakameguro Building, 3-1-13 Kamimeguro, Meguro-ku, Tokyo - Budget: 20,000-30,000 yen - Recommended dishes: - Black Wagyu beef tartare with aged caviar - Thick-cut grilled black Wagyu beef tongue Located about a 5-minute walk from Nakameguro Station along Yamate Street, you'll find Vitis by going underground. The dinner course ranges from 15,000 yen. Thanks to the organizer, we had a luxurious special menu featuring Ozaki beef on this day! The Wagyu beef was delicious, and we left feeling very satisfied! Items we enjoyed (course): - Smoked salmon: The aroma upon biting into this thoroughly smoked salmon was irresistible! - Black Wagyu beef tartare with caviar: The tartare with a coarse texture is topped with N25 aged caviar. The caviar, not too salty, complemented the tartare perfectly. - Firefly squid and scallop pie: With Hollandaise sauce and firefly squid paste, this dish had a subtle taste of the sea and a beautiful presentation. - Hand-pulled beef salad: A salad with corned beef. The dressing was to our liking. - Thick-cut grilled black Wagyu beef tongue: Almost rare, this tongue had a concentrated umami flavor that was impressive! - Chef's selection of grilled black Wagyu beef steak: A comparison of 3 cuts (sirloin, thigh, rump) cooked according to the chef's preference. They were all crispy on the outside, almost rare, and very juicy with a noticeable sweetness. The portions were impressive! - Filet cutlet sandwich: Incredibly tender and delicious. - Vitis special bite-sized katsu curry: A curry from the butcher's shop with a small filet cutlet on top. The rice was a mix of white rice and quinoa, and the quinoa's chewy texture complemented the curry. - Orange declension, coffee, and sweets Thank you for the meal! We will definitely visit again!

A small shop located underground one floor below Naka-Meguro Station, selected as one of the top 100 shops. Their specialty is charcoal-grilled steak made with high-quality Japanese black beef. The owner explains the meat while showing the whole piece. You can't choose the cut, but on this day they served sirloin, smoked salmon, firefly squid, and scallop wrapped in pastry, firefly squid paste, beef salad, sirloin and ribeye steak, one-bite curry, orange deglaze, and charcoal-grilled steak with Hermitage bottle. The aroma is even better than teppanyaki and it's delicious. Cheers with beer.

I don't think the lunch course at this steakhouse is overall bad, and I believe it is correct to offer course meals to buy time for grilling the steak. However, I wish they would focus a bit more on the meat as the main dish. It feels like the main course is more like a French or Italian restaurant, and the appetizers and desserts are not as good as those at high-end French or Italian restaurants. It's like they're saying, "If you want better quality, order a more expensive course" haha.

This is a steak restaurant called Rokoyaki Steak located about a 5-minute walk from Naka-Meguro Station. I had an early Christmas lunch here. The restaurant is located underground and has a chic and calm interior. I had their Vitis Lunch Course priced at 7,000 yen (excluding tax and service charge) with a Ginger Ale for 600 yen. Payment for lunch is cash only, so don't forget to bring cash! - Smoked Salmon: The salmon was smoked perfectly and had a strong smoky aroma. It had a smooth texture and was like eating pate. A fantastic starter. - Carrot and Cauliflower Potage: Both potages had a high-quality taste. I personally enjoyed the naturally sweet carrot potage. The mini carrot cake and cauliflower amuse-bouche were perfect for dipping. - Mini Salad: A colorful and fresh salad with a light dressing. - Bread: Served hot and slightly sweet, with high-quality butter provided each time. - Black Wagyu Lamp Steak: Cooked over charcoal, the steak had a delicious smoky flavor on the outside and a moist texture inside. The accompanying vegetables were also tasty. - Vitis Special Bite-sized Pork Curry: The curry sauce had a slight sourness and bitterness, not too strong on spices. I wished for a slightly larger portion. - Pear and Sweet Potato Soup: A dessert with a soup-like base that quickly revealed its sweetness. An interesting and enjoyable dessert. - Coffee with a Small Sweet: Chose coffee and had it with a small sweet to finish the lunch. Overall, the dishes were of high quality and delicious, but the portions were a bit small. Increasing the portion size of each dish or allowing for a choice of size or quantity for the curry may enhance satisfaction. Nevertheless, it's a recommended lunch course where you can enjoy delicious steak from a charcoal grill at a reasonable price. The service is handled by Chef Yuuki and another kitchen staff member, with reservations limited to 2 or 3 groups for lunch. The steak was delicious as expected, so I would like to have more meat next time I visit. Thank you for the meal.

Next to Shibuya, in the residential area that doubles as a gourmet hotspot, lies Naka-Meguro. In particular, the underground of a building off Yamate Street houses "Steak Dining Vitis," offering a uniquely luxurious experience with carefully grilled black wagyu steak over Kishu Binchotan charcoal. The chef's insistence that "charcoal direct fire grilling is the best for steak" is reflected in the specially built refractory brick kiln in the restaurant. They select long-term fed black wagyu (female cows) and use the highest grade Kishu Binchotan charcoal, "Uma-meuekomaru." Grilling the meat over charcoal locks in moisture, resulting in a juicy and healthy steak with a rich flavor enhanced by the smoky aroma of the dripped fat. Owner Chef Sohei Yuuki, after graduating from a culinary school, worked at the renowned charcoal-grilled steak restaurant "Shinbashi Tamuracho Sukawa" for 7 and a half years before opening this establishment in 2014. While they also excel in homemade smoked salmon, their recommended dishes include a comparison of sirloin and tenderloin, as well as tongue that can be enjoyed through kiln grilling. The name "Vitis" comes from the Latin term for the grape genus, meaning "Mother Vine," signifying the place where the best steak cooked over the "motherly charcoal (wood)" marries with fine wines. They also offer a wide selection of wines. This hidden gem is often praised for offering exceptional taste at a reasonable price due to its slightly off-center location from the city center. By visiting on special occasions, guests' surprised smiles are sure to be seen. [Drinks] 1. Fall in Love Deluxe - Taiwan High Mountain Tea - $20 (tax included) 2. Queen of Blue - Taiwan Oriental Beauty - $20 (tax included) 3. Surgiva Natural Mineral Water - $10 (tax included) [Price] $165 (tax included) [Vitis Lunch Course] - Special Smoked Salmon: Crispy skin, juicy inside, perfectly balanced saltiness, smoky aroma - Homemade Breads and Heart-shaped Butter: Soft and moist rice flour bread, crispy outside, chewy inside whole wheat baguette - Two Types of Potage: Carrot and Cauliflower - Thai-style Baked Cauliflower: Golden cauliflower with spices, topped with cauliflower chips - Carrot Cake: Bite-sized carrot cake with a hint of spice - Mini Salad with Edible Flowers: Beautiful and vibrant colors, with a variety of leafy greens

The private room had a lovely atmosphere. Although it wasn't black wagyu (it was a crossbreed called Bisho-gyu), it was delicious. Pairing the wine was the right choice, but the Italian Pinot Noir served with the main meat, while well-balanced, was medium-bodied. I would have preferred a full-bodied red wine. However, the taste and service were excellent, so I would definitely like to visit again. Thank you for the wonderful meal.

Visit on October 1, 2022 Location: 3 minutes walk from Naka-Meguro Station Reservation: Yes Invitation: Not specified Number of people: 10 Price: 30,000 yen per person Order: Vitis Course + Thick-cut Roasted Black Wagyu Tongue, Smoked Salmon, Black Wagyu Tartare (additional), Octopus and Lotus Root Risotto with Octopus Confit, Gazpacho with 15 types of green vegetables, Thick-cut Roasted Black Wagyu Tongue, Chef's selection of Roasted Black Wagyu Steak, Vitis Special Fillet Cutlet Sandwich (additional), Vitis Special Bite-sized Cutlet Curry, Fig Mille-feuille with Star Anise-flavored Chocolate Ice Cream, Petit Fours, Coffee Description: A steak dining restaurant located in Naka-Meguro. A 3-minute walk from Naka-Meguro Station East Exit on the Tokyo Metro Hibiya Line and Tokyu Toyoko Line. The restaurant is located on the basement 1st floor of the ACE Naka-Meguro Building. The owner chef is Mr. Sohei Yuuki. Mr. Yuuki, originally from Akasaka, honed his skills for 7 and a half years at the sister restaurant Okuribito in Shinbashi, and later worked at Chi-fu before opening Steak Dining Vitis in Naka-Meguro on August 28, 2014. Closed on the 2nd and 4th Sundays of the month. The restaurant has 12 table seats and 6 private rooms. The private room fee is 5,500 yen. Reservations are accepted via phone or through the Tabelog website. Private parties are accommodated. Credit cards are accepted, but electronic money is not. Children are allowed in private rooms, and strollers are permitted.

**Must-visit place!** The freshness of the meat and the cooking method are top-notch, you'll fall in love with the charcoal-grilled steak! A popular restaurant in Naka-Meguro that you must visit. Enjoy chef-selected black wagyu beef from two different cuts and the famous Vitis special one-bite katsu curry among other course dishes. The lunch course is priced at a great value and will capture your heart! Wine pairing is also recommended. Perfect for business dinners or special occasions. The staff's hospitality is impressive from start to finish! **Course Notes:** "Vitis Lunch Course (7,700 yen, tax and service charge not included)" A must-try with wine! A chef's choice course with 7 dishes including the pride of the house, charcoal-grilled steak. It's recommended to upgrade the meat for a tasting experience! The Vitis special one-bite katsu curry is a highlight. Freshly baked bread, dessert, and tea service with small sweets at the end, the service was attentive throughout. We spent about 2.0 hours leisurely. It was a business dinner, and our clients were very satisfied. **Closing Remarks:** This is a highly recommended restaurant that you can confidently suggest to anyone. The sincere service from the chef and sommelier leaves a great impression!

Steak Dining Vitis in Nakameguro offers a Vitis Course with added thick-cut black wagyu tongue, smoked salmon, cold couscous with flounder and plum, gaspacho with 15 types of green vegetables, additional thick-cut black wagyu tongue grilled in a kiln, two types of grilled black wagyu steak, Nozaki beef lamp, Kobe beef inner thigh, Vitis special bite-sized cutlet curry, Gâteau with cherries, coffee, and petit fours. I visited after a long time and there are several courses available, but I recommend the course with the thick-cut black wagyu tongue steak grilled in a kiln. You can taste tongue here that you can't experience at a yakiniku restaurant. Although it's a steak restaurant, everything from the appetizers to the desserts is delicious, and I feel like there aren't many places where you can enjoy this level of quality at this price.

I added beef tongue to the lunch course, increased the portion size a little, and indulged in both sirloin and chuck steak. I enjoyed the carefully selected meats cooked in a special way. It was a wonderful restaurant! The service, atmosphere, food, wine, everything was perfect!

It is located about 3-4 minutes from Naka-Meguro Station! I visited for lunch and it was such a luxurious lunch. The smoked salmon that came out first was really flavorful and delicious. I wanted to have seconds! I chose the ribeye for the meat. The meat cooked in the kiln was tender and delicious, a real treat! I felt so happy and satisfied after eating all this for lunch. The dessert, made by a specialized chef, was also delicious. I would love to visit this place for dinner next time.

Although it was featured in a TV show where Terumon Jimon refused to be interviewed, I couldn't visit this restaurant during the pandemic. The dinner course costs 15,000 yen (excluding tax and service charge) and is available for 2 people or more. The information on Tabelog is different. Additionally, you can add three special options by phone reservation: thick-cut roasted black wagyu tongue, black wagyu tartare with caviar, and special fillet cutlet sandwich. The cooking method involves roasting over Kishu Binchotan charcoal in a kiln, using radiant heat. The smoked salmon is delightful, and the rare fried Japanese flying squid with fava beans and asparagus is elegant. The beef salad is a nice break, and the roasted thick-cut black wagyu tongue is a luxurious treat. The steak comparison of Okinawan Tanba beef sirloin and Kobe black wagyu thigh meat is flavorful. The special one-bite curry with beef tendon and rice and quinoa is unique. The special fillet cutlet sandwich is exquisite. The semolina with gujere and cherries and cardamom ice cream is intriguing. The meal ends with coffee and small sweets. Although it is pricey, adding the three special options is highly recommended. Enjoying high-quality black wagyu beef cooked over Kishu Binchotan charcoal in a kiln with radiant heat is a rare experience.

We chose this place for our family celebration because we wanted to have steak. We were not only satisfied with the delicious food, but also with the atmosphere and the fact that kids were welcome. Every dish was delicious and the staff was caring and wonderful. The presentation of the meat today was also well received. Everything looked delicious, but we chose the ribeye and the tenderloin, which were so tender and flavorful that we couldn't stop chewing. Even my honest son, who usually doesn't eat things he doesn't like, finished the salad and carrot soup that were served for kids. Lastly, we appreciated the message plate and the commemorative photo. Thank you very much.

The restaurant is located about a 5-minute walk from Naka-Meguro Station, in the basement of a building in a residential area. It offers reasonably priced charcoal-grilled steaks using Kishu Binchotan charcoal in a chic and cozy atmosphere. The owner chef, Mr. Yuuki, honed his skills at the charcoal-grilled steak restaurant "Shinbashi Tamuracho Aburako" and its sister restaurant "Tsukiji STEAK Koriou" for 7 and a half years before opening this restaurant. There are three main features of the restaurant: "Special Brick-built Kiln", "Kishu Binchotan Charcoal", and "Carefully selected long-term fattened female Japanese Black beef". We tried the seasonal course menu, "Vitis Course" for 16,500 yen, which consisted of 7 dishes. The charcoal-grilled steak was superbly cooked with a crispy exterior and juicy interior, seasoned perfectly with salt. We also tried two different cuts of the Japanese Black beef steak. The portion size of the course was quite generous, so it's recommended to adjust the quantity if you're not confident in eating a lot. Save some room for the delicious Vitis special bite-sized curry at the end.

A restaurant that changes the concept of steak dining. It has a hint of French cuisine while still offering the goodness of steak dining. The carrot soup, in particular, is extremely delicious. The meat is cooked perfectly, just enough to be flavorful without causing indigestion.

I ordered the tasting course, and it was amazing from start to finish. The variety of meats to compare was luxurious, and being able to enjoy fugu and smoked salmon was a highlight. The presentation of the dishes was cute and fun to look at. The atmosphere of the restaurant was elegant and private. The hospitality of the staff was also wonderful. This is the perfect place for a special occasion.