Here is a unique restaurant that is neither a traditional Japanese cuisine restaurant, a yakiniku restaurant, nor a meat cutting restaurant. Located in Ginza 3-chome, Japan Yakiniku Hasegawa Betten opened in June 2022. Japan Yakiniku Hasegawa is a popular yakiniku restaurant in Ginza and Omotesando that combines Japanese cuisine with grilled meat. This branch is the ultimate form of Japanese yakiniku, taking these concepts to a higher level. The restaurant focuses on using carefully selected ingredients from all over Japan to create dishes that complement the meat, rather than just dipping the meat in sauce. The experience of cooking the ingredients on the spot not only enhances the aroma and appearance, but also creates a sense of unity that increases the appetite. The attention to detail extends to the restaurant's ambiance, with features such as the earthy wall at the back of the counter, combining roughness and softness like an art piece. The tableware used for serving the dishes is from famous artists, adding to the visual appeal. The restaurant mainly consists of a counter seating area, with private rooms available for up to 8 people. There is also a large wine cellar offering a selection of exquisite wines and champagnes. The aroma of the hot towel provides a soothing atmosphere. Seasonal hydrangeas are displayed on each table, adding a touch of seasonal charm. The use of traditional Japanese chopstick rests adds a sophisticated touch. The course menu consists of approximately 19 dishes, following the structure of a traditional Japanese meal. The meal starts with grated nagaimo, which gently prepares the stomach for the upcoming dishes. The luxurious meat sushi made with pure Tajima beef is a highlight, featuring a collaboration of Kitamura purple sea urchin and caviar. The harmony of flavors and characteristics of each ingredient is exceptional. The presentation in a lacquered bowl with gold leaf adds a touch of elegance. The hassun course includes fig jelly, white sesame-soaked daikon, and tempura of live natural young sweetfish. The tempura sweetfish is prepared by temporarily immobilizing them in ice water to ensure safety. The crispy texture with a hint of bitterness and umami flavor is delightful. The fig jelly offers a refreshing acidity and sweetness, complemented by umami. The white daikon has a crunchy texture and a fragrant sesame flavor that is addictive. The presentation in a white Oribe dish enhances the experience. The sashimi course features peony shrimp, isaki, and natural bluefin tuna. The flash-frozen peony shrimp preserves its sweetness, while the isaki has a firm texture and a pleasant bite. The bluefin tuna has a balanced richness and umami. Moving on to the meat dishes, the Ota-raised 35-month Kobe beef Chateaubriand is outstanding. The well-marbled beef is seared and seasoned with delicate Awasnow salt, enhancing its tenderness and flavor. The Kobe beef tongue thick and thin slices offer a comparison of textures and flavors. These are rare cuts of beef that can only be enjoyed at select restaurants. The richness and aroma of the beef tongue are truly exceptional. The salad of raw mushrooms and early-harvested vegetables with chopped salted kelp and olive oil is simple yet exquisite. The vegetables are fresh and crunchy, with the salted kelp adding a delightful savory flavor. The dish is a must-try. The divine harami is served with Hinata orange, combining the juicy texture of the harami with the refreshing citrus flavor of the orange. The Kobe beef fillet with flying fish roe flakes and daikon offers a tender texture that rivals the Chateaubriand. The dish is accompanied by a refreshing Hinata orange, balancing the richness of the meat.

Hasegawa Bekitei Ginza, a Japanese yakiniku restaurant located on the 4th floor of a building just a short walk from exit B2 of Ginza Station. This time, we made a reservation for a course for two people. We were guided to the counter seats by the elevator, where we could watch the food being prepared right in front of us. There is also a completely private room available for reservation in advance. The course we had included dishes such as sea bream potato soup, crab and Tajima beef collaboration, a variety of seasonal mountain and sea delicacies, a sashimi platter, Shiga Sawai Farm 30-month aged beef Chateaubriand, Kobe beef tongue and thin slices, a salad of seasonal vegetables with olive oil and salted kelp, Shiga Sawai Farm 30-month aged beef harami, Shiga Okazaki Farm 45-month aged beef sirloin, and more. The meal was accompanied by a variety of drinks including premium ice cream with seasonal fruits, and a special gift of simmered beef. The atmosphere was bright and cheerful, with cute table decorations and unique chopstick rests. The presentation of each dish was beautiful and the flavors were exquisite, making it a delightful dining experience.

All top-notch restaurant. It was my first visit to a restaurant that established a new genre called "Japanese Yakiniku," combining yakiniku and Japanese cuisine, which I definitely want to visit at least once in my life! ▽---------------------▽ ○ Restaurant Name: Hasegawa Bettei Ginza Branch ○ Tabelog Rating: 3.38 (as of 07/29/2023) ○ 3 minutes walk from Ginza Station ○ Dinner Budget: ¥40,000 per person ○ Address: 4F Ginza Optica, 3-4-17 Ginza, Chuo-ku, Tokyo ○ Instagram: @hasegawa_bettei ○ Business Hours: 17:00-23:00 (Last Order at 22:00) ※Closed irregularly ※Credit cards accepted △---------------------△ I made a reservation for Saturday dinner and visited for the first time. 【Crowdedness】Visited right at the opening on Saturday. At 6:00 pm, the occupancy rate was about 70%. Reservation is a must! 【Recommended Occasions】Romantic date, family gathering, business entertainment, hanging out with friends, special occasions 【Order】 ◆ Fumiduki Course: ¥35,000 ※Course details listed below 【Key Points】 ① All ingredients are top-notch Known for high-quality meat, the meat from the famous Kamiya Shokuniku includes the highest quality "God's Tongue" and "God's Harami." The ingredients are all top-notch. The rock oysters are from Yoko Reef in Ishikawa Prefecture, which resumed fishing after half a century, and the meat includes not only the God series but also long-term raised Matsusaka beef. It's the ultimate luxury. ② Excellent Hospitality The level of service is top-notch. They welcomed us from the 1st floor of the building before entering. They answered every question kindly and patiently, making it an incredibly happy time. ③ Meticulously Crafted Atmosphere The interior is designed by one of Japan's most famous plaster artists, Mr. Yuki Hisao. In addition, many dishes are made by the famous ceramic artist Mr. Koichi Uchida. They also use Old Baccarat glasses, 19th-century French antique lighting, and more. It's so meticulous that it's like an art museum! 【Course Details】 (omitted for brevity) 【Overall】 I felt the happiest I've ever been without any reservation. I was able to enjoy the top-notch dishes created by top-notch skills using the highest quality ingredients. The menu changes monthly, which is an effort to keep customers who come every month or week from getting bored, but how rich must those customers be to come every week? They must have accumulated a lot of virtue in their past lives. I hope to accumulate a lot of virtue in this life so that I can be like them in the next life.

On Friday night, we made a reservation and visited for the first time with two people. Located near Ginza Station, "Nihon Yakiniku Hasegawa Bettei Ginza Store" was born explosively as the highest-class brand of the famous "Nihon Yakiniku Hasegawa" in June 2022. A first-class restaurant that is particular about using only the finest ingredients. The interior of the restaurant is very sophisticated with a high-class feel, and the impressive full open kitchen creates a lively atmosphere. The walls are made of earth walls. The interior is designed by plasterer Yuu Kusumi and many pieces by the world's most notable ceramic artist, Koichi Uchida, are used for the dishes. Antiques from the 19th century and Baccarat glasses are used for lighting, creating a mix of Japanese and Western elements in the restaurant. The courses change monthly. On this day, we enjoyed a course of 16 dishes featuring rare black wagyu beef and luxurious summer mountain and sea ingredients. The dishes were all incredibly delicious. Starting with the healthy and warm freshly grated lotus root dish rich in dietary fiber. The natural rock oysters served in impressive shells are from the Yokota reef in Ishikawa Prefecture. They are known as miraculous oysters because of their rich and creamy taste. The large oysters are sliced horizontally, allowing you to taste different rich parts. The assortment of dishes is elegantly presented with top-notch ingredients. While all were delicious, the grilled white eel was particularly good, especially the Joushu Baiume simmered in honey. The red-eyed gurnard can be enjoyed as grilled with salt and grilled with frost. The seasonal premium red-eyed gurnard has a rich umami flavor and an elegant sweetness. When grilled with salt, the fat overflows, and the meat becomes tender and melts in your mouth. The salad, made with summer burdock and Kyoto fragrant, has a sugar content of 16 degrees, allowing it to be served in a salad due to its low bitterness. Other vegetables are also plentiful, and the seasoning with olive oil and salted kelp is quite delicious. The grilled meat features the legendary "God's Tongue and Harami" from the renowned Shibaura Meat Market, as well as Matsusaka beef and Kobe beef. The Matsusaka beef and Kobe beef are long-term fattened, making them extremely rare. Of course, the chef grills the meat right in front of you. The God's Tongue is served as a single piece with the tongue intact, presenting an impressive look. We were able to taste the most delicious part of the tongue on the edge on this day!! The meat was all grilled carefully and was incredibly tender. The long-term fattening process also adds to the richness of the flavor. While the meat is delicious on its own, the accompaniments such as Hyuganatsu, hairy crab, and real sansho pepper are outstanding. The real sansho pepper was particularly enjoyable. The pot with plenty of Akita junsaigata was also delicious. The karasumi was also excellent!! The final meal was eel from Kitamoto Unagi Farm. The eel is raised without the use of antibiotics or other chemicals in its feed, emphasizing safety and firm, fatty meat. It's evident that the ingredients are carefully selected with consideration for the eater's health. Despite being full, we enjoyed three cups each and emptied the pot, laughing. The grilling method is Kansai-style, with a deliciously crispy skin. While it may not be in season, the eel is still fatty and incredibly delicious. It was also delicious when made into hitsumabushi by adding broth. The dessert selection was also elaborate, with four different options. Among them, the ultra-premium and sweet Angel's Voice melon was delicious. Additionally, the freshly made kintsuba was soft and delicious, and I was impressed by how delicious it was to eat it freshly made. From the beginning to the end of the course, the refined ingredients and cooking captivated us without fail. The drink selection in the restaurant is also quite extensive, and they will prepare anything according to your preferences. Whether it's a special occasion, a business meeting, or a casual dinner, this is a top-notch restaurant that will not disappoint. I definitely want to visit again. ▼Order----------- - - food- - - - ===========

I was invited to visit Hasegawa Bettei, a high-class Japanese yakiniku restaurant where I fell in love with the skills of veteran chef Yukitaka Yamada. Upon entering the restaurant, I was greeted with a spacious counter and a lively kitchen filled with the works of world-renowned ceramic artist Koichi Uchida. The chef served us a luxurious course meal featuring the rare "God's tongue" and Kobe beef from one of the producers, Kawagishi Livestock. The chef's creativity was evident in every dish, including the somen noodles served in a bamboo container that he made himself. The chef expertly cooked various cuts of Kobe beef at the perfect temperature, engaging us in delightful conversation throughout the meal. The most memorable dishes for me were the tender Chateaubriand and the thick-cut "God's tongue," which had a perfect balance of sweetness, elasticity, and flavor. This restaurant is highly recommended for those looking to enjoy a special time with their loved ones.

A restaurant with a concept of combining traditional Japanese cuisine with rare black-haired wagyu beef. Upon entering the restaurant, there is a spacious counter seat with plaster walls, and towards the back, there are private rooms that can accommodate up to 8 people. The interior decoration is carefully done, creating a lovely atmosphere. The courses change monthly, and depending on the season, they may offer courses featuring ingredients like matsutake mushrooms or snow crabs. When I visited in March, I tried the Yayoi course (35,000 yen), which included: - Small clear soup with crushed azuki beans - Appetizer: Sushi of black-haired wagyu beef and bamboo shoots, topped with gold leaf - Assorted appetizers: Clam dish, cabbage and kombu salad, Castella cake with black chicken, tender octopus, and more - Sashimi: Tuna from Chiba Katsuura, sweetfish from Hokkaido, and prawn from Hokkaido - Salad with new potatoes and early-harvested vegetables - Chateaubriand with 36-month aging, served with Sakura Awashishio salt - Grilled silkworm beans from Kagoshima - Grilled beef tongue from Kagoshima - Grilled beef skirt steak from Kagoshima - Kobe beef fillet with 36-month aging, served with seaweed and beef topping - Dessert: Sweet red snapper with cherry blossom paste - Kobe beef sirloin with spicy radish and karasumi - Tempura of taro sprouts, butterbur sprouts, and blowfish milt - Kobe beef rib roast in dashi shabu style, served in a lacquered bowl - Premium ice cream with olive oil Overall, the courses were so delicious that I finished them all, including the rice cooked in a clay pot. The service was outstanding, making it a great choice for entertaining clients. While the price range may not allow for frequent visits, I would love to come back for special occasions like anniversaries.

This newly opened establishment in June 2022 has a branch in Ginza and Omotesando, but the Ginza branch has been upgraded even further with its unique selection of high-quality ingredients. I was particularly impressed by their procurement of meat, including the offal from Kamiya Shoten and long-term Kobe beef. The Kobe beef is sourced from different producers for each cut, ensuring the best quality at all times. The combination of Japanese cuisine techniques with seasonal ingredients and meat allows you to enjoy the changing seasons and the richness of the meat without feeling heavy. The course menu changes monthly, so becoming a regular customer and experiencing the different offerings each month is encouraged. The restaurant has a luxurious ambiance with a counter and private rooms, designed by a renowned plaster craftsman, and features tableware by famous ceramic artists. The hospitality of the staff was exceptional, with detailed explanations provided by the head chef and floor staff about the dishes and the restaurant's philosophy. The 19-course meal was delicious and satisfying. I would love to visit this restaurant again to experience the seasonal offerings.

Located in a building a 4-minute walk from Ginza Station, Japanese yakiniku restaurant Ginza Ase River-san offers a unique dining experience with a focus on Japanese-style cooking methods using Japanese beef. The restaurant exudes a strong emphasis on Japanese elements, setting it apart from traditional Korean BBQ establishments. The attention to detail in the presentation of dishes and the interior decor was impressive. - Ibaraki Prefecture's Ayame Kabu Surinagashi: A warm vegetable dish featuring turnips selected based on the season. Even my father, who doesn't like turnips, enjoyed this dish. It's a great way to start the meal. - Kesennuma's luxury dish of fukahire and black wagyu beef roll: A luxurious dish with extra-large seared fukahire, sea urchin, and gold leaf. The aroma, texture, and flavor are outstanding. - The eight-course meal includes simmered octopus, ankimo simmered in sansho pepper, God's tongue and rape blossoms marinated in kombu, cherry blossom-shaped lily root, and a castella made with eggs from Ukokkei. It's a visually stunning and seasonally inspired dish. - Tuna from Shio Kama, Miyagi Prefecture, featuring lean tuna and medium fatty tuna. The fresh stonefish from Obama, Mie Prefecture, is also delicious. Who would have thought you could enjoy fish at a yakiniku restaurant! - Mame cabbage and early harvested vegetable salad with kuwai: Served with salted kelp and olive oil, this refreshing salad is easy to enjoy. - Kobe beef Chateaubriand seasoned with Dansetsu salt: A two-bite portion is more than enough. The salt on the side is pressed with rice flour, so it's not as salty as it looks. Starting with the best meat is because they want you to enjoy it first. - Thick-cut God's tongue: Crispy on the outside, juicy and finely textured on the inside. - Risotto-style black abalone and black wagyu beef with fresh caviar: The umami of the abalone and the texture of the mochi rice blend harmoniously. - God's harami with homemade kombu sauce and warabi: - Kobe beef fillet with freshly picked first harvest nori mixed with wasabi. - Grilled soramame beans from Kagoshima Prefecture: With slits for easy picking and eating by hand. - Kobe beef sirloin seared with binchotan charcoal and served with grated daikon radish with spicy radish and whole peppercorns. - Kobe beef rib roast with torafuku shirako and taranome in a soup, accompanied by kinmedai rice cooked in a clay pot with karasumi. - Setoka from Ehime Prefecture and premium ice cream with olive oil, served with premium matcha from Miyazaki Garden. - I was worried about the number of dishes, but each one was delicious, and I enjoyed them all without getting tired. Thank you for the feast! 🎵

The "Yakiniku Hasegawa" group has embarked on a new venture named "Bettei," which they have dubbed "Japanese Yakiniku." Upon entering, you are greeted by a dimly lit space with exquisite and meticulously designed interiors. The walls are beautifully finished with traditional plaster, and the shelves also feature the same artisanal touch. Looking up, you'll notice the ceiling is made of Japanese paper. The counter is adorned with a collection of high-quality plates and dishes, resembling an art gallery. The lighting on the counter is provided by a 19th-century French antique lamp. The tableware and dishes used during the meal are carefully selected pieces by ceramic artist Koji Uchida, whose paintings are also displayed, showcasing his diverse talents. The head chef and skilled service staff warmly welcomed us. The head chef, initially appearing stern, soon revealed a playful and endearing side. He even made the effort to engage with us when we took photos. Now, what exactly is "Japanese Yakiniku"? It's a fusion of traditional Japanese cuisine with the art of grilling meat, crafted by a chef with a background in Japanese cuisine. Unlike traditional yakiniku restaurants that focus solely on meat, Japanese Yakiniku maintains a balance with Japanese cuisine elements throughout the meal. The highlight of the meal was the premium meats sourced from renowned suppliers like Kamiya Shoten, Tamura-san, and Kawagishi-san. The menu for the day included dishes such as "Spring Breeze Season" priced at 28,000 yen, featuring a variety of meticulously prepared dishes incorporating seasonal ingredients and luxurious touches. From appetizers to main courses, each dish was a delightful blend of Japanese culinary traditions and high-quality meats. The meal concluded with a delicious Kinmedai rice dish, showcasing the chef's creativity and attention to detail. Overall, the experience at Bettei was a perfect blend of exquisite Japanese cuisine and premium yakiniku, making it a truly satisfying dining experience.

"I visited Japan Yakiniku Segasakitei Ginza store" based on a recommendation from a friend. We went with empty stomachs to enjoy delicious food and conversation. The location is around the middle of Ginza-itchome Station and Ginza Station. The atmosphere of the restaurant was even better than expected, with high-quality ingredients, beautiful dishes, and a sophisticated and glamorous space typical of Ginza. We started with the "Kisaragi Course" featuring rare black wagyu beef and luxurious winter mountain and sea ingredients. The dishes included a variety of delicacies such as sea urchin, caviar, fresh tuna, and various types of wagyu beef, all prepared with exquisite flavors and presented beautifully. The seasonal ingredients and the high-quality meats made for a delightful dining experience, showcasing the end of winter flavors. Each dish was well-balanced in flavor and portion size, allowing us to enjoy the meal without feeling overly full. The only downside was the slightly high salt content in the first dish of turnip puree. Overall, the restaurant is suitable for business meetings or formal dinners, with both counter and private dining options available. The extensive wine and champagne selection is impressive, and the stories behind the restaurant's decor and tableware are worth hearing. Thank you for the feast!"

"Hasegawa, a Japanese Yakiniku restaurant in Ginza, Tokyo, offers a unique Japanese-style yakiniku experience. The 'Kisaragi' course includes various exquisite dishes such as a luxurious appetizer with shark fin and Wagyu beef, sashimi with tuna and snapper, and a main course featuring Kobe beef sirloin and rib roast. The meal is perfectly balanced with a variety of seafood and vegetables, making it light and enjoyable. The fillet of Noto beef is tender and flavorful, while the sirloin of Kobe beef is grilled tableside with charcoal for a smoky aroma. The rib roast of Kobe beef is thick and tender, cooked in a sukiyaki style broth for a delicate taste. The rice cooked in a clay pot is rich in flavor and satisfying. The restaurant offers private rooms, counter seating, and table seating, catering to various occasions such as family gatherings, dates, and business meetings. The counter seating allows guests to watch skilled chefs prepare the dishes, adding to the overall dining experience. With delicious food, a pleasant atmosphere, and attentive service, I look forward to visiting Hasegawa again in the future. Thank you for the wonderful meal."

The wristwatch that had been sent in for battery and parts replacement. It was sent in at the beginning of December and finally returned in the second week of February. Even now, visits are by appointment only. After picking it up at "CHAUMET", I went to a high-grade yakiniku restaurant located just around the corner. "Nihon Yakiniku Hasegawa Bekitei Ginza Store" is a restaurant with a calm atmosphere based on black. There was a large glass wine cellar. They seem to have a lot of attention to detail not only in ingredients and wine, but also in tableware. When I arrived at my seat, I received an original mask case. It was so splendid that I didn't use it and brought it back as a souvenir. I sat at a wide counter seat with a smokeless roaster for yakiniku. The head chef cooked all the yakiniku right in front of me. A beautifully arranged rectangular cedar plate with camellias. This early February, they managed to secure early blooming camellias. I immediately thought of Augusta's 13H. We started with a delicious sparkling wine. ■ An Rijiro Esprit Nature Champagne 80% Pinot Noir, 20% Chardonnay Pale and good color of Pinot, fine bubbles. Fresh sharpness and rich fruity flavor. ■ Small appetizer Ibaraki Ayame Kabu Surinagashi Ume Ninjin Hot and thick, sweet. ■ Appetizer Luxurious roll of fukahire from Kesennuma and black wagyu Finished with gold leaf in front of me. Root sea urchin from Nemuro and Noto beef, seasoned fukahire from Kesennuma. Roll it with your hands and bring it to your mouth in one go. The meat that oozes out juice, with the sweetness of sea urchin. ■ Hassun Tan and Nanohana Kobujime from Kami, Ume Kakanin, Tatami Iwashi, Ankimo Sansho, Soft Octopus Ofuna Boiled, a suction cup was placed inside the hollowed out daikon. These little tricks are fun. ■ KUHEIJI Burgundy Chardonnay 2019 Sake "Kuhei" produces wine in Burgundy under the brand "DOMAIN KUHEIJI". Pale golden color, high barrel aroma, firm richness and gentle acidity. A thick taste that goes well with seafood. ■ Sashimi Arranged with camellia leaves and ho shiso. Iwate Prefecture Shimaura Iwashi Camellia with mountain yellow egg petals. The flesh was properly chilled, with some fat. 138 kg of Katsuura, medium fatty tuna and red meat. Tuna is sourced from Toyosu "Yamawo". The medium fatty tuna had plenty of fat and the red meat was moist and rich in flavor. ■ Cold Vegetables Fried chips of Hiroshima Jikyo and Kombu pickled sprouts of Shizuoka Mekabetsu. Quite a lot, refreshing with olive oil and salted kelp. The chunk of meat shown to me before cooking, "God's tongue" and "God's harami". The cross section is amazing. Tension, rising rapidly!! The meat is cooked slowly at low temperature. ■ Wagyu Noto Beef Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished by sprinkling lightly snow-salted rice flour and salt. Both the salt and the meat were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Chateaubriand Ishikawa Noto Ranch Thirty-six months fattened Finished with rice flour and salt mixed with light snow salt. The meat and salt were fluffy. The fat that emerged during grilling made a sizzling sound. The aroma is amazing. Just watching this scene makes me want to drink a glass of wine. ■ Wagyu Noto Beef (Noto-shi) Ch

I visited the separate building of Yakiniku Hasegawa, which opened last year. The interior of the restaurant is luxurious but not flashy, it is calm and has an elegant atmosphere. It is a nice place for a date. The counter seats allow you to watch the cooking right in front of you, creating a lively experience which I highly recommend. I tried the "God's Tongue" included in the course, which was a tongue dish. It was my first time seeing a whole tongue on a plate, it was quite amusing!笑

I came to Ginza after a long time. I was surprised to see beautiful illuminations on the modest (I might get scolded for saying this) Ginza Traffic Hall, and I felt like I was in a state of shock due to the long absence, like Urashima Taro!? In such Ginza, I made a big effort and reserved dinner. The destination was a Japanese yakiniku restaurant that opened in June last year. It is located in a building on a small alley called Ginza Brick Street, right in the middle of Ginza Station and Ginza-itchome Station on the subway, and about a 5-minute walk from JR Yurakucho Station. It seems like a good landmark with MUJI HOTEL GINZA. It is located on the 4th floor of the Ginza Optica Building. The interior has a somewhat dim lighting creating a calm and solemn atmosphere. It seems suitable for official events such as important meetings, company entertainment, matchmaking, and family greetings before a wedding. The walls are also art, as well as the chairs, specially ordered from an artist. Inside the restaurant, there are about a dozen counter seats arranged in an L shape along the kitchen. Today, I was guided to this seat which happened to be available. I was only able to take photos, but there were private rooms in the back as well. They even have a private restroom for private rooms! The restaurant's name "Japanese Yakiniku" caught your attention, didn't it? I thought it might be yakiniku using Japanese beef, but I was completely wrong. It is a yakiniku dish that combines Japanese cuisine and yakiniku, incorporating the spirit of Japanese hospitality that can be experienced in all five senses - appearance, aroma, taste, texture, sound when cooking and eating. When explained like that, it makes you excited, right? Especially in this gorgeous atmosphere. For the important dinner, I requested the following course: - - - - - [Kisaragi ~ kisaragi ~] A luxurious collaboration of rare black wagyu beef and winter mountain and sea ingredients, including the phantom tongue and harami. A total of 16 dishes [Small appetizer] (Ibaraki) Ayame kabu suri nagashi [Appetizer] (Kesennuma) Fuguhire and black wagyu luxury roll [Hassun] Octopus large boat stew, god's tongue and rapeseed flower kombu-shime, plum lily root, ankimo tataki, iwashi [Sashimi] (Miyagi) Shiogama honmaguro (Kanagawa) Manazuru ishidai tsubaki-mitate [Cold vegetables] (Shizuoka) Early harvested vegetables salad with sprouts and zikyo [Japanese beef] (Shiga) Higomawari ranch 28-month-old Omi beef chateaubriand [Japanese beef] Ultimate god's tongue thick cut [Interim] (Iwate) Sanriku black abalone and black wagyu risotto [Japanese beef] Ultimate god's harami [Japanese beef] (Shiga) Higomawari ranch 28-month-old Omi beef fillet, Ariake first harvest nori [Chopstick rest] (Kagoshima) Izumi new takenoko yaki [Japanese beef] (Hyogo) Tamura livestock 44-month-old Kobe beef sirloin, yaki-frost finish [Main dish] (Hyogo) Kawagishi livestock 35-month-old Kobe beef rib roast, torafuku shirako yaki sumashi [Meal] (Hokkaido) Nemuro golden eye and Shiga prefecture Koshihikari cooked in a clay pot [Dessert] (Tochigi) Royal Queen Premium Ice Miyazaki Garden's finest matcha - - - - - They are particular about ingredients, sourcing from all over Japan, from Hokkaido in the north to Kagoshima in the south. They use the highest quality "god's tongue" and "god's harami" from Mr. Kamiya for the beef tongue and harami. It is said that there are only 8 shops in Tokyo that handle these meats! The sirloin also comes with a certificate of authenticity for Tajima beef. Look at the beautiful marbling of the meat! From left to right, Omi beef chateaubriand, god's tongue (front) and god's harami (back), Kobe beef sirloin. The bamboo shoot is from Izumi in Kagoshima, and the white part below is shirako. It's still shiny and fresh. They cook these top-notch ingredients right in front of you on the grill or prepare them for you.

Hasegawa Bettei is located on the brick street near Ginza Station. This restaurant offers premium dishes that you can't find at the Hasegawa branch in Rokuchome, serving unique meats and drinks. As a meat lover, I was excited to check out this place. I visited with a friend who also loves meat to spend a special time on the eve of Setsubun when luck changes. We started with a toast with champagne at the beautiful counter designed by Japan's top plaster craftsman, Yuu Kusumi. We enjoyed a Kamakura vegetable dish, a luxurious dish of shark fin and wagyu beef, and a variety of other delicacies. The combination of high-quality meat and sea urchin was incredibly delicious. We also had a seasonal dish with a good luck charm for Setsubun. The meal continued with sashimi, cold vegetables, wagyu beef tongue, abalone and wagyu beef risotto, wagyu beef harami, wagyu beef sirloin, wagyu beef rib roast, and more. The meal ended with a delicious rice dish, fruit, premium milk ice cream, and matcha. The entire experience was luxurious and well-balanced. The wine selection was excellent as well, featuring wines like Romanee-Conti and Opus One. This restaurant is still relatively unknown, so it's easy to get a reservation now, but it's likely to become popular among adults seeking a luxurious dining experience. I highly recommend visiting this place. Thank you for the wonderful meal.

Tokyo: Just a 3-minute walk from Ginza-itchome Station, you can enjoy carefully selected black wagyu beef and rare ingredients from all over Japan, cooked right in front of you! Served in exquisite tableware such as the carefully crafted dishes by Mr. Koichi Uchida ⚪︎☑︎ Mutsuki 1 person 35000 yen. The luxurious battleship roll with snow crab and sea urchin is wrapped in seaweed for a decadent one-bite experience! The rich sea urchin pairs perfectly with the sweetness of the snow crab. You can also enjoy the rare God's tongue and God's harami, which are only available at 8 stores through a special deal with Kamiya Shoten. The tongue is thinly sliced but crispy on the outside and tender inside, with just the right amount of fat that melts in your mouth. The harami's barley miso condiment adds a unique and addictive flavor! The sirloin is finished with a rare frost, intensifying the umami flavor. Each meat dish is meticulously prepared by the chef, allowing you to savor each bite at the perfect moment. Highly recommended for dates or special celebrations. Course menu: [Appetizer] Snow crab and sea urchin, Tajima beef luxury battleship roll [Celebration set meal] New Year's colorful [Soup] Ebiimo white miso [Sashimi] Three-year Torafuku yaki and Tajima beef kelp-wrapped layered salad [Wagyu beef] Shiga Nishikawa Ranch 33-month-old Omi beef Chateaubriand [Wagyu beef] Ultimate God's tongue [Palate cleanser] Black abalone and wagyu beef risotto [Wagyu beef] Ultimate God's harami [Wagyu beef] Shiga Nishikawa Ranch 33-month-old Omi beef filet with Amami first-picked nori [Chopstick rest] New bamboo shoots, yuzu grilled [Wagyu beef] Hyogo Kawagishi livestock 35-month-old Kobe beef sirloin with frost finish [Main dish] Hyogo Kawagishi livestock 35-month-old Kobe beef rib roast Torafuku shirako yaki, sumashi-style [Rice dish] Hokkaido Nemuro kinki and Shiga-grown Koshihikari rice cooked in an earthen pot [Dessert] Seasonal fruits premium ice cream [Souvenir] Wagyu Jigunii stew. For more posts, click here ▶︎▷ @kgu.rume @kgu.rume2 ⚪︎ Store Information ⚪︎ Address ☞ 〒104-0061 4F Ginza Optica, 3-4-17 Ginza, Chuo-ku, Tokyo Business hours ☞ 17:00-23:00 Closed ☞ None #TokyoGourmet #GinzaGourmet #GinzaLunch #GinzaDate #GinzaDinner #GinzaYakiniku #JapaneseYakiniku #JapaneseYakinikuHasegawa #JapaneseYakinikuHasegawaBettei #GourmetAccount #YakinikuLunch #YakinikuDinner #MeatDepartment #BlackWagyu #YakinikuDepartment #YakinikuLovers #WantToConnectWithGourmetGirls #GourmetInstagram #WantToConnectWithYakinikuLovers #UraKaoGourmet #KaoGourmet #GourmetTour #Chateaubriand #GodsHarami #Tabelog #GourmetDepartment #Tabelog #GourmetTour #InstagramGourmetAward2023 #SnowCrab #Sirloin #GodsTongue

I visited this wonderful Japanese yakiniku restaurant for a celebration. Located on the 4th floor of a building in Ginza, the restaurant offers a concept of enjoying premium meat dishes complemented by delicious Japanese cuisine in a sophisticated setting. The attention to detail in the interior design of the restaurant was impressive, with a chic space featuring black and sturdy wooden elements, plaster walls, lighting, furnishings, counter, chairs, tableware, and even the doors meticulously designed. The seasonal course menu changes monthly, and each dish is carefully crafted. The appetizer included a luxurious roll with snow crab, sea urchin, and Tajima beef topped with caviar. The January course featured a variety of traditional New Year dishes beautifully presented. Each dish was meticulously prepared, with highlights like the candied kumquats with mascarpone and gorgonzola cheese. The simmered red sea bream was also delicious. The sashimi course included tuna from Oma and smoked tiger pufferfish, which was a unique and tasty combination. The grilled Omi beef Chateaubriand was cooked to perfection and served with a delicate sprinkling of salt. The grilled ultimate beef tongue had a surprising texture and was a delightful experience. The abalone and sirloin risotto served as a palate cleanser was rich and flavorful. The grilled ultimate beef harami with gold miso was a perfect balance of flavors. The Kobe beef fillet with freshly harvested seaweed was a highlight of the meal. The grilled new bamboo shoot with wood sorrel was fresh and fragrant. The Kobe beef sirloin with charcoal aroma was a fitting end to the meal. The meal concluded with a bowl of rice cooked in an earthenware pot and a dessert of Tochigi strawberries and homemade ice cream served with matcha. The wine selection was excellent and complemented the dishes perfectly. Overall, it was a fantastic dining experience in a beautiful setting, and I left the celebration fully satisfied. Thank you for the wonderful meal!

Last night, I visited Hasegawa Bettei Ginza store in Ginza, where I had a wonderful experience with Japanese yakiniku. It was my first visit to this restaurant. The restaurant is located on the 4th floor of a building, and the staff greeted me at the elevator on the 1st floor at the reserved time, which was a nice touch. The interior of the restaurant has a calm and luxurious atmosphere, with a nice touch of spring with plum blossoms placed on the counter. The meal consisted of a course menu, and here is a summary of the dishes I had: - Started with a refreshing draft beer, Suntory Master Dream, which had a slightly sweet and pleasant taste. - Enjoyed a luxurious gunkan maki with snow crab, sea urchin, and Tajima beef, topped with caviar and gold leaf. - Indulged in a festive New Year's celebration dish with various items, all with gentle and rich flavors. - Savored a special beer, ROCOCO Tokyo WHITE, which was a vibrant and fragrant white beer. - Tasted a comforting white miso soup in a delicate presentation. - Tried a sashimi platter with carefully aged fugu and Tajima beef, both with excellent flavors. - Paired the dishes with a recommended sake, Kuno Kuppei Honten Terroir Kurodashocho Fukuchi, which was elegant and suited the meal well. - Enjoyed a vegetable salad with olive oil and salted kelp, providing a balanced accent. - Delighted in Kobe beef Chateaubriand and beef tongue, both cooked to perfection. - Relished a black abalone and wagyu beef risotto, with the tender abalone standing out. - Paired the meal with a refreshing Hakushu highball. - Tried the divine harami (skirt steak) with Chiba miso sauce, which enhanced the meat's umami flavor. - Savored Kobe beef fillet with nori, a delightful combination. - Enjoyed a grilled bamboo shoot as a palate cleanser, with a satisfying texture. - Indulged in Kobe beef sirloin with a peppercorn seasoning, which elevated the flavor. - Ended the meal with a luxurious clay pot rice dish with rib roast and shirako, a decadent finish. The dessert, Tochigi Royal Queen, had a perfect balance of sweetness, with olive oil incorporated into the ice cream enhancing the flavors. The matcha tea was also delicious. The staff's service was excellent, and the restroom amenities were impressive. Overall, it was a restaurant suitable for dining with loved ones.

Last night, I went to a restaurant in Ginza with my mother. It was a kaiseki course that included yakiniku, and we visited a restaurant that truly showcases the beauty of Japanese cuisine. The name of the restaurant is 'Nihon Yakiniku', and it lived up to its name. My mother loves antiques and ceramics, and she was thrilled with the dinner at Hasegawa-san. They used tableware from ceramic artist 'Koichi Uchida' (as well as Arita ware, Oribe ware, Kyoto ware, etc.), which added to the traditional Japanese charm of the place. The ingredients were carefully selected from all over Japan, and the head chef's knowledge was evident in every dish. The staff's explanations were clear and detailed, making the dining experience even more enjoyable. Despite being a high-end restaurant, the atmosphere was very welcoming. They served the meal with a white plum on the side, starting with the 'Mutsuki' course (35,000 yen including tax). The first drink was a fresh fruit champagne for a toast. The appetizer was a luxurious hand roll with snow crab, sea urchin, and Tajima beef, topped with gold leaf. The presentation was stunning, and the live show of sprinkling gold leaf was a nice touch. The second dish was a colorful celebration platter with various delicacies. Each item had a unique twist, like the gold kumquat simmered with Gorgonzola and Mascarpone cheese. The flavors were delightful, and the dish was full of surprises. The next course was a miso soup with pink taro and spring vegetables, served with mustard on the side. The warmth of the soup and the flavors of the ingredients truly showcased the beauty of Japanese cuisine. We enjoyed a refined sake from Kuno Kuhachi Honpo, followed by a sashimi platter with three-year-old tiger pork, Tajima beef, and seaweed. The combination of flavors and textures was exquisite. The highlight of the meal was the Kobe beef Chateaubriand, which melted in our mouths. We also tried the 'God's tongue' and 'God's harami,' both of which had unique textures and rich flavors. The meal ended with a luxurious risotto made with black abalone and Kobe beef, paired with a red wine. The entire dining experience was a celebration of Japanese culinary artistry.

Located on the 4th floor of a building along Brick Street near MUJI Hotel in Ginza 3-chome, this restaurant is a place where you can experience a sophisticated and calm atmosphere with a strong Japanese influence. Upon arrival, a well-dressed female staff member greeted me outside the building and escorted me to a seat at the counter in front of the head chef. The head chef personally welcomed me and introduced me to the various artists behind the dishes and interior design, although I must admit that I didn't fully appreciate their value due to my lack of knowledge. The restaurant offers a set course menu that combines traditional Japanese kaiseki cuisine with elegant touches of grilled meat. The meat dishes are expertly prepared and served by the head chef himself, who even showed me the different cuts of beef tongue before cooking them. The pace of the course was comfortable, taking about 2 hours to complete. If you choose to indulge in the recommended wines from their cellar, the dining experience may take a bit longer. On the day of my visit, there were three other couples dining besides myself. This restaurant is perfect for creating special memories on occasions like anniversaries, offering an experience that may be a bit extravagant for everyday dining.

I visited Hasegawa Bettei in Ginza! I had the Shigatsu (Christmas Kaiseki) course (35,000 yen). It may be a delayed post, but I had a wonderful time as a way to end the year. The course exceeded my expectations with delicious dishes from start to finish. I had a truly happy moment! The variety of dishes was abundant, and each one was outstanding without compromise. The combination of crab and Tajima beef inside the crab shell at the beginning was amazing. Mixing it with jelly and eating it was exquisite. The abalone, which is becoming rare, dipped in liver soy sauce was also delicious. The beef, from tongue to fillet to sirloin, was satisfying. The Chateaubriand was served before I got too full, which was appreciated. The texture of the food was delightful, especially the "Divine Harami" made with barley miso. The fugu fin tempura in the specialty dish section was a pleasant surprise. The tempura had a great texture, and the crab filling was gentle. The last course of crab rice in a pot followed by authentic matcha with ice cream and persimmon was a perfect ending. Every dish made us feel like the main character from start to finish. It was amazing how the food was able to impress us so much. Thank you for the wonderful meal! ☺️

A rare high-end yakiniku restaurant where you can savor "God's tongue" and "God's harami". In all aspects such as the restaurant's decor, ingredients, dishes, tableware, and service, you can feel the magnificence of "ultimate". It is truly a "museum of food and space". The calm atmosphere of the interior, which is based on black, is a meticulously designed space with a mix of Japanese and Western elements, such as quaint mud walls, an array of pottery in the back, and antique-style lamps. This time, we had the seasonal kaiseki course "Shisou", which features wagyu beef as the main ingredient along with seasonal ingredients. The course started with grated taro with shrimp, a dish that is rich in dietary fiber to help prevent a sudden spike in blood sugar, showing consideration for the customers' health. The first course, snow crab, is one of the ingredients you want to eat the most at this time of year. Despite its small size, the white meat is packed with umami, enhanced by the richness of miso, and accented by the texture of the innards. The snow crab is also featured in the clay pot rice at the end. The crab-flavored clay pot rice is also exceptionally delicious! The wagyu beef, including "God's tongue" and "God's harami", along with the long-term raised specialty Matsusaka beef chateaubriand fillet, and Kobe beef sirloin, are all exceptional ingredients. Instead of using sauce for the yakiniku, the master carefully grills the meat in front of you on the roaster, seasoning it delicately with salt, miso, and crab shabu broth. The "God's tongue" and "God's harami" are the ultimate horumon that only selected restaurants receive from the long-established Shibaura Meat Market's "Kamiya Shoten". The pre-cooked meat chunks are surprising! The tongue, which is heavily marbled with fat, and the harami, which is finely marbled, are served in thick and thin slices. The thick slices produce a surprising flame due to the dripping fat, while the meat melts on the tongue with a delicate texture. The harami, seasoned with miso sauce, brings out the flavor of the harami. The deep-fried brown rice adds texture and fragrance. The Matsusaka beef chateaubriand is seasoned with delicate snow salt. The master sprinkling the snow salt looks as if snow is falling. The gentle saltiness enhances the flavor of the chateaubriand. The Matsusaka beef fillet is served with only truffles. The aroma of truffles and a hint of salt allow you to taste the fillet's flavor directly. The Kobe beef sirloin is finished with a charcoal frost. The charcoal aroma adds to the deliciousness. The Matsusaka beef rib roast is served with ishikari shabu-shabu of snow crab. The collaboration between crab broth and wagyu beef is a new discovery of deliciousness! Other dishes such as abalone sashimi, sea urchin temari sushi, and deep-fried shark fin are all impressive. The master's heartfelt hospitality talk added to the deliciousness. This restaurant allows you to experience the wonderfulness of Japanese culture through food, space, tableware, and hospitality. ☑ Seasonal kaiseki course "Shisou" ¥35,000 ・Small soup: Grated taro with shrimp ・Appetizer: Snow crab and Tajima beef co-starring ・Assorted appetizers: Seared new Tang black ink and roasted lily root Homemade ikura nashi vinegar, wasabi caviar ・Sashimi: Ezo abalone (Hokkaido, Funka Bay) liver soy sauce Buffoon sea urchin temari sushi (Hokkaido, Nemuro) ・Wagyu beef: Specialty Matsusaka beef chateaubriand, Snow salt God's tongue, thick and thin slices ・Cold vegetables: Zero yoko and early-harvested vegetable salad Olive oil and salted kelp ・Wagyu beef: God's harami, Barley miso Specialty Matsusaka beef fillet, Spanish black truffle ・Palate cleanser: Kyoto turnip ・Wagyu beef: Kobe beef sirloin, charcoal frost finish, fresh pepper ・Special dish: Deep-fried shark fin, crab sauce ・Main dish: Specialty Matsusaka beef rib roast