I discovered an amazing yakiniku restaurant in Ginza! To cut to the chase, it was delicious, fun, and I really liked it! If you love meat, you should definitely give it a try. Kenshiro, Ushimitsu, and Chikamitsu are well-known in the yakiniku scene, and the most famous among them, Kinoshige, started this place with only counter seats and by reservation only. Located on the 4th floor of a prime building in Ginza, it shares the same floor as the Chikamitsu Namikidori store. The interior is sparkling clean like a sushi restaurant, and the familiar Kinoshige greets you with a smile. It has a luxurious feel with only 6 counter seats. They even provide a place for your smartphone and chargers! This is a delight for food bloggers. The course starts when everyone is seated and it's a friendly atmosphere. Here are the dishes we enjoyed: - Uni Dog: A delightful combination of tender uni and wagyu beef wrapped in rice. The uni's fluffy texture and the tender wagyu beef blend perfectly in your mouth, creating a blissful melt-in-your-mouth experience. - Aged Liver: Liver aged for a week and lightly seared just before serving. It's incredibly delicious! Moist, tender, and melts in your mouth, with a savory aroma and no unpleasant aftertaste. The caviar adds a nice touch. - Grilled Tongue: This dish is amazing! The perfect chewy texture is irresistible. Each side offers a different deliciousness, and the tongue's umami flavor fills your mouth. - Ribeye Sashimi: Simple and delicious, served with soy sauce and wasabi. The meat has a moderate chewiness and a juicy umami flavor. - Matsutake Mushroom Noodles: The dashi made from bonito, kombu, and chicken is incredibly tasty. The aroma of matsutake mushrooms is rich, and the somen noodles play a supporting role. - Grilled Tongue with Soy Sauce: A thick piece of tongue is grilled to a perfect pink color with a savory soy sauce flavor. The tenderness and juiciness are outstanding. - Harami: The best harami ever! Crispy on the outside, rare inside, and incredibly juicy. It's tender and flavorful without any unpleasant smell. - Sirloin Shabu-Shabu: Quickly seared and served with a broth made from beef and vegetables. It's very tender. - Herb Salad: A homemade dressing made right in front of you. - Menchi Katsu: A luxurious menchi katsu made from hand-cut sirloin and harami. It's incredibly delicious, with a crispy exterior and a juicy, flavorful interior. - Fillet: A fillet like no other! It melts in your mouth, with a surprising amount of fat. - Matsutake Rice: An unbelievable amount of matsutake mushrooms! The dashi is made with meat, giving it a unique flavor. The matsutake's texture and aroma are rich, especially in the broth version. - Shaved Ice: A surprising end to the meal with Earl Grey syrup and two types of chestnut cream on fluffy shaved ice. Overall, it was a fantastic dining experience that I highly recommend to meat lovers.

A high-end yakiniku restaurant where you can enjoy the pure-blooded Tanba beef yakiniku in a counter-style setting. They offer a mix of yakiniku and meat kappo courses, with only one group served per day, giving it a special feel. This is the only place that focuses on Tanba beef, known for its rich flavor and pleasant aftertaste. The tongue and harami are consistently delicious, with the tongue being pleasantly thickly sliced. The course costs 33,000 yen and includes dishes like beef soup, leek liver, meat sushi, thick-cut tongue with sudachi and green onion, Tanba beef fillet with honey, marinated top brisket, sirloin with foamy soy sauce and matsutake mushrooms, vegetable rolls with seaweed, sirloin and harami croquettes, harami with garlic marinade, marinated rib cap, cold noodles with chicken broth, clams, and tail, yogurt ice cream with alcohol and cheese, fig gratin, apple and vanilla ice cream with caramel sauce. The unique touches like turning matcha liver into a leek liver style dish and adding honey to the fillet for extra flavor make this yakiniku experience interesting and delicious. They even perform magic tricks for entertainment. The wine pairings, mainly featuring Japanese wines, are also excellent. It was a delightful dining experience.

This restaurant is the 10th location of the Ushimitsu Group, which opened in June 2022, and it is the first counter-style yakiniku restaurant in the group. It is located next to the 9th location, Chikamitsu Ginza Namikidori, and is run by the head chef, Taosuke Chikamitsu. The menu is similar to other locations, with a focus on raw meat at the beginning, including a delicious sea urchin dog. The grilled meats include tongue, sirloin, fillet, and skirt, all of which are excellent. The course menu costs 33,000 yen and includes various dishes such as winter melon with shaved beef, cold chives liver, meat sushi, and more. The quality of the food is top-notch, and the addition of a famous pastry chef to the team promises even greater success in the future.

I went on a yakiniku date in Ginza with my partner. We visited "Edo Yakiniku," located in Ginza. It has a private counter where you can watch the meat grilling performance right in front of you. We started with a toast of sparkling wine! The course began with sirloin sashimi seasoned with shichimi pepper, which was perfect with drinks. Next, we had cold liver and leek, a unique dish with crispy leeks and sesame oil flavor. The meat sushi made with ribeye was prepared in front of us, with a cute seaweed beard. The corn soup was smooth and sweet. Then, we enjoyed the beef tongue, skillfully sliced in front of us. We also had a delicious beef fillet with wasabi and a flavorful sauce. The sirloin was cooked and served with egg yolk and foam soy sauce. The tail soup-flavored minced cutlet was crispy and tasty. The harami was marinated in a rich miso sauce. We paired these dishes with red and white wines. The thick sirloin was cooked quickly and served with egg yolk and foam soy sauce. Finally, we had cold noodles with a rich seafood broth. For dessert, we enjoyed almond tofu and shaved ice with Shine Muscat sauce. The restaurant provided entertainment with surprises and laughter, making it a memorable dining experience. Thank you for the wonderful meal.

This time, my husband requested to visit a restaurant after watching Terumon Jimon's YouTube channel, so my meat-loving daughter and I went together. When the elevator doors opened, we were greeted by a female staff member. The interior of the restaurant had a white wooden counter with 6 seats, and on the counter, there were tatami coasters where you could place your smartphone, and each seat had a charging cable for smartphones, which was a modern service. I requested a beer and whiskey pairing. The meal started with beef confit. The carefully sliced meat was served with one piece as it is and another piece with raw shichimi pepper. It had a good balance of fat and firm texture, and I had already finished my beer. The second dish was liver with leeks. The slightly spicy leek sauce paired well with the rare liver, which was sweet and delicious. The first whiskey pairing was with a whiskey called NAGAHAMA, served in a highball style. Despite its light color, it had a strong flavor, which surprised me. The meal included rice cooked in a small clay pot, thinly grilled meat wrapped in seaweed, and a soup made with corn and grated yam. The thickly sliced tongue was served with salt and egoma sauce, the carefully grilled inner thigh, the refreshing mino nanbanzuke, and the sirloin mixed with grated radish and egg yolk, all were tender and flavorful. The salad wrapped in seaweed, and the minced meat was coarsely ground and well-seasoned, making it very delicious. The last meat dish was harami, and the homemade cold noodles had a soup with collagen thickness and a gentle acidity, accompanied by chopped kakteki for flavor variation. The dessert was handled by the pastry chef, and we had two types of desserts, followed by the sommelier making matcha for us. When my daughter said it was "bitter," they made a matcha latte for her. After that, the sommelier performed a card magic trick! We had a very enjoyable time with the food, drinks, and service. Thank you for the wonderful meal!

Located a 4-minute walk from Ginza Station on the Tokyo Metro lines and a 6-minute walk from Higashi-Ginza Station on the Tokyo Metro Hibiya Line, this restaurant is on the 4th floor of a building along Namiki Street where many dining establishments are housed. Sharing the entrance with Ginza Chikamitsu, the entrance to Edo Yakiniku is right there as you walk in. It's a luxurious experience to enjoy the premium quality meat, Kinkosharyu, cooked right in front of you. First, try the sliced raw sirloin of Manyo beef. Have one piece with salt as it is, and the rest with the special seven-spice blend or as you prefer. The seven-spice blend is delicious. The cold liver and leek dish was outstanding. It's aged in refrigeration, with no hint of any unpleasant odor. I wanted to eat more of it. The sommelier recently obtained a whiskey qualification, so we ordered a whiskey pairing with 5 different types of Japanese whiskey to complement the dishes. This whiskey pairing was excellent! Starting with AMAHAGAN from Nagahama Distillery in Shiga Prefecture, which won an award at the 2022 San Francisco World Whiskey Competition. Delicious. I had it as a highball, and it was incredibly tasty. Next, the steamed sushi with sirloin. The nori designed to resemble Kinkosharyu's beard is adorable. The grated corn dish was fantastic. The beef powder is delicious. Then came the divine tongue of Tanba Manyo beef. Indulge in the thick-cut tongue of the divine tongue. Enjoy it with pickled himegobo and plum, mixed with egoma sauce and egoma. The juicy meat juice spreading in your mouth while eating the tongue is irresistible. The next whiskey was "Sakurao" from Ama District, Hiroshima Prefecture, with a flavor similar to Hakushu and a faint smoky aroma from aging barrels. The sweet aroma lingers in your mouth, making it quite delicious. A Japanese whiskey with a hint of peat aroma. The filet was Chateaubriand, with a soft and elegant flavor. Use wasabi to bring out the natural flavor of the meat. Kutani 12 years from Kurayoshi City, Tottori Prefecture. This was also my first time trying this whiskey. The lingering aroma of the rich scent is delightful. They purchase freshly baked seaweed every month. The fragrant seaweed from Oita and herbs from Gotanda. This Edo-style herb salad roll was incredibly delicious. The combination of seaweed and herbs is refreshing. Grilled Tanba beef sirloin. Dip the large-cut sirloin in a special sauce of leeks and sesame. Pair it with a white wine from Burgundy. Sirloin and harami minced cutlets. The minced cutlets have a coarsely ground texture due to being hand-cut. The flavor is robust. The special lemon sour is the perfect match. Alternating between the minced cutlet and lemon sour, both flavors enhance each other in a mysterious way. Rib roll and harami sauce grilled. Harami is the best! Harami is my favorite in yakiniku. Dip the rib roll in gochujang. The richness of the meat is felt strongly. Kutani 18 years received the Cask Gold Award at the 2023 San Francisco Whiskey Competition. First, savor it straight. The aroma spreading in your mouth is irresistible. The remaining whiskey was enjoyed as a highball. This was also delicious. Special cold noodles with chilled jelly soup were refreshing and delicious. The thin noodles of the cold noodles have a flavor similar to soba. Almond jelly with white peach jelly. The peach is "Natsuko" from Aichi Prefecture. Peaches are a must during this season. It was incredibly delicious. The second dessert was shaved ice. Earl Grey with a peach theme. This also featured "Natsuko" peaches. The ultimate pairing of grilled meat and whiskey was fantastic. Thanks to that, I got quite drunk, and I don't have a clear memory of the magic after dessert. It was a very enjoyable evening.

I am pleased to announce that I collaborated with Edo Yakiniku. Moe Uni x Edo Yakiniku. In a nutshell, it was an absolutely amazing event. Every dish was a collaboration of sea urchin and meat. The team led by Mr. Chikashige from Edo Yakiniku was fantastic! When asked what was the most delicious, every dish was truly unique and the participants were very happy. It was wonderful to host such a lovely event at a wonderful restaurant! I hope we can host it again in the future.

I revisited the restaurant! It was my second time visiting after making a reservation on the same day as my first visit! Wow, it's delicious! The luxury vibe is no joke! When you think of Ushimitsu, you think of the sea urchin dock, right? I added that too! Haha, the kaki goury was also delicious. The restaurant is about a 5-minute walk from Ginza Station! It's a sister restaurant of Ushimitsu Group, located next to Ginza Ushimitsu! It has a VIP-like feel that gets you excited! The interior of the restaurant is like a sushi restaurant, with the chef cooking right in front of you at the counter!

- Chef Koshige, the head chef, has opened a counter yakiniku restaurant called Edo Yakiniku inside Ginza Chikamitsu Namiki-dori. - The 10th milestone restaurant in the group, Edo Yakiniku offers a limited number of seats where guests can enjoy premium wagyu beef prepared with a special touch that enhances its flavor. - Located on the 4th floor of a new tenant building called HULIC & new NAMIKI 6, just a 5-minute walk from Higashi-Ginza Station, this is the first aerial floor store in the affiliated chain. - The exterior features a cream-colored wall with a white noren curtain hanging outside, visible from the elevator ride up to the 4th floor. - Upon entering, guests will find a stylish interior with a private room for Edo Yakiniku counter dining on the right side. The space allows diners to witness the entire cooking process live before their eyes. - Chef Koshige, born in 1988, has been honing his skills at the affiliated restaurants for about 7 years, constantly improving and finally achieving his dream of opening a counter yakiniku restaurant where he can showcase his passion for cooking. - The menu at Edo Yakiniku not only offers yakiniku dishes but also features carefully selected beef cuts in a course format with elements of meat cuisine. The lineup includes purebred Tamba Manyo beef and the premium cuts from the Kamiya Shouten's Kami series. - The high-quality content of the menu sets it apart from other affiliated restaurants, offering a unique and exceptional dining experience. - With Chef Koshige, his team of apprentices, Sommelier Maekawa, and a new pastry chef, the restaurant has been upgraded to provide an even more enjoyable and delicious dining experience. - The highlight of the meal was the exquisite lineup of purebred Tamba Manyo beef, and the Melon Shortcake served at the end was exceptionally delicious. - The courses included in the meal were as follows: - Chef's Special Course: - Marinated Rib Kalbi in Kumamoto Red Wine and Homemade Sauce - Shaved Corn and Wagyu Beef - Meat Sushi with Black Vinegar from Khmer Rabbit - Uni Dock with Hada Shellfish Uni - Thick-cut Tongue with Burdock, Umeboshi, and Awaji Island Onions - Cold Chives Liver - Grilled Tamba Manyo Beef Sirloin with Yuzukosho Sauce - Menchi Katsu - Tare Niku (Marinated Meat) with Purebred Tamba Manyo Beef Fillet and Rib Roll - Rice Dish: Vegetable Kimpa Don, Homemade Cold Noodles with Sansho Pepper Oil - Dessert: Cream Cheese Mousse with Peach Sauce, Melon Shortcake - Feel free to save this review for reference.

Visited on June 23, 2023, location: 3 minutes walk from Ginza Station, reservation required, invitation only, unclear waiting reservation, 6 people, 39,000 yen per person. Ordered Edo Yakiniku -Kinshigaezen-, including: fillet sashimi of Manyo beef and Hanano beef, beef bushi and pure vegetable chawanmushi, Edo-style herb salad roll, thick-cut God's tongue, God's harami, prosciutto melon, aged liver, sea urchin yam, mino yudofu, Shimacho's nanbanzuke, purebred Tanba Manyo beef sirloin, menchikatsu, purebred Tanba Manyo beef fillet, Hanano beef fillet, kimpa don, cold noodles, cherry pie, satonishiki and white peach ice cream, matcha. A yakiniku restaurant in Ginza. 3 minutes walk from B7 exit of Ginza Station, about 5 minutes walk from Higashi-Ginza Station. Located on the 4th floor of HULIC & New GINZA NAMIKI 6. Opened on May 30, 2022. The owner is Yasusuke Chikashige. No regular holidays, open by appointment only. Only 6 counter seats available. Only one course available: Edo Yakiniku -Kinshigaezen- for 33,000 yen. Cards accepted, electronic money not accepted. 10% service charge. No dedicated parking, but there is a coin parking nearby.

I visited Edoyakiniku after a year, and it seems like it has changed quite a bit. The cozy counter seating remains the same. We started with three dishes. The meat sushi, where the meat was wrapped in shari, was delicious. The grilled dishes included thick-cut tongue and thick-cut belly, with the belly marinated in shimachou fat. Next was liver with egoma sauce and wood sorrel. The sweet sauce was tasty. I really liked the minced cutlet, which had sirloin and harami. The crispy coating added a delicious touch. We also tried a comparison of fillet before finishing with rice and cold noodles. The well-crafted cold noodles were exceptional. Finally, the new addition to the team, the pastry chef, treated us to a refreshing rare cheesecake for dessert. The service was great, with the staff even performing magic tricks. It was a satisfying experience, with improved quality and flavor compared to last year.

I finally went to Edo-style yakiniku that I've been looking forward to! When I sat down, I was surprised to see Edo-style yakiniku written on the oshibori towel! It's clear that they pay attention to every detail. They have a magician sommelier and a dedicated pastry chef! You can really feel their dedication here!

[Edo Yakiniku] A yakiniku restaurant located in Ginza. It is a yakiniku ryotei run by Chef Chikashige, the head chef of the Nishi-Azabu Kenshirou, Chikamitsu, and Ushimitsu group. We enjoyed a variety of unique dishes that can only be tasted here, all packed with Chef Chikashige's expertise. - Beef sashimi with Manyo Beef / Hanano Beef - Chilled steamed beef with shaved beef - Yakiniku sushi with rib core / Chef Chikashige seaweed - Edo-style herb hand rolls - Thick-cut tongue and harami from Kamiya Shoten - Thick-cut harami with wood sorrel sauce - Yakiniku assortment with beef prosciutto melon, 7-day aged liver, Hokkaido sea urchin intestines, and striped jack pickles - Purebred Tanba Manyo Beef sirloin - Wagyu menchi katsu with langiri / harami - Purebred Tanba Manyo Beef fillet / Hanano Beef fillet - Kimchi-style rice / hand-made cold noodles - Cherry pie mousse / white peach ice cream - Matcha tea It was a long-awaited return to Edo yakiniku. Once again, we experienced Chef Chikashige's world of cooking and hospitality. From the purebred Tanba bloodline Manyo Beef to Kamiya Shoten's offal, the quality of the meat was exceptional. The way the meat was cut, seasoned, and prepared truly showcased the essence of yakiniku ryotei cuisine. The sirloin cut with a knife for the first time that day was a moment of bonding for Chef Chikashige and us. Being able to have conversations like this while watching the meat being cut, prepared, and served right in front of us was truly enjoyable. The dishes with unique twists were also excellent, but personally, I love Chef Chikashige's grilling technique the most. The cold noodles introduced this month are hand-made by Chef Chikashige. And with the addition of a pastry chef, the desserts have surpassed the level of a typical yakiniku restaurant. The experience of enjoying matcha and magic by Maekawa-san, a staple of Edo yakiniku, was truly satisfying. Edo yakiniku continues to evolve daily. I will definitely be revisiting. Thank you for the feast.

"Edo Yakiniku" - a new meat kappo restaurant from the Ushimitsu Group, affiliated with Kenshirou. The restaurant features a counter with only 6 seats, allowing guests to enjoy full attention from the renowned head chef. Each seat is equipped with a mobile phone stand and charger. The beef used is Tottori Prefecture's Manyo beef. The course menu priced at 33,000 yen includes: raw sirloin with sweet sauce, chilled chawanmushi with spring cabbage sauce and grated beef, yakiniku sushi, cress and nori rolls, thick-cut tongue, harami, assorted appetizers, sirloin, menchi katsu, fillet, shinshin, kimpa-style rice, cold noodles, and two desserts. We were able to enjoy a variety of high-quality meats and the exquisite atmosphere created by the head chef. It was delicious. Thank you for the feast. #EdoYakiniku #DeliciousMeatKappo #MeatKappo #DeliciousYakiniku #GinzaGourmet #GinzaDinner #WantToConnectWithFoodies #FoodieGram #GourmetTrip #GoodFoodIsHappiness #FoodLoversClub #FoodiesWanted #KantoGourmet #FoodReportGram #GourmetWriter #FoodieInformation #TokyoFoodie

My first experience with Edomae yakiniku...the top-notch yakiniku kaiseki from the Nishi-Azabu Kenshiro group...each dish was meticulously presented and seasoned, without any smoked items. The atmosphere and ambiance in Ginza for business entertaining is great. If I had to say, I wish I could have tried more cuts of meat.

At Ushimitsu Group's top-tier establishment, you can enjoy Yakiniku in a world-class setting with only 6 counter seats available. Indulge in the rare red meat of Manyo beef as sashimi or sushi, giving you the sensation of eating Shari-tama. Next, try their signature meat sushi adorned with seaweed in the motif of whiskers. The succulent red meat pairs perfectly with the Shari. Thickly sliced core tongue, grilled slowly for a juicy and crispy texture. The juicy Harami, perfectly matched with the dipping sauce. And the Minced Croquette, a luxurious treat with a crispy texture and overflowing meat juice inside. The Chateaubriand is unbeatable, a direct showdown with Manyo beef. Definitely a place worth revisiting.

Ushimitsu Group (including Chikamitsu and Kenshirou), now has 10 stores in Tokyo and Yokohama! The 10th store, "Edo Yakiniku," created by the group's head chef, Yasusuke Chikamitsu, has now been open for exactly one year. I finally had the opportunity to visit. Upon entering the restaurant, I was amazed by the beautiful white wooden counter! This is the group's first counter yakiniku, and I believe it is the first of its kind. While there are counter meat cuisine restaurants, I have never seen a counter with an embedded grilling net for meat. It has been just over a year since I last saw Yasusuke. I was delighted to see his right-hand man, the sommelier and magician, Maekawa. The two of them started "Edo Yakiniku" together. So, why Edo? Especially when there is already Chikamitsu. The reason will be explained later. The course is 33,000 yen (tax included). Here is what I had: - Roast beef sashimi - Grilled eggplant with grated radish and Akita Junmai steamed egg custard - Thigh meat with shaved bonito - Grilled beef sushi - Herb salad Next, the famous God's tongue from Kamiya Shouten was presented! Yasusuke personally prepared it in front of us. We tried thick and thin slices. Then, we had harami with a sauce of striped pig fat and onions. The meat was rich and delicious! My friend said it was the best of the day. By dehydrating the meat multiple times, they can bring out the intense flavor of the meat. A platter included: - Strawberry Wagyu beef ham roll - Liver - Sea urchin and tail jelly - Rib cap and caviar - Striped pig in Nanban marinade I apologize for forgetting to take a picture. The liver was probably the most delicious I have ever had. Yasusuke doesn't like liver, so he put a lot of effort into perfecting it. We then had Tottori Man'yō beef sirloin cutlet. It included sirloin close to the rump, harami, onions, and tail soup. The last grilled items were fillet and sagari with sauce. They used gas for the final grilling, a unique touch. For the finale, we had smoked Man'yō beef, pickled shallots, and monk garlic rice. The pastry chef presented an elaborate mango cake that didn't seem like a typical dessert from a yakiniku restaurant! We were so full! Maekawa served us matcha (and also performed a magic show!) Yasusuke doesn't just cut and grill meat; he treats it with great care. Despite his lively character, he handles the meat delicately and thoughtfully. When you visit "Edo Yakiniku," you can have Yasusuke cook the meat for you! Total spent: 35,000 yen Rating: 5 stars - Definitely want to revisit!

This is the 10th restaurant opened by the Ushimitsu Group in June 2022, featuring a counter-style yakiniku in Ginza overseen by Yasusuke Chikamitsu. It is the first yakiniku restaurant in the group to offer a counter-style dining experience. Located next to the 9th store, Chikamitsu Ginza Namiki-dori, on the same floor of the new HULIC building in Ginza Namiki-dori, this restaurant offers a simple course menu with a focus on fresh meat at the beginning. The Wagyu tongue prepared by chef Kamiya is particularly delicious. The course includes a variety of grilled meats such as tongue, sirloin, fillet, and harami, as well as a delightful uni dog. The menu also features a Wagyu sirloin sandwich and a variety of side dishes. The overall dining experience is characterized by its simplicity and high-quality ingredients.

Located about a 3-minute walk from Ginza Station, this restaurant received a rating of 3.74 at the time of the visit. Known as the masterpiece of the Ushimitsu Group, "Edo Yakiniku" offers an omakase course called "Chikashige Mae" (33,000 yen). The course includes various dishes such as roast beef with sauce, cold steamed egg custard with spring cabbage, grilled meat sushi, Edo-style herb salad, salted meat, and more. The head chef, Yasusuke Chikashige, personally prepares and serves the dishes. The course starts with thinly sliced Tottori wagyu beef loin dipped in homemade sauce, followed by grilled meat sushi with Chikashige's signature seaweed. The main dishes are grilled over charcoal and include tongue, harami (skirt steak), and sagari (hanging tender). The meal also features unique items like minced cutlet made with wagyu sirloin and harami, and various sauces for different cuts of beef. The course ends with straw-grilled rice served in a clay pot with toppings and condiments. The dessert is mango and yogurt shaved ice. The reviewer highly recommends this restaurant and believes it will likely be recognized as one of the top yakiniku restaurants.

The long-awaited Edo-style yakiniku was truly amazing... I was impressed by Mr. Chikashige's skills above all, and I am so happy to finally be able to go there. The godly tongue is amazing. I saw it being sliced right in front of me for the first time. The rare Ichibo of Manyo beef was too delicious. If I have the chance, I would definitely want to go again.