wagyu mafiaThis is the flagship restaurant of wagyu mafia, which mainly sells wagyu overseas.It is for members only. They call themselves Wagyu progressive Kappo, which the restaurant is truly is, providing a wide range of various meat dishes.The steak is fantastic, of course, but the shabu shabu that uses the broth taken from wagyu bones, and the beef stew is totally magnificent.You will be surprised by the finishing dish, “Beef katsu sandwich.”The tenderness of the beef served rare is significant.“Beef katsu” is recently popular in Japan, and is served in many places, but I think theirs is the best.
sadly it's membership-based :(
CHIUnEA restaurant newly opened in Ginza by the second son of the owner of "Furuta," one of the best Chinese restaurants in Japan.As soon as the restaurant opened at the end of last year, Chef Furuta's wide relationship within various industries as a pedigree of culinary arts easily made the words spread all through Tokyo's gourmet world. It's already close to a restaurant you can't get reservations for. Before visiting, I imagined French cuisine, but the actual dishes showed influence from Chinese and Japanese, making it difficult to categorize into one specific genre.(It says "Innovative fusion" on Tabe-log. lol)The way each dish elevates the fine ingredients through simple cookery is magnificent.Upon visit, I was totally fascinated by the perfection of the golden soup of three kinds of ham, and the mallard from his home town.The "Kappo" style where Chef Furuta prepares each dish at the counter, in front of the guests is also very exciting.He aims to make his restaurant a membership club in the future.Now is the chance to meet the young talent that would shine on in the Tokyo gourmet world.I suggest you reserve and visit as soon as you can, if you are interested.
Tonkatsu HinataA new restaurant opened in Takadanobaba, an area full of tonkatsu competitors. Their sales point is that you can enjoy rare parts of pork that is bought by the whole.Their price is rather expensive.When you order prime loin(2,800 yen), olive oil and salt is served to accompany the katsu.The tonkatsu served in approximately 10 minutes has a handsome look that resembles that of the famous “Taiyo”, a restaurant listed regularly on Michelin’s Bib Gourmand.The pork is fed on 14 types of medicinal kampo feeds, which make it tender, fatty and sweet. However it is a question whether the restaurant can survive in this area with several famous restaurants such as “Narikura” and “Tonta”.When we were almost finished, the chef served us a piece of juicy fillet katsu on the house, and it was fantastic. The next time we visit, I will choose the fillet instead of loin.
Ginza YamagatayaOne of the most popular yakiniku places in Osaka, touted as the mecca of meat, opened a new branch in Ginza.For a while after its opening, only members were allowed to dine here, but it has opened its doors to first-time customers as well starting from January 2017.The course meal here (20,000 yen and above) is priced at a pretty hefty sum for yakiniku, but you definitely get what you pay for. The ends of the meat are cut off without any hesitation, leaving only the best part in the middle for the chef to grill.That paired with the owner grilling the meat to perfection…there is no way that this would not taste good.The highlight would be the beef tongue, where only the fatty sections of the bottom are used.With only the best part left, the tongue is separated into the top and bottom half, which allows you to enjoy the different flavours and texture of the two parts, making it a luxurious treat.Mm, although Tokyo is the best place in the world for sushi, but nowadays the yakiniku and steak places here have become particularly interesting…All meat-lovers, definitely have a try during your stay in Tokyo!
TacuboThis is a highly popular Italian restaurant which opened in March 2016, and is mainly known for their wood-fired steak.Less than a year after its opening, this restaurant earned itself one star in the Michelin Guide 2017.Besides the delicious appetizers and pasta here, the best thing to enjoy here would be their meat dishes.Of course, the beef steak, grilled to perfection with a beautiful aroma that sends bursts of fatty, savory goodness in your mouth with each bite, is delicious, but the grilled Australian lamb steals the show! Chef Takubo explains that this dish was created to show how good normal ingredients can taste after being grilled over a wood fire.This restaurant spread the appeal of firewood instead of the usual charcoal to the entire restaurant scene in Tokyo.We recommend being seated at the counter to enjoy the food while conversing with Chef Takubo.Although it is a highly popular place, the good thing is that 6 counter seats are only available for reservation on the actual day itself (from 11.30am to opening hours).Foreign visitors should also have good chances of getting spots to dine here.
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