Hyperlocal Tokyo

As the reviews suggested, the meat served after ordering a whole head of cattle is truly an artistic culinary experience. I was surprised to find not only steaks but also down-to-earth dishes like meatball soup and mini ramen. The presence of the head chef, Mr. Tanaka, is overwhelming, and the staff serves with a perfect understanding and synergy. The portions are generous, leaving me completely satisfied.

This is the pinnacle of beef cuisine. Every dish was incredibly delicious. With only eight seats at the counter, you'll witness the highest quality beef prepared right before your eyes by the master butcher, Boss Tanaka Satoru. The beef that night was Tajima-Gyu, the highest grade of Tajima beef, meticulously raised by the renowned cattle rancher, Ueda Nobuya. Known as 'Tajima-Maguro,' this beef is characterized by its low melting point fat, resulting in a smooth, tuna-like texture. Each dish is presented with meticulous explanations of the chef'sこだわり (commitment to quality), enhancing the enjoyment of the flavors. The wine pairing that evening was The Maiden 2011, the second label of the Napa cult wine, Harlan Estate. The interior exudes a refined and luxurious ambiance, reflecting the restaurant's dedication to excellence.

The pinnacle of meat-eating establishments. The exquisite cuisine was beyond words, truly a masterpiece. The staff were friendly and engaging, and the atmosphere of the restaurant was excellent. It's worth noting that one might feel out of place without slightly formal attire. The portions are quite substantial, even for adult males, so come with an empty stomach.

Finally, I made it to Nikuya Tanaka! This is the place where you can savor the pinnacle of Japanese beef. Today, I had a 51-month-old female Matsusaka beef. I had always thought that a 26-month-old young female cow was the best, but today I was treated to a 51-month-old, meticulously raised, haute couture cow. The beef was incredible, but the dishes served in between were equally delicious. They use carefully selected ingredients and prepare them in a way that maximizes their natural flavors. The generous serving of caviar on a large clam, the sirloin tempura, the bamboo shoots from Kyoto's Tsukahara, the firm somen noodles served in an ice bowl… I can't even list all the amazing dishes made with incredible ingredients. The wines available were also exceptional. I was so impressed with everything that I'm sure Tanaka-san, the owner, thought I was a great customer. He said that the beef I was eating was the best in all of Japan today! He was so confident in the quality of the beef he uses. We had a lot of fun chatting and enjoying the delicious food. It's not cheap, though. With alcohol, it came out to about 140,000 yen for two people. But when you consider that you're getting the best beef in Japan, it's understandable. I made a reservation for my next visit on the way out. The earliest available slot was three months from now. At this price point, being fully booked is a sign that it's fairly priced. Tanaka-san and the staff saw me off at the elevator, making for a wonderful experience from start to finish. ✨

Everything was delicious, from the chestnut 'Jibuni' appetizer to the 'Shigureni' beef served with rice, and the orange dessert. I had never tasted such large chestnuts before. The rice was cooked in a pot, and the texture was just right. I wanted to buy some to take home (laughs). The champagne was Dom Pérignon. I will definitely come back again.