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We offer variety of traditional Japanese plates like Tonkatsu, Udon, and Tempura. We honor these traditions of Japanese cuisine by upholding the principles of high quality, and fresh ingredients. Sushi prepared vinegared rice, accompanied by a variety of fresh salmon, unagi, tuna, often raw, and vegetables.
Indulge in the Finest: 5 Must-Try Wagyu Yakiniku Restaurants in Ginza
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Haruto Suzuki is a senior food and drinks blogger at Question Japan. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. So if you want to discover Japan through its unique traditional cuisine, Haruto Suzuki’s blog will be a great source of information for you.
Kobe Beef 511
The dimly lit inside atmosphere is made pleasant by the use of brickwork and old furnishings. Lawry’s The Prime Rib Ebisu is a place where you may enjoy a fantastic ambience that is appropriate for celebrations and dates.
Niku No Mansei Akihabara Branch Chiyoda (Akihabara / Teppanyaki)
We only use the fine ingredient of “sushi rice”, also referred to as shari, or sumeshi. A roll or maki is a makizushi sushi roll that is usually rolled inside-out, and containing cucumber, crab or imitation crab, and avocado. Tokyo Japanese Steak House & Sushi Bar menu has been digitised by Sirved. The menu for Tokyo Japanese Steak House & Sushi Bar may have changed since the last user update. Sirved does not guarantee prices or the availability of menu items. Customers are free to download these images, but not use these digital files (watermarked by the Sirved logo) for any commercial purpose, without prior written permission of Sirved.
GIFT CARDS
Food is eaten hot and fresh off the grill with each delicious piece cooked exactly to your personal taste. Enjoy this delicious tradition that is known around the world as “Japanese BBQ”.Spend a special day or evening at Manpuku enjoying the finest yakiniku with special people. Here, the customer is also the chef in an exquisite collaboration between our succulent ingredients, the radiant heat of the grill, our highly trained preparers and servers, and you. Manpuku offers a variety of menu items to whet your appetite again and again.
XEX TOKYO / Teppanyaki An
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A satisfying meal at a steakhouse in Tokyo usually costs around 8,000 to 30,000 yen for a medium quality steak. A single steak made from higher quality beef, specifically Kobe beef, may cost up to $400 in the US or $200 in Japan. But, you can also get high-quality beef in Kobe at midday for less than $50 per person, therefore the cost of Kobe beef in Japan is often lower than half that of other countries. Kobe beef is regarded as the priciest and most sought-after beef in the world, with individual servings sometimes costing more than $200.
It has developed into an extremely famous restaurant in recent years and is inundated with bookings. One of the greatest ways to taste Japanese Wagyu Beef is through teppanyaki, or grilling on an iron griddle in the Japanese style. Hakushu, a genuine Teppanyaki restaurant that opened in the 1960s, serves exquisite Kobe meat, the highest-rated Wagyu beef in Japan. The restaurant has been included in the rankings several times and was awarded first place for “Best fine dining restaurant in Japan” by Tripadvisor in 2016. We believe a perfect balance of meat and sauce is the key to a tasty BBQ. Our dipping sauce made from a stock of vegetables and fruits has never changed since the birth of Manpuku 80 years ago.
This steakhouse is in the traditional Japanese manner, and is able to provide high-quality Kobe Beef meals at extremely reasonable costs. Hibachi cooking, also known as Teppanyaki, is a style of Japanese food preparation where guests gather around the hibachi grill and look on as chefs sear their food to perfection. Throughout dinner, chefs display knife skills and their mastery of the grill to entertain and delight.
Inspired Japanese Cuisine
Take note of their addresses and drop by anytime when you visit Tokyo. The ideal way to eat a steak, according to chef Michael Lomonaco, is rare to medium rare. The finest way to cook beef is medium rare because it gives the meat its greatest and purest flavor and enables for a charred exterior and cool interior.
Fresh vegetables are delivered directly from Manpuku’s contract farms, offering only the highest quality seasonal varieties to complement the Yakiniku experience. You can order the sukiyaki meal to taste the meat in a more classical way. But, their kaiseki menu, which features Kobe steak in practically every course, is much more fascinating and swoon-worthy.
The texture and taste of the meat begins to suffer at any temperature higher than medium-rare. The restaurant serves it “black and blue beef” which is a technique of cooking the steak very fast at high heat, keeping the exterior seared crispy and the interior staying juicy and rare. This gives guests the opportunity to experience the delectable flavor to the fullest.
Because it’s so precious and hard to find, Kobe beef is usually very expensive. Hiroyuki Kawamura is notable for his Western-influenced culinary techniques and strict adherence to provenance. Wagyu tartare is as silky as pure silk, the clear, rich beef consommé is astonishing in its flavor, and the blushing steak is so soft you might also cut it with a spoon.
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