Tokyo, Japan｜NIKUAZABU Kuroge Wagyu｜Nishi Azabu Store

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ーRestaurant introductionー

A popular yakiniku restaurant opened in 2011 in Nishi-Azabu, a high-end residential area in Tokyo.

We carefully prepare a chef's recommended course of A5 grade Kuroge Wagyu beef that is easy to enjoy and great value for money. You can enjoy the Japanese authentic yakiniku course.

You can also prepare "meat cake" when celebrating the festival. Be sure to let us add excitement to your special holiday!

ーPackage introductionー

※Drinks are not included in the package, please order drinks separately.

• Chef’s recommended set meal

It comes with 11 kinds of meat, appetizers, and final dishes. All meats are grilled by the waiter.

2 types of appetizers (salad, pickles), grilled Wagyu beef sushi with caviar, salt grilled beef tongue, Shingen chicken fillet from Yamanashi Prefecture, barley beef tenderloin, Shingen chicken leg from Yamanashi Prefecture, Joshu Pork Chateau from Gunma Prefecture Lyon, A5-grade rare cuts of Kuroge Wagyu beef, 3-second seared meat, three kinds of grilled pork with today's sauce, A5-grade grilled beef brisket, and the final dish is a mouthful of curry

• Chef’s special selection set meal

It comes with 12 kinds of meat, appetizers, and final dishes. The waiters are responsible for grilling all meats.

2 types of appetizers (salad, pickles), grilled Wagyu beef sushi with caviar, grilled beef tongue with salt, premium Kuroge Wagyu beef belly, Kuroge Wagyu rump, Kuroge Wagyu rump, Kuroge Wagyu rump cap, Kuroge A5-grade rare cuts of Wagyu beef, 3-second searing of the tenderloins, three types of beef tripe stewed in a special Japanese-style soup for 6 hours, A5-grade grilled sirloin shabu-shabu, A5-grade grilled sirloin, and the final dish, a mouthful of curry

• Ultimate Chef’s recommended course

※Contains sea urchin, salmon roe, caviar, and half-cooked meat. If you are not able to eat it, please order other set meals.

It comes with 13 kinds of meat, appetizers, and final dishes. The waiters are responsible for grilling all meats. .

2 kinds of appetizers (salad, pickles), grilled Wagyu beef sushi with caviar, shiny meat (salmon roe on top of medium rare meat), salt-grilled beef tongue, Shingen chicken leg from Yamanashi Prefecture, Kuroge Wagyu beef ribs, barley beef Tenderloin, Gunma Prefecture Joeshu Pork Chateau Briand, A5 grade Kuroge Wagyu beef tenderloin seared in 3 seconds, 3 types of tripe stewed in a special Japanese style soup for 6 hours, heart-pounding sea urchin meat (beef loin) The meat is topped with sea urchin) A5 grade grilled sirloin, and the final dish is Azabu donburi (the rice is topped with half-cooked meat, sea urchin, salmon roe, and caviar)