Kobe Beef Rokama Charcoal Grilled Steak Ginza Ichimiya
神戸牛炉釜炭焼ステーキ銀座一宮
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Exquisite Kobe Beef Steak Grilled in a Clay Oven
Highlights
Ratings
Japan User ratings3.50(1 review)Reviews
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Menu
This is a lunch set centered on steaks of carefully selected Kobe beef from Tajima bloodlines, grilled in a specially commissioned hearth kiln. ▼Course contents ・Smoked salmon with salad ・Potage soup made from pesticide-free vegetables from Akiya Farm, Matsudo, Chiba ・Chef-selected Kobe beef hearth-kiln charcoal-grilled steak 120 g～ (weight can be increased) ※A dessert and after-meal drink set can be added for an additional ¥1,650 (tax and service included) [About private room fees] If you wish to use a private room, please indicate this in the request field. We may not be able to accommodate private rooms depending on reservation availability. Thank you for your understanding. Private room fees will be charged later via online payment. Private room fees are as follows: Private room (Small): 2 people ¥5,500 (tax and service included) Private room (Medium): 2–4 people ¥11,000 (tax and service included) Private room (Large): 2–8 people ¥16,500 (tax and service included) ※Course contents may change depending on weather and season. ※Includes consumption tax and service charge. ※No additional charges will apply unless extra orders are made.
We will prepare a celebratory plate for birthdays and special occasions. If you let us know in advance when making a reservation, we will prepare it as a gift from the restaurant.
How about a carefully crafted bouquet for various celebratory occasions? If you let us know in advance when making your reservation, we will prepare it as a gift from the store.
If you let us know in advance when making a reservation for celebrations such as birthdays, we will prepare a cake as a gift from the store.
This is a room for up to 2 people.
This is a room for up to 4 people.
The room is the optimal size for 6 people.
A sandwich made with carefully selected Kobe beef charcoal grilled steak.
The Kobe beef cutlet is coated in a rich sauce and made into a cutlet sandwich.
A hamburger made with plenty of Kobe beef lean meat and beef tendons, mixed with a sauce of tomato and red wine, served as a sandwich.
1993 Follet Ramillon Harmonie 65,000 Follet Ramillon Harmony 2017 Champagne Guénin Millesimé 80,000 Champagne Guénin Vintage 2008 de Venoge Cuvée Louis XV 90,000 de Venoge Cuvée Louis XV 2008 Billecart Salmon Cuvée Elisabeth Salmon Rosé 100,000 Billecart Salmon Cuvée Elisabeth Salmon Rosé 2008 Bollinger R.D. 100,000 Bollinger R.D. 1996 Duval Leroy Femme de Champagne 120,000 Duval Leroy Woman of Champagne 1990 Henriot Millesimé 120,000 Henriot Vintage 2015 Cristal Louis Roederer 130,000 Cristal Louis Roederer 2002 Jacquesson Avize Champ Cain Dégorgement Tardif 150,000 Jacquesson Avize Champ Cain Late Disgorgement CH 1995 Dom Pérignon P2 Moët et Chandon 150,000 Dom Pérignon P2 Moët & Chandon 2014 Belle Epoque Blanc de Blancs 200,000 Belle Epoque White of Whites CH 2004 Salon S Le Mesnil 550,000 Salon S Le Mesnil CH 1998 Krug Clos du Mesnil 600,000 Krug Clos du Mesnil CH
2021 Saint Aubin Les Perrieres (Henri Prudhon) 40,000 Saint Aubin Les Perrieres (Henri Prudhon) 2019 Château de Fieuzal Blanc (Pessac Leognan) 40,000 Château de Fieuzal Blanc (Pessac Leognan) 2018 Meursault Vireuils (Olivier Leflaive) 48,000 Meursault Vireuils (Olivier Leflaive) 2020 Puligny Montrachet (Olivier Leflaive) 55,000 Puligny Montrachet (Olivier Leflaive) 2020 Puligny Montrachet (Etienne Sauzet) 60,000 Puligny Montrachet (Etienne Sauzet) 2013 Château Smith Haut Lafitte Blanc (Pessac Leognan) 65,000 Château Smith Haut Lafitte Blanc (Pessac Leognan) 2019 Le Petit Cheval Blanc (Bordeaux) 69,000 Le Petit Cheval Blanc (Bordeaux) 2012 Meursault Perrieres (Jean Michel Gaunoux) 70,000 Meursault Perrieres (Jean Michel Gaunoux) 2020 Chassagne Montrachet Le Concis du Champs (Hubert Lamy) 80,000 Chassagne Montrachet Le Concis du Champs (Hubert Lamy) 2022 Silex Vin de France (Didier Dagueneau) 80,000 Silex Vin de France (Didier Dagueneau)
1986 Domaine de Chevalier Blanc (Pessac Leognan) 80,000 Domaine de Chevalier Blanc 2020 Hermitage Blanc (Jean Louis Chave) 90,000 Hermitage Blanc 2015 Puligny Montrachet Les Combettes (Jacques Prieur) 95,000 Puligny Montrachet Les Combettes 2021 Chablis (Francois Raveneau) 110,000 Chablis 2008 Sine Qua Non Kolibri (California) 160,000 Sine Qua Non Kolibri 2018 Meursault Porusots (Comtes Lafon) 230,000 Meursault Porusots 2012 Château La Mission Haut Brion Blanc (Pessac Leognan) 250,000 Château La Mission Haut Brion Blanc 2016 Montrachet (Marquis de Laguiche/Drouhin) 400,000 Montrachet 2009 Puligny Montrachet Sous le Puits (Maison Leroy) 800,000 Puligny Montrachet Sous le Puits 2013 Meursault Perrières (Coche Dury) 1,200,000 Meursault Perrières
2019 Volnay Caillerets (Pousse d’Or) 40,000 Volnay Caillerets (Pousse d'Or) 2014 Château Le Gay (Pomerol) 50,000 Château Le Gay (Pomerol) 2020 Justin Isosceles (California) 50,000 Justin Isosceles (California Paso Robles) 2022 Savigny les Beaune aux Petits Liards V.V. (Guilbert Gillet) 55,000 Savigny les Beaune aux Petits Liards V.V. (Guilbert Gillet) 2019 Hautes Côtes de Nuits aux Chaumes (Sylvain Cathiard) 63,000 Hautes Côtes de Nuits aux Chaumes (Sylvain Cathiard) 2010 Aubert Pinot Noir Ritchie Vineyard (Sonoma Coast) 68,000 Aubert Pinot Noir Ritchie Vineyard (Sonoma Coast) 2014 Château Montelena Cabernet Sauvignon Estate (Napa Valley) 70,000 Château Montelena Cabernet Sauvignon Estate (Napa Valley) 2009 Volnay Caillerets Ancienne Cuvée Carnot (Bouchard PF) 85,000 Volnay Caillerets Ancienne Cuvée Carnot (Bouchard Père et Fils) 2006 Pommard Les Rugiens (François Parent) 85,000 Pommard Les Rugiens (François Parent) 2016 Corton (Tollot Beaut) 87,000 Corton (Tollot Beaut)
2005 Château Gruaud Larose (Saint Julien) 90,000 Château Gruaud Larose (Saint Julien) 2022 Vosne Romanée Les Suchots (Manière P&F) 90,000 Vosne Romanée Les Suchots (Manière P&F) 2022 Hermitage Rouge (Jean Louis Chave) 100,000 Hermitage Rouge (Jean Louis Chave) 2017 Clos de la Roche (Michel Magnien) 110,000 Clos de la Roche (Michel Magnien) 2018 Corton Bressandes (Jacques Prieur) 120,000 Corton Bressandes (Jacques Prieur) 2007 Clos Saint Denis (Michel Magnien) 120,000 Clos Saint Denis (Michel Magnien) 2022 Vosne Romanée Les Chaumes (Méo Camuzet) 140,000 Vosne Romanée Les Chaumes (Méo Camuzet) 2012 Chambertin (Henri Rebourseau) 150,000 Chambertin (Henri Rebourseau) 1990 Château Rauzan Ségla (Margaux) 150,000 Château Rauzan Ségla (Margaux) 2019 Vosne Romanée (Emmanuel Rouget) 160,000 Vosne Romanée (Emmanuel Rouget) 1996 Latricières Chambertin (Faiveley) 170,000 Latricières Chambertin (Faiveley)
2020 Clos de Vougeot (Méo Camuzet) 180,000 2019 Chambolle Musigny (Georges Roumier) 190,000 1990 Château Leoville Las Cases (St.Julien) 200,000 2017 Chapelle Chambertin (Trapet) 210,000 2021 Morey Saint Denis Clos de la Bussière (Georges Roumier) 210,000 2014 Charmes Chambertin (Joseph Roty) 230,000 2018 Clos des Lambrays (Domaine des Lambrays) 230,000 2021 Grands Echezeaux (Mongeard Mugneret) 230,000 2003 Bond Vecina (Napa Valley) 240,000 2021 Charmes Chambertin (Armand Rousseau) 240,000 2006 Château Angelus (Saint Emilion) 260,000
2011 Promontory Red (Napa Valley) 280,000 2004 Sine Qua Non Grenache Into the Dark (California) 280,000 2020 Vosne Romanée Les Rouges du Dessus (Cécile Tremblay) 280,000 2001 Château Lafleur (Pomerol) 300,000 1987 Château Lafite Rothschild (Pauillac) 330,000 2022 Bonnes Mares (Georges Roumier) 380,000 2016 Vosne Romanée Cros Parantoux (Emmanuel Rouget) 700,000 2005 Musigny (Georges Roumier) 3,000,000
A luxurious full-course that showcases top-grade Tajima cattle lineage Kobe beef and seasonal ingredients. Note: Menu contents may change on the day depending on procurement and availability. - Akashi-yaki with baby octopus (iidako) - Seared true mirugai (giant clam) with sea urchin and nori sauce, topped with caviar - Horsehair crab bisque - Pine-cone-style grilled Japanese tilefish (amadai) and firefly squid with butter sauce, served with young bamboo shoots - Kobe beef beef cutlet with tartar sauce Served with freshly boiled green asparagus Ibaraki special selection fruit tomato "Terute Hime" - Kobe beef hearth charcoal-grilled steak 120 g and up (we can increase grams per customer's preference) Cuts: rump, ichibo (tri-tip), sirloin, fillet, shorthorn beef - Spring Amarin strawberries and Kuzumaki (Iwate) freshly squeezed milk ice cream - Chef Ichinomiya's supreme pudding Menu items may change depending on procurement. If you have any requests, please do not hesitate to let us know.
A luxurious course highlighting top-grade Tajima-lineage Kobe beef and seasonal ingredients. *Menu items may change on the day depending on procurement. - Akashi-style grilled baby octopus (iidako) - Seared mirugai (giant clam) with uni-nori (sea urchin and seaweed) sauce, garnished with caviar - Horsehair crab bisque - Matsukasa-yaki of amadai (tilefish) and hotaruika (firefly squid) with butter sauce, served with young bamboo shoots Ibaraki special selected fruit tomato “Terutehime” - Kobe beef hearth-oven charcoal-grilled steak, 120 g and up (additional grams available on request) Rump, Ichibo (top sirloin cap), Sirloin, Fillet, Tankaku beef (short-horned beef) - Spring Amarin strawberries and freshly milked ice cream from Kuzumaki, Iwate - Chef Ichinomiya’s supreme custard pudding Menu items may change depending on availability. If you have any requests, please do not hesitate to let us know.
Because Chateaubriand is a rare cut, it may be changed to another cut at the time of your visit. This is a course where you can choose as you like from appetizers to steak. A luxurious full course that makes the most of the finest Tajima cattle lineage Kobe beef and seasonal ingredients. - Baby octopus Akashiyaki - Seared geoduck with sea urchin and seaweed sauce, garnished with caviar - Hairy crab bisque - Pine‑cone style grilled tilefish and firefly squid with butter sauce, served with young bamboo shoots - Kobe beef beef cutlet with tartar sauce Served with freshly boiled green asparagus Ibaraki special fruit tomato "Terute Hime" - Kobe beef robata charcoal-grilled steak, Chateaubriand 120 g and up (Additional grams available upon customer request) - Spring Amarin strawberries and Kuzumaki, Iwate freshly squeezed milk ice cream - Chef Ichinomiya's supreme pudding Menu items may change depending on supply. If you have any requests, please do not hesitate to let us know.
This is a course featuring the finest Tajima-lineage Kobe beef, with appetizers prepared according to customers' requests. Please let us know your requests for dishes by phone, email, or other means. Appetizers will be prepared in response to customers' requests. For the steak (120 g), you can choose from Kobe beef rump, Kobe beef Ichibo (hip cap), sirloin, or lean fillet.
The owner-chef carefully selects and procures Kobe beef from the Kobe market, and you can enjoy Kobe beef hearth-kettle charcoal-grilled steak in a short time. Please note that menu items may change on the day depending on procurement conditions. - Akashiyaki of baby octopus (iidako) - Assorted appetizers - Hair crab bisque - Selected chef's choice Kobe beef hearth-kettle charcoal-grilled steak 120 g and up (increases in grams are available at the customer's request) ---------------------------------------------- A dessert and after-meal beverage set can be added for +3,000. Menu items may change depending on procurement. If you have any requests, please feel free to let us know.
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