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Niku Uchi Yama

Name: Niku Uchi Yama
Telephone: +81362640760
Price range: JPY 18.000
Rating: 3.52

肉うち山 / Nikuchiyama

3.52

（3risultati）

JPY 7.000

JPY 18.000

Kaiseki

Chuo-ku, Tokyo, Japan

prenotazione

Prenotabile・Servizio di agente di prenotazione

Genere

budget

JPY 7.000

JPY 18.000

Orari di apertura

domenica

vacanza

lunedì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

martedì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

mercoledì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

giovedì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

venerdì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

sabato

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

giorno festivo

vacanza

indirizzo

Stazione più vicina

HigashiginnzaStazione Da 0.17kmTsukijiStazione Da 0.42kmShinntomichouStazione Da 0.45kmGinnzaStazione Da 0.47kmGinnzaicchoumeStazione Da 0.47kmTsukijishijouStazione Da 0.63kmTakarachouStazione Da 0.63kmYuurakuchouStazione Da 0.73kmKyoubashiStazione Da 0.74kmHibiyaStazione Da 0.91kmHacchouboriStazione Da 0.94kmShimbashiStazione Da 1.03kmShiodomeStazione Da 1.04kmUchisaiwaichouStazione Da 1.19km

Tipo di posto

contatore

attrezzatura

Parcheggio non disponibile

metodo di pagamento

Carte di credito accettate(VISA, Maestro, JCB, AMEX e clienti)

Da 29 giugno a 26 luglio 2026

L	M	M	G	V	S	D
29	30	7/1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26

：Prenotazione immediata

：Prenotazione di una richiesta

：Nessun posto disponibile

：Giorni di chiusura

Un rifugio a Ginza per gustare piatti di carne freschissimi

Niku Uchi Yama è un ristorante di carne che offre piatti eccezionali a base di manzo di Yamagata in un'atmosfera da rifugio a Ginza. I piatti sono caratterizzati da una straordinaria collaborazione con frutti di mare freschi, e ogni portata suscita sorpresa e meraviglia. L'interno è uno spazio elegante e di alta classe, dove è possibile trascorrere momenti piacevoli.

valutazione

3.52（3risultati）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

cucina

servizio

atmosfera

Rapporto costi-prestazioni

Japan Valutazioni degli utenti3.55(1risultati)

cucina

servizio

atmosfera

Rapporto costi-prestazioni

Recensioni

私をご飯に連れてって

@goo2monster

Giappone

2020年3月25日

4.5

Ora della visita: 2020 anno2 mese notte

Prezzo a persona: JPY 15.000

Dishes that bring out the best of the ingredients as well as the meat This is the new restaurant of Kudo, owner of Ginza Kudo, Toku Uchiyama, and others, The name of the restaurant is Meat Uchiyama. Recently, I have been enjoying yakiniku, of course, but I prefer a more relaxed "meat kappo" style of cooking, I was looking forward to this day from the morning! Just outside of Higashi-ginza station, enter the alley behind the Kabuki-za Theater and you will find Toku Uchiyama on the first floor. You will find a building with Tokuchiyama on the first floor. Tokuchiyama is newly opened on the second floor of this building. There is no sign outside, and the door is up the stairs by the entrance of Tokuchiyama. There is a counter and table seating. The interior of the restaurant is very calm. The first item on the menu Chicken meatballs, liver, iburigoko (pickled ginger), and noshi ume plum are placed in a cute chicken-shaped monaka (bun). The combination of these four items, I had no idea what to expect, but it came together well and was extremely tasty! The crispy texture of the "monaka" makes me happy. Second item Matsuba Crab with raw senmai, and raw senmai, topped with a yellowish vinegar and Tosa vinegar jus. Garnished with rape blossoms. The crab meat is soft and fluffy, and goes well with the crunchiness of the senmai. The crab meat is soft and fluffy and goes very well with the crunchiness of the fish. The crab miso is also rich and delicious! The third dish Yamagata beef rump beef cutlet Tempura of butterbur sprouts with soy sauce malt. The meat wrapped in a thin batter is juicy, and although lean, it can be easily chewed! The bitterness of the butterbur gives the dish a mature taste. You can dip the meat and butterbur in the soy sauce malt or just eat it as it is! The "drinkable on its own" series is also making an appearance this time. LOL! Item 4 Yamagata beef sirloin Sushi Plenty of sea urchin on top. A ridiculously intriguing visual~! There is a layer of nori (seaweed) underneath, and you wrap it around yourself. The nori also has a very nice aroma and is crispy! The taste is heavenly. The fatty and tender meat and the rich sea urchin are a match made in heaven. The meat is lightly seared to give it a nice savory flavor. The fifth dish A wonderful bowl with colorful "niku" (meat) scattered all over the bowl! It was so cute I couldn't help but exclaim. When I opened the bowl, I found a picture on the back of the lid as well! Inside were beef tongue cooked to a tenderloin and Shogoin turnips. The soup poured around it was a grated soup with the flavor of oysters. The beef tongue was soft and surprisingly tender. The Shogoin turnips were also tender and sweet. When I finished the soup, I found a picture of "manga meat" on the bottom of the bowl as well. How elaborate! The sixth dish I was excited to see the caviar being placed over the counter. A plate of horse meat tartar and caviar on a bed of shimmering surumeika. The caviar was sprinkled with mimolette cheese, which was very stylish! I've never had squid and horse meat combined before! 7th dish Oops, what you see on the other side is a truffle,......! Truffle is rubbed on the foie gras and liliy bouillon bun. I couldn't help but capture it on video as he was rubbing it in front of my eyes. This is so delicious! The soft and fluffy buns have a rich foie gras flavor! The sweet bean paste and truffle aroma around the bun added a very luxurious flavor. The arare (small pieces of rice crackers) scattered around the bun were crunchy and tasty. Item 8 A block of meat appeared on the counter! This kind of performance is fun as well as the food. Yamagata beef ichibo steak is served with fresh pepper in soy sauce, wasabi and salt. Soy sauce to your liking. Simple meat is also delicious~! The elasticity of the meat when held with chopsticks is amazing! And yet, when you put it in your mouth, it is so tender. I want to keep chewing on this meat. The tangy fresh pepper was a nice accent. Finishing dish The rice is Yamagata's "Tsuyahime. The earthenware pot was opened in front of our eyes, and the rice was already shiny! Each grain of rice stood out perfectly, and it had been a long time since I had felt "beautiful" about rice. It has been a long time since I have felt that rice is "beautiful. Beef sinew with sesame sauce in tea-zuke Curry You can choose from one of the following options. But if the food is this good, I want to eat both! LOL! So I asked for a little bit of both. Tender braised beef tendon is served with sesame sauce. First of all, I had it with rice as it was. Too delicious! The rice itself is delicious, and the sesame sauce makes it even more so! I was about to run out of ochazuke, so I hurriedly asked for more tea. LOL! Of course, ochazuke is delicious and easy to slurp up. Next was curry! It smelled so good that I couldn't stop my excitement from the time the person next to me was eating. It had a sourness from the tomatoes and was more refreshing than expected, but also rich, It was definitely a delicious curry. I was told that there was still some rice left and that I could have another serving. I took their word for it and had another helping of curry! It was so good that I had the appetite of a growing athlete! LOL! Dessert. What a lovely, girlish strawberry parfait! The gold leaf is sparkling! It is made with soy milk cream, so even I, who usually doesn't like whipped cream, was able to eat it easily. The owner, Mr. Kudo, is from Yamagata, The owner, Mr. Kudo, is from Yamagata, so many Yamagata ingredients such as meat, rice, pickles, etc. are used. On this day, I had a lemon sour (so lemon, so lemon! Delicious!) ), a lemon sour (so lemon! Delicious!), and Sake, wine and green tea. The sake cups are very nice! The design is perfect for my taste and I am very impressed. It was a wonderful place to enjoy a variety of meats such as beef, chicken, and wild boar with elaborate dishes!

shiroro

@shiroro

2020年12月8日

3.5

Ginza Lunch. Luxury lunch. Delicious soup stock and rice that only kappo cuisine can offer. The freshly cooked rice and meat are already exquisite!

fotografia

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メニュー

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8000 yen course

JPY 8.000

10000 yen course

JPY 10.000

informazioni di base

日本語 English 한국어 简体中文繁體中文（台灣）繁體中文（香港）ภาษาไทย Français Español Deutsch

Queste informazioni sul negozio sono state fornite dall'utente e non possiamo garantirne la correttezza. Si prega di verificare prima di utilizzare queste informazioni.

Nome del negozio

Niku Uchi Yama

Inglese

Nikuchiyama

giapponese

肉うち山

Lingua coreana

니쿠우치야마

prenotazione

Prenotabile・Servizio di agente di prenotazione

Genere

numero di telefono

+81 3-6264-0760

indirizzo

Stazione più vicina

Orari di apertura

domenica

vacanza

lunedì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

martedì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

mercoledì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

giovedì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

venerdì

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

sabato

12:00~14:00

(L.O.13:30)

Prenotabile

17:30~22:00

(L.O.21:30)

Prenotabile

giorno festivo

vacanza

budget

JPY 7.000

JPY 18.000

Tipo di posto

contatore

metodo di pagamento

Carte di credito accettate(VISA, Maestro, JCB, AMEX e clienti)

attrezzatura

parcheggio

nessuno

tabacco

Vietato fumare

Giorno di apertura

2 febbraio 2020

sito

nessuno

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Niku Uchi Yama

肉うち山 / Nikuchiyama

Da 29 giugno a 26 luglio 2026

Un rifugio a Ginza per gustare piatti di carne freschissimi

valutazione

Recensioni

fotografia

menù

informazioni di base

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