Yakiniku Kamiishi Nishi Azabu

A variety of luxurious and creative dishes combining carefully selected Japanese beef and seasonal ingredients. This course is the pinnacle of Yakiniku Shinseki's hospitality. Reservations are required by 21:00 the day before. Please be forewarned in advance.

This course allows you to enjoy small portions of carefully selected Japanese beef, including Kamishi beef, and creative dishes unique to Yakiniku Kamishi.

This is a special course featuring all kinds of "Jinseki" beef, a fantastic Japanese beef. Do you know the difference between "Wagyu" and "Japanese beef"? While "Japanese beef" can be called "domestic beef" even if it was born overseas, "Wagyu" can only be called "Japanese beef" if it was born and raised in Japan. Among "Wagyu" cattle, "Jinsekigyu", of which only 400 are shipped annually, is called "fantastic Wagyu". Wagyu is characterized by its "softness. The melting point of Kamiseki beef's fat is low, so the texture is as if it melts on the tongue. It also has a rich umami taste and a mild sweetness, just like milk. We hope you will enjoy this fantastic Wagyu "Kamiishi Beef!

A variety of luxurious and creative dishes combining carefully selected Japanese beef and seasonal ingredients. This course is the pinnacle of Yakiniku Shinseki's hospitality. Reservations are required by 21:00 the day before. Please be forewarned in advance.

This is a special course featuring all kinds of "Jinseki" beef, a fantastic Japanese beef. Do you know the difference between "Wagyu" and "Japanese beef"? While "Japanese beef" can be called "domestic beef" even if it was born overseas, "Wagyu" can only be called "Japanese beef" if it was born and raised in Japan. Among "Wagyu" cattle, "Jinsekigyu", of which only 400 are shipped annually, is called "fantastic Wagyu". Wagyu is characterized by its "softness. The melting point of Kamiseki-gyu's fat is low, so it melts on the tongue. It also has a rich umami taste and a mild sweetness, just like milk. We hope you will enjoy this fantastic Wagyu "Kamiishi Beef!

This course allows you to enjoy small portions of carefully selected Japanese beef, including Kamishi beef, and creative dishes unique to Yakiniku Kamishi.

A variety of luxurious and creative dishes combining carefully selected Japanese beef and seasonal ingredients. This course is the pinnacle of Yakiniku Shinseki's hospitality. Reservations are required by 21:00 the day before. Please be forewarned in advance.

This is a special course featuring all kinds of "Jinseki" beef, a fantastic Japanese beef. Do you know the difference between "Wagyu" and "Japanese beef"? While "Japanese beef" can be called "domestic beef" even if it was born overseas, "Wagyu" can only be called "Japanese beef" if it was born and raised in Japan. Among "Wagyu" cattle, "Jinsekigyu", of which only 400 are shipped annually, is called "fantastic Wagyu". Wagyu is characterized by its "softness. The melting point of Kamiseki-gyu's fat is low, so it melts on the tongue. It also has a rich umami taste and a mild sweetness, just like milk. We hope you will enjoy this fantastic Wagyu "Kamiishi Beef!

This is a special course featuring all kinds of "Jinseki" beef, a fantastic Japanese beef. Do you know the difference between "Wagyu" and "Japanese beef"? While "Japanese beef" can be called "domestic beef" even if it was born overseas, "Wagyu" can only be called "Japanese beef" if it was born and raised in Japan. Among "Wagyu" cattle, "Jinsekigyu", of which only 400 are shipped annually, is called "fantastic Wagyu". Wagyu is characterized by its "softness. The melting point of Kamiseki-gyu's fat is low, so it melts on the tongue. It also has a rich umami taste and a mild sweetness, just like milk. We hope you will enjoy this fantastic Wagyu "Kamiishi Beef!