01 / ABOUT THE PLACE
About this place
Set along a plain wood counter with only 6 seats, Edoyakiniku in Ginza is a fully attended yakiniku kappo restaurant where chefs cook every cut of meat to precise doneness on the roasters before you. At the counter helmed by Executive Chef Taisuke Chikashige—referred to as "Chikashige-mae"—the omakase tasting course centers on carefully selected purebred Tajima Manyo beef and offal sourced from Kamiya, composed to draw out the utmost character of each ingredient.
Thoughtful Starters and Dramatic Tongue Grilling
The meal opens with inventive dishes such as chilled nira reba (liver with garlic chives), prepared with meticulous bleeding and aging to retain only sweetness and depth, alongside cuts like ribeye core nigiri garnished with the kitchen's signature hige nori seaweed. The Kamiya beef tongue stands out as a focal point of the grilled courses, carved with bold knife work directly in front of diners and slowly cooked over close-range charcoal heat. The thick-cut base of the tongue delivers a fragrant exterior with a crisp, tender bite, while thinly sliced cuts dressed with salted scallions offer a light, refreshing contrast across textures.
Tailored Pairings and Dynamic Meat Courses
Beverage pairings form another pillar of the experience, with the sommelier matching meat textures and sauces to wines as well as inventive cocktails. Drinks such as a gari chuhai—blending gin aromatics with pickled ginger acidity—and various tea cocktails are appreciated for refreshing the palate between rich cuts. The mid-course continues at a lively pace with diverse preparations, such as a minced beef cutlet bound with concentrated oxtail soup inside a light, crispy crust, and a sirloin yaki-suki dipped in egg yolk and foamed soy sauce.
Seasonal Donabe Rice to Pastry Chef Desserts
For the finale, donabe clay pot rice arrives cooked with seasonal produce and meat kissed by straw smoke, served in styles of the diner's choosing such as dashi chazuke or topped with raw egg. The meal closes with sweet courses finished to order by a dedicated pastry chef, ranging from seasonal shaved ice and fruit daifuku to rich ice cream. Operating exclusively for dinner on a reservation-only basis, Edoyakiniku is designed for special celebrations and refined dining occasions.
