Tucked away in the quiet backstreets of Kagurazaka is a well-kept secret among those with a discerning taste for exceptional wagyu beef. Kagurazaka Nikuyorozu's interior oozes sophistication, with a sleek wooden dining counter and walls painted in a deep charcoal black, setting the stage for a memorable occasion.
At the helm is Yosuke Ikeda, a chef whose career began at the age of 17. He honed his craft in prestigious yakiniku establishments throughout Jiyugaoka, Ginza and Nishiazabu, leading to his current position where his expertise and vision come to life.
Kagurazaka Nikuyorozu dedicates itself to the art of charcoal-grilled wagyu, offering a sensory exploration of Japan's most prized beef. Courses start at ¥7,000, beginning with beef sashimi and a fresh seasonal salad. Guests are then treated to an opulent beef and sea urchin roll, followed by delicately prepared shabu-shabu-style wagyu and succulently grilled lean cuts over charcoal.
For guests who desire a bit more control over their dining adventure, the a la carte menu provides the opportunity to revisit favoured dishes or explore new ones not featured in the set course.