Ginza Yamashina Hanare
Overlooking the lavish Ginza Yonchome Intersection, Ginza Yamashina Hanare's kaiseki-style dining does full justice to Omi beef’s unrivaled appeal.
Restaurant Details
Adjacent to the main Yamashina store and secreted away on the top floor of Ginza Place, Ginza Yamashina Hanare feels like an exclusive members-only yakiniku club with its jaw-dropping private rooms that feature live-edged wood tables and organic sculptures.
The restaurant serves up a medley of luxurious beef cuts in the manner of yakiniku-cum-kaiseki dining: raw proteins are cooked in front of diners by expert chefs and handed directly from the grill. Rare, fully-matured Omi cattle are sourced from Shiga Prefecture and purchased only after they turn 40 months, passing the usual 24-month preferred by other establishments. The result means meat is tender and flavorful regardless of its cut. The beautifully arranged beef appetizer sets the mood, while the eyes are drawn to other arriving dishes: beef sushi, salt-grilled beef tongue and shigureni (simmered beef with ginger) on top of cold noodles. The cutlet sandwich — panko-coated beef nestled between milk bread from Centre The Bakery in Ginza — is both familiar and elevated.
The high-luxe experience extends to the drink pairing. Petrus and Romanee-Conti wines are ready to impress, and the envious collections like Juyondai and Jikon sake, as well as the house-special Hakurakusei Michiba Rokusaburo, leave a lasting impression. The smokeless roaster ensures guests leave the restaurant free from any lingering odors.
Come here for that once-in-a-lifetime luxe dining or when you want to impress a visiting friend.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥20,176 for a limited time only. It features some of the restaurant’s most popular dishes, such as various cuts of beef both seasoned with salt and dressed in sauce, Omi beef sukiyaki in an earthenware pot, and of course the restaurant’s signature wagyu tenderloin cutlet sandwich.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥20,176 for a limited time only. It features some of the restaurant’s most popular dishes, such as various cuts of beef both seasoned with salt and dressed in sauce, Omi beef sukiyaki in an earthenware pot, and of course the restaurant’s signature wagyu tenderloin cutlet sandwich.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥25,353 for a limited time only. Starting off with a “treasure box” of Omi beef sushi, it features other delectable cuts of beef like thick-cut salt-grilled tongue and yaki-suki, finishing off with the restaurant’s signature wagyu tenderloin cutlet sandwich.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥25,353 for a limited time only. Starting off with a “treasure box” of Omi beef sushi, it features other delectable cuts of beef like thick-cut salt-grilled tongue and yaki-suki, finishing off with the restaurant’s signature wagyu tenderloin cutlet sandwich.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥31,824 for a limited time only. It starts strong with a selection of Omi beef sashimi, and takes diners through a selection of fine cuts both salt-grilled and marinated in sauce, and of course features the restaurant’s famed wagyu tenderloin cutlet sandwich.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥31,824 for a limited time only. It starts strong with a selection of Omi beef sashimi, and takes diners through a selection of fine cuts both salt-grilled and marinated in sauce, and of course features the restaurant’s famed wagyu tenderloin cutlet sandwich.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥38,294 for a limited time only. Guests start off with Kobe beef nigiri-zushi and jump straight into thick-cut, salt-grilled beef tongue. The restaurant’s signature wagyu tenderloin cutlet sandwich aside, other highlights also include a luxurious one-two combination of Japanese spiny lobster grilled over charcoal and a sirloin steak of finely marbled Kobe beef.
A course at Ginza Yamashina Hanare with over 150 grams of beef, available at ¥3,000 off the original price of ¥38,294 for a limited time only. Guests start off with Kobe beef nigiri-zushi and jump straight into thick-cut, salt-grilled beef tongue. The restaurant’s signature wagyu tenderloin cutlet sandwich aside, other highlights also include a luxurious one-two combination of Japanese spiny lobster grilled over charcoal and a sirloin steak of finely marbled Kobe beef.
Ginza Yamashina Hanare Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Ginza Yamashina Hanare Business Days
Ginza Yamashina Hanare Address
Ginza Place 11F, 5-8-1 Ginza, Chuo-ku, Tokyo 104-0061
Ginza Yamashina Hanare Access Info
Ginza Yamashina Hanare can be directly accessed from Ginza Station via Exit A4.
Ginza Yamashina Hanare Phone Number
Ginza Yamashina Hanare Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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10 meals
COURSE MENUTeppanyaki Icho (Grand Nikko Tokyo Daiba)
Teppanyaki Icho not only dazzles guests with spectacular displays of culinary skill, but also a beautiful sight of Tokyo Bay and its surroundings, thanks to its position on the 30th floor of the Grand Nikko Tokyo Daiba.
COURSE MENUNikuya Manno Ohatsutenjin Urasando
This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.
COURSE MENUYakiniku Niku Tatsu Aoyama
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COURSE MENURistorante Porto Faro - Ginza Main Branch
Executive chef Sou Hoshiai dazzles guests with his dual mastery of the teppan grill and traditional Italian cuisine, the latter of which he honed while training at a series of trattorias across Italy.