Nihon Yakiniku Hasegawa Bettei Ginza
Yakiniku (BBQ)
Set in shopping mecca Ginza, this restaurant elevates yakiniku to artistic heights by using high-quality Japanese wagyu and seasonal ingredients sourced from hard-to-find producers.
Restaurant Details
Operating under the concept of “a museum of supreme food and space” in the heart of Ginza, Nihon Yakiniku Hasegawa Bettei Ginza combines the principles of Korean barbecue with Japanese ingredients for a luxurious dining experience.
All ingredients, including wagyu from Kobe, Matsusaka and Omi, are directly sourced from niche, hard-to-find producers. The restaurant’s chief delicacy is “Kami No Tan” — literally translates to God’s (beef) tongue — with the thicker portion seasoned with wasabi and salt, and the thinner slice served with miso made in-house. The meat is sourced from the legendary Kamiya Shoten, a long-established butcher shop in the Shibaura meat market known for its long-aged cow — and elusive distribution.
Attention is paid just as much to its other wagyu and black Tajima beef, which are cooked without the standard sesame oil and garlic. Small decorative touches, such as gold leaf shavings on meat sushi, add to the elegance of the meal. A certified vegetable “sommelier” carefully chooses the season’s freshest produce, while a wine sommelier stocks sake and rare wines.
A fully open kitchen points out to the striking dining space. Clay walls, counters and table tops of its private rooms are installed by renowned plastered Kusumi Yusuke, who, in the past, was tasked to repair cultural properties. Ceramic tableware made by artist Uchida Koichi complements Nihon Yakiniku Hasegawa Bettei Ginza’s elegant art gallery atmosphere. The restaurant certainly knows how to dial up yakiniku from standard to one-of-a-kind.
The restaurant calls this an “encounter between yakiniku and Japanese cuisine.” And it certainly does. In this full 18-course experience, diners are treated to the renowned “God’s Tongue and Skirt Steak” from Kamiya Shoten, a legendary butcher in the Shibaura meat market, alongside a Japanese kuroge wagyu chateaubriand, carefully fattened over an extended period for unparalleled tenderness and flavor.
The restaurant calls this an “encounter between yakiniku and Japanese cuisine.” And it certainly does. In this full 18-course experience, diners are treated to the renowned “God’s Tongue and Skirt Steak” from Kamiya Shoten, a legendary butcher in the Shibaura meat market, alongside a Japanese kuroge wagyu chateaubriand, carefully fattened over an extended period for unparalleled tenderness and flavor.
Nihon Yakiniku Hasegawa Bettei Ginza Remarks
Please inform the restaurant beforehand if you have any allergies or special dietary restrictions.
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.
Please be sure to make a reservation for the exact number of guests attending.
Photos are for illustrative purposes only.
Nihon Yakiniku Hasegawa Bettei Ginza Business Days
Nihon Yakiniku Hasegawa Bettei Ginza Address
Ginza Optica 4F, 3-4-17 Ginza, Chuo-ku, Tokyo 104-0061
Nihon Yakiniku Hasegawa Bettei Ginza Access Info
Nihon Yakiniku Hasegawa Bettei Ginza is a 3-minute walk from Ginza Station on the Ginza Line and a 5-minute walk from Yurakucho Station on the Yamamote Line.
Nihon Yakiniku Hasegawa Bettei Ginza Phone Number
Nihon Yakiniku Hasegawa Bettei Ginza Cancellation Policy
Cancel your reservation at least 3 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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