Niku-Azabu Shinbashi
With a solid roster of prime wagyu cuts and 13 varieties of meat, locals rely on this nicer-than-normal yakiniku joint to unwind after work.
Restaurant Details
Niku-Azabu Shinbashi stands out for a few reasons: its cool gastropub vibe, its awesome selection of drinks and, most importantly, its stock of high-quality wagyu set at reasonable price points.
The first Niku-Azabu joint debuted in 2011 in Nishi Azabu and quickly became a Tokyo fixture for locals craving some yakiniku (in Japanese, “yaki” means grill and “niku” means meat). The Shinbashi branch lands itself in Tokyo’s izakaya capital, dressed in wood and a spartan look with tables outfitted with grills.
The focus is on premium beef, including A5 wagyu, alongside more adventurous cuts like tongue, tripe and offal that can be ordered ala carte. Chateaubriand, skirt steak, sirloin, and wagyu cuts are prepared at an open bar and served raw for a cook-it-yourself experience. For those opting for the omakase course, the staff expertly grills the meat to your preference (a word to the wise: cooking your wagyu medium-well is a rookie mistake; trust the staff).
Luxurious ingredients like caviar and sea urchins make guest appearances, too. The chef crowns the seared meat sushi with caviar and serves "uni niku” — sirloin topped with fresh sea urchin — in the premium course.
The most luxurious course at Niku-Azabu Shinbashi features exquisite meat dishes enhanced with sea urchin, caviar, and salmon roe. Diners can savor a comparison of three types of A5 kuroge wagyu, each grilled for just three seconds, alongside a premium wagyu chateaubriand steak. Highlights include meat sushi topped with caviar and the special “uni niku” — sirloin topped with sea urchin. The staff will handle the grilling and cook the meat to your preference.
The most luxurious course at Niku-Azabu Shinbashi features exquisite meat dishes enhanced with sea urchin, caviar, and salmon roe. Diners can savor a comparison of three types of A5 kuroge wagyu, each grilled for just three seconds, alongside a premium wagyu chateaubriand steak. Highlights include meat sushi topped with caviar and the special “uni niku” — sirloin topped with sea urchin. The staff will handle the grilling and cook the meat to your preference.
An elevated version of the standard omakase course, this dining experience allows guests to savor higher-quality meat cooked to their liking and paired with eight different sauces. The highlight is the tasting of three rare A5 kuroge wagyu cuts, each grilled for just three seconds, the exquisite “uni niku” — sirloin topped with sea urchin — and A5 sirloin grilled to your preference.
An elevated version of the standard omakase course, this dining experience allows guests to savor higher-quality meat cooked to their liking and paired with eight different sauces. The highlight is the tasting of three rare A5 kuroge wagyu cuts, each grilled for just three seconds, the exquisite “uni niku” — sirloin topped with sea urchin — and A5 sirloin grilled to your preference.
The "standard" omakase course at Niku-Azabu is anything but typical. Diners will still enjoy three types of rare A5 kuroge wagyu, each grilled for just three seconds, and succulent sirloin. The experience begins with dishes like meat sushi topped with caviar and salted beef tongue. The course also includes premium chicken from Yamanashi Prefecture and pork from Gunma Prefecture.
The "standard" omakase course at Niku-Azabu is anything but typical. Diners will still enjoy three types of rare A5 kuroge wagyu, each grilled for just three seconds, and succulent sirloin. The experience begins with dishes like meat sushi topped with caviar and salted beef tongue. The course also includes premium chicken from Yamanashi Prefecture and pork from Gunma Prefecture.
Niku-Azabu Shinbashi Remarks
Guests are requested to note that the course menus do not come with drinks.
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.
Niku-Azabu Shinbashi Business Days
Niku-Azabu Shinbashi Address
GEMS Shinbashi 9F, 2-12-8 Shinbashi, Minato-ku, Tokyo, 105-0004
Niku-Azabu Shinbashi Access Info
Niku-Azabu Shinbashi is a 1-minute walk from Shinbashi Station.
Niku-Azabu Shinbashi Phone Number
Niku-Azabu Shinbashi 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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10 meals
COURSE MENUYakiniku 173 (Inami)
Take a front-row seat to indulge in top-notch wagyu beef with all the trimmings. Expert chefs grill up mouthwatering cuts of meat right before your eyes at this cozy and exclusive yakiniku counter in Ebisu.
COURSE MENUNiku-Azabu Roppongi
Meat lovers, rejoice — Niku-Azabu opens another branch in Roppongi with plenty of selection of A5 wagyu and high-quality yakiniku at refreshingly affordable prices.
COURSE MENUYakiniku Hatagaya
Drink, chat, and savor premium yakiniku at this bistro-esque venue close to Shibuya. From craft beer to crafted dining experiences, Yakiniku Hatagaya delivers.
COURSE MENUNiku-Azabu Ebisu
Niku-Azabu Ebisu draws in a hungry crowd of locals thanks to its winning combination: affordable kuroge wagyu, a quasi-pub ambiance and an impressive array of beers on taps.