Ushi ni Kanabou Azabu-juban
The deliciousness is in the details at this yakiniku restaurant, which uses a French culinary approach to elevate a time-honored grilling tradition.
Restaurant brought to you in partnership with Makuake World!
Restaurant Details
When you hear the word “yakiniku”, simplicity is probably what automatically comes to mind: a mesh grill, adorned with glistening slabs of beef.
The chefs behind Ushi ni Kanabou—a playful pun on making something even better—intend to change this perception. The concept behind their restaurant is to uphold the time-honored grilling tradition, while simultaneously pushing it to new frontiers.
One of these ways is through the meticulous matching of sauces to individual cuts of meat, a practice adopted from the French culinary school of thought. A chateaubriand or tenderloin, for instance, might be grilled with traditional yakiniku sauce, while beef tongue might require a more acidic approach, with a citrus-based marinade.
If there is anything that the chefs are more particular about than the sauces and cuts, it is the “traceability” of the beef used. All cattle at Ushi ni Kanabou are of the famed Omi or Kobe variety, and undergo a rigorous battery of inspections to ensure utmost quality. Even certified A5-grade kuroge wagyu isn’t guaranteed a spot on the restaurant’s platters: if it doesn’t pass muster, it won’t see the customer.
And of course, the chefs themselves have to be at the top of their game. Every chef at Ushi ni Kanabou has to be an expert in every aspect of meat preparation, from preservation and aging to slicing to seasoning.
Pull out all the stops with the Seasonal Omakase Course, which features wagyu beef prepared in a dizzying variety of ways, including as kushiyaki skewers, grilled both with sauce and with salt, and even in traditional Korean yukhoe-style as a starting cocktail. ※ Though the restaurant is certified to process and serve raw meat, there is always an inherent risk of food poisoning. Young, elderly or immunocompromised patrons should refrain from consuming raw meat.
Pull out all the stops with the Seasonal Omakase Course, which features wagyu beef prepared in a dizzying variety of ways, including as kushiyaki skewers, grilled both with sauce and with salt, and even in traditional Korean yukhoe-style as a starting cocktail. ※ Though the restaurant is certified to process and serve raw meat, there is always an inherent risk of food poisoning. Young, elderly or immunocompromised patrons should refrain from consuming raw meat.
The standard course at Ushi ni Kanabou, named after the restaurant. A delightful selection of some of the best meats available in Japan, in particular the Omi beef — often included in the ranks of the Three Great Beefs of Japan. ※ Though the restaurant is certified to process and serve raw meat, there is always an inherent risk of food poisoning. Young, elderly or immunocompromised patrons should refrain from consuming raw meat.
The standard course at Ushi ni Kanabou, named after the restaurant. A delightful selection of some of the best meats available in Japan, in particular the Omi beef — often included in the ranks of the Three Great Beefs of Japan. ※ Though the restaurant is certified to process and serve raw meat, there is always an inherent risk of food poisoning. Young, elderly or immunocompromised patrons should refrain from consuming raw meat.
The special course at Ushi ni Kanabou boasts a lineup specially thought up by the chef, and features Omi beef in almost every course, one of Japan’s Three Great Beefs alongside Kobe and Matsusaka. Relish in luxurious ingredients like Hokkaido sea urchin and another of the Three Great Beefs, Kobe beef. ※ Though the restaurant is certified to process and serve raw meat, there is always an inherent risk of food poisoning. Young, elderly or immunocompromised patrons should refrain from consuming raw...
The special course at Ushi ni Kanabou boasts a lineup specially thought up by the chef, and features Omi beef in almost every course, one of Japan’s Three Great Beefs alongside Kobe and Matsusaka. Relish in luxurious ingredients like Hokkaido sea urchin and another of the Three Great Beefs, Kobe beef. ※ Though the restaurant is certified to process and serve raw meat, there is always an inherent risk of food poisoning. Young, elderly or immunocompromised patrons should refrain from consuming raw...
Ushi ni Kanabou Azabu-juban 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.
Ushi ni Kanabou Azabu-juban Business Days
Ushi ni Kanabou Azabu-juban Address
SK Azabujuban Building 2F, 2-13-10 Azabujuban, Minato-ku, Tokyo 106-0045
Ushi ni Kanabou Azabu-juban Access Info
Ushi ni Kanabou is a 4-minute walk from Azabu-Juban Station.
Ushi ni Kanabou Azabu-juban Phone Number
Ushi ni Kanabou Azabu-juban 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 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 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.
COURSE MENUHorumonyaki Koei Shokuan-dori
Just down the road from the main branch, this horumonyaki restaurant is said to draw first-time visitors through the smell of grilling offal alone, and make them repeat customers through its affordable — and delicious — menu.