Wagyu Niku Kappo Kakunoshin 82
Teppanyaki
Setting the bar high, this trailblazing niku-kappo restaurant by Japan’s famed “Meat Uncle” showcases award-winning Kanzaki Aged Beef across 82 cuts in a creative kappo format.
Restaurant Details
Eighty-two. That’s how many different cuts of beef can be gained from a single cow, from the loin to the chuck flap to the ultra-soft chateaubriand.
This is where the niku-kappo restaurant Wagyu Niku Kappo Kakunoshin 82 takes its name from. The restaurant is the brainchild of Japan’s famed “Niku Ojisan,” or “Meat Uncle,” actual name Chiba Masuo.
Chiba, one of Japan’s top wagyu experts, hails from three-generation cattle farmers in Iwate Prefecture — the birthplace of the award-winning Kanzaki Aged Beef. The wagyu beef, he claims, has undergone a process that makes it the most tasty it can be.
While the quality of the beef alone is enough to send guests flocking to his doors, Chiba isn’t content to simply serve the beef and be done with it. The 82 butter-tender cuts of wagyu are prepared in ways that make the most of the flavors.
For his kappo menu, Chiba pulls inspiration from the land and the sea — a core tenet of Japanese cuisine. Constant evolution and revolutions lead to mindblowing creations, such as the “uniku” sushi: a gunkan-style sushi roll with a slice of wagyu beef where the typical nori seaweed would be. It’s then topped with a hefty serving of king crab or sea urchin, and served on a ceramic plate designed to Hokusai’s Great Wave off Kanagawa.
Other dishes on Kakunoshin 82’s extensive menu include Kanzaki wagyu sirloin steak in chilled dashi or an Italian-inspired tomato sukiyaki hotpot with Kanzaki wagyu filet steak. Head chef Okahashi Jun, a sushi master of more than 25 years and one of the few men that Chiba trusts to carry out his culinary vision, conceptualizes and executes each dish without stasis.
Meanwhile, restaurant manager Toda Akiko carefully explains each item in English as it is served. As one of the most accomplished sake sommeliers in Japan, her resume shines through her recommended glass from the restaurant’s 100-plus sake library, sourced from Chiba’s native Iwate hometown to coastal Fukui.
Served at the first-floor counter of 82, this is Kakunoshin’s take on the surf and turf combination popular in the West, using Japanese culinary technique and the finest of ingredients, like Kakunoshin’s signature wagyu beef and freshly caught seafood. The whole course is conceptualized, supervised and meticulously crafted by a chef who has had 25 years of experience — and counting — in the sushi craft.
Served at the first-floor counter of 82, this is Kakunoshin’s take on the surf and turf combination popular in the West, using Japanese culinary technique and the finest of ingredients, like Kakunoshin’s signature wagyu beef and freshly caught seafood. The whole course is conceptualized, supervised and meticulously crafted by a chef who has had 25 years of experience — and counting — in the sushi craft.
This is the standard kappo course with five to six glasses of sake pairing to accompany it, each one recommended by one of the most experienced sake sommeliers in the country — general manager Toda Akiko herself.
This is the standard kappo course with five to six glasses of sake pairing to accompany it, each one recommended by one of the most experienced sake sommeliers in the country — general manager Toda Akiko herself.
Wagyu Niku Kappo Kakunoshin 82 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.
While the restaurant will do its best to reserve guests’ preferred seating options, it may not always be possible due to availability.
The pictures provided are for illustrative purposes.
Wagyu Niku Kappo Kakunoshin 82 Business Days
Wagyu Niku Kappo Kakunoshin 82 Address
Rivers Building 1F, 7-14-16 Roppongi, Minato-ku, Tokyo 106-0032
Wagyu Niku Kappo Kakunoshin 82 Access Info
Wagyu Niku Kappo Kakunoshin 82 is accessible via a 1-minute walk from Roppongi Station’s Exit 4b. Alternatively, it is a 9-minute walk from Nogizaka Station’s Exit 3, a 12-minute walk from Roppongi-itchome Station’s Exit 1, or a 16-minute walk from Azabu-juban Station’s Exit 7.
Wagyu Niku Kappo Kakunoshin 82 Phone Number
Wagyu Niku Kappo Kakunoshin 82 Cancellation Policy
Cancel your reservation at least 48 hours 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 MENUTsunokamizaka Koshiba
Savor hassun, a dish expressing Japan’s ancient way of life and the essence of kappo cuisine, served on antique dishes that evoke the tastes and aromas of Yayoi kitchens long forgotten.
COURSE MENUGinza Kuki
A fermentation and aging process perfected over four generations gives the miso at Ginza Kuki unmatched complexity. Its measured approach to miso-based dishes lets diners discover new flavor and intricacy in an oft-overlooked household staple.
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