Yakiniku Aoyama Gaien

Striking with its red noren entrance along a quiet strip in Minami-Aoyama, near the National Art Center, Yakiniku Aoyama Gaien won the hearts of its city folks by offering A5-grade Japanese wagyu-cooked tableside without the gimmicks. Its stylish space works on a formula of timber-toned color scheme, exposed stocky beams and spacious tables equipped with roasters that prevent any lingering, post-meal smoky aroma. There is also a collection of 50-plus wines and Moet & Chandon champagne bottles. The store is one of the few places licensed to handle raw meat for consumption, and it's a privilege that’s reflected on the menu. Premium cuts of beef are transformed into dishes like yukhoe (Korean-style beef tartare), beef sashimi served in a bed of ice and nigiri sushi. Beyond A5-rank Japanese Black beef (kuroge wagyu), the restaurant also selects its beef from its own criteria that look further into the meat’s inherent quality. Ultra-rare parts of the cow — only about 3 kilograms from a 600-kilogram animal — are treated into delicate slices ready to be grilled tableside. Even the seasoning is intentional. The salt is imported from Guerande, France, sun-dried and hand-harvested. The wasabi is native to the foot of Mt. Amagi, while the homemade tare sauce draws its sweetness from apples and oranges. Calling Yakiniku Aoyama Gaien a simple yakiniku joint would be an understatement. The counter seating offers a serene view of the tsuboniwa (courtyard garden), while private tables come with a terrace. Whether it’s an intimate meal for two or a gathering with friends, the “finest kuroge wagyu that satisfies the soul” more than lives up to the claim.