銀座の江戸焼肉さんを訪問してきました！！和牛の真髄をたっぷりと体験させていただきました！！ : Edo Yakiniku

Thank you all for your hard work! (￣^￣)ゞ
Today, I visited Edo Yakiniku in Ginza!
This restaurant is the pinnacle of the Kenshiro, Ushimitsu, and Chikamitsu group.
With only 6 counter seats and a single reservation rotation per day, it can be quite challenging to secure a booking, but I was fortunate enough to receive an invitation and quickly accepted it! d(￣ ￣)

Let me briefly introduce the restaurant. _φ(･_･

Restaurant Concept

Starting a new culture of Yakiniku here.
Experience the utmost in carefully selected "Premium Wagyu" at its freshest and most delicious.
This is an entertainment extravaganza that encapsulates everything about Yakiniku and the beginning of a new standard.
"Edo Yakiniku" is where Tsukushi Chikasuke connects the vision and evolution of the future, creating history.
With the discerning eye of the head chef, premium Wagyu has been meticulously selected, and each ingredient is carefully sourced to create a one-of-a-kind Yakiniku experience.
Additionally, we provide attentive service themed around the Japanese spirit of hospitality.

Chef Tsukushi Chikasuke's Background

Born in Osaka in 1988.
Originally trained in French and Japanese culinary techniques, he learned high-quality service and hospitality at "Nishi-Azabu Kenshiro."
He possesses a craftsman-like touch, enjoying observing the state and appearance of meat after it is cut, and has always worked hard in the kitchen to see customers smile with genuine delight when they taste something truly "delicious."
With a keen eye honed through training, Tsukushi meticulously selects premium Wagyu and is dedicated to ensuring every ingredient is exceptional, crafting a unique and innovative Yakiniku experience.
He aims for patrons to savor the best flavors of meat without any hassle.
He wants to offer dishes that stimulate the senses beyond the conventional enjoyment of Yakiniku, distinguishing them from meat kaiseki.

Tokyo's Yakiniku establishments are at the top tier, stirring excitement for what kind of Yakiniku we will be able to enjoy! (๑˃̵ᴗ˂̵)

After getting off at Ginza Station on the Ginza Line, I headed to the restaurant.
As expected, Tokyo's nightlife in Ginza is dazzling!
Just walking around makes you feel luxurious. ( ◠‿◠ )

After a few minutes of walking, I arrived at a building.
Taking the elevator to the 4th floor brings me to the restaurant.
The entrance resembles that of a sushi restaurant.

Upon entering, I was warmly welcomed by the pâtissier, Mr. Sakuma.
Once seated at the counter, the sommelier, Mr. Maekawa, guided me to my seat.
Since I arrived a bit early, I had a lovely chat with Mr. Maekawa. d(￣ ￣)

The interior exudes a wonderful warmth from the wood, and coasters were placed at the counter.
It seems that for two people, there's one coaster to share.
The decor feels more like a sushi restaurant than a Yakiniku place. (　ﾟдﾟ)

There were smartphone holders made of tatami and a charger with three ports, showcasing their attention to detail.
Truly meticulous service is provided! （╹◡╹）♡

I sat at the counter and greeted Mr. Tsukushi, who has a wonderful loud voice and a dandy impression with his stylish beard! (//∇//)

For the first drink, of course, it was beer! d(￣ ￣)
This craft beer is delicious!!
It has a mild bitterness, wonderful aroma, and flavor.
After that, I enjoyed champagne, white wine, red wine, rosé, lemon sour, after-dinner drinks, and whisky merrily. (￣^￣)ゞ

Usually, they only serve manyo beef, but in December, they offer other types of beef as well.
Today, I was treated to three special varieties:

- Matsusaka Beef Special, Days Raised: 1673 days
- Purebred Tajima Manyo Beef, Days Raised: 1132 days
- Purebred Tajima Sennichiyaki Wagyu, Days Raised: 1478 days

Though I'm not well-versed in Wagyu, I can tell these are incredible cuts! (￣◇￣;)

Now, let’s start the Tsukushi Course!
I can't wait to see what kind of Wagyu awaits!

- First Grilled: Manyo Beef Tenderloin.
It's layered in four parts—the top and bottom are tender and flaky, while the inner layers are moist.
This is absolutely delicious!!
The deeper I bite, the more umami surprises me!
The fragrant essence of Wagyu is delightful.
The sauce is light and complements the flavor of the meat perfectly.

- Wagyu Chawanmushi (Savory Egg Custard).
Made with Manyo Beef stock.
No additional ingredients, but the broth is impressive!!
It has a luxurious depth akin to a concentrated tail soup that’s simply irresistible!

- Sashimi - Three Types Taste Comparison.
Because of the low melting point of fat, it melts effortlessly in your mouth like chutoro (fatty tuna)!
The fat is unexpectedly light, yet the umami is rich!
It's interesting how the three varieties of beef each have subtly different aromas and flavors!

- Meat Sushi - Purebred Tajima Manyo Beef.
Wrapped in steaming hot sushi rice with a crisp seaweed layer.
This melt-in-your-mouth umami is unbeatable!!
It tastes like eating high-quality tuna chutoro (fatty tuna)! (　ﾟдﾟ)
The rice is delicious, and the seaweed fragrance is great too!
The ginger paired well with the gin.

- Tongue - Kamiyashouten.
I had both the tongue tip and tongue root grilled especially.
I got to see tongue being sliced right there—this was my first time witnessing this! (￣◇￣;)

The tongue root is thick, crisp on the outside, and tender within!
It was juicy and full of fat—this is the most delicious beef tongue I've ever had!
The combination of seaweed and wasabi has a wonderful aroma, while the green onion salt is refreshingly delicious.

The tongue tip was marinated with the fat from shima chou (large intestine) and aromatic veggies.
It's extremely chewy, bursting with umami that makes you want to keep chewing!

- Outside Skirt - Kamiyashouten.
This reportedly has a lovely aroma from being smoked with hay.
It's also thick with an optimal chewiness that feels satisfying while eating the meat.
Additionally, it’s incredibly juicy, and every bite releases a wave of umami!!
The lovely flavor of the fat constantly enchants me. (　ﾟдﾟ)
The hints of grainy mustard provide a delightful accent.

- Edo-Mae Herb Salad.
The refreshing aroma of herbs and seaweed makes for a nice palate cleanser.

- Sirloin Three-Types Taste Comparison.
This is torched to create a tataki style.
The umami is incredibly indulgent here too!!
Because of the low melting point, it dissolves on your tongue in an instant!!
This offers a fun exploration of subtle differences in the aroma and umami of each beef type, with the grated daikon at the bottom lightening the palate.

- Menchikatsu (Meat Croquette).
Made with sirloin and outside skirt, blended with tail soup.
The breading is crispy while the interior is creamy and full of flavor!!
The meat bursts with umami every time you take a bite, absolutely delicious!!
I wish I had some white rice with this!

- Crystal Pomelo and Haruka Ice Dessert.
The haruka sorbet is refreshingly light, perfect for cleansing the palate.
The bitterness and fragrance of the crystal pomelo is delightful.

- Flap Meat - Purebred Tajima Manyo Beef.
It’s firmer and releases a flood of fat's umami with every chew!!
The sauce is rich, and I also wish for some rice with this! (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾

- Sirloin - Matsusaka Special Beef.
Served with a mix of egg yolk, green onion tsukudani, and shungiku (chrysanthemum).
It's a flavor bomb of umami!
It resembles enjoying sukiyaki—the taste calls for rice!

- Wagyu Rice.
There's an unbelievable amount of meat in this!
The umami of the beef fills your mouth with pure happiness!!
Everyone else was eagerly refilling their bowls, but I was quite full...
It would have been delightful to savor the egg yolk and soup as well...
The pickles were deliciously executed, and the red miso soup featuring wakame and nameko mushrooms was comforting and tasty.

- Milk Ice Cream.
This is homemade milk ice cream!
Made from incredibly fresh milk that won't last more than three days, it’s decadently rich with a soothing sweetness!
This was also available for seconds, but I held off...

At this point, the sommelier Mr. Maekawa brewed tea for us.
His skill was surprisingly sophisticated! (　ﾟдﾟ)

- Yuzu and Black Sesame Confection.
This was actually chocolate!!
A heartfelt creation from pâtissier Mr. Sakuma!
The black sesame is coated in wasanbon sugar and has a delightful crunch outside with a creamy center, perfectly highlighting the fragrance and sweetness of the sesame.

The yuzu burst with juice the moment you bite!
How in the world is this coated!?!
The delightful aroma of yuzu was the perfect finishing touch!!

Honestly, I never expected Wagyu to be this delicious!!
I was overwhelmed by the aroma and umami! (　ﾟдﾟ)

I thoroughly enjoyed the tenderloin, sirloin, tongue, outside skirt, and flap meat in a grill, sushi, menchikatsu, grilled steak, and chawanmushi form!

The fat was so incredibly delightful, yet surprisingly not greasy at all!
I was astonished that I didn’t feel heavy even after indulging so much! (￣◇￣;)

Pâtissier Mr. Sakuma’s desserts were remarkably delicious, especially the final chocolate wowed me!
The service was impeccable, providing a comfortable experience. (๑˃̵ᴗ˂̵)

Sommelier Mr. Maekawa’s pouring skills were mesmerizing, making me feel like I was in a high-end bar! (//∇//)
At the end, for the whisky on the rocks, he swiftly cut ice right there!
I had only seen it in videos before, and it was quite thrilling! （╹◡╹）♡

Finally, Mr. Maekawa entertained us with a magic trick using playing cards!
He has supposedly honed his craft since elementary school.
It was so entertaining, and I couldn’t figure out the tricks at all! (^◇^;)

The food, service, ambiance, and drinks were all top-notch!
This restaurant is difficult to book, but I highly recommend visiting it! d(^_^o)

Thank you, Mr. Tsukushi, the apprentices, Mr. Maekawa, and Mr. Sakuma for today!
I would love to visit again if given the chance! (＞人＜;)