Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Edo Yakiniku
(江戸焼肉)- Nearest station：
- Categories：
-
- Budget：
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- Fixed holidays：
- Monday、Tuesday、Sunday
Restaurant information
Details
| Restaurant name |
Edo Yakiniku
|
|---|---|
| Categories | Yakiniku (BBQ Beef)、Japanese Cuisine、Beef dishes |
| Phone number (for reservation and inquiry) |
050-5890-1619 |
| Reservation Availability |
Reservations Only |
| Address |
東京都中央区銀座6-6-5 HULIC & New GINZA NAMIKI 6 4F B |
| Transportation |
5 minutes walk from Higashi Ginza Station on the Tokyo Metro Hibiya Line 250 m from Higashi Ginza Station 183 m from Ginza Station 183 meters from Ginza. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4011001119683 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10％頂いております。 |
Seats/facilities
| Number of seats |
6 Seats （ 6 seats at the counter） |
|---|---|
| Maximum party size | 6people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| Service |
Sommelier |
| Website | |
| The opening day |
2022.5.30 |
| Phone Number |
03-6263-9925 |
| Remarks |
Sister store information “Nishiazabu Kenshiro” Opened on August 5, 2015 https://tabelog.com/tokyo/A1307/A130703/13184885/" target="_blank" rel="nofollow">https://tabelog.com/tokyo/A1307/A130703/13184885/ “Yakiniku (Grilled meat) Ushimitsu Ebisu Main Store” Opened on February 9, 2017 https://tabelog .com/tokyo/A1303/A130302/13204541/ “Yakiniku (Grilled meat) Ushimitsu Ichimon Meguro store” opened on June 29, 2017 https://tabelog.com/tokyo/A1316/A131601/13208975/ “USHIMITSU NISHIAZABU” September 2019 Opening on the 14th https://tabelog.com/tokyo/A1307/A130701/13234449/ “Ginza Chikamitsu” Opening on August 7, 2020 https://tabelog.com/tokyo/A1301/A130101/13247552/ “Ginza Chika Mitsu 6-chome” opens on July 4, 2021 https://tabelog.com/tokyo/A1301/A130101/13259532/ “Yokohama Ushimitsu” opens on September 16, 2021 https://tabelog.com/kanagawa/A1401 /A140101/14083688/ "Ebisu Ushimitsu" Opens on March 12, 2022 https://tabelog.com/tokyo/A1303/A130302/13267853/ "Ginza Chikamitsu Namiki Dori" Opens on May 30, 2022 https:/ /tabelog.com/tokyo/A1301/A130101/13270036/ |
We visited Edo Yakiniku (Grilled meat), the best restaurant in the Ushimitsu Group. Six seats at the counter. The carefully selected beef will be grilled over charcoal right in front of you by General Chika. The general was a dancer until he was 25 years old, and he started learning Yakiniku (Grilled meat) on YouTube. We have a sommelier and a beautiful patisserie. At the end, the sommelier served us some appetizers, and we had a delicious and fun time. The dishes we received are as follows. ◇Shinjaga Surinagashi Chawanmushi Shaved with shaved bonito flakes made from beef. This shaved bushi is a masterpiece made with all my heart. ◇Cow Prosciutto and Cambodian honey drizzled with precious honey. ◇Cold chive liver Rare liver that has been drained for a week and paired with yellow chive. ◇Meat Sushi Boiled rice wrapped in meat and served with black vinegar and honey. Accented with seaweed on the beard. I gulp down Gari's gin cocktail. ◇Thickly sliced divine tongue topped with seaweed tsukudani, wasabi and enoki namul. It's a tongue that's about to burst. ◇God's skirt steak, the queen of wild vegetables, served with strained oil. Beautiful grilling is truly an art. Meat juice overflows. ◇Pure blood Tajima Manyo beef sirloin served with spicy radish, gyoja garlic, and homemade sauce. The soy sauce has a nice kick to it. Needless to say, the meat is delicious. ◇Dekopon and Edomae Herbs Cleanse and refresh your palate. ◇Mince cutlet Kneaded with orange yuzu pepper, vinegar orange peel, sirloin, skirt steak, and tail soup. Fried using two types of bread crumbs. wonderful. ◇ Compare the taste of two types of fins ・Put on Uui. Along with Kujo green onions.・With homemade gochijang that has been aged for a year. It's the softest thing in my life! ◇Meals - Rice with Kagoshima bamboo shoots - Red soup stock - Pickles The rice includes bamboo shoots from Kagoshima and straw-smoked minced meat from Tottori. Raw butterbur husks give off a bright aroma that will wake you up. Seri is floating in the red soup stock. The pickled vegetables are winter roe, turnips, and turnip leaves. ◇Sweetness ・Milk Ice Cream ・Ichigo Daifuku Milk ice cream made by concentrating twice the milk from Hokkaido's Yamakawa Farm, which is grown on organic grass, is rich yet refreshing. The strawberry Daifuku made with a compote of ripe Benihoppe without the addition of sugar is soft in Gyuhi. ◇ Ousu Sommelier's flowing and splendid tea ceremony. I feel relieved. Finally, after the meal, we enjoyed the second act of Mr. Sommelier's career, which was twice as long as his career as a sommelier!