#Japan #Tokyo #Wagyu #Nishiazabu Kenshiro

Nishiazabu Kenshiro: A Decade of Culinary Excellence

As we approach its 10th anniversary on August 5, 2025, Nishiazabu Kenshiro, recognized as Japan's top "omotenashi" (hospitality) yakiniku restaurant, is ready to honor this milestone in style. Established by the visionary CEO Ryo Chikashige, Nishiazabu Kenshiro has consistently impressed meat enthusiasts with its selection of premium Wagyu and an unparalleled dining experience.

This prestigious restaurant was born from a commitment to being the chosen venue for significant occasions, such as business meetings and anniversaries. Nishiazabu Kenshiro has cultivated a unique dining culture over the past decade, establishing itself as an "omotenashi yakiniku restaurant" that exceeds the expectations typical of high-end steak houses. Each private dining area offers an intimate setting inspired by traditional tea rooms, where guests are greeted by staff knowledgeable in the nuances of grilling, offering personalized service that redefines the art of dining.

In its pursuit of excellence, Nishiazabu Kenshiro has built a strong relationship with Taniguchi Livestock in Tottori Prefecture, ensuring a consistent supply of its signature Man'yogyu, rather than relying solely on a specific brand of beef. This dedication to quality and unique sourcing has allowed the restaurant to craft a one-of-a-kind menu that reflects their ethos.

The culinary team, guided by Executive Chef Yasukatsu Chikashige, has innovated a dining experience unlike any other, introducing the "Omakase Course" which emphasizes interaction between chefs and guests, grilling the meat before their eyes. This entertainment-focused style, highlighted by signature dishes such as the 'Kenshiro Grill', 'Sea Urchin Yukhoe Dog', and 'Fillet Brioche Katsu Sandwich', has successfully generated buzz and set trends in modern yakiniku.

Since its opening, Nishiazabu Kenshiro has become a favorite in the media and dining scene, earning its reputation as a leader in hospitality. Throughout the pandemic, the restaurant adapted by launching new branches, such as "Ginza Chikamitsu", enhancing its connection with meat wholesalers, and evolving continuously.

With deep gratitude for the unwavering support from its patrons, Nishiazabu Kenshiro is set to roll out a special anniversary course commemorating a decade of culinary passion. From July 1, 2025, guests can enjoy a beautifully curated course that encapsulates the highlights of the past ten years, showcasing a mix of luxurious wagyu and seasonal ingredients.

10th Anniversary Special Course

In celebration of its 10th anniversary, Nishiazabu Kenshiro will offer an exceptional course known as the "Nishiazabu Kenshiro 10th Anniversary Special Course - Kyoku". This intricate meal embodies the essence of the restaurant, featuring:

• - Sea Urchin Yukhoe Dog – finished right before your eyes
• - Uni and Wagyu Sushi
• - White Chocolate and Beef Bone Soup
• - Grilled Black Hair Wagyu Tongue with lemon foam and sesame seaweed
• - 10th Anniversary Special – Selected Harami and Premium Grilled Red Meat
• - Noodles with Seaweed
• - Grilled Special Wagyu Fillet with black sauce and citrus white sauce
• - Ultimate Fillet Clay Pot Set
• - Kenshiro Monaka Ice Cream

The entire dining experience will be fully reservation-based starting July 1, 2025, with the course priced at 22,000 yen per person (tax included). A service charge of 10% will also apply.

Located at 4-2-2 Nishiazabu, Minato-ku, Tokyo, the restaurant is dedicated to transforming your yakiniku journey. With operating hours from Monday to Saturday, 5 PM to 11:30 PM, reservations can be made from 1 PM to midnight.

If you've enjoyed the unique experience at Nishiazabu Kenshiro, we invite you to indulge in their pinnacle offerings and witness the culmination of ten years of innovation and service excellence. This is more than just a meal; it’s a celebration of memory, taste, and community.

For more details on reservations and the experience, visit Nishiazabu Kenshiro Website.