#Japan #Tokyo #Kobe Beef #Heijoen #Tokyo Yakiniku

Fall Gourmet Course at Tokyo Yakiniku Heijoen

Starting October 1, 2025, Tokyo Yakiniku Heijoen in Ginza 5-chome will launch its exclusive fall course, featuring premium Kobe beef and seasonal ingredients reminiscent of autumn. Known for its commitment to sourcing high-quality wagyu from renowned regions across Japan, Heijoen prides itself on the entire process of production, from procurement to distribution, ensuring top-notch quality and safety for customers.

Since its establishment, Heijoen has been dedicated to bridging the gap between producers and consumers through their unique method of buying whole cows from reputable sources. Continuously purchasing over 800 heads of cattle each year, they efficiently manage aging and processing in their own facilities, allowing them to provide wagyu beef of consistent quality at a reasonable price.

Located in the bustling district of Ginza, the Heijoen Ginza 5-chome branch, which opened in 2018, has become a go-to destination for business dinners and special occasions due to its exquisite menu focused on fresh ingredients. This fall, from October 1 (Wednesday) to November 13 (Thursday), customers can indulge in the “Shurei” course priced at ¥13,200 (per two people), offering a luxurious culinary experience.

Highlights of the Shurei Course

The Shurei course promises a full sensory experience, inviting diners to savor nature’s autumnal flavors with:
1. Amuse Bouche: A chic serving of steamed egg in beef bone broth paired with fig-wrapped wagyu.
2. Salad: A medley of seasonal vegetables, fresh and vibrant.
3. Grilled Kobe Beef and Wagyu Trio: Grilled meats served with aromatic matsutake mushrooms for a unique combination that heightens the taste.
4. Specialty Dish: Thick-cut wagyu tongue prepared in an iron pot, infused with the delicate aroma of smoke.
5. Palate Cleanser: Cold yuri root garnished with seasonal vegetables.
6. Grilled Wagyu Slices: Delicately grilled wagyu shabu-shabu served with a moon-viewing yam sauce.
7. Signature Rice Dish: A comforting bowl of autumn salmon soaked in rich wagyu broth.
8. Dessert: Sweet chestnut and sweet potato agar, encapsulating the essence of fall.

Each dish has been meticulously crafted, offering a fusion of flavors that resonate with the autumn season.

Elegant Dining Experience

Upon entering the restaurant, guests are greeted by a sophisticated atmosphere with a meat cellar and wine cellar prominently displayed. The venue includes an open space that overlooks Ginza Six, along with private rooms suitable for dates and business meetings, accommodating 2 to 24 guests perfectly.

A Legacy of Excellence

Heijoen, which celebrates 55 years of excellence in 2025, began when the founder, impressed by the taste of wagyu kalbi, opened a small yakiniku restaurant amidst a predominantly Korean-style dining scene in 1970. Over the years, the establishment has maintained its commitment to Japanese culinary traditions, offering a style of yakiniku tailored to the tastes of Japanese diners. Their primary focus remains on purchasing whole black-haired wagyu and managing the meat's trimming, aging, and distribution in-house, setting a high standard for flavor, safety, and satisfaction.

Today, the Heijoen group operates 36 locations across Japan, along with an international branch, and offers a diverse selection including steak, shabu-shabu, and burgers. The magnum opus of their offerings combines culinary artistry with robust sourcing methods, which remain integral to their enduring legacy in Japanese dining culture.

For reservations, please visit Heijoen Reservation.