【Chari Meshi Memoir | 2026.8】In the Showa Ward, Kiku-en area.To enjoy a pairing with Matsusaka beef, I took the subway to Steak House Kitchen Ribbon.I entrusted the selection of red wine to the staff.Founded in 1970, this long-established steakhouse in Nagoya has been pursuing the finest black-haired Wagyu and Matsusaka beef.This time, I opted for:Course B - JPY 25,000 (tax and service charge not included)For the main dish, I had the Matsusaka beef Chateaubriand.The appetizers included a cold shrimp tartare and garlic butter sea snail, served with basil sauce.Next was the beef shigureni and a seared tenderloin.A sauce made with egg yolk was provided, and the chef recommended using it on the salad as well, which I did.Such suggestions for enjoying the meal are delightful.And then, the main event.Matsusaka Beef Chateaubriand.What appeared before me was a mountain of meat.I was first overwhelmed by its presence.As I cut into it, I was astonished by its tenderness, so soft that I could cut it with chopsticks.The finely textured meat had the rich umami and sweetness of fat characteristic of Matsusaka beef.I savored the deliciousness of the meat while pairing it with the red wine selected by the staff.Additionally, as a complimentary service, I was treated to a Chateaubriand hamburger.The demi-glace sauce has a history of over 50 years, and it was so flavorful that I could enjoy it on its own.I also had the pleasure of adding rice, which I topped with the demi-glace sauce.The meal concluded with garlic rice, miso soup, and pickles.The miso soup, rich in dashi flavor, allowed me to enjoy the meal until the very end.For dessert, there were crown melons, kiwi, oranges, and ice cream.The coffee served afterward came with Hermes cutlery.You can feel the attention to detail not only in the food but also in the tableware.Equally impressive was the hospitality and unique service.The chef suggested ways to enjoy the dishes and even added an extra item as a complimentary service.They don’t just serve food; they create an enjoyable dining experience through conversation.The restaurant has received the Tabelog Award for five consecutive years from 2022 to 2026, earning the BRONZE award.It has also been selected as one of Tabelog's Top 100 Restaurants in 2021, 2022, 2024, and 2025.My visit allowed me to truly understand why this place has been supported by many food enthusiasts for so long, through both its cuisine and service.The stunning Chateaubriand.The demi-glace sauce that has been around for over 50 years.And the chef's suggestions along with warm hospitality.This establishment offers not just a taste of high-quality steak but also a delightful dining experience centered around meat, a hallmark of a long-standing restaurant.It was delicious.It was a great meal.
We use cookies on this site to enhance your user experience.
