Nikuyatanaka Ginza Tokyo

[한/日/EN] 2023.11 #肉屋田中 (Nikuya Tanaka Ginza/ 니쿠야 다나카 긴자) - Japanese Wagyu

#omakasegurume

Chef: @boss.tanakasatoru

極上和牛を味わう“肉師”渾身の肉割烹「肉屋 田中」
“Nikuya Tanaka”, a two-minute walk from Ginza Station, meat restaurant
긴자역으로부터 도보 2분거리에 위치한 “니쿠야 다나카”

「牛そのもののポテンシャルを大切に、愛情込めて調理」するのが料理人 田中 覚氏のコンセプトで、おまかせコースには、最上和牛と季節の素材を組み合わせた料理を味わえる。例えば、肉刺しいくらソース、シャトーブリアンステーキ、牛タン松茸お椀、サーロインしゃぶしゃぶ スッポン出汁、などが出てくる。ソムリエが選ぶ上質なワインと共に楽しめるのも嬉しいポイント。
予約：OMAKASE
予算：￥46,200〜

★今度行く機会のために"セーブ"をお忘れなく！(料理がおいしくなければ、掲載しません！)

Chef Satoru Tanaka's concept is to "cherish the potential of the beef itself and cook it with love." The Omakase course offers dishes that combine the finest Wagyu beef with seasonal ingredients. For example, the omakase course features dishes such as meat sashimi with salmon roe sauce, Chateaubriand steak, beef tongue with Matsutake mushrooms in a bowl, and sirloin shabu shabu with suppon broth. It is also a pleasure to enjoy them with fine wines selected by the sommelier.
Reservations: OMAKASE
Budget: From ¥46,200

★Don't forget to SAVE the post for your next visit!(You can expect to see only the best on our account)

사토루 다나카 셰프는 “소고기가 가진 가능성을 소중히 여기고 애정을 담아 요리한다”는 철학을 가지고 요리합니다. 그의 오마카세 코스에는 최고급 와규 소고기와 제철 식재료를 사용한 요리들이 나옵니다. 연어알 소스를 곁들인 육회, 샤토브리앙 스테이크, 우설과 송이버섯, 자라 육수 샤브샤브 등이 오마카세 코스에 포함됩니다. 소믈리에가 엄선한 고급 와인과 함께 식사를 즐겨보시기를 권해드립니다.
예약: OMAKASE
예산: 46,200엔부터~

★이 곳을 방문하시고 싶으시다면? 해당 포스트를 “저장”해주시기 바랍니다! (맛없는 곳은 포스팅 안 합니다! )

#meatlover #beefomakase #GinzaRestaurant #exploretokyo #FindingHiddenGems #肉スタグラマー #肉割烹 #銀座ディナー #隠れた名店 #隠れた穴場 #야키니꾸 #와규등심 #도쿄음식 #긴자맛집 #일본맛집 #도쿄맛집추천 #와규전문점 #고기러버 Less

Meat lover’s heaven. Autumn menu highlight: beef tongue and matsutake in suppon dashi. Although the sukiyaki was a bit too sweet for my taste. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #tokyo #japan #beef #meatlover #肉屋田中 #東京 #日本 #日本料理 Less

2023.08 #肉屋田中 (Nikuya Tanaka Ginza/ 니쿠야 다나카 긴자) - Japanese Wagyu

#omakasegurume

Chef: @boss.tanakasatoru

銀座駅から徒歩2分の和牛料理の名店「肉屋田中」
"Nikuya Tanaka", a restaurant with excellent Wagyu beef dishes, just 2 minutes away from Ginza Station.
일품 와규 요리 전문점 “니쿠야 다나카” - 긴자역에서 도보로 2분

厳選された牛肉と、最近では昆布締めした神戸牛とスズキの海苔巻き、神戸牛サガリの漬け、千葉の鮑そうめんなど、スペシャリテ 神戸牛ハネシタの昆布締めタタキや、特産松阪牛のタンなども味わえる。和牛の味わいに合わせ、ソムリエがセレクトしてくれるアルコールペアリングもオススメとの事。
予約：OMAKASE
予算：￥46,200〜

★ 美味しそうと思ったら”セーブ”をお忘れなく！ (料理がおいしくなければ、掲載しません！)

The Omakase course features carefully selected beef and more recently, Kombu-braised Kobe beef and sea bass rolled in dried seaweed, Pickled Kobe Beef Hanger, and Chiba abalone somen. The course also includes Kobe Beef Chuck Flap Tataki marinated in kelp, and Special Matsusaka beef tongue. Alcohol pairings selected by the sommelier to complement the wagyu beef are also recommended.
Reservations: OMAKASE
Budget: from ¥46,200

★ SAVE this post if it makes your mouth water~(You can expect to see only the best on our account)

엄선된 소고기에 최근에는 콤부(다시마)를 푹 삶아 만든 고베 소고기와 김에 싼 농어, 절인 고베 소고기 가슴살, 지바 전복 소면이 코스에서 제공됩니다. 다시마에 재운 고베 소고기 살치살 다다끼와 특제 마쓰사카 우설도 맛보실 수 있습니다. 와규 소고기를 더 돋보이게 해 줄 소믈리에가 셀렉 한 주류 페어링도 추천합니다.
예약 : OMAKASE
예산 : 46,200엔부터~

★ 요리가 맛있어 보인다면? 이 게시물을 “저장”해 주세요! (맛없는 곳은 포스팅 안 합니다! )

#meatlover #beefomakase #GinzaRestaurant #exploretokyo #FindingHiddenGems #肉スタグラマー #肉割烹 #銀座ディナー #隠れた名店 #隠れた穴場 #야키니꾸 #와규등심 #도쿄음식 #긴자맛집 #일본맛집 #도쿄맛집추천 #와규전문점 Less

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Best wagyu restaurant in Japan.
もっと頻繁に通いたい「肉屋田中」さん

ずっと前に花山椒の季節を目当てに予約して楽しみに待っていた日❣️
その日の食材や仕入れたお肉の状態を見てアレンジしてくださるBOSSのマジック！毎回お肉を食べる感動を上書きしてくださる🤯

@boss.tanakasatoru 🙏🏻

#肉屋田中 #花山椒 #和牛 #但馬牛 #筍 #苺 #いちごスイーツ #銀座グルメ #赤ワイン #ワイン部 #wagyu #japaneserestaurant #japanfood #tokyoeats #tokyofood #foodiegram #redwine #takenoko #hanazansho #georgesnoellat #explorepage Less

A wonderful meat focused kaiseki restaurant. The chef/owner Tanaka-san comes from a Gifu butcher family. He has loved and lived with beef since his early childhood. Instead of taking over the family butcher shop he wanted to open up a restaurant. First in Nagoya but for the last two years in Tokyo, he provides a classical sequenced kaiseki meal with the main ingredient Kobe beef. Fortunately, the farmer Tanaka-san sources the beef from, happened to be dining there and was seated next to us. So, he showed us a video of the very cow we were eating. The breeding period is unusually long, with the cow being 47 months old before the slaughter.
A meal starts off with a raw liver and then continues with various cuts served either raw together with fish or seafood and slightly cured. Its pinnacle, of course, is the filet which is cooked on the grill to perfection. One would think that such a meat themed multi course meal is getting boring, but the variation of cuts and cooking makes it actually very interesting.
A true heaven for beef lovers.
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Nikuya Tanaka 肉屋田中 — beef lover’s heaven, a huge step up from its next door sister shop Setsugekka I visited a few months ago. The style kinda reminds me of Miyoshi san in Kyoto. Top quality beef, big portions, loved the grilled tongue in white miso with sake kasu and renkon dashi. Gotta visit with an empty stomach. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #nikuyatanaka #wagyu #tokyo #japan #japanesefood #肉屋田中 #東京 #日本 #日本料理 #和牛 #割烹 Less

2 of the more interesting wines from dinner. 1991 Calera Jensen marks the oldest Calera I have tasted. Cherry, red plum and tobacco on the nose with a floral potpourri essence that lingers in the glass... promising. The palate was a little less expressive, thin and with somewhat overwhelming acidity (whole clusters meant low acidity and then acidification) but it somehow worked with the beef tartare and shabu shabu. Youngish vines at the time (16yrs old), with limestone soils with vines that were brought over from Burgundy and with 30% new oak. Overperforming 30 year old US pinot for me though. 2001 Gaja Sperrs is memorable for me as it was pretty much one of the first wines that got me into wine in 2003/04. At the time, Gaja wines were perhaps EUR30 or so? Which was already a fair premium at the time. The wine itself is still youthful.. dark fruit, earthy, smoke, spice and nice layered minerality. The vibrancy of the wine was electrifying and the acidity on this was a much more balanced wine. Both were great with meat.
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- 1991 Calera Mt. Harlan Jensen Vineyard カレラ・ジャンセン
- 2001 Gaja Sperss ガヤ・スペルス
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#ワイン #ワインバー #飲み物 #東京 #ワインディナー #kevchewine #wine #winebar #winelovers #stuffidrink #kevchedrinks #ブルゴーニュ #東京ワイン #calera #jensen #mtharlan #gaja #sperss #カレラ#ジャンセン #ガヤ #スペルス Less