Amazing evening at @edoyakiniku by @chikashigetaisuke 🇯🇵🥩🔥
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As far as Yakiniku goes, Edo is at the very top end of the spectrum. Once you take a seat at the counter, Chef Taisuke Chikashige will take you on a journey using only the very best cuts of Kobe and Wagyu beef. Starting raw and progressing onto the Yakiniku (grilled) plates, he will slice, prep and grill each course right in front of you. His access to some of the rarest ingredients makes dining here quite unique - the Wagyu tongue is one of his specialities. Hadn’t tried this before. Not as soft as I thought it would be, but packed full of flavour as it cooks on high flame over the binchotan. My favourites were the beef tartare and bafun uni hand roll (uni was some of the best I’ve had), the grilled beef cheek with peppercorn (nuts) and the milk ice cream. Thinly sliced sirloin with sweet soy was also top. The crust he manages to get on some of these cuts without overcooking the beef is crazy. The entire team were incredibly hospitable - super friendly and welcoming. Would definitely recommend for an intimate, high-end Yakiniku experience. Booked well in advance for this one. Located in Ginza #notoriousfoodie 🙅🏽‍♂️
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