Steak House Kitchen Ribbon (ステーキハウス キッチンリボン) Nagoya

◇Restaurant Information◇ Steak House Kitchen Ribbon 4-24 Kikuen-cho, Showa-ku, Nagoya, Aichi Prefecture, 1F Kikuen Building ◇Order◇ ✔️Beef Steak Lunch 100g Black Wagyu Steak JPY 5,000 Appetizers - Potato Salad with Prosciutto - Shrimp and Edamame Tartare - Beef Shigureni Chilled Corn Soup Salad Meat Shizuoka Crown Melon ◇Review◇ This long-established steakhouse has been on my radar for a while, and it has a Tabelog Bronze rating for 2026. While the regular beef steak was also Wagyu, I was told that "Black Wagyu has a completely different flavor," so I opted for the Black Wagyu this time. The meat was quite fatty, and upon inquiry, I learned it was strip loin. The meat itself was delicious, but one bite was enough for me. For someone like me who prefers a relatively lighter taste, it left a different impression. I consulted during the order, but it seems my preference didn’t get through, which was a bit disappointing. As for the appetizers, none of them were to my liking, and I personally didn’t find the bread enjoyable either. The chilled corn soup and salad were just average. However, the dessert, the Crown Melon, was sweet and delicious! The service from the male staff was kind and left a good impression. On the other hand, I felt a bit pressured by the female staff, which raised some concerns regarding the service. Since it’s a long-established steakhouse, I think it’s worth a visit if you’re going for the meat. Less

【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. Less

I chose the Matsusaka Beef Course B!It’s quite filling, so I recommend coming on an empty stomach or opting for just the meat menu. ✨I took a big bite of the Chateaubriand as advised, and it was such a luxurious experience! ✨The flavor of the meat was incredible; even though the Chateaubriand is leaner, it was juicy and delicious without any sauce or salt.The staff were friendly and entertaining, making for a fun time! ✨I was so shocked that I forgot to take pictures of the meat, so I’ll definitely be back! Less

I had been curious about this place for a while, and I finally got to visit!The chef and staff were very friendly. I was a bit nervous at first, but their warm hospitality really put me at ease. It was a lovely start to the evening as they welcomed me right at the entrance.The interior has a calm atmosphere, and the first thing that catches your eye is the showcase of tableware—all Hermes!Once seated, I was given an apron. With each dish that arrived, I felt a sense of excitement wondering what the flavors would be like!Then came the main event: Matsusaka Beef Chateaubriand!I experienced a level of delight I had never felt before! The way it was prepared, the texture, the flavor—everything exceeded my expectations!After that, they served garlic rice, which was available for unlimited refills. Was the owner also the chef? I kept getting more and more refills. Haha!They were very approachable and made the experience special and enjoyable.There were many more delightful moments, but I think it’s best for you to experience them yourself!It was a great meal.◾️ Menu I enjoyed this time:- Matsusaka Beef Chateaubriand Steak Course Less

I was brought here by a regular customer. It's quite a distance from Nagoya Station. We started with a toast over champagne and some appetizers. The baked turban shell was delicious—just this alone could pair well with several drinks. Next, we had the Wagyu fillet tataki, which hit hard right from the start. It was so good! To cleanse our palates, we had a salad with an outstanding dressing. As we shifted to red wine, the Chateaubriand arrived, and it was an impressive chunk of meat. We paired up with the person across from us, and one of us cut it in half to share. We enjoyed it with salt and sauce, using chopsticks to eat. The steak was so tender that it cut easily without much effort—truly amazing! Next, we were served hamburg steak, followed by garlic rice to finish. I thought I was full, but honestly, I felt like I could eat a bit more meat. It was a great meal. Absolutely fantastic! Less

Surprisingly, this restaurant is quite close to me, yet it was my first visit. I had heard rumors about how delicious it was.Upon entering for the first time, I noticed the establishment had a classic charm, and although the space wasn't large, the staff's attentiveness was impressive.All three appetizers were delicious, and the soup was equally tasty. When the salad arrived, I ordered the 100g steak of black-haired Wagyu next.You can choose between bread and rice.The steak was astonishingly tender, melting in my mouth. Even though it was only 100g, I felt a heavy sensation in my stomach after eating about half, as the marbled fat began to take effect.This level of tenderness in the meat was a new experience for me, which explains why this place is so popular.The dessert, a ripe melon, was delightful, and the ice cream was a special treat for women only.By the time the coffee was served at the end, I was completely satisfied with the course. Less

The elegant exterior of this long-established steakhouse has remained unchanged for 40 years, creating a nostalgic atmosphere reminiscent of the good old days.Located in a quiet residential area of Showa Ward, it’s near the charming Yamazaki River.I first encountered Kitchen Ribbon in the spring when I was 18. I have a vivid memory of dining there just once, and the impression it left on me still lingers even after 40 years (laughs). Back then, I often came across their easily recognizable delivery car in the Yagoto area, but now that memory has become just a page in my past (laughs).I heard that I could enjoy lunch at a casual price at Kitchen Ribbon, so I made a reservation the day before and visited on a weekday.Here’s what I ordered for my blissful lunch time: ■ ■ Beef Steak Lunch ■ ■ ◾︎ (B) 130g ◾︎ Appetizers (3 kinds) ◾︎ Soup - Chilled potato soup ◾︎ Salad ◾︎ Beef Steak - Cooked medium-rare (my preference). It was very delicious meat. ◾︎ Rice or bread ◾︎ Dessert ◾︎ Espresso －－－－ JPY 5500, tax Included －－－－ The name "beef steak" reflects the times we live in (´-ε-｀). Kitchen Ribbon, which has been loved in Nagoya for half a century, continues to thrive. It was a wonderful lunch at a wonderful restaurant! d(≧▽≦*) Thank you for the meal! (人 'ч'｡) 4.12／720／6095／3570／122（155） Less

Tabelog ★4.09 2026 Bronze 2025 East Japan's Top 100 Steaks and Teppanyaki I visited Steak House Kitchen Ribbon, (ranked 56 out of 100) Located in Nagoya, about 5 km from the station, the restaurant is a one-story establishment along the street. The interior features a clean design with mainly table seating. Founded in 1970, this long-established restaurant offers premium black-haired Wagyu and exquisite Matsusaka beef. It is well-loved by many residents of Aichi Prefecture and has excellent recognition. Finally, I had the chance to visit for the first time. **Black-haired Wagyu Steak Course** ▶︎ Appetizer ▶︎ Special Filet Steak Tartare Style - Egg Yolk Sauce ▶︎ Homemade Salad ▶︎ Sirloin Steak (150g) - Potatoes - Carrots - Spinach ▶︎ Garlic Rice - Red Miso Soup - Pickles ▶︎ Crown Melon ▶︎ Coffee It's no surprise that this place enjoys overwhelming support from locals. You can savor delicious meat in the form of steak. Cooked rare and tender, the quality of the ingredients truly stands out. The ingredients, cooking method, and seasoning allow you to truly enjoy what steak should be. Even though I'm in Aichi, I can enjoy Matsusaka beef (from Mie) and Crown melon (from Shizuoka), experiencing the best of the Tokai region. There's no doubt about it—this is a great restaurant. Less

Delicious! I love Chateaubriand! ♥️The signature Matsusaka beef Chateaubriand is famous for its extravagant presentation, stacked like a tower of meat. It stands apart from typical steaks, being so tender and juicy that you don’t even need teeth to enjoy it.By aging the meat at an extreme temperature of minus 1 degree Celsius, the flavors, aroma, and texture of the Wagyu and Matsusaka beef are brought to their peak.There is no compromise in the quality of the dining experience, from the fried garlic made with large Aomori garlic cloves to the natural wood steak plate crafted by artisans from Hida, and the exceptionally sharp Chateaubriand knife honed daily in the kitchen. Less

I made a reservation for lunch by phone right when the restaurant opened. I finally got to visit this place that I had been curious about for a while. The interior had a calm atmosphere, making it very relaxing.【Order】I ordered the Chicken Pork Steak and Consommé Soup.Although this restaurant is known for its steaks, I chose the Chicken Pork Steak this time. The meat was well-seared on the outside and tender on the inside, perfectly coated with the sauce.The Consommé Soup was richer than it looked, with a slightly stronger flavor.If I can make a reservation again, I would love to come back for dinner to try the steak.It was a great meal! Less

I made a reservation and visited on a Friday night. I had been curious about this restaurant ever since I saw pictures of their tender steak on social media! Since I had other plans in Nagoya, I decided to take this opportunity to visit.It seems that the impressive steak chunks often seen on social media can only be ordered if you get at least 200g of Chateaubriand, so I ordered the "Matsusaka Beef Chateaubriand Steak Course" (the main Chateaubriand for the course is 300g for two people).The Matsusaka beef tataki was cold, yet the fat was sweet and melted in my mouth! The main Chateaubriand was so tender that the knife fell under its own weight, and I didn’t need to exert any force to cut it! It was so easy to bite through that the staff encouraged me to take a big bite without using a knife, and for the first time, I enjoyed steak without cutting it—what a fun experience! Although 150g might seem like a lot for a woman, the elegantly marbled Chateaubriand was so delicious that I finished it all.Additionally, I was celebrating a friend's birthday, and I had requested a birthday plate in advance. Not only did they prepare the plate, but they also provided complimentary dishes and gifts, showcasing their exceptional hospitality. As expected from a long-established and popular steakhouse!I felt a level of hospitality that I could never experience in Tokyo, and I had a wonderfully comfortable and happy time. Less

The Chateaubriand course here was undoubtedly the most impressive steak I've ever had in my life.The course started with meticulously prepared appetizers, building up my anticipation. And when the star of the show, the Chateaubriand, arrived, I couldn't help but gasp at its beautiful marbling and presence.With the first bite, I was amazed by its incredible tenderness; the fat was light and refined. With each chew, the umami and sweetness spread across my palate, making me question, "Is this really beef?" It was an extraordinary flavor.Of course, the price is not cheap. However, after the meal, I didn't think, "That was expensive," but rather, "I'm so glad I had this experience." I've eaten many steaks across the country, but this is currently my number one steak in life. For meat lovers visiting Nagoya, this is a must-try gem. Less

When it comes to delicious steak in Nagoya, this restaurant immediately comes to mind. Having been established for over 50 years, it has firmly rooted itself in the local community with a solid business approach.Upon opening the door, you feel as if you've stepped back in time, experiencing a space that truly embodies the Showa era.On this day, my target was the Chateaubriand made from Matsusaka beef.While there are many steakhouses in Nagoya, none offer the same level of quality as Steak House Kitchen Ribbon.That day, we enjoyed:- Appetizers - Grilled Turban Shell with Garlic Butter - Beef Tsukudani - Isaki Carpaccio - Salad - Matsusaka Beef Tataki - Matsusaka Beef Chateaubriand Steak - Hamburg Steak - Garlic Rice - Ripe Crown Melon - Coffee The appetizers were delicious, but the Matsusaka beef Chateaubriand steak was truly a stunning highlight.The unique golden plate, designed to keep the meat warm, sparkled behind the meat like a radiant light!With just a gentle cut of the knife, the incredibly tender meat opens up beautifully, captivating anyone who tries it.Cooked to medium-rare, the meat melts in your mouth, releasing a burst of rich flavor with every bite.This texture is something only premium Matsusaka beef can provide, and it’s not something you can experience at other restaurants.The elderly owner recommends biting directly into the half-cut meat, as this allows you to fully enjoy its natural deliciousness. Trying it this way felt surprisingly right.This is a trustworthy steakhouse that I would want to visit for special occasions. Less

There is a road that I absolutely must take.Having spent a considerable amount of time in Nagoya, I knew I had to visit Steak House Kitchen Ribbon.So, this is my first visit.I made a reservation over the phone two weeks ago and was looking forward to it.There are several reasonably priced lunch courses available, but today, I chose the Matsusaka Beef Chateaubriand Course without hesitation.For my first visit, I wanted to try the restaurant's signature dish.■ Matsusaka Beef Chateaubriand Course◯ Appetizer Sea snail, bell pepper, and simmered beef The sea snail had a wonderful texture, the bell pepper was packed with flavor, and the simmered beef was just right.◯ Matsusaka Beef Tataki Incredibly tender and flavorful. It pairs well with the egg soy sauce.◯ Salad, drizzled with the egg soy sauce. Crisp and delicious vegetables. This is where the restaurant's excellence shines through.◯ Matsusaka Beef Chateaubriand Steak So tender and the meat itself is delicious. This is impressive. The variety of flavors with the delicious salt, butter, soy sauce, and demi-glace sauce is delightful. I've come to appreciate the taste of tenderloin. I truly feel like an adult now.◯ Garlic Rice, Red Miso Soup, Pickles The garlic rice was flavorful, the red miso soup was quite delicious, and the pickles were perfectly seasoned.◯ Dessert Shizuoka Melon The plate was chilled to perfection. These little details are wonderful.◯ CoffeeA beautifully harmonious meal.Prompt service.Attentive hospitality.It was a highly satisfying lunch.A Tabelog AWARD-winning restaurant truly does not disappoint.It was a great meal.Thank you. Less

I had lunch with a friend, and there was a dress code (smart casual).I ordered the 150g beef steak lunch made with Kuroge Wagyu.I took a bite, fully aware it might be rude, and the meat melted in my mouth as I bit into it! This sensation was unlike anything I’ve experienced before!The cooking level perfectly brought out the meat's quality!The soup was a rich and creamy corn soup.Delicious.The sauces were soy sauce-based and demi-glace.Feeling it was a bit lacking, I asked for salt and pepper and enjoyed the meat with just that, which allowed me to taste the meat's flavor more directly, and it was delightful.The meat was truly delicious!Next, I’d like to try Matsusaka beef.It was a great meal! Less

In Kikuen-cho, Showa-ku, Nagoya, I visited Steak House Kitchen Ribbon to celebrate my promotion. I was informed that reservations are usually booked two months in advance. Thank you so much! I will continue to work hard.The atmosphere felt upscale, but the service was very friendly. I appreciated that it wasn’t too formal, allowing me to truly enjoy the delicious food.For appetizers, I had:- Matsusaka beef simmered in soy sauce- Garlic buttered turban shell- Paprika mousseAll were incredibly tasty.Next, I tried the Matsusaka beef tenderloin tataki, which had a generous portion. It definitely wasn’t cheap, but wow, it was delicious! The quality of the meat was on a whole different level compared to what I’ve had before.Finally, the steak arrived! Wait, are they really cooking the tenderloin at this size? They only use three-year-old female Matsusaka beef for the tenderloin. It was perfectly juicy and tender. Instead of using a knife and fork, the staff encouraged us to "just bite into it!" I couldn’t help but drool! It was incredibly soft! Since it was tenderloin, it wasn’t greasy, but the flavor of the meat itself was outstanding! I felt like I could die happy today (not that I will)! This is truly delicious—beyond any limits of deliciousness. The sulfur rock salt was also delightful.Before finishing, we were served complimentary Matsusaka beef omurice. There’s no way it wouldn’t be delicious! I enjoyed garlic rice as well. For dessert, there was a sweet treat with a chocolate pen that said "Congratulations." This was the first time I felt truly happy about my promotion (laughs).I had a wonderful meal. Everyone at the restaurant was kind and friendly. I was able to relax and enjoy the delicious dishes. After the meal, they even escorted me outside. It’s these little touches that make a place special and attract customers. Next time, I’ll work hard to come back on my own! It was a great meal! Less

A long-established steakhouse representing Nagoya. The reason it has been loved for so long lies not only in the food but also in the warm personality of the chef and the overall atmosphere of the restaurant.When you come here, you must try the Chateaubriand. I have eaten it at various places, but personally, I have yet to find a dish that surpasses this one.Every time I cut into it, I am amazed by the sensation. The knife glides through with almost no resistance, and when it reaches my mouth, it is astonishingly tender. Yet, the natural flavor of the meat is fully present, perfectly balanced with the sweetness of the high-quality fat.There is a comforting consistency every time I visit, making it a place I want to return to, whether for a special occasion or simply when I think, "I want to eat a delicious steak."It was a great meal. Less