Ginza Yakiniku Salon de AgingBeef

Established in 2010, Ginza Yakiniku Salon de AgingBeef is the first restaurant in Japan that specializes in dry aged Japanese kuroge wagyu black beef. At a time when dry aging was considered extremely niche in Japan, due to the specialized equipment and particular technique required, Salon de AgingBeef dared to blaze the trail for others to follow. Dry aging is a process that lets cuts of meat hang in an enclosed area where temperature and humidity are constantly monitored. This lets the enzymes naturally present break down some of the muscle fibers, resulting in a much more tender piece of meat. The breakdown of some fats and proteins results in a deeper flavor as well. The restaurant uses only Yonezawa kuroge wagyu black beef, a specialty from a select few ranches of the Okitama region in Yamagata Prefecture, and widely regarded to be of a quality on par with that of the three great Japanese wagyu: Kobe, Matsusaka and Omi. Unlike most wagyu specialty restaurants that purchase individual cuts of meat, Salon de AgingBeef purchases an entire head of one of these rare cattle, and uses every possible part of the cow in its menus. These cuts are then dry aged for 30 days, before being trimmed and prepared by the staff, ending up as various excellent servings of sirloin, thick-cut tongue, or the restaurant’s signature dish, a kimbap roll wrapped in grilled sirloin and topped with sea urchin. This is all served in an elegant space that is entirely shades of dark gray and blue, with multiple table seats, counter seats and private rooms that simply exude luxury. But though the image of dry aged beef is an expensive one, Salon de AgingBeef takes pride in offering their dishes at a reasonable price — lunch courses are particularly economical.