Ginza Yamashina Hanare

Adjacent to the main Yamashina store and secreted away on the top floor of Ginza Place, Ginza Yamashina Hanare feels like an exclusive members-only yakiniku club with its jaw-dropping private rooms that feature live-edged wood tables and organic sculptures. The restaurant serves up a medley of luxurious beef cuts in the manner of yakiniku-cum-kaiseki dining: raw proteins are cooked in front of diners by expert chefs and handed directly from the grill. Rare, fully-matured Omi cattle are sourced from Shiga Prefecture and purchased only after they turn 40 months, passing the usual 24-month preferred by other establishments. The result means meat is tender and flavorful regardless of its cut. The beautifully arranged beef appetizer sets the mood, while the eyes are drawn to other arriving dishes: beef sushi, salt-grilled beef tongue and shigureni (simmered beef with ginger) on top of cold noodles. The cutlet sandwich — panko-coated beef nestled between milk bread from Centre The Bakery in Ginza — is both familiar and elevated. The high-luxe experience extends to the drink pairing. Petrus and Romanee-Conti wines are ready to impress, and the envious collections like Juyondai and Jikon sake, as well as the house-special Hakurakusei Michiba Rokusaburo, leave a lasting impression. The smokeless roaster ensures guests leave the restaurant free from any lingering odors. Come here for that once-in-a-lifetime luxe dining or when you want to impress a visiting friend.