Ginza Yamashina Hanare
Overlooking the lavish Ginza Yonchome Intersection, Ginza Yamashina Hanare's kaiseki-style dining does full justice to Omi beef’s unrivaled appeal.
Restaurant Details
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.
Savor a variety of premium cuts including Yukhoe made from carefully raised Omi beef, grilled beef tongue, and your choice of select wagyu harami or sagari. This course highlights the richness of Omi beef with a lineup of flavorful tare-seasoned cuts, offering a satisfying introduction to high-end yakiniku.
Savor a variety of premium cuts including Yukhoe made from carefully raised Omi beef, grilled beef tongue, and your choice of select wagyu harami or sagari. This course highlights the richness of Omi beef with a lineup of flavorful tare-seasoned cuts, offering a satisfying introduction to high-end yakiniku.
Centered around the rare and richly marbled Fully Matured Omi Beef, raised for over 40 months with exceptional care, this course showcases the deep umami and tenderness that only long-term aging can bring. A refined yakiniku experience that celebrates the pinnacle of Omi beef quality.
Centered around the rare and richly marbled Fully Matured Omi Beef, raised for over 40 months with exceptional care, this course showcases the deep umami and tenderness that only long-term aging can bring. A refined yakiniku experience that celebrates the pinnacle of Omi beef quality.
A luxurious course featuring the signature Treasure Box Sushi topped with Omi beef and fresh sea urchin. Indulge in thick-cut beef tongue and a selection of premium tare-marinated cuts for a lavish, flavor-packed feast.
A luxurious course featuring the signature Treasure Box Sushi topped with Omi beef and fresh sea urchin. Indulge in thick-cut beef tongue and a selection of premium tare-marinated cuts for a lavish, flavor-packed feast.
Begin with a beautifully presented Omi beef sashimi platter, followed by thick-sliced beef tongue and a live grilling experience with tender wagyu filet steak. Compare the nuanced flavors of different Omi beef cuts in this elegant fusion of kaiseki and yakiniku styles.
Begin with a beautifully presented Omi beef sashimi platter, followed by thick-sliced beef tongue and a live grilling experience with tender wagyu filet steak. Compare the nuanced flavors of different Omi beef cuts in this elegant fusion of kaiseki and yakiniku styles.
An indulgent course featuring two of Japan’s most celebrated wagyu brands—Kobe Beef and Omi Beef. Explore the signature textures and flavors of both through carefully curated yakiniku dishes, designed to satisfy connoisseurs of premium Japanese beef.
An indulgent course featuring two of Japan’s most celebrated wagyu brands—Kobe Beef and Omi Beef. Explore the signature textures and flavors of both through carefully curated yakiniku dishes, designed to satisfy connoisseurs of premium Japanese beef.
Ginza Yamashina Hanare Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Ginza Yamashina Hanare Business Days
Ginza Yamashina Hanare Address
Ginza Place 11F, 5-8-1 Ginza, Chuo-ku, Tokyo 104-0061
Ginza Yamashina Hanare Access Info
Ginza Yamashina Hanare can be directly accessed from Ginza Station via Exit A4.
Ginza Yamashina Hanare Phone Number
Ginza Yamashina Hanare Cancellation Policy
Cancel your reservation at least 48 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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10 meals
COURSE MENUNikuya Manno Ohatsutenjin Urasando
This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.
COURSE MENUYakiniku Niku Tatsu Aoyama
Reasonably priced, perfectly marbled Omi beef, nurtured by pure groundwater from the Suzuka Mountains, is served in cozy private rooms at this sophisticated Gaienmae restaurant, led by a Tokyo-native chef with a deep passion for quality beef.
COURSE MENURistorante Porto Faro - Ginza Main Branch
Executive chef Sou Hoshiai dazzles guests with his dual mastery of the teppan grill and traditional Italian cuisine, the latter of which he honed while training at a series of trattorias across Italy.
COURSE MENUAoyama Gyusai
With house-made sauces, counter-grilled wagyu and a love for Ibaraki-grown Hitachi beef, Aoyama Gyusai expands the definition of high-caliber teppanyaki dining in Aoyama.