Nishiazabu Nikusui Yamamoto

Facing Gaien Nishi-dori Street, Nishiazabu Nikusui Yamamoto might be the best-dressed yakiniku spot in town: iron cage door opens to reveal a narrow, theatrically lit hallway that unfurls a red carpet, leading to an even more enigmatic space. Cloaked in a low-lit ambiance, chandeliers illuminate black leather bench seats, welcoming a well-heeled clientele ready to dive into one thing: yakiniku. Owner Yamamoto Takashi, hailing from a family of yakiniku shop owners, is taking the legacy of Japanese barbecue to the next level with a mature outlook and luxurious approach to the word “grilled meat.” Having earned a reputation at Osaka’s Shokudoen and Nikusho Nakata, Yamamoto is rendering his solo yakiniku concept with just the right mix of fidelity and flair. As a yakiniku house, the main event naturally goes to its selection of premium meat grilled personally by the staff. Yamamoto exclusively uses at least 30-month-old female Japanese Black cattle (kuroge wagyu), selecting only the finest cuts based on the feel of the meat in his hands. Wagyu cuts from sirloin to fillet and chateaubriand line the multicourse degustation following sister dishes like sukiyaki. The menu often includes a selection of salt- and tare-marinated meats, with grilling done tableside in true yakiniku lore. The entry point for Yamamoto’s yakiniku is through its salt: the restaurant offers seven types of curated salts from its collection of over 40 flavors. Even for those who prefer tareyaki (sauce-marinated beef), Yamamoto encourages tasting the meat first with a sprinkle of salt to appreciate its marbling and tenderness. It’s all about the art of grilling meat — deliciously and done right.