Restaurant Details

Eighty-two. That’s how many different cuts of beef can be gained from a single cow, from the loin to the chuck flap to the ultra-soft chateaubriand.

This is where the niku-kappo restaurant Wagyu Niku Kappo Kakunoshin 82 takes its name from. The restaurant is the brainchild of Japan’s famed “Niku Ojisan,” or “Meat Uncle,” actual name Chiba Masuo.

Chiba, one of Japan’s top wagyu experts, hails from three-generation cattle farmers in Iwate Prefecture — the birthplace of the award-winning Kanzaki Aged Beef. The wagyu beef, he claims, has undergone a process that makes it the most tasty it can be.

While the quality of the beef alone is enough to send guests flocking to his doors, Chiba isn’t content to simply serve the beef and be done with it. The 82 butter-tender cuts of wagyu are prepared in ways that make the most of the flavors.

For his kappo menu, Chiba pulls inspiration from the land and the sea — a core tenet of Japanese cuisine. Constant evolution and revolutions lead to mindblowing creations, such as the “uniku” sushi: a gunkan-style sushi roll with a slice of wagyu beef where the typical nori seaweed would be. It’s then topped with a hefty serving of king crab or sea urchin, and served on a ceramic plate designed to Hokusai’s Great Wave off Kanagawa.

Other dishes on Kakunoshin 82’s extensive menu include Kanzaki wagyu sirloin steak in chilled dashi or an Italian-inspired tomato sukiyaki hotpot with Kanzaki wagyu filet steak. Head chef Okahashi Jun, a sushi master of more than 25 years and one of the few men that Chiba trusts to carry out his culinary vision, conceptualizes and executes each dish without stasis.

Meanwhile, restaurant manager Toda Akiko carefully explains each item in English as it is served. As one of the most accomplished sake sommeliers in Japan, her resume shines through her recommended glass from the restaurant’s 100-plus sake library, sourced from Chiba’s native Iwate hometown to coastal Fukui.

Wagyu Niku Kappo Kakunoshin 82 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.

• While the restaurant will do its best to reserve guests’ preferred seating options, it may not always be possible due to availability.

• The pictures provided are for illustrative purposes.

Wagyu Niku Kappo Kakunoshin 82 Business Days

Wagyu Niku Kappo Kakunoshin 82 Address

Rivers Building 1F, 7-14-16 Roppongi, Minato-ku, Tokyo 106-0032

Wagyu Niku Kappo Kakunoshin 82 Access Info

• Wagyu Niku Kappo Kakunoshin 82 is accessible via a 1-minute walk from Roppongi Station’s Exit 4b. Alternatively, it is a 9-minute walk from Nogizaka Station’s Exit 3, a 12-minute walk from Roppongi-itchome Station’s Exit 1, or a 16-minute walk from Azabu-juban Station’s Exit 7.

Wagyu Niku Kappo Kakunoshin 82 Phone Number

Wagyu Niku Kappo Kakunoshin 82 Cancellation Policy

Cancel your reservation at least 48 hours before the dining start time to receive a full refund.