Yakiniku excellent Ginza

Fresher is always better, right? Years of experience have taught chef Kou Kazumine otherwise. Under his direction, every cut of beef served in Yakiniku excellent Ginza is dry-aged to perfection for maximum flavor. Formerly the first executive chef of the legendary Toraji Group, Chef Kou now takes advantage of the connections he has built over the years to procure the finest cuts of beef from his most trusted suppliers, even personally going down to feed and observe the conditions of the cattle at Toraji’s own ranch. His personal recommendation from excellent’s extensive menu is the tartare yukhoe, which comes as part of the kuroge wagyu kaiseki dinner course. A base of hitomebore rice from Miyagi Prefecture is first cooked in beef broth, then placed beneath a medley of top-quality chateaubriand or sirloin. The tartare is topped with Spanish or Italian caviar and a single Japanese quail egg yolk.