Yakiniku Niku Tatsu Aoyama

A brisk stroll from the cool Omotesando neighborhood and five minutes from the Gaienmae Station, Yakiniku Niku Tatsu Aoyama stands as a sophisticated yakiniku restaurant, led by Tokyo-native chef Nishioka Ozora, a passionate beef connoisseur. After dedicating seven years of his life to studying the revered wagyu beef and working as a middle wholesaler in the Tokyo Meat Market, Nishioka was appointed head chef of Niku Tatsu Aoyama Main Branch in 2023, where he curates a menu of classic Japanese barbecue with a few hidden twist up his sleeves. The spotlight shines on the ultra-rare Omi beef, one of the three legendary wagyu with the longest history in Japan. Delightfully surprising, the Omi beef is offered at a reasonable price, with no service or table charge added. The cows are raised in a traditional and controlled environment, nurtured by pure groundwater pumped from the Suzuka Mountains. Traditional bait made from straws results in beef with firm red meat and natural marbling. But there is another side of the menu that’s dedicated to vibrant fusions of Korean and Japanese flavors, like kimchi and yukhoe, a Korean-style beef tartare, alongside sirloin sushi. The restaurant’s licensed raw meat handling makes these offerings possible. Niku Tatsu’s fit-out largely relies on natural, soft-colored wood. Seasonal flower arrangements convey the feeling of ever-changing times. Guests can unwind in one of the intimate private rooms and savor the rare perfection of Omi beef.