Kenshiro

When the lid of the glass cloche is lifted, a gentle cloud of aromatic cherrywood smoke billows into the air. The signature Kenshiro-yaki stands as an emblem of the restaurant, featuring tender wagyu fillet that undergoes an instant-smoking technique. The delicate red meat takes on the savory smoke without losing its supple moisture, allowing simple accompaniments like truffle salt and whole peppercorns to highlight the beef's natural, clean depth.

The early stages of the course showcase equal ingenuity, led by the house yukke dog. Presented hand-roll style atop crisp nori, it balances seasoned raw wagyu with rich sea urchin or an accent of crunchy chili oil, each element carefully measured for harmony on the palate. The progression moves beyond conventional yakiniku boundaries, incorporating a tasting flight of tongue cuts—tip, center, and tongue-kalbi—paired with chive munchu, alongside decadent cutlet sandwiches cradled in golden brioche.

Every grill cut is managed entirely by staff at tableside, providing full-attendance cooking so guests can relax into conversation without worrying about grill timing. After refreshing cold noodles in nori broth or a deeply savory wagyu curry, the meal winds down with desserts like monaka ice cream or shaved ice. The beverage selection matches the culinary ambition, offering over 50 bottle wines, prestigious sake labels like Aramasa, and rare Japanese whiskies for tailored pairings throughout the meal.

Every seating arrangement is housed within private rooms styled after traditional teahouses, ensuring tranquil, enclosed surroundings. This intimate atmosphere makes the venue well-suited for anniversaries, private celebrations, or entertaining clients on special evenings.