A hideaway-like restaurant that offers Japanese beef called “Waniku 89BAL” was opened after renovation in Ebisu.
“89BAL” was opened after renovation changing its name to “Wagyu 89BAL” on the 2017,10,18 (Wed.)
The concept of the renewed restaurant “Wagyu 89BAL” is “creating a meat amusement park.” They have been offering items centering around beef but they are now offering many kinds of meat such as pork, chicken and venison. They are offering dishes maximizing the potential of each ingredient, sometimes in a precise manner and sometimes in a wild manner.
As the name of the restaurant includes the word “wagyu (Japanese beef), all the ingredients used in the restaurants are produced in Japan, chosen by the meat professional, Kensaku Yamase. They offer special ingredients such as Kikuikegyu (beef) produced in Kumamoto Prefecture, Iwanakabuta (pork) produced in Iwate Prefecture and Yamatodori (chicken) produced in Nara Prefecture. They are also creating new types of “wa” (Japanese) menu items by adding special ingredients such as vegetables delivered directly to the restaurant from the producers, and specially chosen cheese and truffles.
Wagyu Tataki Jutan 1,480 yen
A dish which contains the umami of beef by grilling the surface of Kuroge Wagyu (black haired cattle).
Kuroge Wagyu Hatsu no Roast 1,580 yen
A dish of one-mouth sized grilled beef hearts that comes with couscous.
7 days aged Ezoshika (deer meat from Hokkaido) 2,480 yen
7 days aged Ezoshika with the scent of magnolia
Many meat dishes are offered other than the dishes noted above. Let’s enjoy these dishes using lots of meat produced in Japan.
■Information
Waniku 89BAL
Address: 4-27-3, Ebisu, Shibuyaku, Tokyo
Business hours: weekday 18:00 to 25:00（L.O24:00）
Saturday / Sunday / holiday 17:00 to 23:00 （L.O.22:00）
TEL：03-6432-5993
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Fans of Japan and Japanese culture may know that Kobe’s food scene is not to be missed. A new restaurant, KANBE, is now open and tells the story of the city’s food culture. The grand opening was on November 30 in Sannomiya.
The story begins with water, the source of Kobe's food. The city’s famed fare like Kobe beef, Suma salmon, and seasonal vegetables will take the stage through storytelling, projection mapping, and uniquely planed dishes. Ingredients are served to guests the same day that they are delivered to the restaurant, offering the freshest possible experience. The restaurant also offers a wide selection of drinks made in Kobe, including Nada Gogou sake and Kobe wine. These are made using Nunobiki water from the Rokko mountain range, meaning that everything guests enjoy was truly made in Kobe. At KANBE, visitors will chat with a storyteller who weaves the story of Kobe's food into the experience. A chef himself, he is well-versed in cooking methods, food history, and nutrition. The 18-meter-long counter adds to the experience by displaying seasonal scenery, the water of Nunobiki, and the night view from Mt. Rokko. Nature sounds, like the murmuring of Nunobiki Falls and the chirping of birds, also echo through the restaurant in time with the projection mapping, creating an atmosphere that feels alive. Why not come enjoy a new kind of dining experience? Information
FARM TO TABLE ‘KANBE’
Opening Date: November 30, 2022
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Address: Taishin Sunset Building 7F (2-5-1 Kitanagasadori, Chuo-ku, Kobe)
Reservations/Official Site: https://www.ko-z.com/
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Japanese-style TeppanyakiGuests can enjoy authentic Japanese teppanyaki cuisine with a modern twist. While sitting at the contour, visitors will enjoy a live performance by Taku Osada, a teppanyaki chef with over 20 years of experience. The wide variety of meat can be enjoyed in a number of different ways, whether it be raw, grilled, stewed, or properly cooked. From tongue and rump to filet and sirloin, you won’t leave hungry. Visitors can also enjoy seafood and seasonal Japanese vegetables along with their meat, and the flowers and leaves that adorn each plate will change depending on the time of year. In addition to rare teppanyaki dishes like skirt steak and 3cm-thick beef tongue, Honten Yamashina also offers some playful dishes such as sliders. As the temperature differs on different parts of the steel cooking plate, each item can be cooked to a temperature that maximizes its specific flavor. Honten Yamashina also has a massive cellar housin over 1,000 bottles of wine and hard-to-find spirits. Japanese-style Yakiniku For those looking for a more private experience, guests can enjoy yakiniku in a completely separate room. Each private room has a grill that will cook meat to the perfect temperature, and only at Honten Yamashina can you enjoy fully-matured Omi beef. The signature cutlet sandwich is made with chateaubriand cooked at a low temperature and deep-fried in a thin batter, then served on crispy bread with a soft, fluffy interior. Teppanyaki and yakiniku are typically thought of as meat-based dishes, but the restaurant can accommodate vegetarian guests if contacted in advance. When Japan opens up to tourism, will you be visiting this incredible restaurant in the heart of Tokyo? Information
Honten Yamashina
Address: GINZA PLACE 11F (5-8-1 Ginza, Chuo-ku, Tokyo)
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Closed SundaysOfficial Instagram: https://www.instagram.com/honten_yamashina/
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TOOTH TOOTH TOKYO
Venue: Tre di Casa Ebisu 1F/B1 (3-17-12 Higashi Shibuya-ku, Tokyo)
Hours:Monday-Thursday, Saturday: Lunch 11:30-15:00 / Cafe & Dinner 15:00-23:30 (Last Order at 22:30)
Sunday: Lunch 11:30-15:00 / Cafe & Dinner 15:00-23:00 (Last Order at 22:00)
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*Closed from 15:00-16:00Official Site: http://www.toothtooth.com/restaurant/tooth-tokyo/
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