This an open invitation to all who want to eat the best wagyu in Japan. Having solidified his place in the world as a meat master, Satoru Tanaka has finally arrived in Tokyo, opening a restaurant in the prime real estate of Ginza. So proud is he of the product that he wants as many as possible to enjoy it, but to maximize the experience, he asks guests to do some background reading. So please, read on.
On the ninth floor of a Ginza 6-chome building filled with trendy restaurants, a sign seems to float among a candle objet d’art leading you into a restaurant interior that takes your breath away. Designed by the award-winning Yasumichi Morita, CEO of GLAMOROUS – a company engaged in projects around the globe – this luxurious space is one to capture the essence of Japan in the world. It combines lacquered materials with unfinished timber, cherry tree bark, and other touches showcasing Japanese sensibilities. The tableware is a veritable walk through Japanese history, from Edo-period antiques to modernist pieces.
With a counter for nine and a private room for four, the seat numbers already show how exclusive this experience is. The chef appears to work on a stage, furnished with a charcoal fire and traditional kamado stove, and to the left, an incredible rogama brick oven filled with Kishu binchotan charcoal over which the steaks are cooked. It is impossible to take your eyes off the cooking or to stop yourself from salivating.
