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Gyusai Restaurant - Japan




👋 I had the pleasure of visiting Aoyama Gyusai, a small and quiet restaurant in Tokyo, specialized in Hitachi Wagyu beef*.
I ate at the counter enjoying a fantastic teppanyaki performance by chef Nishigai Kiyoharu san.
For my first time, I tasted Hitachi Wagyu tenderloin and it was a very nice experience!! It had the right level of marbling that enhances the umami flavor and makes the meat experience truly pleasant. I complemented it with a variety of dishes made with seasonal Japanese ingredients.
The staff was really nice and professionals.🙏🙏
I want to especially thank Chef Nishigai, Kiyoharu san, for his excellent professionalism and great kindness. 🙏🙏🙏🙏It was a pleasure meeting you and I hope to visit you again!

*Hitachi Wagyu, only from Japanese black cattle, raised for more than 30 months in the Ibaraki prefecture, has a quality rated 4 or 5 of class A or B according to the scales of the Japan Meat Grading Association.

Lean Gentini 🇦🇷🇦🇷🇦🇷#meatsommelier

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