In April 2024, I finally managed to visit Nikuya Tanaka in Ginza, a place that's nearly impossible to get into. It’s always full, and now I know why. This steakhouse not only fulfilled my appetite but also my soul!
Website: https://bosstanakasatoru.jp/
Instagram: https://www.instagram.com/boss.tanakasatoru/
Location: Ginza, Tokyo
Ginza is an elegant area, and Nikuya Tanaka fits right in. It’s on the 9th floor of a standard building, with a small sign in Japanese, making it a bit hard to find. But once inside, I was taken to a private area with a counter that seats about six or seven people. Here, we could watch the chef, "Boss" Tanaka-san, cook and interact with us.
The atmosphere of the place was beautiful, very elegant and exclusive. The course started with a delicate green soup that was perfect to open our appetites. Tanaka-san shared that he uses 50-month-old Kobe beef, which he believes is the best age. Tanaka-san is a third-generation Wagyu expert, coming from a family of farmers, butchers, and chefs. He is considered a meat sommelier, and it shows–a beef lover and expert without a doubt.
The meal continued with a Kaisei omakase, featuring amazing dishes with seasonal Japanese ingredients combined to perfection. There were bamboo shoots and Sansho leaves, each prepared in a way that felt unique and magical. One dish, a Kobe tenderloin tempura with soy sauce, stood out. Tanaka-san called it "soul meat," a nostalgic dish from his childhood. It was a unique and amazing dish with good textures, the crunchy tempura complimented the melt-in-your-mouth tenderloin.
Next came a slow-cooked tongue that was so tender it quite literally melted in my mouth. It was paired with bamboo shoots and Sansho flowers, a perfect combination. Just when I thought it couldn't get any more creative, the assistants started shaping large ice cubes with the artistry akin to making pottery. These were used to serve cold noodles with cherry blossoms. It was beautiful, artistic, original and delicious.
Then came the Wagyu beef, presented in two cuts to compare: tenderloin and sirloin. The tenderloin was super tender, and the sirloin had beautiful marbling with an intense umami flavor. It was simple and perfect. The chef grilled them carefully, giving them a crunchy texture outside and explosive juiciness inside. He mentioned that he sources his Wagyu from the famous Ueda Farm, which won an award at the Kobe meat cattle show in 2013.
Tanaka-san was friendly and generous throughout the meal, and the service was impeccable. Yes, it’s pricey, but it’s worth it for an experience like this. If you have the opportunity, make sure to try the ultimate Wagyu experience at Nikuya Tanaka—it's truly unforgettable.
As I left the spectacular place, my stomach was full, my senses were happy, and my soul felt great. Nikuya Tanaka offers an exquisite experience that’s too good to miss.
Thank you Chef "Boss" Tanaka san for your generosity and amazing Wagyu experience!!!
