Continuing his legacy, he opened two exceptional restaurants in Tokyo’s Ginza district: a sukiyaki and shabu-shabu specialty spot on the 2nd floor and an elegant kaiseki-style meat restaurant on the 3rd.
This kappo restaurant on the 3rd floor offers an intimate dining experience. Guests can watch expert butchery up close from six counter seats or enjoy a leisurely meal in a semi-private room for up to four. Each dish is crafted as part of a refined course menu. The meal culminates in sukiyaki, prepared right before your eyes: a perfect showcase of both the art of beef and the essence of sukiyaki.
On the 2nd floor, Nikudokoro offers five tables in a bright, clean, and welcoming space. The selection of beef varies daily, featuring only the finest regional varieties, including Matsusaka, Omi, and Tajima beef. While female A5-grade beef is the standard, our expert buyers occasionally choose A4 if it surpasses A5 in flavor and balance of marbling: all at very reasonable prices.