Hasegawa Bettei Ginza Branch is an establishment which offers a new course every month, each which uses highly rare and premium ingredients, under the concept of the “the Ultimate Museum of Food and Space.”

The restaurant’s key focus is on sourcing exceptionally rare and valuable ingredients directly from producers who are not part of the general market. The meat selection is meticulously curated, putting sepcial emphasis on its producers and the age of the cattle. Exclusively hard-to-obtain Kuroge Wagyu is used, including pure Tajima beef from virgin female cattle and other carefully selected cuts. Prioritizing freshness and flavor, Nihon Yakiniku Hasegawa sources everything from high-value seasonal seafood to vegetables and fruits, delivered directly from producers all over Japan. They spare no extravagance in every detail of its dishes.

Preparing the course takes place right in front of guests at the counter, with grills set up at each table for yakiniku (Japanese BBQ) cooking purposes, allowing the meat to be cooked right before the diners’ eyes. The final touch of grilling involves pressing charcoal onto the surface of the meat, resulting in a crispy and flavorful exterior, enriched by the aroma of the charcoal.

With a lively and fully open kitchen, Nihon Yakiniku Hasegawa provides a brand new culinary experience where guest can witness the craftsmanship of their chefs up close, offering a feast for both the eyes and the palate.