In the heart of Ginza, Yakiniku Inoue invites guests to savor some of Tokyo’s finest Japanese Wagyu beef in ways both familiar and unexpected. Since opening, the restaurant has quickly become known for its inventive presentations—most famously the instant-smoked yukhoe: raw Wagyu tartare crowned with onion, egg yolk, and a smoke-filled bubble that bursts theatrically at the table.
At Yakiniku Inoue Ginza, yakiniku is treated not merely as a meal but as a moment of surprise and delight. The course menu is designed as a journey, guiding diners through a series of creative, flavor-packed experiences.
To reveal every dish in detail would risk spoiling the sense of discovery, but highlights from the Special Course include A5-grade black Wagyu loin with exquisite marbling, Inoue’s original foie gras, salt-grilled beef tongue, and even a Chateaubriand sandwich with a playful twist.
Every ingredient is chosen with uncompromising care. The Wagyu is meticulously trimmed and prepared to the highest safety standards set by Japan’s Ministry of Health. The menu also ventures beyond beef, featuring premium seafood such as oysters and sea urchin from northern Japan, alongside rice sourced from Niigata’s celebrated Uonuma region.
The setting enhances the celebratory mood. Warm lighting, rustic brickwork, and wooden accents create a cozy contrast to Ginza’s sleek streetscape. Guests can book private rooms for intimate occasions or join the lively energy of the open dining area, which accommodates groups from two to twenty. To complement the cuisine, a dedicated sommelier curates a thoughtful wine list, with bottles available directly from the restaurant’s walk-in cellar.
More than just a restaurant, Yakiniku Inoue is a stage for shared memories—where exceptional Wagyu, culinary artistry, and heartfelt hospitality come together for an unforgettable Ginza experience.
