“Akami Nikugatou Roppongi Hills” opened in the premium dining area of "Roppongi Hills", which has a variety of restaurants with outstanding individuality. It is a yakiniku restaurant where you can enjoy the marriage of premium Japanese wagyu lean meat with various kinds of wine.
The owner Go Miura is so fond of meat that he calls himself a meat mania and he buys carefully-selected wagyu beef from all over Japan. With the thought of "appreciate the lives of the meat, and all the people that involved," owner Miura was searching for the best ingredients to be served that could make guests enjoy the most, and finally chose cows that had been fattened for more than 40 months. The wagyu beef sold in “Akami Nikugatou Roppongi Hills” is Kobe beef and Omi beef, which is also called "Legendary Japanese beef" due to the scarce number that are sold monthly in Japan.
The course menu includes various creative dishes, such as meat sashimi and nigiri, as well as à la carte dishes with the long-period fattened beef as main dish. There are around 40 types of alcoholic drinks, centered on French wine that can be enjoyed with Japanese beef. There is a lineup of all types of "Henri Giraud", that is also called the phantom champagne and about 9 types of wine available by glass. Non-alcoholic drinks that go well with meat are also available.
The restaurant has 8 counter seats and 21 tables in the bright and clean interior. It is the place recommended for dates, business gathering, wine gathering and with your meat-loving friends, a premium experience with the marriage of wine and Wagyu beef.
[A message from the owner of Akami Nikugatou]
I think that you often have Kobe beef and Omi beef when you come to Japan. Most of them are fattened for 29 to 32 months. Of course, these meats are delicious, but Kobe beef and Omi beef, which have been fattened for more than 40 months, have deeper tastes with less fat and an irresistible characteristic of melting down, just like cotton candy. In addition, the "scent" is especially different.
There is a sweet wagyu flavor when you first smell it, and a second taste and scent when you chew it in your mouth. As you swallow it, when your mouth becomes empty, the last fragrance comes up to your nose. You can savor these three flavors while drinking delicious wine. Please enjoy the taste and flavor of Japanese beef that can only be eaten in Japan.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Direct access from Roppongi Station (Tokyo Metro Hibiya Line)