“Tajima Beef Club Charcoal Kiln Steak Ichinomiya” is located on the 8th floor of a building from where you can see the entrance of the Kabuki-za in Ginza, Tokyo. The owner-chef, Hiroyuki Ichinomiya, serves the highest-grade Kobe beef of the Tajima lineage that is charcoal-grilled in a kiln and cooked to perfection.
Owner-chef Ichinomiya, who was born in Kobe, trained at a local French restaurant then worked as a chef at the main restaurant of “The Windsor Hotel Toya Resort & Spa” in Hokkaido. After gaining further experience in Ginza’s “Trois Fleches” and “IDEA Ginza”, he went to “Vesta Tokyo”, a charcoal-grilled Sanda beef restaurant in Nihonbashi. After working hard as the head chef, he opened the “Tajima Beef Club Charcoal Kiln Steak Ichinomiya” in March 2019.
The meat used by owner-chef Ichinomiya, who knows all about Tajima beef, is the best of Omi beef, Kobe beef, Sanda beef, and Matsuzaka beef. All the meat is carefully selected by Mr. Shuichi Kakimoto, the president of Tajima beef restaurant, “Ogiya Butcher Shop”, in Kobe. Owner-chef Ichinomiya says that he wants to provide the best steak on the best stage in Ginza, showcasing the fruits of the producer’s efforts who work tirelessly to raise cows every day with love. The chef uses beef from female cows, which has fat with a low melting point and excellent meat quality, among the carefully selected beef. The thickly cut meat is grilled in a kiln at the highest temperature of Kishu Binchotan "Jyomaru". The excess fat is then removed, and the meat is smoked and grilled, allowing it to be gradually cooked to bring out the umami. Seasonings used are salt and pepper, made in Yonagunijima Island, Okinawa Prefecture, and wasabi and fresh black pepper from Hokkaido, without any sauce. For the drink menu, there are 40 kinds of French red wine, such as Bourgogne and Bordeaux, which go well with steak grilled using Kishu Bincho charcoal, and 6 kinds of champagne.
The color scheme of the restaurant blends wood grain and white, with orange as the focal point, to create a calm space. The dining room has 14 tables and private rooms (2 ~ 8 people). It can be used for special occasions such as anniversaries for family and dates, and for business occasions such as with business associates and for business entertainment. This is a steak house that is also appreciated as a place to entertain overseas guests who enjoy Japanese beef as the staff can also speak English.
* 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.
A 1-minute walk from Higashi-Ginza Station, Exit 4 (Tokyo Metro Hibiya Line)