Ichimiya（但馬牛倶楽部炉釜炭焼ステーキ 一宮）

Enjoy the Best Tajima Beef at Ichimiya, a Premium Steakhouse in Ginza Located on the 8th floor with a view of Kabuki-za Theatre, Kobe Beef Rogama Charcoal Grill Steak Ichimiya offers top-quality Kobe beef, grilled perfectly over Kishu Binchotan charcoal by owner chef Hiroyuki Ichimiya. Chef Hiroyuki Ichimiya is originally from Kobe. He trained at a local French restaurant before becoming the head chef at the main restaurant of The Windsor Hotel Toya Resort & Spa in Hokkaido. After working at Trois Fleches and Kobe Beef Rogama Steak IDEA Ginza in Tokyo, he gained experience as an executive chef at Westa, a Mita beef charcoal-grill restaurant in Nihonbashi. With this extensive experience, he opened Kobe Beef Rogama Charcoal Grill Steak Ichimiya in March 2019. Chef Hiroyuki Ichimiya, an expert in Tajima beef, uses only the best cuts of Kobe, Mita, Matsusaka, and Omi beef. These premium meats are selected by Shuichi Kakimoto, the owner of Ougiya Meat Shop in Kobe. Chef Ichimiya wants to honor the hard work of the farmers who raise their cattle with care by serving the finest steaks in Ginza. He selects female cattle for their tender meat and low-fat melting point. The thick cuts are grilled over high-quality Jo Komaru Kishu Bincho charcoal, which adds a smoky flavor and cooks the meat perfectly, bringing out its natural taste. No need heavy sauces, just salt and black pepper from Yonaguni Island, and fresh wasabi and black pepper from Hokkaido. The drink menu includes 40 types of French red wine by the bottle such as Burgundy and Bordeaux, plus 6 options by the glass including Champagne. The restaurant has a calm and stylish interior with wood and white colors, plus some orange accents. There are 14 table seats and private rooms for 2 to 8 people. It’s a great place for special occasions like family dinners, dates, or business meetings. English-speaking staff are available, so international guests who love wagyu can feel comfortable too.