01 / ABOUT THE PLACE
About this place
Aged Yakiniku Kakunoshin TOKYO brings out the rich depth of Japanese Black beef through dedicated dry-aging, serving each cut to highlight its intrinsic qualities on the grill. Located along a quiet street near Sakuradai Station, the restaurant offers counter seating alongside spacious booth tables. The signature Kanzaki aged beef encompasses both well-marbled cuts with sweet, melting fat and lean portions such as rump, which deliver an intense beefiness the more you chew, with the daily selection guided by which cuts are at peak condition.
Thick-Cut Meat Courses Built for Hearty Dining
For those visiting for the first time, ordering an omakase-style course offers an effortless way to sample the kitchen's strengths. After an assortment of appetizers and salad, generous showstopper cuts and chef's selections arrive in satisfying thicknesses, releasing tempting aromas over the grilling net. Offal in the course can be swapped for beef tongue for an additional fee, and diners can easily round out the meal with a la carte additions such as premium marbled cuts or tenderloin.
Evening Dining Paired with Tohoku Sakes
To stand up to the robust character of dry-aged beef, the drinks menu highlights Iwate sakes such as Nanbu Bijin and Asabiraki Yumeakari, alongside Ginga Kogen Beer. Refreshing Kakunoshin highballs, sudachi citrus sours, and wines by the glass provide alternatives that can be rotated to match different cuts across the meal. Because service focuses primarily on dinner, reserving a table ahead of time is recommended when dining with family or friends.
