Owned by Satoru ‘The Butcher’ Tanaka of Nikuya Tanaka Ginza who in fact, started his trade and gained fame at this restaurant. During his tenure, Nikuya Setsusekka Nagoya became one of the top meat Kappo restaurants in Japan and earned Tabelog Silver awards.
After moving to the bright lights of Tokyo, the flagship restaurant in Nagoya is now led by Katsuhara-san and awarded Tabelog Bronze. The owner still comes from Tokyo to Nagoya and cooks once a month.
Comparing to Nikuya Tanaka:
– Menu is identical, consisting of top-grade Kobe or Matsusaka Beef and seasonal ingredients (eg matsutake mushrooms or in-season crab).
– No discernible difference in cooking quality
– Price is around 20% cheaper. Paid 42K yen (after tax & service charge) versus 50K in Ginza. The premium probably reflects Ginza location and the owner’s presence.
– Better atmosphere as Katsuhara-san was more affable & friendly. During my visit to Nikuya Tanaka Ginza last year, the owner only interacted with his regulars.
The winter menu as follows
– Kobe Beef with Filefish and its Liver
– Setsusekka Beef Roll (using aged Matsusaka beef thigh & Kujo onion)
– Daikon & Persimmon pickled in rice vinegar
– Echizen Crab Risotto with Caviar
– Kobe Beef Aitchbone Tataki
– Echizen Crab Soup
– Beef Tongue with White Truffles
– Kobe Sirloin shabu-shabu
– Korean cold noodles in beef stock & acorn powder served in ice cube
– Kobe Beef Chateaubriand slow baked in rogama brick oven
– Rice dish: Mikazuki rice (most expensive in Japan), beef shirugeni, lotus root, pickles
– Crown melon aged for 20 days
by BocaTaberu