Sumbiyakiniku Nakahara

Chefs Kentaro Nakahara and Den's Zaiyu Hasegawa, with who I had a pleasure to have dinner at Nakahara
Chefs Kentaro Nakahara and Den’s Zaiyu Hasegawa, with whom I had a pleasure of having dinner at Nakahara

One of the countless ways to cook beef in Japan is yakiniku. Probably originally from Korea, now it’s a fun and convivial way not only to eat, but also to share the experience with others. Chef- owner Kentaro Nakahara is quite a celebrity among the local and foreign yakiniku barbecue lovers. Self taught butcher, he is a master of meat, sourcing his beef directly from producers. Nakahara-san serves all the cow; including offals in all its forms, raw or grilled.

Sumbiyakiniku Nakahara : GEMS Ichigaya Bldg. 9F, 4-3 Rokubancho, Chiyoda-ku, Tokyo; tel. 03-6261-2987

Kentaro Nakahara
Kentaro Nakahara is not a typical Japanese chef!
Slicing the wagyu
Slicing the wagyu
Grilling the beef
Grilling the beef
This is not otoro: raw beef sushi and rolls
This is not otoro: raw beef sushi and rolls
Wagyu sirloin
Wagyu sirloin
...and wagyu tenderloin
…and wagyu tenderloin
Tenderloin was one of my favourite pieces
Tenderloin was one of my favourite pieces
Gyu hire katsu
Gyu hire katsu
The moment one one of the best chefs in Tokyo is grilling your yakiniku
The moment when Zaiyu Hasegawa, one of the best chefs in Tokyo is grilling your yakinku beef!
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