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