Nestled in Ginza, a lively shopping district of Tokyo filled with an array of eateries, “YAKINIKU MARUUSHI GINZA HONTEN” (hereunder referred to as “Yakiniku Maruushi”) captures the hearts of international diners with its exceptional selection of yakiniku (grilled beef) dishes. They pride themselves on their exceptional wagyū, beef sourced from specific Japanese cattle breeds.
Enjoy a luxurious course offering a selection of premium Kuroge wagyu
“This course comes highly recommended for those new to wagyu or visiting from abroad.”
So says the manager of Yakiniku Maruushi about one of the restaurant’s flagship offerings, the “Carefully Selected Kuroge Wagyu OMAKASE Course,” priced at 8,800 JPY (tax included) per person.
This sumptuous feast offers a total of nine different beef cuts, reflecting the manager’s wish that “guests will be able to sample and compare as many different cuts of wagyu as possible.”
The “Carefully Selected Kuroge Wagyu OMAKASE Course” is available from two orders upwards.
The course’s stars, the “Salt Flavor Selections, 4 Types” and “Kuroge Wagyu with Yakiniku Sauce, 4 Types,” provide eight distinctive cuts.
The Salt Flavor Selections, 4 Types are Prime Beef Tongue Salt Flavor, Thick-Cut Harami (Skirt) Steak, Ichibo (Aitchbone), and Prime Kalbi (Short Rib). Meanwhile, Kuroge Wagyu with Yakiniku Sauce, 4 Types includes Tōgarashi (Chuck Tender), Rump, Misuji (Top Blade), and Geta Kalbi (Rib Finger).
The charm of wagyu lies in its marbling, which brings out a distinct sweetness and umami different from other types of beef. Each cut has its own level of marbling, offering a unique taste.
With nine varieties to try, guests have the chance to explore a spectrum of flavors, uncovering the delightful aspects of wagyu.
“塩盛り ４種（２人前）,” Salt Flavor Selections, 4 Types (2 servings)
Yakiniku Maruushi stands out not just for its wagyu selection but also for its tailored sauces for each cut. The shop’s original sauces for the “Salt Flavor Selections, 4 Types” feature Tasmanian Mustard Marinated in Soy Sauce and a zesty sauce featuring sudachi, a small, lime-like citrus fruit native to Japan.
Tasmanian Mustard Marinated in Soy Sauce (left) and Sudachi Sauce (right)
The sharpness of the Tasmanian mustard admirably balances out the rich marbling of wagyu, especially with cuts like Ichibo and Prime Kalbi. As for the sudachi sauce, perfect for the leaner Prime Beef Tongue Salt Flavor and Thick-Cut Harami, it enhances the wagyu’s natural flavors without masking them.
“Miyazaki Prefecture Miyazaki Beef Sirloin YAKISUKI” uses sirloin rich in marbling, offering a melt-in-your-mouth sensation. Sliced thin and large, it delivers both a delightful texture and the full umami of Miyazaki beef.
“宮崎県 宮崎牛 サーロイン YAKISUKI』のサーロイン,” Miyazaki Prefecture Miyazaki Beef Sirloin YAKISUKI
Since the Miyazaki Prefecture Miyazaki Beef Sirloin YAKISUKI needs to be cooked just long enough to acheive its ideal flavor, it’s best to let the staff grill it to tasty perfection at your table instead of doing it yourself.
Additionally, the restaurant offers a unique way of enjoying this dish that’s different from the usual assortment. It’s served with a sweet sauce commonly used in sukiyaki known as warishita and a raw egg. You wrap the sauce and egg-coated beef in bite-sized portions of rice for a delightful eating experience. The rice is even mixed with truffle oil, adding a sophisticated twist.
A rich variety of starters and side dishes
The Carefully Selected Kuroge Wagyu OMAKASE Course not only shines with its wagyu main dishes but also with a rich variety of starters and side dishes.
The “Kale & Mixed Greens Choregi Salad with Mt. Fuji Beef Uncured Ham” is a refreshing appetizer, perfect for cleansing the palate between meaty bites. The uncured ham, made from beef thigh, delivers a refined taste and smooth texture, with a hint of sweetness to finish.
“ケールミックスチョレギサラダ 富士山牛生ハム添え,” Kale & Mixed Greens Choregi Salad with Mt. Fuji Beef Uncured Ham
“Icy Cold Noodles” are served in a broth made from chicken and beef stock, given a tart edge with vinegar, creating a refreshing yet savory finish. Crushed ice made with beef stock on top ensures the broth keeps its rich flavor to the very end.
“氷結冷麺,” Icy Cold Noodles
These Korean noodles are known for the way they smoothly glide down your throat and their satisfying chewiness. Available as a standalone dish or in a mini quarter-sized version as part of the course, they offer a light complement to the meal.
Great value in Ginza’s luxury setting
Ginza is famous for its luxury, home to the finest in global and Japanese brands, along with gourmet dining. Amid this high-end area, Yakiniku Maruushi offers a chance to enjoy top-quality wagyu without breaking the bank.
Blending excellent wagyu, good value, a stylish and relaxing interior, and attentive service, it’s like a high-end restaurant but more accessible. It’s these qualities, along with genuine hospitality, that attract people from all over the world to Yakiniku Maruushi.
Inside Yakiniku Maruushi
Information
| Store name | YAKINIKU MARUUSHI 銀座本店 YAKINIKU MARUUSHI GINZA HONTEN |
|---|---|
| Address | GINZA 1st.5 Bldg. 8F, 1-5-10 Ginza, Chuo-ku, Tokyo
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| Access |
Ginza-Itchōme Station Short walk from Ginza-Itchōme Station Exit 5
Ginza Station 6-minute walk from Ginza Station Exit A9
Yūrakuchō Station 4-minute walk from Yūrakuchō Station Kyōbashi Exit
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| Phone number | 03-3562-2941 |
| Reservations | Accepted Phone, official website, Tabelog, Ikyu Restaurant, TableCheck, Reserve with Google |
| Payment |
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| Service charge/Table charge | None |
| Hours | Mon-Sat. 17:00-23:00（last order: food 22:00, drink 22:30） Sun. & Nat’l holidays 17:00-22:00（last order: food 21:00, drink 21:30） |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 72 seats 6 counter seats, 66 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.maruushi.com/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of March 2024.
