01 / ABOUT THE PLACE
About this place
At Yakiniku Itadaki, on the 2 floor of a building in Nihonbashi Tomizawacho, the signature “Nihonbashi Third-Generation Uni Premium Loin” pairs briefly seared Tajima beef sirloin with rich Hokkaido sea urchin, wrapped together for a single bite. The beef’s delicate, sweet fat meets the uni’s mellow richness. The restaurant has a calm atmosphere and uses charcoal grilling to bring out the character of purebred Tajima and Kobe beef.
From raw beef to thick-cut charcoal grilling
A fine place to begin is the authorised “Purebred Tajima Beef Yukhoe with Nagoya Cochin Egg”, where a rich yolk coats tender, deeply flavoured lean beef. On the grill, the “Premium Tongue Base” offers a tender texture and robust flavour, while the juicy “Premium Thick-Cut Skirt Steak” showcases a different cut. A daily selection of lean beef makes it possible to compare the fine grain and succulence of rare cuts such as kuri and misuji.
Rice dishes and wine to round off the evening
The “Chairman’s Staff Meal Bowl” has earned a Gold Award at the National Rice Bowl Grand Prix. Topped with Tajima beef yukhoe, uni and fragrant truffle, it is also available in a small portion for one. Other options include a clear, light Nagoya Cochin egg soup, springy house-made cold noodles and Kobe beef yukhoe-jang soup, with a choice of spice level.
Alongside beer and highballs, the sommelier-selected wine list offers bottles to pair with the beef. The dining room is entirely non-smoking, with a calm, table-centred layout suited to a leisurely dinner, business meal or special occasion. Booking ahead is a sensible choice for those keen to enjoy particular cuts or a set course.
