Open on August 6th ✨️ Visit Nikukappo Ichimura, located slightly away from the hustle and bustle of Roppongi. | Gurutto Tokyo Reporter

Open on August 6th ✨️
Visit Nikukappo Ichimura, located slightly away from the hustle and bustle of Roppongi.

This time, I had the course 【'Premium' WAGYU OMAKASE】 that combines seasonal ingredients with A5 rank Wagyu beef.

What was impressive was the supreme beef tongue served on a hot stone.
The surface was savory, yet the inside was astonishingly juicy and chewy.
It was so memorable that I thought, "Is beef tongue really this moist...!" 1;00;

Additionally, the ordinary grilled beef tongue was crispy on one side.
As you chew, the chewy texture and meat juice spread, along with the amazing charcoal aroma.

The meat used includes A5 Wagyu Tomosankaku and Shinshin, along with 15-day aged beef tongue.
Using domestic binchotan charcoal, each meat is cooked with different methods to bring out its best.

The cold chawanmushi is filled with beef tongue finished on charcoal.
Seasonal vegetables like zucchini, lotus root, and figs add a sense of the season, and ingredients are sourced directly from producers in Kamakura.

The meat sushi uses Taihaku sesame oil and is aromatic with myoga and black pepper.
This dish is possible thanks to the chef's experience in both sushi and yakiniku, with kombujime meat being chewy, and the seared part is melt-in-the-mouth delightful✨️

The shabu-shabu has tender meat, accompanied by a comforting broth packed with umami.

The palate cleanser includes scallops and Ezo abalone.
The size is extravagant for something called "palate cleanser," topped with rich liver sauce 150;

The chargrilled steak is tender, juicy, and beautifully retains the aroma of the charcoal.

The kiyohikii udon for the closing, served with thinly sliced long yam, was light enough to be enjoyable till the end.

Dessert was rich charcoal ice cream.
The crispy kadaif added a nice accent, leaving no detail overlooked till the end.

And it was remarkable to learn that the chef, despite being only 26, has honed his skills in both sushi and yakiniku.
Each dish reflects thoughtful consideration from ingredient selection, aging, kombujime, to charcoal usage.

Apart from the delightful dishes, the counter seats where you can enjoy the live cooking experience as dishes come together in front of you were fantastic.
From start to finish, every dish starred in this course with no supporting roles✨️
⁡
draft:IMG:1--->

#RoppongiDinner #RoppongiGourmet #MinatoWardGourmet #RoppongiJapaneseFood #RoppongiDate