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.

GEMS Ichigaya Bldg. 9F, 4-3 Rokubancho, Chiyoda-ku, Tokyo
Tel. 03-6261-2987
sumibiyakinikunakahara.com

Kentaro Nakahara is not a typical Japanese chef!

Slicing the wagyu

Grilling the beef

This is not otoro: raw beef sushi and rolls

Wagyu sirloin

…and wagyu tenderloin

Tenderloin was one of my favourite pieces

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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By Andrew Gyokudari Andrew Gyokudari is the CEO of Gyokudari Inc., a company specializing in the hospitality and technology industries. He is the co-owner of Yoshino New York, GMO OMAKASE, Sushi Sagawa, Sushi Kuranami, Savoy Pizzeria, Domi-La, Woodstock Japan, Fukujin, Ozaki Yukitaka, Hazuki, and Umizaru/Fukuei Suisan. He also provides advisory…

Oct

Sumbiyakiniku Nakahara