At Sumibi Yakiniku Nakahara, enjoy an upscale yakiniku experience with top-quality Wagyu grilled at your table, all in a chic, smoke-free setting.
"Open for: DinnerPrice range: $$$$Owner Kentaro Nakahara sources the finest wagyu and knows all the best cuts to grill over the charcoal burners set into your tabletop at Sumibiyakiniku Nakahara. Besides his seven-item yakiniku (grilled meat) tasting menu, don’t miss the beef “prosciutto,” the tartare, or his self-styled legendary grilled tongue. Yakiniku is always fun, but it’s rarely as chic, clean, and smoke-free — both from cigarettes and the grills — as it is here.Know before you go: If you want to try that legendary grilled tongue, you must reserve it in advance." - Yukari Sakamoto
"When self-taught butcher Kentaro Nakahara became a chef more than 15 years ago, no one was using premium wagyu beef for yakiniku , the Japanese version of Korean barbecue that's closely associated with beer-soaked grill pubs and cheap cuts of meat. Today, he’s on a mission to elevate the genre to the level of fine dining. On any given day, you can find him at Tokyo’s Shibaura meat market investigating the provenance, age, and ancestry of the Tajima cows he buys whole; at night, he'll be behind the counter in his chef’s whites, hair tied up in a blue-and-white do-rag, gleaming knife in hand." - Melinda Joe
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