Why Yakiniku Nikunone?

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  1.Sourcing the Finest A5-Grade Wagyu Beef from
  Across Japan

  We go beyond limiting ourselves to renowned brands like Matsuzaka beef, Hida beef, and Oumi beef. Our commitment to quality extends to A5-grade Wagyu beef from all regions of Japan, ranging from Miyazaki beef in the south to Ryuhyo beef in the north. Our dedication to premium ingredients spans from meat to a carefully curated à la carte menu. We source ingredients such as high-end eggs called “dragon eggs” and Kagoshima soy sauce from the southern lands, and premium sea urchin from the northern seas. Each dish, including kimchi, salads, and soups, is crafted by top-notch chefs. Also, We offer a curated collection of stylish Japanese sakes, wines, and cocktails perfectly complementing various meat selections.

  2.Exclusive Private suites Inspired by Japan’s
  Seasons and Traditions

  To make your dining experience truly special, all our seating is in private rooms. Renowned Japanese designers have crafted the eighth floor around the rich seasons of Japan, while the seventh floor is themed around traditional Japanese motifs. With an investment of over one billion, our interior creates a luxurious ambiance. Whether for couples, business, or family gatherings, our completely soundproof and optionally smoking spaces cater to various occasions.

  

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  3.Menus and Translation Services in English,
  Chinese, and Korean

  We offer fully equipped menus in English, Chinese, and Korean, along with translation devices. We extend a warm welcome to our overseas guests, ensuring their memories of Japan linger for a lifetime through thoughtful service.

  4.Accommodating Preferences and Religious
  Considerations for Diverse Dining

  For customers with dietary restrictions or religious considerations, such as those avoiding raw eggs, tofu, pork or sea urchin-based dishes, we actively provide alternatives. If a dish or course includes items you cannot eat, we’ll gladly substitute them with other options.

  5.Convenient Location – Just a 2-Minute Walk from
  the Nearest Station, 1 Minute from Hotels

  Located in the heart of Kabukicho, we are easily accessible. Only a 2-minute walk from Seibu-Shinjuku Station on the Seibu Shinjuku Line, 7 minutes from JR Shinjuku Station, and 10 minutes from Toei Oedo Line/Tokyo Metro Fukutoshin Line Higashi-Shinjuku Station. Additionally, a 13-minute walk from Tokyo Metro Shinjuku Sanchome Station. We are situated in the popular hotel district, making us a favorite among international visitors.

  

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  Châteaubriand Steak 120g
  ~Served with Truffle Salt~

  A rare and exquisite cut from the elusive black wagyu, yielding only about 600g from a single steer.
  This A5-grade beef boasts a tender texture and a refined sweetness in its fat that is unique to this ultra-scarce cut.
  Enjoy the natural flavor of the meat with a simple seasoning of black truffle salt imported from Italy.

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  Miyazaki Wagyu Sashimi
  with Sea Urchin

  A plate where the finest quality of Miyazaki beef, known for its superb marbling, and the highest-grade sea urchin from Hokkaido come together.
  The rich and creamy flavor of the sea urchin is encapsulated in the Miyazaki beef sashimi. The combination with Kyushu soy sauce and the finest German caviar from Caviar House & Prunier is exceptional.

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  Wagyu Sirloin Steak with Wasabi

  Our pride, A5-grade black wagyu sirloin, acknowledged as the pinnacle of excellence. The harmonious blend of exquisite meat quality and marbling creates a delightful and juicy bite. Revel in a luxurious moment with the addition of fresh wasabi.

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  Wagyu Beef Fillet

  Delight in the fine texture and melt-in-your-mouth experience of our wagyu tenderloin. With minimal fat, it is exceptionally easy to savor. Truly a cut deserving the title of the “Queen of Beef.”

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  Wagyu of The Day
  Chef’s Selection (4Types)

  Indulge in a selection of four rare cuts chosen by our top chef from over 10 A5-grade black wagyu rare cuts we meticulously curate. Explore the unique flavors and t extures of each rare cut for a delightful culinary experience.