西麻布 焼肉



Wagyu Yakiniku Kokon
Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 1 Chome−10−7 FT‐2 2F
+813-6804-6229
https://diningkitchen.net

Delight in the finest Wagyu yakiniku at Wagyu Yakiniku Kokon, an unique eating location snuggled in the high end community of Nishiazabu, Tokyo. Found at Japan, 〒 106-0031 Tokyo, Minato City, Nishiazabu, 1 Chome − 10 − 7 FT‐2 2F, our restaurant provides an intimate and glamorous setting for discerning meat lovers looking for the best smoked Wagyu experience.

Elegant Wagyu Cuts & Genuine Yakiniku
At Wagyu Yakiniku Kokon, we focus on premium Japanese Wagyu, carefully selected from prominent areas such as Kobe, Matsusaka, and Omi. Our skillfully curated menu features marbled beef cuts, consisting of tenderloin, ribeye, and sirloin, each barbequed to perfection at your table. Whether you prefer abundant, buttery A5 Wagyu or completely seasoned kalbi (brief ribs), every bite supplies unequaled flavor and melt-in-your-mouth texture.

Elegant & Intimate Setting

Located in the heart of Nishiazabu, near Roppongi, our restaurant gives a polished yet welcoming ambience, suitable for company suppers, charming dates, and unique events. The streamlined, contemporary interior combines typical Japanese looks with contemporary layout, making sure a memorable eating experience.

Exceptional Service & Omotenashi Friendliness

Our mindful staff is devoted to providing genuine Japanese omotenashi (hospitality), leading you through our food selection and recommending the most effective pairings with premium purpose, shochu, or fine white wine. Whether you're a yakiniku connoisseur or a new visitor, we make sure a seamless and wonderful meal.

Easily Situated Near Roppongi & Azabu-Juban

Wagyu Yakiniku Kokon is quickly obtainable from Roppongi Station and Azabu-Juban, making it an excellent check here stop for both locals and vacationers exploring Tokyo's lively eating scene.

Reservations & Contact:
+81 -3 -6804 -6229.
Japan, 〒 106-0031 Tokyo, Minato City, Nishiazabu, 1 Chome − 10 − 7 FT‐2 2F.

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