Yakiniku Komiyama

18,700 JPY 〜
/ Guest

A meat lover's dream, buying up Japanese Black beef by the whole cow.

Not far from Tokyo's Nishi-Azabu intersection, on the first floor of a building on Gaien-Nishi Dori lies "Yakiniku Komiyama". Owner Hideki Komiyama really knows the wagyu beef, and here he serves up the best cuts, along with his traditional recipe sauce.

Komiyama worked part-time at a butcher's shop during his student days, and in 1997, aged 27, he turned in his white-collar job to become the manager of yakiniku restaurant "La Bouef" in Yoga, Tokyo. He taught himself about the various cuts of meat through a process of trial and error, and the restaurant soon rose to popularity after he began offering then rare A5 grade wagyu beef, which he bought up by the beef. He then launched A5 grade wagyu beef specialty restaurant "Cossott'e" in Komazawa, followed by a second yakiniku restaurant featuring lavish interiors, "Cossott'e sp", which opened in Azabu-Juban in 2014. Komiyama struck out on his own in 2019 with the opening of "Yakiniku Komiyama".

Komiyama carefully selects the meat himself from a market in Shibaura, where he purchases A5 grade Japanese Black beef by the cow. The beef is then prepared by hand, expertly cut according to how it will be served. While the fillet is a good place to start, we also recommend the yaki-shabu—thinly sliced, grilled sirloin dipped in sauce with egg yolk. The Chateaubriand fillet katsu is another popular choice. There's also a course consisting of a sumptuous line-up of a beef tongue, tongue base, and tongue underside platter; skirt steak, topside and sirloin yaki-shabu, and fillet katsu. Komiyama also puts a lot of thought into his marinades. He uses five different marinades made to compliment the balance of lean meat and fat of various cuts of meat. There is a soy-based sauce with gochujang, Chinese broad bean chili paste, and four kinds of miso; a blend of garlic, ginger, and sesame oil; and a delicious salty-sweet concoction—each perfects the delicate balance between salt and sweetness, bringing out the flavor of the meat. A selection of alcoholic beverages to accompany the meat is available, with 15-16 wines, mostly French, a seasonal rotation of 5 Japanese sake, and 8 whiskies.

The restaurant logo was designed by a famous Japanese rock band. Liberal use of wood gives the interior a warm atmosphere. There is a range of seating arrangements, including eight counter seats that allow staff to interact more closely with patrons and semi-private table booths each seating four. Komiyama's prime cuts are best enjoyed with special sauce and good company, whether that be family, friends, or meat-loving colleagues.
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*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

【Access】
A 7-minute walk from Nogizaka Station, Exit 5(Tokyo Metro Chiyoda Line)
A 12-minute walk from Roppongi Station, Exit 2(Tokyo Metro Hibiya LIne)
A 15-minute walk from Omotesando Station, Exit 5(Tokyo Metro Ginza Line)

Access

Recommendation(32)

  • 40's

    Date of Visit: 6/2020
    今まで食べたこないくらいの美味しいお肉で大満足でした!ひとつひとつご説明いただき、丁寧な接客をして頂きました。 また、必ず伺いたいと思います。
    Number of visits: OnePurpose: With friend
  • 50's

    Date of Visit: 6/2020
    お肉に合わせた丁度良い焼き加減と味付けをしていて、かつ多種類食べられるのでとても満足しています。
    Number of visits: 2+Purpose: With friend
  • 30's

    Date of Visit: 3/2020
    コースの品数が予想以上に多く、しかもどの料理も素晴らしく、質・量共に大満足できた。一緒に来た遠方からの友人も大変感動していた。苦手な物にも快く対応してくださり有難かった。スタッフの感じも良く、また店主の込山様自ら気さくに話しかけてくださり、終始居心地よく過ごすことができた。
    Number of visits: OnePurpose: With friend

FAQ

Courses

Dinner
Omakase Course
18,700 JPY / Guest

Information

Name

Yakiniku Komiyama [焼肉 誇味山(こみやま)]

Cuisine Type

Yakiniku

Opening hours

Dinner:7:00 pm - 2:00 am(24:00 L.O.) : From Aughst 1st 6:00 pm - 2:00 am(24:00 L.O.)

Holidays

Sunday, Public Holidays

Access

1F, La Alta Nishiazabu Building, 1-15-9, Nisiazabu, Minato-ku, Tokyo

Website

Link

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Yakiniku Komiyama [焼肉 誇味山(こみやま)]
Roppongi/Azabu
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