Appreciating the art and spirit
of the famous aging beef restaurant
“Kakunoshin”, at their very first store in Tokyo.
From Iwate prefecture to Tokyo city.
Using the ancient Japanese method “Karashi” to age the beef and bringing out the Umami, “Kanzaki aging beef” is made mainly by Iwate prefecture’s Japanese black Beef “Iwate-nan-gyu”.
The strong passion that they had to spread its deliciousness, drove them to start Kakunoshin their famous restaurant in Iwate, here in Tokyo in 2007 as their very first store at this city.
It is needless to say, how much close attention the Kakunoshin group is getting from the “Beef lovers” in Tokyo, but it is quite surprising to know that they have first started their career in Sakuradai station (Seibu-Ikebukuro line).
This is exactly the place where you can call it “the origin” of the Kakunoshin group’s Tokyo branch start up.
It may be because of the atmosphere of this area, but this store has a bit of a different vibe compared to the other stores the group owns. It is needless to say how much customers come from all over Tokyo, but actually almost half of their customers are nearby residents. The female restaurant manager makes the atmosphere an even more relaxing place.
There is no question about how much severe they are about the beef they serve. They age the best quality Japanese black beef for about 60 days per one whole cow.
They say most of the customers order their course meal. Reason being, the course offers you to eat the best quality beef from dark meat to fatty meat in a very well balanced way, thought out very carefully with the love of the beef craftsman’s eyes.
If you are a first time customer, we recommend you the course meal to experience the deliciousness and the spirit of the aging beef that the “Kakunoshin” takes pride on.