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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.


Manager Profile

Mio ChibaMio Chiba

Born 1987 in Miyagi prefecture. After working for “Godai Kakunoshin”, “Ushisha Kakunoshin”, Mio has been working as a store manager for “Kakunoshin Tokyo” since two years ago. She is the first female to become a store manager in the company group.



Why did you become a chef?
I didn’t have the interest in the cooking field from long time ago. At the age of 20, after graduating collage in a different profession, I didn’t have anything to do and my friend introduced me to Kakunoshin’s part time job and that was the beginning of it all. I didn’t have much thought right when I started, but I became more and more attracted to the “depth of beef”.
What is your obsession in cooking?
The more you learn you come to know the depth of studying beef. Every part of the beef has it’s own suitable way of cutting it, also different types of cows or more over, each and every cow has different ways of eating it. You have to be aware of these things when serving your customers. I am a woman, but I learn about beef and serve beef at this environment where Kakunoshin’s beef loving craftsmen work, always being aware of the appearance and personality of each parts of the beef.
Any messages to your customers?
Kakunoshin Tokyo mainly serves a course menu where you can enjoy all parts of the Japanese black beef. It’s more like “enjoying the cow” rather than “enjoying Yaki-niku (Japanese style BBQ)” so we want you to feel relaxed when coming to our restaurant.
On the counter table we proudly assemble some of our aging beef, and actually we see many couples taking those seats. We’d love you to enjoy talking about beef, “over beef” with your party.
We will be waiting for your visit on many occasions, with family members, partners, close friends and co-workers.
Also we hold events on enjoying beef through eating aging beef, and all-you-can-eat events every month on the 29th. We will be more than happy for you to come and enjoy our aging beef here at “Kakunoshin Tokyo”.

Restaurant Info

CuisineMeat Dishes
Opening day1st July, 2007
Hours of Operation 17:00~24:00(L.O.23:00)
Closed Irregular Holidays
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge-
Children Permitted
Facebook page
Seat area

Counter seating avalible

Sofa seating available

Private party Available

*36 seats

Smoking Smoking permitted in entire restaurant
Parking Unavailable

*Coin parking available nearby.

AddressThe 2nd Ito Bldg,1st Floor 1-8-3 Sakuradai,Nerima-ku, Tokyo, 176-0002
Phone Number


(Only available in Japanese)

Fax Number


(Only available in Japanese)

Access■1 minute walk from Sakuradai St. on the Seibu Ikebukuro line.
DinnerStandard Course¥3,800(excluding tax)
KODAWARI Course¥5,400(excluding tax)
MANPUKU Course¥8,400(excluding tax)
Available wines

Approx. 13 types

Available sakes

Approx. 3 types

It served the sake of Iwate

Available whiskies

Approx. 1 types

Available beers

Approx. 2 types

Available shochus

Approx. 6 types

Drink Carry-out Permitted

Restaurant Interior