Charcutier×Kadosaki aged block meat ×Wine

Kakunoshin Neuf

格之進Neuf
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Professionalism of meat × Iwate ingredient specialist
Run by the most powerful collaboration
Enjoying the meat shop's charcutier and the block grill at a back alley restaurant

Just seconds away from Roppongi hills, taking one corner in from the avenue on a back alley is where "Kakunoshin Neuf" stands.

A specialist of Iwate prefecture's ingredient, ItoTakuro from "Neuf du Pape" and the pioneer of aging beef, Chiba Yushi from "Kadosaki aging beef Kakunoshin" collaborated with the idea of "connecting Iwate and the world with food", and the fascinating beef cuisene restaurant was born.

At this comfortable and casual atmosphere you will enjoy high quality ingredients such as Kadosaki aging beef and freshly picked vegetables, mainly from Iwate prefecture.

Their menu line up varies with carefully selected ingredients such as "Crape baked scallops from Miyako" which is a dish with scallops from Miyako, and conger-eel fritto on the side.

The entrée "Charcutier"has an impact which equals to a main dish, and the matching with the wine will make you enchanted.

To the dish "Charcutier"which they use Iwate prefecture's brand pork and Baskin pork, they put the passionate feeling of, to not put anything to waste, and eat every little bit tastefully. Starting from slicing the prosciutto with a professional machine imported from France, they also serve dishes like pate de champagne, boiled ham, andouillette, barotinu daily.

This restaurant is popular with the "Kakunoshin"(which is famous with their block grilled aged beef) style where you can choose your own preferred meat and have it cooked. They fully entertain you by valuing the process even before eating the actual dish, and adds gracefulness to your table.

Let's enjoy the delicate yet direct food, with their selected wine.

Gallery

Chef Profile

Masashi EndoMasashi Endo

Born in Tokyo, 1979, June 4th.
After graduating from professional cooking school he has trained himself by working at various genres such as a western style restaurants in Yokohama.
He has become Kakunoshin Neuf's chef from August 2016.

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Interview

Does the course name also come from Iwate Prefecture?
We used Ihatobu, Jovanni, Canpalunella, all the names made by the legendary poet/fairy tale writer Kenji Miyazawa as our course names. Also you can enjoy visually of his view of the world by our carefully selected plates and presentation.
In what situation would you like your customers to use this restaurant?
It depends on the person, for example after work for a casual drink, or for girl's night out to eat meat, any situations if great.
Do most people enjoy drinking wine with the food?
Most people order wine with the food. We have staff members that have pretty good knowledge for wine so please ask frankly and they will give you some recommendation. We also carry several glass wines too.

Restaurant Info

Restaurant NameKakunoshin Neuf
格之進Neuf
AreaRoppongi
CuisineMeat Dishes
Opening day18th October, 2016
Hours of Operation 【Monday ~ Friday】
From 18:00 (Last order 23:00)

【Saturday,Sunday and Holiday】
From 17:00 (Last order 22:00)
Closed Irregular Holidays
Budget
Dinner:¥7,000~
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club, China Unionpay)
Service charge-
AtmosphereQuiet
Children Permitted

*Children's over 12 years old allowed

Seating/Facilities
Capacity 42 seats
Seat area

Couple's seating available

Private Rooms Available

*One room fits 6 to 8 people

Private party Available
Smoking Smoking prohibited
Services
Characteristics

Top-quality ingredients

Can vehicles be arranged?Yes

AddressFLEG Roppongi Second 2F, 7-17-19, Roppongi,Minato-ku,, Tokyo, 106-0032
Access6 minutes walk from Roppongi St. on the Toei Oedo and Tokyo Metro Hibiya lines.
Available wines Available

Available sakes Available

Available whiskies Available

Available beers

Drink Carry-out Permitted

Restaurant Interior