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

Enjoy 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 fans looking for the utmost grilled Wagyu experience.

Beautiful Wagyu Cuts & Authentic Yakiniku
At Wagyu Yakiniku Kokon, we concentrate on costs Japanese Wagyu, thoroughly selected from prominent areas such as Kobe, Matsusaka, and Omi. Our skillfully curated menu attributes marbled beef cuts, including tenderloin, ribeye, and sirloin, each grilled to excellence at your table. Whether click here you like rich, buttery A5 Wagyu or flawlessly experienced kalbi (short ribs), every bite supplies unequaled flavor and melt-in-your-mouth appearance.

Elegant & Intimate Atmosphere

Situated in the heart of Nishiazabu, near Roppongi, our dining establishment supplies a refined yet inviting atmosphere, perfect for service dinners, enchanting dates, and unique events. The streamlined, contemporary indoor combines standard Japanese aesthetic appeals with modern style, ensuring an unforgettable dining experience.

Exceptional Solution & Omotenashi Hospitality

Our alert staff is devoted to providing genuine Japanese omotenashi (friendliness), directing you via our menu and advising the best pairings with costs sake, shochu, or fine a glass of wine. Whether you're a yakiniku lover or a new visitor, we make sure a seamless and wonderful dish.

Conveniently Found Near Roppongi & Azabu-Juban

Wagyu Yakiniku Kokon is conveniently available from Roppongi Terminal and Azabu-Juban, making it a perfect stop for both residents 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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