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Our passion for providing you with delicious flavors spurs us to have these premium meats delivered to us in person. Savor them to your heart's content. They are a perfect combination for wine! Chateaubriand is an extra-thick cut of rare fillet meat. This highly recommended dish allows you to have your fill of the natural savory taste of the meat. Enjoy it Gyugyu style with wasabi and salt. We continually strive to find tastes tailored to our guests' requests and to meet their demands for new culinary experiences. We pour all of our skill into seeking out new tastes that will delight you. We play our background music a little louder than most restaurants to ensure that your conversations remain absolutely private. What with that and our dim lighting, our ambience is relaxed and intimate, perfect for dates, receptions, anniversaries, and other special occasions.

Located in the Nishiki Sanchome area, Gen's offers a luxurious experience. The first recommendation is the "Niku Nigiri (meat sushi)" prepared by skillful chefs. The delicate technique and taste are so fascinating that you will never forget it once you have tasted it. In addition, the "Wagyu Beef Tongue Tower" can be enjoyed as an exquisite shabu-shabu while being overwhelmed by the beauty of its appearance. If you want to try every dish and can't choose, try the extensive course menu. One of these popular courses includes all-you-can-eat A5 Kuroge Wagyu beef. The inside of the restaurant is divided into the 2nd and 3rd floors. There are spacious horigotatsu (sunken kotatsu table) on the 2nd floor and completely private rooms on the 3rd floor. The 2nd floor can accommodate about 50 people and is ideal for group use. For important business entertainment, the third floor is perfect for enjoying a meal in a relaxed atmosphere.　Surprise services are also available for special occasions such

Presenting to you thick, savory, condensed cuts of Rikyu beef tongue char-grilled to consummate perfection for a crispy exterior and juicy interior. Relish the delicious meaty beef tongue and its toothsome texture, prepared using an ancient technique. At Rikyu, we avoid mechanization. Everything is done by hand, so every cut is truly the fruit of our labor. Each cut is grilled with careful attention paid to the heat of the charcoal and the portion of the meat, so that you will be able to enjoy it in its finest form. Along with our extensive menu of beef tongue dishes, we also offer sashimi and other seafood dishes, as well as a long beverage list. Our second floor offers raised tatami floor seating, which is great for parties.

Presenting thick, savory, condensed cuts of Rikyu beef tongue, char-grilled to consummate perfection with a crispy exterior and juicy interior. The meat is cut and seasoned with salt, then aged to enhance its flavor and tenderness. Every step is done by hand at Rikyu resulting in a fantastic texture, regardless of thickness. Subtle differences occur in the charcoal roasting of beef tongue depending on the positioning of the meat and the condition of the charcoal, thus giving the chef a chance to show off his skills. His technique is worth seeing! Aside from an abundance of beef tongue dishes, the menu also offers seafood such as sashimi and an assortment of drinks. The large variety of the menu makes it great for parties.

Rikyu's beef tongue is an exquisite dish that has a profound, condensed flavor. It is charcoal-roasted until the outside is crispy and the inside is juicy. Despite its thickness, the meat is melt-in-your-mouth tender! The meat is cut by hand, hand-salted, and aged to give it a unique taste. The tenderness of the thick meat is possible only because of this steady process. Meat is cooked to order and we also offer smaller cuts for children or seniors. We will gladly accommodate customers' requests. Even during peak hours, consideration for the customer will not be forgotten! Aside from an abundance of beef tongue dishes, the menu also offers seafood cuisine such as sashimi, as well as an assortment of drinks. The restaurant has cheerful and energetic staff and the lively atmosphere is perfect for enjoying drinks and delicious food.

Presenting to you thick, savory, cuts of Rikyu beef tongue char-grilled to perfection for a crispy exterior and juicy interior. Relish in the profound flavor and remarkable texture. After being cut, the meat is then cured, creating a unique taste and feel. At Rikyu we do not mechanize this kind of work, so it is still done by hand. The meat is exquisitely tender all the way through, thanks to our adherence to traditional curing methods. We strive to meet our guests' needs, be it cooking the meat to a specific temperature or portioning the meat appropriately for children or the elderly. Even during peak hours, we make an effort to be available to give our guests the attention they deserve. There are many hotels around the Kitamemachi store, and many of our guests are tourists visiting from outside of the prefecture. We offer our charcoal grill and invite you to enjoy a variety of other dishes that let you discover a new way of enjoying beef tongue. People of all ages will enjoy it.

We take flavor-filled, thickly sliced and salt-aged Riku beef tongue and grilled both sides until perfectly crisp - all while leaving the inside juicy. Thick, but still manageable, this dish brings out the savory deliciousness of good beef. In Riku, this process is still carried out entirely by hand. The perfect thickness and outstanding texture is the product of this area's special production process. Matsushima is an area oft-frequented by tourists, and we use this as an opportunity to share the deliciousness of beef tongue with everyone we welcome into our dining room. We hope to share both the menu appeal and the culture of Matsushima through conversations with our customers. Riku's menu features not only dishes using our famous beef tongue, but also a number of dishes using the various types of seafood available in Matsushima. We believe that our restaurant can be enjoyed by everyone in the family, young and old alike.

The meat is perfectly cooked so that the surface is crisp while the inside is juicy, condensing all the goodness of Rikyu beef tongue into the thick slices. Please try it-it is tasty and has good texture as well as plenty of volume. After being sliced, each piece is seasoned with salt and left to mature to give it a unique fragrance and tenderness. At Rikyu, this process is done manually without the aid of machines. This uncompromising effort gives rise to the meat's crisp texture in addition to its rich volume. Rikyu's appeal is that it offers a wide variety of dishes, in addition to charcoal-grilled beef tongue and a fun dining experience. At the Natori restaurant popular with families, curry and stew are in high demand.

The ample slices of Rikyu's own beef tongue pack all the nuances of a savory flavor into each bite. Rikyu's exquisite grilling technique keeps the outside crispy while staying as juicy as can be inside. The meaty texture still has a great bite and savory flavor to it- this dish is a must if you want to know how delicious beef tongue can be! We season the meat with salt by hand after it's sliced, and then let it age. This process brings out a special flavor and tenderness. At Rikyu we don't use machines; we do everything by hand. This down-to-earth processing means that even the tenderest meat retains a clean, clear texture. From the grill station, I can see over the counter to the customers. I'm always watching, so that I can be sure to offer each customer something they will really love, in the quickest possible time. Rikyu is great for all kinds of dining situations, from a solitary meal at the counter to a large banquet group. The spacious venue, varied menu and complete line-up of beverages make Rikyu sup