{"id":117704,"date":"2026-08-31T12:24:03","date_gmt":"2026-08-31T03:24:03","guid":{"rendered":"https:\/\/home.ginza.kokosil.net\/en\/?p=117704"},"modified":"2026-08-31T12:24:03","modified_gmt":"2026-08-31T03:24:03","slug":"from-the-life-of-one-animal-to-the-story-of-one-crest-wagyu-yakiniku-sen-which-elevates-the-finest-omi-and-kobe-beef-into-one-of-a-kind-yakiniku-will-have-its-grand-opening-on-august-29th-2026","status":"publish","type":"post","link":"https:\/\/home.ginza.kokosil.net\/en\/archives\/117704","title":{"rendered":"From the life of one animal to the story of one crest. ‘Wagyu Yakiniku Sen’, which elevates the finest Omi and Kobe beef into one-of-a-kind yakiniku, will have its grand opening on August 29th, 2026 (Saturday)."},"content":{"rendered":"<\/p>\n

Wagyu Yakiniku Sen, a yakiniku restaurant that sources whole cows of Omi beef, Japan's oldest brand of beef, and Kobe beef, which captivates food connoisseurs around the world, will be opening in Ginza.<\/strong><\/span><\/p>\n

Wagyu Yakiniku Sen, a new-era yakiniku restaurant that blends prestigious lineage with the skills of master chefs, will be opening in Ginza.<\/strong>
"Wagyu Yakiniku Sen," a new restaurant opening in Ginza 7-chome, is an evolved yakiniku restaurant where you can enjoy creative dishes and yakiniku using Omi beef and Kobe beef, known as the finest wagyu beef. In addition to counter seats where you can sit side by side, perfect for dates, we also have table seats and private rooms where you can enjoy privacy.<\/p>\n<\/p>\n

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Example of a 22,000 yen course<\/span><\/p>\n<\/div>\n

The four core elements embedded in the shop name "Sen"<\/strong> The name "Sen" embodies the feelings that we cherish.<\/p>\n

1. [Selection] One in a thousand cows has a "cow crest".
This signifies their intention to select only the "highest quality individuals" that are extremely difficult to obtain on the market, such as Nakagawa Livestock's Tajiri-line Omi beef and long-term fattened, never-bred Kobe beef from Mr. Nishizawa of Sanda, by purchasing them whole.<\/p>\n

2. [Local customs and lineage] Chi = "land" and "blood"
A miracle born from the 400-year history of Omi and the nature of Sanda. Respect for the deliciousness produced by the "bloodline" and "climate (land)" of pure Tajima.<\/p>\n

3. [Technique] The artisan's precision in grilling, measured in tiny increments, brings out the beautiful, low-melting-point fat in the best possible state, with a cooking time of one-thousandth of a second.<\/p>\n

4. [Elegance] A celebration of countless customers. The number "thousand" has been considered auspicious since ancient times, signifying prosperity and longevity. The finest hospitality for customers spending a special time in Ginza.
We offer Omi beef from the Tajiri lineage, which boasts the oldest history in Japan, and female Kobe beef cattle that have captivated gourmets around the world.<\/p>\n

What we aim for is not just expensive yakiniku (Japanese barbecue). It is "a dish that tells the story of a single animal's life in its finest state," and at the heart of that story is the cow crest.<\/p>\n<\/p>\n

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Omi beef<\/span><\/p>\n<\/div>\n

Our commitment to meat<\/strong>
Omi Beef<\/strong> \u2013 Nakagawa Livestock has been raising this oldest brand of beef in Japan, boasting a 400-year history, for over 160 years. Under a direct, integrated system that bypasses the market, they carefully select and procure calves from all over Japan, including Tajima beef, known for its fine texture and excellent marbling, and especially Tajiri-ke calves, which are descended from famous cattle bloodlines.
Kobe Beef<\/strong> \u2013 Purebred, never-bred Tajima beef raised over a long period by master breeder Mr. Nishizawa and others in Sanda, Hyogo Prefecture. These Kuroge Wagyu cattle are raised with great care and effort under a closed fattening system that completely avoids crossbreeding with other bloodlines. The rare, never-bred female cows possess a fat melting point lower than human body temperature, which creates an elegant melt-in-your-mouth texture.<\/p>\n<\/p>\n

Signature dish: "Tokyo Dagyu"<\/strong>
The crispy, fragrant skin, the rich, flavorful fat, and the harmonious blend of sauces and condiments that enhance the taste\u2014this Peking duck experience is recreated using the finest Wagyu beef at "Tokyo Dakgyu."
This creative dish features Omi beef fillet, quickly grilled over charcoal, wrapped with cucumber and green onions.<\/p>\n

<\/p>\n

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Tokyo Barbecue<\/span><\/p>\n<\/div>\n<\/p>\n

We offer four course options: \u00a59,800, \u00a515,000, \u00a522,000, and \u00a542,000. These courses are suitable for a wide range of occasions, from dates and girls' nights out to gatherings with close friends and business dinners.<\/p>\n<\/p>\n

[Premium course featuring Omi beef and Kobe beef sukiyaki] (22,000 yen)<\/strong>
1. Soup made with Kobe beef bone broth and freshly picked corn.
2. Omi Beef Appetizer Platter (Yukke\/Tartare\/Char Siu)
3. Omi beef bresaola and aged potato croquettes with caviar
4. Salad with seasonal vegetables
5. Assorted Namul
6. Directly from Shibaura: Assorted Black Beef Tongue
7. Tokyo Yakiniku
8. Palate cleanser
9. Sukiyaki-style grilled Kobe beef sirloin and fresh truffles ~Tamayura Amber~
10. Selected Omi Beef Cuts, Grilled with Sauce (Assorted)
11. Kobe Beef Bone Seolleongtang
12. Frozen cold noodles with Kobe beef bone broth or luxurious curry with Kobe beef and Omi beef
13. Dessert<\/p>\n<\/p>\n

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Kobe Beef Sirloin and Fresh Truffle Sukiyaki ~Tamayura Amber~<\/span><\/p>\n<\/div>\n

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Omi beef appetizer platter<\/span><\/p>\n<\/div>\n

[Other course details and fees]<\/strong>
Black Tongue 3-Type Tasting Course (9,800 yen)<\/strong>
1. Premium Seared Omi Beef Carpaccio
2. Three types of black tongue delivered directly from Shibaura (tongue ribs\/red tongue\/tongue root)
3. Seasonal Namul
4. Assorted Kimchi
5. Tokyo Yakiniku
6. Assortment of carefully selected cuts of Omi beef grilled with sauce
7. Kobe Beef Bone Seolleongtang
8. Frozen cold noodles with Kobe beef bone broth
9. Dessert<\/p>\n

Specialty "Tokyo Yakiniku" and Omi Beef Course (15,000 yen)<\/strong>
1. Soup made with Kobe beef bone broth and freshly picked corn.
2. Homemade Omi beef bresaola and fruit caprese
3. Omi Beef Yukke
4. Salad with seasonal vegetables
5. Assorted Kimchi
6. Seasonal Namul
7. Black Beef Tongue Platter, delivered directly from Shibaura
8. Tokyo Yakiniku
9. Palate cleanser
10. Selected Omi Beef Cuts, Grilled with Sauce (Assorted)
11. Kobe Beef Bone Seolleongtang
12. Frozen cold noodles with Kobe beef bone broth or luxurious curry with Kobe beef and Omi beef
13. Dessert<\/p>\n

Kobe Beef Feast Course (42,000 yen)<\/strong>
1. Soup made with Kobe beef bone broth and freshly picked corn.
2. Kobe Beef Appetizer Platter (Yukke\/Char Siu)
3. Kobe Beef Premium Tartare and Caviar
4. Kobe beef Chateaubriand beef cutlet
5. Selected cuts of Kobe beef, roasted in a large piece.
6. Tokyo Yakiniku
7. Assortment of premium cuts of Kobe beef grilled with sauce
8. Sukiyaki-style grilled Kobe beef sirloin and fresh truffles ~Tamayura Amber~
9. Kobe beef yakiniku
10. Kobe Beef Bone Seolleongtang
11. Frozen cold noodles with Kobe beef bone broth or luxurious curry with Kobe beef and Omi beef
12. Dessert<\/p>\n

*A service charge will be added separately.<\/p>\n<\/p>\n

Store Overview<\/p>\n<\/p>\n

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Table seating<\/span><\/p>\n<\/div>\n

Restaurant Name: Wagyu Yakiniku Sen Grand Opening Date: August 29th (Saturday)
Location: 7-8-10 Ginza, Chuo-ku, Tokyo
Access: 7-minute walk from Ginza Station (Tokyo Metro) \/ 5-minute walk from Shimbashi Station (JR and Tokyo Metro)
TEL: 03-6263-8270
Opening hours: 17:30 – 24:00 (Last order for food: 22:30 \/ Last order for drinks: 23:00)
Closed on Sundays and public holidays. Seating capacity: 4 counter seats, 3 tables (4 seats each), 1 private room (6 seats each).
Budget: 15,000 yen and up
Official Instagram: https:\/\/www.instagram.com\/sen_wagyuyakiniku<\/a><\/p>\n<\/p>\n

[From Hierona Co., Ltd.] Press Release<\/a><\/em><\/p>\n<\/p>\n

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Ginza Lion Building to reopen as a new hub for beer culture on Tuesday, October 27th.<\/a><\/p>\n

[NEW OPEN] JEAN FRAN\u00c7OIS, a bakery inheriting the skills and spirit of an MOF award-winning chef, will open in Yurakucho on August 26th (Wed)!<\/a><\/p>\n

A themed caf\u00e9 linked to an exhibition has opened on Ginza Namiki Street! "THE SCENE TABLE GINZA" will have its grand opening on Saturday, September 5th, 2026!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Wagyu Yakiniku Sen, a yakiniku restaurant that sources whole cows of Omi beef, Japan's oldest brand of beef, and Kobe beef, which captivates food connoisseurs around the world, will be opening in Ginza. Wagyu Yakiniku Sen, a new-era yakiniku restaurant that blends prestigious lineage with the skills of master chefs, will be opening in Ginza. "Wagyu Yakiniku Sen," a new restaurant opening in Ginza 7-chome, is an evolved yakiniku restaurant where you can enjoy creative dishes and yakiniku using Omi beef and Kobe beef, known as the finest wagyu beef. In addition to counter seats where you can sit side by side, perfect for dates, we also have table seats…<\/a><\/p>\n","protected":false},"author":1,"featured_media":117698,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,48],"tags":[],"class_list":["post-117704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-en","category-news-en","content-print"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t