If You’re Craving Meat, Here Are 3 Restaurants You Need to Visit in Yokohama

From French charcuterie to a simple grilled wagyu dish, there's something for every meat lover!


Check out these three restaurants that serve sumptuous meat dishes that are perfect for sharing.


Bistro HOBO


Four types of Charcuterie (¥1,296) are recommended as appetizers


Herb roast of rabbit leg (¥1,728)


The fancy image of French cuisine won’t be as intimidating because of the casual menus such as a sharable plate and a plate of whole cut meat! Four  types of Charcuterie (¥1,296) has a salad of smoked egg, chicken breast, and cream cheese terrine. There are also plenty of seasonal gibier (game) dishes like the Herb roast of rabbit leg (¥1,728). Enjoy these dishes with a variety of domestic and international natural wine.


All dishes are homemade.


It’s bright and casual inside the restaurant.


The dishes are all homemade. The chicken liver mousse is made rich with foie gras, the pate de champagne is crunchy with pistachio and gristle, and each dish is unique.


Bistro HOBO is located at 201 Nogeshokudoraku, 2-78 Noge-cho, Naka District, Yokohama City, Kanagawa Prefecture and is open from 5 p.m. to 12 a.m. except on Mondays. You can get there through a 5-minute walk from South 2A Exit of Sakuragicho Station on the JR lines and Yokohama Municipal Subway. You may contact them at +81-45-231-6045.


NiKUBARU ICHIE


Domestic Japanese Kuroge Wagyu Dish (¥2,462)


Kuroge Wagyu Demiglace Stew (¥842)


You can choose from a wide variety of dishes -- baked food, stew, and sushi -- that use local ingredients, mainly with A5-ranked Japanese Wagyu Beef. We recommend the Kuroge Wagyu Dish (¥2,462). The dish is simply salted and grilled so that people can enjoy the flavor of the meat itself.
Kuroge Wagyu Demiglace Stew (¥842) is made with plenty of beef chuck and is simmered for 12 hours. This is also delicious.


Different parts of meat are used in separate dishes.


There are individual rooms for 2 to 4 people aside from the large room of the restaurant.


The food is made by a chef whose former job taught him everything about meat. Since the taste and texture are different between meat parts such as sirloin, misuji (beef sinew), and sankaku (arm), he can highlight the strengths of each part by using them in different dishes.


NiKUBARU ICHIE is located at 2F Suiundo Building, 2-17-18 Minamisaiwai, Nishi District, Yokohama City, Kanagawa Prefecture and is open from 5 p.m. to 12 a.m. from Monday to Fridays, and 5 p.m. to 11 p.m. on Sundays and Japanese holidays. You can get there through a 5-minute walk from the West Exit of Yokohama Station of JR and other lines. You may contact them at +81-45-595-9520.

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Sanchome Rigatto


Wild Boar Saikyo Grill Gorgonzola Sauce (¥2,052)


Wagyu Rump Char-grill (¥3,024 for 100 grams)


Char-grilled cuisine, Japanese and western-style original dishes of Japanese and Italian cuisine are popular in this restaurant. Leg meat, a soft part of wild boar, is used in Wild Boar Saikyo Grill Gorgonzola Sauce (¥2,052). The meat pairs well with wine, and the Wagyu Rump Char-grill (¥3,024 for 100 grams) goes great with red wine. Once you bite into it, you can enjoy the juiciness of the Wagyu rump. The featured meat comes from the warehouse occasionally, so you can enjoy seasonal menus.


The open-style kitchen is attractive.


The restaurant is a double-height house.


You can see the food as it’s being prepared because of the open kitchen. Every step is seen by the customers and adds to the experience. The menu is generally western but there are some items using broth made with Japanese-style techniques.


Sanchome Rigatto is located at 3-142 Noge-cho, Naka District, Yokohama City, Kanagawa Prefecture and is open from 5 p.m. to 12 p.m. except on Tuesdays. You can get there through a 5-minute walk from South 1 Exit of Sakuragicho Station, of JR lines and Yokohama Municipal Subway You may contact them at +81-50-3628-6662.


Which meaty dish are you planning to try next?


Provided by Japan Walker™ and Yokohama Walker™ (26 April, 2019)


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