Nagoya, Japan｜Must-eat premium Hida beef

📍Hida Beef Ichitoya Bakuro Ichidai Nagoya Ei / Food Log 3.5

Address: 5F, BINO Ei, 3-24-17, Nishiki, Naka-ku, Nagoya City, Aichi Prefecture

Opening hours: 11:30-23:00

Transportation: Metro Station-Rong Walk 3-5 minutes

Average consumption per person: 10,000 to 20,000 yen

Rating: 9.6 out of 10

When you come to Nagoya, you must try the famous Hida beef. Bakuro Ichidai, a Hida beef restaurant, buys a whole head of top-grade A5 Hida beef from the store, and the price is relatively affordable. Because you can eat top-grade wagyu beef at an affordable price, Bakuro Ichidai is always full. When I was collecting information, someone mentioned that they should report as soon as the store opens at 11:30, but the clerk said that it was fully booked, so remember to make a reservation at least two weeks in advance, especially during the most favorable lunch time.

The first thing I want to praise is the restaurant's overall environment. Since most of the seats are private rooms, they are very private and comfortable. Even if you are grilling alone, you won't feel awkward. Surprisingly, this high-end barbecue restaurant uses a seven-wheel charcoal stove. The Binchotan charcoal is very resistant to burning and makes the meat more charred and fragrant. In addition, the exhaust system is very powerful, and the clothes will not be stained with odor after more than two hours of grilling.

In addition to grilled meat, Hida beef sushi is also a delicacy recommended by many people. The high-quality Hida beef is very suitable for sashimi. The most impressive thing in the sushi platter is the two pieces of gunkan sushi, which use fattier parts to surround sea urchin and pickled salmon roe. The beef melts in your mouth like toro, and the nigiri sushi topped with a whole piece of sirloin beef is also very satisfying to eat.

The main character, Hida beef, had very delicate fat marbling and rich beef flavor, and it was already very good without any seasoning or simply adding a small amount of rose salt. Since the platter and the short ribs were both thickly cut, they didn't melt in the mouth, but even when cooked until fully cooked, the beef was very soft and retained rich gravy. There was another point that made me very satisfied. The Wagyu beef we usually eat is rich in fat, and it is easy to get sick of it if you eat too much, but the greasiness of Hida beef is just right, and the more you eat, the more you can't stop.

Thick-cut beef tongue grilled in a large pan-seared sauce ¥2900
Premium Boneless Beef Short Ribs ¥3200
Hida Beef Sushi Platter ¥3980
Premium Special Platter ¥12,000

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