Restaurant
NIKU KOU
Twelve seats in Hiroo.
Three minutes on foot from Hiroo Station. A counter where the chefs work in front of you, and quiet private rooms. Suitable for business dinners, gatherings and anniversaries.
Niku Kou | Kobe Beef Restaurant in Hiroo, Tokyo
NIKU KOU
About us
Kobe beef,
one plate at a time.
Concept
Kobe beef raised with strict attention to bloodline and age is the centrepiece of an omakase course made entirely of meat dishes, from the opening bite to the final course. The cooking method and the heat are decided cut by cut, according to the quality of the meat that day.
Alongside the beef: five-year-aged Rishiri kelp, dried bonito from Makurazaki in Kagoshima, first-harvest nori from the Ariake Sea, and a custom blend of two rice varieties chosen to suit meat. Each ingredient sharpens the outline of the plate it belongs to.
CourseCourse
One animal,
many flavours.
Craft
Straw-grilling, yuan-yaki, a small hot pot, and a steak cooked slowly for ninety minutes. Changing the method draws entirely different flavours from the same Kobe beef. A sommelier suggests wines to match, and a range of rare Japanese whiskies is also kept.
Photo
Photos
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