The Art of Aging: Our Commitment to Excellence

Is great yakiniku simply about using premium cuts of beef? At Seiyuzan, we believe true flavor goes beyond the brand name. To unlock the full potential of each ingredient, we focus on the art of aging—bringing out the deepest, most exquisite flavors in every bite.

Beef becomes more delicious with time.

Through the magic of dry aging, excess moisture is drawn out, concentrating the umami and creating a rich, complex taste. The perfect moment to enjoy each cut depends on the breed, part of the beef, season, and environment. That’s why our skilled artisans carefully monitor the aging process every single day, ensuring that we serve our guests only at the peak of flavor.

Our promise at Seiyuzan is simple: to offer the finest beef in its most exceptional state. Experience the ultimate in luxury yakiniku, where every detail is crafted for your enjoyment.

Our restaurant is equipped with a "smokeless roaster" at every seat. Even if you come on a date, you won't have to worry about the smell of grilled meat after the meal. We are also the only restaurant in Tokyo that is certified by the Minato Public Health Center in Minato Ward to serve Yukhoe. Please come and try our proud meat.

＜Course List＞ 1. Kagoshima Aged Wagyu Yakiniku & Offal Course A course featuring premium offal from whole-purchased, fully matured Kagoshima Wagyu. Enjoy classic Wagyu yukhoe, a variety of yakiniku cuts, and the unique flavors only possible with whole-cow selection. Highlight:

• Beef Sashimi: Fully matured Wagyu lean beef yukhoe
• First Grilled Selection: Beef tongue, Sesame beef tongue, Fully matured Wagyu beef stomach
• Sauced Meats: Fully matured Wagyu shoulder rib, Boneless rib, Abomasum
• Palate Cleanser: Fully matured Wagyu beef tail soup
• Salted Meats: Fully matured Wagyu knuckle, Large intestine, US beef outside skirt
• Final Meat: Fully matured Wagyu chuck eye roll grilled sukiyaki with raw egg

2. Kagoshima Aged Wagyu & Japanese Black Wagyu Course Our most popular course, featuring seven types of premium yakiniku including the signature 30-day aged KINTAN, Hida beef outside skirt, and a selection of both fully matured Kagoshima Wagyu and Japanese Black Wagyu.

• Highlight:
• Beef Sushi: Fully matured Wagyu sirloin sushi with sea urchin and caviar, XO sauce
• First Grilled Selection: 30-day aged KINTAN, Hida beef outside skirt
• Sauced Meats: Fully matured Wagyu special rib, Chuck rib, Japanese Black Wagyu top blade
• Palate Cleanser: Fully matured Wagyu beef tail soup
• Salted Meats: Japanese Black Wagyu bottom flap, Knuckle
• Final Meat: Japanese Black Wagyu sirloin & Matsutake mushroom grilled sukiyaki with raw egg

3. Kagoshima Aged Wagyu Full Course (Whole-Cow Selection) An indulgent course that lets you savor every rare and exquisite cut of fully matured Kagoshima Wagyu, including Chateaubriand and sirloin. Highlight:

• Specialty Dish: Steamed bread sandwich with Kagoshima pork and Matsutake mushroom, black vinegar flavor
• Beef Sushi: Fully matured Wagyu sirloin sushi with sea urchin and caviar, XO sauce
• First Grilled Selection: 30-day aged KINTAN & Wagyu beef tongue
• Sauced Meats: Fully matured Wagyu special rib, Tri-tip, Top blade
• Salted Meats: Fully matured Wagyu Chateaubriand, Rump
• Final Meat: Fully matured Wagyu sirloin & Matsutake mushroom grilled sukiyaki with raw egg

＜Alcohol＞ (Pay extra fee in the restaurant) Highlight

• Japanese Sake
• Plum Liqueur
• Whiskey
  • YAMAZAKI
  • Chivas Regal aged 12 years
  • Glenfiddich aged 18 years
• Shochu
  • Mori Izou
  • Maoh