Nakahara San is regarded as one of the meat masters in Tokyo. Many might wonder, why do you need a master when you are just doing barbecue yourself. This occupation seemed to be a position that everyone could fill in. Yet, the way you handle , age, and slice a piece of beef could affect the texture and the flavour.

“I hate squares,” said Nakahara San. Obviously he has a personal preference in slicing his meat. He said he doesn’t really like Yakiniku that much himself, but he just became good at doing it. It’s an interesting fact for me because I have heard really talented chefs doesn’t like what he specialises in as well. And as a matter of fact, it’s quite true for different professionals. I really respect his dedication in his profession.

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To be honest, I am not an expert with yakiniku. But I really loved the grilled meat at Nakahara on my first visit. My favourites were the Tongue, Kata Sankaku (which as cut into a triangular shape), Misuji, and Sirlion, while the sushi was my least favourite. By all means, I am revisit this place again and again for my yakiniku fix.

Yakiniku Nakahara (炭火焼肉なかはら)
Address: GEMS Ichigaya 9F, 4-3 Rokubancho, Chiyoda-ku, Tokyo (東京都千代田区六番町4-3 GEMS市ヶ谷 9F)
Tel: +81 3-6261-2987

Website: http://sumibiyakinikunakahara.com/
Visited on: 28th June, 2015
Chef: Nakahara Kentaro

For reservations in Japan, you can click here to check it out