焼肉DINING GROW 日本橋店

Gensen A5 Wagyu-no Kakurega Yakinikuten Yakiniku DINING GROW Nihombashiten

  • Credit Card
  • Private Room
  • English Menu
  • English OK
  • Yakiniku (BBQ),Izakaya (Japanese Style Pub),Sushi
  • Lunch 1,000 JPY Dinner 7,000 JPY
  • 03-3527-9810 (+81-3-3527-9810)
  • Dinner: 17:00 - 22:00(L.O.21:00, Drink L.O. 21:30) Monday - Sunday Lunch: 11:30 - 14:00(L.O.13:30)
  • Nihombashi(Tokyo)
    Subway Nihombashi Station Exit B1 2-minute walk

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和牛の特選赤身ユッケ

Tartare

Recommend

Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk.

  • Ingredients: Scallion/Green onion/Leek, Egg yolk, Pine nut, Beef
  • Flavor: Gochujang
  • Cooking: Mix/Blend

tax included

黒毛和牛のタタキ

Seared beef

Recommend

Beef quickly char-grilled and seasoned with soy sauce and condiments, etc.

  • Ingredients: Beef
  • Cooking: Seared

tax included

和牛の握り~特製醤油仕立て~(一貫)

Assorted meat sushi

Recommend

Platter of sushi topped with various kinds of meat.

  • Ingredients: Vinegared rice, Beef

tax included

和牛の炙り握り~塩昆布仕立て~(一貫)

Assorted meat sushi

Recommend

Platter of sushi topped with various kinds of meat.

  • Ingredients: Vinegared rice, Beef, Salted seaweed

tax included

和牛の手巻きユッケ(一貫)

Hand rolled sushi

Recommend

A dish of made of a rolled of seaweed, wrapped around vinegared rice and fillings such as seafood and etc.

  • Ingredients: Nori, Vinegared rice, Beef
  • Cooking: Roll

tax included

握りの盛り合わせ

Beef sushi platter

Recommend

A platter of bite-sized pieces of vinegared rice served with thinly-sliced beef on top.

  • Ingredients: Beef, Rice
  • Flavor: Vinegar
  • Cooking: Cut

tax included

神のタン 【塩】

Tan shio (salted tongue)

Recommend

Meat dish made using the tongue called “Tan,” seasoned with salt.

  • Ingredients: Beef tongue
  • Flavor: Salt
  • Cooking: Bake/Roast

tax included

神のサーロイン 【秘伝のタレ】

Sirloin

Recommend

Meat dish made using a cut from the rear back portion to the hip area called “Sirloin.”

  • Ingredients: Beef sirloin

tax included

神のシャトーブリアン

Chateaubriand steak

Recommend

A cut of beef from the center, thickest part of beef fillet.

  • Ingredients: Beef chateaubriand
  • Cooking: Bake/Roast

tax included

神のハラミ

Harami (skirt)

Recommend

Meat dish made using a cut from the diaphragm called “Harami.”

  • Cooking: Bake/Roast

tax included

シンシン

Shinshin (thigh)

Meat dish made using a cut from the lower thigh called “Shinshin.”

  • Cooking: Bake/Roast

tax included

ランプ

Rump

Meat dish made using a cut from the lower back called “Rump.”

  • Ingredients: Beef rump
  • Cooking: Bake/Roast

tax included

イチボ

Ichibo (rump cap)

Meat dish made using a cut from the rump called “Ichibo.”

  • Ingredients: Beef rump cap
  • Cooking: Bake/Roast

tax included

肩ロース

Wagyu beef chuck eye roll

A portion of Wagyu beef shoulder called chuck eye roll.

  • Ingredients: Beef chuck, Wagyu beef
  • Cooking: Bake/Roast

tax included

フィレ

Beef fillet

Beef dish made using a cut from the lower back called “Hire.”

  • Ingredients: Beef fillet
  • Cooking: Bake/Roast

tax included

トモサンカク

Triangle Meat of Beef leg

tax included

リブロース

Spencer roll

Meat dish using a portion of meat called "Spencer Roll."

  • Ingredients: Beef spencer roll
  • Cooking: Bake/Roast

tax included

トウガラシ

Togarashi (beef scapula)

A meat dish prepared using scapula of beef called "togarashi".

  • Ingredients: Beef
  • Cooking: Bake/Roast

tax included

フォンダンロース

Beef loin

Beef dish made using a cut from the back called “Rosu.”

  • Ingredients: Beef loin
  • Cooking: Bake/Roast

tax included

ミスジ

Misuji (top blade)

Meat dish made using a cut from the shoulder called “Misuji.”

  • Ingredients: Beef top blade
  • Cooking: Bake/Roast

tax included

本日の厳選ホルモン盛り合わせ

Assorted offal

Platter of several various cuts of offal called “Horumon.”

tax included

上ミノ(塩)

Premium rumen

Meat dish made using a cut from the stomach called “premium mountan chain tripe.”

  • Ingredients: Beef mountain chain tripe
  • Cooking: Bake/Roast

tax included

ハツ(塩)

Hatsu (heart)

Meat dish made using a cut from the heart called “Hatsu.”

  • Cooking: Bake/Roast

tax included

炙りレバー(塩ごま油)

Liver

A dish of grilled liver on a skewer.

  • Ingredients: Beef liver
  • Cooking: Bake/Roast

tax included

コプチャン(秘伝のタレ)

Gopchang (beef small intestines)

Meat dish made using a cut from the small intestines called “Gopchang.”

tax included

シマチョウ(タレ)

Beef large intestine

A cut of beef using a portion of the large intestine called "Shimacho".

  • Ingredients: Beef large intestine
  • Cooking: Bake/Roast

tax included

ガツ芯(塩)

Gatsu (rumen/first stomach chamber)

Meat dish made using a cut from the stomach called “Gatsu.”

  • Cooking: Bake/Roast

tax included

タンさき(塩)

Tongue tip

A grilled dish beef tongue's end portion called the "tongue tip."

  • Ingredients: Beef
  • Cooking: Bake/Roast

tax included

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Dinner: 17:00 - 22:00(L.O.21:00, Drink L.O. 21:30)
Monday - Sunday Lunch: 11:30 - 14:00(L.O.13:30)

Close

Open year-round

Average price

Lunch: 1,000 JPY
Dinner: 7,000 JPY

Service Offer

  • English menu available
  • English speaking staff available
  • All you can drink menu
  • Vegetarian Menu Options
  • Religious Menu Options

You can check the restaurant information in the phone.

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