NIKU & KAKI ICHIBA
NIKU & KAKI ICHIBA

You prepare for method "Snow aging" (snow room aging) to think to be suitable most under the environment of Japan and meat which let you mature by "wet dry aging" and can enjoy dishes drawing taste of meat let alone steak.
In addition, we order fishery products including fresh "oyster" to eat raw from sometimes seasonal production center and market.
Please thoroughly enjoy by fresh material dakarakosono recipe.
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News

Delicious aging beef will be 29% OFF on 29th at each month!

Delicious aging beef will be 29% OFF on 29th at each month!

29th is sun of meat every month!
29% of aging beef is OFF!
Please have aged meat of careful selection in discount.

PARTY PLAN

■Oyster and steaming a whole fish course 4,500 yen
 (foods 2,950 yen + free drink 1,550 yen)

・Four kinds of broiled shellfish assortment
(clam, scallop, hombinosu shellfish, white shellfish)
・Whitebait and crispy salad green shiso daikon dressing
・By how to eat today favorite with oyster♪
 ※Please prefer one to the following
 (raw oysters or grill oyster)
・Fried oyster which we wound up with green shiso
・Surloin steak
 (Australia product wet dry aging beef)
・Close; garlic rice specially made by no
・White ball dumpling and seasonal gelato


■PREMIUM course 5,500 yen of meat and oyster
 (foods 3,950 yen + free drink 1,550 yen)

・Salad nuts beef tongue and colorful vegetables dressing
・Fried oyster which we wound up with green shiso
・Marinated scallop and Japanese radish
・We get octopus and namul-style hot friendship of bean sprouts
・By how to eat today favorite with oyster♪
 ※Please prefer one to the following
 (raw oysters or grill oyster)
・With ahijomerubatosuto of oyster and mushrooms
・Surloin steak
 (Australia product wet dry aging beef)
・We close, and noo eats
 ※Please choose favorite meal
 (stock chazuke of specially made garlic rice or cod roe and whitebait)
・White ball dumpling and seasonal gelato


■All-you-can-drink menu (120 minutes) 
 ※+ We can extend for 500 yen for 30 minutes.
Sparkling wine/wine (red, white)/draft beer/highball/cocktail/Sangria/shochu/soft drinks


※Please note that you may change menu contents by the stocking situation.
※Party plan, please be reserved by the day before.
※Party plan should be two hours.
(order is 30 minutes ago in the last of drink.)
※We accept party plan in 4-20 people.
(when it is higher than 20 people, please consult with the staff.)

Aging beef by discerning method!

Aging beef is technique to increase amino acid of delicious ingredient, and to do meat more deliciously by letting meat idle, and pulling extra moisture.
In "meat and oyster market," we chose the most suitable method to perform under the environment of Japan in aging.

・Snow aging

Storehouse "snow room" of nature using snow which snow was old in deep Niigata, and was inherited more.
We let you mature by Snow aging to let idle at humidity, temperature that maintained the same in the snow room slowly.

・Wet dry aging

We remove unnecessary drip while caring for in every day performed at aging (wet aging) in pack using vacuum and Japanese butcher shop and are the aging method which was particular about sweetness of fat which put maturing covering with paper aging together and taste of meat.

U.S. Snow aging: Zipper eye roll 150 g 1,458 yen ~
Australia product wet dry aging: Cube roll 150 g 1,620 yen ~
Domestic wet dry aging: Ribulose 150 g 2,106 yen ~

We send fresh oyster every day!

We offer oyster which selected carefully from the whole country, foreign countries.
There is set which is value. Please prefer other "today's oysters" to menu.

Assorted recommendation 3piece 1,058 yen/5piece 1,728 yen of today's delivery

Basic information

Business hours17:00-23:30 (LO foods 22:30, drink 23:00)
Seat175 seats (pizza Salvatore Cuomo & grill and combination)
Use of cardAvailable
ReservationPossibility
Reference budget3,500 yen
Tel044-210-0266
Address1-18, Ogawacho, Kawasaki-ku, Kawasaki-shi, Kanagawa VIVACE 1F
URLhttp://www.nikutokaki.jp/