肉幸 / Nikukou

Tokyo

①Please introduce your restaurant.

I’m Hiroshi Ito, the chef of NIKUKO, a restaurant located in Hiroo, Minato-ku, Tokyo.

Our restaurant is a wagyu-focused “niku kappo” (Japanese-style meat cuisine) establishment, based on traditional Japanese culinary techniques and featuring the finest wagyu in Japan.

Additionally, in my personal career, I have had the honor of receiving Michelin stars for eight consecutive years.

②What values or principles are most important to you as a restaurant?

It may sound simple, but my top priority is always.
To bring joy to every guest who dines at NIKUKO.

③ How do you select your ingredients, and what do you prioritize when sourcing them?

We take great care in using seasonal ingredients that reflect Japan’s four distinct seasons.
For example, since it is winter, we use black truffles. In spring, we feature hana sansho (fresh Japanese peppercorns) and other seasonal ingredients.
There are many different types of wagyu throughout Japan.
At NIKUKO, we primarily use Kobe beef, but not only the meat—every ingredient we source, including vegetables and other seasonal products, is selected with absolute confidence that it is the finest Japan has to offer.
We cherish our relationships with exceptional producers from all over Japan, and our concept is built around this philosophy
“We source the best ingredients in Japan!”
Kobe beef stands out among other wagyu for its delicate marbling, refined sweetness, elegant aroma, and melt-in-your-mouth texture.

④Do you have any particular approach or philosophy when it comes to plating and presentation?

When we serve a dish, we want our guests to immediately feel a sense of deliciousness and beauty. We pay great attention to the plating so that our guests can experience that moment of excitement.

⑤How do you curate your selection of alcoholic beverages?

To complement our meat dishes, we also offer a selection of exceptional wines that pair perfectly with our cuisine.

⑥Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?

We choose simple, elegant tableware that allows our meat dishes to stand out beautifully.

⑦What inspired you to become a chef?

Since I was in elementary school, I have always enjoyed making food, and from that time, I had already decided that I wanted to become a chef.

⑧What kind of guests would you like to welcome?

Whether you are Japanese or visiting from overseas, if you enjoy my food and simply say, “That was delicious,” that brings me the greatest happiness.

⑨Do you have a message you'd like to share with your guests?

Each dish is carefully crafted with heart and dedication.
I sincerely invite you to experience NIKUKO.

Reserve here

Infomation

肉幸 / Nikukou

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