The upmarket and longstanding izakaya-style restaurant (originally opened in 2005) champions the traditional Japanese method of robata grilling. Chefs Kazuki Uchida (Soba Totto) and Kazuya Saito (15 East) serve up an extensive menu highlighting “traditional” robata grill specialties like the grilled chicken and homemade tofu. The dark and sophisticated izakaya also specializes in high-end sashimi and A5 wagyu beef prepared eight different ways, from wagyu carpaccio, a wagyu beef hamburger with teriyaki sauce, and agedashi tofu topped with ground wagyu beef. Aburiya Kinnosuke also offers an impressive beer and sake selection.
Seared wagyu chuck flap with salmon roe and sea urchin; duck with ponzu sauce, chicken tsukune skewers, deep-fried octopus, and eel rice.