Tokyo Tsukiji | Seafood Gorio | Seat Reservation Only

Since its establishment in 1984, the restaurant has only used purebred female Tajima beef cattle. Tajima beef, also known as the best of Wagyu beef, is not only delicate in texture, but also has a unique aroma and refined sweetness, and is beautifully presented with fine marbled marbling within the muscle fibers. This high-quality meat is simply seasoned with salt and pepper, and then grilled over an open flame in a specially made oven. There are 10 levels of doneness, from rare to well-done, so guests can choose according to their preference.

When you open the heavy wooden door, you will find an elegant space filled with kindness that will put your heart at ease. Most of the items in the restaurant, such as the chandeliers, chairs, and plates, have been used with great care since the restaurant first opened. They are committed to "local production for local consumption," and use mainly local ingredients, including the interior and tableware. You can enjoy a luxurious and memorable time in this classical space that is condensed with such aesthetics.

In the custom-made oven that was installed at the time of the restaurant's founding, steaks are carefully grilled over an open flame of Kishu Binchotan charcoal. The high-temperature charcoal fire makes the surface crispy, while the oven's unique near- and far-infrared effect brings out the full flavor of the purebred Tajima beef. To meet the customer's taste, the chef can grill the steaks at ten different levels, from rare to well-done, depending on his or her technique.

We have over 100 items available, mainly from the Bordeaux region of France. Please enjoy the sensual marriage of the finest and rarest Tajima purebred Kobe beef, which has been fattened over a long period of time, with steaks skillfully cooked by a chef who knows meat inside and out in a hearth oven. We also have a wide selection of wines by the glass selected by a sommelier from Bordeaux.