7-Seat Kobe Beef Omakase & Steak Experience

Step into an intimate Ginza counter seating just seven guests a night. Chef Ryo Kikuma, trained at Michelin-starred Hommage and MiYa-Vie, opens with true Kobe beef steak, grilled tableside over glowing charcoal. Between courses, he shares the story behind the beef: strict grading that makes genuine Kobe beef under 1% of Japan's wagyu, and the knife work and fire control behind each dish. Next comes Jigen's signature hako-zushi, hand-pressed wagyu sushi crowned with caviar, sea urchin, and matsutake, made for just seven guests nightly. Liquid nitrogen then rolls across the table for dessert, followed by a matcha ceremony whisked before your eyes. Drawing on 20 years of hospitality, Manager Yasutaka Shibata guides the evening in polished, fluent English.