KOBE BIIDORO Kobe Beef Yakiniku & Nikunabe Shinjuku
神戸牛焼肉 にくなべ屋 神戸びいどろ 新宿店
Shinjuku · Restaurant
Certified Kobe beef specialist in Shinjuku sourcing exclusively from a single rare female cattle producer. The owner hand-selects carcasses at auction, ensuring unwavering quality. Standout dishes include raw tongue seared tableside and beef nigiri with melting Kobe atop rice.
⚠️ Note: Address in caption (Shinjuku 3-18-4) differs from Places listing (Kabukicho 1-26-6); verify exact location before visiting.
As seen on Instagram
Original post by @nikushoku_ol
How to visit
- Address
- Shinjuku-ku, Kabukicho, 1-26-6 6F, Tokyo
- Hours
- Mon–Sat 11:30am–3pm, 5pm–midnight; Sun 11:30am–3pm, 5pm–midnight
- Price
- $$$
- Rating
- 4.9 ★ (488 reviews on Google Maps)
- English (?)
- Yes
- Reservations
- Not required
What makes it special
Named a certified distributor by the Kobe Meat Distribution Promotion Council, this yakiniku spot is among a rare handful of authorized Kobe beef retailers nationwide. The house philosophy centers on a single supplier—Mita Marusei Livestock’s Seto—sourcing only premium female cattle. The owner personally attends cattle auctions to inspect carcasses before committing to full purchases. The menu rotates around house specialties: raw tongue arranged in a seared pyramid, Kobe beef nigiri with the fattiness melting into the rice, and flame-kissed liver and yukhoe. The emphasis is uncompromising—ingredient integrity over novelty.
How to visit
Shinjuku Station East Exit, 5 min walk. Open daily 11:30am–3pm & 5pm–midnight. Dinner budget ¥7,000–12,000 per person. Cash and card accepted. Call +81 3-6457-6271 or check the Tabelog/Hot Pepper listing for seasonal details and reservations.
FAQ
Is this a true Kobe beef restaurant?
Yes. The venue holds official certification from the Kobe Meat Distribution Promotion Council and sources exclusively from a single high-grade female cattle producer hand-selected at auction.
What are the signature dishes?
Raw tongue seared in a pyramid formation, Kobe beef nigiri, flame-kissed liver, and yukhoe. Each highlights the tenderness and delicate fat sweetness of the female cattle.
What's the price range?
Lunch ¥2,000–3,000; dinner ¥7,000–12,000 per person depending on cuts selected.