Aged Meat Steak Restaurant "Niku Dake" in Asakusabashi Marks 3 Months, Focusing on Lean Cuts

The aged meat steak restaurant "Niku Dake" in Asakusabashi, Taito Ward, will mark three months since its official opening on May 30, reaching August 30. Located in the basement level, just a 3-minute walk from the west exit of JR Asakusabashi Station, the restaurant has 24 seats combining counter and table seating. Owner Tatsuya Hirose gained about 20 years of experience in the meat industry before going independent. The meat is aged using the wet aging method, resting in vacuum packs, and finished over charcoal and in the oven. The rump-eye steak made from Australian Black Angus beef is especially popular, and a fillet steak is planned to be added to the menu starting in September. On weekdays, office workers visit, while on weekends, local residents come by, and the number of regular customers is said to be growing. Hirose expressed his enthusiasm, saying he aims to make it "a destination restaurant." Announced on August 29, 2026.

Source: asakusa.keizai.biz