Tajiri Go

A single table for eight is what greets guests inside. The room is done in a traditional Japanese spirit: the authentic interior details function not as decoration but as part of the venue's overall philosophy. At the center of the table is a built-in grill, where the evening's main action unfolds. Every guest gets metal tongs and finishes cooking their own sliced pieces of wagyu, with the chef present alongside, guiding the process.

Our restaurant guide's team finds it worth not only trying the wagyu here but also asking for sake — soft, with slightly sweet notes, it pairs naturally with the meat.

The restaurant's name traces back to a specific animal. A bull named Tajiri Go was born in 1939 on the farm of Matsuzo Tajiri — his mother was named Fukue. Over twelve years of breeding, he sired more than fifteen hundred offspring, who passed his genetics on to the generations that followed. When the National Wagyu Association traced the pedigree of nearly seven hundred thousand registered cows, it turned out the overwhelming majority descended from him.

The beef that reaches the grill is certified, from Miyazaki prefecture. This region of Kyushu island is famous for a distinctive meat texture: pronounced marbling paired with a subtle aroma and a barely perceptible natural sweetness. Yakiniku — the format where meat is cut into small pieces and cooked right at the table on a grate — is realized here in its most focused form: no unnecessary eclecticism, just the ingredient and the technique.

The menu has thirteen items and follows the omakase principle: the guest relies entirely on the chef's choice. Besides the beef, the set includes a small selection of seasonal Japanese ingredients, chosen by Ilya Amerkhanov depending on the season. This approach removes any random choice and turns dinner into a sequential culinary route.

Our secret guests gave the dinner 8 out of 10 — for the depth of the concept, the ingredient quality, and the rare degree of immersion created by the intimate, single-group format.