Ginza Steak Ebisu — Restaurant in Tokyo

I visited the Ginza Steak at their Ginza location in 2019 and had a blast. In Winter 2024, I visited Japan again and this time I reserved for the Ebisu location. However the experience this time is disappointing. I had the dinner course with abalone. The quality of the food was great and the portion of the steak was generous. The chef was very detail oriented in the work and the taste of the food turned out to be delicious. What I was disappointed about was the service. Despite the fact that I, as the representative of my family, speak fluent Japanese, the staff didn't spend any time explaining the menu and food to me and my group like how he did with the other Japanese customers. Overall the hall staff made me feel like the restaurant doesn't welcome foreigners at all, which is very disappointing. His attitude towards my family was cold and rude and the so called Japanese "omotenashi" was nowhere to be found in the service. Considering the price of our course was 15000+ yen per person, their service was really disappointing. I was disappointed because Ginza Steak used to be one of my favorite fine dining experiences in Japan but after this visit I'm not sure if I'd like to visit again. If the restaurant really doesn't want to welcome foreigners, perhaps they shouldn't have a multi language website for...

absolutely excellent experience and great value. We got the AYCE course that included abalone and filet. The meat was exceptional. Our chef and the staff were really nice and accommodating for us despite speaking limited Japanese. I think for the price the portion sizes BEFORE you account for AyCE was already very good. I think you get your money's worth with just that. every refill you can get after that is just money in the bank.

The drinks were great, really strong compared to other AYCD options. The sparkling wine was good but the highball and lemon sour were fantastic.

I also want to note the staff was gracious enough to seat us 45 minutes earlier than our reservation so we didn't have to kill time at a bar...

We were pretty lucky where we had the place all to ourselves. Chef Morimoto helped us learn about Kuroge Cows, the cuts, and the differences between Western and Japanese Beef.

Meat was amazing. Starting with red meat to eventually getting to the more tender and melty ones.

Once we finished the set meat, you can then ask for 'marbled meat' or 'red meat(still soft)' as many times you can within the time limit.

Finishing it off, it was my birthday so they had a cute desert plate with my name on it for no extra charge.

Overall, the conversation was good, Kuroge Wagyu was good and the price is cheap for the amount we ate.

Thank you Ginza steak!! Will...