"Meat Professional" Returns Home to Yokohama: Yakiniku "Ushikozo Yokohama" Opens June 1st
Key facts
- "Meat Professional" Returns Home to Yokohama: Yakiniku "Ushikozo Yokohama" Opens June 1st
- NCE Co., Ltd. will open a new yakiniku restaurant, "Ushikozo Yokohama," in Nishi-ku, Yokohama, on June 1, 2026. CEO Rei Saito, a meat industry expert with experience in slaughter, wholesale, and restaurant management, leverages direct supply routes from Shibaura and Yokohama markets and a unique "drying" technique to offer high-quality meat at reasonable prices. The restaurant is also licensed for raw meat dishes like Wagyu yukhoe.
- Source: PR Times
- Date: May 29, 2026
Direct answer
NCE Co., Ltd. will open a new yakiniku restaurant, "Ushikozo Yokohama," in Nishi-ku, Yokohama, on June 1, 2026. CEO Rei Saito, a meat industry expert with experience in slaughter, wholesale, and restaurant management, leverages direct supply routes from Shibaura and Yokohama markets and a unique "drying" technique to offer high-quality meat at reasonable prices. The restaurant is also licensed for raw meat dishes like Wagyu yukhoe.
- Citation
- "Meat Professional" Returns Home to Yokohama: Yakiniku "Ushikozo Yokohama" Opens June 1st (May 29, 2026), PR Times
- Source
- PR Times
- Date
- May 29, 2026
NCE Co., Ltd. will open a new yakiniku restaurant, "Ushikozo Yokohama," in Nishi-ku, Yokohama, on June 1, 2026. CEO Rei Saito, a meat industry expert with experience in slaughter, wholesale, and restaurant management, leverages direct supply routes from Shibaura and Yokohama markets and a unique "drying" technique to offer high-quality meat at reasonable prices. The restaurant is also licensed for raw meat dishes like Wagyu yukhoe.
📋 Article Processing Timeline
- 📰 Published: May 29, 2026 at 15:47
- 🔍 Collected: June 1, 2026 at 03:31 (59h 43m after Published)
- 🤖 AI Analyzed: June 1, 2026 at 05:04 (1h 32m after Collected)
NCE Co., Ltd. (CEO: Rei Saito), which operates the yakiniku restaurants "Ushikozo" and "Nikukozo" in the Kanto region, will open a new location, "Ushikozo Yokohama," in Yokohama, Kanagawa Prefecture, on Monday, June 1, 2026. The CEO is a "meat professional" who has experienced every stage of the industry, from slaughter and wholesale to restaurant management. Meat sourced directly from the Shibaura and Yokohama markets will be offered at price points starting from 1,390 yen for Kuroge Wagyu rib fingers and 590 yen for offal.
Unique Supply Route: "Shibaura-Yokohama Market Direct"
For the Yokohama store, the company has established a system to source directly from the Shibaura market, the hub of meat wholesale in the Tokyo metropolitan area, and the local Yokohama market. By combining the wholesale routes cultivated since the founding in Tsurumi with the location advantages of Yokohama, the company aims to provide both a wide selection of rare cuts and high freshness at reasonable prices for female Wagyu beef. They are confident that the freshness and quality of their offal are the best in the world.
Concentrating Flavor with a Unique "Drying" Technique for Tongue and Skirt Steak
By "drying" beef tongue and skirt steak, excess moisture is removed, drawing out a rich flavor that intensifies with every chew. This technique, perfected by CEO Rei Saito through his experience in all stages of the industry, is used for signature menu items like "Special Kuro-Tan Salt" and "Special Premium Skirt Steak."
Licensed for Raw Meat: Serving Wagyu Yukhoe with Original Freshness
Following the 2012 revision of standards for raw meat, the number of yakiniku restaurants capable of serving raw dishes like Wagyu yukhoe has become limited. Ushikozo Yokohama has obtained the necessary license from the Yokohama City Public Health Center. Based on the freshness and hygiene management know-how cultivated by CEO Rei Saito in the field, the restaurant serves raw menu items through processing steps that comply with regulatory standards.
"Commitment to Wagyu in Popular-Style Yakiniku"
The core price range at Ushikozo Yokohama includes Negi-Shio Sansho Loin at 1,090 yen, Kuroge Wagyu Marinated Kalbi at 1,190 yen, Thick-cut Tongue at 990 yen, and the signature "Ushikozo Yaki-Shabu/Yaki-Suki" at 980 yen each. Offal options include cheek meat at 590 yen, Kori-kori at 790 yen, and premium heart at 890 yen.
"Expertise x Operations" Proven in 6 Existing Stores
Since founding the first "Nikukozo" store in Tsurumi, Yokohama, in 2016, NCE Co., Ltd. has expanded to a total of 6 stores in Kawasaki, Aoba-ku in Yokohama, and Shinjuku Kabukicho. This is their first store at Yokohama Station and the second urban-style store for the company. CEO Rei Saito is from Yokohama. After 10 years since founding in Tsurumi, he views competing in his hometown of Yokohama Station as a "challenge he always wanted to take on."
Unique Supply Route: "Shibaura-Yokohama Market Direct"
For the Yokohama store, the company has established a system to source directly from the Shibaura market, the hub of meat wholesale in the Tokyo metropolitan area, and the local Yokohama market. By combining the wholesale routes cultivated since the founding in Tsurumi with the location advantages of Yokohama, the company aims to provide both a wide selection of rare cuts and high freshness at reasonable prices for female Wagyu beef. They are confident that the freshness and quality of their offal are the best in the world.
Concentrating Flavor with a Unique "Drying" Technique for Tongue and Skirt Steak
By "drying" beef tongue and skirt steak, excess moisture is removed, drawing out a rich flavor that intensifies with every chew. This technique, perfected by CEO Rei Saito through his experience in all stages of the industry, is used for signature menu items like "Special Kuro-Tan Salt" and "Special Premium Skirt Steak."
Licensed for Raw Meat: Serving Wagyu Yukhoe with Original Freshness
Following the 2012 revision of standards for raw meat, the number of yakiniku restaurants capable of serving raw dishes like Wagyu yukhoe has become limited. Ushikozo Yokohama has obtained the necessary license from the Yokohama City Public Health Center. Based on the freshness and hygiene management know-how cultivated by CEO Rei Saito in the field, the restaurant serves raw menu items through processing steps that comply with regulatory standards.
"Commitment to Wagyu in Popular-Style Yakiniku"
The core price range at Ushikozo Yokohama includes Negi-Shio Sansho Loin at 1,090 yen, Kuroge Wagyu Marinated Kalbi at 1,190 yen, Thick-cut Tongue at 990 yen, and the signature "Ushikozo Yaki-Shabu/Yaki-Suki" at 980 yen each. Offal options include cheek meat at 590 yen, Kori-kori at 790 yen, and premium heart at 890 yen.
"Expertise x Operations" Proven in 6 Existing Stores
Since founding the first "Nikukozo" store in Tsurumi, Yokohama, in 2016, NCE Co., Ltd. has expanded to a total of 6 stores in Kawasaki, Aoba-ku in Yokohama, and Shinjuku Kabukicho. This is their first store at Yokohama Station and the second urban-style store for the company. CEO Rei Saito is from Yokohama. After 10 years since founding in Tsurumi, he views competing in his hometown of Yokohama Station as a "challenge he always wanted to take on."
FAQ
What characterizes the yakiniku market in Yokohama?
It is a highly competitive area where restaurants with a balance of quality, price, and unique supply chains stand out.
Why is the opening in Yokohama significant?
It is the owner's hometown and serves as a key step in building brand recognition as an urban-style restaurant.
What are the key facts in this article?
NCE Co., Ltd. will open a new yakiniku restaurant, "Ushikozo Yokohama," in Nishi-ku, Yokohama, on June 1, 2026. CEO Rei Saito, a meat industry expert with experience in slaughter, wholesale, and restaurant management, leverages direct supply routes from Shibaura and Yokohama markets and a unique "drying" technique to offer high-quality meat at reasonable prices. The restaurant is also licensed for raw meat dishes like Wagyu yukhoe.