Tokyo Summer Night Food Recommendation｜Setsugekka｜Wagyu and the Lingering Warmth of a Breakup

Setsugekka Ginza: Tokyo and Nagoya's Premier Yakiniku Spot Nestled at the end of a quiet alley in Ginza, the cobblestone path is bathed in twilight. As you push open the wooden door of Setsugekka, the aroma of pine charcoal mingles with the cool air. At the neighboring table, a couple sits in silence, their atmosphere as stagnant as the untouched dishes before them. Her fingers trace the rim of her glass repeatedly, her gaze fixed on the wagyu caviar tartare. The raw beef and sturgeon roe blend together, casting a faint, cold glow on the porcelain plate. He, on the other hand, is focused on slicing the charcoal-grilled wagyu ribeye. The knife glides through the crispy surface of the meat, as the juices quietly seep into its marbled texture. When the A5 sirloin arrives, the server gently sprinkles bamboo salt over the slices. On the iron grill, the meat gradually curls into an amber hue, its fat dripping onto the charcoal and igniting tiny blue flames. He picks up a piece and places it on her plate, but she doesn’t touch it. Instead, she spreads caviar onto a crisp bread slice, the crunch of her bite breaking the frozen silence. Outside the glass window, Ginza’s neon lights begin to illuminate one by one. The meal concludes with a yuzu sorbet, its crushed ice topped with freshly grated yuzu peel. The tart and refreshing taste cuts through the rich flavors lingering in the mouth. She scoops a spoonful but quietly sets it down again. Water droplets on the glass cup slowly slide down to the base of her ring finger, where a faint mark of a removed ring remains. As he rises to pay, the fabric of his suit brushes against her shoulder. At the entrance, the owner dressed in a navy haori bows deeply to bid farewell. The embers of the charcoal flicker faintly in the shadows, reminiscent of unresolved memories. In this top-tier yakiniku restaurant, perhaps there’s a subtle truth hidden—no matter how cold or awkward the moment, the rich aroma of wagyu can always create an opening. After all, when the A5 marbled wagyu melts on your tongue, even sighs seem unnecessary.