Steakhouses›Steakhouses in Hanoi›Nobu Kuroge Wagyu
Yakiniku · Ba Đình · Hanoi
Nobu Kuroge Wagyu
Hida beef from Gifu, bought by the whole animal and aged in the house.
Status not confirmedNot yet visited · facts from 3 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Start with the animal: Hida Wagyu, the Japanese Black beef of Gifu Prefecture. Nobu Kuroge Wagyu imports it as whole animals, per PasGo, and ages it in the restaurant, serving each cut when it reaches its point, per the guide Walking Vietnam. The man behind it, per the same guide, is Nobuyuki Takahashi, who owns a yakiniku restaurant in Gifu City listed by Michelin. The format is a Japanese grill with set courses and a counter at the bar. One caution before going: in October 2026 the house's website and its PasGo bookings were not working, so this page cannot confirm that it is open.
What to order02
- Course 富士 (Fuji)
- Course 祭 (Matsuri)
- Course 桜 (Sakura)
02What to order
- Course 富士 (Fuji)3,000,000 ₫, the top course in the Walking Vietnam guide, which does not say whether prices are per person.
- Course 祭 (Matsuri)1,980,000 ₫.
- Course 桜 (Sakura)1,580,000 ₫, the shortest of the three.
- Lunch menuWalking Vietnam mentions a lunch at a lower price; it gives no figure.
- Hida beef to take homeA shop on the ground floor sells the beef and products such as hamburgers and gyudon, per Walking Vietnam.
03The beef
Breed: Japanese Black, sold as Hida Wagyu (Hidagyu), from Gifu Prefecture. Feeding: not stated. Grade: photo captions on PasGo say A5; no other source does, so read it as the house's caption, not a checked grade. The beef arrives as whole animals, per PasGo. Ageing is where the sources blur. Walking Vietnam says the whole animal is aged in the shop; PasGo says the cuts are aged "by air or by vacuum", that is, dry or wet; Vietcetera (2023) also says dry or wet. None gives a number of days. The number: not stated.
04The fire
No source names the fuel. PasGo calls the house a high-end Japanese grill restaurant and mentions a grill counter at the bar, where guests can talk with the staff while they eat. Vietcetera (2023) describes dishes prepared by a Japanese chef with a 15-year career.
05The story
Few dates are on record. Walking Vietnam, an undated Japanese-language guide, says Nobu handles everything from buying and export to ageing and service, and is run by Nobuyuki Takahashi, owner of the yakiniku restaurant 焼肉旬やさいファンボギ in Gifu City, which the guide says is listed by Michelin. PasGo credits the same chef with developing the house's ageing method. Vietcetera included the restaurant in its October 2023 guide to yakiniku in Hanoi. The opening year is not stated in any source found.
06The practical
41 Phan Kế Bính, Cống Vị, Ba Đình. PasGo and Vietcetera give 11:00 to 14:00 and 18:00 to 22:30, every day. PasGo puts the bill at 1,500,000 to 2,500,000 ₫ a person. The room seats 55, with private rooms for 4 to 16. Status: unconfirmed. In October 2026 the house's website showed an expired security certificate and PasGo said the restaurant had stopped taking bookings through its system; neither is a closure notice. Call or pass by before planning a dinner.
- Address
- 41 Phan Kế Bính, Ba Đình, Hanoi
- Directions
- Google Maps ↗
What beef does Nobu Kuroge Wagyu serve?
Hida Wagyu (Japanese Black) from Gifu, imported as whole animals and aged in the house, per PasGo and Walking Vietnam.
Is Nobu Kuroge Wagyu dry-aged?
The sources disagree: PasGo says aged by air or by vacuum, Vietcetera (2023) says dry or wet. No source gives the days.
How much is a course at Nobu Kuroge Wagyu?
Walking Vietnam lists courses at 1,580,000, 1,980,000 and 3,000,000 ₫; PasGo gives 1,500,000 to 2,500,000 ₫ a person.
Is Nobu Kuroge Wagyu open?
Unconfirmed: in October 2026 its website and PasGo bookings were not working. Check before going.
07In Hanoi’s selections
08Sources
vietcetera.com · walking-vietnam.net · pasgo.vn
Last verified 27 Oct 2026.