I've been interested in this restaurant for a while. I didn't know how to make a reservation, so I couldn't go until now, but I was able to make a reservation through OMAKASE. It seems that reservations through OMAKASE are only available for the 10,000 yen course with all-you-can-drink. We made a reservation for 4 people and were led to a private room on the 3rd floor. The walls of the restaurant are covered with pictures drawn by famous people, which makes the space exciting just by being there. There is no menu for the food, and dishes are brought one after another. The contents of the refrigerator in the room are all-you-can-drink, so it's a great deal for those who like alcohol. There were various types of drinks available, such as beer, wine, shochu, sake, sparkling wine, whiskey, etc. Non-alcoholic drinks included black oolong tea, various types of cider, ginger ale, cola, carbonated water, etc. I came by car today, so I drank a lot of oolong tea and cider. The first dish that appeared was Kejan. It was my first time trying it, and I was surprised at how delicious it was. The four of us ate in silence. The second dish, pork loin, was moistly cooked and tender and delicious. The other beef was lean meat that you chew and savor. It may not be suitable for those who like tender meat. The "Red Beef Rib" that came out last was the most delicious, tender even when cold. The chicken katsuage was juicy, with a spicy kick from the sansho pepper, and delicious! Since it's a private room, you don't have to worry about other customers, making it easy to enjoy. I think even those who are not good with noisy restaurants can enjoy it at their own pace. The staff who brought the dishes were all very nice and provided excellent service. I would like to visit this restaurant again. Thank you very much.

I was invited by a friend and went to a well-known restaurant in Kichijoji. It's a place that is hard to get a reservation, so I am grateful to my friend. We ordered the chef's special course (5,500 yen) and added the all-you-can-drink option (3,300 yen). The quality of the meat dishes was outstanding and delicious. Despite the high quality, the quantity was also generous, and all at such a reasonable price. By the time the curry rice was served as the final dish, I was completely full. We were able to make a reservation for three months later, and it was a very satisfying dinner.

On September 8, 2023 (Friday): Omakase course 5000 yen + all-you-can-drink (3000 yen) + tax. Opened in November 2012, "Nikuyama" in Kichijoji remains a super popular restaurant with reservations booked 3-4 months in advance. Since November 2022, phone reservations in response to Facebook announcements have been possible, and starting from January 2023, reservations through commenting on available seats on Facebook have also become slightly possible. Furthermore, starting from spring 2023, meal-inclusive reservation tickets are being sold at a vending machine in front of the 1st floor "Steak & Hamburg and Katsuage Nikuyama" store to attract local customers visiting the shop. Despite these efforts, getting a reservation at this platinum seat remains difficult. Thanks to the reservation of gourmet friends who are regulars at the restaurant, we were able to secure a table this time, 3 and a half months after our last visit. The 20-seat restaurant was almost full even for the 5 pm seating on this day. With a reservation for 6 people, we were seated at a table by the wall and towards the back. Although the tables are usually for 4 people, additional 2-person tables were added. We started with a cheers with 4 people. Before the Omakase course started, we already had kimchi, cherry tomatoes, and 3 types of seasonings for meat (spicy mustard with chili, yuzu pepper, spicy miso) prepared on the table, which we enjoyed with beer. Here are the dishes we had: 1. Meat pate - A homemade pate made from pork and chicken liver with strong spices, served cold. It was flavorful and did not need additional seasoning. 2. Pork loin - Slow-cooked for 80 minutes, this dish was perfectly cooked and delicious. We tried it with the 3 types of seasonings. 3. Red beef sirloin - A tender and juicy part of the sirloin, allowing us to savor the richness of the beef. 4. Man'yo-ji pepper - A famous Kyoto vegetable that was colorful and flavorful. We enjoyed it without it being too spicy. 5. Iwate Tanagoku sausage - A sausage made from Tanagoku beef that had a great texture and flavor. 6. Fluffy tonkatsu - A crispy and tender pork cutlet served with Worcestershire sauce. 7. Iwate Tanagoku sirloin - A tender and flavorful part of the Tanagoku beef. 8. Thick eringi mushroom - A juicy and flavorful thick eringi mushroom that was deliciously grilled. 9. Iwate Tanagoku rump - A tender and rare part of the Tanagoku beef with a delicate flavor. 10. Chilled cucumber with bean miso - A refreshing dish to cleanse the palate before the final meat dish. 11. Rib roast - The final meat dish, a rib roast that was tender and delicious.

I went to Kichijoji's Nikuyama restaurant after a long time. It was as popular as ever, with everyone seated right at 5:00, and the meal starting right on time. The course consisted of 12 dishes, starting with meat pate and focusing on grilled items, ending with rice. In about 90 minutes, we were able to enjoy a variety of meats and fill our stomachs. Since this restaurant opened, I feel like I've been hearing more about different cuts of meat like "ichibo," "zabuton," "misuji," "kainomi," "tomosankaku," "kamenoko," "shinshin," etc. Each cut has its own way of being sliced and cooked, which can change the flavor, and I feel like Nikuyama taught me how to enjoy that. There weren't many restaurants with this style before, but even if you don't think too hard about it, just enjoying delicious meat to the fullest is enough to make you happy. Today's meal was also delicious. Thank you for the feast.

After more than a year, I visited the restaurant again. It was difficult to make a reservation due to the pandemic, but I was able to secure a slot starting at 5:00 pm during the summer vacation. I enjoyed over 10 delicious dishes and finished with curry. The taste of various lean meats, juicy sausages, and more left me impressed. If I were not with my family (just with male friends), I would have wanted to order the cost-effective all-you-can-drink option!

Finally, I visited the much-anticipated Nikuyama restaurant! The entrance is a regular brown door located at the top of a staircase. There are no signs outside, so I wandered around until a staff member came out and kindly guided me inside. I had been wanting to visit this place ever since I saw it in a certain comic. I made a reservation through Facebook, where they inform about the availability of seats for the next day, and I left a comment to secure a spot. It's a must-visit place for meat lovers as you can experience a whole new world of meat. From common cuts to rare parts, you can enjoy a wide variety of meat dishes. The vegetable dishes served in between were of high quality too. I particularly enjoyed the meticulously prepared dishes like the 1-hour steamed and roasted eringi mushrooms, cucumber with homemade miso, and simmered white eggplant. The main focus is on roasted meats, ranging from tender cuts to flavorful and fatty pieces that melt in your mouth. Each dish was a delightful surprise, and I eagerly anticipated what would come next. The condiment plate includes three types of condiments: Korean spicy miso, yuzu pepper, and the restaurant's original chili mustard. The staff will recommend the best condiment for each meat dish, and personally, I found the chili mustard to be delicious. It had a crunchy mustard seed texture with a kick of chili that complemented the meat well. For the finishing touch, you can choose between curry with kejang sauce or egg over rice. I opted for the egg over rice as I was quite full. It came seasoned, and I mixed it thoroughly before eating. The drinks were carefully selected to complement the dishes, with a preference for highballs. My companion, who isn't a big drinker, enjoyed the local cider. The set menu costs 5000 yen per person, and there is an option for a 3300 yen all-you-can-drink package. I left the restaurant, pledging to return for a second visit.

△Yuzu pepper miso sauce with chili, kimchi, cherry tomatoes, draft beer, highball, meat pate, chanja, slow-cooked pork loin, grilled corn, turtle meat sausage, cold cucumber with bean miso, lamp, curry with raw egg. The meat dishes were delicious and I enjoyed them thoroughly. The curry at the end was a pleasant surprise. Overall, it was a great dining experience. Thank you.

I was able to make a reservation for a visit on Saturday at 5:00 PM, which will be my 4th visit. It's about a 10-minute walk from the station. The walls on the second floor of the building are covered with signs. The restroom is also full of them. We were guided through a course menu. One person opted for the all-you-can-drink option, while the other ordered individual items, which was also okay. The course menu costs 5000 yen, and the all-you-can-drink option is 3000 yen. If you order a single black oolong tea, you will receive an extra one for free. You can also take leftovers home, which is a good deal. If you don't drink alcohol, ordering individual items is sufficient and quite cheap. As for the all-you-can-drink option, we had chilled Japanese sake, a special Japanese sake made for meat dishes, a Highball, sparkling wine, ROKU with soda, pate de campagne with mustard, pork loin with salt and yuzu pepper, tender and moist red meat of short-horned beef, juicy and flavorful short-horned beef sausage, tender and moist red meat of red beef, tonkatsu that is light and not greasy, steamed and grilled eringi mushrooms, red meat of black-haired Japanese beef with cucumbers, marbled black-haired Japanese beef with the most fat content so far but not overwhelming, and a choice between crab dashi ketchup curry or egg over rice. The egg over rice had a rich broth and was delicious, while the curry was sweet and had chunks of beef, making it a better deal. I was a bit bothered by the dirty sink in the restroom. The portions of meat were larger than at Hiromiya, and the satisfaction level was high. The flexibility of being able to switch between all-you-can-drink and individual items was also good. For women dining alone, the portion sizes may be too much, so it's better to have male companions. I would like to come back if I can make a reservation again (I was able to make a reservation upon leaving). I didn't know you could make reservations, haha.

In Kichijoji, there is a recommended restaurant where you can enjoy meat dishes with a drink-all-you-can-eat course. To start off, cheers with a whiskey highball! A highball is the best on a hot day! The table is already set with mustard, yuzu pepper, Korean gochujang, kimchi, and tomatoes! First up is the pate! It's impressively thick. Next, the tender loin with a nice charred corn flavor! Then, the black wagyu thigh meat, the more you chew, the more delicious it gets! The short-horn beef sausage is incredibly flavorful and satisfying. The giant shiitake mushrooms that have been steamed and baked for over an hour are not only visually appealing but also packed with flavor impact! The tonkatsu is too luxurious and crispy! The sirloin has a perfect balance of texture and tenderness. Lastly, the red wagyu rib meat is unbelievably juicy. For dessert, I had TKG instead of curry like last time! The yolk's orange color alone is a sign of its deliciousness! The wine, sake, and beer glasses were all unique to Meat Mountain, which was also nice. ♡

I visited Nikuyama in Kichijoji for the first time in a while. I made a lunch reservation for this day. They had a great deal for a drink-all-you-can option for 3000 yen if you plan to drink 5-6 glasses, so I added it to my course. The weather was nice, perfect for a day of drinking in the afternoon. I started off with a highball to quench my thirst before beginning the course. The first dish of the Pate de Campagne course was the flavorful Pate de Campagne. It was delicious on its own, but even better when eaten with grain mustard. Next was the sweet and tender pork loin. Then, we had grilled corn, which was savory with soy sauce and had a nice fluffy texture. The red beef sirloin was a tender cut with a rich flavor that intensified with each bite. It was also delicious with mustard. The sausage made from short-horned beef was luxurious and full of flavor. The black wagyu beef chuck was tender and full of umami. The tonkatsu was crispy and delicious with the sauce. The foil-baked eringi mushrooms were fantastic, just like last time. They were full of flavor and paired well with sake. The black wagyu beef sirloin was very tender with a moderate marbling of fat. The black wagyu beef rump was flavorful and juicy. The cucumber with miso was a refreshing palate cleanser. The red beef chuck was the final meat dish, with a crispy exterior and a rare, juicy interior. It was full of umami with each bite. For the finishing touch, I ordered the TKG with rice, which was delicious with the mysterious sauce. The curry was also tasty, but it was hard to choose between the two. I also had some of the remaining rump on the rice, which was also delicious. At the bottom of the rice bowl, there was the Nikuyama logo. The drink-all-you-can menu had a great selection of highballs, including Lagavulin, Bowmore, and Macallan. It was a great deal to enjoy such high-end spirits. I also tried their original sake, brewed by Noguchi Shuzo in Fuchu, which had a strong umami flavor that paired well with the meat. I look forward to visiting again next time. Thank you for the delicious meal.

I was able to make a reservation for the next day at 5:00 pm on Facebook, as it was a relatively quiet time at work. I left work early at 4:00 pm on Friday to visit the restaurant. The interior had fewer seats than I expected, and the kitchen space felt quite small. We debated about getting the all-you-can-drink option, but decided to share a bottle of wine between the two of us. The taste was average. The meat in the course meal was indeed delicious. There were about two types of meat, but some had tough fibers making it a bit difficult to eat. The last meat that came before the dessert (maybe it was ribeye?) was the fattiest of all, and my partner joked that if that was the last dish, their stomach wouldn't be able to handle it. Overall, considering the price, it was pretty tasty.

I used a private room on the 3rd floor. The alcohol was self-service, which was perfect for a lively meal gathering! The walls were covered with autographs of famous people and manga artists, which made me feel nostalgic. We were also provided with extra dishes as a service. The food was delicious, and I may have never encountered such a cost-effective restaurant before. I was impressed by the tamagokake-gohan as the closing dish.

I finally got to visit Nikuyama-san with a friend, and it was everything I had hoped for. The various types of meat were tender and delicious, and the side dishes like kimchi, young corn with leaves, and eringi mushrooms were also amazing. The prices are a bit high, but the satisfaction level is off the charts! The drinks were actually more affordable than expected. Bottled wines were reasonably priced, so if you don't drink a lot, opting out of the all-you-can-drink option might be better. Unfortunately, my next reservation is only available on a weekday at an early hour, which is a bit disappointing, but I definitely want to come back again!

On May 19, 2023 (Friday), we visited the highly popular restaurant "Nikuyama" in Kichijoji, where reservations are booked 4-5 months in advance. The restaurant offers a set course for 5000 yen with all-you-can-drink option for 3000 yen, excluding tax. The restaurant has been in operation since November 2012 and has recently started accepting reservations through Facebook announcements and comments for available seats. In addition, they have introduced a new concept of selling meal-inclusive reservation tickets through a vending machine in front of the restaurant to attract local customers. Despite the difficulty in making reservations, we were able to secure a table thanks to a regular customer's reservation. The restaurant has a seating capacity of 20 and was almost full during our visit. We enjoyed a variety of dishes including homemade pate, pork loin, grilled asparagus, red beef parts, sausage, tonkatsu, thick enoki mushrooms, and more. Each dish was expertly prepared and delicious, allowing us to savor the unique flavors of the restaurant.

They cook and serve each dish individually. I forgot to take a few photos, but for this type and amount, 5000 yen seems like a pretty good deal. I was surprised to see many people making reservations for a few months ahead at the time of payment.

The meat mountain, now commonly seen in convenience stores and food trucks, but it's been a while since I visited Kichijoji. On this day, there was a request for a private room to relax in. The dishes that come out are mostly the same, but that's what makes the meat mountain good. It's different from when Mr. Koyama is there, but it's because he created this system that allows for chain expansion.

I had lunch at the popular and hard-to-book Meatyama restaurant. We opted for the omakase course for 5000 yen with an additional 3000 yen for all-you-can-drink. We were greeted with yuzu pepper, yangnyeomjang, mustard, kimchi, and tomatoes on the table. The first meat dish was a thick pate de campagne that looked amazing and tasted great with mustard. Next, we had tender pork loin with seasonal asparagus, which was delicious from head to tail. The sirloin was beautifully red and flavorful, especially when paired with mustard. The thick sausage made from short-horned beef was incredibly tasty. The black wagyu pork cutlet was luxurious with a crispy exterior and tender inside. The enoki mushrooms were steamed for over an hour, enhancing their flavor. The lamp meat was seasoned with egg yolk soy sauce and was delightful. For the finale, we chose between curry and rice with raw egg, and we went with the curry, which had a crab broth base. It was delicious until the very end! We also enjoyed a variety of drinks from the all-you-can-drink menu, including highballs and the restaurant's own label wine.

Today, I had the pleasure of climbing the "Meat Mountain" at Nikuyama in Kichijoji after a long time. I made a reservation for the lunch session, and I am grateful for the invitation. I opted for the all-you-can-drink option for 3000 yen, which was a great deal considering I planned to have 5-6 drinks. The weather was fantastic, making it a perfect day for day drinking. We started with a toast using the "A Hundred Years of Solitude" highball. Here are some highlights from the course menu: - The pate canape, with a rich meaty flavor and excellent condensation. - The tender pork loin with a sweet and soft texture. - The thick and long asparagus, cooked to perfection. - The tender red beef shank, bursting with umami flavors. - The luxurious sausage made from short-horned beef. - The flavorful black wagyu thigh meat. - The crispy tonkatsu dipped in sauce. - The juicy and delicious steamed enoki mushrooms. - The simple yet delicious lamp meat seasoned with egg yolk soy sauce. - The refreshing cucumber with bean miso. - The flavorful tomahawk steak with wasabi. - The delicious crab curry rice for dessert. The drink menu for the all-you-can-drink option was impressive, featuring high-end whiskies like Laphroaig, Bowmore, and "A Hundred Years of Solitude." I look forward to visiting again in the future. Thank you for the wonderful meal.

I visited the restaurant on Friday at 5:00 PM for a reservation made by a friend. The restaurant was packed, and they only offered a 6,000 yen course menu with the option of ordering drinks a la carte or choosing a 3,000 yen all-you-can-drink option. A beer cost 600 yen, and all wines were priced at 3,500 yen per bottle. It seemed like a better deal to order a bottle of wine a la carte. The meat dishes were mainly focused on red meat, not too fatty, and very satisfying. It was interesting to try various types of meat. For the final dish, we could choose between egg rice and curry rice. We made a reservation on the spot for August, and it was already quite full.

We reserved an OMAKASE course for four people at 8:00 pm. We were seated in a private room on the third floor, where we had access to a variety of drinks that were all-you-can-drink. The drinks were self-service, so we could help ourselves from the fridge. The food was served as a course meal at a good pace. The dishes were large but easy to share among us. The beef was delicious, and the pork was juicy and tasty, especially when paired with kimchi. The short rib sausage had a rich meaty flavor. The chicken karaage was juicy inside with a crispy coating seasoned with pepper and maybe a hint of sansho pepper. The asparagus and eringi mushrooms were also very tasty. For the finale, we had a choice between egg over rice and crab curry. Despite eating plenty of meat, none of it felt greasy, so we could enjoy it until the end. We will definitely visit again. Thank you for the wonderful meal.

To the hard-to-book Meatyama-san! This place offers a style where they serve one dish at a time rather than the typical DIY yakiniku style. The meat served here is all delicious! They also have rare items on their all-you-can-drink menu like the "One Hundred Years of Solitude Highball," and the wines pair perfectly with the meat. When you visit, you can easily make a reservation for your next visit, so of course, I made a reservation for next time! The unique atmosphere, delicious meat, and popularity all make sense! Thank you for the wonderful meal!