This restaurant review is for "Wagyu Cuisine Isshikisanchou" located in Fukushima, Osaka. It is a hidden gem of a yakiniku restaurant where you can enjoy "Jun Tamba Usunaga Beef". The location is a bit hidden, just off Amidaike-Suji. It is about a 10-minute walk from Fukushima Station or Nakanoshima Station. The restaurant is located on the 3rd floor of a regular building, with no sign outside, giving it a secretive vibe. The atmosphere inside is cozy and modern with a mix of traditional Japanese elements. There are counter seats, table seats, and private rooms available. Most of the customers were couples, making it a perfect spot for a date night. I ordered the "Isshikisanchou Course" and paired it with a draft beer. Now, let's get into the food review: - Isshikisanchou Course: ¥13,000 - Grilled Sirloin Appetizer - Seasonal Appetizer - Wagyu Tataki Salad - Special Salted Tongue - Assorted Salt-grilled Meat - Assorted Sauce-grilled Meat - Today's Aged Meat Charcoal-grilled Offal Assortment - Choice of Clay Pot Rice - Beef Broth Soup - Special Cold Noodles with Dashi - Grilled Sirloin Yukhoe: This dish features a stunning pink color and a rich flavor. The combination of the tender meat with the creamy egg yolk is simply divine. - Wagyu Tataki Salad: A salad with wagyu tataki that is full of umami and a crunchy texture. - Special Salted Tongue: A unique dish with a chewy texture and a flavorful salt seasoning. - Assorted Salt-grilled Meat: The cuts of meat are delicious, especially the sirloin which surprised me with its juiciness and flavor. - Assorted Sauce-grilled Meat: The meats are tender and juicy, with the sirloin standing out for its melt-in-your-mouth fat. - Today's Aged Meat Charcoal-grilled: Aged meat grilled over charcoal, served with a variety of seasonings that enhance the natural flavor of the meat. - Offal Assortment (Miso): A flavorful assortment of offal, with the tongue in miso sauce being a standout. - Choice of Clay Pot Rice: Today's rice dish with clams and offal, cooked in a clay pot, was visually appealing and delicious. Overall, the dining experience at "Wagyu Cuisine Isshikisanchou" was exceptional, with each dish showcasing the high quality of the ingredients and the skill of the chefs. The atmosphere of the restaurant added to the overall enjoyment of the meal.

A trendy and stylish hidden gem for adults in Fukushima, Osaka. The exterior doesn't give away much, no signs, just a regular building. But once you climb up, the atmosphere changes. The door is intriguing! This time, we tried the owner's course. Let's dive in! - Sirloin Yukhoe: Beautiful and appetizing colors, vibrant and glossy. The yukhoe is captivating from the very first bite. Mix it with the egg yolk and enjoy! The garlic chips and green onions add a mature flavor that's irresistible. - Thick-cut tongue: Slowly raised for that unique texture and the best fat. - Clacita: Tender meat. - Hachimitsu: Corn puree with low-temperature roasted jelly, topped with shredded yamaimo. Everything is vibrant! Not only delicious but also soothing, it brings a joyful feeling. - Sotohira: Served seared with grated radish and green onions. Refreshing and easy to eat. - Two sauces: Brisket/Harami. These two types of lean meat were full of flavor. - Aged lump meat (Kamenoko): Cooked to perfection, served at the best state for ultimate enjoyment. Three rounds of happiness! - Clam and small intestine clay pot rice: The clay pot here is pure happiness! Incredibly delicious, with the aroma of clams wafting through and the unique texture of small intestine adding to the experience. Super tasty! The leftovers can be made into onigiri for takeout, so you can continue enjoying the great mood at home! - Soup - Cold noodles: The cold noodles here are rich in flavor, with chewy noodles and a refreshing taste. - Sweet treat: Thank you for the feast! The service was always top-notch, and the two hours flew by in a delightful dining experience. Perfect for a date or a luxurious time with friends. They also recommend Makgeolli here, which is surprisingly easy to drink even for those who don't like it. It's satisfying and flavorful, leaving a pleasant aftertaste without interfering with the food. If you're curious, give it a try! Oneishi Sanchou - Nearest station: 5-minute walk from Shin-Fukushima - Tabelog rating: 3.39 - Budget: 10,000-18,000 yen for various courses - Business hours: 17:00-23:00 - Address: N3 Fukushima 3-5-19, Fukushima-ku, Osaka - Phone: 050-5589-6698 #FukushimaGourmet #ShinFukushimaGourmet #WagyuCuisine #OneishiSanchou #OsakaDinner #OsakaGourmet #Makgeolli #DeliciousMakgeolli #Gourmet #Meatstagram #Meat #Wagyu #Delicious #MeatLover #BClassGourmet #Osaka #KansaiGourmet #DeliciousFoodLover #Foodie #FoodiesConnect #FoodieGirls #charastagrm

◼️Menu Eaten - Isshikisanchou Course---------------------------------------I visited the hidden gem yakiniku restaurant Isshikisanchou, located in a room in an apartment building just a 3-7 minute walk from JR Shin-Fukushima Station or Osaka Loop Line Fukushima Station. It seems to be a popular spot among local foodies, and I was intrigued to check it out. Upon arriving at the location, which is at the southern end of the Shin-Fukushima area in a residential neighborhood, I was surprised to find it inside a regular apartment building. I hesitantly climbed the stairs and found the entrance to the restaurant. Once inside, I was greeted by a large, spacious counter and kitchen. The contrast between the location and the restaurant was quite striking. I quickly took a seat and was impressed by the cozy atmosphere with dim lighting. I decided to try the popular Isshikisanchou course, which included: - Seared Sirloin Yukhoe - Assorted Appetizers - Seasonal Dish - Wagyu Tataki Salad - Premium Salted Tongue - Assorted Salt-grilled Meat - Assorted Sauce-grilled Meat - Today's Aged Meat Charcoal-grilled - Assorted Hormone - Clam, Small Intestine, and Tomato Clay Pot Rice - Beef Broth Soup - Mackerel Broth Cold Noodles - Creme d'Anjou (Dessert) - Fuku Juntoya Homemade Son Makgeolli I started with a Son Makgeolli drink, which was a homemade makgeolli with a fresh taste similar to sparkling wine. The course began with the signature Seared Sirloin Yukhoe, which was beautifully marbled and delicious when mixed with the egg yolk. The Premium Salted Tongue and assorted grilled meats that followed were incredibly flavorful. The Harumaki in the sauce grilling section was particularly outstanding. The Aged Meat Charcoal-grilled was perfectly cooked with a rosy center, and the combination with the sansho miso was a winning match. After enjoying the meat, two amazing finishing dishes were served: the Clam, Small Intestine, and Tomato Clay Pot Rice, which was incredibly delicious, and the refreshing Mackerel Broth Cold Noodles. The hospitality and service were also excellent, adding to the overall enjoyable dining experience. It's a perfect spot for a date or special occasion. I highly recommend checking it out! Thank you for the wonderful meal.

The hidden gem vibe is amazing. Located on the third floor of a slightly empty mixed-use building, this place has a unique atmosphere. The feeling reminds me of Nakamura Gen in Ebisu, and Tawashita in Akabanebashi. The meat here is incredibly delicious! The aged meat paired with the fond de veau sauce and sansho miso are also amazing! The clay pot rice and cold noodles are outstanding too! The dessert and Bergamot tea are also top-notch! However, I couldn't help but feel that the appetizers and yakiniku could be enjoyed elsewhere. It would have been even more appealing if they added a unique dish like bacon-wrapped beef as part of the course menu, or some other original creation. Despite my critiques, I will definitely visit again!

I've always wanted to try this restaurant that kills three birds with one stone. It was recommended by the manager of a yakiniku restaurant on Higashi-Hon Street. The interior and dishes are Instagram-worthy. I even got to try freshly made beef bacon, so I took a picture to share. I visited for the clay pot rice, and it was delicious. When I couldn't finish it all, the staff kindly offered to make onigiri for me. They wrapped the onigiri nicely and handed it to me, even providing a bag if needed. The wrapping paper was cute, so I took a picture of it. The restaurant is on the third floor of a building, so it may be a bit confusing to find, but there is a cheap parking lot next door, so you can park there if you're not drinking.

I visited the restaurant "Isshokusanchou," a hidden gem in Osaka's Fukushima Ward, located a 3-minute walk south from exit 3 of JR Tozai Line's Shin-Fukushima Station, about a 7-minute walk from JR Loop Line's Fukushima Station, and approximately a 5-minute walk from Hankyu Main Line's Fukushima Station. The restaurant is situated on the 3rd floor of a building, and upon entering, you are greeted by a stylish and atmospheric dining space that feels like a sophisticated traditional Japanese inn. I opted for the popular "Isshokusanchou Course" priced at 13,000 yen, which included various delicious dishes. Here are some highlights: - Seared sirloin: A thick, flavorful sirloin mixed with raw egg, fried garlic, and green onions. The tenderness and sweetness of the meat are exceptional. - Wagyu beef loin tataki salad: A refreshing salad with Wagyu beef loin tataki and a Japanese-style dressing with a hint of wasabi. - Assorted grilled meats: Various cuts of high-quality beef grilled to perfection, each offering a unique taste experience. - Special salted tongue: A thick and chewy tongue with a satisfying texture. - Grilled inner thigh: A lean and tender cut of meat best enjoyed with homemade noodles, wasabi, kombu salt, and Madeira sauce. The meal concluded with a flavorful clam and intestine tomato hot pot rice, a refreshing beef broth soup, a signature cold noodle dish, and a unique dessert of egg white and chestnut ice cream. The dining experience was complemented by a fitting selection of teas and drinks. Overall, the meal at Isshokusanchou was a delightful and memorable culinary journey, showcasing the skillful preparation and creativity of the chef. I highly recommend this restaurant for those looking to enjoy high-quality Wagyu beef dishes in a sophisticated and cozy setting.

In Tokyo, there is a trendy group of restaurants called "Isshitsu Sanchou Group", and one of its branches is located in Osaka, Fukushima. The restaurant is in a seemingly ordinary building, and you may think, "Is there really a restaurant here?" But as you climb the stairs to the 3rd floor, you will be surprised to find a stylish and sophisticated space that feels like a different world. Upon entering, you will be guided to the counter seats. We tried the popular "Isshitsu Sanchou Course" that day. First, we had the signature dish, "Seared Sirloin Yukhoe", which is a rich and flavorful dish that melts in your mouth when mixed with the rich egg yolk. We also enjoyed the "Kimchi Assortment" and the "Wagyu Tataki Salad" with a refreshing wasabi-based dressing. The seasonal dish was an "Eggplant Mousse", a meticulously prepared dish that surprisingly tasted like eggplant despite not looking like one. The "Special Salted Tongue" and the assorted grilled meats were flavorful and tender, complemented by the delicious sauces. We also had the "Aged Meat Charcoal Grill" which was cooked to perfection, and the "Offal Assortment" which included tender liver and sweet intestines. The choice of rice in a clay pot was beautifully presented and tasted delicious, especially when paired with the flavorful beef broth soup. The meal ended with the restaurant's specialty, the "Dashi Cold Noodles" made with mackerel broth, which was refreshing and flavorful. We also enjoyed the homemade egg white ice cream with chestnuts, followed by a variety of flavored teas. A notable drink was the "Boxun Dogga (Fukujun Doke) Song Makgeolli", a fresh and easy-to-drink rice wine with live lactic acid bacteria. Overall, the dining experience was very satisfying, with attentive staff, good conversation, and efficient service. The spacious seating and relaxed atmosphere make it a great choice for a special occasion or a date night.

The location is very hard to find. It's on the third floor of a remote mixed-use building. There is no sign, of course. I like hidden gem restaurants, but this one might be too hidden. I thought if the food isn't really delicious, I won't come back. But after trying it... Wow, it's amazing! The meat was great, but the cold noodles were especially outstanding! They won the Best Cold Noodles Award 2023. They also have private rooms and friendly staff. Definitely going back for more!

"Wagyu Cuisine - Killing Three Birds with One Stone" "Weekday Special Course 13,000 yen (tax included)" On this day, I headed to Fukushima to enjoy some yakiniku. Upon arrival, I couldn't find the restaurant at all! I wandered the streets a couple of times, but still couldn't locate it... Did Google lead me astray? I double-checked the address and found out it was in the "N3 Fukushima Building" right in front of me! I couldn't believe it. I climbed the stairs with a mix of doubt and hope, and finally found it! The atmosphere completely changed as I opened the door, revealing a spacious open kitchen that was fantastic! I ordered the "Weekday Special Course," which included: - Sirloin Yukhoe - Assorted Appetizers - Seasonal Dish - Wagyu Tataki Salad - Premium Salted Tongue - Assorted Salt-Grilled Meats - Assorted Sauce-Grilled Meats - Charcoal-Grilled Aged Meat of the Day - Assorted Hormones - Clam and Small Intestine Clay Pot Rice - Beef Broth Soup - Famous Broth Cold Noodles - Dessert I started with the sirloin yukhoe and a beer... It was incredibly delicious, melting in my mouth! My daughter, who loves tongue, praised the Premium Salted Tongue. As we enjoyed our meal, the aged meat being carefully grilled in the open kitchen caught our attention! The firm and flavorful aged meat spread its deliciousness in my mouth with each bite. Unable to resist, I ordered the "Son Makgeolli." The natural carbonation provided a refreshing sensation on my tongue, followed by a subtle sweetness. This makgeolli is incredibly delicious! The Clam and Small Intestine Clay Pot Rice was a perfect match of the clam and small intestine flavors, enhanced by the soft acidity of the tomato. Moreover, the leftover rice can be made into onigiri for takeout, and it's also incredibly delicious! Even after returning home, I could still savor the lingering taste. By the way, by 7 p.m., the restaurant was fully booked! One Stone Three Birds, a hidden gem of a restaurant, is perfect for a date night!"

I can't believe this place is here! It's truly a hidden gem! We visited this restaurant for our 5-year anniversary and tried the exquisite course menu. Every dish was delicious, and the service from the staff was wonderful. To be honest, I haven't been to many high-end restaurants before, so I wasn't sure how I liked my meat cooked, but the staff kindly cooked it for us to perfection. Starting with the sirloin tartare, every dish had a refined taste and didn't leave us feeling too full. The cold noodles we had at this yakiniku restaurant left a lasting impression - the texture, chewiness, and broth were all delicious, and I still remember it to this day. They even made onigiri with the leftover rice from the pot rice, so we didn't have to force ourselves to finish everything and enjoyed a luxurious breakfast the next morning. We were completely satisfied and would love to visit again.

I went to a well-known hidden gem in Fukushima that only locals know about. It was a bit tricky to find as it was located in a multi-tenant building without a clear sign. Once inside and after climbing to the 3rd floor, I finally recognized the familiar storefront and felt relieved. The place was packed, a testament to its popularity, so make sure to make a reservation in advance. I tried the premium course priced at 15,800 yen, which included various dishes like sirloin yukhoe, assorted appetizers, salted cuts of meat, wagyu beef cutlet, two types of marinated cuts, aged beef, wagyu hamburger, palate cleanser, choice of hot pot, beef soup, cold noodles, and a sweet dessert. The Son Makgeolli (Korean rice wine) served was rich in flavor with a hint of sweetness and natural carbonation. The portion size and quality were satisfying, and the staff's detailed and informative explanations only added to the dining experience. It was a delicious and enjoyable meal.

I went to a luxurious, adult hideaway-like restaurant where you can enjoy the hard-to-find "Pure Tanba Usunaga Beef" ✧•──── What I ate ↓↓↓ ────•✧ One Stone Three Birds Course ¥13,000 Course contents: - Seared Sirloin - Assorted Appetizers - Wagyu Tataki Salad - Special Salted Tongue - Salt-grilled Meat Assortment - Sauce-grilled Meat Assortment - Today's Aged Meat Charcoal-grilled - Hormone Assortment - Palate Cleanser - Choice of Clay Pot Rice - Beef Broth Soup - Specialty! Dashi Cold Noodles - Dessert Seared Sirloin The signature dish of One Stone Three Birds ✩.*˚ Exquisite visual of carefully selected black wagyu beef!! The meat comes already seasoned, and you can enjoy it with egg yolk, green onions, and garlic chips. Delicious... the meat is tender, flavorful, rich, and melts in your mouth. A meat that brings a smile to your face!! Assorted Appetizers Wagyu Tataki Salad A luxurious salad with two types of kimchi and two types of namul that overflow with umami the more you chew. Special Salted Tongue Also visually stunning, topped with ground sesame, and served with lemon and wasabi for you to grill yourself. Juicy, surprisingly sweet, high-quality marbled tongue... top-notch! Salt-grilled Meat Assortment: Hane Shita and Ude Momo Both have a firm texture with sweet oil and beautiful marbling. Hane Shita is tender with a good bite, while Ude Momo is soft and easy to eat. Sauce-grilled Meat Assortment: Mae Bara, Sirloin, Upper Harami All juicy, surprisingly sweet, high-quality fat... the sauce is not heavy, and you won't feel bloated at all! Especially the Sirloin is top-notch! Today's Aged Meat Charcoal-grilled: Soto Hira Grilled with homemade "Beef Megumi" sauce and served with sansho miso, wasabi, and salt. Delicious!! The good smell of charcoal, elasticity, and simple enjoyment of the meat's umami flavor. Whether with Beef Megumi, sansho miso, wasabi, or salt, it's incredibly delicious. Hormone Assortment: Tsurami and Small Intestine Grill and enjoy the firm small intestine and the chewy, rich umami of the tsurami that already has a miso-based flavor. Palate Cleanser: Orange Ice Candy Wait, what? Is this real? Orange-flavored ice candy... a first experience... it was a refreshing palate cleanser! Choice of Clay Pot Rice: Asari and Small Intestine Beef Broth Soup When you open the lid, you'll find a beautiful dish with plenty of clams, small intestines, tomatoes, and colorful garnishes. The firm small intestine and flavorful clams make for a delicious combination. A first-time taste sensation that was incredibly delicious! Specialty! Dashi Cold Noodles: Mackerel Dashi Cold Noodles Made with mackerel and beef broth, it's a refreshing and refreshing way to end the meal. The chewy noodles, the elegant aroma of Kujo green onions, lime zest, and purple flowers, and the rich umami in the broth made it so delicious that I drank it all up. Dessert: White Peach and Egg White I usually don't eat sweet things, but I genuinely felt that this was delicious! A strange sensation. Fukujuntoya Son Makgeolli Handmade! The alcohol content is 6.5, and it's called Champagne Makgeolli. You have to open and close it repeatedly until you can pour it, taking about 5 minutes... the taste is... just like champagne! Sharp and refreshing, incredibly easy to drink. I've never experienced such a delicious makgeolli before... a highly recommended drink! ✧•─── Restaurant Features ↓↓↓ ────•✧ ★ Excellent hospitality from the staff who are former bridal professionals, with exceptional attention to detail, etiquette, and language.

Fukushima's hidden gem of a yakiniku restaurant with a sophisticated atmosphere. The "One Stone, Three Birds" course for 13,000 yen includes: - Yamagata beef sirloin tartare (Dragon's egg) which I had seen on social media multiple times. It looks beautiful and tastes amazing when mixed with the yolk of the dragon's egg. - Kimchi and Namul assortment - Salad - Salt-grilled meat - Three types of marinated grilled meat (tongue, brisket, kalbi) - Aged meat grilled over charcoal - Assorted two types of horumon (miso sauce) - Orange sorbet (palate cleanser) - Clam and intestine hot pot rice, which is not only delicious but also can be made into onigiri for takeout. - Beef broth soup - Cold noodles (mackerel broth) which are extremely delicious, don't forget to ask for seconds! - Egg white and white peach ice cream - Flavored tea Recommended drink: - Fuku Junto-ka Song Makgeolli for 950 yen (bottle for 5500 yen). This Makgeolli, recommended by a friend, is handcrafted and also known as Champagne Makgeolli. The opening ceremony is a fun experience where you hear a pop and the Makgeolli slowly completes itself. It has a refined taste and is delicious, especially when served with ice. The staff, including someone who used to work in the bridal industry, provides excellent service and the restroom amenities are also top-notch. It was a wonderful dining experience. Thank you for the feast!

A hidden gem where you can enjoy high-quality beef and horse meat in a relaxed atmosphere. Located in a regular building with no sign, this is a secret gem of a yakiniku restaurant known only to those in the know. The course we had was the "One Stone Three Birds Course" for 13,000 yen. Here are some highlights: - The seared sirloin yukhoe was beautifully presented, with a rich egg yolk enhancing the sweetness of the meat. The balance of flavors with the sauce was perfect. - The salt-grilled meat assortment included tender cuts like Uchihira and Misuji, cooked to perfection. - The marinated meat assortment featured cuts like Upper Harami, Brisket, and Sirloin, each with its own unique flavor and texture. - The aged meat grilled over charcoal was a real treat, packed with flavor. - The clam and small intestine rice in a pot was a surprising delight, with a perfect balance of flavors. - The signature cold noodles with broth were a refreshing end to the meal. The staff were attentive and the atmosphere was cozy and inviting. Overall, a fantastic dining experience that I highly recommend for a special occasion with loved ones.

First visit, the location of the shop is hard to find but upon reaching the building, climbing the stairs, and nervously opening the door to the shop, I was surprised by the interior. This raised my expectations. I enjoyed various cuts of meat in a meat course, and the open kitchen added a touch of luxury. Every meat dish was delicious. This is a shop I definitely want to visit again.

"Wagyu Cuisine Isshisancho" is a yakiniku style restaurant of the Isshisancho Group, which has multiple branches in Tokyo and Shinbashi. The restaurant in Osaka, located in Shinfukushima, opened in September 2022 and has become a popular spot that was so busy at one point that reservations were hard to come by. I visited the restaurant alone at 6 pm on a Saturday. The interior is stylish and luxurious, with a black color scheme, perfect for adult dates or business dinners. The menu offers various courses, including the popular Isshisancho course, the Gokukosu course, and the Owner's course. I ordered the "Owner's course (tax included 17,800 yen)" which included: - Sirloin Yukke - Assorted 5 appetizers - Thick-cut tongue - Assorted 2 salt meats - Assorted 2 sauce meats - Aged chunk meat (Kamenoko) - Clam and small intestine clay pot rice - Beef soup - Mackerel broth cold noodles - Homemade ice cream The meal started with the Sirloin Yukke, a dish of beautifully marbled sirloin seasoned with a sweet sauce, complemented perfectly by the richness of the egg yolk. The Clam and small intestine clay pot rice at the end was a revelation with its generous portion of clams and the delicious combination of flavors. The Mackerel broth cold noodles were a refreshing choice for the hot season. I recommend trying the fruity and easy-to-drink Makgeolli from the drink menu. The attentive hospitality of the staff added to the overall satisfaction of the dinner. If you are looking for a special place to visit on a special occasion, this restaurant is definitely worth considering.

Thank you for always reading ✨ If you like it, please try bookmarking the store with the "save store" button. A restaurant in Shin-Fukushima, Osaka. I went with my friends for a revisit since its opening in September last year ✨ This place was a hot topic on social media, with over 100 reservations per day at the beginning, causing the reservation system to crash. It was such an amazing place. At the beginning, there was a wait of 2 months, but now it's easier to make reservations, so I recommend it. The location is on the outskirts of Fukushima, Osaka, and you might think there's no restaurant in such a place, but when you climb the stairs to the 3rd floor of a mixed-use building, you'll find a jet-black door ✨ When you enter, it's pitch black with lots of celebrity signatures on the walls. And when you open the door... you'll see a very luxurious interior with the image of a high-class meat restaurant's open kitchen ✨ It's a trendy hidden gem for relaxing and enjoying yakiniku. The staff are all friendly and fun to talk to, answering any questions you may have. The authentic Korean Sonmakkoji (sparkling rice wine) takes 3 to 5 minutes to open, and this time it took about 5 minutes! It's so delicious that I recommend it in a bottle or a glass ✨ We ordered the following course for 13,000 yen: - Iwami Ginzan Wagyu Seared Sirloin Yukke - Tataki Salad - Special Salted Tongue - Fukushima Beef Clasita (top) - Tanba Beef Misuji (bottom) - Tanba Beef Red Meat Tongue (top) - Iwami Ginzan Wagyu Sirloin (left) - Tanba Beef Upper Harami (right) - Tanba Beef Aged Meat Kameno-ko with Sansho, Wasabi, Kombu Salt, and Beef Blessing Sauce - Mino - Tanba Beef Heart - Clam and Small Intestine Clay Pot Rice - Beef Broth Soup - Saba Dashi Cold Noodles - Celebration Black Tea - Egg White Ice Cream with Nuts and Dried Fruits - 4 glasses of draft beer - Sonmakkoji (sparkling rice wine) bottle Thank you for reading to the end ✨ If you leave a comment, I will reply. I hope this information is helpful for your gourmet experiences. My Instagram is also updated. Hide Gourmand【@hide06_21】

I visited "Wagyu Cuisine Isshikisanchou" located in Nakanoshima! The restaurant is located in a super hidden place, to the point where you might doubt if there is really a restaurant in this building without prior information. Once you enter the restaurant, you will be surprised by the incredibly stylish interior. The lighting is well thought out and the staff are all smiling, making you feel very happy with their top-notch hospitality. The food is outstanding. You will be amazed at how delicious the meat is. The 100% Wagyu hamburger without any fillers was the most interesting dish. I tried the clam and shima chicken mixed rice for the first time in my life. I was surprised at how well the flavors came together when sprinkled with sansho pepper. The cold noodles at the end were exceptional. I would definitely order them online if they were available (lol). I would love to learn how to make the broth. It was really delicious. This is a place where you have to try the food to truly understand. I was completely satisfied with this restaurant. Please go and try it out!

The restaurant is located on the 3rd floor of a building. It seems like there is a company downstairs. It's not a hidden gem kind of place, but a truly hidden gem (laughs). "Wagyuu Ryouri Isshikisanchou" As I opened the door nervously, I was welcomed into a lovely hidden gem that was very soothing. I was guided to a high-class wooden counter seat. Sparkling Wine (Gran Ribenza Cava Brut) has a refreshing aroma and fine bubbles, bringing a coolness that makes you forget the heat outside. It is a dry sparkling wine with fine bubbles that spread in your mouth. I think it goes well with any dish. Seared Sirloin Yukke The sirloin yukke with beautiful marbling is made from Ginzan Wagyu from Shimane Farm, which I encountered for the first time. The yukke is mixed with a special sauce and topped with orange-colored Oita dragon eggs. It also has a hint of sesame oil aroma. Ginzan Wagyu melts in your mouth, captivating your heart right from the start. Appetizer Kimchi and Namul Assortment Both are served in small portions, so you don't have to order them separately, which is nice. The kimchi is not too spicy, so it doesn't interfere with other dishes. It quietly refreshes your mouth. Salad The thinly sliced vegetables have a very crunchy texture, and when mixed with the miso-based homemade dressing and fried onions, a wonderful harmony spreads in your mouth. This salad is so delicious that you'll want seconds. Salt Assortment Two Kinds - Special Salted Tongue Thick slices of tongue coated with ground sesame and black pepper. It is topped with lemon. It has a crispy texture and you can taste the umami of the meat. - Classic, Soft and full of umami! Enjoy it with wasabi. Wagyuu Tenderloin Cutlet It is incredibly delicious! It has a crispy texture, the meat is very tender, and it is packed with the umami of the meat. There seems to be a knack to frying it. Sonmakori I was shown the opening of the bottle, and even without shaking the container, bubbles naturally rise from the bottom and mix with the makgeolli. The bottle is stylish, and both the bubble formation and the taste are truly like the champagne of the makgeolli world! It is stylish, fruity, and easy to drink. A must-have for fans! Sauce Assortment Two Kinds - Upper Harami, Brisket The sauce coats the meat and is full of the umami of the meat. It has a thickness but is tender and juicy. DAIYAME A shochu from Kagoshima with a lychee-like aroma. This restaurant offers various rare alcoholic beverages that can be enjoyed with the dishes. Aged Beef Rump Charcoal-Grilled with Sansho Miso, wasabi, salt. The meat is grilled over charcoal, concentrating the umami and even a hint of sweetness. Wagyuu Hamburg Steak The meaty and juicy hamburg steak is packed with umami. Beef Soup It has plenty of green onions and a good broth. Clams and Small Intestine Clay Pot Rice It contains small intestine, cherry tomatoes, and clams. The umami of the small intestine and clams is abundant! The amount of clams is almost the same as the rice. Since I was full, the remaining rice in the clay pot was made into rice balls for me. It is a double delicious clay pot rice that you can enjoy at home. Cold Noodles Made with mackerel and beef broth, the cold noodles have a firm texture that is coated with the broth. It is a delicious cold noodle with a refreshing taste. I would love to have it for lunch on a hot summer day. Dessert Dry fruits and nuts in egg white ice cream. It refreshes and tightens your mouth. Flavor Tea The soothing aroma spreads in your mouth. I felt happy enjoying delicious meat and drinks in this hidden gem. The staff are also friendly, and if they have time, they will cook the meat for you. The friendly staff make you feel happy. It turns out they used to work in the wedding industry. In this hidden gem,

Fukushima Station is about a 10-minute walk away. After passing through a street lined with restaurants, I arrived at...?! I had to rely on the navigation to find it, but I walked past it, so it's important to check the name and appearance of the building! There were no signs, so I felt anxious, but when I climbed the stairs to the third floor, there was a stylish entrance. I felt relieved when I saw the name of the restaurant. When I opened the door, I saw many signs with the name of the restaurant on the right! I heard that Saito Takumi recently visited the restaurant alone!! There was even a sign with his signature!! Amazing!! When I opened the second door, there was an open and stylish counter seat. The dim atmosphere with spotlights shining on it created a very cool ambiance, which was overwhelming. There are also table seats and private rooms available. Today, I had reserved the "Three Birds with One Stone" course... for 13,000 yen. There is also an a la carte menu, but many customers who order the course come back for a second time to try the a la carte menu. First, a toast with drinks! - Rare Makgeolli "Fukujun Tsuya Son Makgeolli" This natural carbonated makgeolli is made during low-temperature fermentation, and the bottle is filled with natural carbonation, so you need to be careful when opening it. You slowly turn the cap to release the gas, and the suspense of when it will open adds excitement. This handmade fresh makgeolli can vary greatly depending on storage conditions, and it can take about 5 minutes to open, I heard. Today, it opened relatively smoothly. It was refreshing with a hint of acidity and a pleasant sweetness. - Perilla Daruma Sour I also ordered this unusual sour. It is a perilla liqueur made with red perilla from Hiroshima, and a pickled plum is placed in the glass. The refreshing taste goes well with the meat. ◆ Seared Sirloin Yukhoe The first dish to arrive was a glossy sirloin. The large thin slices were shining brightly. The sauce seemed to be on the meat, and I enjoyed it with the egg, condiments, and herbs. The sirloin, coated with a sweet sauce and creamy egg, was incredibly delicious. It was so delicious that I couldn't put it into words. This dish being served first raised my expectations for what would come next. ◆ Appetizer (Kimchi and Namul Assortment) ◆ Wagyu Tataki Salad A salad with a tangy wasabi-based dressing. The tender Wagyu tataki on top was soft and full of flavor as you chew. ◆ Premium Salted Tongue Although it is thinly sliced, it has a satisfying texture. It has a good amount of fat and sweetness, and a moist and tender texture that is delicious. ◆ Grilled Salted (Ichibo, Sotohira) Sotohira is the outer thigh meat, so be careful not to overcook it. The lean and light meat goes well with wasabi. It is said to be the toughest meat in the thigh, but it's surprisingly tender when cooked quickly. The rich flavor of the meat was pronounced. ◆ Grilled in Sauce (Sirloin, Lamp, Top Harami) The tender and juicy Harami has a unique hormone-free aroma and is delicious! The harami is marinated in a sauce similar to gochujang, which adds a nice sweetness to it. The sirloin, with plenty of marbling, spreads the sweetness of the fat throughout the mouth, making it a delightful experience. ◆ Grilled Aged Meat (Homemade Beef Blessing Sauce, Kombu Salt, Wasabi, Sansho Miso) A dish of charcoal-grilled aged meat. The meat's flavor is concentrated due to the aging process. It lacks the juiciness of the previous dishes due to the loss of moisture, but it has a moist and subtly flavorful taste. The homemade sauce called "Beef Blessing" is a buttery sauce. I personally found it most delicious with kombu salt. ◆ Hormone Assortment Today's hormones are Tetchan and Hatsu. They were seasoned with miso. ◆ Palate Cleanser Ume Ice Candy with Yogurt Sauce ◆ Clay Pot Rice and Beef Broth Soup The sparkling clay pot rice was a sight to behold when opened. The rice is shiny and cooked in a clay pot, and it is served with a beef broth soup.

First visit. I made a reservation for the most popular course, the "Isseki Sancho" course, which costs 13,000 yen per person. First up, the seared sirloin yukhoe. Just looking at it before eating, it already looks delicious. I mixed it with a beautiful orange egg yolk. It was as delicious as I had imagined. Then came the salad and kimchi assortment, and the meat started. First, the salt-grilled cuts: haneshita, kamenoko, and salted tongue. The salted tongue, my favorite cut for yakiniku, was undoubtedly the winner. It was well-marbled and incredibly tender. The haneshita had a good amount of marbling but wasn't heavy. The kamenoko, being lean, was light and easy to eat even for those who don't like heavy cuts. Next up was the sauce-grilled cuts: maemomo, sirloin, and upper skirt. The upper skirt was my favorite after the salted tongue. It was also not heavy but melted in the mouth. The maemomo and sirloin were both fatty and melted as soon as I bit into them. Then came the aged meat of the day. I had been watching a large piece of meat being grilled in front of me, and it turned out to be the shikinbo cut, a part I had never heard of before. It had a quite mild flavor. It was light and a good follow-up after the fatty cuts from the sauce-grilled section. And then the offal: small intestine and heart. After that, we had a palate cleanser with a clam and small intestine rice hot pot served with a plum ice dessert with yogurt sauce. The clam and small intestine rice hot pot was a first for me! It was about two servings, but if you're full, you can ask them to make a light onigiri with the leftovers to take home. I asked for an onigiri as my stomach was quite full. Personally, I didn't like the somewhat greasy feeling of the small intestine, and I thought maybe the tomato wasn't necessary. The clam rice hot pot was good. For the finale, we had chilled mackerel jaw dashi noodles. This was seriously the champion of chilled noodles. The broth and noodles were top-notch. I would go just to eat this level of deliciousness. The broth was sweeter than the usual, and the aroma was of shiso. However, when you drink it, you can also smell the lime. The noodles were thick and had a great chew, reminding me of the noodles from my favorite ramen shop. For dessert, there was a meringue ice cream. Another first for me, with a unique texture. It was very light but creamy, with lots of crushed nuts inside. I ordered a Son Makgeolli, which means "handmade." It took a bit of time to uncork as the sediment in the bottle was fermenting, creating a carbonated effect when poured. When poured, it bubbled like carbonated gas. It tasted lightly carbonated, unlike the overly sweet makgeolli I had tried before. This one was very refreshing and delicious. You could easily drink a lot of it, so it's definitely dangerous (laughs). It's gotten quite long, but the atmosphere of the restaurant is stylish, the food is delicious, and it's quite satisfying. The staff changed the plates for each course, like for the salt-grilled and sauce-grilled cuts, which showed great care. This kind of thoughtfulness is very much appreciated. I think this is a perfect place for dates or special occasions. I would love to visit again.

I tried the Fukushima Hideaway Course for 13,000 yen. The seared sirloin was delicious as shown in the photo. The meat was tender and fresh, very tasty. The rice cooked in the pot was flavorful and delicious, so I took it home as I was full. The famous cold noodle soup was light and easy to eat! Everything was extremely satisfying!! I want to go again.