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Visited Hana for a meetup in November 2012. This place is a members-only yakiniku restaurant with a private address. Today's special was meat with three bottles of sake for 8500 yen, usually starting from 5000 yen. No photos allowed this time, so I only have pictures of sake and sirloin. We started with Sangaria for a toast, a mix of red and white wine. The first appetizer was smoked tongue, followed by freshly slaughtered Kinmen beef hormone. We also had liver sashimi, maruchou, geara, grilled heart, heart sashimi, zabuton sashimi, thinly sliced Fukushima beef (1mm thick), aged tongue (two types), A5 rank sirloin (with ponzu, wasabi, salt, and sauce), four types of diaphragm (harami sushi, harami grilled, sagari, sagari sliced along the grain with soy sauce), beef soup, tongue curry (with cabbage), and crab miso. The sake was custom ordered from a small brewery, with hand-drawn labels. They had junmai, nigori, and ginjo sake, with two of them being original. The other was the brewery's second-best sake. The attention to detail in both meat and sake, along with the informative explanations, made the experience well worth the price. Rating at the time of posting: 3.35.

It is a hidden gem yakiniku restaurant with a non-disclosed address, reservation-only policy, and a no first-time visitors rule. The owner used to run a restaurant in Kanda called Rokkakai and recently opened a new restaurant in Uguisudani called Hatsuhana Ikka. At a friend's event, I finally had the chance to try it out. The meat was beautifully prepared right in front of us, starting with smoked tongue and rare cuts from the exclusive Kinkon beef. We enjoyed various cuts like marbled beef without any seasoning, seared mulcho with ponzu sauce, and the flavorful zabuton. The highlight was the Chateaubriand steak, cooked rare and incredibly tender and juicy. We also tried the thymus gland of veal, harami, sagari, harami-toro, and more. The meal ended with freshly made Sanuki beef kama-tama udon noodles.

I don't think I can talk much about this place, but I'll share my thoughts briefly. During my first visit, we enjoyed shabu-shabu at a small table on the second floor, allowing us to have a fun time at our own pace. We also tried some items from the first-floor menu such as liver sashimi and sushi, which were served promptly and prevented any feelings of emptiness. However, I felt compelled to experience the counter seating on the first floor, and after confirming a reservation for approximately two months later, I revisited the restaurant. The atmosphere on the first floor was completely different from the second floor. The gradual sense of unity being built up was quite pleasant. Above all, what stood out was the hospitality of the owner, who truly wanted to please the customers!

[July 2012] I revisited the restaurant with my colleagues from work. Today, we had a private course for 10 people at a cost of 5,000 yen per person. It was the first time I saw my colleagues having so much fun, so the organizers were also satisfied. The variety and cuts of meat were the same as last time, except for the banned raw liver. The sake served was from Yamagata and Gifu, which paired well with the grilled meat. Reservations are only available until October. [May 2012] The address and phone number of the restaurant were not detailed. Although the restaurant was listed on Tabelog, it was still pending approval. I received a grateful invitation to a meat full-course dinner party at this restaurant. I went with a fellow reviewer after a zeroth party at Kagaya Uguisudani. There were no signs outside, so it would be hard to find alone. Inside, the tables were set up in a way that the chairs acted as aisles (refer to the photo diagram). The meat full-course started with a toast in Osaka dialect by the master. From sashimi to grilled meat to noodles for the last course, a variety of fresh and rare cuts of meat kept coming out one after another. I thought I was too old to eat a lot of meat, but I thoroughly enjoyed without feeling guilty. At first, I tried to remember the names of the cuts, but as the sake flowed, I stopped caring. Some of the memorable cuts were "reba," "maruchou," and "hatsu." The "reba" was the sweetest and most intense I've ever tasted, and it almost brought tears to my eyes. The "maruchou" was tender with just the right amount of resilience. The "hatsu" sashimi surprisingly lacked resilience and melted in the mouth. Only sake was served, and we shared like at a university festival. The guests that day were 11 people, and three of them hardly drank, so I ended up drinking almost 4 cups on my own. Time flew by, and we finished with handmade noodles with meat in a kama-tama dish. It was a memorable and unique experience, enjoying meat to the fullest. It was a fun dinner party. The cost was 5,500 yen per person for the evening.

When I had a standing yakiniku meal at Rokkakai in Kanda, the owner of Rokkakai introduced me to this restaurant and I made a reservation on the spot (the same owner manages both places). This restaurant seems to operate on a referral basis, as their listing on Tabelog is still pending approval and the address and phone number are not publicly available. I won't mention the location, but it's near JR Uguisudani Station. I was a bit confused because I didn't understand the system when I visited... Upon entering, there are two steps that you must take off your shoes before climbing. There is a sunken L-shaped counter right in front of you, and inside the counter is an open kitchen where the staff explains the meat as they cut it in front of you. I arrived late for my scheduled time, and it turns out that being late is strictly prohibited! Everyone must be present before the meal starts. I was scolded a bit by the staff because of my tardiness... I didn't know the system and didn't realize everyone had to be present. I even got lost on the way there (thanks to the reviewer who helped me find my way!). Alcohol is not optional! Sangria is served first, followed by sake. When I expressed surprise, I was told, "We are a sake bar!" I was served oolong tea for those who don't drink alcohol. The most challenging part for some people may be sharing plates with strangers. On this day, there were 11 people, divided into groups of 4 from Tabelog, 2 from Tabelog with 2 regular customers, and 3 regular customers. I ended up dining with a regular customer and a young man, which was lucky for me. Sashimi and grilled meat are served on one plate per group. It's okay, but sharing rice in a bowl with someone you just met can be a bit awkward. Only a udon plate was provided, so be prepared! The udon plate was deep, making it a bit difficult to eat. Regardless of whether you drink alcohol or not, or eat a lot or a little, the bill is split evenly among everyone! So, drinking and eating more means you win! Now, let's talk about the food. Sangria is served as an aperitif, which is quite sweet. For those who prefer beer first, this might be a bit tough. 1. Beef tongue sashimi with salt and lemon. 2. Kinmon beef (only 40 out of 300 in Japan are handled here) liver sashimi with ponzu sauce. 3. Maruchou (beef small intestine) with sauce. 4. Mune shibire (beef thymus) with ponzu sauce. 5. Hatsu (left side of the heart) with ponzu sauce. 6. Hatsu sashimi. 7. Zabuton sashimi lightly seared and very juicy. 8. Sagari (diaphragm) with ponzu sauce. 9. Harami (diaphragm) with sauce, but even just salt and pepper seasoning is delicious. 10. Ichibo (rump) with sauce. 11. Sankaku and Nakamisu with sauce.

The beginning of the story is at Rokkakai in Kanda... In the cold month of February, I was invited by the owner, who remembered my name as "Popai," to a hidden gem of a restaurant that had opened in Uguisudani. He said, "Popai-san, why don't you all come? I will prepare the finest meat for you. We are fully booked until three months ahead, so how about coming in May?" in a thick Kansai dialect. I responded in a Kanto dialect, "Really? Well then, I'll come visit~♪" and patiently waited for May to arrive. At the restaurant called Hatsuhana Family in Uguisudani, it was a completely reservation-only place. The details of the restaurant such as address and phone number were kept secret, hidden somewhere in Uguisudani (￣ー￣)ニヤリ On this day, our group of six on Tabelog was joined by 6 other guests, totaling 11 people seated around the counter. As it is a beef restaurant, it was packed (but not uncomfortably so...). "Well then, let's all cheers~!" We toasted with homemade sangria under the guidance of the restaurant manager. The luxurious meat full course prepared exclusively for the 11 guests of the day began♪ While sipping on the chilled Hyakurakumon special junmai sake, we watched the manager's skillful knife work. - Ox tongue with seasoning, to be eaten as is. - Kinmen beef liver sashimi: I'm not a fan of offal, especially liver, but the fresh liver of Kinmen beef had no odor and a crispy texture. I managed to eat it all (which is quite an achievement♪) - Maruchou: Long and white Maruchou cut into bite-sized pieces. Fatty and tender, very soft♪ - Shibire: Calf thymus, with plenty of fat that melts in your mouth. - Hatsu sashimi: The left atrium of the beef, with a good texture. - Zabuton sashimi: Slices of shoulder loin with an elegant taste, sliced and slightly seared with a burner. It's heavenly when eaten with wasabi and rice♪ - Sagari: Named because it hangs down like a curtain. The meat juice that oozes out is amazing! - Harami: It's offal, but it doesn't feel like offal at all. - Ichibo: "8 seconds on the front, 4 seconds on the back" is the best way to cook it. The bouncy texture and juicy meat juice! - Sankaku: The premium cut, with an exquisite taste. - Nakamisji (tender): Rare cuts keep coming, and the tender is really delicious♪ It's also good as sashimi (8 seconds, 4 seconds). Next, we ordered a bottle of Miyoshakura junmai ginjo, which is fruity and easy to drink. - Horse harami tataki: No odor at all, horse meat is delicious♪ - Followed by an additional order of Miyoshakura honjozo, a delicious sake that goes well with beef. - Beef stew: A luxurious stew with rare cuts. - Handmade kettle egg udon: Just when we thought it was a meat full course... surprise! The manager started making udon with a skilled hand. Using Arocanah eggs with blue shells, the finished product was a kettle egg udon. Yeah, this is carbonara udon! Oink, I ate it! With high-quality meat, exquisite knife skills, and delightful conversations, all the courses ended in no time. With an additional bottle of sake, it came to 5,500 yen per person, which is a great value for such premium meat. The atmosphere of the restaurant and the food were both fantastic.

On a certain day in February, I visited a standing yakiniku restaurant called "Rokkakai" under the guard with the manager during the Kanda tour. He mentioned that there is another restaurant, so I visited it on a day in May. Surprisingly, it had been fully booked for 3 months in advance. The location is on the left side after exiting the JR Uguisudani South Exit ticket gate, but since the address and phone number are not public, I will refrain from providing detailed information. The restaurant is on the first floor of a house, where you have to take off your shoes before entering. Inside the room, there were counter seats surrounding the kitchen. On this day, our group of 6 people and another group of 5 people totaling 11 people were seated, and it was quite, or rather, very cramped. We toasted with sangria in such an environment, and the meat show began. The dishes we had were as follows: Appetizer: Salted beef tongue. Kinmen beef liver sashimi: Very rare beef liver and delicious. Round intestines: Crispy and delicious without any odor. Raw heart sashimi: Tastes good without any issues. Zabuton sashimi: A dish that conveys freshness. Sagari: Slightly grilled and incredibly delicious. Harami: My favorite cut. Ichibo: Very tender and tasty. Sankaku: Juicy meat. Nakamisuji: A bit fatty but delicious. Sakura Harami: Horse meat harami, incredibly tender. Beef stew: Surprisingly served stew, but it was delicious. Handmade udon: Udon made in front of us, mixed with meat and sauce, and served individually. Personally, I loved the udon. Risotto: Not in the photos, made with the udon sauce, but I don't remember it. We were served three 1.8 liter bottles of sake, but normally it's two bottles, and an extra bottle was added that day. All the cuts were fresh, and we were served a variety of rare cuts, each one carefully prepared and served. I received so many different types of meat that I'm worried if I can review them all. I'm also concerned if the names of the cuts in the photos match the actual names. If there are any mistakes, please forgive me. It's an experience that is hard to come by. The cost was 5,500 yen per person this time. It was said that with two bottles of sake, it would have been 5,000 yen, but while the sake paired well with the meat, there are preferences for sake, and having 2-3 more drink options would have made the experience even more enjoyable.

I was enjoying standing grilled meat at Rokkakai in Kanda when the owner recommended this place to me and made a reservation for about 3 months later. I will keep the location a secret. I will also skip the interior images. So, here are the details of the dishes: - Pre-meal drink: Sangria made with wine from Shimane. It was sweet, but I really wanted a beer. - Dish 1: Beef tongue sashimi. It was fresh and had a great texture. - Dish 2: Kinmen beef liver sashimi. The liver was crispy and delicious. - Dish 3: Maruchou (beef small intestine). The fatty texture was tender and tasty. - Drink 1: Unfiltered special junmai sake "Hyakurakumon" from Nara. It was fruity, rich, and easy to drink at room temperature. - Dish 4: Chest thymus (beef thymus). It had a fluffy texture. - Dish 5: Left atrium heart (heart). - Dish 6: Heart sashimi. It had a crispy texture. - Dish 7: Zabuton sashimi (rib side leading to the shoulder loin). It was the most delicious dish of the day with a sweet meat flavor. - Dish 8: Sagari (thick part on the rib side). - Dish 9: Harami (diaphragm). These two parts had a meaty and satisfying feeling. - Drink 2: Junmai ginjo "Miyashiro" from Gifu. It was rich and slightly dry. - Dish 10: Ichibo (rump). It could be eaten raw, but it was grilled for 8 seconds on one side and 4 seconds on the other. - Dish 11: Sankaku (shoulder blade, also known as premium kalbi). - Dish 12: Nakamisji (middle of the shoulder). Both parts had a beautiful marbling. - Dish 13: Sakura meat harami (horse diaphragm). It was a surprise to have horse meat at this point. - Dish 14: Beef stew. - Finale: Handmade udon noodles and risotto. The restaurant was a bit cramped, but I could enjoy delicious meat. However, I wish we could have chosen our own drinks for the toast. Thank you for the meal!

On January 11th (Wednesday), after finishing work, the drinking enthusiast headed to Uguisudani. A standing yakiniku restaurant in Kanda called "Rokkakai" has opened a new shop called "Urahana Ikka," so I decided to visit right away! The location is a 2-minute walk from Uguisudani South Exit. The address and contact information are not disclosed as it is a reservation-only shop introduced by word of mouth! Upon entering the shop, there is a counter with seating for about 8 people. It is a teppanyaki-style yakiniku where the chef cuts and cooks the meat in front of you! First, we toasted with homemade sangria! The perfect sweetness and yuzu flavor of the sangria were irresistible. The chef then brought out fresh liver and began cutting it in front of us. The liver was so fresh that the skin could be peeled off easily, a sign of its freshness! We enjoyed the liver as sashimi, which was tender and creamy. Next, we tried the maruchou, which was sliced into ribbons and grilled over charcoal. The key is not to overcook it, and the juicy texture when you bite into it is amazing. As we enjoyed the maruchou, the chef continued to bring out various cuts of meat such as shibire, kainomi, hatsu shiozuke, fillet, and sagari. The zubuton was then brought out, sliced, and seared with a burner, making it shiny and delicious. We enjoyed it with wasabi and sauce, especially delicious when eaten with hot rice. We also tried a meat stew, which was a luxurious mix of zubuton and other cuts. For the finale, we had Sanuki meat kama-tama udon, which was delicious and satisfying. We also enjoyed sake such as Juyondai, Boshimaya, Tamakaze, and Tsuki no Shizuku. Surrounded by delicious meat and sake, the drinking enthusiast had a blissful and happy time!

A well-known yakiniku restaurant in Uguisudani. The location is kept secret, but it's said to be easy to find. The owner has opened a new shop, so here are some thoughts on the previous establishment. In short, it's a place where you can enjoy delicious meat and Japanese sake at a reasonable price. The owner's storytelling may be a hit or miss for some people. The prices are generally reasonable, although some course options may be on the pricier side. The flow from horumon to meat is well done. The tongue is famous, but not exceptional. The aging process seems to be subtle or almost undetectable. The biggest challenge is making a reservation. It's almost impossible to get a reservation without knowing someone who already has one. The atmosphere, unique owner, hidden location, and the fact that they offer quality meat and sake at a reasonable price make this place attractive. It's important to note that only sake is served, so if you can't drink sake, it's best to avoid this place.

I had always thought that I would never be able to visit the highly sought-after Hanabito family in Japan, with its undisclosed address and phone number. However, I was fortunate enough to experience the world created by owner Mr. Morita recently. I enjoyed it with all my senses, savoring various cuts of meat cooked to perfection and paired with Japanese sake. Each type of meat tasted like nothing I had ever experienced before. Although I have some preferences when it comes to meat, if it is truly delicious, I can eat it without hesitation. It was a precious and wonderful memory that I will cherish in my heart. ♡

This restaurant became famous for being featured on a TV show as "the hardest-to-book yakiniku restaurant in Japan." The owner, Mr. Morita, has made a promise not to disclose the location or photos, so I won't either. The taste of the food is simply amazing. The quality of the meat is excellent, with no unpleasant smell, and you can enjoy various cuts of meat. The Japanese sake served with the meat is also incredible. Have you ever heard that freshly made sake is sparkling? It's like white wine or sparkling wine. It goes down smoothly with the delicious meat, and surprisingly, you won't get a hangover. The combination of this meat course and sake, priced around 10,000 yen per person, offers the best value for money. - Meat Quality: The meat is of top quality, better than what you would find at high-end yakiniku restaurants in Nishi-Azabu or Shirokan. It's definitely above the level of teppanyaki or yakiniku restaurants in luxury hotels. - Quantity: You will get around 2-3 pieces of each cut of meat. While it may seem less compared to other yakiniku restaurants, you can't order more of what you want or skip items. You'll have to give it to the person next to you. - Reservation: Making a reservation is extremely difficult. The only way to secure a spot is to become a regular at "Rokkakai" in Kanda, a yakiniku restaurant. It's a private full-course reservation for 15-17 people, so if someone has already reserved, you'll have to ask them to invite you. The next available spot I was told was over a year away. - Morita Theater: The highlight of this restaurant is the Morita Theater, where you can enjoy the show in the kitchen. If you don't enjoy the meat expertise or performances, this place may not be for you. - Overall: For those who can appreciate the delicious meat and enjoy the Morita Theater, this is one of the best restaurants. However, getting a reservation is challenging, and it's not for everyone. It's definitely a selective restaurant. If you have the chance to go, it's worth it, but it's important to know what kind of place it is before you go.

I was able to participate in a reservation at a referral-only, exclusive restaurant that had one spot available. Photography is prohibited inside the restaurant. The spotlight shines on the counter, creating an atmosphere similar to watching a stage performance. I enjoyed bold performances of the familiar TV catchphrases. The staff seemed to always be earnestly considering the best way to showcase the meat. The bill came out to 8,000 yen per person. There were unique dishes here that cannot be experienced anywhere else, such as a focus on seasonings and the marriage of Japanese sake with meat. It felt like a dream, and I highly recommend experiencing it if you have the chance!

I was taken to Hana Ichika for the first time by a regular customer. It was my first time trying their rare sukiyaki course, which included Japanese sake for 7000 yen. The quality of the meat was excellent, and the flavors of the vegetables, tofu, and the Japanese-style risotto at the end were wonderful. It was a joy to enjoy the food while listening to the passionate stories of the head chef. It seems difficult to make a reservation (it seems impossible without an introduction from someone), and they only offer course meals. They have one seating on weekdays and two on weekends, and only serve Japanese sake (although bringing your own water is allowed). Taking photos is not allowed, and they only accommodate up to 11 guests, but the food is truly delicious. It's hard to believe that they can offer such high-quality food, including meat, sake, and other dishes, all for 7000 yen. However, for those who want to eat and drink freely, it might be challenging due to the restriction of listening to the head chef's stories.

I sneaked into a hidden secret space that is too secretive, belonging to the Hatsuhana family. All information is kept private, so there are no photos on my blog. Led by my companions, we headed to the shop located near Uguisudani, but I cannot provide detailed information due to its confidential nature. The interior of the shop features a nice cedar ball that expresses a dedication to sake. There are no signs, just a door to open, and suddenly, an unprecedented space unfolds before us. We enter with our companions and are greeted by the enigmatic smile of the owner, Mr. Morita. As we take our seats and the door closes, the stage for the evening begins. In the dimly lit interior, we listen to Mr. Morita's stories about the concept and vision of the shop. The first story of the evening is about cattle, which they can raise themselves, but slaughtering them is not allowed by Japanese law. However, it is possible with deer, and Mr. Morita shares a story about hunting deer in the Kushiro Wetlands with an acquaintance. The evening starts with sangria from a winery in Shimane, with a high sugar content to slowly raise blood sugar levels. We enjoy exquisite grilled liver served in a unique way with ponzu sauce. The next drink is sparkling sake, with each glass tasting different from the one before. We then indulge in an unforgettable dining experience, with a variety of meats including maruchou, deer, harami, and sirloin. Due to restrictions on cameras and smartphones for note-taking, I will skip detailed reviews, as memories are more important than records. Thank you for the wonderful time. The restaurant operates on a referral basis, with reservations booked months in advance. I hope to be invited back again.

It is located near Uguisudani Station, but I can't provide detailed information about the location because it's a hidden gem. It's a restaurant that skillfully combines delicious meat with Japanese sake. The owner's dedication to meat, cooking methods, aging process, and pairing with live yeast sake, as well as the order of service, is impressive. The meat is so tender that you may question if it's really meat. They serve a type of beef called Kinmen beef, which is incredibly delicious. The meal includes a pre-dinner Sangria, smoked tongue, liver, sake, marbled beef, striped beef, beef rolls, skirt steak, chuck flap tail, beef sushi, rump, tongue, beef broth, and tongue curry. The total cost was 6000 yen. It's a luxurious experience that makes you grateful to be alive. I hope to have the fortune to visit again, as reservations are extremely difficult to come by.

I visited this restaurant in January 2013 around 7:00 PM on a weekend. The location of the restaurant is kept secret, but it is close to Uguisudani Station. On this day, we had the first floor all to ourselves for the meal. The owner explains the best way to eat the fresh meat, sometimes in ways I had never experienced before. There was also a meat comparison, making it a satisfying place for meat lovers. The owner is quite unique and cooks with absolute confidence, creating a sense of tension. While he seems to be close with regular customers, it may take some time for him to adapt to new customers. The restaurant has tables around the kitchen in a sunken kotatsu style. The small size of the restaurant made it feel quite cramped. There is no air conditioning, so in winter, you can still feel the warmth of the charcoal grill, but it may be uncomfortable in the summer. It is best to enjoy delicious meat during the cool to cold seasons from autumn to spring.