A highly cost-effective yakiniku restaurant in Tsukishima. Located a 3-minute walk from Tsukishima Station on the Toei Oedo Line and Tokyo Metro Yurakucho Line. This was my second visit. Last time, I had a course for 11,000 yen excluding tax, which was quite a lot, so this time I reserved a course for 5,800 yen excluding tax. The 5,800 yen course includes: - Kimchi & Namul: Delicious! If the kimchi is good, the meat is also delicious. - Mino sashimi and beef sashimi: The texture is great, and it pairs perfectly with ikura. The sashimi is excellent. - Tongue assortment: Thick-cut beef tongue (additional), wagyu tongue (thinly sliced), Australian tongue, slightly thick-cut American tongue. - Misuji: Soft and really delicious. Misuji and zabuton are my favorites. - Sukiyaki-style filet: The egg is also delicious. The filet is really tasty. - Mino (regular mino): Mino is still delicious even when grilled. The texture is indescribable. - Shimacho (fatty part of the diaphragm): Soft and melts in your mouth. Shimacho and marchow are really tasty. - Gialla and green onions & more mino: The texture of gialla is irresistible. - Yukkejang soup (additional): A rich yet elegant soup, the best yukkejang soup. - Tsurami: Thinly sliced cheek meat, no fat, easy to eat, a bit elegant and suitable for the last meat. - Curry rice: The curry at a yakiniku restaurant is delicious because the meat is good. The meat is tender and matches perfectly with the curry roux. - Cold noodles (additional): The texture of the noodles is a bit different. Inspired by a famous yakiniku restaurant, the taste is elegant and delicious. Even when vinegar is added, it's still delicious. - Vanilla ice cream: Looks ordinary, but tastes delicious. A hint of high-quality vanilla ice cream. A dessert suitable for the end. - Shoike no O: A brand that has a refreshing sweet aroma and a gentle astringency that lingers in the aftertaste, typical of roasted green tea. The finish is short, and you can drink it repeatedly. A refreshing break. Overall impression: All this for 7,000 yen! And I added cold noodles and yukkejang soup! Cheap! Well, I don't think ordinary people can eat this much, but this time I managed to eat with my junior colleague Gyo Raigyo's Gahii, who lost 118 kilograms. The second branch is said to open around mid-October. I will visit soon. Thank you for the meal.

It's been a while since I visited Tsukizuki. The owner, who was in charge of the kitchen, is known for their expertise in grilling beef tongue, and the restaurant is famous for its beef tongue dishes. The location is a 4-5 minute walk from Tsukishima Station. I had visited before for a course meal, which was very filling and had great value for money. This time, I ordered a la carte and was amazed by the quality and portion size of the beef tongue dishes. The prices of beef tongue have increased significantly in the past year, but this restaurant has kept their prices the same, making it a great place to enjoy thick-cut beef tongue at a reasonable price. The variety of beef tongue dishes, such as seared beef tongue sashimi, thick-cut beef tongue, grilled beef tongue, beef tongue with leek and garlic oil, and thinly sliced beef tongue, were all delicious. The thick-cut beef tongue and harami were especially outstanding! With a bill of around 10,000 yen for a satisfying meal, this restaurant offers great value for money and is easily accessible. If you are in the Tsukishima or Kachidoki area, this is a must-visit yakiniku restaurant.

【Restaurant Name】Tsukishima Yakiniku Gyutan-dokoro Usagi Tsuki 【Location】Tsukishima, Chuo-ku, Tokyo 【Price】9000-10000 yen 【Payment】Cash, Credit Card 【Seating】Tables 【Purpose】Friends, Date 【Reservation】Available on Tabelog 【Recommended】Highly recommended 【Impression】You can enjoy a variety of gyutan (beef tongue)! 【Business Hours】Mon-Fri 18:00-2:00, Sat-Sun 12:00-2:00, Closed on Wednesdays 【Order】 - Gyutan Enjoy Course: 8910 yen (limited to online reservations) *Course includes: <Appetizer> Bean sprout namul, Kimchi <Salad> Chorogi salad <Dish> Gyutan stew, Gyutan dumplings <Grilled items> Extra thick tongue (2cm thick), Thick tongue, Thin tongue, Negi-tan, Negi-leek oil tan, Ume (plum) meat tan <Grilled sauce> Tan sauce, Tan salt (with yolk sauce) <Hormone salt> Heart, Upper mino, Tripe <Finish> Tan sushi 【Parking】Not available 【Smoking】Non-smoking 【Private Room】Available 【Additional Note】Just like the Harumi specialty shop Usagi Tsuki, this place also offers a generous amount of food in their course menu. #TsukishimaYakiniku #TsukishimaGourmet #GyutanFullCourse #TatchinGourmetMemory #TatchinGourmetTokyo #TatchinGourmetYakiniku

In Tsukishima, there is a yakiniku restaurant known for its extremely delicious thick beef tongue. I was taken there by a colleague who is a yakiniku enthusiast to cool off. We ordered the chef's special course, starting with a platter of kimchi and namul, followed by thick cuts of heart, cholegi salad, tripe, and yukhoe. Already satisfied at this point, we then had the famous "4 kinds of tongue" platter. We enjoyed the wagyu misuji and harami with salt, while the Omi beef rib roast was prepared sukiyaki style. To finish, we had a variety of 6 types of offal. And for the finale, we had garlic fried rice. Everything was so delicious that I couldn't find words other than "delicious" to describe it.

I wanted to eat tongue and chose this restaurant to try. I made a reservation in advance and they prepared thick-cut tongue for me. The atmosphere of the restaurant was cozy, like a small town barbecue place, with a wide variety of drinks and side dishes. The cost performance of the thick-cut tongue was excellent. For the price, the portion was generous and the quality was good. Cost performance may vary from person to person, but at famous restaurants, a single thick-cut tongue can cost over 2000 yen. If you consider that as a benchmark, you will understand. It has become my favorite restaurant in the fiercely competitive Tsukishima area.

Visited on a Sunday afternoon. Made a reservation just before.【Points】○A restaurant known for its thick cuts of meat and tongue○Thick tongue and the Sagari (skirt steak) not on the menu are particularly delicious○There seems to be some variation in meat quality depending on the menu item○10% off on all items during lunchtime on weekends−−*Operation: One person per table in both the kitchen and the hall*Customer base: Various*Payment: Cards accepted*Charge, service fee: None?*Online reservations: Available for one person*Lunchtime business: Available on weekends. 10% off on all items*Visit alone: Possible if not resistant*Google rating: 4.3*Current Tabelog rating and impression: 3.34 Reasonable impression.【About the restaurant】Located on the second floor of a building near the Tsukishima shopping street, this yakiniku restaurant is known for its tongue dishes, with a variety of options available. During lunchtime on weekends, all drinks and dishes are 10% off. It's a bit of a walk from the station.【Interior】There are table seats and semi-private rooms. I was guided to a semi-private room. It's a bit narrow, but you can enjoy your meal without worrying about your surroundings. The owner, who seemed to be the chef, was in the kitchen, and the staff were in the hall, operating as a two-person team.【Food】I had the following items. For drinks, I had beer and lemon sour.○Choregi Salad○Liver Teki (grilled liver)○Tongue tip○Ume-Negi Tongue Salt○Thick tongue○Seasoned green onions○Sagari (skirt steak)○Two pieces of Harami (skirt steak)○Upper Mino (top part of the stomach) salt【Food Impressions】There is a wide variety of tongue dishes, including unique options for different cuts and ways of eating. The tongue tip was on discount that day as part of an anniversary celebration. It's a less fatty part but not tough, making it a good snack. The portion sizes are generous for all the meats. The Ume-Negi Tongue Salt has grilled tongue wrapped in green onions with a plum flavor. The green onions were sliced like butterflies, but it seems they are not steamed with onions in between. I really liked the idea of the onion flavor, but the quality of the tongue was average. The thick tongue was grilled by the staff. It was grilled quite well, but I personally prefer it a bit rarer. The meat quality and taste were good, with a nice amount of fat. The Harami and Sagari were both thick cuts, and since I was quite full by this point, I ordered one piece at a time of the regular Harami and the recommended Sagari, which was not on the menu. Both cuts were large, with the Sagari standing out for its umami flavor in the lean meat and moderate fat, being tender with a fibrous texture. Although I forgot to mention salt, it was brought with salt, so they must be confident in their seasoning. For offal dishes, I had Liver Teki and Upper Mino. Liver Teki is a sashimi-style dish on the menu. It is raw inside, so it needs to be seared before eating. It was delicious, but it didn't seem much different from a regular liver steak. Also, I did not like that the raw liver was placed on top of the green onions. I found it bothersome, so I ended up grilling it with the onions, which caused the onions to fall into the charcoal when flipping, losing the purpose of the garnish. It would be better to serve them separately. The Upper Mino was average. I detected a slight odor and it had a chewy, rubbery texture. This restaurant is ideal for enjoying thick cuts and tongue dishes.

The quality of the beef tongue is high, and I felt the creativity in dishes like sukiyaki, gyoza, and sushi. However, I think there could be more variety and impact in the seasoning. Using cilantro or adding black pepper, for example, could enhance the experience. While I understand that taste preferences vary, I believe that without showing more attention to detail, the restaurant may struggle to attract repeat customers. Honestly, the food is delicious, but I don't feel a strong desire to go back, which is a shame.

Monja Street, located in Tsukishima, is a yakiniku restaurant known for its variety of beef tongue dishes. The thinly sliced tongue has a tender and chewy texture, showcasing its freshness. With a menu full of unique cuts and preparation methods, the restaurant offers great value for money at around 6000 yen per person, including drinks. I can't wait to go back soon and try more of their recommended dishes!

Recently, whenever we try to have a drinking party, there is always a strong request for yakiniku (Japanese BBQ). So, we visited several yakiniku restaurants in the Tsukishima area. While some were praised, like T, DD, and R in Harumi Triton, there were also a few places with questionable customer service. Among them, this restaurant stood out as the best in Tsukishima for its delicious food, great value, excellent service, and the place we would definitely want to visit again. First of all, the beef tongue was amazing. Since the restaurant's name includes "Gyutan" (beef tongue), they must be confident in their dish, and it truly was delicious. I have always preferred aged beef tongue from Sendai over raw beef tongue at yakiniku restaurants, but this experience made me reconsider. The dishes we ordered were as follows: - Assorted beef tongue - Striped neck meat - Harami (skirt steak) - Misuji (top blade) - Omi beef kalbi triangular belly - Thick beef tongue (added later) - Omi beef loin shinshin We visited as a group of three, and all the dishes were served in portions for three people, which was very kind and appreciated. Everything was incredibly delicious. In addition, we also ordered an assortment of kimchi and stone-grilled bibimbap, which were also very tasty. The customer service was polite and not pushy like some other yakiniku restaurants in Tsukishima such as R or D, allowing us to enjoy our meal at our own pace and leaving us very satisfied. This is what makes a difference in satisfaction levels at restaurants, and I hope other places can learn from this. I definitely want to visit this restaurant again. I absolutely want to come back. I am even considering visiting alone. Is it okay to go alone? But inviting someone and coordinating schedules can be a hassle, so I feel like just dropping by alone.

There are many types of tongue dishes such as Negitan, Ume-negitan, Gokuhou tan, and Kamitan, all of which are delicious. If you love tongue, you must visit this place. I only had the image of monjayaki in Tsukishima, but there are also delicious yakiniku restaurants and Italian restaurants where you can enjoy desserts. I regret not being able to try all the tongue dishes, so I will definitely visit again.

It's a good yakiniku restaurant for a casual meal, although the prices seem a bit high for what you get. The food is good overall, especially the negi rice. It's not a place where you would feel like you wasted your money.

Tsukishima - "Tsukishima Yakiniku Gyutan Toki Tsuki" was invited by a friend to a Gyutan (beef tongue) tasting event and I am grateful for the invitation. It was a tasting of Gyutan from American and New Zealand (if I remember correctly) black wagyu beef! I remember the non-Japanese one having a rich flavor that I liked. Gyutan from overseas keeps getting more expensive and is now considered a luxury item. The harami, edamame, and other cuts besides Gyutan were also delicious. The variety of side dishes was amazing! The Bibimbap with meat at the end was delicious. #T Tokyo #T Tsukishima #T Yakiniku

Tsukishima is known for its "monja" (savory pancake), but I headed to a yakiniku (grilled meat) restaurant instead, ignoring the customers enjoying monja. As a fan of beef tongue, I definitely want to visit this restaurant at least once. They serve an abundance of tongue dishes, with thin slices being my preference over thick cuts due to the difficulty of cooking thick slices properly. The cost performance is excellent, but the restaurant is very cramped. It's more suitable for a casual outing with someone who loves tongue dishes. They offer a "Beef Tongue Enjoyment Course" for online reservations only, featuring various tongue dishes including thick slices, thin slices, and rare cuts. The course includes appetizers, salad, stewed tongue, tongue dumplings, and various grilled tongue options, as well as a tongue sushi dish to finish the meal. The price is 8,910 yen per person.

I was taken to a yakiniku restaurant in Tsukishima that serves extremely thick and delicious beef tongue. The omakase course not only had a generous amount of food, but the freshness of the meat was top-notch. The assorted kimchi and namul served at the beginning were so delicious that I wanted to take some home. The tasting of four types of tongue at the beginning was overwhelming in its deliciousness. The raw heart was so fresh that it knocked me out. After that, I enjoyed delicious cuts of beef such as harami, misuji, and rib roast, followed by hormone yaki, curry, cold noodles, and fried rice. Everything was so delicious that it was a fitting dinner to close out the year. I will definitely be revisiting.

At Tsukishima, instead of Monjayaki, we had yakiniku - but it was incredibly delicious! The staff were very helpful with meat recommendations, and we were impressed by the thickly sliced tongue and harami yukke. We had to change the grill net frequently due to the mess, but it was worth it for the amazing taste. When you're in the mood for some beef tongue, this is a highly recommended restaurant!

Until now, Usagi-san had only eaten yakiniku alone. She had never had top-quality meat by herself. However, she decided to accept a sudden invitation and tried some top-quality dishes. The high-quality meat was so delicious that even her friends couldn't resist getting seconds. They cooked the meat for her and she could relax and enjoy the yakiniku. The vivid red color of the meat is truly impressive.

This is a shop I have been to many times. The tongue is thick but not tough to chew. The flavor is not too heavy, and the tongue eaten with lemon is excellent. The hormone is also delicious, and you can't go wrong with any meat you choose. It's a shop I would like to visit again.

I revisited this restaurant for the third time on this day. Since I was already full, the three of us men had yukhoe, kimchi, and a bottle of Yissum Yissix. The yukhoe was cut into large pieces and the sauce was mild, as far as I remember. The fresh lean meat was delicious. We ended our meal without trying the tongue and harami, which are said to be delicious at this restaurant. I look forward to trying the yakiniku properly next time. Thank you for the meal♪

I visited this restaurant that I had been curious about for a while. The beef tongue seems to be their specialty. I ordered the thinly sliced beef tongue, which was cooked perfectly to bring out its unique texture and sweetness. There was no unpleasant smell, and I highly recommend it. I went alone so I couldn't try many dishes, but the beef entrails were delicious. They were mostly frozen but served in a fresh state, which was surprising. Eating them with sesame oil and salt makes for the perfect accompaniment to drinks. The beef tripe sashimi seemed to be blanched and chilled, and paired perfectly with a garlic-infused sauce. This restaurant offers a wide variety of offal dishes. Given the quality of the beef entrails, I am curious to try other types as well. The only downside was that I didn't like the dipping sauce for the grilled meat (lacked sweetness). The Tsukishima area is indeed a fierce battleground for grilled meat. Thank you for the meal!

Located in Tsukishima, "Gyutanjo Tsukishig" focuses on tongue dishes just as its name suggests. I only ordered the tongue assortment and seared tongue sushi, both of which were excellent. The ultimate harami was also delicious, although ordering two portions was a mistake. Additionally, the seared liver dish in the second photo was amazing. Every type of meat was of high quality and satisfying!

At Tsukishima, we went to Usagi Tsuki for yakiniku as the third stop on our Tsukishima bar hopping tour. I personally wanted to visit this restaurant, so I was grateful for the opportunity. By the time we reached the third stop, our stomachs were starting to feel satisfied, so this was the real test. When the meat arrived, I was surprised by how big the cuts were! The best part was that we could order by the number of pieces per person, which was very convenient. The harami and tongue were thick, requiring some serious grilling skills, but for my friends who love yakiniku, it was a piece of cake. They showed off their perfect grilling skills. The thickness of the meat and the large cuts provided a satisfying meal, and it was delicious. The harami was especially tasty. The curry and fried rice at the end were also delicious, so I recommend ordering them. One of my friends who loves curry was the most excited that day. Even though I wasn't very hungry when we visited, I still enjoyed the yakiniku until the end. The battle continues.

The chef who used to be the head chef at "Ichirin Saitemo Hana wa Hana" in Yushima is now the owner of this place. The portion sizes of the meat dishes are quite large, allowing you to truly enjoy the flavor of the meat! The trimming of the harami is so beautifully done, it's impressive. The fried rice is also delicious, on par with what you would find at a Chinese restaurant. Although it may not be listed on the menu, the "kakeru raayu" (spicy chili oil) is really tasty, so if you visit the restaurant, be sure to try it.