Entered the top 5000 on Tabelog! I lined up around 3:30 pm on Saturday, aiming to get in for the first round at 4 pm! Saturdays are make or break, so I was nervous on the way there! The chef has some unique quirks and preferences, such as: 1) People who can't drink alcohol are not allowed in 2) No photography allowed, including of the food (realized this halfway through) 3) No smoking 4) No entry if you've been drinking at another establishment. Only one omakase course available! The skewers included: 1) Wagyu beef 2) Pork belly 3) Liver 4) Heart 5) Negima (using green onions from Deep Valley, Saitama) 6) Chile (served with butter) 7) Head 8) Tongue 9) Kobe croquette, among others. Also had a dish of stewed ears and cucumbers. The chef is like an old-fashioned, stubborn father figure, unafraid to speak his mind, but the quality of each dish is so high that his quirks don't matter. He mentioned a few times that the offal I had eaten before wasn't really offal, and I could definitely see his point in the deliciousness of each dish! The Wagyu beef and stewed dish were especially amazing! The tenderness of the Wagyu and the perfect balance of fat were irresistible! This place is the most unique and different I've been to, but the taste is top-notch! The chef is so intense that he will send customers he doesn't like away on the spot, but it's worth going! Thank you for the meal!

Today, I arrived at 4 PM again. I had the usual 9-piece set and simmered dish, along with draft beer and two slices of lemon. It was delicious as always. The owner also grilled quite a bit today and had a fun conversation in the Edo style. By the way, the young lady who was here last week was absent today. Well, that's understandable (laughs).

I visited the yakitori restaurant a little after 4 pm. There's nothing more to say. As a yakitori place, I couldn't ask for more. The stew was delicious too! The staff at the restaurant have their own unique charm, and you can feel their desire for customers to have a good time, making it a comfortable place to be. I think I'll go back on the 13th, the last day of my vacation. *There was a very beautiful woman sitting across from me, and I couldn't help but sneak glances while enjoying my skewers (lol). *It's a bit embarrassing if someone recognizes me, but oh well (lol).

Saitamaya in Higashi-Jujo does not take reservations, opens at 4pm, and prohibits photography inside the restaurant. I met up at Higashi-Jujo Station at 3:25pm and walked to the restaurant. It took about 3 minutes. There were already two people waiting when I arrived, and five of us in total. The waiting chairs were all taken. As time passed, more people arrived, and the line grew longer. There was a sign outside the restaurant stating that those who had already been drinking would be turned away. The food was delicious - starting with a daikon salad, rare beef skewers, and various other dishes like liver, mimi, and cucumber salad. The recommended motsu stew was made with tender beef tendon in a creamy soup. The experience was like French or Italian cuisine. The tongue skewers were thick and juicy, and the chire was surprising with escargot butter. The liver steak and lemon highball were also recommended. The staff, including the 55-year-old (actually 75) owner, the shy second-generation owner, the young fourth-generation owner, and the female owner, provided detailed explanations and jokes while serving the delicious food. It was a truly satisfying experience. I left the restaurant at 6pm, still bright outside.

When visiting this place in Higashi-Jujo, you will be greeted with questions like "Is this your first time here? Do you drink alcohol? Are you okay with 9 skewers?" They show you each skewer before grilling it. They also want you to watch how it's grilled. The meat is indeed very juicy. If you can ignore the banter from the owner, you can enjoy the food very much.

Visited the famous Saitama-ya for the first time. Luckily, it was empty due to a cold wave hitting Kanto that day. The store does not allow photos, but I can say that it was extremely fun! Upon entering, I was asked if it was my first time there, and I wondered if first-time visitors were not welcome. However, they seemed eager to explain how to eat the meat while showing it at the counter. They started by saying, "If you don't like it, just let us know." A set consists of 9 pieces of meat, including recommended dishes like pork ear with olive oil, simmered dishes, and liver steak. The meat was truly amazing! It was enjoyable talking to the confident master and his apprentice. The fatty part was fluffy and tender, making me question what rubbery fat I had been eating before. The homemade bread and butter were impressive, and the beef stew-like simmered dish with chunks of beef was incredibly delicious. It was a combination of delicious food and enjoyable conversation, making it a top-notch entertainment experience. Thank you for the meal.

I recently moved to Tokyo and was looking for a go-to izakaya in the neighborhood when I came across this popular spot. It's a casual izakaya but very clean. As soon as I walked in, I was asked, "Is this your first time?" and was told, "You better eat all 9 skewers like I told you" and "I'll give you the real deal meat." It caught me off guard, but once I realized this was their style, I felt more at ease. I tried the recommended skewers one by one: pork belly, premium pork loin, liver, heart, green onion and pork, chicken thigh, pig's head, pork loin, and chicken cartilage. I also had a vegetable salad and boiled cockles. Everything was of high quality and delicious. Especially combining the liver and boiled cockles was delicious. Beer goes well with the food, but lemon sour is also a good match. The lemon sour here comes with salt on the glass, like a salty dog. The taste is amazing, the atmosphere is great, and although the service can be a bit overwhelming with the master's presence, it's manageable. It's probably always crowded, but I want to make this place my regular spot. I will definitely visit again.

I finished work at a coworking space in Nippori and took the Keihin-Tohoku Line to get off at Higashi-Jujo Station, then visited a Saitama restaurant alone. The interior was cleaner than expected, with counter seats and table seats, and many young customers. Cell phone use was prohibited inside, and drunken customers were not allowed to enter. There was no background music. In the area where skewers were grilled, the head chef, wearing a pink polo shirt and uniform, known as the 4th generation, was there, with male and female staff members supporting him, taking turns. As soon as I sat down, the head chef asked, "Is this your first time here? Can you eat 9 skewers?" as expected, so I immediately replied, "Yes," and the starters were served. The head chef was all-round, performing while saying things like, "If it's not good, tell me," "You can't eat this kind of meat elsewhere," "Is it okay to have it very rare?" "Try it, it's delicious," making almost all customers unable to help but say, "It's delicious." I started to feel like I was watching an original play, and began to think that this might be okay. I ordered a draft beer first, which came in a 500ml glass. Then I had two servings of hot sake. The skewers were all priced at 200 yen each, including tax, such as pork belly, salted tongue, liver, chicken heart, and more that I can't remember. The pork belly was rare, seasoned with a rich sauce, tender, and delicious. The vegetable salad for 450 yen including tax and the "Bolko" for 450 yen including tax were somewhat forcefully served. Since there was a lot of meat, the salad with watercress and daikon was much appreciated. At the counter seat next to me, there was a man who seemed like a regular, accompanied by a man in his 30s who seemed unmotivated and unable to drink alcohol, so the head chef instructed the female staff member to bring him a non-alcoholic lemon drink, confirming that even customers who cannot drink alcohol are accommodated. Thank you for the meal. There was a chaotic atmosphere with a girl who looked like Hirose Suzu at the table and a young DB-like guy at the counter, but with the restriction of 9 skewers, it seems like a place where you need to be in good health to visit regularly. Payment is cash only. After this, I warped towards Nakajujō.

Saitama-ya, known for its strong flavors but authentic taste! Located in Tokyo, with a Foodlog rating of 3.72 and a personal rating of 3.7. Budget range for dinner is around 3000 to 4000 yen. Specializing in izakaya and yakiton. #Izakaya #Yakiton #Foodlog #HighRating #Top5000 #Saitama-ya #Higashijujo

When I checked the reviews, I was a bit hesitant because it seemed like a love-it-or-hate-it kind of place, but hey, you never know until you try, right? So I decided to go for it! As soon as I walked in, both the staff and customers were surprised. "Wait, is it reserved just for me today?" I asked nervously. The staff replied, "Is it okay for you to be here?" It was a strange back-and-forth of reassurance. I had read in advance that taking photos inside was not allowed, so I didn't even bother. The interior seemed like it had been renovated multiple times and had a somewhat office-like feel. The counter in the shape of a dent had a grill in the middle where the young man would cook for you. The owner had a tough-guy vibe. "You've probably never had offal like this before, right? My place serves some unique stuff. Are you ready?" It was a sudden change in tone, but entertaining. The menu consisted of 9 skewers, and other items were brought to me without even ordering. "Here, try this!" they said. If you find this amusing, you'll probably end up liking it! Personally, I loved it. Of course, the food was delicious, especially the pork belly. I want to try the stew next time, so I'll definitely be back soon!

Finally visited the long-awaited restaurant! Arrived 20 minutes before opening but there was already a line, so I joined at the end. Managed to get a seat inside and ordered a bottle of beer. At that moment, I thought it would be better to come with someone next time to try more dishes. The skewers were served in sets of 9: pork belly, very rare beef, top sirloin, white liver, heart, green onion with miso, chili with butter, cheek (not temple but loin), tongue, and chicken thigh with salsa sauce. They were all incredibly delicious, especially the green onion with miso. Couldn't take photos inside, so here's just the exterior view.

■Daikon Salad 4.0 ■Pork 4.5 ■Motsu Nabe 4.5 ■Beef 5.0 ■Top Sirloin 5.0 ■Liver 5.0 ■Heart 5.0 ■Chire 5.0 ■Iwachu Pork with Green Onions 4.5 ■Head Meat 5.0 ■Shamo Chicken 5.0 ■Tongue 5.0 ■Draft Hoppy 5.0 ■Draft Lemon Highball 5.0

There are various rules and guidelines mentioned, but I think it's a waste to express various opinions at the restaurant based on your own values. The staff may be clumsy, but they are very sincere about the food. The chire I had here was exquisite. The way to eat it was unexpected - by placing it on top of escargot butter, which is butter mixed with garlic, butter, and parsley. The chire at this restaurant is in a league of its own. I usually don't like chire because of its unique texture, but the chire at this restaurant is the best I've ever had in my life.

I was asked to say if it wasn't good, so I said it wasn't delicious. At 190 yen per piece, the quality is disappointing. They claim it's fresh because they buy it on the same day, but even if it's fresh, the flavor of the meat is lacking. This doesn't impress me as delicious. I've had cheaper and tastier food before, so it's unavoidable. If you're going to be told it's not good, be prepared for it. They claimed they were the best in Tokyo, but they're far from it.

I visited the restaurant after a long time, wanting to enjoy some motsu while looking at the old man's face. I heard that the fourth generation has also started helping out now, and the strong impression of the old man combined with the family-run business spanning generations creates a nice atmosphere. The motsu-yaki was delicious, although I must admit that the quality of motsu-yaki in general has become quite high at many places. Regardless, I feel that the old man still creates an atmosphere with his unique performance. I arrived after 7:00 PM and the restaurant was quite empty, which was convenient for quickly enjoying the grilled dishes without having to wait. I went with the omakase set of 9 skewers as recommended, and enjoyed them with beer, hoppy, lemon highball, and hoppy in rotation. The upper intestine and simmered dish were exceptional as always. I ended with an additional order of intestine sauce. The restaurant closes at 8:30 PM, so it was a bit rushed, but after the curtain was lowered, I was able to chat with the old man over drinks, which was nice. I will continue to visit regularly in the future.

When it comes to the top yakitori spots in Higashi-Jujo, Saitama-ya and Niigata-ya are the ones that stand out. On this particular day, I visited Niigata-ya only to find out that they were unexpectedly closed. Disappointed, I decided to try Saitama-ya instead. The interior of the restaurant is clean and well-maintained, with tables, counter seating, and private rooms available. I sat near the grill where the chef was cooking, as it is a popular spot. The chef showed great confidence in his grilling skills, presenting the ingredients before cooking them. The course menu included a variety of skewers and additional dishes, all cooked with expertise. The chef also offered special menu items like Escargot Butter and Porco. The skewers were all made with high-quality meat, but the must-try dish was the beef stew. The chef provided instructions on how to eat each dish and arranged the skewers neatly on a plate. I enjoyed some drinks like fresh Hoppy beer, lemon sour, and cloudy sake. The total bill was around 7,000 yen, but it was worth every penny. Before leaving, I exchanged fist bumps with the chef and his assistant, leaving the restaurant feeling satisfied and happy.

The full course of grilled pork skewers is excellent, with freshness in taste, texture, and ingredients. From the beef rib roast to the liver to the tender and trembling upper stomach, each dish is incredibly fresh. The poster on the wall features Iwate pork, followed by the tongue and spicy tripe with pickled ginger. The Italian-style Shamo chicken is served with a lemon highball that has been passed down for over 10 years. It is a luxurious treat that is perfect for indulging and enjoying slowly.

When you get off at Higashi-Jujo Station South Exit in Tokyo, turn right at the signal of Kita Ward Health Center. As soon as you open the door, you will see the counter, and as a non-regular customer, I was guided to the right row and started with a draft beer called "Hoppy". It tastes like a light beer and is delicious! Then, the show of skewered grilled dishes in front of the master charcoal grill begins (note that individual orders are not accepted on the first visit). While enjoying a salad of watercress and radish, the first skewer is rare wagyu beef. It really melts in your mouth, as the master says, but personally, I found the sweet sauce a bit lacking. Next comes the tender pork and the ear of pork called "Poruko", which is dipped in olive oil and served in a French style. The following skewers, including the pig's head meat and cartilage, were all naturally delicious. For the second half of the drinks, I had a lemon sour, which had a hint of "Salty Dog" cocktail. The stew was a slightly Western-style simmered beef tendon, which was served with French bread. However, the bill was over 5000 yen, and I couldn't help but wonder if you can get a similar high-quality experience at a lower price at other motsu-yaki restaurants. Overall, it was a fun experience watching the master's skewer grilling show, even though photography was not allowed!

On Saturday, we lined up for 20 minutes and just managed to get a seat. The atmosphere was more intense than I imagined. After waiting for an hour to get in, a customer was kicked out as soon as they ordered a soft drink because they couldn't drink alcohol. The tension in the air was palpable. I had to try my best to drink... Luckily or unluckily, we were seated right in front of the owner. "I'll make you try meat you've never had before," he said. "You've never tasted liver this sweet." He even warned us to let him know if the meat wasn't sweet enough. The pressure was intense, and I found myself agreeing with everything. I thought eating 9 skewers would be easy, but the last one was tough, especially after drinking. I couldn't finish it and left under the owner's disapproving gaze. It cost us almost 10,000 yen. If we ever come back, we'll bring a big eater with us. It may not be the best in Japan, but the meat was delicious.

The prices haven't changed. Stew for 850 yen, draft Hoppy for 490 yen, draft lemon sour for 500 yen. It seems they reopened in June. I hadn't been to Honda since June, so I didn't know they had reopened. As always, the freshness of the hormone is outstanding. Intestines, liver, and tongue... so delicious! I want to take a photo! Personally, I feel like the young guy's support is so professional that I want to give him a tip more than the old lady.

Arrived around 3:30 pm on Thursday. The store opens at 4:00 pm, but I wanted to make sure I could get in early to meet a friend I haven't seen in a while, who works in Hakodate. I lined up early and got the 4th and 5th spots in line. When we entered, the chef jokingly told me to stop preparing turmeric and brought us water instead. I ordered the famous lemon sour, which was delicious and refreshing. The default serving includes a salad and nine skewers. The salad was simple with watercress and daikon, but the vegetables were fresh and the dressing was tasty. The skewers were all delicious, starting with the tender and sweet beef skewer which was outstanding. The chef's grilling skills were impressive, bringing out the best in each type of meat. He would show us the raw meat before grilling and give us a brief explanation, which was interesting and made the meat feel very fresh. We were recommended the Porco (pork ear and cucumber salad) which was delicious on its own, but even better when dipped in liver and olive oil. The highlight was the stew, which had a western-style beef stew flavor and was incredibly delicious when eaten with bread. I would love to come back soon.