Tachikawa is a fierce battleground for yakiniku, with many great restaurants, as I confirmed once again. I finally had the chance to visit this place that I had been curious about for a long time. Thanks to a lucky opportunity, I was able to make a last-minute reservation and finally pay a visit. It was during the opening hours, and regular customers were already enjoying a party in a sunken seating area - they looked like they were having a great time. Having a yakiniku party at such a wonderful restaurant is the best! When I mentioned that it was my first visit, the owner kindly explained the style of the restaurant. While you can order a la carte, if you tell them your budget and meat preferences (marbled or lean, etc.), they will provide accordingly. I was prepared after doing some research. Since this is a place I don't visit often, I decided to splurge and requested a "meat course for almost 20,000 yen." I wanted a high-quality marbled kalbi, while my partner preferred lean meat to avoid heartburn. I like sauce, while my partner prefers salt. It was an opposite order, so we decided to see how it goes starting with lean meat. We also requested a bit of the famous horumon and they included liver as well. We ordered the following: Oi Kimchi for 500 yen, Yamagata selection "Ohanazawa Yukikiri Wagyu" course for almost 20,000 yen (for 3 people) including salted meats like inner thigh, back, and arm, lean meat, liver, horumon, and special kalbi, and rice (Tsuyahime) for 200 yen. We also had two Sapporo draft beers for 550 yen each, and two colas for 300 yen each, totaling 24,640 yen. The "one cattle purchase" concept and the benefits and drawbacks of it in terms of the relationship between the restaurant and the customers are not clear to me, but what I do know is that it involves the "Yamagata selection Ohanazawa Yukikiri Wagyu" - a high-quality matured beef with rich flavor. The owner has all the high-quality Wagyu cuts in his mind, carefully calculated to match the customers' needs, which is something I have never experienced at other yakiniku restaurants. The excitement of leaving everything to a professional craftsman and the exceptional deliciousness made it a special feast. The meat is cut by hand in real-time and served fresh, with outstanding freshness, texture, and flavor. Of course, it comes with a hefty price tag, but the quality of the meat surpasses that of other famous places like Wagyusan and Inoue. It was so much fun and delicious! You can also see the restaurant's posts on Instagram, and they have many hidden menu items like Samgyetang that I'm very curious about. Let's have a meetup! The alcohol prices are reasonable, and the beer is ice-cold! When leaving, I felt apologetic for not being able to engage with the seemingly busy staff despite making a last-minute reservation. It's a hidden gem in Tachikawa, where the owner's dedication can be felt in every aspect. It may not be a prominent place, but those in the know appreciate this popular spot. It was really delicious. Thank you for the feast.

I heard there is a restaurant where you can enjoy delicious yakiniku made with a whole Yamagata beef. I asked the owner for tips on how to enjoy the meat and it was truly delicious. Every cut of meat was really tasty. The tamago kake gohan served at the end was also amazing.

I recommend leaving the meat selection up to the chef. The white rice was very delicious. ♡

Rare and delicious, great counter seats.

It's been a while since I had delicious red and white meat. It was a shame that they were out of stock (probably not prepared). I want to go again. Maybe I'll bring my family next time (laughs). I'll need to bring a few bills with me for that... I'll do my best.

When you get off at Tachikawa-Kita Station and walk towards Akebonobashi, you will find a restaurant called Fukichi. It is located on the 7th floor of a building, and when the elevator doors open, you are already inside the restaurant. The interior has three rows of table seats and a slightly narrow tatami room, but I was lucky to find a seat. It seemed like a popular spot for company drinking parties and colleagues getting together. There was a chest of drawers (or something similar) in the corner of the tatami room, which gave a homely feel and caught my attention. They seem to focus on Yamagata beef here, with pricing options ranging from top selection to three lower tiers. Overall, I think the quality of the meat is high. The price and the taste of the meat are proportional. Today's recommended item included the rare cut called Misuji, so I tried the top selection Misuji, and it was excellent. This place is definitely a straightforward yakiniku restaurant that doesn't hold back. They use what is said to be the best eggs in Japan for their tamagokake gohan (egg over rice), and that confidence is commendable. Leaving that aside, they simply serve great meat, so I believe this restaurant is of a high standard among yakiniku places.

Last May, I renewed my visit to a famous yakiniku restaurant known for its quality by buying a whole Yamagata beef. The prices remained the same, but the quality was upgraded even further. When you visit this place, the "Chef's Course" is definitely the best value. They listen to your preferences for taste, meat quality, and even ingredients you don't like, adjusting the course based on how hungry you are. This time, I indulged in the Chef's Course for 6000 yen, enjoying perfectly aged tongue salt, various cuts of loin and kalbi, hormone and liver with wasabi, and finishing off with sirloin yakiniku. As always, I left completely satisfied and relaxed. Although it's a small restaurant, its name is becoming known among foodies, so it seems like you need to make a reservation to get in. When you plan to visit, booking in advance is a must!

This restaurant is located on the 7th floor of a building between Isetan and Takashimaya in Tachikawa. I recently found out about this yakiniku restaurant here, and today I entered for the first time. I ordered two servings of medium kalbi for 1,300 yen each, two servings of loin for 1,000 yen each, stone bibimbap for 1,300 yen, yukhoe for 900 yen, spicy chogeri salad for 550 yen, kimchi for 500 yen, and had beer and oolong tea. The yukhoe had a raw egg yolk in the middle, which was interesting. Despite some ups and downs, it felt like it had been a while since I last had such a meal, with a good volume and a bit too much garlic but a nice sweet and savory soy sauce flavor. The stone bibimbap had namul on top of the rice, with a raw egg yolk on top, which you mix together before waiting for it to cook in the hot bowl. It was served with two small soups as a service for sharing between two people. The spicy chogeri salad had spicy green onions, which were delicious but really spicy. Both the medium kalbi and loin were good quality meat, providing a satisfying yakiniku experience. If the taste is consistent, I thought even the medium kalbi would be delicious enough. The loin seemed to be of good quality, even when eaten rare. In Tachikawa, yakiniku restaurants vary between those with normal prices and portions, and those with cheap prices but small portions, making it difficult to interpret what a serving size is. This restaurant offered normal prices and portions.

FUKI's winter specialty is "spicy daikon" and I went there as soon as I heard that it had arrived from the farmers. The spiciness that punches through is enjoyed with tongue salt, and it goes well with the meat in the sauce, making it easy to eat more and more. The new menu item "melting grilled shabu" was something I hadn't tried before. The plate that came out had beautifully marbled meat soaked in sauce. It is thinly sliced, so you lightly sear it and eat it with the accompanying egg. The egg, introduced as the "best in Japan," was very delicious with a rich flavor. I usually prefer salt, but with this way of eating, I felt that I could also enjoy the sauce-flavored grilled meat. It costs 2,800 yen per serving, but in terms of cost performance, it is a very satisfying menu. The liver sashimi and hormone are as fresh and delicious as ever. The "sweetness" that spreads in your mouth is as rumored to be the best in the area. It is located on the 7th floor of a building and can be hard to find, but the restaurant is always bustling with "gourmet people." The cozy atmosphere of the small restaurant and the service where you can see the face of the chef give a sense of security, making it a special yakiniku restaurant where you can spend a very happy time. A yakiniku restaurant that fills both your stomach and heart. The best!

I was looking for a delicious yakiniku restaurant in Tachikawa and found this place. I was able to make a same-day reservation on a Saturday night, but they were turning away customers without reservations. When I mentioned it was my first visit, the owner gave us a passionate explanation and recommended the 5000 yen course with egg over rice. The tongue was delicious, and the rump was also quite tasty. Everything else was good too, but nothing particularly stood out. We finished with a fatty cut (I forgot the name). They offer various options based on volume or premium cuts, so I would like to try it again, but this time with a bit more food. The egg over rice seemed to be a specialty and it was indeed delicious. I felt like eating rice while enjoying the meat, so I'll have to decide next time.

We were a group of 5 people. We ordered the chef's choice course for 2 people, and also ordered several servings of organ meats such as hormone and liver. We had 2-3 bottles of makgeolli, around 10 beers, and 5-6 highballs or whiskey on the rocks. I joined in later, so I'm not sure what we were eating in the first 30 minutes. The hormone here is delicious! It's even better than the red meat. It's served with a thick, orange-colored sauce that is also delicious. I think there was harami in the red meat, but I forgot the rest because the hormone was so good. Even though the chef's choice course was supposed to be for 2 people, it was more than enough for 5 people. The portion sizes seem to be generous. I've had the egg over rice here before, and it was also very tasty. The taste of the egg is different. Highly recommended.

The other day, I went to eat after a long time. I enjoyed my favorite "salted hormone" and "salted liver", and also indulged in "top loin" and "special selection misuji" with recommended salt flavor. To finish off, I had the usual ramen! The ramen here is delicious because they pay attention to the soup. The refreshing soy sauce flavor is just right for the finish, even though I say I'm full from the meat, I always end up ordering it. If I have the energy, I even go for the "milk gelato" afterwards. Ah, so satisfied. I used it for a New Year's party. The new menu item "melting grilled shabu" is so delicious! Thinly sliced marbled meat is coated in sauce, quickly seared, and then eaten with raw egg. It's like a combination of yakiniku and sukiyaki, and it's addictive!

This is a shop in a building right near Isetan. The staff are very nice and likeable. The liver sashimi is very fresh. I always make sure to call ahead to confirm if they have liver sashimi before going, because I definitely want to eat it. I always have one plate by myself. The meat is delicious too! The tongue is recommended, but the hormone is also tasty. For the finish, cold noodles are a must. It's refreshing, so you can eat it even when you're full. By the way, they give you a stamp card when you pay. I forgot the details of the benefits. I'm sorry.