Located along a main street, this yakiniku restaurant might be easy to miss at first glance. I visit occasionally since it's in the neighborhood. The restaurant is on the second floor with parking available. Inside, there are both table and tatami seating, giving a family-friendly vibe. Starting with the salted tongue (1300 yen) - thinly sliced and lightly seasoned, delicious! The marbled beef thick slices (1600 yen) are bite-sized and easy even for kids. The marbled beef kalbi (1300 yen) is fatty but tasty. The konjac (200 yen) is a rare find at a yakiniku restaurant and reminded me of homemade yakiniku. Plus, the portion is generous. Hormone and local chicken are 600 yen, while kimchi is 300 yen - very reasonable prices. Being able to walk there is a big convenience.

Whenever I go, the exhaust fan is always clean, and containers with gochujang don't feel sticky. This is about a restaurant. The tongue is delicious. Not only the salted tongue, but also the jaw tongue (only 500 yen) was tasty. The fresh liver, which used to be served raw, is now only available grilled, but it was still delicious. The marbled loin is rich in fat and is enjoyed with wasabi soy sauce. The hormone could be better if the sauce penetrated a bit more. Overall, the impression is that the tongue here is delicious and the place is clean.

The meat was incredibly delicious. The price is quite high, but it is worth it. The meat had a beautiful marbling, was sweet, and melted in the mouth. I'm usually not a fan of offal, but the offal here was exceptional and I found it enjoyable. I also ordered the stone bibimbap, which had just the right amount of spiciness and a nice crispy rice crust. I can't afford to go here often, but it's the perfect place for a treat. I'd love to go back to try different types of meat.

This restaurant's feature is that there is no distinction between regular, premium, and ultra-premium cuts of meat, and the sashimi menu is extensive. They offer dishes like raw liver sashimi, beef tartare, seared beef tongue, and seared beef. Almost half of the menu consists of sashimi dishes. All grilled meat dishes are priced at 1000 yen or less per portion. The salted beef tongue is aged and served raw, with a rich meaty juice that oozes out when eaten with salad. The quality of the grilled meat is top-notch, with the loin having minimal marbling and a firm texture, while the short rib has a generous amount of fat. The beef tripe has a crunchy texture and is of high quality. The sauce is light in flavor, and the meat is grilled using a standard gas grill. This restaurant is more suited for those who prefer to enjoy sashimi rather than indulging in red meat cuts like loin and short rib.

I don't usually go to yakiniku restaurants, but I heard that many people from a certain university hospital frequent this place. I decided to give it a try, thinking it must be expensive since doctors go there, but it was actually quite affordable and the meat was delicious. I usually don't eat much sirloin, but the thick-cut sirloin here is tasty. I still prefer the kalbi though. The namul side dishes are also very flavorful. Just a heads up, the restaurant is on the second floor and the stairs are steep, so be careful.