This time we went for the indulgence course. We made a reservation but the place was full of customers. It seems to be a 2-hour limit. Every type of meat was delicious, with 3 types of tongue and various cuts to enjoy. Personally, I loved the seared prime loin. I wish there were more of it... haha The rice cooked in a clay pot was also delicious, with crispy bits. By following them on Instagram, we got meat sushi as a bonus!

Today is "Passport Day." It is named after the establishment of the "Overseas Passport Regulations" on February 20, 1878, when the term "passport" was first used in legal regulations. Japan's passport, also known as the world's strongest, allows travel to 193 countries and regions without the need for a visa. Thanks to this, I only needed a visa for Russia. I recently renewed my passport, which features Katsushika Hokusai's "Thirty-six Views of Mount Fuji." The pages depict iconic artworks like "The Great Wave off Kanagawa." I recently visited a restaurant called "Nakougyu" in Takasu, Wakamatsu Ward for a celebration with my spouse. It had been five years since our last visit. We enjoyed various dishes such as A5 grade black wagyu sushi, kimchi, kalbi, horumon, and more. The meal was accompanied by beer and highballs. The highlight was the Saga Rosé pork, known for its tender texture and rich flavor. We ended the meal with udon noodles and a dessert of almond tofu and black honey kinako gelato. The meal was a bit heavy on the drinks, but overall, it was a delightful dining experience.

This time, I made a reservation over the phone for the course meal priced at 5000 yen instead of 6000 yen, which includes 19 dishes. The highlights of the meal were the premium rib roast, aged homemade kimchi, onion dressing salad with herbs from Kubota Farm, assorted beef tongue with heart seasoned with Ishigaki Island salt, grilled pork belly of Rokushaku Kurobuta, rare cuts of aged meat, fatty tuna and lean tuna sushi, grilled meat using zabuton, rice cooked in a clay pot with Koshihikari rice from Uonuma, refreshing Anan somen noodles, and the daily special dessert. The kimchi and rice were not as good as before, with the kimchi being too sour and the rice having a burnt taste. The somen noodles were very refreshing and had a strong citrus flavor, cleansing the palate effectively. The meat dishes were still delicious, but the sauce was criticized for being too bland. Overall, there were many disappointing aspects this time, and I hope that the next visit will offer a more satisfying experience.

This time, I made a reservation over the phone for the course meal "19 dishes for 6000 yen reduced to 5000 yen". The highlights included the signature dish of raw silk crows, homemade aged kimchi, salad with homemade onion dressing using herbs from Kubota Farm, a variety of beef tongue and heart grilled with Ishigaki Island salt, samgyeopsal made with premium pork, rare cuts of A5 rank black wagyu beef, premium fatty tuna and lean tuna sushi, grilled sukiyaki using zabuton beef, rice cooked in a clay pot with Koshihikari rice from Uonuma, refreshing Awa somen noodles with kabosu citrus, and a special dessert. The experience was similar to my previous visit, with the staff grilling the raw silk crows at the table. The kimchi was not too spicy and easy to eat, even for someone who isn't a big fan of kimchi like me. The salad was fresh and the meat was all tender and fresh, allowing for rare cooking. The rice was perfectly cooked and shiny, and the sushi with wagyu beef was incredibly delicious and melted in the mouth. The grilled sukiyaki with zabuton beef was rich and smooth, and the Awa somen noodles with kabosu were light and refreshing. Overall, I was satisfied with the delicious food and would definitely come back again, although I felt that the service was a bit rushed and could have been more relaxed to enhance the dining experience.

I was looking for a yakiniku restaurant in the Takasu and Hibiki area, and I came across the famous yakiniku restaurant Nakaogi Takasu branch in Ogura and made a reservation. They offer all-you-can-eat options, but I wanted to enjoy a variety of A5 Wagyu beef cuts, so I ordered a course menu. I was able to enjoy a total of 19 different types of meat and was very satisfied. I visited with 4 adults and a 2-year-old, and they had a children's menu which was very helpful. They also have a LINE official account with a stamp card function that offers rewards like meat sushi based on the number of visits. I will definitely visit again with my family.

I visited the yakiniku restaurant Nakaoguu in Takasu, Wakamatsu-ku for the first time. It was our birthday lunch for my husband and me, so we decided to treat ourselves a little extravagantly (lol) by ordering the "6 Rare Meat and Freshly Cooked Rice in a Pot Course." Here is the menu for the day. First up was the Silky Ribeye. It was so fresh that you could even eat it raw, so just lightly searing one side was enough. The homemade aged kimchi platter included two types (one made with yam). Fermented foods like kimchi contain a lot of lactic acid bacteria, which aids digestion and pairs well with yakiniku. The salad vegetables are sourced from contracted farmers in Itoshima. The course included 6 rare cuts of Japanese beef. Starting with the Upper Belly. The Sasano-mi is the meat around the ribs below the ribeye and sirloin. Moving on to the Shoulder Clod. It has a good chew due to being a well-exercised part and is rich in protein. Three types of beef tongue. Thick-cut beef tongue. The Tanmoto, a tender and fatty part of the tongue. The Goro-tan, the fibrous part of the tongue. Starting with the heart and salted tongue. Followed by the thick-cut beef tongue... Since it was a birthday lunch, I was excused from being the designated driver on the way back. The Six White Black Pork, a brand pork from Kagoshima. Despite being called black pork, the pig has four white legs, a white nose, and a white tail, hence the name "Six White" black pork. It has a tender texture, rich umami, and no gaminess at all, with a refreshing taste. The thick-cut black pork is wrapped in lettuce or shiso leaves and paired with leek miso with gochujang. (In the foreground is the Shoulder Clod) The ultimate sushi topped with uni and ikura on marbled meat like toro. The Koshihikari rice from Uonuma cooked in a clay pot. Lastly, grilling the leftovers. Seared on both sides... The meat was firm enough to be picked up with chopsticks, and the rich flavor of the marinated egg yolk wrapped in it bursts in one bite. The closing dish was Awa udon. It had a light broth with a refreshing scent of sudachi. Shaved ice with black honey and kinako, topped with vanilla ice cream. Every time I passed by the Takasu area, I was intrigued by the appetizing sign of Nakaoguu. They only use A5 grade pure Japanese black wagyu beef. The kind and polite service from the reservation to the end made it a pleasant birthday lunch.

Before giving birth to my son, I went with a friend and it was amazing, I melted! ^_^

Today, I went to Nakaoshi Ushi in Kitakyushu. I had made a reservation the day before, and they mentioned that due to a large number of customers, the usual 120-minute all-you-can-eat option was only available from 5:00 to 6:45. However, since I really wanted to try this restaurant, I agreed. I arrived a little before 5:00 on the day of the reservation, and the staff noticed me and allowed me to enter a bit early. After receiving an explanation, I started with the meat and vegetables served by the restaurant before beginning the all-you-can-eat experience. The quality of the initial meats served was extremely high, making it feel like skipping the ordering process. The following meats were also of great quality, with beautiful marbling in cuts like belly and knuckle, as well as lean cuts like inner skirt and regular sirloin. It was amazing how they could maintain profitability with such high-quality meats for all-you-can-eat. I opted for regular rice instead of clay pot rice as it seemed time-consuming, but even the rice was incredibly delicious. Despite the staff having to handle a lot of orders during the all-you-can-eat, they allowed customers to order just 2 pieces of meat at a time, reducing the risk of leftovers. Finally, they served a delicious Japanese tea (I forgot the brand) at the end. Although there were only 2 parking spaces available, and I couldn't find nearby coin parking, the restaurant was almost full, so it seems to be popular among locals. In any case, I found a great restaurant and will definitely visit again. Thank you for the meal.

I went to an A5 all-you-can-eat meat restaurant. The meat was so tender and delicious, but some of it was hard to cut. They cooked the rice in a clay pot, which made it really tasty, but it took a long time. I think regular rice would be fine too. The presentation was amazing! The staff were attentive and the restaurant was clean. I also received yam kimchi as a souvenir, which was a nice touch.

From Asakawa to Takasu, there is a road with establishments like "Sanlib Takasu". On the street, you can find the "Wakamatsu Takasu Post Office", and across the road, there is the "Nishinippon City Bank Takasu Branch". The parking lot is located in front of the shop. The seating includes table seats and sunken kotatsu-style seating. - Course Menu - 1. Weekday Limited: Cutting Board Assorted Course with Tongue, Select Hormone, and Rare Meat, 12 items (Tongue Salt, Harami, Sagari, Hatsu, 2 types of Hormone, 2 types of A5 Black Wagyu rare cuts, Kimchi, Salad from contract farmers, Niigata Uonuma Koshihikari Clay Pot Rice, Soup)…3200 yen 2. For organizers! 120 minutes all-you-can-drink with Cutting Board Assorted Course, 14 items (Kimchi assortment, Cutting Board Assortment (2 rare cuts, Top Salt Tongue, Mochi Pork Belly, Satsuma Red Chicken, Mix Hormone, Seseri), Grilled Vegetable Assortment, Cold Tomato, Sanchu, Salad with vegetables from contract farmers, Clay Pot Rice, Wakame Soup, Dessert)…4500 yen 3. For organizers! 120 minutes all-you-can-drink with Cutting Board Assorted Course, 18 items (Delicious! 2 pieces of Black Wagyu Nigiri, Grilled Sukiyaki, Cutting Board Assortment (Thick-cut Tongue, 3 rare cuts, Mochi Pork Belly, Satsuma Red Chicken, Seseri, Mix Hormone, Grilled Vegetable Assortment, Cold Tomato, Sanchu), Kimchi assortment, Salad with vegetables from contract farmers, Ishiyaki Bibimbap or Clay Pot Rice or Kuppa, Dessert)…6000 yen 4. 9th Anniversary Special: 6 types of rare meat and freshly cooked clay pot rice course (Raw Sirloin, 2 types of homemade Kimchi, Salad with onion dressing using herbs from Kubota Farm, 3 types of Tongue including thick-cut Tongue with Ishigaki Island salt, Six White Black Pork Samgyeopsal, 3 types of rare cuts of Special A5 Black Wagyu, Black Wagyu Otoro, Lean Nigiri, Yakiniku using Zabuton, Niigata Uonuma Koshihikari Clay Pot Rice, Super refreshing! Awa Somen, Today's special dessert)…6000 yen→5000 yen 5. For anniversaries, birthdays, welcome/farewell parties: Using domestic A5 Black Wagyu…Luxurious Meat Cake for 2-3 people (Sparkling wine half bottle for 4 people to full bottle)…6450 yen onwards - Food Menu - - Cutting Board Assortment (per person)…2980 yen (excluding tax) - Top Cutting Board Assortment (per person)…3980 yen (excluding tax) - Premium Cutting Board Assortment (per person)…5480 yen (excluding tax) - Ultimate Cutting Board Assortment (per person)…6480 yen (excluding tax) - Assorted Three (for two people)…2100 yen (excluding tax) - Assorted Three (for three people)…3000 yen (excluding tax) - Assorted Six (for two people)…4200 yen (excluding tax) - Assorted Six (for three people)…6000 yen (excluding tax) - Sirloin Otoro Nigiri (2 pieces)…1080 yen (excluding tax) - Six-piece Assortment (Sirloin Otoro Nigiri three pieces, Lean Nigiri)…2380 yen (excluding tax) - Lean Nigiri (2 pieces)…780 yen (excluding tax) - Yukke-style Rare Steak (Sirloin)…4980 yen (excluding tax) - Yukke-style Rare Steak (Lamp)…1280 yen (excluding tax) - Grilled Sukiyaki (Large piece, two pieces)…2400 yen (excluding tax) - Grilled Sukiyaki (Large piece, one piece)…1200 yen (excluding tax) - Sirloin…2800 yen (excluding tax) - Hilekaku…2700 yen (excluding tax) - Chateaubriand…3500 yen (excluding tax) - Maki…2500 yen (excluding tax) - Rib core…2700 yen (excluding tax) - Missji…2200 yen (excluding tax) - Triangle belly…2000 yen (excluding tax) - Sasano…1600 yen (excluding tax) - Friend triangle…1800 yen (excluding tax) - Kainomi…1600 yen (excluding tax) - Lamp Steak…1500 yen (excluding tax) - Ichibo…1600 yen (excluding tax) - Core…1500 yen (excluding tax) - Premium Thick-cut Tongue…2600 yen (excluding tax) - Black Tongue Salt base…950 yen (excluding tax) - Tongue Salt…1100 yen (excluding tax) - Dokamori Negi…350 yen (excluding tax) - Kalbi…1200 yen (excluding tax) - Top Kalbi…1650 yen (excluding tax) - Middle Kalbi…1300 yen (excluding tax) - Dragon Kalbi (for two people)…2100 yen (excluding tax) - Roast…1400 yen (excluding tax) - Top Roast…1800 yen (excluding tax) - Lean meat…1400 yen (excluding tax) - Pickled Kalbi/Sagari…780 yen (excluding tax) - Pickled Spicy Kalbi…880 yen (excluding tax) - Harami…980 yen (excluding tax) - Wagyu Sagari (Tare, Salt)/Wagyu Harami

Customer service is terrible, they were conducting a job interview at the table next to me. There were order mistakes, and the drinks always took too long to arrive. Even though it's all-you-can-drink, it feels like a rip-off. Ordering before finishing your drink still results in a long wait. They don't refill your glass promptly. The timing of the meat dishes in the course meal was off, and the order was mixed up. It felt impossible to have yakiniku at this point. The meat, including rare cuts, was delicious and melted in your mouth. It's a shame because it's so tasty. Maybe it's because they just opened, but I'll give it another try in the future. They really need to work on educating their staff, both employees and part-timers.

Wakamatsu-ku, Kitakyushu City, Takasu Minami 2, Saikougyu Takasu Store. A5 Wagyu beef specialty store opened on July 1, 2015. This is the third store of Saikougyu, which has two stores in Kokura. Business hours are 12:00-15:00, 17:00-24:00. Irregular holidays. 50 seats. Parking available. Free shuttle service for groups of 10 or more. Saikougyu, which is expanding in Kokura, Kitakyushu. The Takasu store, the third store, opened in July, celebrating the 7th anniversary of the Kaneda store and the 5th anniversary of the Adachi store. They use carefully selected cuts from the highest quality A5-ranked black wagyu beef from Imari, Saga, and Miyazaki. They also have various specialties, such as using Koshihikari rice from Uonuma and water from Uonuma to cook the rice. I was intrigued by the commemorative course, so I made a reservation to visit. The restaurant is divided into kitchen and dining areas across a passage. Guests are required to take off their shoes in the dining area. There are two digging-type private rooms and 6 tables on the floor where 4-5 people can sit. Charcoal is brought to the table. There is a typical greasiness on the tables, typical of yakiniku restaurants. Smoking is allowed. I ordered the A5 Wagyu Beef Aging Meat Enjoyment Course for 5,400 yen (special price for the opening was 2,980 yen). The course included various dishes such as appetizers, fresh meat, signature dishes, fresh vegetables with meat miso dip, thick-cut beef tongue and wagyu heart with Ishigaki Island salt, and more. The course also included a variety of drinks and desserts. The food was delicious, but the portions were a bit small. The shaved ice dessert was limited to one flavor per person, which was a bit disappointing. The atmosphere in the restaurant was lively, with a group of men having a party nearby, making it a bit noisy for conversation. Overall, the restaurant had great food and unique concepts, but the layout could be improved for a better dining experience.

A group of friends went to a restaurant where they were served high-quality meat, each person getting one slice at a time. They were impressed by the marbling of the meat and enjoyed trying different ways of eating it, like wrapping it in raw egg or in a bite-sized rice ball. However, they felt that the meat was too fatty for their taste, possibly due to age or personal preference. They agreed that they would like to try a different menu next time.

Recently, I've been really into ordering meat and having a BBQ party at home. This time, I tried a BBQ set from a yakiniku restaurant called "Saikougyu" that offers A5 grade Kyushu black wagyu beef. The set includes 6 rare cuts of black wagyu beef, sliced sukiyaki beef, and various dipping sauces and seasonings. The meat was incredibly tender and delicious! They even have sukiyaki beef for a luxurious dining experience. The best part is that everything comes frozen, so you can enjoy it whenever you want. It's also a great gift idea!