The service was slow, probably because I arrived around 3 o'clock. I had to wait 8 minutes after ordering rice, but luckily they still had lunch sets available until late! I had the daily special lunch with 200g of beef and pork, as well as the black wagyu beef lunch with 120g of meat. The black wagyu beef had various cuts and was just the right tenderness. It came with rice in a clay pot, Chorogi salad, and a dressing that was a bit too salty and spicy.

Lunch is served until 4:00 PM, so I arrived around 3:00 PM. Despite it being a Friday at 3:00 PM, there were more people than I expected, and it was bustling! The daily special volume lunch set (990 yen excluding tax) includes 4 types of meat, salad, wakame seaweed soup, kimchi, clay pot rice, and a drink bar. The clay pot rice is a nice touch! It's freshly cooked and stays warm, so you can enjoy it little by little while it's still warm. Sometimes there's a crispy layer at the bottom, which is nice. The meat is decent and comes in both sweet and spicy flavors. The salad has Korean seaweed on top, similar to Cholergi. The kimchi is a small portion, but with plenty of rice, it's satisfying. The soup is gently seasoned. Even without all-you-can-eat, I was full enough! For all-you-can-eat, you can order through a touch panel, and besides the drink bar, there are also desserts like ice cream, shaved ice, and cotton candy. There is no counter, only table seating. There are also several tatami rooms that can accommodate about 10 people, making it a really family-friendly yakiniku restaurant. There is a parking lot available.

I went to the restaurant on the day I was able to make a reservation through GoTo, as a new fair started in early November. ・Grilled Shabu Kalbi and Grilled Shabu Zabuton Zabuton seems to be a part commonly used for grilled shabu-shabu in many yakiniku restaurants. It is said to taste good with various sauces and condiments when quickly cooked. The Grilled Shabu Kalbi looked exactly like the "grilled kalbi with grated wasabi" used in some dishes. I assume it becomes grilled shabu Kalbi when served with condiments, and grilled kalbi when served as grilled meat. I tried both options, choosing between "colorful vegetables with soy-flavored French dressing" and "aromatic vegetables with refreshing plum salt sauce." The "colorful vegetables" were good, but the "aromatic vegetables" were basically just "onion slices with plum salt sauce." ・Dried Radish Salad This dish consisted of thinly sliced radish topped with dried small fish, with cherry tomatoes on the side. The menu photo made it look like it would come with bonito flakes and radish sprouts, but it was just radish. It wasn't false advertising since there was dried small fish on top, but it felt a bit lacking. ・Wild Vegetable Hot Pot Rice Similar to the previous dish, this dish didn't come as beautifully arranged as shown in the menu photo. The wild vegetables were simply placed in the center of the pot, giving a somewhat sparse appearance. It's more of a dish where wild vegetables are placed on top of hot pot rice rather than a mixed rice dish. It was quite a lot for dinner, especially when paired with beer. ・Others I have been ordering the Most Grilled Top Round without the egg yolk sauce for a while, and they finally got it right this time. It tastes great when eaten shabu-shabu style with grated ponzu sauce from the Negidaku Beef Seseri. The Tornado Kalbi had a different seasoning this time, with a strong miso flavor in the marinade. It may be the original taste as intended by the menu developers judging from the color in the menu photo. The meat is flavorful and can stand up to any sauce, but I personally prefer a more subtle marinade to customize the flavor with the dipping sauce. This time, I opted for the Most Aged Harami cut into regular yakiniku-sized pieces instead of the thick cut Harami. It's a choice between aesthetics and ease of eating, but both are delicious compared to other cuts like tender Harami. Despite some minor deviations from my preferences, I can see steady progress being made. It seemed like this recognition was growing, as there were almost no breaks in customers, mostly families, around 7:30 in the evening. I hope they continue to make progress in the future.

JAF coupon for October arrived and I used it, and there were some improvements, so my evaluation has gone up. The roaster's heat radiation plate is now cleaner. This is important for grilling as it helps in achieving the desired level of doneness without burning the meat. The cleanliness of the plate is a significant factor for me. Another improvement is that now you can choose the condiments you want through the terminal. This makes it easier to avoid food waste. The different types of black wagyu beef are now clearly differentiated, making the premium course more appealing. There are still areas for improvement, such as the sauces and the presentation of certain dishes, but overall, the restaurant has improved. My current evaluation is higher than other popular buffet restaurants in the area.

The fair menu changed to "Gyutan Daisokuryoku Matsuri" so I went to eat. Also used the JAF coupon for September. [First-time offer] - Mystery meat 2 types assortment... One was probably aged kalbi. The other seemed to be similar to the aged ichibo from the old menu. The first-time offer may be used to clear out old stock. [Fair menu] - Thick-sliced Gyutan with salt... I felt it was the same as the thick-sliced Gyutan with salt that can be ordered from the premium course. It came out frozen solid, but it didn't have as much "seasoning" as the next tender Gyutan with salt, and the texture after grilling was quite good. Honestly, if you can eat this for 2980 yen (excluding tax), it's great. - Tender Gyutan with salt... Unlike the Gyutan with salt from the premium course, which doesn't mention seasoning, this one clearly states that it is seasoned. With that in mind, I couldn't help but think that it tasted more like seasoning than the umami of the tongue, but it was easy to eat with a moderate elasticity typical of thinly sliced Gyutan, so if you didn't have preconceptions, you might have enjoyed it normally. - Gyutan rolled with umeboshi and green onions... A carryover from the previous fair. At this restaurant, one serving is only one slice. By the way, this one also clearly states that it is seasoned. [Items from the Five Major Specialty Courses] Apart from the fair menu, I ordered mainly items from the Five Major Specialty Courses that I hadn't tried yet. - Grilled Kalbi with grated yam and wasabi... The grilled kalbi was quite large with plenty of fatty meat. If the lunch menu's aged grilled kalbi comes out this large, it would have a satisfying texture. The grated yam and wasabi also went well with the meat. - Aged Nakaochi Kalbi... A well-marbled nakaochi meat, properly trimmed for easy eating. The seasoning is light, so it goes well with light sauces like ponzu. - Best-aged Harami... A harami with a straightforward taste typical of harami. It doesn't have the artificial taste of the tender harami on the lunch menu, so it remains delicious until the end. - Secret Pot Juicy Kalbi... It seems to be the same meat as the aged nakaochi kalbi. It has a strong marinade like pot cooking, so it's delicious when mixed with a rich sauce or eaten with kimchi. - Secret Pot Aged Kalbi... It was the same as what comes in the lunch menu. While it's the best meat in the lunch buffet, there are many other delicious meats in the Five Major Specialty Courses, so there was no need to order it. - Green onion-topped tender beef neck chain... As usual, I ordered it because I wanted grated radish, but it came with grated ponzu instead of grated radish. The meat itself is not really "green onion-topped," so it's almost a complete surrender. Since I no longer needed to take out the grated radish and mix it with separate dipping sauce, I took out the part with little "green onion salt" and made green onion ponzu. When trying various dipping sauces, green onion ponzu seemed to go best with this meat. Since they choose meats that go well with green onions, it's somewhat natural. - Best seared sirloin... This was the one that came with the mysterious egg yolk sauce before. It has a large piece of lean meat, which looks good, but the meat itself is bland and dry. It might taste better when eaten with the egg yolk sauce, but unfortunately, I don't really like eating beef and eggs together. Due to its large size, no matter which sauce it was dipped in, the dryness was emphasized. - It's common for Ichiban to have some kind of "Gyutan Fair" all year round, and being able to eat three types of Gyutan from the course does feel like a good deal. - I hope grated ponzu can be ordered from the Five Major Specialty Courses without being pretentious like a premium topping. Is grated radish really that costly?

During the weekday around 4 pm in the Obon period, I visited the restaurant again to try some of the meat dishes from the 5 major specialty courses that I hadn't tried yet. Here is a comparison with my previous visit: [Fair Menu] - Ume-negi rolled beef tongue: The quality has been consistent lately. One slice with ume-negi and a proper ume sauce. [First-time Offer] - Mystery meat assortment: The thickness of the meat was unprecedented at this restaurant. It was tender when cooked and tasted delicious even when eaten rare with just salt. [From the 5 Major Specialty Courses] - Soft beef tenderloin with lots of leeks: This item seems to have become a regular menu item from the fair menu. Instead of leek sauce, it came with a generous amount of grated ponzu sauce. They seemed to have run out of leeks for the leek sauce, so they added extra grated ponzu sauce. - Most seared loin: The presentation has improved since last time, but the taste was mediocre. - Thickest beef misuji: The portion size has increased from one slice to two slices. The taste was good overall, except for some tough tendons. - Tornado kalbi: This time, it was a thick-cut meat that could potentially compete with other restaurant's specialties. It seems more authentic as a new menu item. * When these three items arrived, they also brought egg yolk sauce, which was not ordered and not listed as an accompaniment for any of the meats. What was that about? - Warm egg Caesar salad: A bit underwhelming, but variations are expected based on available vegetables. - Pot-pickled leek salt kalbi: Similar meat to the "Tornado kalbi" and "Secret pot-aged kalbi" from previous visits. The leek salt flavor was very subtle. - Pot-pickled garlic harami: The garlic flavor was faint, and the meat was marinated in a sauce similar to McDonald's hamburger barbecue sauce. There was a small bag of grated garlic on the table, which helped. - Pot-pickled misuji: It was the same meat as the thickest beef misuji, but marinated in a slightly sweet sauce. It was a bit repetitive as I was already getting full. The suspicion that the same menu item may not be consistently served with the same quality or quantity each time continues. Although the "Tornado kalbi" was served as a large piece of meat that could rival other restaurants' "___ kalbi," I would like to give a higher rating if they could stabilize the serving content a bit more. Until then, I can't confidently order without worrying about consistency.

I visited the restaurant around 4 pm on the day when they started their new menu. The old carefully aged standard course has been transformed into 5 major specialty courses (priced at 2980 yen excluding tax), and all-you-can-eat courses have also been revised. The Premium course now includes the extremely rare top-grade cut called Chateaubriand for all-you-can-eat (priced at 3980 yen excluding tax), so I chose the Premium course. [All-you-can-drink] - Draft beer... The brand seems to have changed to Malt. [Premium Selections] - Chateaubriand... A sophisticated flavor with sweetness in the lean meat instead of fat. - Black Wagyu, seared Black Wagyu, seared lean Black Wagyu... All had beautifully marbled fat, making it hard to distinguish which is which. - Beef tongue with salt, thick-cut beef tongue with salt... When beef tongue is available, it's always a must-try. - Grated ponzu sauce... Can be selected as a special topping for the Premium course. Goes well with Chateaubriand and Black Wagyu. [5 Major Specialties] - Most seared ribeye... Even though it's ribeye, the fat tastes delicious like marbled meat! - Most thick-cut misuji... Also had a refined flavor with a steak-like thickness. This might make Chateaubriand unnecessary. - Most thick-cut harami... Super thick and huge! - Most thick-cut sagari... Also super thick! The knife today was sharp and cut smoothly. - Most tornado kalbi... The usual spiral-cut meat as always. [Tabletop] - Salt... Thought it was delicious salt that goes well with Black Wagyu and Chateaubriand, but it turned out to be French rock salt. The contents of the ice cream bar have also changed. It seems they rotate it occasionally independently from the main menu. The slightly acidic Okinawa Shikuwasa and Alphonso Mango are recommended. At the time of payment, I used a coupon from the official website, which was supposed to give a 200 yen discount on the Premium course, but only 100 yen was deducted. It's a bit disappointing.

I received the JAF coupon for August and September, so I decided to visit the restaurant again. I went around 4:30 pm on a Saturday and there were no other customers. This time, I tried the carefully selected aged standard course (2980 yen, excluding tax). The Ume Negi rolled wagyu tongue (fair menu) was served in standard one slice portions. The Ume Negi had a hint of plum flavor, which was nice. I didn't plan on ordering this, but the pork tongue was sold out. It's a big issue for an all-you-can-eat restaurant to run out of such a popular item on a Saturday dinner time. The thick-cut sagari was extremely thick and came out in a large portion. It's part of the diaphragm and some restaurants call it "Harami". It's a flavorful meat that gives a hearty feeling of eating yakiniku. The tender beef neck chain with lots of green onions (fair menu) was really tender this time, perhaps due to the self-service green onions. The aged ichibo steak was consistent and delicious. The thick and juicy kalbi was different from last time, being thick and large this time. The thick-cut karubi was tasty and different from the menu photo. The aged sirloin steak was as usual, best enjoyed rare. The extremely thick zabuton steak was back to being a steak cut, not extremely thick. The Tornado kalbi was nicely presented and enjoyable to unravel on the grill. The chocolate sauce for dessert was plentiful and delicious. Overall, the quality of the meat provided this time was good. The only downside was the slightly slow service for the draft beer. If they can maintain this level of meat quality consistently, I would consider coming back without a coupon. However, there were only about four other customers besides me until after 6 pm, which seems slow for a Saturday dinner time. Improving the service and ensuring consistent meat quality could attract more customers in the future.

I visited the restaurant with a friend after someone in the neighborhood recommended it. It was a Saturday during the long weekend, around 4 pm, and the weather was bad, so the restaurant was surprisingly empty. We decided to order the premium course since we were there as guests. While enjoying the food, I couldn't help but notice that the same menu items didn't seem to be consistent in terms of quality and quantity each time. For example, when we ordered the premium course for two, the initial assorted plate seemed to have less food compared to when it was ordered for one person. It was hard to predict how much food we would get each time. The "Ume Negi Rolled Wagyu Tongue" had the right amount of "Ume Negi" this time, unlike the last time when it was lacking. However, the quantity was the same as when ordered for one person. It was difficult to gauge how much to order when the portion sizes were inconsistent. The "Negi-daku Soft Beef Shoulder" didn't have as much negi as expected. The "Satsuma Beef Kalbi" and "Satsuma Beef Seared Kalbi" were relatively consistent in content this time, with the amount of fat varying slightly. The "Thick-cut Zabuton Steak" was thicker than last time, but still not as thick as expected. The "Thick-cut Kalbi" was thick but only came in two pieces. The "Juicy Thick-cut Kalbi" was decent, but not as thick as expected. In summary, the main points of dissatisfaction were the inconsistent portion sizes and content. It would be better if the restaurant could stabilize the quantity and content of each dish. Additionally, the cuts of meat could be improved to enhance the dining experience. The price of the buffet menu was similar to other nearby chains, but the quality of the meat was lacking. Unless there is a long wait at another restaurant or a special coupon available only at this restaurant, there is no reason to choose this restaurant over others. I hope the restaurant addresses these concerns and raises their standards to be on par with other similar establishments.

I visited the restaurant again to confirm whether the same items on the menu are provided with the same quality and quantity each time. This time, I tried the weekday all-you-can-eat lunch. It costs 1480 yen (excluding tax), which is 100 yen higher than the weekday all-you-can-eat at "Club." For an additional 200 yen, you can get aged loin, tender harami, and secret pot-aged kalbi, making the content almost equivalent to the weekend all-you-can-eat. Today, I chose that option. The presence of the "secret pot-aged kalbi" makes a big difference. I didn't ask if there was hot pot rice today, so I ordered it from the terminal. Although the all-you-can-eat menu in the restaurant clearly states, "The first time, we will provide a meat assortment and hot pot rice," I was not asked about it. I hope they clarify this process to avoid double ordering. The meat assortment included chicken thigh kalbi, which was not there last time, making it a 3-kind assortment (similar to the menu item "Kalbi Trio"? Please don't classify the beef-pork-chicken assortment as "beef" on the menu). As for the quantity, it was more generous. Regarding the additional meat, it was the same types as those ordered on weekends for all-you-can-eat. Today, I will focus on the differences in quantity compared to last time. By the way, there was no lemon juice on the table. Which one is the truth? - Aged loin (2 servings)... The quantity was completely different from last time. There were about 6 pieces of reasonably large and thick meat. The difference in grams is probably more than double. It's too harsh to have such a difference even with all-you-can-eat. Is there no proper manual? Or maybe the employees are not following it thoroughly? - Aged kalbi (1 serving)... The quantity for one person was not much different, but the meat quality did not seem the same. Is it really the same meat? - Aged seared kalbi (1 serving)... The ultra-thin cut was larger than the aged kalbi. This time, one serving was more than the two servings last time. - Mini salad - Chinese cabbage kimchi... The salad was appropriately "mini," although I cannot directly compare it to last time's "Mini Chorogi Salad." The Chinese cabbage kimchi was slightly less than last time, which may be within the margin of error. - Tender harami (1 serving)... The portion and meat quality were consistent with last time. Is it easier to maintain consistent meat quality with processed meat? - Secret pot-aged kalbi (2 servings)... Even though I ordered two servings, only one serving came at first, but they quickly brought the second serving when I mentioned it. The color was slightly duller this time, but if marinated and stored in a pot, it would quickly change color, so no issues there. With the hot pot rice finished, I was already full, so I opted for dessert. Soft serve ice cream poured out from the machine and made a mess, but I guess it can't be helped. I was surprised that the aged loin and aged seared kalbi were completely different this time, even though I came twice without much interval. I hope they can stabilize the quality a bit more. Even at 1680 yen, the content is quite attractive, so if they can improve in that aspect, I could recommend it more.

I was really hungry so I went to a yakiniku buffet. I added the aged harami for an extra 200 yen without hesitation! I heard they serve lots of kalbi and chicken at first, so I added 5 servings of harami, sausages, 4 servings of cabbage, umashio cabbage, kimchi, and corn butter. They also had a drink bar and dessert bar, so I had canned mandarins, canned fruits, waffles with ice cream on top. They also offer bibimbap, crispy potatoes, fried chicken, cheese mochi, and more for all-you-can-eat. I wanted to try cotton candy too, but I didn't have much time so I passed. For drinks, I had Minute Maid orange, lemon, and grape. I was so satisfied! ===========

I visited "Jukusei Yakiniku Ichiban" again on Saturday around 3 pm, just a week after my last visit. I wanted to explore their menu further, even though I only ordered the beef lean meat. The lunch buffet on weekends was my target this time. Looking at their menu on the official website, the weekend lunch buffet has increased by 200 yen to 1980 yen (excluding tax) compared to before. Some items have been added while others have been removed, so it may not be a simple upgrade. The dessert bar being added is a clear improvement, but compared to a nearby chain restaurant "Kin," the prices are now the same. The lunch buffet at "Kin" is nothing special either, so it seems like a tie in terms of content. The restaurant was not very crowded for a weekend afternoon, and the staff seemed more than on a weekday afternoon. When I ordered the lunch buffet, they asked if I wanted the clay pot rice. Surprisingly, the rice was served much earlier than the initial meat platter. It seems they have a policy of preparing in advance rather than serving the best at the right moment. I ended up ordering more meat before the initial platter arrived, as I was left with just rice. You can also order condiments for the buffet lunch, and this time lemon juice was available on the table along with sweet and spicy sauces. The initial platter included grilled kalbi and grilled pork kalbi, which was a disappointment for those who dislike certain meats. Additional orders arrived just as I started eating the initial platter. The kalbi was thicker than what I had seen at "Ichiban Club" before, while the grilled kalbi was thinly sliced. The size of the sirloin was surprisingly small, with only 4 pieces for two servings. The soft harami looked processed with added fat, but it tasted better than expected. Overall, the portion sizes and quality of meat were disappointing.

This week's Meat Day, as usual, had lunch and drinks at a yakiniku restaurant. I had a JAF discount coupon, and since they recently renovated, I went to check it out. Despite finishing the renovation in just about 10 days, both the interior and exterior look completely different. Before the renovation, it was a place where I would go when I wanted to eat all-you-can-eat cheaply, compromising on quality. However, looking at the official website, it seems like they now offer trendy options like large cuts of meat and thick slices of meat, possibly competing with nationally popular all-you-can-eat restaurants nearby. I opted for the premium all-you-can-eat course with black wagyu, but it looked worse than the Satsuma beef I had at Uemura Ranch the other day. The beef tongue had thickness but lacked chewiness and flavor. It might have been better to go for the molded pork tongue. The portion size for the all-you-can-eat dish remains extremely small, and the menu items that I thought were large cuts of meat turned out to be merely thinly sliced with names like King Kalbi, One Kalbi, and Diamond Kalbi. It seems impossible for Zensho's business style to achieve higher quality. The vegetables were wilted, so I didn't feel like ordering any salad. The specialty here seems to be the clay pot rice, and I tried the limited edition version with jacq and crispy plum. Some people wrote harsh reviews, but it wasn't that bad. However, the portion size was equivalent to three regular servings of rice, which might lead to a lot of food waste, especially for solo diners who can't finish it. This is understandable since it was just after lunchtime, but some ice cream flavors were sold out, with the popular ones being rainbow (only about three colors) and chocolate mint, which was fine for me. Despite the large size of the hall, the staff was unusually scarce, so they probably couldn't keep up with replenishing once the pre-prepared items ran out. Strangely, only the expensive ribeye had a large portion size, and I ended up leaving some behind, but I finished the clay pot rice. Thank you for the meal.

I used the all-you-can-eat lunch option. I have been to the evening all-you-can-eat twice and it was affordable, so this time I chose the slightly cheaper lunch course for 100 minutes. The kalbi was very delicious. The clay pot rice was also good. It was under 2,000 yen, and desserts (ice cream, soft serve, waffles, etc.) were also all-you-can-eat. The service was very quick, and the staff were very kind. I also ordered a lot of side dishes and I am very satisfied. I will visit again. Thank you for the meal.

Starting from this July, it seems that you can now make online reservations for bento lunches, so I made a reservation and went to pick it up. I arrived at the designated time, about 2-3 minutes before my order time, and my bento was already waiting for me next to the cashier. When I opened it at home, it looked exactly like the photo on the official website - a bento with plenty of rice covered with slices of roast meat. The amount of meat may not have been much, but the visual presentation is important for the feeling of fullness and satisfaction. For elderly people like me, the portion size was sufficient. When it comes to bento lunches from yakiniku restaurants, they tend to be priced higher than convenience store bentos, so I think the price of 842 yen (including tax) for this bento with its contents is quite reasonable. Some points for improvement could be the fact that you have to make reservations by 11:00 for pick-up between 12:00 and 13:30, and one hour in advance for other times. Also, although online reservations are possible, online payment is not available, so you have to pay at the cashier (especially during busy lunch hours). Overall, with the convenience of online reservations, it's worth trying out for those who are nearby.