"Yamagata-ya Theater is still evolving. Today, I visited 'Yamagata-ya' for the first time in several years. Recently, I had trouble finding the right timing for reservations, so I hadn't been able to go, but I finally made a return visit. Actually, the owner of the Kyoto restaurant 'Miyoshi' that I visited the other day recently went to Yamagata-ya and raved about the famous 'natural mushroom hot pot' being delicious. Currently, Yamagata-ya offers a choice between hot pot or grilled (meat-based) dishes. Since it was my first time in a while, I chose to go with the 'grilled' option today. Here is the course menu for today at Yamagata-ya: - Assorted kimchi with radish, crown melon, pineapple, tomato, corn, and Changja kimchi. - Grilled tongue (one side grilled, with a drop of sudachi). It is the Yamagata way to put the raw side on your tongue before eating. - Grilled tongue (with spicy daikon radish). - Tail simmered in black vinegar. - Tongue shabu-shabu (with mushroom broth and watercress). - Tongue steak (bottom side and top side). - Harami (one side grilled). Eat it with wasabi wrapped around it. - Gyudon (using hot pot broth with mushrooms and sliced harami). We started with the usual diverse kimchi assortment. It all comes back to me. Definitely a must-try! As always, even with just one tongue, the way Yamagata-ya handles the preparation, cooking, seasoning, and serving is outstanding. The tongue shabu-shabu and the simmered tail were also great. Harami grilled on one side with freshly grated wasabi was a perfect match. The owner of Yamagata-ya focuses on tongue, harami, and fillet. The last dish, the gyudon, which was a first for me, was the best I've had. Recently, the owner has been into golf, fishing, and camping. I thoroughly enjoyed the long-awaited Yamagata Theater, chatting with the owner about various topics. I look forward to trying the hot pot in winter next time. Thank you for reading until the end. If you liked the review, please like, follow, and save the restaurant. Thank you."

On June 9, 2023 (Friday), during the a la carte business day, we had the following dishes: - Harumi 1 piece ¥1,000 (tax included) x2 - Tail grilled ¥500 (tax included) - Tataren 2 pieces ¥1,000 (tax included) - Kimchi assortment ¥1,000 (tax included) - Complimentary spicy cod roe with pistachios ¥1,000 (tax included) - Edamame in black vinegar ¥1,000 (tax included) - Mushroom motsu hot pot for one serving ¥3,000 (tax included) - Canned chu-hi ¥1,000 (tax included)

I ordered the following menu items: - Black oolong tea: ¥1,000 - Kimchi assortment: ¥1,000 - Mushroom motsunabe (offal hotpot) for one person: ¥3,000 - Taretan (grilled beef tongue): 2 pieces for ¥1,000 - Harami (skirt steak): 1 piece for ¥1,000 - Grilled tail: ¥500 The mushroom hotpot topped with Korean seaweed was absolutely delicious. Thank you for the meal! Thank you, Yamagata-ya in Kitashinchi!

I finally had the opportunity to eat the desired Hanasansho hot pot (((o(*ﾟ▽ﾟ*)o))). I had visited this place before for à la carte dishes, and it was incredibly delicious. However, when it comes to Yamagata-ya, I always wanted to try the mushroom hot pot! The Hanasansho hot pot course costs 45,000 yen (※price may vary depending on the season). - Kimchi assortment - Corn: The sweetness and acidity are amazing - Shiso leaf soy sauce pickles: I love this - Changja: It's dangerously good - Matsunami cabbage: Light and fresh - Pineapple kimchi: Surprisingly delicious - Apple: Fruity and fragrant - Tomato: Juicy and fruity - Crown melon: Amazing texture and sweetness - Black Wagyu Chateaubriand: Unbelievably delicious - Daikon with grated radish: Served with homemade ponzu and two types of Korean chili peppers - Beef tongue: Melts in your mouth - Namafu fried tofu: Light and delicious - Thick-cut tongue: Amazing taste and texture - Hanasansho hot pot: The soup is incredible, with a variety of mushrooms and other ingredients - Rice porridge: The broth is rich and flavorful - Dessert: Large and sweet strawberries This was a truly delightful experience. I highly recommend trying it out!

Yamagataya, a meat bar in Kita-Shinchi, a 5-7 minute walk from Kita-Shinchi Station. The restaurant has been selected as one of the top 100 grilled meat restaurants in the West from 2018 to 2022. They offer high-quality cuts of meat such as tongue and harami, trimmed in a hearty manner. The prices are on the higher side, but you can enjoy top-quality meat. We tried the grilled course, which started with unique kimchi made with ingredients like sand burdock, celery, and burdock. The perfectly grilled tongue, with instructions to place the uncooked side on your tongue, allows you to fully savor the flavor of the meat. The tender, simmered oxtail with soy sauce and black vinegar, mushroom soup with a quick sear on the tongue, and thickly sliced tongue cooked to perfection were all amazing. The grilled harami and sweet and savory beef bowl were also delicious. This is a must-visit restaurant where you can fully enjoy tongue and harami. Thank you for the meal!

From the moment you open the door, there is a chic and luxurious atmosphere. The owner personally cooks and serves the dishes right in front of you. If I had to categorize it, it would be like a "premium Japanese beef offal grill." The food was excellent. I will definitely go back.

Today's dinner at Kitashinchi was at Yamagata-ya, where you can enjoy top-notch, exceptional beef tongue. I visited Yamagata-ya to try their "Yamagata-ya Omakase Yaki Course," a restaurant that specializes in beef tongue without holding back. The moment they cut into the beef tongue, I couldn't help but feel it was a waste. The beef tongue at Yamagata-ya is completely different from what you would have in Yamagata, known for its beef tongue. The texture, juiciness, and tenderness of the beef tongue at Yamagata-ya were on a whole other level, surprising me. They grilled and shabu-shabu'd this top-notch beef tongue, along with harami, matsutake mushrooms, and tail meat. The Yamagata-ya Omakase Yaki Course was an unforgettable, blissful experience of deliciousness. Thank you for the feast. Today's menu was 29,200 yen, and the Yamagata-ya Omakase Yaki Course was 24,200 yen. It included a variety of kimchi, grilled beef tongue, tail soup, beef tongue shabu-shabu, beef tongue steak, harami, matsutake mushrooms, and more. It ended with frozen Shine Muscat grapes and other drinks.

I went to Yamagata-ya for the first time in a while. The chef is still an interesting person with a clear distinction between work and personal life. *It may seem difficult to make a reservation at first glance. The meal started with kimchi, followed by grilled tongue, harami (skirt steak), matsutake mushroom, and mushroom hot pot, and finally, porridge. This restaurant only uses the best parts of meat, so the tongue is especially amazing! They cut the tongue meat generously for grilling and hot pot, and it doesn't get tough even in the hot pot! If you want to eat really delicious meat and hot pot, this is the place to go, but it may seem challenging during hot pot season, so try making a reservation for other seasons. Thank you for the meal.

The other day, my senior in Shinchi took me to Yamagata-ya! It is the only place in Shinchi where I can vent and have a meal treated by someone else!! It was my first time at Yamagata-ya and it was very delicious. The first Hana Sansho of the year was very fragrant and tasty. Also, the grated daikon was incredibly delicious. It was the first time I ate so much daikon! #Kitashinchi #Kitashinchi Gourmet #Kitashinchi Yamagata-ya #Beef tongue #High-end restaurant #Difficult to reserve #Pork Crown #Pork Crown 2012 #Champagne #Want to connect with champagne lovers #Turtle Bay

Facility: The air conditioning is set to full blast to match the temperature of the chefs making the hot pot, making it too cold and causing health issues. Toilet: Unappealing to visit. Taste: Total cost 96,600 yen for 2 people. Course: Mushroom hot pot. Drink: Oolong tea x3. Recommended for September-October when natural mushrooms are in season. The restaurant specializes in tongue, harami, and sirloin. The owner mentioned that natural mushroom hot pot is best from mid-September to the end of October, with other seasonal variations throughout the year. Service: Payment by credit card. Customer service: Not very polite, feels more like being served art pieces than food. Overall: The food is decent, but the uncomfortable environment and poor service detract from the dining experience. Following the owner's instructions, cleaning up after oneself, paying a high bill, and eating tasty mushrooms may appeal to some food enthusiasts, but the overall experience is lacking. The taste is just one aspect of a dining experience, which also includes the atmosphere, temperature, aroma, and service. A fun weekend outing turns into a disappointing experience due to the high price, unpleasant environment, and lack of respect for customers. The unreasonable pricing and lack of integrity in the billing process make this establishment stand out in a negative way. It's no wonder their attempt at expanding to Tokyo failed. A more reasonable price range would be around 70,000-80,000 yen.

They serve excellent hormone in perfect condition, allowing you to enjoy it at its best. The kimchi assortment that comes out first is superb, and this time I particularly loved the sand lizard. I wanted more of it. And of course, the perfect way to finish is with the "Gataya's Gyudon," which is also delicious.

The Yamagata-ya restaurant we visited some time ago is a great place for a private party with friends. The beef tongue is incredibly delicious and beautiful, as well as the mushrooms. Yes, they are both in a hot pot. While the hot pot with flower pepper and natural mushrooms is amazing, the reliable beef tongue and mushroom hot pot is also top-notch. The beef bowl and porridge at the end are exquisite. You can take both home, and the porridge tastes even better the next morning, allowing you to enjoy Yamagata-ya for two days in a row. It's a double dose of happiness. By the way, the first kimchi and baby leaf salad are also great. Thank you very much.

Kimchi, wood ear mushrooms, tomatoes, cantaloupe, persimmons, cabbage, pineapple, pear, natural mushrooms, beef tongue shabu-shabu, fragrant dishes, flavored dishes, broth-based dishes, shiitake mushrooms, enoki mushrooms, shimeji mushrooms, maitake mushrooms, maitake mushrooms, matsutake mushrooms, king oyster mushrooms, golden oyster mushrooms, chestnut mushrooms, beech mushrooms, red pine mushrooms, enoki mushrooms, yellow oyster mushrooms, shiitake mushrooms, shimeji mushrooms, shimeji mushrooms, fried tofu, ginger, soy sauce, beef tongue, one-sided grilled rice porridge.

Yamagataya in Kitashinchi offers a Kansai-style atmosphere with a polite service and delicious food. The abundant mushrooms give a healthy impression, making it a great combination with the tongue shabu-shabu course. #Yamagataya #KitashinchiGourmet #TongueShabuShabu

This is one of the few restaurants that offers the best hormone with the best grilling. The hormone is incredibly fresh. I ordered the "Gataya's Gyudon" in a small size because I am on a diet, but it was so delicious that I ended up getting a second helping.

I was taken to a famous restaurant by the Mama of Shinchi. It seems to be a well-known yakiniku restaurant in the area. It's a yakiniku kaiseki, I suppose. Since it was a sudden visit, we didn't go for the default course, but instead left it up to the master. The beef tongue was cut whole and before I knew it, it was the base of the tongue. Next, the harami was cut whole and eaten with ponzu sauce. I also forgot, but after the tail, was it the breast? There were various other dishes as well. I have been to many yakiniku restaurants, but I have never tasted such high-quality ingredients. There is absolutely no odor, and the cooking and seasoning are almost perfect. This is truly the pinnacle of meat kaiseki. When it comes to Kansai's meat kaiseki, there are restaurants that cut high-quality cuts in a flashy manner, but it's starting to seem ridiculous. Delicious meat cooked in the optimal way. Good food is delicious!

I've always wanted to go to Yamagata-ya.. I wanted to eat the tongue and mushroom hot pot.. I saw the chef on Instagram and got excited! At first, I thought it was a bit intimidating, but slowly I was drawn into the chef's world.. I wanted to see the chef cutting the tongue right in front of me, but my seat was far away so I watched from a distance.. I realized that I'm interested in cutting meat and I want to try it myself, haha.. I watched as the chef beautifully trimmed the tongue, cutting only the most beautiful parts and putting them in the pot first.. The rest you can see in the videos, but it was all about enjoying the meal along with the chef's talk performance, the chef's world✨.. The kimchi platter that came out first was so delicious.. There were apple kimchi, pineapple kimchi, and melon kimchi, and they were all amazing!!.. The fruit kimchi was so good!!.. Especially the apple kimchi was incredibly delicious.. I was captivated from the start and fell in love♥️.. As you can see in the photos, there were various ways to enjoy the meal, and I truly savored the tongue and mushroom hot pot(*´꒳`*).. The price was definitely on the higher side, typical of Kita-Shinchi, but it was worth it for the location and the chef, so overall I am satisfied♥️.. Thank you for the meal(*´꒳`*).

Yamagata-ya♡♡ This time, we had the grilled course♡ The tongue was really, really delicious♡♡♡ The hot pot was also delicious, but the grilled dishes were the best♡♡ The meat melts in your mouth♡♡ The tongue shabu-shabu that comes out in the middle is also delicious... gentle. They say even the broth is delicious. The last beef bowl was too delicious‼️ The perfect balance of meat, egg, and rice♡♡♡♡ It was so delicious!!!!

I finally visited Yamagataya, a restaurant located near Kitashinchi Funadaiku on the Yotsubashi side. The restaurant has a counter with 6 seats, and it's perfect for a date. On this day, I had the seasonal specialty, natural mushroom hot pot, which was amazing. The mushroom hot pot is in high demand during this season, so I was thrilled to be able to go. We started with a variety of kimchi, including fruit kimchi which had a unique but delicious taste. Then, we had tongue (beef tongue) on a bed of watercress in the hot pot, which was incredibly delicious. The finale was the rice porridge, which was irresistible. It was a luxurious experience where we got to enjoy many different types of mushrooms that I had never tried before.

I visited "Kitashinchi Yamagataya," located about a 5-minute walk from Kitashinchi Station. This restaurant has been awarded the "Tabelog Yakiniku Top 100" in 2018 and 2019. The restaurant is located on the 3rd floor of the building called "Espace Kitashinchi 25," with a counter seating for 6 people. Here is what I tried this time: - Kimchi platter: Includes tomato kimchi, Shine Muscat grapes, pineapple, Chinese cabbage, and more. The fruit kimchi was surprisingly delicious. - Natural mushroom tan shabu: We enjoyed a "mushroom hot pot" first, followed by a "tan (beef tongue) and watercress shabu-shabu," and finished with a triple delight of "zosui" (rice porridge). The mushroom variety included slippery jack, natural nameko, matsutake, shiitake, enoki, shimeji, chestnut mushroom, king trumpet mushroom, willow mushroom, and maitake. The broth from these mushrooms was rich and satisfying. - Traditional fried tofu: The thickness and flavor of the tofu were beyond expectations. - Tan one-side grilled shabu-shabu: In addition to the shabu-shabu, we also ordered grilled beef tongue. By only grilling one side, we could enjoy the contrast between the cooked and rare parts. We left the restaurant feeling full and satisfied. I will definitely visit again. Thank you for the delicious meal.

I heard there was a two-week limited menu in April and made a reservation. The special menu was a hot pot with sansho pepper! I was surprised by the taste that even a famous mom loves (*≧∀≦*). They said the price was high, but it was worth it, haha. The porridge at the end was so delicious, it was the best part. The combination of grated daikon radish and sansho pepper was outstanding and irresistible. I'm looking forward to the October limited mushroom hot pot next! (*≧∀≦*)