"Yakiniku Restaurant Tomoyuri" is a restaurant where you can enjoy the five senses, bringing together seasonal ingredients from all over the country and delicious Wagyu beef. We tried the 15,000 yen (excluding tax) course, which was an impressive experience. Despite living in the area for a long time, we encountered vegetables we had never seen before. You can enjoy the chefs' skills right in front of you. Dishes like katsu sandwich, beef tongue curry, and dragon egg rice bowl were so delicious that even though we were full, we couldn't resist enjoying them from scratch. When you hear about a yakiniku restaurant in Kitashinchi, you might think it's intimidating, but they focus on the production area and offer a great cost performance. The owner chef from Mitsui used to be a head chef at a famous restaurant, and I remember being impressed by the innovative menu back then. The owner chef's smile and conversation, as well as the staff's warmth, make it a recommended restaurant. The monthly course for 15,000 yen (excluding tax) includes various dishes like Saga beef tail and Chiba prefecture clams soup, beef tongue sashimi, and Miyazaki beef and chicken bone with truffle oil yukke. The atmosphere is cozy and the food is delicious, making it a great dining experience."

I happened to come across a video of VOOM on LINE, and it was very impressive. Although this was a new experience for me, I was convinced to make a reservation after feeling the genuine joy from the reviewers. The dishes were filled with the dedication of a meat kaiseki, and some of them left a lasting impression on me. The lightly roasted meat with the saltiness of karasumi pairs perfectly with sake. The Royale with a sauce made from soft-shelled turtle and topped with freshly shaved truffles is simply delightful. The slightly spicy sauce on the katsu sandwich, served with Shine Muscat grapes, brings a wonderful harmony to the palate. The shabu-shabu with soft-shelled turtle and beef bone soup is so good that you'll want to keep ordering more. The highlight of the meal was the kettle-cooked white rice, made with shiny rice from Yamagata. It was the perfect way to end a meal full of flavorful dishes. The beef simmered in a light soy sauce, the beef tongue curry, and other dishes were all outstanding, and I would love to write more about them, but for now, this is where I'll stop. Each dish reflects the sincere passion of the head chef, who carefully balances the use of meat throughout the meal. As I left the restaurant, I had a long conversation with the chef about his career, his good relationship with KPG representatives, and his dedication to cooking. It made me feel hopeful about the future of this restaurant. I truly want to support this place! I highly recommend it to everyone.

The restaurant is still new and offers a variety of meats cooked in various ways, all of which were delicious. The atmosphere is friendly, with customers coming to support the chef. Listening to regular customers chatting with the chef, you can tell he is kind and very likable. The restaurant has a high-end counter-style dining experience, similar to a sushi restaurant where you can watch the meat being cooked right in front of you. I went with a group and we ran out of time, so I would like to visit again once the chef has settled in.

I heard about the new meat cuisine in town and visited with excitement. The chef was friendly and a great conversationalist, making our girls' night out enjoyable. Every dish was delicious, especially the raw meat sushi roll with plenty of sea urchin on top. Some customers were there for the meat dishes, not just for business entertaining. Regular customers seemed to enjoy special menu items, which I found impressive. I'd like to try the beef cutlet sandwich next time! Thank you for the wonderful meal!

I have been a long-time customer of Mr. Mitsui, who served as the head chef at Kato Pleasure Group, and recently opened a meat cuisine restaurant called "Tomoyuri" in Kitashinchi. I have enjoyed many wonderful and delicious dishes over the years. I was really looking forward to visiting Tomoyuri, and finally had the chance the other day. It was amazing! The creative dishes were so delicious that even the meat seemed happy. I was surprised and delighted by the first taste of each dish. Thank you so much for the wonderful meal. I will definitely visit again and look forward to it. Thank you for everything, and I look forward to our continued relationship.

My partner received an invitation to an open dining restaurant, so we decided to go. The restaurant had a calm, cozy atmosphere with private rooms available. We opted for the luxurious course priced at 22,000 yen with a wine pairing. The menu included collagen-rich oxtail and clam soup, various dishes featuring premium ingredients like wagyu beef and abalone, and a delicious fruit punch dessert. The head chef, who has many years of experience, prepared each dish meticulously, making them easy to enjoy without feeling overwhelmed. We enjoyed the seasonal ingredients and the chef's playful anecdotes. My partner has already made another reservation, and I can't wait to visit again. Thank you for the wonderful meal!

I went there again. Course menu for 16,500 yen with pairing: - Champagne - Clam and lobster tail soup - Appetizers: Hokkaido scallops with peanuts, lotus root and button shrimp, beef tail and foie gras spring rolls with apple mango sauce - Tajima beef triangular belly with consommé jelly, Western wasabi, sea urchin - Mimu cedar sake - Kumamoto's halami tataki with aromatic ponzu sauce, Jerusalem artichoke chips - Kuro Ryu sake - Eel red rice steamed rice cake and Saga beef hane shita dumpling style - Miyazaki beef cutlet with Gorgonzola sauce, Hokkaido white asparagus, Hungarian honey - Kobe beef loin and clam stew - Red wine - Miyazaki beef ichibo with ginger sauce, zucchini, garlic chips - Yamagata-grown Tsuyahime rice - Beef tendon curry - Fruit punch It was delicious.

Tsurutontan, a new meat cuisine restaurant operated by the Katopreja Group, was eagerly anticipated. The dishes, created by Chef Mitsui who has been serving as the executive head chef for many years, were all delicious and provided a soothing experience. The course included a variety of dishes made with carefully selected ingredients, such as Saga beef tail soup, Hyogo Mita beef tartare, Miyazaki beef loin stew, and more. The restaurant offers a wide selection of wines, champagnes, and sake chosen by the sommelier for pairing with the dishes. The live cooking experience at the counter seats allows guests to enjoy the food with all their senses. The highlight was the incredibly tender and delicious sesame miso katsu sandwich. The meal ended with a choice of freshly cooked white rice, mixed rice, beef tongue curry, or egg rice. Overall, it was a luxurious and satisfying dining experience that I highly recommend to everyone.

Open on May 10, 2023, this refined and glamorous meat cuisine restaurant offers a selection of premium wagyu beef from all over Japan, along with delicious Japanese cuisine curated by the knowledgeable chef Hidekazu Mitsui. During the month of May, a katsu sandwich will be given as a gift! (The sauce varies depending on the day.) Monthly Chef's Choice Course: My favorite is the [Appetizer] - A colorful appetizer displayed in a lily-shaped dish, featuring delicacies like clam and cod sprouts in a white dressing, as well as a variety of dishes including Saga beef heart. Under the lily petals, you'll find a marinated Miyazaki beef loin sushi topped with French caviar. [Cold Dish] - Kobe Mita beef tenderloin yukhoe with white truffle-infused egg yolk soy sauce. Watching the chef place vibrant Miyazaki sea urchin on top is truly exciting! [Palate Cleanser] - Okayama's mochi rice moon peach steamed with a soft medicinal paste. This dish is created with the chef's kindness in mind, considering digestion after eating raw meat like sashimi. [Fried Dish] - Tajima beef lamb loin sesame miso katsu sandwich. The fragrant sesame miso is irresistibly delicious. It's the best katsu sandwich I've ever had! [Simmered Dish] - Miyazaki beef loin and Kyoto Hiyoshi sansho hot pot. The tender loin meat and fluffy homemade tai fish head are incredibly delicious! Including spring bamboo shoots and fresh young shoots from Kishiwada, it captures the taste of spring. [Grilled Dish] - Okayama Isami Ranch Kibi Black fillet charcoal-grilled with Awaji onion sauce. The beloved fillet meat impresses with its tenderness and deliciousness. [Main Dish] - 1. Yamagata Tsubaki Princess rice cooked in a pot 2. Kamadaki rice with clams and spring beans (bamboo princess skin, Usui beans, snap peas, and myoga) 3. Wagyu beef tongue curry with dragon egg rice bowl *Choose one from options 1-3. All varieties are shown in the photo. ☆ Beautiful "lily flower chopstick rest" - A custom-made item requested from Togashi Yoko, a glass artist at Miyatomi Glass Studio in Ashigara, Kanagawa. Each one has a different color!

Chef Hidekazu Mitsui, who served as the head chef at famous restaurants such as Tsurutontan, has carefully selected the finest Wagyu beef from all over Japan to create a luxurious and interactive dining experience at this restaurant. The dishes, filled with Mitsui's dedication, were meticulously explained one by one, allowing us to enjoy them to the fullest. In particular, the Miyazaki beef loin meat and Kyoto Hiyoshi sansho pepper hot pot was a standout, with a broth made from beef tongue, Hokkaido kelp, Kochi bonito flakes, and red snapper broth. I became a big fan of Mitsui's cooking, which delicately combines flavors from various regions across the country. The restaurant also offers a wide selection of sake and wine to enjoy alongside the dishes. Everything from the meat to the rice, salt, garlic chips, and condiments served had a purpose, and it was delightful to hear the explanations from the counter. It was a truly happy place where you could savor Wagyu beef from different perspectives. The name "Tomoyuri" also reflects the chef's kindness, creating a warm and delicious dining experience.

As many of you may know, I visited Tomo Yuri, the meat kaiseki restaurant in Kitashinchi run by Chef Mitsui, the former head chef of Tsurutontan. Today's meal was exceptional, featuring not only delicious meat dishes but also seafood dishes that were expertly prepared. The drink pairings were also spot-on. This restaurant is likely to become very popular and reservations may become difficult to secure.

On May 10th, a new restaurant called "Niku Kappo Tomoyuri" opened in Kitashinchi. I visited the restaurant and tried their course menu, the "Monthly Chef's Choice Course" priced at 15,000 yen (excluding tax). The head chef previously worked as a head chef at Tsurutontan, and the live cooking experience at the counter was fantastic. The course I had included various dishes such as Saga beef tail soup, Kobe beef tartare, Miyazaki beef yukke, and more. The restaurant is located at 1-3-26 Sonezaki Shinchi, Kita-ku, Osaka. For reservations, you can call 050-3091-8321.

The food was delicious, so I immediately repeated my visit. They changed the menu for me since I had been going daily. Here are some of the dishes I tried: - Tajima beef cutlet sandwich with sesame miso - Wagyu beef tartare and pickled daikon hand roll - Uni dog - Okayama Isami Ranch Kibi Kuro fillet steak with Awaji onions sauce - Yamagata Tsuyahime rice and Wagyu beef tongue curry I also had seconds of the curry. For dessert, I had Fukuoka Amaou strawberries and Tanba Sasayama Shirayuki Daiohann coconut jelly. I also got some beef sushi rolls and clam and green bean rice balls for takeout. Everything here is delicious.

I visited the kaiseki restaurant "Niku Kappo Tomoyuri" that opened in Osaka's Kita-Shinchi on May 10th. Owned and operated by Chef Mitsui Hidewa, known for his attention to detail and dedication to the art of food, this kaiseki restaurant offers a lively dining experience that engages all five senses. Guests can enjoy courses and a la carte dishes featuring meat dishes that bring out the natural flavors of the ingredients. The "Chef's Choice Course" for dinner is priced at 15,000 yen and includes a variety of dishes such as Saga beef tail and Chiba clams soup, Saga beef liver and Toyama firefly squid namul, Okayama Isami Ranch Kibi Black beef fillet sushi, Hyogo Mita beef chuck tartare, Sendai beef tongue sashimi, Tajima beef lamb shin sesame miso cutlet sandwich, Miyazaki beef loin stew, homemade red snapper head, Okayama Isami Ranch Kibi Black beef fillet charcoal-grilled, Yamagata Tsuyahime rice, clam and fava bean rice, wagyu beef tongue curry, dragon egg rice bowl, red miso soup, pickles, and desserts featuring Fukuoka Amaou strawberries and Tanba Sasayama Shirayuki Daiginjo. The attention to detail in the ingredients, cooking methods, and presentation of the dishes was impeccable. The chef aims to fill guests' stomachs and the portions are beyond one's imagination. I was able to enjoy the artistic cuisine of Chef Owner Mitsui Hidewa, who honed his skills in Japanese cuisine at a ryokan and gained experience in hotels, ryotei, and kappo restaurants.

In Kitashinchi, on May 10th, the newly opened Niku Wari Kappo Yururi, owned and run by Chef Mitsui Hidewa, offers a variety of dishes filled with heart and love. I was invited by gourmet friends and had the pleasure of enjoying the monthly chef's special course for 15,000 yen. The seasonal ingredients were sourced from various regions and the cooking and presentation were like a form of entertainment. The meal started with a luxurious Saga beef tail and Chiba clam tail soup. The menu included a variety of dishes such as appetizers, sashimi, grilled meats, and dessert, all made with high-quality ingredients. The price was quite reasonable considering the quality and quantity of food. I highly recommend trying the dishes and the orange juice, even though the price may be a bit high.

The newly opened restaurant is located in the Granpale Building 1F in Kitashinchi Hondori, next to Seven Eleven. Upon opening the door, you will find a counter in the shape of the letter "C". The interior of the restaurant exudes a luxurious atmosphere. The menu offers two courses priced at ¥16,500 and ¥22,000, and there is a great selection of champagne, wine, and sake curated by a sommelier. The name of the restaurant is "Tomoyuri," so even the chopstick rests, dishes, and utensils are carefully selected and meticulously arranged. I tried the ¥16,500 omakase course, which included the following dishes: - Saga beef tail and Chiba clams soup with Tokushima yuzu - Appetizers: Clams, garlic chives, udo, grilled shiitake mushrooms, and Kyoto Hiyoshi sansho pepper; Saga beef heart and Toyama firefly squid namul with Kyoto Hiyoshi katsuo-na mustard miso; Okayama Isami Ranch Yoshii wagyu fillet sushi with Akita pickled radish and smoked iburi-gakko The meal continued with various other dishes such as Kobe beef tartare, Sendai beef tongue sashimi, and Okayama Isami Ranch Yoshii wagyu fillet steak. Each dish was meticulously prepared and presented, showcasing the chef's skill and attention to detail. The meal ended with a choice of steamed rice dishes and a satisfying dessert. Overall, the dining experience at Tomoyuri was exceptional, with delicious food, attentive service, and a sophisticated atmosphere.

I enjoyed it very much.