I visited Yakiniku Horumon Jinsei Oo-chan in Higashi Ward, Fukuoka City. I became a fan after my last meal there, and this time I requested some off-menu cuts and they prepared a special course for me. The Oo-chan all-you-can-drink special course (¥10,000) included Hakata kimchi pajoli, thick-cut tongue, misu jiribu, shinshin rib, kaburi thick-cut harami, yan wing, kama rice, wakame soup. As I've started to prefer lean meat as I age, the Tajima beef yakiniku at Oo-chan is a whole new experience! Both the loin and kalbi are delicious. The rice is cooked in a wing pot, so you can really taste the flavor of the rice, making the "yakiniku on rice" a special treat for me. I was once again very satisfied with Yakiniku Horumon Jinsei Oo-chan. Looking forward to my next visit. Thank you for the meal!

First visit. It was absolutely fantastic. The quality and freshness of the yukke, the way the harami was cut, the balance of fat and lean meat, and the taste of the sauce all impressed me, so I was satisfied. They mentioned that a sister restaurant called Haruyoshi will be opening. It's in Chuo Ward, so it will be easier for me to visit. It was great. I finally had some harami that I was truly satisfied with after a long time. The beautiful dishes are also very appealing. I feel happy.

I went before the typhoon approached. Many shops were closed, but this place was full of customers. Everything I ate was delicious and I was very satisfied. They will open a second store in Haruyoshi next month, and it seems like I can meet Daichan there. Recently, Shokichi from "Meatism" EXILE visited the restaurant two days in a row. I want to go again.

In Hakoasaki, there is a particularly lively yakiniku restaurant. It's still as amazing as ever. The hormone is of course delicious, but the punch of the lean meat is incredible. And the tongue, yukhoe, well, they are just fantastic. Ordering the Ochan platter is a must, along with extra thick tongue, liver, and yukhoe. This is enough to fill you up. Even though the Ochan platter is listed as three types of lean meat, the Chateaubriand also makes an appearance. The power of the lean meat rushing in before you even get to the hormone is amazing. The hormone that follows is also well marinated and delicious. While yakiniku is supposed to be eaten with sauce, the meat is already so flavorful even before dipping it. The joy of eating yakiniku is irresistible. It was so delicious.

First of all, the sauce was excellent! Of course, the meat selection was top-notch. Lightly seared raw liver with sesame oil and salt. The freshness was outstanding, almost wanted to eat it raw. Yuke with egg yolk and sweet sauce mixed in was amazing! The kimchi was also spot on. The thick-cut tongue was worth the price, just like Nitori (laughs). Overall, the meat was delicious, the side dishes were tasty, and the staff and atmosphere were great. It's a really wonderful yakiniku place. If it's close by, I'd like to visit once a month. Both my senior and junior colleagues seemed satisfied, so today, I'm on taxi duty again.

◆Appetizer: Kimchi with bamboo shoots! In season now! ◆Special combo (recommended 3 types + upgrade to lean meat): The meat is beautiful! Tender and full of meaty flavor. It was gone in an instant. ◆Thick tongue: Extremely delicious. Thick cut. ◆Sweet hormone: The fat is sweet. It's fatty but delicious. Stayed for just over 1 hour. It was so delicious that I ate it quickly. There are many rare cuts, so if your wallet allows, I would like to eat more.

It was so delicious♪ The meat was definitely top-notch♪ And the side dishes were also delicious♪ The oxtail soup and yukgaejang soup were also delicious. Shiny rice with kimchi was the best♪ The kimchi was so good that I wanted to take some home♪ The chef and the male staff were kind. I was able to enjoy a delicious and fun meal♪ Thank you♪

This is not a horse meat shop, it's a newly opened restaurant. Nearby is the popular Hakuryuken. Yakiniku Horumon Jinsei Daichan Fukuoka City, Higashi-ku, Maida 2-4-3 17:30-22:00, Closed on Wednesdays 092-710-6629 *Parking available at nearby coin parking. There are counter seats and table seating, but not many, so reservations are recommended. They carefully select rare cuts from Kobe, Tajima, and Ota, and serve them freshly cut. Highly recommended dishes include the special Gyuniku Karubi Mix & Tamago for 980 yen, and the exquisite Golden Liver Yaki for 980 yen. Recommended special three-meat platter + Horumon Mix (can change to lean meat) for 3000 yen per person. #Yakiniku Horumon Jinsei Daichan #Yakiniku Daichan #Tajima beef #Maida Yakiniku #Tetsutoniku #tetsuya720

We visited the restaurant with four locals who recommended us to try the Yukke, which was delicious. We enjoyed the Namul so much that we asked for seconds. The restaurant was full, and we were served raw pepper as a starter, which was a first for us. There were various types of sauces on the table, so we could enjoy different flavors. It was a lively and enjoyable dining experience. Thank you for the meal!

I went to "Yakiniku Horumon Jinsei Daichan" near the Kyushu University Hospital and grilled some meat. This is a famous Tokyo restaurant where the owner opened the first Tajima beef specialty yakiniku restaurant in Fukuoka in March this year. It's an incredible meat craftsman's shop. The special course with all-you-can-drink is ¥7,500. The weather was bad that day, causing various issues with ingredient preparation, but the irregular menu was amazing. I had heard it was amazing, but I didn't expect it to be this amazing! It was a long time since I was so impressed. They make hidden cuts according to the state and part of the meat, which elevates the deliciousness to another level. If you want to be impressed by yakiniku, be sure to visit this place.

In Tokyo, I helped out at the Tsukemen Expo, so as a reward, I was taken to Komaya's head chef. It was amazing! Each dish was of high quality, and the sauce had a Kansai-style flavor, which was the best! The pepper was really good too!! I want to go back again. Thank you for the meal!

I heard from a friend that there is a great cost-effective restaurant, and I had been wanting to go there. Eventually, I was invited by an acquaintance and went there. The restaurant has a counter, tables, and tatami seating, and can only accommodate about 15 people. We started with a toast of draft beer and kimchi. Then we tried the raw liver and seared liver, both of which were delicious and had no unpleasant smell. The seared liver was cooked perfectly. We also tried cuts like Ichibo, Creamy, Lamp, Kaonomi, and Mino. The prices were reasonable for the quality of food. It was so tasty!

About a 15-minute drive from Hakata Station. A high-quality restaurant with excellent meat quality, seasoning, and beautiful presentation. They offer dishes like seared yukhoe, grilled liver, thick tongue platter, spicy harami, thin-sliced tongue, and more. The owner is very knowledgeable about meat, so it's recommended to ask for their suggestions when ordering. Lunchtime menu is also available with the same options.

I visited a yakiniku restaurant near Kyushu University Hospital. It has a casual atmosphere but offers Tajima beef, which is not common in Fukuoka. My friends made a reservation and we ordered a 3300 yen set menu, along with some a la carte dishes. The bean sprout namul served as an appetizer was delicious. The set menu included a variety of Tajima beef cuts like misuji, shinsin, kirinomi, and ichibo, all hand-cut. Additional cuts like brisket, uwamisuji, and shinsin were also available. The kimchi with perilla leaves had a strong flavor. The hormone mix in the set included shima intestine, maru intestine, and harami. Lastly, we ordered what I believe was kirimi, which was slightly thickly sliced. The sauce was not too salty but had a hint of sweetness. The yakiniku was cooked on a gas grill, but the ventilation in the restaurant was not great, so it could get smoky when it's crowded. It's best to wear clothes that you don't mind getting dirty. It would be nice if they had more vegetable options besides the namul and kimchi in the set menu, like a salad.

"The 'Ochan Meguriawase,' 'Golden Liver Steak,' 'Thick Tongue,' and 'Tajima Beef Aburi Yukke' were all so delicious and addictive, just like the photos on Instagram. The freshness and texture of the meat were amazing, especially the lean meat and hormone. The Ochan Meguriawase was impressive. Even though I wasn't very hungry, I couldn't stop eating. I was completely satisfied. The temptation of food in Higashi Ward is terrifying. The only regret is that I drove there, so I couldn't have any alcohol."

"Fukuoka's new restaurant bringing the flavor of Tajima - located in the quiet backstreets near Kyushu University Hospital, "Horumon Life Ochan." It is in the same area as the extremely popular bread shop "Panstock" in Higashi Ward, Hakozaki. The owner, who was the manager of Tokyo's "Kantekiya," uses Ota beef (Kobe beef with Tajima lineage), which has been appearing more frequently in Tokyo recently. The cooking is done with gas. The owner mainly handles the cooking but also comes out to serve customers occasionally. His friendly chatter is delightful. Today's order at Ochan's: Kameno, zabuton, thick tongue, shinsin, kameno, shoulder loin, shinsin, etc. The thick-cut tongue was a bit tough for someone like me who has tried top-level cuts from across Japan, but considering the price, it's good. Of course, I don't think the offal is from the Tajima lineage. Overall, each cut surpasses the average quality. One of the key points of this restaurant's evaluation is the good seasoning (complements the meat well). Although the location is inconvenient for central Fukuoka, standing next to "Donpaku," it can be considered an introductory restaurant to the Tajima lineage, which is still relatively unknown in Fukuoka. Thank you for the meal. Thank you for reading until the end. If you enjoyed, please like, follow, and save the restaurant. Thank you."

I visited a highly recommended yakiniku restaurant by an acquaintance. I ordered a platter of assorted meats, kimchi, and rice. The meat was so delicious that I couldn't stop eating the rice. I forgot to take photos, but I ended up ordering a second serving of rice and the manager's recommended cut of meat (I forgot the name). They suggested mixing it with egg, and when I tried it, everything melted in my mouth. It was absolutely delicious. This might be my favorite yakiniku restaurant I've ever been to. Thank you for the wonderful meal.

Fukuoka City Subway Hakozaki Line, located about a 3-minute walk from Exit 5 of Maizuru Kyudai Hospital Station, is a new yakiniku restaurant called Yakiniku Horumon Jinsei Ochan that opened on March 14, 2022. The owner, Ochan, trained for many years at a famous yakiniku restaurant in Tokyo, Kobe Yakiniku Kantei, before becoming independent in his hometown of Fukuoka. He is particular about using Arita ware and Imari ware, which are currently popular, for the dishes. We started with snacks like Hakata kimchi, melt-in-your-mouth pig's trotters, Tajima beef seared yukhoe, and heart sashimi! The eggs are also very delicious because they are particular about them. For grilling, we ordered the limited quantity thick tongue, the finest thinly sliced upper harami, and the recommended meat of the day. The thick tongue is incredibly thick as it is, but the meat is tender, so it's delicious to bite into. The upper harami and recommended meat are also delicious because the sauce is great! Finally, we ordered the famous mixed grill & Kujo green onions, which is a hormone dish, but the fresh hormone goes well with the Kujo green onions. The taste of the meat and hormones is excellent, and the people working there, including Ochan, are lively. There were already regular customers there, so it's sure to become a popular restaurant, so be sure to visit soon!

This restaurant has a very homely atmosphere, making it suitable for dining with close friends or family. The meat has a good balance of marbling and is easy to eat. The beef tongue was especially delicious.

The meat is absolutely beautiful ✨. Instead of gobbling it up, it's a restaurant where I want you to savor each piece.