Just a 7-minute walk from Shibuya Station, there's a luxurious Kyoto-style yakiniku restaurant that opened in July 2024. The “Kyonosuke Course” (¥8,800) includes a cheregi salad, homemade kimchi, beef tongue ★, Kyonosuke-style grilled meat ★, seared yukhoe, a two-piece meat platter (harami/cut ribs), premium rosu, egg soup, a two-piece hormone platter (shima chō/upper mino), sudachi cold noodles, and lemon sorbet. Everything was delicious, but the items marked with ★ were particularly standout! The beef tongue, shown in the first photo, is incredibly thick yet tender and juicy, making it very easy to enjoy. It is served rounded, which is exclusive to the course. Just two slices aren't enough; I wanted more! The Kyonosuke-style grilled meat (photos 4 to 7) is served with tororo (grated yam) for dipping, which is a uniquely innovative style! The tenderness of the rosu combined with the smoothness of the tororo is a match made in heaven. While there are many dishes that pair grilled meat with sukiyaki-style ingredients, I personally prefer the tororo. The interior features private rooms, table seating, and counter seating. The private rooms accommodate 2, 4, 6, 8, and even 10 to 20 people. One standout aspect was that they changed the grill almost every time, and the service was impressive! ✨

I visited "Kyoyakiniku Kyonosuke," which is about a 5-minute walk from Shibuya Station, on a Saturday at 5 PM. The place quickly became full, so I recommend making a reservation. The restaurant's recommended dish, the Dashi Roast, is a unique experience where you enjoy the roast with a Kyoto-style broth, and it was extremely delicious. Personally, I loved the tongue, which had a great plump texture! I also ordered a topping called Negi-jo (a combination of green onions and a garlic oil dish), and it paired perfectly with the meat, so I definitely suggest trying that! Thank you for the meal! 【Dishes I ordered】 - Thick-cut tongue - Negi-jo - Harami - Dashi roast - Assorted kimchi - Sudachi cold noodles

There is a yakiniku restaurant across from Shibuya Mega Donki. The interior has private rooms and a few semi-private booths separated by curtains. It is neatly organized and serves delicious yakiniku. The liver, in particular, is excellent. There are also plenty of photogenic menu items, all delicious. Items we enjoyed: - Dashi-roast beef with perilla and grated daikon - Roast beef yukke - Rare liver (which is exquisite) - Salt-grilled tenderloin - Grilled upper beef tripe - Liver - Cold noodles If you want to enjoy delicious yakiniku in Shibuya, this is the place to go!

The location, just a 2-minute walk from Shibuya Station's A2 exit, opened in July 2024, making it easily accessible. The owner personally visits and carefully selects only the finest meats. The interior features a calming, modern Japanese atmosphere, and private rooms are available as well. I enjoyed dishes centered around the dashi roast, such as the dashi-roasted beef served with a Kyoto-style broth, and the Kyoto-style grilled beef paired with tororo (grated yam). The standout item was definitely the dashi roast, which has a refined and light flavor achieved by washing away excess fat with the broth. It's my personal recommendation! 【Order】 - Dashi Roast & Shiso Roast - Kyoto-style Grilled Beef - Seared Yukke - Cold Noodles with Tororo - One drink 【Total cost】 Approximately 7000 yen per person.

◼️ Tabelog Score: 3.59 (as of December 2024) Genre: Yakiniku (grilled meat) & Hormones & Beef Tongue ◼️ Overall Impression: This restaurant specializes in lighter-style grilled meat! The meat has a lighter fat content, making it easy to eat—it's hard not to overindulge! They feature dishes using Kyoto-style dashi and tororo (grated yam), which is quite unique! It's a yakiniku place where you won't feel sluggish the next day! ◼️ Dishes Tried: - Yamamoto Kimchi (660 yen) - Seared Yukke (1760 yen) - Dashi Roast with Kyoto-style Dashi (1760 yen) - Shiso Roast with Homemade Grated Ponzu (1870 yen) - Kyo-no-suke Roast (1980 yen) - Thick-cut Tongue (3200 yen) - Sagari (3080 yen) - Kalbi (1760 yen) - Filet (4180 yen) - Shimacho (1100 yen) - Medium Rice (440 yen) ◆ Yamamoto Kimchi (660 yen): They also have seasonal kimchi, currently lotus root! I hope they’ll serve tomatoes in the summer! ◆ Seared Yukke (1760 yen): So delicious! Raw meat is always a winner. I could easily eat a bowl of rice with it. A little dipping sauce adds extra flavor, perfect with rice! ◆ Dashi Roast with Kyoto-style Dashi (1760 yen): The light roast is quickly seared and topped with dashi—so refreshing! The dashi is amazing! ◆ Shiso Roast with Homemade Grated Ponzu (1870 yen): You get a whole shiso leaf with this roast! The shiso's texture adds great variety—it’s a perfect combination. ◆ Kyo-no-suke Roast (1980 yen): I paired it with aishi (seaweed) tororo! I drizzled the leftover tororo over my rice and added a bit of yakiniku sauce—delicious with rice! ◆ Thick-cut Tongue (3200 yen): It’s crispy and tender—so lovely! They provide scissors, making it easy to eat—thoughtful! ◆ Sagari (3080 yen): It’s got a nice red meat flavor yet is incredibly tender—my favorite! ◆ Kalbi (1760 yen): Absolutely delicious! It's rich in fat and pairs perfectly with rice—so instinctively tasty! ◆ Filet (4180 yen): This has a refined red meat quality; it was soft and very tasty. ◆ Shimacho (1100 yen): It has just the right amount of fat, so you won’t feel sluggish the next day! Even when it flares up while grilling, they give you ice to cool it down—very considerate! ◆ Medium Rice (440 yen): The portion isn’t too much, making it easy to order! There’s also a small size! For appetite-driven guests, a large would be just fine! Enjoy your meal! ◼️ Atmosphere: The interior has a casual vibe with nice tables! ◼️ Crowdedness: The place was busy!!! There were even some foreigners! ◼️ Service: Everyone had great looks—absolutely fantastic! I’m so happy to be surrounded by such beautiful people.

【Recently, I'm interested in Kyotan Yakiniku in Shibuya】Kyotan Yakiniku Kyonosuke Tokyo/Shibuya. I had been curious about this recently opened yakiniku spot in Shibuya, and I thought it looked good! The taste was also delicious ❤️ They use a lot of broth-based seasonings, and it turns out that yakiniku with broth is really tasty! However, I ordered the ¥8,800 course, and it didn't include the restaurant's recommended dishes—the broth rib and the perilla rib—so I had to order them separately. I wonder why those recommended items weren't included. The interior wasn’t particularly luxurious, but rather simple! I really liked the flavoring of the dishes at this restaurant. The plates were cute, and the staff were very attractive!

I had incredibly delicious grilled meat, served with a broth, that was sliced very thin. The staff were attentive, frequently changing the grill and cleaning the table, which made for great service. Additionally, the staff were all very good-looking. I definitely want to go back again.

Though it has only been open for about five months, the reputation of Yakiniku Kyonosuke is outstanding! The music and menu have a somewhat Kyoto-style vibe, which I felt throughout the entire experience. The staff were attentive and dedicated from start to finish, leaving a lasting impression on me. I made a reservation for the casual Kyonosuke course priced at 8,800 yen and visited the restaurant. As the restaurant opened, customers started to arrive in succession, and by around 6:30 PM, the atmosphere in the dining area was lively. It’s no wonder this place is popular! The staff appeared to be working with great energy. The course began with kimchi (lotus root, yam, and cabbage), with the cabbage being a bit spicy. This definitely pairs well with rice! Next was the chureki salad; even with just a small amount of sesame, the flavor was pleasantly distinct. This taught me that it's not about just slathering everything in sauce. Then, the beef tongue arrived! Honestly, it was delicious without any seasoning at all, but I sprinkled some pink rock salt on it just to try it. Personally, I preferred it plain because that way I could fully appreciate the direct flavor. Next was the Kyonosuke grilled meat, served over tororo (grated yam). It’s another dish that could easily make you go for more rice! The combination of the yam and meat made me order a second bowl of rice! The lean meat, harami, had just the right amount of marbling and the texture of the lean meat was delightful. When you chewed, the juiciness just burst out—perfect for riding on rice! The rich egg yolk in the seared yukke (raw beef) provided a comforting touch at this point. After that came the Kyonosuke premium rib. It cooks quickly, and I recommend searing it on both sides for a rare finish. The quality fat was fantastic. After the yukke, I could really appreciate its deliciousness even more. The egg soup was impressively rich, almost like it was made with beef broth. It truly left an impression. The hormone platter (featuring upper mino and shima chō) included upper mino that was not as tough as I expected, striking a nice balance in texture. Incorporating the offal later in the course really shows they understand your palate. The refreshing sudachi cold noodles and matcha ice cream wrapped things up nicely! What a fantastic meal it was. I was thoroughly satisfied, proving that seeing is believing! The restaurant is located in the lively area of Shibuya, which likely has many competitors, but I highly recommend this yakiniku spot. Thank you for the meal!

It was a popular restaurant, so many people were lined up to wait. This time, we visited a barbecue restaurant on November 29th with my friendly reviewer friends who always support us! - **Appetizer:** Choregi Salad - A simple salad fragrant with sesame oil. - **Kimchi Platter:** Included kimchi made with napa cabbage, lotus root, and yam. The lotus root and yam had a delightful crunchy texture. - **Dashi Roast:** Slices of tender rosu (rib) were enjoyed with a gentle dashi broth. - **Kyonosuke Grilled:** Sliced meat quickly grilled and enjoyed with a sweet tororo (grated yam) sprinkled with green herbs. - **Tan (Tongue):** The tongue was chewy and complemented by the fragrant grilled green onions. The green onion sauce was particularly delicious. - **Sagari:** The rich flavor of the red meat was enjoyed with a marinade; the meat was tender and easy to eat. - **Harami:** Tender and light, with no gamey taste, making it very pleasant. - **Yukke:** Unlike raw yukke, this dish is slightly cooked, offering a unique taste. It was soft and easy to eat, with a rich egg flavor. - **Upper Mino Miso:** Slightly chewy with just the right amount of miso seasoning. - **Liver Miso:** This too had no gamey flavor and was light and soft, making it delicious. - **Filet:** Tender and tasty! Enjoyed this with the exquisite green onion sauce. - **Yukke Janguk (Spicy Soup):** It had some spice while incorporating the delicious flavor of cod. - **Tororo Sudachi Cold Noodles:** The sudachi was punchy, and the tororo was so tasty that I could effortlessly finish the cold noodles. In summary, everyone seemed to come here primarily for the meat! Although it was quite crowded, we made a reservation, allowing us to enjoy the barbecue together. Given the restaurant's popularity, I recommend making a reservation. The portion sizes were not too big, which was perfect for me. My recommendations here are the liver miso, harami, sagari, horumon (offal), filet, and cold noodles. The meat quality was excellent, and the attention to detail was evident. Thank you for the meal!

Today is November 29th, which is "Good Meat Day!" I had plans to go to a yakiniku restaurant, but I ended up going to a Meetup with friends I hadn’t seen in a while, and we toasted together! ⭐ We started with a toast over draft beer ⚪ Appetizer: Choregi salad ⚪ Assorted kimchi: napa cabbage kimchi, lotus root kimchi, and yam kimchi ⭐ We also ordered lemon sours ⚪ Salted beef tongue topped with negijo (garlic chive oil) - so delicious! (ﾟдﾟ)⚪ Salted sagari ⚪ Salted harami ⚪ Salted tenderloin - all the meats paired perfectly with the negijo. ⚪ Dashi-roasted loin: loin with dashi poured over it ⚪ Kyonosuke grill: thinly sliced beef quickly grilled and served with yamaimo (grated yam). ⚪ Yukhoe: low-temperature cooked yukhoe (Korean-style raw beef dish) ⚪ We ordered two miso intestines, and I thought it might be too much, but they were crunchy and disappeared in no time ⚪ Miso liver: Shabadah cooked it to a rare perfection which made it so tasty! ♡⚪ Yukhoe-janguk (spicy soup with raw beef and rice) was good ⚪ Tororo sudachi cold noodles: the refreshing taste of sudachi and the yam made it smooth to eat. 【Summary】 Since it was 1129 Day, the restaurant was packed, but our table was always overflowing with drinks and empty glasses, making it a bit chaotic! （≧∇≦）The meat was delicious. Thank you for the wonderful meal!

I visited for the first time since it just opened, but the beer each time had half foam. If you can't pour properly with a non-transparent glass, I think you should switch to glass. Also, the payment took a long time, and even after waiting, nothing happened, so when I prompted them, they had forgotten about it. I can't really comment on the taste either.

If you're interested in the article, search for "#KyotoYakiniku." Opened on July 10, 2024, we would like to introduce you to this Kyoto-style grilled meat restaurant that serves delicious dishes with Kyoto-style broth and tororo (grated yam). I visited with Mayu-chan. Kyoto Yakiniku Kyonosuke Phone: 03-4500-0482 Hours: Daily from 5:00 PM to 11:30 PM (Last order at 11:00 PM) Closed: None Address: 2F, Benny Seiken Building, 2-25-10 Dogenzaka, Shibuya, Tokyo Access: 5-minute walk from Hachiko exit of Shibuya Station, located across from Mega Don Quijote Shibuya in a multi-tenant building. The entrance features a white noren (curtain) leading up to the second floor. The stairs are steep, so there is an escalator for easier access. The logo of Kyonosuke is at the entrance, and the interior is spacious with a bright white theme complemented by wooden tables, creating a calming atmosphere. Note that there is an additional fee of ¥500 per person for private room use. **Drink Options** - Draft Premium Malts - Jasmine Tea Highball - Glass of Red Wine - Black Oolong Tea **Food Menu** - Choregi Salad - Homemade Kimchi - Tongue - Kyonosuke Grilled Meat - Seared Yukhoe - Two Types of Assorted Beef: Harami and Kalbi - Kyonosuke’s Premium Rib - Egg Soup - Two Types of Offal: Shima Chō and Jōmino - Sudachi Cold Noodles (extra ¥300, can be changed to Grated Yam Cold Noodles for two) - Dessert: Today's Ice Cream (on this day, it was Yuzu Sorbet) Thank you for the meal! If you're looking to enjoy excellent beer around Shibuya, this place is a must-visit. **Course Information** A basic course focused on red meat that includes Kyonosuke’s recommended dishes. **Store Information** Pairing perfectly with grilled meat, we offer drinks like Yamazaki Highball. Its refreshing aroma and sharp flavor enhance the richness and fragrance of the grilled meat, creating a perfect harmony in your mouth. Be sure to enjoy the Yamazaki Highball for an even greater dining experience!

I headed to a newly opened yakiniku restaurant on the second floor of a building along Bunkamura Street in Shibuya, which opened this July. I ordered the Kyunosuke Course, featuring a selection of lean meats that the restaurant recommends. We toasted with draft beer served in an ice-cold copper tumbler, refreshing ourselves with a chilled Premium Malt’s. The course started with homemade kimchi and a chulleggi salad. The kimchi included napa cabbage and yam, while the seasonal kimchi featured lotus root, striking a perfect balance of spiciness, acidity, and sweetness. It was great to start with vegetables before diving into the meat! Next up was the beef tongue, specifically the thicker cut from the tongue base, which was grilled to a crispy texture. Although we cooked it ourselves, the staff kindly provided guidance on how to grill it. The specialty dish called Kyunosuke Yaki featured a large cut of ribeye served with a dashi-tororo (grated yam) sauce. The staff grilled the ribeye just right, and we enjoyed the refreshing taste of the dashi-tororo, which was so delicious that I ended up drinking all of it! Following that, I had a lemon sour drink and then switched to a black oolong tea highball. The restaurant offers an array of drinks, including highballs, sake, wine, and cocktails. We enjoyed a seared yukhoe (raw beef tartare) with a rich egg yolk and sweet sauce, complemented by two types of green onions and sesame. The meat platter featured two types: juicy, flavorful harami (skirt steak) that we grilled well, and kalbi (short rib) that had a perfect fat-to-meat balance—made us crave rice! The upper ribeye was already seasoned, so after a quick grill, we enjoyed it directly, enhanced by the aromatic green onions. With ample portions, it was quite satisfying. The egg soup provided a comforting flavor balance after all that meat. Next was a duo of hormones: shima chō and upper mino, with the miso-grilled shima chō being sweet when grilled carefully, while the upper mino was grilled on the outer edges of the grill until it was delightfully crunchy. The meal concluded with sudachi cold noodles—these were slippery and chewy, offering a refreshing finish. For an additional 300 yen, you could swap to tororo cold noodles. For dessert, we had today’s ice cream, which was a lemon sherbet that still had bits of fruit. We were full and completely satisfied! The meat was of high quality, with modest marbling, and the service was pleasant. This yakiniku restaurant is already bustling with popularity, so reservations are a must. Thank you for a wonderful meal!

I visited a yakiniku restaurant located on Bunkamura Street in Shibuya. The interior had a chic atmosphere with a black color scheme. The table I was guided to had roll curtains, giving it a semi-private feel, which allowed for a relaxing dining experience. We toasted with a draft beer served in a chilled copper tumbler. I ordered the popular No. 1 menu, the "Kyosuke Course" (8800 yen). First, we had the Choregi salad to recharge with some vegetables! The homemade kimchi had a great balance of spiciness, acidity, and sweetness, and I especially liked the addition of yam and lotus root for texture. The tongue was beautifully pink, offering a crisp texture and rich flavor. Next was the Kyosuke-style grilled meat, a large slice of selected ribeye with beautiful marbling. The staff grilled it perfectly at just the right moment. It was served with a light broth made with aonori and tororo, making it very enjoyable and easy to eat—almost too good to stop! The seared yukhoe came with lightly grilled meat, egg yolk, sweet sauce, green onion, and sesame. The two types of meat platter included harami, which released juicy flavor with each bite, and exquisite quality karubi. The Kyosuke upper rib had plenty of chopped green onion on top, adding rich flavor and encouraging us to keep eating. The egg soup was comforting and had a gentle taste. The two types of hormone (offal) were fun to eat; the crunchy texture of the mini, and the sweet fat of the shimacho were lovely. The sudachi cold noodles provided a refreshing palate cleanser after all the meat. For dessert, we enjoyed the day's ice cream, a refreshing lemon sherbet with fruit pieces. The originality of the menu, including the tororo broth, was impressive, and the quality of the red meat was delicious. The staff, including the manager, frequently changed the grilling nets, and their friendly demeanor made it clear why this new establishment has already become so popular just a few months after opening.

■Access: 3-minute walk from Shibuya Station on JR Line ■Visit Frequency: First time ■Purpose: Dinner with friends ■Overview: This yakiniku restaurant is located near the former Tokyu Department Store main store in Shibuya. The owner, who is knowledgeable about meat, personally selects high-quality wagyu. The restaurant offers a blend of traditional Japanese yakiniku styles using broth, making it a versatile dining option with plenty of private rooms available. ■Menu: You can order either course meals or à la carte. Courses start at 8,800 yen, and there are also options with all-you-can-drink packages. On this visit, we ordered à la carte, which included the following dishes: - Thick-sliced tongue - Tongue - Kalbi - Harami - Sagara - Broth rib - Perilla rib - Liver - Shimacho - Upper mino - Yukkejang gukbap - Large rice ■Impression: I heard from a friend who loves yakiniku that a new, delicious restaurant had opened in Shibuya, so I quickly made a reservation to check it out. In the highly competitive Shibuya area, I believe this new establishment stands out as one of the top places. Both the regular cuts and offals of meat are of high quality, with impressive cuts and seasonings. The most memorable dish was the thick-sliced tongue, crafted from the rare and expensive tongue tip, served in an indulgently thick cut. Enjoying it with the restaurant's original green onion sauce, called Negijo, elevated the dish to an extraordinary level. The inclusion of lighter Japanese-style dishes, such as the broth rib and perilla rib, adds a refreshing touch, allowing for a satisfying yet light overall experience. This will undoubtedly become my top choice for yakiniku in Shibuya in the future. Thank you for the meal! ■Rating During Visit: 3.59

A Korean BBQ restaurant in Shibuya, right across from Don Quijote on 09 Street. Being a Korean BBQ place, they offer a sweet broth and have some creative combinations, like pairing sirloin with grated yam or broth. It’s a fun and light-style BBQ that I personally enjoy very much. I opted for the 8800 yen course, which includes the following: - Choregi salad - Kimchi (cabbage, yam, and lotus root) - Tan - Kyonosuke grill - Sirloin with grated yam, seaweed, and broth - Harami - Kalbi - Yukke (a type of raw beef dish) - Premium loin - Premium small intestine - Cold noodles - Ice cream The kimchi, made with yam and lotus root, was amazing, with a slightly spicy seasoning that matched perfectly with both ingredients. Considering the price, the quality of the meat is impressive. Instead of egg, the sirloin is paired with grated yam, which surprisingly works very well! It feels light and easy to eat without the heaviness of egg. The premium loin appears later, but it has a nice garlic flavor that makes it easy to keep eating. You can also upgrade the cold noodles to include grated yam for an extra fee! It was delicious. Thank you very much!

The restaurant is located on the second floor of a building diagonally across from Don Quijote in Dogenzaka, Shibuya. Contrary to the building's exterior, the interior has a stylish, dimly lit ambiance with a sense of cleanliness. Moreover, since it has private rooms, you can enjoy your yakiniku in a relaxed manner. Thanks to a connection with a certain membership-based yakiniku group, they source top-quality tongue, ensuring that the meat quality is exceptional. Surprisingly, the prices are reasonable, making it a fantastic value for money. The menu items we tried included: - Thick-cut tongue - Harami (skirt steak) - Premium mino (beef tripe) - Dashi loin - Perilla loin - Liver - Shimacho (beef diaphragm) - Sagari (outer skirt) - Tongue - Kalbi (rib) Right from the start, I was impressed by the crunchiness of the thick-cut tongue and the robust flavors of the harami and sagari. The thin-sliced, large cut of loin had a refined fat that melted in my mouth. Additionally, the Kyoto-style seasoning complemented the meat perfectly. I also found the fresh liver and the enjoyable texture of the premium mino to be of high quality, which highlighted their sourcing prowess. The drink selection is great, featuring well-known beers, wines, and whiskies, making it enjoyable for everyone. I believe this is one of the few good yakiniku restaurants in Shibuya. Thank you for the meal!

We made a reservation for two people on the Kyōnosuke course and visited. Course contents: Choregi salad, assorted kimchi, Kyōnosuke grilled beef tongue (served with broth), yukhoe, harami, kalbi, upper rib, and two types of hormone (shimacho and upper mino), cold noodles, and lemon sorbet. Before serving the cold noodles, the staff recommended adding sagari, which we happily tried. Personally, I felt that the hormone had a bit of a strong smell, but everything else was delicious. In particular, the beef tongue and sagari were thick-cut, providing a juicy texture that I really enjoyed!

A yakiniku restaurant with a Kyoto-style grilled meat concept located on the second floor of a building slightly past Shibuya 109. The restaurant appears to have been renovated, and it seems the previous establishment was also a yakiniku place, but it is very clean. This time we had a private room. While there are course options starting at 8,800 yen, we chose to order à la carte. What we ordered included: seared yukhoe, premium thick-cut tongue, negijo (green onion oil) with tongue liver, salt-harami, a mix of salty and sauced dishes, tanto (thinly sliced) rosu, perilla rosu, salt liver, chori-gi salad, kimchi platter, garlic, yukkejang soup, sudachi cold noodles, and ice cream. Each à la carte dish was quite generous in portion size. The premium tongue, priced at 3,200 yen, originally came with three slices, so we requested an extra slice. For reference, the filet was 3,800 yen for five slices! The quality of the meat looked impressive and was high-grade. The seared yukhoe had sweet and fresh meat, and the harami had a bit of its characteristic flavor, which was also good. The thick-cut tongue was served with negijo, which was delicious—so much so that I would want to put it on bread! My favorite was the filet; it was tender and fluffy, highly recommended. Grilling is self-service, but we were able to enjoy everything to the fullest. The Kyoto-style rosu, served with a dipping broth, was light and refreshing, perfect for washing away excess fat. While I enjoyed a serving of salad, my friends, who loved offal, were absorbed in the liver—laughs! This really reinforced the great aspect of ordering à la carte; you can choose your favorites without having to touch what you dislike. For the final touch, we had yukkejang soup, which was nicely spicy and became one of my favorites! I even customized it a bit by adding garlic foil-baked to enhance the richness. Considering the portion sizes and prices, I would definitely recommend à la carte for 3-4 people for the best value and satisfaction. For just two people, opting for a course menu to sample a variety of meats could be enjoyable. Although we were in a private room, the staff responded quickly to the call bell, making for a stress-free experience. They also promptly replaced the grill upon request. A girls' night out is best with yakiniku! By the way, we had white wine and lemon sour cocktails.

We visited for a girls' night out with four people and made a reservation in advance. While there were course options available, we decided to order a la carte to enjoy the dishes we wanted. We started by toasting, and since there were four of us, we quickly placed our orders (laughs). To call the staff, we used the ordering button. Here’s what we ordered: - Dashi Roast (Kyoto-style dashi) - 1,760 yen - Homemade Grated Daikon Ponzu with Perilla - 1,870 yen - Salted Tongue - 2,640 yen - Thick-sliced Tongue - 3,520 yen - Negi-jo (Green onion and spicy miso) - 385 yen - Garlic Oil Grilled - 550 yen - Salted Harami (Skirt steak) - 3,080 yen - Sauce Harami - 3,080 yen - Salted Tenderloin - 4,950 yen - Salted Liver - 1,210 yen - Kimchi Platter - 1,540 yen - Choregi Salad - 1,100 yen - Grilled Yukke - 1,760 yen - Yukke-jang Soup Rice - 1,100 yen - Lemon Sorbet - 495 yen - Matcha Ice Cream - 495 yen - Sudachi Cold Noodles - 1,210 yen - Beer - 770 yen - Black Oolong Tea - 550 yen - Glass of White Wine - 1,100 yen The restaurant is located up the Cultural Village Street in Shibuya on the second floor of a dining building. The interior has partitions and is set up like a private room. We asked for recommendations and tried the roast with Kyoto-style dashi, but we found that the ponzu with grated daikon and perilla was refreshing and delicious. We also ordered green onion to enhance the flavors, which turned out to be very useful—definitely a must-have condiment. This worked well with the harami and various other meats. Overall, the quality of the meat was high, especially the tongue; both the thick-sliced and regular tongue were sourced from the tongue piece, which made it worth the slightly higher prices for a la carte. While courses are great, sometimes enjoying your favorite cuts a la carte is a wonderful choice, and we really enjoyed our meat girls' night out! We had a fun time in the lively private room. Thank you for the meal!

I recently visited Kyonosuke, a grilled meat restaurant near Don Quijote in Shibuya that has been frequently featured on social media and just opened in August, boasting a high rating of 3.6 on Tabelog. As soon as I entered the restaurant, it took a while for a staff member to notice me. I wondered if the bell was broken or something. After finally getting their attention, I was allowed to enter. Although I made a reservation about three hours prior through Tabelog, their response was quite cold when I provided my reservation name. I was seated at a table, and I noticed that the space between the table and chairs was very narrow. The staff informed me that there was a two-hour time limit from the reservation time. It might be better to book a time that accommodates friends who might arrive late. After ordering drinks, kimchi, and salad, I planned to choose my meat later. The drinks arrived quickly, but the kimchi was nowhere to be seen. Instead, the salad and the recommended low-temperature cooked marinated liver came first. I then ordered some meat. The thick-cut tongue and harami came out, and only then did the kimchi finally arrive—perhaps it was forgotten. The quality of the meat was as follows: Thick-cut tongue was very thick and tender from the tongue section, delicious! The harami was thin, had a slightly oxidized color, and had a bit of odor. The sagari was favored both in thickness and flavor. The Kyonosuke roast, sliced thinly with chopped green onion and a lighter soy-based sauce, was generous in portion. As expected from a restaurant with its name on that dish, it was very tasty! The seared yukke, which I ordered at the same time as the meat, arrived last. It had a lightly sweet sauce. The recommended marinated liver, which was said to be low-temperature cooked, surprised me with its almost raw appearance, despite having a center temperature of 63 degrees. I sensed a bit of odor, so I decided to grill it before eating. I ordered rice, but it took a while to arrive. When it finally did, it was clumped together like mochi or had the softness of microwave rice packs. I prefer my rice a bit firmer, so that was disappointing. As the last order was requested, I added egg soup, which had a light seasoning and a nostalgic flavor, making it enjoyable. Overall, there are still many items on the menu that I haven’t tried, so I can’t make a definitive judgment. However, the meat I received didn’t match the quality shown in Tabelog reviews and photos. I wonder if they serve better quality meat specifically for influencers or reviewers. The staff also seemed quite straightforward and simply went about their duties without much warmth. Given my initial expectations, I was left disappointed. I may consider visiting again after some time.