Introducing gourmet experiences from around Japan, especially in Tokyo, by a 30-something OL from Ebisu! ☆Instagram⇒@mizumogu0112 This is a sign-less yakiniku (grilled meat) restaurant located in a mixed-use building in Shinbashi. I had previously visited a Japanese restaurant from the Isshikisantori group, so I was really looking forward to this yakiniku experience. As soon as I stepped out of the elevator, I found myself in the restaurant, with a stylish bar-like setup featuring a counter and a variety of attractive drinks. It felt like entering a bar at first! Inside, there are tables arranged towards the back, and the seating capacity is somewhat limited. We chose to sit at the counter for our yakiniku. We opted for the Isshikisantori course, priced at 8,800 yen. ▫️ Kimchi and Namul Platter: The vegetables were all so crisp and delicious! It started off sweet, then gradually became spicier. ▫️ Wagyu Tataki: Though sliced thin, it was packed with elasticity and incredibly tasty. ▫️ Yamagata Beef Yukhoe: As a raw meat lover, having both tataki and yukhoe served was pure bliss. The garlic chips added a nice crunch, making it hard to put down the chopsticks. ▫️ Premium Beef Tongue: Tender with a delightful chewy texture! A must-try for tongue lovers! ▫️ Salad: The sesame and plum dressing was refreshing and tasty. Typically, salads are served first, but I appreciated that it was served midway—it paired well with the meats. ▫️ Misuji and Ichibo: Especially delightful, showcasing the richness of the beef. ▫️ Togarashi and Harami: A flavorful delight, with the togarashi being particularly delicious. ▫️ Spicy Miso Braised Wagyu: Similar in texture to oden, this was incredibly tasty—perfect for the winter season! ▫️ Grilled Sukiyaki Egg (using Ran-oh): Rich and delicious! The staff asked about my preferred doneness beforehand, and I went with medium-rare. I thought the portion of rice was a bit too much, but it was so delicious that I finished it all. ▫️ Toro Hormone and Minosashi: This one had a miso flavor. The option to enjoy salt, sauce, or miso added to the satisfaction. ▫️ Cold Noodles: Served beautifully with wisteria flowers, my excitement soared when I saw it. The bonito dashi was exquisite—I finished the soup! The slushy ice was authentic and refreshing after the grilled meat. ▫️ Mascarpone with Orange Vanilla Ice Cream and Tea (Celebration): It’s rare to have tea served as dessert, making for a luxurious ending. The tea had a fragrant muscat aroma, elevating the experience. The ice cream was smooth with a lovely melt-in-the-mouth texture. The soft drink, red grape juice, was rich and delightful, satisfying even for someone like me who isn’t great with alcohol. Overall, the portion sizes were perfect for me as a woman, but men with hearty appetites might find it a bit lacking. This hidden gem of a yakiniku restaurant is a fantastic experience for adults. Thank you very much! The menu we ordered: ⭐︎ Standard course for 8,800 yen Features: ☆ A sign-less yakiniku restaurant near Shinbashi Station ☆ Not only delicious grilled meat but also great side dishes and finishers ☆ Perfect for dates, casual meetings, or group outings ☆ A dream come true for raw meat lovers with so many options! Introducing gourmet experiences from around Japan, especially in Tokyo, by a 30-something OL from Ebisu! ☆Instagram⇒@mizumogu0112

I was a bit confused about where it was at first, haha. The interior isn't very large, but it's clean, and the staff's service is good! As for the important part, the meat was all delicious and of decent quality! Personally, I thought the cold noodles were really tasty! I also recommend the beef yukhoe and premium tongue.

【Store Name】Select Yakiniku Iseki Sancho @1seki3cho_yonezap 【Place】3-22-2 Shimbashi, Minato-ku, Tokyo, Tsuruya TK Building 6F 【Tel】03-6435-7144 【etc...】Closed: Irregular holidays When you go up to the 6th floor of this hidden gem yakiniku restaurant in the heart of Shimbashi, you're greeted by an elegant space with subdued lighting that creates an exciting atmosphere. The concept here is “a popular yakiniku restaurant of the Reiwa era.” ✨ The hospitality from the staff is top-notch, providing a relaxed environment to enjoy premium Japanese beef. Part of the Iseki Sancho Group, known for producing numerous popular establishments including yakitori, sushi, traditional Japanese cuisine, and exclusive member-only yakiniku restaurant “Hamamatsu,” this location offers a more casual grilling experience that’s gaining a great reputation. I indulged in the limited-time "Premium Iseki Sancho Course" for ¥9,800 (typically ¥11,800) available through Tabelog reservations. For drinks, there’s a rare sake called “Boksundoga,” known as champagne makgeolli, which is a must-try. **Course Details:** *Today's Beef: Purebred Tajima Bloodline Yamagata Beef [Kimchi and Namul Assortment] A must-have appetizer for yakiniku, starting with a beer served with this. [Beef Tataki] The rich flavor locked into the meat is irresistibly delicious, pairing perfectly with wasabi. [Beef Yukke] Using rich Oita-raised Ran’ō eggs, this dish bursts with happiness as it melts in your mouth. A must-try item loved by all. [Salt Grilled Beef Assortment] - “Thick-cut Tongue Salt”: Softness that’s beyond comparison even with thick cuts, highlighting the rich flavor with simple seasoning. - “Misuji”: A melting texture that’s absolutely delightful, with exquisite sweetness from the fat. - “Shoulder Roast”: The flavor is released with every bite, showcasing the balanced taste of this brand beef. [Choregi Salad] A refreshing salad with plum dressing to cleanse the palate from all the richness. [Sauce Grilled Beef Assortment] - “Harami”: The hearty flavor is overwhelming—it's so good you can't help but smile. - “Shoulder Triangle”: The sweetness of the onion-laden sauce pairs beautifully with the red meat, best enjoyed slightly rare. [Beef Offal Miso Stew] Tender offal cooked thoroughly, with fats melting into the stew, making you savor every last drop. [Offal Assortment] with Spicy Miso Sauce - “Hatsu”: With a springy texture and no unpleasant odor. Enjoyed best with the spicy miso sauce. - “Toro Hormone”: High-quality offal that melts in your mouth, incredibly delicious. [Super Thick Rib Roast Grilled] The highlight of the course, the staff grill this and it gets sliced by each part (Rib Cap, Rib Roll, Rib Core, Pencil, Rib Ab). Placing it on rice topped with rich Ran'ō egg yolk creates an exquisite feast. The impressive size leaves a lasting impact, hinting at becoming a new signature dish. [Signature! Saba Dashi Cold Noodle] Perfect for a finale, the cold noodles with mackerel broth are well-balanced with yuzu fragrance, making for a refreshing mouthfeel. [Pistachio Gelato] Rich but not heavy, with a refined taste that leaves an impression. The muscat-flavored tea is delicious and refreshing, perfect for cleaning the palate. The satisfaction after dining here is top-notch. At under ¥10,000, it’s great value for money. I truly enjoy tasting various delicious items, and this course’s stronger emphasis on red meat aligns perfectly with my preferences. The powerful finish with the “Rib Roast” completely knocked me out. This fantastic restaurant is definitely worth revisiting, with a great atmosphere and wonderful staff—perfect for special meals, so if you're interested, do check it out! ________________________________ 【Instagram】@melech_tokyo_gourmet I introduce delightful restaurants every day, ranging from new openings to classic favorites in Tokyo. Follow for only the most amazing spots! If you have any questions or feedback, feel free to comment or DM me. ________________________________

If you love Yakiniku, you must visit "Gensen Yakiniku Isseki Sanchou" at least once. After experiencing the signature "Premium Isseki Sanchou Course," I was constantly amazed and couldn't help but exclaim, "Bono daze!" The taste, quality, and presentation were all top-notch, allowing me to spend a wonderfully special time. Here's a detailed look back at each dish. The course began with the vibrant "Special Yukhoe" and "Wagyu Tataki." The Special Yukhoe featured carefully selected lean wagyu beef, radiating a beautiful sheen. When mixed with a rich egg yolk, it melted in my mouth—a deliciousness that naturally elicited a "Bono daze!" The Wagyu Tataki, with its perfect grilling, highlighted the rich aroma and tenderness of the meat. These two dishes set a luxurious mood right from the start. Next came the restaurant's prized cuts: Upper Tongue, Shoulder San-Kaku, and Misuji. The Upper Tongue was thickly sliced and seasoned simply with salt to enhance the meat's natural flavor. The Shoulder San-Kaku had an exquisite balance of fatty sweetness and lean meat, releasing juiciness with every bite. The Misuji offered an incredibly smooth texture, melting in the mouth with perfection. Enjoying such high-quality meat all at once was truly a luxurious experience. Shoulder Roast and Wagyu Harami followed. The Shoulder Roast was characterized by its firm texture and juicy fat, which brought out maximum flavor when grilled just right. On the other hand, the Wagyu Harami was a must-try for red meat lovers, providing moderate bounce and rich meat juice with each bite, making me repeatedly say "Bono daze!" As a palate cleanser, we had "Tuna and Hormone Miso Stew." The slowly simmered hormone was tender and infused with the rich flavor of miso, a perfect comfort during the cold season. The inclusion of such a stew dish in the yakiniku course added a wonderful balance to the entire meal. The highlight of the course was the "Super Large Ribeye." Seeing the impressive large cut grilled right before my eyes was spectacular, with its enticing aroma whetting my appetite. Dipping the grilled ribeye into the rich egg yolk from Oita brought an explosion of flavor and a silky texture that left me in awe. I internally shouted "Bono daze!" multiple times while savoring it. For dessert, the course concluded with refreshing "Pistachio Ice Cream." The rich and nutty flavor of pistachio was enjoyable and perfectly matched the heavier yakiniku course, leading to a satisfying end to the experience. The "Premium Isseki Sanchou Course" was a masterpiece, offering not only delightful tastes but also a feast for the eyes and senses, overflowing with a sense of specialness. The calm atmosphere of the restaurant and attentive service enhanced this sublime experience. I was so satisfied that I wanted to shout "Bono daze!" over and over. I look forward to enjoying this course again for a special occasion or a meal with someone special. Isseki Sanchou was truly an amazing restaurant!

I visited the yakiniku restaurant “Issoku Sancho.” There were no signs or displays, but I managed to find the place using the address from Tabelog, and I was glad to see that the restaurant was indeed there. It has an atmosphere that feels like it's built for those who know about it. I ordered the Tabelog limited Premium Issoku Sancho Course for ¥9,800. Below is what I had: ----------------------------- **[Drinks]** - Soft, syrupy Kumabachi Umeshu: ¥780 - White Wine: from ¥1,280 - Rotta Trauben Most, Red Grape Juice: ¥680 **[Course Menu]** - Kimchi and Namul platter - Yamagata beef Yukke - Wagyu Tataki - Salt-grilled meat (thick sliced tongue, misuji, shoulder triangle) - Salad with plum shiso dressing - Sauce-grilled meat (harami, shoulder loin) - Today's special: Braised Beef Tongue - Miso grilled meat (tender hormone, heart) - Large ribeye served with rice, Dazaifu's Ran-Oh brand egg, and green onion - Saba dashi cold noodles topped with dashi ice and green onion to be mixed in while eating - Muscat-flavored tea, pistachio ice cream ----------------------------- As expected from Issoku Sancho, everything was incredibly delicious. The Yamagata beef Yukke and wagyu tataki immediately captured my heart. The fresh meat was truly the best. What followed were thick and rich cuts of beef that kept coming, all of them satisfying. The thick-sliced tongue was superb, and having options of salt, sauce, and miso for the grilled meat was great for changing up the flavors. The large ribeye was impressive, spreading across the grill, and the combination of rice, egg yolk, meat, and green onions was perfect. The cold noodles at the end were exceptional as well, with delicious saba dashi and unique dashi ice topping. Because the restaurant offers a variety of dishes, each menu item was carefully crafted. The place was clean, and the service staff were very attentive. I would confidently recommend this place to anyone; it’s a restaurant where you can enjoy a great experience. Thank you for a wonderful meal!

【Select Yakiniku Iiseki Sancho】 ▪️ Discover the beloved Yakiniku of Iiseki Sancho, a hidden gem known for its special approach! The exclusive Tabelog course allows you to enjoy two kinds of raw meat! ▪️ Order details: Premium Iiseki Sancho Course - 9,800 yen (Tabelog exclusive) - Today's Aburi Yamagata Beef Yukke and Wagyu Tataki - Kimchi and Namul platter - Salad and today's special dish (Ume dressing Choregi salad, Wagyu Hormone Miso stew) - Premium Salted Tongue - Salted meat platter: Top Ribeye, Misuj - Sauced meat platter: Skirt Steak, Shoulder - Miso Hormone platter: Liver, Tender Hormone - Large Ribeye - Dashi Cold Noodles (with dashi ice and Kujo green onions) - Grand Pistachio Gelato ▶︎ Highlights of the dishes ☑︎ Yamagata Beef Yukke and Wagyu Tataki start off incredible! I especially loved the Wagyu Tataki. It's not only tender, but the more you chew, the more the flavor of the meat shines... it's the best! It pairs perfectly with a slightly sweeter sauce. ☑︎ Premium Salted Tongue has just the right thickness. The crunchy texture is irresistible, and one piece is never enough! ☑︎ The Misuj and Top Ribeye have a pleasantly moderate marbling. Misuj is tender and refreshing! The Top Ribeye is so melt-in-your-mouth without being heavy at all. Wasabi is a great match. ☑︎ Large Ribeye leaves a strong impression!! Ending with an indulgent slice where the fat is well-distributed is a treat. Enjoy it with rich egg and a bite of rice! ☑︎ Cold Noodles have a rich and sweet dashi flavor! The noodles have a great chew and are the perfect palate cleanser! ☑︎ Grand Pistachio Gelato is rich! It's a must-try for pistachio lovers. 〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️ ▪️ Restaurant Information Address: 6F Tsuruya TK Building, 3-22-2 Shinbashi, Minato-ku, Tokyo TEL: 03-6435-7144 Hours: 17:00 - 23:00 Price range: 8,000 yen - 13,000 yen 〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️ ▪️ A word: Perfect for dates or gatherings with friends! It's a great spot to enjoy a lively time together! Although I want to keep it a secret, the deliciousness makes me want to share this hidden Yakiniku place with everyone! Thank you for the meal.

Just a 1-minute walk from Shimbashi Station, there's a yakiniku restaurant from the beloved Isseki Sancho Group. Known for high satisfaction across all its locations, I was looking forward to this visit! The restaurant is on the 6th floor of the Tsuruya TK Building, but there is no sign, so you'll need to take the elevator up. The interior has a cozy seating arrangement with 24 seats in an open floor layout, and there are no private rooms. Compared to other locations in the Isseki Sancho Group, it has a relatively casual atmosphere. On this occasion, I chose the food blogger exclusive "Premium Isseki Sancho Course" for 9,800 yen, which was filled with high-quality items and more than I expected for the price. The course included: - A selection of kimchi and namul - Wagyu yukhoe (raw beef) - Wagyu tataki (seared beef) - Choregi salad - Thick-cut salt grilled tongue - Two types of salt-grilled meat (daily selection): upper kalbi and misuji - Two types of grilled meat with sauce (daily selection): upper harami and shoulder loin - Two types of organ meats (daily selection): toro horumon and liver - Super large rib roast (served with rice and egg) - Dashi cold noodles - Pistachio ice cream I was advised to eat the wagyu yukhoe and wagyu tataki early since they are raw. I found both to be exceptionally delicious! The meats are sourced from various regions by the head of the meat division at the Isseki Sancho Group, and that day’s recommended cuts were superb. Each piece of meat was thick, juicy, and incredibly tasty. While we cooked the meat ourselves, the restaurant staff grilled and sliced the signature rib roast for us. This dish definitely requires rice! The final dish, the cold noodles, was perfectly chilled and refreshing, making it easy to finish. Overall, this meticulously crafted course left me highly satisfied! I would definitely recommend it to friends.

The restaurant is located on the 6th floor of a building where "Tonkatsu Maruya" is on the first floor, just a 4-minute walk from the Karasumori exit of Shimbashi Station. It’s a hidden gem of sorts without a sign, so I felt a bit anxious until the elevator door opened. The seating is limited, so I recommend making a reservation. I visited on a Wednesday at 7 PM, and the place was fully booked shortly after I arrived. The warm interior is very inviting, and I appreciated the presence of counter seating. It feels clean and cozy, making it great for a date. I also saw someone enjoying solo yakiniku next to me, which was quite charming. The young staff were very courteous, providing detailed explanations of the dishes, grilling assistance, and attentive care for my empty glass. **Premium One Stone Three Birds Course/ ¥9,800** - Assorted kimchi and namul - Yamagata beef tataki - Yukhoe - Choregi salad with plum dressing - Salt-grilled meat (thick-cut tongue, misuji, one stone three birds roast) - Sauced grilled meat (wagyu harami, kata sankan) - Today’s special: Tongue miso stew - Hormone (liver, toro hormone) - Super large grilled rib roast (rib crown, rib core, rib wrap, rib geta) - Saba dashi cold noodles with dashi ice and Kujo green onion - Pistachio ice cream - Muscat tea **Drinks:** - Highball (Iwaki Tradition) ¥980 - Rothe Trauben Most red grape juice ¥680 - Highball (Miyagikyo) ¥1,280 - Corn tea ¥630 - Premium lemon sour ¥850 The "Saba dashi cold noodles" were unexpectedly delicious! The presentation was elegant with flower petals scattered, making it visually appealing. With only Kujo green onion as an ingredient, it allowed me to fully enjoy the noodles and broth. I could have ordered a second helping because it was that good. The beef is carefully selected by a meat artisan. In the early part of the course, we had tataki and yukhoe, and the freshness was evident in both the appearance and flavor. While everything was tasty, the thick-cut tongue was particularly noteworthy. My friend was worried about eating with braces, but it was soft enough to enjoy without any issues, while still maintaining that satisfying texture associated with tongue. The "super large grilled rib roast" that the staff prepared for us was impressive too! The rib was so large it could cover my face. The staff grilled it with care and then explained each cut while slicing it and serving it over rice topped with egg yolk. Watching it all unfold was quite enjoyable. Although I couldn’t really tell the differences between cuts (my apologies), the meat was tender and had just the right amount of fat, making it exceptional. The sesame oil with green onion and garlic chips served alongside were also fantastic. As someone who isn’t a heavy drinker, I was really pleased with the quality of the drinks. There weren’t a multitude of options, but the selections were excellent, so I felt confident ordering anything. I had the red grape juice which was served without ice, ensuring it didn't get diluted, and made me feel like I was sipping red wine, which was delightful. The satisfaction relative to the price was high. I definitely want to return, and I hope to enjoy my solo yakiniku debut here someday!

I visited a hidden signless yakiniku restaurant in Shinbashi that you might not find easily! Here’s the course I enjoyed: - **Premium Issekisanjou Course ¥9,800** This time, I had a course limited to Tabelog members. - **Namul and Kimchi Platter** The flavors were mild and approachable! The kimchi was not too spicy, likely to please most people. - **Wagyuu Yukhoe** Served with a rich egg and garlic chips! - **Wagyuu Tataki** The seasoning was to my liking! It paired wonderfully with drinks. - **Thick-Cut Beef Tongue Salt & Assorted Salt Grilled Meat** The luxurious cut of tongue was plump, and the red meat cuts like upper misuji and loin were very easy to eat! - **Refreshing Salad** I really enjoyed this plum-shiso dressing! Since I love yakiniku, I tend to get heavy in my mouth and stomach, so this refreshing taste was delightful! - **Assorted Grilled Meat in Sauce** This featured wagyu harami and shoulder triangle. Melt-in-your-mouth fat—this is what yakiniku is all about! - **Today's Special** Braised vegetable with tongue. It had a nice, comforting flavor. The diced tongue was very tender. - **Hormone Assortment** With rich hormone and Tajima beef liver. We grilled it nicely over the fire! Laughing, it was truly a melt-in-your mouth hormone experience—absolutely the best! - **Super Large Ribeye** The staff grilled and cut it for us. We topped it on rice with a rich egg called "Ranou," along with optional garlic chips and green onions before taking a bite. - **Signature! Dashi Cold Noodles** A gentle cold noodle dish with saury stock. You mix in the dashi ice and Kyushu onion. The shiso accent was just perfect, and it lived up to its reputation! I prefer a refreshing cold noodle to finish off a yakiniku meal, so I was happy. - **Dessert** Pistachio ice cream and a tea called Celebration, which has a muscat aroma. This course allows you to fully enjoy the meat! While the meat was amazing, the cold noodles were just too delicious! Laughing, the single orders cost ¥800, so you can look forward to them even when not on course! Thank you for the meal!

Tonight, I visited the popular group Ichisekisanto with its exquisite yakiniku restaurant, "Gourmet Yakiniku Ichisekisanto"! It's located just a 3-minute walk from JR Shinbashi Station's Tori Moriguchi, making it very convenient, but there's no sign outside, so it's a hidden gem you can find by following the address. When you take the elevator to the 6th floor of the building, you'll find the entrance directly there. The interior is dimly lit, creating a calm and relaxing atmosphere, perfect for a date. I enjoyed the "Premium Ichisekisanto Course" for ¥9,800. This course is exclusive to Tabelog and features an upgraded version of the popular Ichisekisanto course, "Super Extra Thick Ribeye," along with the highly-regarded yukhoe and more, all at a special price. First, we toasted with a beer! We started with "Sliced Wagyu Beef Tataki," which is cooked only on the surface, providing a firm yet tender meat that is simply exquisite. The "Yukhoe with Wagyu from Yamagata Prefecture" comes with a sweet sauce and rich egg yolk that perfectly complements the dish. We also enjoyed a selection of kimchi, namul, and a refreshing "Choreg Salad" with plum dressing. The "Today's Special" was tender braised tongue, which practically falls apart when touched. The "Salt Yakiniku Platter" features thick slices of upper tongue salt, which are large, thick, and easy to eat. The thinly sliced upper tongue salt is light and refreshing, while the Ichisekisanto roast is lean yet tender, melting in your mouth. The "Sauce Yakiniku Platter" with shoulder triangle and wagyu harami was both rich in flavor and tender. The "Miso Yakiniku Platter" had liver that melts in your mouth and toro horumon with a juicy, jiggly texture, creating a decadent flavor. Next was the "Super Extra Thick Ribeye Steak." They grilled a large ribeye steak and cut it into three easy-to-eat parts: rib kaburi, rib shin, and rib maki. We placed the ribeye on rice, topped it with green onions, garlic chips, and egg yolk, drizzled with sauce. For dessert, we had "Dashi Cold Noodles," which are served with mackerel broth and ice that adds a refreshing touch—perfect as a light post-meal finish, and the thick noodles were delicious! We also had a refreshing muscat-flavored tea called "Celebration" and finished with pistachio ice cream. Not only was the food outstanding, but the restaurant also exuded cleanliness and a serene ambiance. The staff were very polite and offered excellent hospitality, making this a wonderful place. I really want to keep this place a secret, but I will definitely return! **Gourmet Yakiniku Ichisekisanto** Phone: 050-5890-3519 Address: 6F Tsuruya TK Building, 3-22-2 Shinbashi, Minato-ku, Tokyo [URL to the restaurant page]

Incredible cost-performance! Can you believe you can enjoy this amount of food, meat quality, and the prime location in Shinbashi for under 10,000 yen!? I highly recommend it for meat lovers! This time, I ordered the most popular course, the "Isseki Sancho Course" for 8,800 yen, with a same-day reservation. Here’s what the course includes: it starts with meat appetizers, followed by a selection of grilled meats ranging from premium tongue to miso-grilled options. For the finale, you get the group’s specialty, chilled noodle soup. It’s a plan that allows you to enjoy a full course. There’s no sign outside the restaurant, so you rely on Google Maps to find it. It's located on the 6th floor of the Tsuruya TK Building. The interior is relatively compact, consisting of table seats and counter seats. Due to the small size of the restaurant, the table seating can be a bit cramped, with some seats resembling pipe chairs. If you prioritize atmosphere and comfort, this may not be the best choice for you. Additionally, be prepared for some smoke, so it's wise to be cautious with your clothing. Thanks to the quality of the meat and its lower fat content, it's highly recommended when you want to enjoy meat quickly! Moreover, it’s a great spot for casual gatherings with colleagues.

“Issen Sancho” at Shinbashi, Tokyo - Tabelog Rating: ★3.36 Date of Visit: October 2024 (Weekday, Evening) This restaurant is part of the Issen Sancho group and specializes in yakiniku (grilled meat). There is no sign outside the building, but the restaurant is located on the 6th floor. I opted for the “Issen Sancho Course” priced at 8,800 yen (tax included), but there are other options available that range from 6,800 yen for a more budget-friendly choice to 11,800 yen for a slightly upscale experience. *The order of dishes listed here may differ from the menu, but I will mention them as they were served.* The meat shown in the photos is for two people. **Kimchi and Namul Platter** The kimchi is lightly pickled, making it refreshing. **Today's Seared Dish - Two Types** We had yukhoe (Korean raw meat dish) and tataki (lightly seared). Both dishes featured minimal cooking, allowing us to enjoy the rare meat. **Salt-Grilled Tongue** This marks the start of the grilling. The slices aren’t thick, but they’re not so thin that they shrink when grilled either, which I personally prefer. They are tender with a pleasant chew, releasing a burst of umami when bitten. **Salted Meat Platter** Consisting of misuji (chuck eye) and “Issen Sancho Roast.” The misuji has a nice balance of fat and sweetness, while the roast is very tender despite being lean. I could eat several pieces! **Salad and Today’s Special** We had a “Japanese-style Ume Choregi Salad” and homemade beef stew. The beef stew contains generous chunks of meat. **Sauced Meat Platter** This included “Togarashi” and “Wagyu Harami.” Both were delicious. The marbling wasn’t too heavy, making the flavor of the meat and a bit of fat perfectly balanced. This was my preferred level of marbling. **Grilled Beef Sukiyaki** Quickly grilled meat topped with egg yolk served over white rice. The combination of the sauce and egg yolk was excellent. **Miso Hormone Platter** Featuring “Giarra” and “Shimachou.” These cuts are rich in fat, perfect to enjoy alongside a drink, rather than being too heavy for a meal. **Dashi Cold Noodles** These noodles come with mackerel dashi, topped with dashi ice and Kujo green onions. While the portion is small, it’s refreshing with a solid mackerel flavor. **Dessert** We had muscat tea and a mascarpone and orange ice cream. For drinks, I ordered a “Draft Beer (Asahi Super Dry)” priced at 880 yen, along with shochu mixed with soda. The drink selection was quite varied, and there were several types of wine available by the bottle. Overall, I believe the quality and quantity of food for this price is good. The course was adequately filling, but since the meat wasn’t overly fatty, I didn’t feel heavy afterward at all. With three course options available, this place seems suitable for various occasions. Personally, I’d love to come here when I crave yakiniku but want something lighter. **Instagram Accounts** “Shu-tin” Food and Drink Diary @shutin_foodie_diary “Shu-tin” Alcohol Diary @shutin_alcohol_diary

Right near the Karasumori exit of Shinbashi Station. It's on the 6th floor of a building, but there’s no sign, so it might be a bit hard to find... Just head towards the name of the building as a landmark. Gather your courage and take the elevator to the 6th floor, where a hidden gem of a yakiniku restaurant awaits. Not only is the food delicious, but the hospitality of the staff is also wonderful. You can choose from an a la carte menu or a course menu, and this time we opted for the middle-tier "Isshiki Sancho Course". - Kimchi and Namul Platter: A standard menu item at any yakiniku place, it can really show the quality of the restaurant. Here, both the kimchi and the namul had an original twist while being easy to eat, and I couldn’t stop using my chopsticks. - Today's Aburi (Seared) Duo and Yukke: The beautiful yukke comes with garlic chips, adding a nice touch. The egg yolk is rich and blends perfectly with the sauce and meat. - Premium Salted Tongue: It has just the right amount of firmness while remaining tender. I preferred it with a mix of lemon and wasabi. - Today's Salad: A Choregi salad with plum dressing that brings a nice tartness; perfect to eat in between the grilled meats! - Salt Grilled Assortment: The Isshiki Sancho roast offers a refreshing red meat flavor, while the misuji is rich with fat – such a great balance with these two! - Today's Special Dish: A hearty beef stew with tender meat that falls apart and sweet onions – there’s no one who wouldn’t love this. - Sauced Grilled Meat Assortment: Consists of harami and togarashi, both quite healthy, with a sweet sauce that complements them well. Despite their thickness, they were tender. - Select Beef Sukiyaki: The staff will quickly sear it before placing it on rice, and after adding egg and sauce, it turns into a sukiyaki-style dish. The meat, along with the egg and sauce, was exceptional. - Miso Hormone Assortment: Tender liver and delicious shima chō for enjoying the juicy flavors without any unpleasant odor. - Dashi Cold Noodle: Made with a Japanese-style broth that’s so good you’ll want to drink it all. The edible flowers floating in the noodles are a cute touch. - Dessert: The mascarpone gelato is rich, making you want to order wine even at the end of the meal. I paired it with a refreshing tea called "Celebration" that has a muscat flavor. The experience was delightful until the last sip! Not only was there attention to the meat, but also to the wasabi and sauces, enhancing the overall enjoyment of the meal. With the course menu being well-balanced, I’d definitely want to return for another course meal! The counter seating also has a cozy vibe, making it seem like a fun place to treat yourself to some solo yakiniku.

There was no sign outside, so I ended up searching for the restaurant. Perhaps it's the owner's preference. I relied on the building name and went up to the 6th floor. Bingo! I found it. The atmosphere of the restaurant was calm and very pleasant, and the staff was friendly and accommodating. It was a nice touch, even though they forgot to bring the wet towels. I ordered a la carte, including beef tongue, skirt steak, short ribs, and offal, among others. The meat was well-selected, and the fat content was just right. It was delicious. However, the cost-performance ratio... Thank you for the meal!

**Dishes Enjoyed** *Especially delicious items are marked with ★. ◆ Isseki Sancho Course - Today's two types of grilled (Beef Tataki, ★ Yamagata Beef Yukke) - Kimchi platter - Namul platter - Refreshing salad - Wagyu Miso stew - Premium tongue salt - Salt-grilled meat platter (★ Chiliar, Harami) *Varies based on what is available - Sauced grilled meat platter (Premium Misuji, Shoulder Triangle) *Varies based on what is available ★ Select Beef Grilled Sukiyaki - Using Oita Prefecture's Ran-Ou - Tajima Beef Offal platter (Liver, Toro Hormone) - Specialty! Dashi Cold Noodles - Dessert In recent years, "Isseki Sancho" has set legendary standards time and again. I had been to a Japanese restaurant in Kachidoki once, and it was delicious, so I chose this place for dinner in Shinbashi. I opted for the most popular "Isseki Sancho Course." First up were "Beef Tataki" and "Yamagata Beef Yukke." The "Yamagata Beef Yukke" is divine. The tender meat's inherent flavor combined with the not-too-overpowering sauce creates an amazing pairing, perfect with a cold beer. Additionally, the standout was undoubtedly the "Chiliar." Its soft texture and delightful flavor upon entering the mouth were fantastic. It was incredibly tender with a refreshing aftertaste. My friends who joined me were also raving about it. Needless to say, the "Select Beef Grilled Sukiyaki" and "Dashi Cold Noodles" were exceptional as well. For the "Select Beef Grilled Sukiyaki," not only is the meat fantastic, but the egg used comes from ‘Oita Prefecture Ran-Ou.’ It's a beautifully colored, rich egg. Grilled sukiyaki is just delicious regardless of the circumstances. As for the small rice ball, it’s the perfect size. I could easily eat ten more… it's just too good. Moreover, the "Dashi Cold Noodles" are visually stunning. The frozen dashi clinging to the noodles creates a delicate dish. The noodles themselves have a nice chewy texture but aren't too thick, making them easy to enjoy. It’s a perfect finish for the meal. Overall, the course was completely satisfying. The drink selection was also extensive, featuring great options like "Fukujun toka × Song Makgeolli," which I absolutely love. The restaurant is clean, and it strips away that typical Shinbashi vibe in a good way. I highly recommend this place for girls' nights out with Korean BBQ. Isseki Sancho, truly remarkable!

I visited the "Issoku Sancho" Yakiniku restaurant, part of the popular "Issoku Sancho Group" located around Shimbashi Station in Tokyo. What’s impressive about this group is not just the delicious food, but also the attentive service that allows you to enjoy your meal comfortably. Their hospitality is top-notch! They provide carefully selected meat, allowing you to savor the best flavors. A key focus for them is to visit production areas and connect the unique characteristics and breeding methods of each producer directly to consumers. Each cut of meat is optimized for its specific part, maximizing the flavor before it’s served. The store has a moderately dim, clean, and calm atmosphere, perfectly embodying the concept of a "public Yakiniku restaurant of the Reiwa era," where you can thoroughly enjoy their carefully curated space and cuisine. Here’s what I ordered: - **Issoku Sancho Course - ¥8,800 (including tax)** The meat was Tajima beef, known for its deep flavor. The lean cuts had a firm, yet tender texture and an outstanding taste and aroma. The quality was soft, with sweet and delicious fat that was light and not greasy. They adjust the best cuts according to the day's supply and the meat's condition, enhancing its deliciousness to the maximum. - **Today's Seared Dishes:** - **Tajima Beef Yukhoe:** The moment it entered my mouth, the richness of Tajima beef spread, bringing a smile to my face. The lean meat was cut thickly, providing satisfying chewiness while showcasing the beef's potential, and the sweet fat was exquisite. Topped with rich egg yolk and accented with garlic chips and green onions, it made for an incredibly delicious Yukhoe. - **Tajima Beef Tataki:** This was also extremely delicious! Seared on the outside, it was rare on the inside, allowing me to appreciate the strength of the lean cut and the flavor of Tajima beef. A simple soy sauce-based dip enhanced the meat's deliciousness, and a touch of wasabi made it even better. - **Kimchi Assortment:** This was a simple yet excellent selection of kimchi, including napa cabbage and cubed radish. The flavor and richness of the marinade were superb, achieving a perfect balance of spiciness and acidity. The vegetables were crisp, juicy, and perfectly absorbed the delicious marinade. - **Namul Assortment:** The vegetables included bean sprouts, bok choy, and shimeji mushrooms. The flavors and aromas of the vegetables were enhanced in this preparation, and the textures were fresh and enjoyable. - **Refreshing Salad:** A Choregi salad with a unique plum dressing. The pleasant acidity of the plum matched perfectly with the fresh vegetables, Korean seaweed, and sesame. The idea of combining plum with Choregi was novel and incredibly delicious! - **Today's Special: Beef Miso Braise:** Braised until tender, the umami was extracted to the fullest. The mild spiciness complemented the richness of the dish, making it an irresistible pairing with red wine. - **Top Salted Tongue:** This had a juicy, tender texture with rich flavors exploding with each bite. The fat was light and flavorful, and it was delicious whether paired with lemon or wasabi—definitely worth enjoying both ways. - **Salt Grilled Meat Assortment:** - **Misugi:** Soft and delicious, this cut, seasoned simply with salt, highlights the rich flavor of Tajima beef beautifully. - **Togarashi:** This lean cut was tender yet robust, allowing for a hearty experience without being overly fatty. I highly recommend pairing it with wasabi to enjoy its flavors alongside red wine for a blissful experience. - **Sauce Grilled Meat Assortment:** - **Ichibo:** A meaty red cut that bursts with flavor with each bite, enhanced beautifully by the sauce. - **Harami:** Cut thickly, this diaphragm part was juicy and satisfying, with sweet fat and a fragrant sauce that was simply divine. Eating it with wasabi allowed me to fully appreciate the beef's umami without feeling overwhelmed. - **Select Beef Yu-suki with Oita Prefecture's Ran-Oh:** Incredibly tender and juicy, it combined beautifully with a rich egg yolk, creating a memorable combination. It’s best served over rice! - **Tajima Beef Offal Assortment:** - **Mino Sand:** This thick cut allowed for delightful juiciness without any strong odors. - **Toro Hormone:** An excellently tender small intestine, it exuded juiciness without being overwhelming. The spicy sauce paired perfectly with it. - **Signature! Dashi Cold Noodles:** You absolutely must try this cold noodle dish! It featured a subtly flavorful dashi with a refreshing finish that left you wanting more. - **Dessert - Mascarpone and Orange Gelato:** A refreshing gelato with a lovely balance of mascarpone richness and orange acidity, perfect after a rich meal. - **Herbal Tea - Celebration:** With scents of muscat and vanilla, it provides a calming finish, leaving you in a happy mood. **Beverages:** - Super Dry - ¥880 (tax included) - Song Makkori Bokusu - ¥980 (tax included) - Premium Lemon Sour - ¥850 (tax included) - Today's Red Wine - ¥1280 (tax included) - Today's White Wine - ¥1280 (tax included) - Yoichi - ¥1380 (tax included)

▪︎▪︎ Store Information ▪︎▪︎ Nearest Station: Shimbashi Station Access: 5-minute walk Order: Starts at 5 PM Limited All-You-Can-Drink Course Date of Visit: Saturday Number of People: 4 Final Cost: 8,000 yen/person ▪︎ Detailed Information ▪︎ Located on the 6th floor of a building in the Uramoriuchi area. There is no signage, so first-time visitors might get lost. We ordered the most affordable course along with an all-you-can-drink option, which is a great value. We had a table for four, but the space is somewhat limited, so it feels crowded with many tables. The flow of the meal included a platter of kimchi and namul, salt-grilled beef tongue, a platter of assorted salted meats, a platter of marinated meats, a platter of miso-marinated meats, and a small cold noodle dish. The portions are not too large, making it ideal to prioritize the atmosphere as a first stop for the evening.

I honestly had high expectations, but there was no differentiation from a regular yakiniku restaurant. At this price point, there are many places that offer more special ingredients to delight customers, and I know of quite a few. If I had to mention something, the cold noodles at the end had a unique broth that I had never tasted before. ^_^ I don’t think I’ll be coming back again.ʅ（◞‿◟）ʃ Next, I plan to visit a sushi place in the same chain. I really hope they won’t disappoint me. m(_ _)m

Across from the women-only capsule hotel between the Shimbashi West Exit shopping street and the train tracks, you will find a hidden gem known as a "secret barbecue" spot located on the 6th floor of the Tsuruya TS Building. Since there are no signs or obvious markers, it might be a bit tricky to find, which adds to its charm—it’s truly a place known only to those in the know. The interior is unified in elegant brown tones, creating a calm, sophisticated atmosphere. Despite being compact, the restaurant offers table seating and a welcoming counter for solo diners. They pride themselves on serving pure Tajima beef and ultra-thin Tajima beef, with a menu that changes depending on the market price—check the chalkboard for daily items. Start with a house special appetizer: homemade hormone-filled chapchae, simply seasoned. The kimchi platter includes cabbage, kaktugi (radish), and a unique kimchi made from parboiled burdock, which is a first for many! The half-crushed kimchi is also intriguing. The "Wafu Ume Choregi Salad" features a subtle aroma of plum with a refreshing dressing. The “Cut-off Tongue” varies in thickness and shape, offering a satisfying chewing experience and the chance to enjoy different levels of doneness. Don’t forget to try the optional seasoning with green onion and lemon for a flavor twist. The “Isseki Sancho Roasted Rib” has strong red meat essence balanced with beautiful marbling, making it tender and juicy, providing plenty of satisfaction. The “Wagyu Cut-off,” available in limited quantities, is thick with generous marbling. Biting into it yields a burst of sweet fat and softness, representing great value for money. The “Wagyu Harami” is tender, giving you a bite of the delicious flavor of the meat, while the “Regular Kalbi” pairs perfectly with rice. Though it has a higher fat content, the combination with wasabi makes it disappear quickly from your plate. Don’t miss the restaurant's signature “Dashi Cold Noodles” after enjoying the Tajima beef. This dish features a rich katsuo (bonito) broth combined with crunchy broth ice, resulting in a unique Japanese-style cold noodle experience that will leave you impressed. A smaller portion ideally suited for one person would be a perfect addition. For drinks, try the "Premium Lemon Sour" made with sudachi from Tokushima Prefecture, along with sodas that complement the barbecue and cold noodles perfectly. Despite the lack of signage, there are plenty of customers, particularly on weekends, with many couples enjoying a date at this stylish eatery.

The lack of a sign made it a bit confusing to find the restaurant, but that added to its special charm. Everything we ordered—beef tongue, beef sukiyaki, cold noodles, and more—was delicious. The staff's hospitality was great, and the young clientele made it a friendly, homey atmosphere where it's easy to mingle with other customers. I would definitely visit again.

I hope to encounter another wonderful restaurant tonight. Based on this theme, I am enjoying solo gourmet dining and frequently sharing my experiences. Usually, I wait until I have a backlog before posting, but today, I feel like sharing a restaurant I visited right away. This place is open to everyone, although I am a member; some sister restaurants require membership to enter. **Course Introduction** Course Price: 11,800 yen (tax included) Number of Dishes: 12 All-you-can-drink option: 14,300 yen (tax included) Number of Dishes: 12 Limited Quantity!! Premium Grilled Meat Course Enjoy luxurious carefully selected beef, featuring thick-cut tongue and diced sukiyaki pot. 1. Starting with meat appetizers, the grilled meats range from premium tongue to miso grilled dishes. The finale is the signature cold noodles from the Ippatsu Santori group’s meat department. You can enjoy a top-tier full course with this plan. The meat is sourced nationwide by the head of the meat division, who carefully selects specialty beef with appropriate seasonings and cuts according to the different cuts served. Therefore, the meat offerings change every time. **Example Course Content:** - Today’s two types of seared meat - Kimchi platter - Namul platter - Refreshing salad - Today’s special dish - Combination of thick-cut and thin-cut premium tongue - Salted grilled meat assortment (2 types based on sourcing: rump, shoulder chuck, misuji, ichibo, upper misuji, tongue block, zabuton, shoulder loin, harami, tomo-sankaku, kosan-kaku, inside round) - Sauced grilled meat assortment (2 types based on sourcing: misuji, ichibo, upper misuji, serrano, rump, shoulder chuck, zabuton) - Iron plate diced sukiyaki - Miso grilled meat assortment (2 types based on sourcing: heart, liver, fatty tissue, gially, tripe, stomach lining, tail) - Signature! Cold broth noodles - Sweets This exquisite course is packed with recommended Ippatsu Santori grilled meat items. **Restaurant Information** Address: 3-22-2 Shinbashi, Minato-ku, Tokyo, Tsuruyu TK Building 6F Access: About a 2-minute walk from JR Shinbashi Station, Kurozumi Exit. Please note that there is no sign for our restaurant. Enter through the elevator in the left corner at the front of Tsuruyu TK Building 6F. As mentioned in the title, first-time visitors may definitely get lost, and the building can be hard to find, haha. **Impressions** Located just 2 minutes on foot from Shinbashi Station, "Premium Grilled Meat Ippatsu Santori" offers a cozy, hidden atmosphere where you can enjoy carefully selected grilled meat. The meats have been directly sourced from producers, providing an array of unrivaled delicacies that can only be savored here. It’s suitable for various occasions, whether it’s a date, a business dinner, or even dining alone. **Note:** Ippatsu Santori doesn't have a sign; enter through the left rear elevator of the Tsuruyu TK Building 6F, in front of Tonkatsu Maruya. If you’re unaware, you will likely get lost—this makes it a bit of a hidden gem, which I find wonderful. It’s an adult hideaway. The taste is genuinely good. The quality of the meat offered here is quite high for a reasonable price compared to nearby establishments. While you could find good meat elsewhere, items like yukke, tataki, and the day’s special are delicious and highly recommended. Without these, dining here wouldn’t feel crucial, but the quality of the food definitely boosts my appreciation. Seasonal limited courses are also available and highly recommended; they are sure to excite you. The staff, many from bridal backgrounds, engaged in pleasant conversation and made the dining experience enjoyable without any negative vibes, typical of Kansai's charm. Dining, for me, is entertainment. The lively staff added a nice touch, making the dining hours even more enjoyable and delicious. Sorry for the noise I caused. As for the extra rice and uncooked images of the organ meat, I forgot to take photos, and I also didn’t capture the sweets due to allergies. I apologize for not providing perfect course photos; I look forward to sharing my next dining experiences. If you plan to visit the drinking town of Shinbashi, be sure to stop by! \(^o^)/