Today, I had a long-awaited meal with my niece. It has become a tradition for us to enjoy yakiniku (grilled meat) or steak during the scorching summer months to help us get through the heat. This time, we went to YORONIKU TOKYO in Azabudai Hills. The restaurant is located on the 3rd floor of the Tower Plaza, and after navigating through a maze-like corridor, we were shown to a semi-private room with a view of Janu Tokyo. We ordered the 22,000 yen course. Here’s what we enjoyed: - Starters included kimchi and namul (seasoned vegetables). - First, we had the meat sashimi—tomo-sankaku (a cut of beef). Raw meat is simply delicious! The lightly seared tenderloin had a sweet fat that melted in the mouth. - Next was a yukke bruschetta, featuring top-quality raw beef on a crispy baguette—absolutely irresistible. - We also enjoyed the grilled tongue, known as “erotan,” which lived up to its name with a fluffy, exquisite flavor. - The tongue with kelp elevated the taste thanks to the salty umami of the kelp. - This was followed by a salad to refresh our palate. - We then had the kameno ko (a type of meat) and tsuchinoko, which was perfect since I’ve been preferring lean cuts lately. - The filet was seasoned with salt, garlic chips, and wasabi, and it highlighted the meat’s natural flavors with an impeccable cooking level. - We had a soup to cleanse our palate. - The hand-rolled sushi with caviar was stunning, combining caviar, raw meat, and gold leaf for a delightful presentation. - The course continued with chateaubriand, silk cross, mino (cow’s diaphragm), and kobuchan (grilled small intestines). The chateaubriand was so tender that it melted away in the mouth, and the silk cross was outstanding. The offal gave us a wonderful treat as well. - The katsu sandwich featured a thick piece of pork cutlet made with none other than bread from Centle, The Bakery. The taste of the katsu, made with my favorite bread, was beyond description. - Then we had truffle sukiyaki with zabuton (a fatty cut of beef)—an exceptional dish where truffles and sukiyaki combined perfectly. Adding rice made it even better. - Finally, we finished with a refreshing cold dan dan noodles and dessert of hojicha-flavored shaved ice and shirokuma (a type of shaved ice dessert) to conclude the meal. I enjoyed so much katsu sandwich that I was stuffed! This meal definitely helps us get through the extreme heat. The full attention and extraordinary yakiniku experience made it unforgettable. Thank you for the delicious meal!

I've been going to Yoroniq for over 10 years, always visiting the spot where VAN-san is. Now it's located in Azabudai Hills, and while the atmosphere of the restaurant is very nice, the prices are reasonable. The cheaper course starts at 10,000 yen, and the quality is exceptional, which naturally makes it quite popular. This time, I enjoyed the special VAN-san course: ◆ Three kinds of namul ◆ Three kinds of kimchi ◆ Thick-cut tongue ◆ Chateaubriand (lightly grilled), Tomosankaku ◆ Yukhoe ◆ Salad ◆ Tongue and Tsuchinoko ◆ Harami ◆ A palate cleanser with clear soup ◆ Chateaubriand ◆ Beef tripe ◆ Silk roast ◆ Tongue hot pot ◆ Cow intestines with ponzu ◆ Chateaubriand katsu sandwich ◆ White truffle and silk roast sukiyaki ◆ Karasumi chazuke ◆ Raw meat tantanmen ◆ Hojicha kakigori ◆ Shirokuma kakigori

I visited Yoroniku for the first time at the Azabudai Hills location. It seemed like all the seats were private rooms. I ordered the truffle sukiyaki course, which was very generous in portion and delicious, providing a high level of satisfaction. There wasn't a single dish that missed the mark. The tenderloin and the red meat, in particular, were fantastic. For dessert, I could choose from matcha, kakigori, or hojicha, and I opted for the hojicha. It was light and tasty, and even though I was full, I could still enjoy it. I would love to come back again.

Delicious, delicious, truly delicious! It's no exaggeration to say that this is the best course where you can enjoy yourself without any worry. The katsudon was incredible; you can really feel that this is what a katsudon from a butcher shop is supposed to be. This is definitely a place I want to visit regularly. And every time, Ban-san presents something new and creative—genius! I definitely want to keep coming back in the future.

The high-end yakiniku restaurant has an amazing atmosphere. The interior of the private rooms exudes a luxurious feel. The staff is incredibly beautiful♡. This place is Azabudai Hills♡♡♡ It's such a lavish lunch♡ The meat sparkles so much that I couldn't believe my eyes! It was delicious♩ Fresh raw meat is the best♩ I could see the Azabudai Hills Residence clearly from the windows, and I sighed, wishing I could live there while enjoying my meal♡.

This location had a slightly different menu than the main store! The interior was very clean, and having private rooms was a big plus. The meat was consistently delicious, and the staff were, as expected, excellent. You could really feel the passion of the grill chef for the meat. Every type of meat was tasty, but I felt that the quality was a bit lower than at the main location. What exactly is different? The katsu sandwich was reliably delicious, but even that seemed to be a bit below standard.

"Yoroniku, always delicious no matter the time! @vanne_yoroniku is the newest location in Azabudai Hills, Tokyo. I went there and had them grill for me ❤️ The omakase course is still amazing, and each dish is beautiful to look at, with perfect grilling. When people ask me for recommendations, I often suggest Yoroniku. The consistency and deliciousness make it incredible—everyone who goes, no matter when or who, leaves satisfied ☺️✨ Thank you for taking me! ❤️ #Yakiniku #TokyoYakiniku #AzabudaiHills #TokyoGourmet #TokyoFood #Yakiniku"

I came to Azabudai Hills for the first time. I've heard rumors about it, but it really is quite an inconvenient location. Nevertheless, Yoroniku was still popular. They take care of everything, from grilling the meat to mixing it. However, I didn't really like the way the woman who served us handled things. She was too busy moving around, and it was tiring just to watch. It felt like she doesn't usually cook. She kept flipping the meat constantly, and I thought it would be better to leave it alone for a bit. Of course, the food was delicious, but honestly, I prefer the Yoroniku in Omotesando.

Thank you for reading my post. I would appreciate your likes, follows, and saving my posts. I visited "YORONIKU TOKYO AZABUDAIHILLS," which is already rated over 4 stars in the Tabelog TOP 1000. It opened on November 24, 2023, at Azabudai Hills Tower Plaza. I had received information about it at the initial opening, but the timing didn’t work out until now, so I was finally able to go. I’ve been curious about this place, and I’m glad I could visit. Every outlet from VANNE, including "Yoroni-Ku" and "蕃 YORONIKU," is at the forefront of the yakiniku dining experience, leading the way in the industry. It’s not the traditional smoky grill where you cook your own meat; instead, they offer full service, allowing you to enjoy refined and delicious yakiniku in a stylish setting. While there are other places that cook for you, the level of elegance and quality here is unparalleled. The interior is very stylish and luxurious. The restaurant features private rooms only, with high ceilings and large windows that offer a beautiful view, creating a truly extravagant atmosphere. To my knowledge, there’s no other yakiniku restaurant in Tokyo that matches the sophistication and high quality of this one. Now, as it’s the season for matsutake mushrooms, I was very much looking forward to this visit. Here are the dishes we enjoyed: - **Kimchi Platter** and **Namul Platter**: Both had manageable portion sizes and thickness. They were delicious! - **Tenderloin Mini-Yon** and **Tongue**: Both were easy to eat and tasted wonderful. - **Tomo-Sankaku, Smoked Caviar, and Fresh Matsutake**: The shredded matsutake paired perfectly with the raw meat and caviar; it was exquisite. Halfway through, we added sudachi for a flavor change, which was enjoyable. - **Meat Bruschetta**: This was amazing! The generous portion of yukke overflowed from the bread. - **Tongue Base**: Juicy and bouncy. - **Kamenoko and Tsuchinoko**: Both were low in fat and easy to eat. - **Salad** and **Kainomi**: These were delicious cuts that left no heaviness in the stomach. - **Matsutake Sushi Roll and Sirloin Wrap**: The finely chopped matsutake had a wonderful aroma and blended perfectly with the vinegared rice and meat, making it exceptional. - **Matsutake Dobin Mushi with Beef Broth**: Generous amounts of matsutake were included. The beef broth complemented the matsutake well. - **Matsutake Croquette**: The crust was firm, and the inside was packed with flavor, with finely chopped matsutake providing a delightful accent. - **Chateaubriand and Silk Loins**: Reliable and delicious. - **Minced Meat**, **Silk Loins with Rice Balls**, **Hormone (small intestine) topped with ponzu and grated daikon**. - **Truffle and Summer Truffle with Zabuton Sukiyaki**: This truffle mix might be unique. It was a luxurious and delightful sukiyaki; I could eat it endlessly! - **Matsutake Bibimbap**: This was a signature dish deserving of praise. The aroma and texture of the matsutake were superb, embodying the essence of autumn. - **Raw Meat Cold Tan Tan Noodles**: Delicious! The sesame sauce balanced with a sharp spiciness felt harmoniously good. - **Hojicha Shaved Ice** and **Shirokuma Shaved Ice**: You can’t go wrong with Yoroniku’s remarkable shaved ice dessert. The smoothness of the ice with just the right sweetness of the syrup was very appetizing. I had a wonderful time and would love to visit again. Thank you for the delicious meal!

I received an invitation and went to Yoroniku Tokyo in Azabu Dai Hills. The restaurant is located on the third floor of the Azabu Dai Hills, in the dining area. The interior features a counter and private rooms, with most being private rooms. It's a high-end restaurant and stands out even among Yoroniku locations. This time, I had the special Matsutake course. The food is not only delicious but also emphasizes beauty in presentation. The visually appealing aspects were impressive! It added to the enjoyment, making it an outstanding restaurant. I have no doubt that I want to return. Thank you for the meal!

YORONIKU TOKYO AZABUDAIHILLS@vanne_yoroniku is my favorite restaurant! Today, I enjoyed Vanne’s special course again. There’s so much to learn from Yoroniku. Everything is perfect—taste, attention to detail, and presentation! The more I visit, the more I'm hooked. It's incredibly delicious! There were surprises today, making it a fantastic day. Thank you! It was a wonderful meal. YORONIKU TOKYO is located on the 3rd floor of Azabudai Hills and is famous for its delicious Wagyu beef. All seats are private, and the staff grills everything for you.

The satisfaction with my experience depended largely on the person serving us. I frequently visit the Omotesando and Ebisu locations of Yoroniku, but this was my first time at the Azabudai Hills branch. I was looking forward to the omakase course, but unfortunately, the person serving us seemed either inexperienced or not skilled enough. The meat was overcooked, stuck to the grill, and ended up charred and falling apart. As a meat lover, I desperately wanted to cook it myself. The silky roast, a specialty of Yoroniku that I love, was also cooked to the point where it lost its usual deliciousness, and we were served only one piece. The same can be said for the sukiyaki. I felt very disappointed, especially since I chose this place to celebrate a birthday. The grill was not changed at all during our meal and was left with burnt residue (unlike at the Omotesando branch, where they often replaced it). The shadow brioche had so much char on it that I couldn’t believe it was served to a customer. The meat stuck consistently to the grill. When I requested a grill change out of frustration, I was told, “We want you to enjoy the flavor of the charcoal on the Silk Roast sticking to the grill.” However, since it wasn't actually charcoal, I honestly thought it was just burnt debris, but we ended up cooking on the same charred grill. As expected, the result was overcooked meat with a burnt taste, which was terrible. The meat itself was good, and the sashimi served at the beginning was very delicious! If the person grilling had done a better job, I might have been impressed. Given the high price we paid, I honestly feel that I deserve a refund just for the service charge due to how disappointed I was. I sincerely hope they provide proper training for their cooks because I really love Yoroniku. We visited on September 20 at 5 PM for two people. I remember being told we were at table A3 — it was the farthest private room.

Since it’s a full attend system, all the staff members are responsible for the preparation. Unfortunately, the person in charge this time seemed to overcook everything, and I couldn't help but think it was such a waste. They seemed inexperienced, leading to many awkward moments, which made it hard to relax. At the beginning, the quality of the meat was a bit questionable, and the salted meat was too bland. The meat in the middle was average, but the meat towards the end was delicious. It really was a shame that everything was overcooked or boiled too long. The thin slices of sukiyaki beef were only dipped for about 30 seconds, and there were pieces that got burned, which the staff tried to hide by flipping them over. However, since they were cooking right in front of me, I could see everything quite clearly. For dessert, we had a small shaved ice to share among three people, but it wasn't enough, so we ended up ordering another one. If three people are supposed to share one, it would have been better if they had at least served a larger size. It was really too little to divide. At the time of billing, there were some unfortunate incidents, like receiving a bill from a different room. I was looking forward to a great meal to celebrate a birthday, so this was quite disappointing. On the positive side, the private room and the view were both really nice.

At the new Azabudai Hills location of the Yoronikyu Group, I had the pleasure of enjoying an exquisite yakiniku course, expertly grilled by professionals. The meal was generously portioned, allowing me to fully indulge in the flavors. Thank you very much for the feast! The course included: - Appetizers: Kimchi, Namul, and Tataki - Premium cuts: Special Prime Rib, Beef Tenderloin Yukke served on a bruschetta with figs and peanut miso - Grilled Black Tongue with seaweed - Salted salad - Tsuchinoko (a rare cut from the inner thigh) - Fried Beef Tenderloin Corn Fritters - Tripe Soup - Caviar and Hand-Rolled Sushi with Inside Round - Chateaubriand Silk Roast - Prime Beef Intestine - Shabu-Shabu Black Tongue - Chateaubriand Cutlet Sandwich - Shabu-Shabu Zabuton with Black Truffle Dan Dan Noodles - Hojicha (roasted green tea) shaved ice

Yoruniku, which is extremely popular in Tokyo, is quite a challenge to visit from Osaka. It’s not as difficult to get reservations as some other places, but getting a table for one can be tough. Moreover, inviting someone to treat them can be a bit pricey, making it a bit difficult for distant visitors to enjoy. However, I was thrilled to make it to a special event! Although Bansan was not present, Chef Hayakawa served us incredible dishes. It seems like we were treated to a lot of secret menu items that are hard to come by. Since it was my first time, I couldn't tell which items were the regular menu and which were the secret ones. I was surprised that the raw meat wasn’t cold at all; it was at body temperature. I realized right away that freshness and temperature control are crucial when it comes to eating meat, which made me appreciate the restaurant even more from the start. As seen in the photos, we had an incredible amount of food, but surprisingly, it didn’t weigh me down at all. I thought this might be among the highest level in the genre of meat kaiseki. Considering the quality, the price was very reasonable. Thank you for the amazing meal! It was the best!

I visited "YORONIKU TOKYO AZABUDAIHILLS," a renowned yakiniku restaurant located in the competitive culinary area of Azabudai, which opened in November 2023. The restaurant is directly accessible from Exit 5 of Kamiyacho Station on the Tokyo Metro Hibiya Line, but it takes about 8 minutes to walk. It is located on the 3rd floor of the Azabudai Hills Tower Plaza. A delightful aroma wafts towards you as you approach the entrance, and stepping through the white noren curtain, you enter a stylish space characterized by calm colors. The dining style features specialists who grill and serve your dishes, allowing you to experience the different flavors that come from various cooking methods and heat levels. Here’s what I ordered during my visit: - Kimchi platter (three types of namul) - Beef sashimi (filet mignon and ichibo) - Meat bruschetta (yukke) - Delicious yukke - Flank steak (tannomoto no hiraki - erotan) - Salad - Shinshin - Tsuchinoko - Filet mignon with corn - Beef tripe soup - Caviar handroll sushi (luck-boosting meat sushi) - Chateaubriand - Silken loin - Beef tripe (minu) - Beef small intestines (kopuchan) - Chateaubriand cutlet sandwich - Zabuton truffle sukiyaki - Meat rice porridge with karasumi - Cold tantan noodles with raw meat - Unagi by Shun - Hojicha shaved ice - Matcha shaved ice (using matcha from Kyoto’s Koyamaden) - Ucchi’s caviar shortcake A personal note on my favorites: - The zabuton truffle sukiyaki had a subtle truffle aroma that perfectly complemented the meat’s flavor without overpowering it, and the addition of egg created a smooth finish. Adding rice at the end was pure bliss. - The chateaubriand katsudon had a perfect balance of the rich flavors from the high-quality fat, egg, and tare sauce. The texture was incredible—rather than tearing, it felt like it melted in my mouth, pure ecstasy. - The chateaubriand cutlet sandwich featured thick slices of chateaubriand between toasted bread, making for a tender, juicy, and aromatic dish. Since this visit coincided with my birthday, and I chose the VAN special course, everything was delicious, and I had an extraordinary celebration with the best time. Thank you, Vanne, for the lovely meal. I thoroughly enjoyed the exquisite taste of adult yakiniku. I definitely look forward to visiting again. Thank you for the meal!

I had the katsusando menu for the second time, and it seemed like there were more options than the last visit. Also, we could choose two types of shaved ice for some reason (we visited with three people). The sous-vide chateaubriand is always impressive; it’s just too delicious.

This was my second visit! The food is truly delicious, and the service is attentive, making for a pleasant experience. I had a reservation for 5 PM, but we arrived a bit early and found that 80% of the people in line were foreigners. I guess that's to be expected given the location; it seems to be popular with international visitors! I'm already looking forward to my next visit.

I wonder if it will be the Yoroniku location in Azabudai Hills. Well, it's not a place I often go to, but I happened to have a chance to visit this time and decided to treat myself a little. The meat is grilled for you, so there's no worry about messing up the cooking, which makes it easy to enjoy. If I were to grill it myself, it would be obvious that I'm not used to it (laughs). However, the meat was so delicious that it made me question what I usually eat. The only downside is the price, which is quite high.

The restaurant continues to be extremely popular, with signs indicating full capacity out front. It's impressive how popular it is! The quality of the meat is excellent, and the staff carefully grills it to perfection before serving. Despite being in a semi-private space, the communication and timing of the grilling are superb, allowing us to enjoy our conversation without worrying about the doneness of the meat. It was a wonderful environment to savor delicious meat. I definitely plan to visit again!

I had been experiencing the Ban-san course at Yoroniku multiple times, but a considerable amount of time has passed, so I decided to visit the new location at Azabudai Hills. As a country bumpkin, I first got lost in Azabudai Hills. Enjoying the Ban-san course in a store with outstanding luxury and a view of Azabudai Hills was a true delight. The meat quality isn’t at a god-like level, but it was all about determining the best thickness for cutting those meats. I explored how to season, how to cook, and how to make the eating experience interesting through Ban-san's original dishes. ✔ Kimchi ✔ Namul ✔ Beef sashimi ✔ Tomosankaku (beef) - based on red meat, it was marbled and suitable for raw consumption. ✔ Tenderloin - only slightly cooked on the outside, giving a melt-in-your-mouth sweetness as soon as it hit the palate. ✔ Yukhoe bruschetta - many places have imitated this style, but Yoroniku is the original. First, the baguette is toasted (laughs), and then topped with exquisite yukhoe. ✔ Tongue - pan-seared on one side, it had a jaw-droppingly soft texture, delivering a fluffy mouthfeel, often referred to as "Erotan." ✔ Grilled tongue with seaweed - this unique way of enjoying grilled seaweed wraps was a first for me, elevating the flavor experience. ✔ Salad - flavored with Kagoshima apple vinegar. ✔ Shinshin - I love the finely textured mouthfeel of this cut among the various types of leg cuts. ✔ Tsuchinoko - the rare red meat from the lower back, said to be mythical due to its scarcity, was incredibly tender with a melting quality. The sweetness lingered beautifully. ✔ Special menu - filet mignon with corn. I wondered how they did it; it seemed like they hollowed out the corn cob to insert the filet. The cooking was perfect, giving the meat a chewy texture, and the sweetness of the corn wrapped around it was just heavenly. ✔ Caviar hand rolls - featuring raw meat, caviar, and gold flakes, it looked luxurious. Despite the flashy appearance, the balance was remarkable, combining the sweetness of the meat fat with the saltiness of the caviar perfectly. ✔ Chateaubriand - cooked carefully, then folded and shaped to steam the inside. The tenderloin was as fluffy as feathers. Incredible. ✔ Silken roast - grilled by smashing it onto the grill, resulting in varying levels of doneness that creates an interesting flavor and texture experience. You could taste the umami of the meat directly. ✔ Thinly sliced beef tripe - I rarely come across thinly cut tripe outside of Osamu-chan, so I was excited. ✔ Koppu-chan (beef intestine) - served with plenty of ponzu; a refreshing dish. ✔ Fillet cutlet sandwich - using bread from Sentorubakery, carefully and slowly baked at low temperatures. The fillet cutlet was served first, eaten simply with salt. The cooking was impeccable, and the finesse, thinness, and binding of the coating were extraordinary. After a long time, I realized that the fillet cutlet I had at Ban-san was on another level. The bread was finally finished, the cutlet was sandwiched, cut, and I quickly requested a finishing pose from Ban-san before eating it swiftly. The bread was perfectly crispy and fluffy, surprisingly detailed, complementing the beef cutlet well. The meat had a delicate texture and was tenderly chewable, with the coating providing just enough sensation. An exquisite item that made me swoon. ✔ Zabuton's truffle sukiyaki - lightly dipped in broth, the zabuton was then generously topped with truffle. I realized this style was also my first experience at Yoroniku. When the egg yolk was mixed in so much that it became fluffy, the aroma intensified and created a wonderful unity of flavors. Delicious, it made my cheeks melt. I even added rice to the leftover truffle egg yolk, essentially making it the reason for doing sukiyaki! (laughs) Unbeatable. ✔ Meat ochazuke - I experienced this style first at Yoroniku, and it has been upgraded, with Ban-san saying, “I’ll add mango sorbet!” That yellow paste was actually bottarga. I thought the hot broth might make it fishy, but it was perfectly calculated and matched wonderfully. ✔ Chilled tantanmen with raw meat - Let’s just say I broke it up. The cold, creamy soup and moderate spiciness were fantastic. The exquisite cut of the raw meat that accompanied the noodles was a new texture experience. Amazing! The noodles were smooth, and the meat had a delightful chewiness. Absolutely brilliant. Finally, for dessert, I had shaved ice, which was my first time trying dessert at a yakiniku restaurant at Yoroniku. ✔ Hojicha shaved ice ✔ Shirokuma (Kakigori) shaved ice - I was full, but I could still eat this! The hojicha fragrance with the milky feel of Shirokuma was just superb. The quality of the ice was impressive, rivaling that of a dedicated shaved ice shop. I remembered being deeply moved at Yoroniku years ago. Since then, I’ve had various dishes, but very few have compared. Today, I was able to rediscover that feeling after several years, and it felt great to confirm that Yoroniku and Ban-san are truly supreme.