I recently enjoyed a luxurious meal at "Yakiniku Motoyama," which just opened on November 15, 2024, where I savored exquisite Kobe beef and Wagyu dishes! First, the "Shinryuu – Kobe Beef Dragon Kalbi" stood out with its tender and juicy Kobe beef ribs, showcasing a remarkable flavor and sweetness of the rich fat that left me in awe with every bite. Next, the "Kobe Beef Three-Types Platter" offered a lavish assortment where I could enjoy different cuts of Kobe beef, allowing me to appreciate the unique flavors and textures of each part. The "Wagyu Offcuts" were also a great option, surprisingly flavorful while being quite accessible and recommended for anyone. The "Garlic-Loaded Harami" and "Garlic-Loaded Loin" had a bold garlic aroma that enhanced the meat's deliciousness, creating a strong impact and a mouthwatering flavor explosion. For those who love offal, the "Hormone Mix" is a must-try, featuring a plump texture and rich taste that showcases the diverse appeal of offal. The "Wagyu Tartare (served with 2 slices of baguette)" was another highlight, with creamy tartare and rich Wagyu pairing beautifully, providing a satisfying palate cleanser. The restaurant itself has a fresh, clean ambiance typical of a new establishment, with a calm, modern atmosphere that is quite impressive. It’s the perfect space for a special dinner or a luxurious yakiniku experience. "Yakiniku Motoyama," with its focus on heavenly meat dishes centered around Kobe beef, is a wonderful place I definitely want to return to!

The Yakiniku Motoyama Akihabara branch just opened in November 2024. Having visited the Ebisu location and enjoyed it, I decided to check out the Akihabara store. It’s a place where you can indulge in luxurious Kobe beef and Wagyu dishes at reasonable prices. We started with a sudachi sour, which was filled with plenty of sudachi citrus. The balance of sweetness and tartness was amazing, and I was so impressed that I ordered a second one. It’s a great deal since you can also get just the "naka" (the middle part of a Hoppy drink) like you would with Hoppy. ◯ Wagyu Tartare (served with 2 slices of baguette) The Wagyu tartare topped with a quail egg was rich with the umami of the Wagyu beef and creamy tartare. The quail egg blended perfectly. I enjoyed it on garlic toast, which was also incredibly delicious. The crispy, crunchy bread paired wonderfully with the meat. It felt more like a bistro than a typical yakiniku restaurant. ◯ Chateau Misuji This is the must-order item unique to the Akihabara branch, the Chateau Misuji. I’ve had chateaubriand before, but this was my first time trying Misuji. As soon as it arrived, I couldn’t help but exclaim—the thick cut with lots of marbling was more like steak than grilled meat. The staff grilled it for us, flambéing it right in front of us, making it an Instagram-worthy dish. After it was cut, it truly tasted like steak. You absolutely have to order this. ◯ Kobe Beef Three-Item Platter This included the "Kainomi," "Sankakubara," and "Special Kalbi," allowing us to indulge in different cuts of Kobe beef at once. Each piece was beautifully marbled, and just by looking at the color, you could tell it had plenty of rich fat. The meat was tender, and with every bite, the flavor and umami of the fat came through beautifully—absolutely delicious. ◯ Wagyu Trimmings Served in a small plate piled high, the wagyu trimmings were quite generous in quantity. The meat was dense yet incredibly tender, and the different cuts offered varied flavors, which was fascinating. ◯ Garlic-Loaded Harami and Roast The harami and roast were heavily coated with garlic—almost worryingly so for the next day. However, the taste was incredibly addictive. The aromatic garlic complemented the umami of the meat perfectly. ◯ Mixed Hormone Platter As a huge fan of offal, I ordered the mixed hormone platter to enjoy various parts all at once. The juicy, plump texture of the offal combined beautifully with the rich fat, offering a robust flavor. The freshness gave it a delightful saltiness. With just a two-minute walk from Akihabara station, the access is excellent. The restaurant is newly opened and very clean, with exceptionally good service. The quality of the meat is impressively high. If you’re looking for yakiniku in Akihabara, I highly recommend it.

I found a newly opened barbecue restaurant while searching on Tabelog, so I visited it with a customer. They had a half-price drink offer, and we ordered meat a la carte. The Kobe beef platter and fresh liver were all delicious. The cold noodles and rice soup at the end were also very generous in portion, making it a highly satisfying restaurant experience!

I visited after seeing a half-price drink offer. Since it just opened, the place is very clean. Personally, I found the liver to be the most delicious. Looking at the plates of tongue and skirt steak, it seems they have a particular focus on quality. I really like these kinds of dishes. After eating and drinking quite a lot, the total bill wasn't too bad, but I think if it weren't for the half-price drinks, it would have been quite expensive.

I visited the newly opened fourth branch of the Yakiniku Motoyama brand in Akihabara, following locations in Ueno, Shinjuku, and Ebisu! With a history and reputation dating back to 1975, the quality of their meat stands out compared to other restaurants. The shop is located on the street beyond Showa Avenue, in a corner space. Inside, all the seats are sofa-style table seats, and ordering is done via a touch panel. The concept focuses on serving Kobe beef and carefully selected premium Japanese black beef at reasonable prices. There are also exclusive items like "Chateau Misuji" available only at the Akihabara location. We ordered a variety of dishes including starters, grilled items, and soup. To celebrate the opening, we were able to enjoy a discounted three-piece selection of Kobe beef! Personally, I really liked the "Kobe Kalbi," "Garlic Stuffed Roast," and the "Teguta Soup" we ordered as a finishing dish. Akihabara now has a delicious Yakiniku restaurant!

I had heard about Motoyama for a while, but I had never been there, so I was curious. Their Akihabara location just opened on November 15, and I thought it would be nice to try somewhere new, so I made a reservation and visited. Order menu: - Wagyu Tartare: 1408 yen - Chateau Misuji: 3608 yen - Wagyu Trimmings: 1089 yen - Garlic-Loaded Roast: 1628 yen - Garlic-Loaded Harami: 1298 yen - Kobe Beef Three Kinds: 2398 yen - Mixed Hormone: 1738 yen - Dewar's Highball: 605 yen ⬜︎ Wagyu Tartare: This was a beef tartare topped with a quail egg, featuring thick cuts of beef mixed with chopped green onions and seasoned with sesame oil. It was delicious, especially when served on crispy garlic toast, which paired perfectly with the rich meat. ⬜︎ Chateau Misuji: This dish featured thick cuts of marbled meat that the staff grilled and flambéed right in front of us, making for an impressive presentation. It was served with yuzu ponzu, sudachi, and shichimi salt. The meat was tender and juicy, with fat content that complemented the refreshing yuzu ponzu very well. ⬜︎ Wagyu Trimmings: A small plate piled high with meat, offering a savory, slightly chewy texture that was delightful. Different cuts provided varied tastes, allowing us to enjoy both fatty and lean parts, all well-matched with a sweet sauce. ⬜︎ Garlic-Loaded Roast: Although thinly sliced, the roast had a chewiness that exceeded my expectations, with a strong garlic flavor. The natural sweetness of the garlic made it a hearty eat. ⬜︎ Garlic-Loaded Harami: Thicker than the roast, this one was both meaty and tender. The robust garlic flavor made it very addictive. ⬜︎ Kobe Beef Three Kinds: This included special kalbi, sasami, and kainomi. The kalbi had a notably sweet flavor, the sasami was characterized by its long cut and a deliciously rich fatty texture, while the kainomi was tender, releasing richness with each bite. ⬜︎ Mixed Hormone: This consisted of liver, maruchou, hatsu, hormone, and perhaps miso. The liver was crunchy with a rich flavor. The maruchou had a sweet, gelatinous fat that paired well with drinks. The hatsu provided a delightful crunch with its texture. Since the restaurant had just opened, the interior was clean and each dish provided a satisfying experience. Everything was delicious. Thank you for the meal!

The restaurant is a longstanding yakiniku (grilled meat) establishment located a 5-minute walk from the Showa-dori exit of JR Akihabara Station, which opened on November 15, 2024, in Okachimachi. All seating is at tables, allowing you to enjoy your yakiniku in a relaxed atmosphere. This restaurant offers A5-ranked meat, mainly Kobe beef, at reasonable prices! Their limited-edition dish, "Shinryu - Kobe Beef Dragon Kalbi," is especially recommended, as it is visually appealing and packed with the delicious flavor of the meat. There are also many other menu options featuring A5-ranked Kobe beef available at affordable prices.

As part of the grand opening celebration, I visited the restaurant where a trio platter is offered for just 100 yen. The photos show two servings of the cut-off meat, stone-cooked bibimbap (served with seaweed soup), and a soft drink. The restaurant's special seven-spice salt was a unique touch. The trio platter had a delicious sweetness from the fat, and the cut-off meat included various parts, allowing for different flavors with every bite, which was excellent. The stone-cooked bibimbap had a smaller portion of rice and a lighter flavor, so I felt like I needed to season it myself with sauce and gochujang. When I asked the staff, they provided me with the gochujang. Since I made a reservation, there was a cover charge of 330 yen per person. Being directly run by a meat wholesaler, I had high expectations, but I wondered if things might have been different if I had ordered a course. After settling the bill, I was offered gum, so thank you for the meal!

1. At Chateau Misugi, the staff flambés the dishes right in front of you, which is quite impressive. 2. The wagyu off-cuts are bite-sized but thick, making them very satisfying to eat. 3. The garlic-infused ribs and harami are a must-try for garlic lovers, coated generously with grated garlic. Don’t worry about the smell the next day; just enjoy! 4. The Kobe beef platter features three types: chicken breast, premium kalbi, and kainomi, beautifully presented, all showcasing exquisite marbling that looks delicious. 5. The mixed horumon is a delight for offal lovers, offering a little taste of various parts, making it a fun dish to enjoy. 6. The wagyu tartare is a treat! After mixing the meat with an egg, spread it on lightly toasted baguette, resulting in a delightful open sandwich. 7. I’m curious about the Shinryu Dragon Kalbi; I’ll have to try it next time! Everything was delicious, and the drinks menu has a wide variety at reasonable prices.

A new restaurant is opening on November 15, 2024. They are running a special campaign for one week where you can order Kobe beef worth 4000 yen for just 100 yen! The meat was all fresh and delicious, especially the premium liver, which was exceptionally fresh. The garlic rice was also mixed with Kobe beef and was very tasty.

A yakiniku restaurant opened nearby, so I went to check it out on the opening day. The meat was delicious, and the marinated meats had a strong flavor that made it easy to enjoy with rice. The portion size for one serving of meat was modest, allowing me to order a variety of dishes. Thank you for the meal!

I recently visited Motoyama, a new wagyu specialty restaurant that opened on November 15th in Akihabara. The place is fresh and beautifully designed. This restaurant is a sister establishment of the long-standing Yakiniku Motoyama, which was founded in 1975. Here’s what I ate: ● Wagyu Tartare (1408 yen): This was a yukhoe topped with quail egg, eaten on garlic toast. It was delicious with a sesame oil flavor, and the freshness of the meat really stood out. ● Chateau Misuj (3608 yen): Served with yuzu ponzu, sudachi, and shichimi salt. These three condiments were incredibly delicious. The meat had good marbling, and the staff flambeed it and grilled it with care. I enjoyed it with ponzu and sudachi, and I was impressed by how refreshing and tasty the misuji was. ● Wagyu Trimmed Pieces (1089 yen): Since these were trimmed pieces, the flavor varied slightly based on the cut, and when combined with the sauce, they were very tasty. ● Garlic-Loaded Roast (1628 yen): Although thinly sliced, it had a strong garlic flavor, which I really liked. ● Kobe Beef Three-Kind Platter (2398 yen): A luxurious selection of Kobe beef featuring premium kalbi, sasami, and kainomi. The kainomi was the best, with great texture. I definitely want to order this again next time. ● Mixed Hormone Platter (1738 yen): This included five types of fresh and delicious hormone. It featured marucho, hormone, kainomi, liver, and the famous "God of Dragons" Kobe beef kalbi, which looked great for social media, so I took some pictures. The staff grilled them for us, and they had a nice chewy texture and were very tasty.

At "Yakiniku Motoyama Akihabara," which opened as a sister store to "Yakiniku Motoyama," you can enjoy high-quality Kobe beef as well as carefully selected A5-ranked black wagyu beef at about 60% of high-end restaurant prices!! One of the highlights is the dramatic presentation of the "Shinryu," where the meat emerges from a dense cloud of smoke, resembling a divine dragon, just like the ones in manga! The three types of Kobe beef (sasami, kainomi, and special karubi) are particularly rich in fat, so the recommended way to enjoy them is with wasabi salt for a refreshing taste! The garlic-marinated loin and harami are packed with garlic flavor, leaving a strong aroma that can linger into the next day! The intense garlic flavor is absolutely delicious! The newly opened interior is quite beautiful, and if you're looking to enjoy meat in Akihabara, this restaurant comes highly recommended.

Absolutely! Since it's a new restaurant, the interior was very clean and comfortable. Starting with the yukhoe, I indulged in incredibly luxurious meat throughout my meal. Here’s what I ordered: - Wagyu tartare (with 2 slices of baguette) - Kobe beef (three types: sasami, kainomi, special kalbi) - Chateau misuji - Wagyu trimmings - Garlic-marinated loin - Garlic-marinated harami - Mixed offal I had never tried putting wagyu tartare (similar to yukhoe) on a baguette before, so it felt very fresh and I enjoyed it immensely. Plus, it was incredibly delicious. Each piece of meat that was brought to the table was fresh and beautifully presented, requiring only a little cooking to be perfect. While the sauce was tasty, I highly recommend pairing the meat with salt and wasabi or salt and shichimi spice. The meat is so good that it really enhances the flavors. Every cut was tender and melted in my mouth. I was surprised that the offal had the same wonderful texture. Even those who aren't fond of offal might enjoy it... I personally love offal, so I was truly moved by its taste. The staff were all very kind and despite being busy, they answered my questions politely. Thank you for the delightful meal!

The interior of the restaurant was beautiful, and I was very satisfied with the service. I indulged in carefully selected A5-rank black wagyu beef! It was amazing to enjoy rare cuts of Kobe beef, like "tokusen misuji" and "zabuton," at about 60% of the price of a typical high-end restaurant. For those who aren't fond of organ meats, they'll be surprised at how tender and melt-in-your-mouth the dishes are. I had the best premium yakiniku experience in Akihabara!

A new value-for-money yakiniku restaurant has opened in Akihabara, allowing you to casually enjoy the flavors of a long-established establishment! "Yakiniku Motoyama Akihabara," a sister store of the historic yakiniku restaurant "Yakiniku Motoyama," which was founded in 1975, offers high-quality wagyu beef that rivals high-end restaurants at reasonable prices. One dish that particularly caught my attention is the "Shinryu," a must-see for social media appeal. Its true form is the short rib of Kobe beef. The balance between the rich flavor of the lean meat and the finely textured fat is exquisite, and the moment it enters your mouth, the deliciousness of the meat bursts forth. It felt like I was introduced to a new way to enjoy yakiniku. The interior has a relaxed atmosphere, with all seats at tables, making it suitable for various occasions. The service is also attentive, contributing to a comfortable dining experience. - Exceptional value for high-quality wagyu: Enjoy carefully selected A5 grade black-haired wagyu beef at about 60% of the price of high-end restaurants. - Rare cuts of steak: The thick rare steak from the rare cut "Chateaubriand" is a must-try, as only a small amount is obtained from each cow. - A calm and cozy interior: With all table seating, it's perfect for business dinners or family meals. - Strict safety management of meat: The meat is sourced from contracted farms, ensuring it is both safe and delicious. "Yakiniku Motoyama Akihabara" is the perfect spot for those looking to enjoy high-quality wagyu in a casual setting. The "Chateaubriand" steak, in particular, is unforgettable once you try it. Be sure to stop by when you visit Akihabara!

【Restaurant Features】Located just a 3-minute walk from the Showa-dori exit of Akihabara Station, near Ichigaya Park, this yakiniku restaurant opened on November 15 as a sister store to the popular restaurant "Motoyama," which has been featured in TV shows and magazines. The interior is primarily designed with semi-private rooms, creating a sophisticated and comfortable atmosphere akin to a high-end yakiniku restaurant. 【Ordered Menu】*All prices include tax (as of the date of posting)* ☆ Highly recommended menu items - Wagyu Tartare (comes with 2 baguette slices) / ¥1,408 - Kobe Beef (3 types: breast, kainomi, special kalbi) / ¥2,398 - Garlic-packed Roast / ¥1,628 - Garlic-packed Harami / ¥1,298 - Wagyu Cut-off / ¥1,089 - Mixed Hormone / ¥1,738 ☆ Château Misuji / ¥3,608 ☆ Specially recommended dish: "Château Misuji" - This top-quality meat is so tender it melts in your mouth. Flambéing the Château Misuji is exclusive to the Akihabara location, where a stunning flame rises while cooking the meat. It was so delicious that I devoured it in no time. 【Reference Information】I visited on a weekday evening. I made a reservation and was seated in a private corner room. You can savor carefully selected A5 rank premium black wagyu, mainly Kobe beef, at reasonable prices. The belly meat is from Kobe beef, and you can enjoy rare cuts, such as the "Special Misuji," which yields only about 2kg from a single cow, and "Zabuton," which is sourced from only 3-4kg. The staff members are friendly and wonderful, making the meltingly delicious yakiniku and the charming people in this restaurant truly appealing. Thank you for an amazing evening! --------------------------------------------------------- Thank you for always checking out my posts! If there’s a restaurant that catches your interest, I would be thrilled if you save it and plan a visit! ✨ I strive to convey the charm of these places through my posts, so if you could also follow me, it would be a great encouragement!

Just a 3-4 minute walk from the Showa Street exit of JR Akihabara Station, the sister restaurant of the popular "Yakiniku Motoyama," "Yakiniku Motoyama Akihabara Branch," will grand open on Friday, November 15, 2024! Founded in 1975 in Ueno, Tokyo, this restaurant offers a selection of premium A5 grade black Wagyu beef, including Kobe beef, which is available at about 60% of high-end restaurant prices! The cuts include rare parts like "Tokusen Misuji 2/600," which can only be taken from 2 kg of meat from one cow, and "Zabuton," available in only 3-4 kg from one cow! (*Prices are excluding tax.) - Shinjyu: 3980 yen - Wagyu Trimmed Meat: 990 yen - Garlic-Loaded Harami: 1180 yen - Garlic-Loaded Roast: 1480 yen - Kobe Beef Selection (3 Types): 2180 yen - Mixed Hormone (Offal): 1580 yen - Wagyu Tartare: 1280 yen The "Shinjyu" is a thick, long cut of boneless short rib shaped like a dragon. It can be a bit challenging to grill, but it offers excellent volume! The Kobe beef trio includes "Kainomi, Sasami, and Tokusen Kalbi," which can be enjoyed with homemade sauce, wasabi, or salt! It's tender yet has a firm texture, with juicy flavors bursting in your mouth—definitely made me crave rice! Being close to the station, the restaurant has a nice ambiance with spacious seating for 56 people at large tables. Be sure to check it out!

A new store has opened in Akihabara. I enjoyed Kobe beef using a coupon. What I particularly liked was the salt and seven spices. I want to go eat there again. It was amazing!

I visited "Yakiniku Motoyama," which had just opened and caught my attention for a while. They had a special opening campaign menu, so I decided to try that first. Despite the incredibly low price, the quality of the meat was excellent, and the flavors spread delightfully in my mouth. You could really feel the sincerity of the restaurant. I also ordered sliced beef, seared yukhoe, and cold noodles. Yukhoe and tartare are dishes that are often hard to come by. However, both the sliced beef and yukhoe were rich in flavor and truly delicious. I mistakenly ordered the cold noodles without kimchi, but they kindly served the kimchi separately. The staff was friendly and displayed great manners, providing a pleasant dining experience. I made a reservation for early on a weekday, but by the time I left, the restaurant was almost full, which showed its popularity. I signed up for their official LINE account, which offers perks, and I plan to visit again even after the campaign ends. Everything was delicious. Thank you for the meal!