"In the end, it's expensive, right? My wife said, 'Isn't this normal?' But the person who pays is the most reliable, right? When she asked, 'Should we go somewhere tomorrow?' Of course, I have no objections, but the problem is that it's the year-end party season, so even if it's not officially busy yet, it will definitely be crowded, right? My wife is off tomorrow. I thought she had made a reservation at least, but she hadn't. But, you know, because she's my wife, when I asked, 'Where should we go?' she said, 'Where do you want to go?' I couldn't decide, so after finally managing to make a reservation for the first place, I called and said, 'By the way, there's a yakiniku place we haven't been to yet.' She asked, 'Should we go to the second place?' Wow, it worked out well. So, we're going to the second place. Since it's the second place, my wife, who doesn't eat meat much these days, is staying home, and it's just me. But still, it's amazing that we were able to get a seat so early. We're living with Tsuboya, right? Or something like that? Did you turn part of it into a yakiniku place? All-you-can-drink for 2000 yen... It's expensive in the countryside. Can't you make it at least 1500 yen? Seseri, beef hormone, and beef kalbi, right? All the meat is delicious and cheap. My wife said she wanted skewers, so we ordered pork skewers. There's mochi bacon, so we ordered that too. And kimchi, please. The kimchi is delicious as usual. The pork skewers from Tsuboya... They were terrible, right? They were frozen and cooked. The mochi bacon was... okay. I can't evaluate Tsuboya here, so let's just focus on the menu. ========="

I heard that a yakiniku restaurant opened inside Tsubo Hachi Abashiri store, so I went to check it out. It's like a double feature with a roaster where you can cook your own meat. You can only order yakiniku menu items on the touch panel, but they also have Tsubo Hachi menu available if you ask. Looking at the menu, the prices seem pretty high. Is this amount of food worth the price? Beef chuck flap meat for 627 yen, beef harami for 1023 yen, mixed Tsubo Hachi pickles for 968 yen, beef maruchou for 748 yen, and pork hormone for 352 yen. You can choose between sauce, salt, or miso for each. I chose all salt. The side menu includes forest liver sashimi which is like mushroom liver sashimi, cholegi salad, half portion of cold noodles, and stone bibimbap. The maruchou and pork hormone were good choices, along with the cold noodles. The maruchou came with 6 pieces, I wish there were 2 more! The bibimbap was recommended to be eaten with the yakiniku sauce, but when I poured all the gochujang on it, it became too strong. The mixed Tsubo Hachi pickles need improvement! It had pork belly, shaped beef, and scrap meat in equal parts. The scrap meat falls through the grill. Even supermarket thin-sliced meat is better quality. Honestly, this could have been priced at 500 yen. The cholegi salad didn't have Korean seaweed, it was my first time trying it. Is Aichi the main store? Are there other locations in Hokkaido, like Iwanai town? The concept of the restaurant, pricing, target customers, they might want to reconsider everything. My love for yakiniku made me a bit too critical. By the way, the parking lot is shared with Tsubo Hachi, with space for 4 cars right in front of the restaurant entrance.