Japan's top yakiniku restaurant, "Yakiniku Jumbo," is opening a new branch in Meguro on November 3, 2023! This yakiniku specialty restaurant is operated by Lapan Blanc Co., Ltd., led by CEO Tohka Hayashi. In addition to Yakiniku Hayashi in Meguro, the company also runs a somen and sake bar called Somen Sakaba Hayashi. The new restaurant is located about 20 meters southwest of the 7-Eleven Meguro Yanagidori store. After turning left and progressing about 20 meters along Yanagidori, you'll find the restaurant on the left side of the Toyo Building II, on the first floor. It's a 7-minute walk from Meguro Station. The hours of operation are from 5 PM to 11 PM, with no regular holidays. The restaurant has 28 seats, including a completely private room that accommodates up to 10 people, as well as table and box seating. Reservations can be made through the official website or TableCheck for online bookings, or by phone. Payment methods accepted include cash and card payments (VISA, MasterCard, JCB, AMEX, Diners). The restaurant focuses on Tottori Wagyu as its main meat and uses many local ingredients from Tottori Prefecture. It features signature dishes unique to Jumbo, such as Nohara-yaki and meat sushi, alongside classic options like heart (hatsu). The delicious sauces associated with Jumbo are also served here, making it a recommended spot for tasty yakiniku in Meguro, where there aren't many outstanding yakiniku restaurants. **Menu Highlights:** - Tottori Prefecture Pickled Rakkyo Kimchi: 800 yen - Bite-sized Tongue Stew: 600 yen - Tottori Prefecture Nebarikko: 900 yen - Premium Black Wagyu Tongue: 3,600 yen - Heart (Hatsu): 1,500 yen - Black Wagyu Skirt: 2,800 yen - Nohara-yaki: 2,200 yen - Tottori Wagyu Nigiri (1 piece): 680 yen - Tottori Wagyu Rib Core Rice: 6,000 yen

This was my second visit, and I was even more impressed this time! The thoughtful touch of having a private room for us was a nice detail. The manager personally grilled for us, engaging in conversation at a great pace that didn’t interrupt our discussions. Such exquisite attention to detail made the dining experience pleasant from start to finish. We customized our meal for around 15,000 yen, focusing on high-quality cuts that were fresh that day, and also ordered rib eye rice separately. Everything was absolutely delicious! I think the quality of the fat really stood out. Even with such rich meats, I felt light and was able to finish all the rib eye rice with a smile. My favorite cuts like sagari, harami, and tongue were thick and tender, and the Tottori beef had a refined flavor. The marinade was exceptional too, with a light seasoning (I think it had kombu?) that complemented the meats perfectly; I enjoyed dipping the heart and tongue in it at first. Everything was simply fantastic. I finally got to try the filet mignon skewer that I missed last time, and it was absolutely divine! The thinly sliced meats like the wild grill, zabuton, and misuji had a firm texture and were incredibly tasty. I don’t usually order meat sushi, but here it paired perfectly with the sweet sauce and enzyme brown rice; it had a chewy texture that got better the more you chewed. I think everyone should definitely try the rib eye rice. I was also curious about the filet rice dish, but mixing it with egg and seaweed is my absolute favorite. Seriously, everything was delicious. To top it all off, we had dessert at the end: mochi cubes, and if you search for them, you’ll find they’re like a high-end version of yukimi daifuku. They were so tasty! What a treat! They could even work as souvenirs, so I took a note of that! Now I’m thinking about when I should come back. Without a doubt, this is the only place for yakiniku for me from now on!

I heard that a restaurant produced by Yakiniku Jumbo opened in Meguro in December 2023, and I finally had the chance to visit with some friends. The location is on Yanagi Street, just a bit off the main road at the bottom of Gonnosuke-zaka in Meguro, in a relatively new building, so it was easy to find. The interior has a stylish, modern atmosphere. I learned that this place focuses on a top-grade brand of Tottori Wagyu called Olein 55, which is famous and has won awards in the past. Wondering about "Olein," I found out that oleic acid is the main component of olive oil and camellia oil, known for fighting bad cholesterol, making it a healthier unsaturated fat compared to others. The Olein 55 beef itself is quite rare, with only 400 heads per year. It has an excellent balance of lean meat and fat; even though it has a lot of marbling, the fat has a low melting point, which gives it a mellow and sweet flavor, combined with a rich umami from the lean meat that results in a light and refreshing aftertaste! At this restaurant, you can enjoy this primarily with their special sauce in a Jumbo-style manner. To cut to the chase, both the Tottori Wagyu and other types of beef they offer are of high quality, with fresh dishes like white senma sashimi and various other offal, all incredibly delicious! Indeed, Tottori Wagyu has a lot of marbling, yet it feels light without any greasy aftertaste, allowing the rich flavor of the lean parts to stand out. However, what amazed me the most was the premium black-haired wagyu tongue! It was tender, full of umami, and an absolute must-try dish! They also have a variety of innovative side dishes, and one that really stood out was the tongue-gata (the base of the beef tongue) chashu. The tender tongue-gata, marinated in an excellent sauce, paired fantastically with the crunchiness of the bean sprouts, making it irresistibly tasty and perfect for pairing with beer! Here’s what we ordered that night: - Kimchi platter - White senmai sashimi (1,200 yen) - Fresh wagyu heart (3,000 yen) - Tongue-gata chashu (1,280 yen) - Salted upper liver (3,600 yen) - Ichibo (3,200 yen) - Salted Tottori wagyu short rib (1,800 yen) - Regular black-haired wagyu tongue (2,800 yen) - Premium black-haired wagyu tongue (3,800 yen) We finished off with: - Yukgaejang (1,500 yen) - Bibimmyeon (1,300 yen) I was completely satisfied! Thank you for the meal!

I used the course menu, and since it's Jumbo Produce, I got to enjoy that beef bowl! They brought it to me during the course, and it was incredibly delicious. All the meats in the course were tasty, but the heart (hatsu) had a surprisingly intense texture. The photo shows the rice from the bibimbap.

I was just so happy. Those two hours flew by in no time. The staff shared a lot of interesting stories about the meat, so I never got bored. The "up-tan" (which seems to change from the tongue tip to the base depending on the day) was thick yet tender and juicy! The thinly sliced sirloin was undeniably sweet, especially when paired with an egg in one bite. The heart was a bit hard to describe, but it was crispy and tender! The white beef tripe was the perfect accent. I was surprised to see skewers at a barbecue restaurant, but this filet was exceptional! It’s something you must order. The chateaubriand was a hidden menu item, and I think you know how great it tasted—it was a knockout! Next time, I definitely want to try the curry too.

I suddenly wanted to eat Yukgaejang, so I decided to check out a new place I heard about. I was able to go in without a reservation. There were many families, and it seemed convenient with private rooms available. Each meat dish wasn't super cheap, but it was delicious. Personally, I really liked the Yukgaejang I came for; it was kind of like a noodle soup and very easy to eat.

This is a high-end restaurant. It's only natural for the food to be expensive and delicious. Among the menu items, the heart (hatsu) is absolutely fantastic! Priced at around 1200 yen, the balance of price and portion is impeccable! You must order it when you visit. (I got so caught up in enjoying it that I forgot to take a picture of the heart.)

This review is about a restaurant called Yamayaki Jumbo, which I've been curious about ever since I saw it via SMS. I hadn’t visited Yamayaki Jumbo for a while, but I intentionally decided to check out this place this time (*･ω･)ﾉ The main difference from Jumbo is that this restaurant specializes in Tottori Wagyu. It's indeed rare to find Tottori Wagyu in Tokyo! This time, I ordered the recommended Nohara-yaki course (11,000 yen). The course included: - Assorted Kimchi - Assorted Namul - Tottori Wagyu Upper Tongue - Fresh Raw Heart - Salted Wagyu Saza (Skirt Steak) - Signature Nohara-yaki - Thinly Sliced Meat with Scalded Daikon and Tosazu Jelly - Beef Skewers with Onion Sauce - Tottori Wagyu Sushi - Two Premium Cuts of Tottori Wagyu - A Bite of Curry - Cold Noodles - Dessert In this course, all the grilling is done by the staff. The heart is grilled on one side for just 10 seconds. The fresh heart has a crisp texture that is quite impressive. For the salted dishes, the tongue is crispy and the skirt steak is tender! Since it’s produced by Jumbo, the Nohara-yaki is definitely delicious. The scalded meat is from the ribeye, which is refreshing. The premium cuts are from the misuji (chuck flap) and filet, and the filet is so tender it feels like you can drink it! The curry is just the right portion, packed with the flavor of the meat. Wow, the after-meal feeling rivals that of Jumbo! It has a hidden gem vibe, and I definitely want to visit again (*･ω･)ﾉ

The yakiniku restaurant in Meguro, produced by Yakiniku Jumbo, started with the tongue, but it lacked the expected crispiness, which made me go "hmm?" However, the quality of the following meats like misuji, loin, and harami was impressive. I thought the final meat rice dish could use a bit more rice texture, as it felt a bit too mushy. I realized the importance of that first piece of tongue, especially since many people start their meal with it.

On August 9, 2024, I visited for the first time with a friend, celebrating my birthday at the “Somen Sakaba Hayashi Park City Musashikoyama” restaurant, which I frequently visit near Musashikoyama Station. I heard that they opened a sister restaurant specializing in yakiniku (grilled meat) near Meguro last November, so I made a reservation right away. Many of you might already know, but this new establishment is the first domestic franchise produced by the famous Yakiniku Jumbo Shinozaki Honten in Edogawa Ward. It's part of the new business venture by Rapin Blanc Co., Ltd., which also operates “Somen-ya Hayashi” and “Somen Sakaba Hayashi” in Oi and Meguro. The president hails from Tottori, which is known for its beef. Tottori wagyu gained fame by winning first place at the National Wagyu Ability Competition, both in its inaugural event as well as the 11th event held in September 2018. The location is about a 10-minute walk from both Meguro Station and the Tokyu Meguro Line's Fudomae Station, slightly further away, but it's close to Gonnaid Hill and the stylish Meguro Gajoen, situated on the middle floor of a chic building. We ordered the "Nohara Yaki Course" (11,000 yen), which included: **Appetizers:** - **Kimchi Assortment:** Napa cabbage, kubu-kimchi, pickled radish, cucumber kimchi, and shallots. All were delicious Tottori products with just the right amount of pickling. - **Namul Assortment:** Bean sprouts, spinach, and onion. The onion namul was a first for me and was delicious with a soy flavor. It also featured seasonal vegetables, which were okra, refreshing and easy to eat. **Grilled Dishes:** The dipping sauces for the meat included a recipe from Yakiniku Jumbo and a special ponzu made with bonito, kelp, orange vinegar, and kabosu, which was mild and full of umami. The staff, including the manager, cooked the meat for us, so there was no stress in “grilling” ourselves—professionals truly know best. - **Tottori Wagyu Premium Tongue:** Thickly sliced but wonderfully juicy. Usually, tongue is served with lemon salt, but here it's enjoyed with the mild ponzu, which is surprisingly delicious. - **Fresh Raw Heart:** A beautiful dark red piece, being the heart of the cow. We enjoyed this with ponzu, and it was the best heart I’ve ever had. - **Wagyu Sangal Salt:** Sangal is located near the diaphragm, rich in fat. This is the true taste of wagyu. - **Famous Nohara Yaki:** Named after a regular customer from Yakiniku Jumbo who invented this sirloin in a sukiyaki style. The manager expertly grilled thinly sliced sirloin, which we dipped in the unique yellow yolk of the mystical eggs from Shinohara Poultry Farm in Saitama. I couldn't help but exclaim "Wow!" - **Thinly Sliced Meat with Grated Daikon:** This featured a beautifully marbled shoulder loin, and wrapping it with the grated daikon made for a refreshing bite. - **Harami Skewers (with Onion Sauce):** Thickly sliced harami (diaphragm muscle) served on a skewer. I savored the first bite of the grilled meat alone, then enjoyed it with some onion sauce, which was delicious. The onion sauce was exceptionally good and would pair well with rice. - **Tottori Wagyu Sushi:** Presented with rare Tomo Sankaku cut separately and the sushi rice, we grilled the meat and then wrapped it in fermented brown rice (enzymatic rice), which is on another level compared to regular meat sushi. - **Tottori Wagyu Premium Cuts:** - **Misuj:** This cut comes from the shoulder blade and is what I think of when it comes to grilled beef. It’s tender and oozes with juice. - **Filet:** Located along the spine, this area is less active, making it lean. However, higher quality wagyu filet often features marbling. This filet was beautifully marbled, and just one bite nearly overwhelmed me with delicious juices. **Ending:** Unlike typical yakiniku courses which often end with heavy dishes like cold noodles or bibimbap, here we had two small dishes which was remarkable: - **One-Bite Curry:** This looked just like a cute version of curry rice. The flavor makes you feel the shredded beef and has a great scent of spices—absolutely amazing. I wish they would sell it as a retort pouch. - **Cold Noodles:** Similarly compact, the noodles themselves were of great texture. **Dessert:** - **MOCHI cube from the famous Tottori confectionery “Hogetsudo.”** This was served as a special treat. Its softness was unbelievable, presenting a new texture with mochi, sweet bean paste, and cream—superb! The drinks we had included: - **Draft Beer (Suntory Premium Malts)** (770 yen) - **Setouchi Lemon Sour** (660 yen) - **Sharak Junmai Sake (Fukushima)** (1 go / 1480 yen) x3 - **Black Oolong Highball** (750 yen) *Prices include tax.* **What’s Great Here!** You can savor Tottori wagyu that’s hard to find in Tokyo. **What I Wish for…** Nothing in particular. I believe Yakiniku Jumbo’s expertise maximally showcases the potential of Tottori wagyu. In my limited experiences, I’d rank this among the top-tier yakiniku restaurants. The taste of the food was beyond reproach; however, I would note that the color and pattern of the serving plates didn’t quite highlight the meat well, and the noise from children in the family groups might have been distracting, especially on the weekend. They do have private rooms for 2 to 10 people, so I recommend making a reservation early if you’re celebrating a special occasion. Given the popularity, making a reservation is likely necessary. Thank you for the wonderful meal!

The famous Jumbo Produce has opened a yakiniku (grilled meat) restaurant in Meguro. It’s a 9-minute walk from the station, but it’s definitely worth it. I had thick slices of tongue, loin, wild grilled meat, shinsy, and fillet skewers. The chef cooked them for me, similar to what you'd find at the main branch. I finished off with curry. It was incredibly delicious. Thank you for the meal!

I visited a casual-yet-cozy yakiniku restaurant located about a 10-minute walk from Meguro Station. The interior is slightly dim, creating a nice atmosphere, and it has private rooms, making it easy for those who prefer not to be seen. The meal I had was the **Chateaubriand Thick Cut Course for 15,000 yen**. Every piece of meat we had was of high quality and delicious, but there were a few standout dishes that were particularly special or unique: 1. **Signature Nobara Grill**: The aroma was delightful, and it looked appetizing even before taking a bite. The combination of egg and meat flavors burst in my mouth—pure happiness! 2. **Fillet Skewers**: These large skewers were very satisfying and looked incredibly tempting. The chef grilled them to perfection, and while the meat itself was delicious, the indulgent feeling of enjoying fillet on a skewer was irresistible. 3. **Tottori Wagyu Nigiri**: The richness of the wagyu fat was outstanding. The beef was lightly grilled to preserve its flavors, making it a perfect pairing with rice. Even though it was a bite-sized portion, I could easily finish it by the end of the course without hesitation. The meal included a beautiful assortment of appetizers, fresh ingredients like Tottori wagyu top sirloin, fresh raw heart, wagyu rib, and a light grilled meat platter served with a refreshing sauce. We also enjoyed dishes like fillet skewers, the chef’s choice cuts, the Tottori wagyu nigiri, and ended with cold noodles and a savory soup to conclude our dining experience, topped off with dessert.

The manager grilled the food for us! They were非常に kind, and it was great! I learned that the mochi cubes for dessert can only be enjoyed as part of the course. The amount of meat was satisfying, and the cost performance was excellent, so I highly recommend the course option. I definitely want to go back again! ♪

The staff cooks the food for you, and they generally serve it well-done. As for the tongue, I preferred the thicker slices, as they have a more satisfying texture and a richer flavor. Instead of lemon juice, they serve it with a special dipping sauce. The classic options like kalbi, harami, and loin were delicious, but personally, I found the togarashi (pepper) and misuji (beef chuck) to be particularly tasty. The curry has a sweetness from the meat, but you can also taste the aroma of charcoal, making it a sophisticated curry that I really enjoyed.

I made a reservation with the goal of enjoying the beef fillet rice I had heard about, and I wasn't disappointed. The restaurant had a rich selection of meat, and when I asked, the staff kindly guided me to recommendations that matched my preferences. The atmosphere was nice, and the rice dish was incredibly delicious. Just a heads up, it's necessary to make a reservation in advance.

This restaurant, produced by the famous Yakiniku Jumbo, offers a stylish yet slightly casual atmosphere for enjoying grilled meat. You can savor Tottori Wagyu beef here. I visited for the first time on a Friday night with a friend. The location is about a 10-minute walk from both Meguro Station and Fudōmae Station on the Tokyu Meguro Line, which are roughly equidistant. The quality of the meat was outstanding, and the staff expertly grilled it to perfection. Each dish was incredibly delicious and left us amazed. They also had craft black beer from Meguro.

I recommend ordering the suggested course! For women, this course is usually enough to feel quite full. For men, it might be a bit insufficient. If you order à la carte, adding the sirloin is a good idea. Next time, I want to try the reserved filet pilaf! P.S. I was happy to find Jo Malone hand wash in the restroom!

The owner of the restaurant is from Shimane and has connections to Yakiniku Jumbo, and they prioritize using local ingredients! The pickled shallots were delicious… Overall, everything was tasty and we ate a lot! The specialty of the place was the Tottori Wagyu rib-eye rice, which you need to reserve in advance to try! The only disappointing thing was that there were no souvenirs or bento boxes available…

The thick-sliced and thin-sliced beef tongue were the most delicious! The owner, Mr. Hayashi, is from Tottori, so there is a lot of Tottori beef, and it was my first time trying it. It was very easy to eat because of the high-quality fat. The beef rice bowl requires a reservation, so make sure to book it in advance before you go! It would be a waste not to try it if you come here! I heard they use the sauce from Yakiniku Jumbo, and the particularly the dashi ponzu went well with everything and was really tasty. If I had to suggest something, it would be nice to have takeout menu options and containers available.

I heard that the restaurant opened in November 2023. The interior isn’t very spacious, so I’m glad I went before it became hard to get a reservation. I ordered the chef’s exquisite course and added a few more dishes. The staff cooks the meat for you, which was delicious! Thank you for the meal!

I recently visited the newly opened yakiniku restaurant "Yakiniku-ya Hayashi," which is the first domestic production by Jumbo. Since I haven’t been able to visit Jumbo recently, I was hoping to enjoy that flavor closer to home. This restaurant features Tottori Wagyu beef, but I wonder if it’s the same as the original Jumbo’s. The meat at the Hiroo Jumbo is different, so they might be sourcing their meat independently here. The roast beef and Nohara-yaki (wild field grilling) were delicious, with the Nohara-yaki being thicker than the original. However, the sauce is the same as Jumbo's, giving a very similar impression overall. The saltiness stood out a bit too much for me. If it had a little less salt, I think my rating would be even higher. #YakinikuYaHayashi #Jumbo #JumboHanare #Yakiniku #YakinikuKing #LoveYakiniku

"I visited 'Yakiniku Ya Hayashi' in Meguro, where the budget is around 11,000 yen. It seems that this place, which opened last year under the supervision of Jumbo, is much easier to book compared to Jumbo. I hadn't had Nohara-yaki in a while, and it was truly amazing! The rice looks great and tastes delicious. Unlike Jumbo, which you need to book well in advance, this place seems to have availability even if you make a reservation the day before. It's really fantastic! #YakinikuYaHayashi #YakinikuJumbo #Yakiniku #FoodieCommunity #FoodLoversConnect #GourmetFriendsWanted #MeguroGourmet"