Ayase Yaki-dokoro Shin is located just a 1-2 minute walk from Ayase Station on the Tokyo Metro Chiyoda Line, near the west exit and close to Kushikatsu Tanaka. The restaurant is on the second floor of a building and has a little over 20 seats, including table, booth, and counter seating. Since there are no ducts (smoke-extraction systems) for grilling, it feels more like an "izakaya where you can enjoy BBQ," rather than a typical yakiniku restaurant. Please note that the restaurant allows smoking, so those who are sensitive to smoke should be cautious. Here’s a summary of the menu items we ordered: - Medium fatty Bluefin tuna sashimi - 1200 yen - Negitoro sashimi - 1000 yen - Korean seaweed - 300 yen - Three kinds of kimchi - 700 yen - Choregi salad - 800 yen - Stone-grilled bibimbap - 1200 yen - Thick-cut ham katsu - 500 yen - Wagyu yukhoe - 1500 yen - Kobukuro sashimi - 1100 yen - Assorted premium tongue (thick and thin) - 1800 yen - Assorted marinated skirt steak - 1200 yen - Kouba-shi chuhai - 450 yen - Akaboshi beer - 600 yen - Heartland draft beer - 550 yen Items that we particularly enjoyed: - Assorted premium tongue - 1800 yen - Assorted marinated skirt steak - 1200 yen The tongue platter allows you to try both thick and thin cuts, while the skirt steak gives you options between salt and a marinade. We shared these dishes between two people, and the portions were just right. The thick-cut tongue had an outstanding texture and rich flavor, which made the beer go down smoothly! Restaurant Name: Yaki-dokoro Shin Address: 1-39-4 Ayase, Adachi-ku, Tokyo, in the Katsusho Ayase West Exit Building, 2nd floor Phone Number: 03-6662-9294 Business Hours: Monday to Thursday: 17:00 - 26:00 Friday and Saturday: 17:00 - 24:00 / 25:00 - 28:00 Sunday: Closed

Located just a 30-second walk from Ayase Station on the Tokyo Metro, this new yakiniku restaurant opened last December. The interior has a relaxed, unpretentious atmosphere. With many tempting menu items to choose from, I decided to go for their new course menu that lets you sample a variety of recommended dishes, priced at 3,980 yen instead of the usual 5,000 yen. Additionally, there's a 2-hour all-you-can-drink option for just 1,500 yen, making the total 5,480 yen for a delicious yakiniku experience with plenty of drinks. I started with a draft beer, and shortly after, the first courses arrived: a three-piece kimchi platter (napa cabbage, daikon, cucumber) and a chori salad. The kimchi, with its variety, was a perfect match for the drinks! The salad was more filling than expected—definitely necessary to prepare for the upcoming meat feast. I finished it quickly to get ready for the meat. Just as I was eager for the meat, the first special dish arrived: a serving of tuna belly and negitoro sashimi. This course wasn't just about the meat; it included high-quality tuna! The negitoro was piled high in a masu (a traditional wooden box), and I enjoyed it with some wasabi and soy sauce. The texture was rich, and the sweetness and umami of the tuna were delightful. The sashimi melted in my mouth, and I was surprised to find such delicious tuna at a yakiniku restaurant. With tasty dishes like this, my drink kept flowing, which was great since it was an all-you-can-drink night! After finishing the tuna, the meat came out, presented in a beautiful three-tiered box. The first tier featured a beef tongue assortment (two types: premium tongue and negi-tan) with their signature "overflowing green onion" sauce. The second tier contained a carefully selected three-meat platter (kalbi, harami, and rosu). The third tier offered a variety of offal (small intestine, large intestine, upper beef tripe, and fresh liver). Each dish came with its own sauce: lemon juice for the beef tongue, a special sauce for the second tier, and a miso sauce for the offals. I started with the beef tongue, lightly grilled and topped with the generous "overflowing green onion" sauce. The sesame oil and green onion flavors were fantastic! The amount of sauce was abundant, making each bite of the beef tongue incredibly enjoyable. Next came the second tier, featuring the classic trio of kalbi, harami, and rosu. The sweetness of the fat in the kalbi, the meatiness of the harami, and the flavorful red meat of the rosu could be appreciated fully by comparing them side by side. Grilled on a volcanic plate, the beef cooked evenly, locking in flavor while keeping it tender. There was minimal smoke, preventing the common pitfall of overcooking. Finally, I enjoyed the offal platter. The small and large intestines had a delicious fat flavor, while the upper beef tripe and liver were cooked perfectly. The liver had no unpleasant scent at all and went well with the miso sauce. Starting with salad and kimchi, moving on to the tuna, and then the three tiers of meat, I was quite full by this point. For the final course, I chose a bowl of vegetable gukbap from the options of rice (with Korean seaweed), egg gukbap, or vegetable gukbap. The thick white soup was rich and comforting, and filled with plenty of vegetables. The taste was exceptional, almost like beef bone broth—so delicious! It was easy to finish the rice in that flavorful broth. And just when I thought it was over, dessert was included! I could choose between seasonal ice cream or vanilla ice cream, and I picked the seasonal option. The seasonal ice was a frozen strawberry filled with condensed milk. After letting it sit a bit to soften, the sweet cream combined perfectly with the tangy strawberry—it was divine! I don't think anyone could dislike such a treat. The sour strawberry nicely cleansed my palate after a fulfilling meal. This fantastic and generous course meal for just 3,980 yen is currently a special deal, so I highly recommend visiting now! You can also check out a video showcasing today's dishes on the channel "Abura no Taisho" at https://youtu.be/EMssazGFdPc.

After work, I took the Hanzomon Line from Kiyosumishirakawa to Katsushika, and since I had the chance, I made a reservation for yakiniku near Ayase Station, which I was visiting for the first time. Having spent a long time in Kanagawa, I associated Ayase with the prefecture, but I discovered there’s an Ayase in Tokyo as well! As I approached the restaurant located on the second floor, I noticed a cow's face next to the elevated station. The interior was neat, without any visible smoke exhaust ducts. We ordered a variety of dishes along with some sake; the total came to 5720 yen for two people. We had two servings of "青煌" sake from Yamanashi (2090 yen), an appetizer of braised beef tendon (300 yen), a chulcho salad (1100 yen), a comparison platter of premium tongue, including thick-cut and regular tongue (1870 yen), premium Wagyu short ribs (1650 yen), a serving of beef tripe sashimi (880 yen), bibimbap (1100 yen), medium-fat tuna sashimi (1200 yen), a small bowl of rice (250 yen), orange sherbet dessert (500 yen), and seasonal strawberry ice cream (500 yen). We also enjoyed some warm oolong tea. Having overeaten and overdrunk earlier in the day, I prepared by visiting a sento (public bath) before arriving. I expected there to be lots of smoke since there wasn't any smoke exhaust, but then they brought out scalding hot stone plates for grilling. Since we cooked on the stones rather than over direct flame, there wasn't much smoke at all. We started with the standard vegetables and the beef tripe sashimi. They also had "medium-fat tuna" as a special for the day, allowing us to enjoy both the tuna bowl and the yakiniku. Now, about the yakiniku – the premium Wagyu short ribs were incredible. They had a rich marbling of fat. It felt like "even with premium short ribs, I could easily finish it off!" On the table, they provided sweet and spicy dipping sauces, lemon juice, and salt, great for seasoning the bibimbap, although I found the sweet sauce to be quite salty, so I preferred a sweeter sauce.

Enjoy visually delightful yakiniku! It's not just about the looks; the taste is authentic too. Let's enjoy the meat from a tiered box. The area around Ayase Station retains a nostalgic vibe with its old streets. This station, linking the Chiyoda and Joban Lines, is quite important. Due to the station's structure, the two exits—east and west—offer different views. The west exit has a Showa-era charm. Just a minute's walk from there, on the second floor of an old-fashioned building, you'll find "Yaki-dokoro Shin." We made a reservation here with a friend who lives along the line. The deciding factor for our reservation was the ongoing campaign: the "Recommended Course" at 3,980 yen instead of the usual 5,000 yen! Plus, there's a drink-all-you-can special for 1,500 yen instead of 2,000 yen. It's a wallet-friendly option. The course is designed for individuals rather than for sharing. You get a salad, kimchi, and a main tiered box portion, all served as single servings. This place is not your average yakiniku restaurant! Surprisingly, the tuna sashimi and negitoro (minced tuna with green onions) are delicious here too. You might even find it appealing to grill this tuna on lava plates? Although, raw sashimi feels like a waste to cook... It would be interesting if there were a course for grilling fish as well. The meat comes in a three-tiered box: four slices of beef tongue, two pieces each of three types of lean beef, and two pieces each of four types of offal. There’s plenty to satisfy you. After only eating grilled food, the plate-grilled items were a nice change. There were also some grilled vegetables included, adding to the overall satisfaction. The meal ended with a filling gukbap (rice soup) that left us stuffed! Given all this, even at the regular price of 5,000 yen, you would feel satisfied. Despite all the grilling, there was no lingering smell of grilled meat! I suppose it’s due to excellent air circulation and the lava plates producing less smoke. The ambiance was fantastic, and my friend seemed very satisfied. If you want to enjoy both tuna and yakiniku, I highly recommend this restaurant. It was a wonderful experience!

I visited "Yaki-Dokoro Shin," located close to Ayase Station. Guided by an outdoor sign that advertised Happy Hour from 5 PM to 7 PM, with draft beer, highballs, and sours for just 199 yen, I entered the restaurant. Being there just after 5 PM, I was the first customer, but soon after, many others arrived, making the place lively. It seems like a relatively new restaurant, but it has already become quite popular. The recommended course, originally 5000 yen, was on a limited-time offer for 3980 yen. Since I have no dislikes when it comes to grilled meat, I decided to go with the course without hesitation. By the way, the all-you-can-drink option was available for 2000 yen, but it was also on a limited-time offer for 1500 yen. I started with a toast over a Harlan Beer. I love Harlan Beer for its rich hop aroma and smooth drinking experience, free from any harshness. It was served perfectly chilled and tasted great! On the table, there were bottles of lemon juice, sweet sauce, spicy sauce, and miso sauce lined up. The course included the following: - **Three Types of Kimchi Platter** (Napa cabbage, radish, cucumber): Spicy yet refreshing and very tasty. - **Choregi Salad**: A sizable salad (sized for 2-3 people) that featured cucumber, lettuce, and seaweed dressed in an original dressing, providing a delightful crunch. It was great to have such a generous portion of veggies. - **Two Types of Hon-Maguro Platter** (Chutoro and Negitoro): I never expected to enjoy this level of Hon-Maguro at a BBQ restaurant. The chutoro sashimi was almost like otoro, and the generous serving of negitoro was rich in fatty fish flavor, unlike the typical mixed vegetable oil negitoro found elsewhere. Just this dish alone would usually cost around 1500 yen at normal restaurants. As a maguro lover, I wished they had rice (preferably sushi rice) to go along with it. Up to this point was the appetizer, and I reminded myself to wait for the main meat course to avoid indulging in too much rice. The grilling plate used was made of Fuji volcanic rock, which allows excess fat to drip away, resulting in tender and perfectly cooked meat without burning. - **Meat Platter in Three Tiers** (one serving includes three tiers): 1. **Beef Tongue & Negi**: Four slices of thick-cut tongue paired with generous chopped green onions. The combo was a blissful experience! 2. **Kalbi, Harami, and Roast**: The beautifully marbled meat was tender, and the kalbi was particularly exceptional. 3. **Liver, Upper Mino, Small Intestines, Large Intestines**: Fresh organ meats that were plump and juicy with a subtle sweetness, not overly rich. - **Rice Options**: You could choose from rice (served with Korean seaweed), egg soup, or vegetable soup—I opted for the vegetable soup. Usually, course meals come with a mini-sized rice, but this was a generously sized bowl, larger than a typical rice bowl. The aroma of sesame oil was lovely, and I could taste the richness of the broth, which had a meaty essence. Honestly, it was so delicious that it could be worth coming here just for the soup! At this point, I was already very satisfied, but there was a sign saying, "First come, first serve: Fresh liver available for 1210 yen, stock unpredictable, please ask a nearby staff member!" As a liver lover, I asked the staff and found out they could prepare it. In the past, I used to enjoy eating liver sashimi, but now it's illegal. The fresh-looking liver made me long for sashimi-style preparation. The beautifully red liver was fresh and rich in flavor. It's incredible that they can provide such quality at this price. - **Dessert**: You could choose between vanilla or seasonal ice cream (strawberry milk). I chose the seasonal ice cream. The frozen strawberries were delightful with added condensed milk, making for a refreshing finish. I enjoyed plenty of drinks, including draft beer, Chinese highball, unsweetened lemon sour, tomato sour, and ponkan highball. The ponkan highball was rare and had chunks of fruit in it, providing a refreshing and delicious flavor. The camaraderie among the owner and staff was evident; they were friendly and the service was very smooth. This kind of atmosphere, while it seems common, is actually quite unique. It reminded me how important good customer service really is. The course and all-you-can-drink offer are expected to be available until the end of August. Although even the regular prices are a good value, I might become a regular here if I can enjoy the limited-time offerings. It has the vibrant energy unique to downtown areas while still providing a relaxed dining atmosphere. I look forward to visiting again!

Let's keep the momentum going today! I appreciate all your comments—they really motivate me. I visited Yakidokoro Shin in Adachi Ward, Tokyo. It's just a one-minute walk from Ayase Station. After heading up to the second floor, I found spacious tables set up. The ¥5000 course is currently available for just ¥3980, a special opening price since the restaurant has only been open for about three months. We kicked things off with a toast using Harazaki beer and started our course meal. On the table, there were bottles of lemon juice, sweet sauce, spicy sauce, and miso sauce—a pleasant surprise compared to typical restaurants that only offer lemon wedges cut into eighths. The course included the following items: - Choregi salad - A trio of kimchi - Two types of tuna (medium-fat and minced) - A three-tiered meat platter 1. Beef tongue and vegetable platter (with green onion) 2. Kalbi, harami, and loin 3. Liver, top-grade tripe, small intestine, and large intestine - Egg soup - Seasonal ice cream The grilled dishes were served on a volcanic lava plate from Mt. Fuji. As we started, the meal became more exciting and delightful. We began with a huge bowl of choregi salad dressed with a special dressing, enough for at least four people but served as one portion per person. The kimchi trio featured napa cabbage, daikon, and cucumber, served in a generous bowl. Next came plates of nearly a bowl's worth of minced tuna and almost sashimi-like tuna slices, mainly medium-fat. The three-tiered meat box was astounding; the first tier held four thick slices of beef tongue and the vegetable platter, the second tier contained kalbi, harami, and loin—all beautifully marbled—and the third tier had a great assortment of offal, neatly arranged and large in size. The lava plate resembled a mountain and came with a spatula for draining excess oil. You could choose between rice or egg soup, with large portions of rice available for free, served with several sheets of Korean seaweed. I regretted eating quickly, as I imagined how delicious the rice would be with the minced tuna. The egg soup wasn't served in a regular rice bowl, but in a generously-sized bowl. For dessert, there was a seasonal choice of vanilla or strawberry milk ice cream, with the strawberry containing condensed milk inside. The offal was fresh, and the overall value was incredible. I hadn't had many opportunities to visit Ayase, but the manager was attentive and provided great service. I definitely plan to return. Thank you for the meal!

After exiting the ticket gate of Ayase Station, just turn left and walk for about a minute to find this eye-catching restaurant with a sign advertising unbelievable happy hour prices! Until 7 PM, draft beer is just 190 yen! Plus, you get a complimentary dish of meat or kimchi—how amazing is that!? Tonight's feast is at "Yaki Dokoro Shin," marked by a lantern proclaiming "Meat and Tuna." This time, I took advantage of their special "Yaki Dokoro Shin Recommended Course." It includes two types of fresh tuna, a selection of eight premium grilled meats, salads, and more—totaling eight dishes for an incredible price of 3,980 yen, down from 5,000 yen! Same-day reservations are welcome, and it's perfect for single diners as well—such a jaw-dropping price! There's also an all-you-can-drink option for just 1,500 yen! We kicked things off with a toast using Harutaka beer. The table was set with miso sauce, spicy sauce, sweet sauce, lemon juice, and salt. The amazing value grilled meat feast was about to begin! **Kimchi Sampler:** A trio of kimchi including napa cabbage kimchi, cubed radish (kaku-teki), and light cucumber kimchi, all refreshing and tasty! **Choregi Salad:** Served in a large bowl with tongs to share, but it’s actually one serving! With such a hearty amount of vegetables, it balances out however much meat you want to indulge in! **Fresh Tuna Sashimi:** Who would have thought you could find this level of fresh tuna at a grilled meat restaurant? The medium fatty tuna is almost like fatty tuna, melting in your mouth. The mound of finely chopped tuna is the "real deal" negitoro! This calls for some sake, so for the first time in my life, I ordered sake at a grill place! Now, let's dive into the meat. The table was equipped with a lava stone grill. What arrived was a three-tiered platter featuring "Iwate Iwazumi Short-Horned Beef" and other carefully selected domestic wagyu. - **First Layer:** A duo of beef tongue (premium and green onion). - **Second Layer:** Three selected cuts of "Shin" (kalbi, harami, and sirloin). - **Third Layer:** A variety of "Shin" organs (small intestine, large intestine, upper liver, and fresh liver). Each type of meat had two pieces, and there were four pieces of tongue! This is what they consider a single serving—what a generous portion! We started with the tongue. The lava plate cooks it slowly so you don't have to worry about overcooking it while you're engrossed in conversation! Topped with a generous helping of chopped green onion, it was incredibly delicious—so good that I didn’t even need lemon! Next, they inquired about rice options: rice (with Korean seaweed), egg soup, or vegetable soup. My partner chose rice with Korean seaweed, while I opted for egg soup. With all the meat and rice finally on the table, we were free to grill our favorites in any order! The harami was grilled well. Cooked slowly on the lava plate, it stayed juicy without becoming tough! I managed to resist the urge to just devour it and went for the "fresh liver" instead. It had a fluffy texture after cooking! The sirloin was cooked carefully to render off the excess fat. Any leftover oil flowed into a catcher below the grill, keeping the smoke to a minimum—very comfortable! I skillfully grilled our cuts, scraping off the burnt bits with a spatula as I went! Mixing in the organs was a great choice too! The fatty white organ meat cooked beautifully without getting charred. The final challenge was the kalbi. When grilling it myself, I usually burn it, but this time it came out perfectly! For dessert, we chose between seasonal ice cream or vanilla ice cream. Everyone agreed on "strawberry milk," and the frozen strawberries with sweetened condensed milk were absolutely delicious. Wow, I’m so full! The portion was about one and a half times that of a regular meat course, or even more. There’s no need to debate "meat or fish for dinner?" in Ayase anymore! In addition to grilled meat, they also have a variety of fried items and a selection of dishes made with fresh tuna sourced from Tsukiji, making it great for casual dining as well! I’ll definitely want to visit this restaurant again. I wonder how long this "limited time price" will last?

I visited "Yaki-dokoro Shin," a yakiniku restaurant located on the second floor of a building near Ayase Station. The restaurant offers lava-grilled meat using lava plates and allows you to enjoy A5 Wagyu beef. During my visit, I opted for a course meal. As a special promotion, I was able to enjoy a course that usually costs ¥5,000 for just ¥3,980. It was a great deal for delicious yakiniku, and the customer service was attentive and courteous. ♪____________________________________♪ ◆ Restaurant Name: Yaki-dokoro Shin ◆ Location: 1-39-4 Ayase, Adachi-ku, Tokyo, 2nd Floor of Katsu Sho Ayase West Exit Building ◆ Nearest Station: Ayase Station, 1-minute walk ◆ Phone: 050-5592-5962 ◆ Business Hours: Monday to Thursday 17:00 - 2:00, Friday and Saturday 1:00 - 4:00 / 17:00 - 00:00 ◆ Closed: Sunday ◆ Budget: Up to ¥3,999 ◆ Payment Methods: Credit cards accepted, no electronic money, QR code payments accepted ◆ Notes: Reservations available, private rooms, can be reserved for private events, all seats are smoking permitted ◆ Order Details: - Course - Choregi Salad - Assorted Kimchi - Two types of Tuna (Medium Fatty Tuna, Negitoro) - Beef Tongue - Kalbi - Harami - Roast Beef - Liver - Upper Mind - Small Intestine - Large Intestine - Egg Soup - Seasonal Ice Cream ♪____________________________________♪

To celebrate the start of a new course, I reserved a special deal for two people, originally priced at 5000 yen, now reduced to 3980 yen. The restaurant staff mentioned that they use volcanic plates from Mount Fuji, which makes the meat tender and reduces smoke. I was initially concerned that it might get smoky due to heat buildup, but despite it being the start of the week, the place was quite busy with customers—many seemingly dining with their families and quietly enjoying their meals. When the cholegi salad arrived, I was pleasantly surprised by the generous portion; I always appreciate having plenty of vegetables. The three types of kimchi—Napa cabbage, daikon, and cucumber—were included as well. This course also featured bluefin tuna chutoro and negitoro sashimi. The negitoro had a lot of fatty parts, and the chutoro was deliciously rich and smooth. When the meat box arrived, the staff explained the different cuts. There were four pieces of tongue, and other cuts were included in pairs, which I thought was quite a substantial amount. Throughout the course, all the meats were presented together, allowing us to grill them in our preferred order. It was exciting to see the selection, but I had to decide on the grilling order. I started with the tongue, topping it with an abundance of green onions. On the table, various condiments were available: salt, sweet sauce, lemon juice, spicy sauce, and miso sauce. The kalbi, harami, and rosu cuts were beautifully marbled, not too fatty, and the plate seemed to manage the grease well as it melted away during grilling. Typically, we grill on a wire mesh, which can heat the meat differently, but using the plate made a noticeable difference. I don’t usually order hormone (offal), but grilling it gradually on the plate helped reduce some of the fat before eating. While some people enjoy the richness of fat, I recently bought stomach medicine, so I’m careful about what I eat. A scraper was provided for cleaning the plate after cooking the hormone. While grilling, I also chose my rice option: either plain rice with Korean seaweed, egg soup, or vegetable soup; I opted for the vegetable soup. The light soup was a great complement to the barbecue. For dessert, the seasonal offering was strawberry milk, which I ordered. It was frozen strawberries filled with sweetened condensed milk. The course was quite filling, perfect for students and families. I think it would be even better if they cut and served the premium three kinds of meat to us while we were eating; seeing well-cut, full-edge meat is always exciting. I'm really pleased that this place is also suitable for solo diners. They’re running a special promotion, with an all-you-can-drink for 120 minutes available at 1500 yen (down from 2000 yen), making the overall dining experience quite a bargain. I noticed a competing low-cost chain restaurant across the street, which served thicker meat, and I plan to visit there alone next time. **Course Launch Special**: Fresh bluefin tuna two-type assortment, carefully selected eight cuts of grilled meat, salad, and more—now only 3980 yen (originally 5000 yen). Recommended course at Yakiniku Shop Makoto! Available for solo diners too. Earn points with online reservations. 3,980 yen (tax included) - Starter: Three types of kimchi (Napa cabbage, daikon, cucumber) - Sashimi: Bluefin tuna chutoro and negitoro assortment - Grilled meat: Beef tongue two types (premium tongue, green onion tongue), specialty three types (kalbi, harami, rosu), specialty hormone assortment (small intestine, large intestine, premium beef tripe, fresh liver) - Salad: Cholegi salad - Rice: Rice with Korean seaweed or egg soup or vegetable soup - Dessert: Seasonal ice cream (strawberry milk) or vanilla ice cream Course launch special! 120 minutes of all-you-can-drink at 2000 yen, now 1500 yen (tax included, last order 30 minutes before closing). Valid until June 30, 2024. - Draft beer (Heartland) 605 yen x 2 = 1210 yen - Sugar-free lemon sour 495 yen x 4 = 1980 yen

Just about a one-minute walk from the west exit of Ayase Station. The interior has mainly booth-style table seats. Instead of using a grill or a net for barbecuing, they use lava plates, which cook at a lower temperature than usual, making it harder to burn the meat or make it tough. This is great for those who might not be familiar with grilling, as even if they cook carelessly, the lava plates ensure the meat is delicious. This makes it perfect for gatherings where people may be distracted from the meat! Besides grilled meat, they also serve tuna, satisfying those who crave both meat and fish. Currently, they have a limited-time course for just 3980 yen, which is an incredible deal! You get to enjoy both tuna and meat, with two kinds of tuna sashimi and a generous portion of 18 slices of meat per person. The volume and satisfaction level are hard to believe at this price, so if you're interested, visiting soon is highly recommended. Here’s what we had on the day of our visit: - **Kimchi 3-Item Platter**: Includes daikon, napa cabbage, and cucumber. The spiciness isn’t too strong, and the refreshing acidity makes it a perfect palate cleanser between meat dishes! - **Choreng Salad**: A classic salad with leafy greens, cucumber, and seaweed. It's nice to start with some vegetables before diving into the meat. - **Tuna Sashimi Platter**: Features medium-fat (chu-toro) and negitoro tuna. It was unique and exciting to have tuna at a barbecue restaurant. Pairing this tuna with sake offers a delightful experience that combines aspects of both seafood izakaya and barbecue in one place. - **Beef Tongue 2-Kind Platter**: Two slices each of thinly sliced beef tongue and green onion tongue. The green onions are served separately to be added on top after grilling, which means you can add as much as you like and avoid spills—perfect for green onion lovers! - **Premium 3-Kind Beef Platter**: Includes kalbi, harami, and loin, with two pieces of each. The quality was exceptional for a 3980 yen course; the loin, in particular, was tender and easy to chew. - **Premium Offal 4-Kind Platter**: Includes small intestine, large intestine, minced beef, and liver with two pieces of each. The small and large intestines were especially plump and rich, providing great satisfaction. - **Egg Soup (Tamago-Kuk) Option**: You could choose from white rice, egg soup, or vegetable soup, and I opted for the egg soup. The fluffy egg and gentle seasoning made it light and enjoyable, a nice alternative to the typical white rice alongside grilled meat. - **Seasonal Ice Cream**: On this day, it was strawberry-flavored. The slight acidity of the strawberries provided a refreshing finish to the course. Thank you for the meal!

I thought it was a yakiniku (grilled meat) restaurant, but it also offered tuna sashimi and negitoro (minced tuna with green onions), and the taste was great. The meat is cooked on a lava plate, and I got to try a rare type of beef called tankaku-ushi. The liver was very fresh and delicious! The staff seemed to be enjoying their work, creating a pleasant atmosphere. I would like to visit again.

I ordered kalbi and harami! They were tender and delicious!

The meat, side dishes, drinks, and service are all perfect.

The meat was tender and everything was delicious. The staff was also kind, and I would like to come back again.