I had lunch at Tendan, which opened in Kagurazaka in November. I was seated in the "Ginkakuji" room on the 4th floor, where there are sunken kotatsu tables, and I ordered through a tablet. After finishing my meal, I tapped to settle the bill. Today, I chose the Tendan Roast Lunch. The meat, dipped in broth, was pleasantly light. I thought that two slices of meat might not be enough, but gradually I felt quite satisfied afterward. It is a bit on the expensive side, but you can relax, making it a great option for a power lunch.

In Kagurazaka's Kakurenbo Yokocho, a new yakiniku restaurant called "Tendan" has opened in the building where the previous yakiniku place, "Shoyan-tei," used to be. Tendan reportedly has its main branch in Kyoto and has a unique style of serving grilled meat dipped in broth. Upon going up to the 3rd floor, I was guided to the 4th floor after taking off my shoes, and even though I was dining alone, I was shown to a private room, which made me feel a bit awkward. The lunch options start from 1,750 yen for yakiniku, but there are also meal options available from 1,100 yen, so I ordered the "Chige Miso Soup Lunch," which intrigued me. The chige miso soup didn't come as a hot pot but in a bowl instead. The miso-based broth contained cod, clams, shrimp, and assorted vegetables which were bound together with egg—along with ingredients like cabbage and green onions. It was delicious even when poured over rice. When I notified them about the bill using the touch panel from my room, they even served me tea at the end. I realize that this may not be the usual way to enjoy such a place, but I decided to take advantage of the excellent service. I look forward to trying some of the other meal options soon.

On the hillside of Kagurazaka, there is a newly opened yakiniku restaurant located in a charming food district. Since this used to be the place of a popular yakiniku spot, I visited on a weekday afternoon, full of expectations. I was guided to a private room in an elegant setting, similar to a high-end restaurant, where a calm staff member welcomed me. The menu was available on a touch panel, featuring various options, including yakiniku set meals and rice dishes. I ordered the "Red Meat Assortment Lunch" for 2400 yen, plus a drink, and within about five minutes, my meal started arriving in courses. The red meat assortment included two pieces each of three different cuts, along with rice, salad, and seaweed soup. Although there was no explanation regarding the specific cuts, I suspect they were parts around the loin, typically served as roast beef. The marinated sauce had a strong sweetness, and it was unusually spiced with black pepper, which was a new experience for me. This style of yakiniku appears to be inspired by Kyoto, where the meat is meant to be dipped in a broth. Initially, I enjoyed it as is, and the delightful marbling made for a tender bite filled with flavor, complementing the rice nicely. Next, I tried dipping the meat into the broth, which gave a sensation similar to a combination of shabu-shabu and sukiyaki, allowing me to savor the flavors of the meat in a refreshing way. Personally, I preferred it without the broth, as it felt more like traditional yakiniku. The salad, rice, and soup were all unlimited refills, which allowed me to eat to my heart's content. Given the atmosphere and price point, I believe there will be various demands for this place, and I'm curious to see if this style of yakiniku will appeal to a wide audience.

I visited the prestigious yakiniku restaurant, Tendan, which recently opened on the site of the Shoyamitei ruins. Apparently, they offer a stylish Kyoto-style dining experience where you enjoy the meat with a broth. I opted for the premium course at 10,000 yen, and to top it off, they had a nice promotion where we received a complimentary bottle of wine for the grand opening. The meal started with an assortment of appetizers, and then we had the premium beef tongue, followed by thick-cut tongue. Although I usually prefer thinly sliced tongue, this thick-cut version was incredibly delicious. Next, we had the signature Millefeuille Roast, prepared by the staff. This dish consists of layers of thinly sliced roast beef, and it was absolutely divine—there's no way it couldn't be good! We also enjoyed various cuts: premium ribeye, Tendan ribeye, rare cuts like Kamenoko and Shinsin, wagyu misuji, and Kaburi. There was also the premium kalbi and a special lean beef, harami, which is popular among women. Honestly, everything was delicious! The quality of the meat was exceptional, with beautiful marbling that was rich yet not greasy—just a refined taste of beef fat. Even as someone in my 40s, I could easily indulge in it. The broth complemented the meat perfectly, adding a refreshing touch that allowed the flavors of the meat to shine through. The meal concluded with a rice dish, and I believe the price for such a delightful experience is very reasonable. Having a private room made for a relaxed dining experience, the atmosphere was great, and the staff were friendly and attentive—making this a restaurant with a high overall rating. It truly lives up to its reputation as a prestigious place. I will definitely be returning!

With the charcoal grill drawing smoke from below, this aspect is absolutely fantastic. The atmosphere is great as well. The taste is good, but... I noticed that the meat is very thin and small. The 1,750 yen course wasn't enough, so I added more meat, but it was still thin and small. My university student son said that even after ordering two lunch sets and an additional lean meat set, he wasn't full, laughing that he probably ate about 7,000 yen worth. Other than the portion size, everything else is perfect!

A new restaurant specializing in "yakiniku served with dipping broth" has opened in Kagurazaka, moving from locations in Ginza and Akasaka. I first enjoyed this delightful dining experience at the Ginza location, and the high-quality meat dipped in broth is incredibly refreshing and delicious. The atmosphere in Kagurazaka feels just like a traditional Japanese inn. On this visit, we dined in a private room that was spacious, allowing us to relax comfortably—it was a truly pleasant experience. We had a variety of dishes, including water kimchi, premium loin, upper loin, misuji kalbi, and hanging tender sushi, all part of the course meal, which was excellent. This place is perfect for business meetings, dates, or even family gatherings, as the private rooms provide a nice, relaxed environment. I highly recommend you check it out!ヽ(´▽｀)/♡♡♡

I love Yakiniku Tendon and have visited the Ginza location several times, but this is my first time at the Kagurazaka branch! By the way, it just opened in November! This time, I opted for the somewhat luxurious "Miyabi Course." The interior has a calm, upscale vibe, and since it's a private room, I was able to enjoy my meal in a spacious setting. The highlight of the course is definitely the "Mille-Feuille Roast"! It's made with three layers of high-quality loin meat, and the meat quality is superb. But what really makes it amazing is eating it with the "dashi"! The umami of the dashi seeps into the meat, creating a deep flavor that is completely different from the sauce. When you eat the marbled Wagyu beef with the dashi, the sweetness of the fat and the essence of the dashi blend perfectly, providing a truly blissful moment! The Miyabi Course allows you to enjoy two varieties of this Mille-Feuille Roast, so I was really satisfied. As for the flow of the course, it includes appetizers, salt-grilled meat, sauce-grilled meat, cold noodle, and dessert, providing plenty of volume to fill you up!

We went as a family in the evening. Since there are private rooms, we didn't have to worry about other customers even with small children, and we were able to relax. The atmosphere was new, clean, and had a sense of luxury. It would have been better if the meat served had been larger in portion.

I had the upper rib lunch set for lunch. The marbling in the meat is large but beautiful, with a good amount of fat. The texture is tender and melts in your mouth; however, the slices are thin, so the portion feels a bit small. The base sauce has a good seasoning, so you can enjoy it as is. When paired with a subtly tangy ponzu-like sauce, it provides a light and refreshing flavor. The salad consists of lettuce with a slightly vinegar-based soy sauce, which isn’t particularly remarkable. The soup is a Korean-style seaweed soup with hints of sesame and green onion flavors, also not outstanding. Overall, I enjoyed a delicious meal of Korean-style grilled meat. The tables in the restaurant are spacious, making it a great place for a relaxed meal with friends, where we could order plenty of meat and have a good time. The gas grill with high smoke absorption is a reliable choice even for lunch. Considering the seasoned meat accompanied by a tangy sauce, the crisp suited staff, and the pleasant atmosphere, I give a high rating. Since it’s a new opening, there may still be some adjustments to make, but I look forward to their future growth.

I just visited the newly opened Kagurazaka Tendan. I've been to their Ginza location for lunch a few times and had the impression of delicious meat, so I was incredibly happy when a friend invited me. It seems that here, they serve yakiniku (grilled meat) with a dipping broth. We had a private room for four people. To celebrate the opening, they generously served us a bottle of red wine. Since we had an all-you-can-drink plan, we drank quite a bit. The portion of meat was more than enough for four people. In addition to what’s in the picture, they also served kalbi and other offals in similar generous portions, leaving us all happy and satisfied. It was a wonderful day. Thank you for the meal!

Of course, when it comes to Tendan, the Milfeuille Roast is the standout! (The photo isn't from there, though...) Every type of meat is delicious, but the Milfeuille Roast is truly exceptional. It's so good. I heard that a scene of dipping it in sauce became popular on Instagram, but I really recommend trying it without any extras first. On the other hand, being newly opened, the quality of the staff is quite lacking. They mistakenly entered the wrong room and while I was at the register, another staff member came up for the payment. Well, I guess it can't be helped since they probably only have university students working there.

I visited this restaurant that opened in November. A beloved establishment in Kyoto has now expanded to Kagurazaka, following its locations in Ginza, Akasaka, and Daimon! This is the original place where you can enjoy Kyoto-style grilled meat by dipping it in broth. The signature dishes like Millefeuille Roast and Tendon Roast melt in your mouth with their deliciousness! Instead of using sauce, dipping them properly in broth enhances the flavor even more! The restaurant is located in a building that houses multiple dining establishments, featuring a pond with swimming goldfish at the entrance, giving it a luxurious feel! The interior has a great ambiance, making it suitable for dates or business meetings! - Thick-cut Tongue ¥3500 - Tendon Roast ¥1500 - Premium Roast ¥1600 - Millefeuille Roast ¥1800 - Premium Kalbi ¥2200 - Cold Noodles ¥1100