When I entered the restaurant, I noticed that there were quite a few customers inside but no staff at the entrance. After waiting a bit, a staff member finally came and informed me that they didn't have a lunch menu for the day. I had a bad feeling about it, and unfortunately, it turned out to be true. I tried to order using the touch panel, but it was not very responsive, which was frustrating. The menu was also missing some items, and the staff seemed to be busy. The final straw was when a machine carrying some dishes spilled soup all over my food. I quickly finished my meal and left, feeling disappointed with the service despite the good quality of the meat.

Arrived on Friday, July 21, 2023 at 8:00 PM, waited for 3 groups ahead, seated at 8:20 PM, it was hot. They had a promotion until today with draft beer for 200 yen, soft drinks for 50 yen, and hormone (offal) for 200 yen. We ordered six servings of pork skirt (a local specialty of Asahikawa), three large rice bowls, yukhoe (seems to be in a sterile pack), hormone, grilled beef tongue with salted green onions (requires skill to grill but very delicious), two servings of beef skirt (very rare and tender), two servings of beef ribs, and cold noodles. We also had nine soft drinks and two highballs. The total bill came to 9,768 yen, which was quite reasonable. Thank you for the meal.

I visited a buffet restaurant. They offer all-you-can-eat on Tuesdays for 3500 yen per person, and the quality of the meat for the buffet is surprisingly good. The manager is very friendly, which makes me want to keep coming back. The garlic chives are delicious. It's definitely a place I will visit again soon.

I have visited this place several times at night, and even used it for company group outings. They also offer lunch, which I didn't know about. When I passed by, I noticed the flags fluttering. I tried the Yukke Jang Ramen set, which was delicious. Initially, I planned to use a ramen coupon from a liner, but the tempting smell of grilled meat in the restaurant made me order barbecue as well. With rice included in the set, I also ordered Kalbi and Sagari. I was worried if I could finish it all, but with the help of my strong companion, I had no problem. There is even a robot assisting here. I enjoyed charcoal-grilled meat in broad daylight, feeling a strange sense of guilt but overall satisfaction. The standout point was the friendly service of the female staff. I can't speak for others, but the same staff member even gave us complimentary ice cream when we paid the bill. Thanks to that beautiful staff member, my lunch experience was even more enjoyable. Good service is important. Thank you for the meal.

I can only go once a year now, but it's a restaurant my family often visits. This time, my mother, aunt, and I had yakiniku together. The cost performance is great! It's delicious and cheap. The owner at the Ichijo branch is also a nice person. If you ever visit Asahikawa, be sure to go to Kin Karo.

Ordered Negi Shio Gyutan, Shibetsu Suffolk Lamb, Silcrose, assorted grilled vegetables, chilled tomatoes, and Calpis melon soda using the touch panel. Silcrose is quickly grilled, placed on a ball of rice, topped with special sauce, and eaten with wasabi. It's great when it's grilled fragrantly over charcoal. The restaurant was almost full, but the staff and serving robots efficiently delivered dishes to the tables one after another.

This is the "Ichijo" branch of Yakiniku Kan Karo. I visited for lunch. I've been here for the all-you-can-eat dinner before, but this was my first time for lunch. It was around 1:30 pm, but there were quite a few customers here. The restaurant is spacious. I chose the popular Yakiniku set lunch which comes with 4 types of meat. I ordered the "Kankaro Set" (1,100 yen) and "Oolong Tea" (110 yen) using the touch panel. The staff brought the meat quickly along with the "shichirin" grill. The Kankaro Set includes beef tongue, beef sagari, domestic thinly sliced kalbi, and addictive hormone. It also comes with rice, soup, kimchi, and ice cream for dessert. You can choose the rice portion size from large, medium, or small (the touch panel asks you). I chose medium. For the price, the quality of the meat was satisfying. The beef sagari was relatively tender, and the texture of the addictive hormone was good. However, the domestic thinly sliced kalbi was really thin. If you order the large rice portion, you might feel like there's not enough meat. They offer additional meat as a "extra menu," so if you want to eat a lot even during lunch, I think it's a good idea to choose the large rice portion and add extra meat!

As soon as we entered, we had to order using a touch panel, which is common in many places nowadays. It's a bit difficult for elderly people who prefer to see the meat before ordering (I also struggled with it, haha). However, the older female staff was very kind and even brought us extra sauce and recommended how to eat the food. We spent 10,000 yen among three people and even had parfait for dessert.

There are several branches of the restaurant called Kinka Raro, but this was my first time at this particular location. Since it was a weekday afternoon, I decided to start drinking early! They offer a 90-minute all-you-can-drink option for 1650 yen. I started with a draft beer, and then ordered my favorite beef tongue. However, the thick-cut beef tongue that I used to enjoy at another restaurant wasn't available here. The staff suggested trying a more expensive option, so I went for the premium thick-cut tongue. It arrived as a block, so I grilled it on the surface and cut it into thick slices with scissors before quickly cooking it. It was delicious! The crispy texture and juicy meat were amazing. We also ordered pickled green chili peppers and enjoyed them, although they weren't very spicy. We decided to try some Makgeolli (Korean rice wine) and were surprised that we could order a 1-liter bottle as part of the all-you-can-drink option. We quickly finished the first bottle and ordered another one. The next time, I visited with my husband and we tried some new dishes, including a spicy miso dish and boiled pig trotters. We enjoyed the unique flavors and the overall experience. I also want to try their other branch, Harukou, in the future.

I want to eat a little bit of meat. So, I went to Kinghanro and decided to go to the 1st street store. Come to think of it, I've only been to the main store in Miyashita once. I haven't visited any other stores yet. When I arrived, it was not crowded. However, if you go during dinner time, you always have to wait. Why is this place so popular with so many people? Sometimes there are even people waiting outside the store. But, if you go at a slightly different time, you can easily get in, as the restaurant is spacious and you can be seated quickly depending on the time. While waiting, the mama said, "We're cleaning up right now, so please wait." So, I sat down and waited. During that time, I watched Nemo swimming elegantly. The aquarium here is always clean and well-maintained. I can't resist... They have some limited-time menu items. Matsusaka beef Chateaubriand \5000, Kobe beef sirloin \4000, Kobe beef sirloin 200g \10000. Hmm... I want to try them, but they are a bit too expensive for me. And why does Kinghanro, known for its affordable prices, have such high-end menu items? Most people prefer the regular menu items like horumon (offal) or liver. I ordered liver as I'm not feeling well. Liver is something I don't dislike. I actually prefer liver sashimi, but here I had it grilled with salt. It's been a while since I had salt-grilled liver. The grilling process is easy to understand here. You have to grill it thoroughly. I took a bite... It's delicious. Asahikawa has many places where you can easily eat horumon. The liver was thickly cut. You have to grill it thoroughly to enjoy it. But... because it's thick, I grilled it from various angles. I'm a bit cautious about eating raw liver... Liver haters might not like the texture. It can be a bit chewy. Liver sashimi is more tender and easier to eat. I want to go to Korea... Angyeong In Korean, Angyeong means glasses. So, some places serve it under the name glasses. It's a rare part located around the pelvic area of the cow, similar to harami (skirt steak) in tenderness and the umami of red meat. There aren't many places in Asahikawa that offer it. The name glasses comes from the shape of the cut resembling the frame of glasses. It's a light dish, similar to loin with a moderate amount of fat. So, it's best to wrap this kind of meat in leaves. Especially in Korea, people often eat it wrapped in leaves. I really want to go to Korea soon. Rice arrived... I ordered a regular portion of rice that day. I usually order a large portion, but I decided to go light on the meat this time. However, something seems off with the way it was served... Why is it placed at the edge like this? I ordered beef tongue under, not the regular tongue, but why is it on the side like this? Was it supposed to be served with something else? In any case, this is not how the owner would serve it for sure. This must be the work of a part-timer. If I were the owner, I would definitely scold the part-timer who served it like this. Beef tongue under looks like this. Beef tongue is divided into tongue tip, tongue base, tongue middle, and tongue under. Tongue under is a part located below the root of the tongue, so it's a bit tough. I haven't had it in a while, but the tongue base (the part near the throat) is the most delicious. I really want to eat the tongue tip. I arranged it like this. Beef tongue under tastes good with rice. This turned into a beef tongue bento. Putting a little bit of the fatty part of the beef tongue on the rice, and eating it with the white kimchi... Mmm, delicious. This is also good. But... I'll say it again, if this was done with the tongue tip... there's nothing better than that, right? Kimchi assortment Since the owner is Korean, the kimchi at Kinghanro is delicious. They serve cabbage, radish kakuteki, and o=...

Today is a holiday for most people, but Hill Morita is broadcasting live. From 12:00, you can listen on FM Ribe 83.7MHz smartphone app "Risuraji" or on the Ribe website. Today was supposed to be the opening ceremony of the Tokyo Olympics. There is a discussion about whether it will be a holiday next year. It's also Sports Aroma Day. It was established by the Japan Sports Aroma Trainer Association in 2017 in connection with the Tokyo Olympics that were supposed to open today. Even though the Olympics are not happening this year... To Kimkara-san. The original plan wasn't to come here. We tried a few places but got turned away... So we ended up coming to this place nearby. I come here more often than the main store in Miyashita. Kimkara and Kintaro?...!!!? What place will we rank today??? If the photos look delicious, please click the "↓" button!! ⇒ Try clicking it once!! From the touch panel results, we were able to order without any issues. But it takes time. I still think it's faster to order verbally. I'm getting used to it, but I still prefer ordering verbally. I don't know Kimkara-kun's name... Kimkara and Kintaro related? They seem related somehow. By the way, the contents are real gold. Sangchu In Korea, Sangchu is served all-you-can-eat. In Japan, you have to order normally. With miso coming, I also enjoy eating it as a side of raw vegetables. Just by eating 1 or 2 pieces, I feel like I've had enough vegetables. And it's good for my health. Kimchi The kimchi that day was slightly pickled. I've had it many times before, but this one was a bit less pickled. I prefer it a bit more pickled. But pickled vegetables are a matter of personal preference. Negi Salt Beef Tongue You can choose with or without negi. The beef tongue at Kimkara is thinly sliced and round. The portion size is 7 pieces per serving, slightly more than usual. Personally, I thought it would be better to sprinkle a little salt on it. But it's a matter of preference. Be careful with the negi distribution. Grill the tongue. Place the negi on top. Roll it up and eat it in one go. Grill it again. Where's the negi...? Oh no, I forgot the negi the second time... Chicken Small Meat Also known as chitlins. I'm definitely a salt person. Some places offer miso or sauce, but I like salt. It's slightly pinkish. So, it might be better to grill it a bit more. Be careful not to let it burn. It's grilled while peeling it off the grill. On the rice This day, it was white from the beginning. I put the chitlins on top of the rice and ate them. The saltiness and fat stick to the rice, making it sweet when eaten. It's a good feeling. Two types of meat Domestic beef kalbi and middle kalbi. The middle kalbi has more fat than the domestic beef kalbi. The middle kalbi looks better in color. From the taste... I couldn't tell if it was domestic or middle kalbi. When I ate it, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Compare the two meats. The domestic beef kalbi was well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables. In Korea, people often eat like this, so they can eat a lot of vegetables and meat. I want to be able to go to Korea soon... Fire The middle kalbi, which has a lot of fat. A flame suddenly rose when I wasn't paying attention, so I put ice on it to put out the fire. But the surface was burnt black. It's difficult to grill parts with a lot of fat. It was also served white. Grilling the kalbi is delicious when eaten with white rice. Dip it in sauce and eat it in one bite. Comparing the two meats, the middle kalbi was more expensive than the domestic beef kalbi. I thought it would be the other way around. The domestic beef was... quite well coated with sauce. So, it started to burn nicely. Since it's domestic beef, the taste difference... I couldn't tell if it was domestic or not... When I ate the meat, I couldn't tell if it was domestic... The taste ends up being the same as the sauce. Wrap it in sangchu. Add miso, negi, cucumber. And wrap the meat to eat it. Korean style. By eating like this, you can eat a lot of vegetables

Is the yakiniku rate not high? I think so too. However, when you say yakiniku, it sounds good, but you end up going to a horumon (offal) shop. There is a significant price difference between horumon shops and yakiniku restaurants. What's the difference? Well, horumon shops are more affordable for the common people, and they are labeled as charcoal-grilled meat. In my categorization, Kin Karan is a horumon shop. As long as you grill meat, it's considered yakiniku, so they have a noren (curtain) too. I recently had raw meat in Korea, and the grilled meat was also delicious. Do you like yakiniku? What rank will it be today? If it looks delicious, click the "↓" button! ⇒ Try pressing it once!! What's this? I'm not driving today, so it's okay if it's crowded. What's this? It's not sweet even though it's clearly lemon. Well, lemon isn't supposed to be sweet... I ordered it. It's super sour with a strong lemon taste. And it's delicious. It's like lemon water, not alcohol. It's not sweet and has a strong lemon flavor! It's refreshing with strong carbonation! It's super cold! In the end, this is delicious!! Now, let's order. Touchscreen restaurants have been increasing lately, right? I don't like this... I tend to make mistakes... I don't understand it well... I have to keep going back to the same page multiple times... I'm getting old. Negi Shio Gyutan - it makes you want to eat gyutan. It's thinly sliced, and it's a slightly different type from what you would get at a yakiniku restaurant. Maybe it's the front part of the tongue. It tends to roll up into a ball. It can't be helped because it's thinly cut. Therefore, it cooks quickly. It's just slightly pink and perfectly cooked. Soft Bone - Affordable Kalbi. This day, they were having a fair, and there were several types of kalbi available. The soft bone is the same as always, but the affordable kalbi was at a low price, so I decided to try it. It looks red, but it also looks like pork. Soft bone is busy to cook. If you leave it, it quickly turns black and disappears without a trace. So, you have to move it around evenly to cook it. Even then, it tends to shrink quite a bit. Affordable Kalbi - it's truly affordable. It has a good thickness and a good amount of fat. It had a bit of tendon, but that's not a big deal. It had a good chew and was delicious! Upper Kalbi - Sagari. When it's upper grade, the fat distribution is different. The color is also different. Well, that's expected, as it's not the affordable type. So, it's undoubtedly delicious. Sagari - the sagari here is indeed sagari. It has less oil content, like loin. It's a bit dry, but it's offal, so that's how it is. The meat itself was delicious. Sesame Leaves - I like sesame leaves. But this leaf has a distinctive taste, so some people love it and some don't. You often see it in Korea as part of all-you-can-eat meals. Grilling Upper Kalbi - this is grilled carefully. It would be a waste to grill it haphazardly. Cook it carefully to ensure the heat is evenly distributed. And when it's not fully cooked, you eat it... It's the best!! It's essential to have white rice, sesame leaves on top, and then the kalbi. Of course, make sure to dip it in plenty of sauce. Then, eat all three together... So delicious!! Meat is really tasty after all... By the way... - Despite saying it's a horumon shop, I forgot to order horumon lol. Thank you for the meal. ⇒◇A good restaurant for affordable yakiniku◇ Thank you for your comments. ※From 杉☆ちえさん☆: What kind of noodles will it be haha. Sometimes you see udon and zosui (rice porridge) mixed together. There's a dish called nabeyaki zosui that has udon and rice porridge, and it's quite common.

On Tuesday night, I wanted to eat yakiniku, so I headed to Kin Karan. It was the all-you-can-eat day on Tuesday, but I arrived at 9 pm and there was a line (lol). Even with 3 groups ahead of me, I was called in about 15 minutes. The turnover seemed to be good despite the large restaurant and the number of people. The staff must be working hard. I ordered a beer first. I didn't go for the all-you-can-eat option, instead focusing on ordering mainly wagyu beef. I ordered the main dish, beef tongue, and also some flavored green onions. They were all delicious. I also ordered some kind of mochi-like dish (I forgot the name) and a large bowl of rice. It was a bit soft, but within the normal range. Unlike when I was younger, I can't eat as much now, and the wagyu beef was more delicious than the all-you-can-eat option. I had kalbi, sagari, and another cut of meat, all of which were tasty. It goes without saying that I had seconds of the flavored green onions.

On weekends, reservations are not available, so I visited around 5 pm. There was already a wait, but we were seated in about 15 minutes. Overall, the meat quality is better than the price suggests, and the portions are generous. The dipping sauce is thin and has a unique taste, but the marinated sauce and salt are flavorful, so you can enjoy the meat as it is. The green onion salted beef tongue is irresistible... so delicious! Perfect for eating with rice or as a snack. The Angyon, a meat around the pelvis area, was a bit strong for my liking, but I was very satisfied overall. I also visited the main store in December, and the taste was just as good as here. The Wagyu special prime kalbi (1600 yen) is also a great deal! It's a high-quality meat that would make your wallet cry if you ate it in Sapporo! The touch panel for ordering makes it easy, but the only slightly challenging part is when my son picks the expensive meat to order!笑

Thank you for the delicious meal! It was so good!

It's great to have beef yukhoe! Soft drinks are only 100 yen, which makes kids very happy. It's rare to find a place where you can choose from multiple levels of quality at a price that matches the value. Thank you for the meal.

I came to Asahikawa on a business trip and wanted to have yakiniku, so I decided to go to Kin Karo instead of a chain restaurant that can be found in Honshu. I saw on their official website that they offer all-you-can-eat yakiniku, but when I tried to order, they said it's only available for groups of 2 or more on Tuesdays and 4 or more on other days. I was disappointed because this information was not mentioned on the website. I felt a bit deceived, so I won't be going back again. The meat was delicious though.

All-you-can-eat was delicious and satisfying. The pot kalbi, salt hormone, and the green onion-like condiment that came with the tongue were tasty. It was tough to share one shichirin grill among six people. We ordered through a tablet, but we received items we didn't order, so next time we want to check the order history and not accept items we didn't order. The staff were young, energetic, and friendly.

I used to avoid this place because it always seemed crowded, even though it's close to home. But I decided to go back after a long time and I'm glad I did. I had to wait a bit, but the taste was worth it. The charcoal fire was strong and just the way I like it.