I visited the popular yakiniku restaurant Innocent Carvery where Chef Akashi Motohide showcases his skills. I experienced the exclusive two-seat chef's table "Akashi Mae" featuring the young Chef Akashi's techniques, innovative ideas, and hospitable course. Starting with the appetizer of strawberry & prosciutto with mascarpone cheese and honey, it was a luxurious dish that resembled a top-notch dessert. The surprising combination of honey and mascarpone with prosciutto was delightful. The following dish of Japanese beef and Hokkaido sea urchin sashimi was also amazing. Just looking at the photos would convey how delicious it was. Even the fillet cutlet, a familiar dish at yakiniku restaurants, was served generously topped with cheese instead of sandwiched. Of course, the classic tongue and Chateaubriand were also very delicious, but Chef Akashi continuously proposed new and delicious ways to enjoy Japanese beef. The finale was a surprising appearance of marbled Japanese beef sukiyaki. The style of enjoying the Japanese beef with eggs in a sukiyaki manner is common in many yakiniku restaurants, but Chef Akashi's version involved preparing sukiyaki right in front of us, adding not only sirloin but also Chateaubriand to the pot. Served with Lily root clay pot rice, the flavor was beyond amazing, leaving us in awe. I couldn't help but request more meat. As a parting gift, we even received a hamburger, which was also innovative. Chef Akashi, with his delicate and gentle demeanor, left a wonderful impression as the face of Innocent Carvery. It was a fantastic dining experience. Thank you very much! 🌟

Innocent Carberry for the first time. On this day, I enjoyed a meat full course at the Chef's Table in front of Akashi. The course, where ingredients are skillfully handled in front of you while enjoying the pleasant service of Chef Akashi, was nothing short of happiness! It was truly delicious! Every dish was delicious, making it an exceptional time for yakiniku, but what stood out were the homemade aged ham, fillet cutlet, Yukke-chan rice, and Chateaubriand. The large Sky Berry and mascarpone cheese melted with a sweet dessert-like flavor, perfectly setting the stage for the upcoming dishes! The fillet cutlet blew away any previous impressions of tough beef fillet cutlets. The lean meat had a strong flavor, with a crispy exterior and a tender inside, coated with plenty of Parmigiano cheese that burst with flavor in your mouth! The Yukke-chan rice was a luxurious dish with finely sliced Matsusaka beef thigh, seasoned egg, and custom caviar from the restaurant. The Chateaubriand, cooked slowly with residual heat, had a tender texture and an undeniable deliciousness. Just this dish alone could be accompanied by endless drinks. Worth every bite! The menu, assembled together while conversing with Chef Akashi, offers a high level of satisfaction and is a place where you would want to visit with various people. Thank you for the meal!

【Date】Visited with 2 people on a weekday at 5:00 PM.【Reservation】Made a reservation online. Customers started coming in gradually after 6:00 PM. It's safer to make a reservation.【Location】About an 8-minute walk from Roppongi Station. Right off the Nishi-Azabu intersection.【Interior】Counter and table seating. Enjoyed the Chef's Table at the counter last time, so opted for a table this time.【Order】Cheers with a glass of champagne! The drink selection is wide, so anyone can enjoy it with various options! They also have a rich non-alcoholic menu. Opted for the Innocent Course for 18,000 yen. The staff cooks the meat for you, so you can enjoy delicious meat in perfect condition! It's great to be able to focus on eating. The course includes: ・Homemade ham with melon, outside thigh, mascarpone, and honey from flower-picked chestnuts. The salty ham and sweet melon create a delicious sweet and salty taste. ・Plenty of yukhoe with summer truffle. The sesame oil is a nice accent. ・Marinated fillet with sweet soy sauce from Kagoshima. Wasabi is a mix of Japanese and Western wasabi. It's good to eat as a snack without putting it on top. It was my first time eating such thick meat sashimi! ・Wagyu minced cutlet with no smell because it's not marinated with Momban from Nemuro. The combination of meat and sea urchin is excellent. ・Special kimchi from Ichiriki, the king of kimchi. It's a kimchi that can be enjoyed as a snack with plenty of fish and shrimp. Grilled dishes start! On the table, there are smoked soy sauce, salt, wasabi, raw black pepper salt, and kanzuri. It's nice that you can season it according to your preference. ・Tongue with a crispy texture that brings out the umami with every bite. ・Chateaubriand where you can also eat the rare part of the tendon. It's surprisingly moist and tender. It goes well with smoked soy sauce. ・Non-pesticide salad with mustard greens as a nice accent. A refreshing taste that serves as a chopstick rest. ・Harami, Kuri, Ichibo tare-yaki. The sauce is not too strong, so you can fully enjoy the original flavor of the meat. ・Sukiyaki-style sirloin with crispy grilled Kujo green onions. When mixed with the meticulously selected egg called Makoho Gold, it's already exquisite. Goes perfectly with white rice. ・Garlic rice curry, cold noodles, you can choose from garlic rice. It's delicious because it uses back fat, allowing the umami of the meat to seep out. Moist texture. ・Seasonal fruits such as papaya, Shine Muscat, Kyoho, lime, kiwi, mango. It's delightful to be able to eat so many fruits. ・Shaved ice with a choice of hojicha or black syrup pumpkin, chose black syrup pumpkin. The pumpkin is simmered at low temperature for four hours, so the sweetness is concentrated and delicious. The ice is fluffy. Thank you for the meal!! It was a course where you can enjoy exquisite meat in various cooking methods and seasonings. A course that can only be enjoyed at this restaurant.【Service】The staff were prompt and friendly.【In conclusion】It's still delicious even when revisited!

I came here with my college friends for a luxurious experience~ヽ(=´▽`=)ﾉ♡ I rarely come to Nishi-Azabu, and going out at night is precious to me♪ I was looking forward to it and I was truly impressed beyond my imagination♡ Innocent Course (18000) Appetizer of Wagyu (Yamagata Snowflake Wagyu raw ham, Shizuoka Musk Melon, Kyushu Mascarpone Cheese, a refreshing sauce with bitterness extracted from French chestnut flowers) Premium Wagyu Sashimi Two Kinds (Wagyu tartare using thigh meat with accents of French summer truffles, marinated triangular slices with sweet soy sauce from southern Kyushu) Wagyu Mince Cutlet with Nemuro Sea Urchins (No alum used) King of Kimchi (tuna, sea bream, scallop, boiled shrimp) Thick Sliced Wagyu Tongue Chateaubriand Organic Mesclun Greens Salad Assorted Three Kinds of Lean Wagyu (Kitasatsuma beef kameno ko, Kitasatsuma beef uchimomo, Oita beef brisket) Select Marbled Wagyu Sukiyaki (Satsuma Black Wagyu rib roast) Finishing meal (cold noodles, garlic rice, curry rice) Assorted Seasonal Fruits, Shaved Ice (roasted green tea shaved ice) Clean, spacious, and sophisticated atmosphere. It has a sense of luxury without being cluttered. The service is polite and makes you feel luxurious (*^^*) All the dishes are exquisite without any complaints＼(^o^)／! As someone who can now eat raw meat, I was happy to have two types of raw meat, yukhoe and sashimi, and from different parts! Not just raw meat, but each dish is paired with a suitable type of beef, expanding the range of flavors and making it exciting to eatヽ(=´▽`=)ﾉ♡ The sea urchin from Nemuro, which does not use alum, was excellent, and there was no cutting corners on ingredients other than beef! Everything was a specialty and we had the best time♪

This time, I visited a yakiniku restaurant in Nishi-Azabu with a high rating of 3.83 on Tabelog and selected as one of the top 100 yakiniku restaurants. This was my second visit. The restaurant is located a 5-6 minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line, and about a 10-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line and Toei Oedo Line. The lunch hours are probably only on weekends and holidays from 11:00 to 15:00 (last order at 14:00), and dinner is from Tuesday to Sunday and holidays from 17:00 to 23:00 (last order at 22:00). The restaurant is closed on Mondays (but open on holidays, and closed the following Tuesday). I revisited with the same friend because I was highly satisfied last time, and this time we reserved a slightly different course (which was completely different and more reasonable). We arrived at 17:30 on a weekday. Even though it was still early, there were only 3-4 groups of customers in the restaurant - truly a top-rated place! We were seated at a table in the middle where we could see the entire restaurant (which could be closed off as a private room). There are around 50 seats mainly at counters and tables. Last time, we enjoyed the Chef's Table Course where Chef Akashi, who is also the head chef, cooked and entertained us right in front of us (limited to 2 people, I think). It was really fantastic! This time, we ordered the Innocent Course for 18,000 yen including tax. There are also other courses available such as the Chef's Choice Course for 25,000 yen, 21,300 yen, 17,300 yen, and 11,000 yen. For lunch, there are more affordable courses like 4,400 yen, 5,500 yen, and 6,000 yen. The Innocent Course we ordered for 18,000 yen including tax was cooked by the staff. In the evening, they might cook for you except for à la carte items. The course we had included: - Wagyu appetizer: Yamagata snow-aged wagyu ham, fig, Fukuoka mascarpone cheese - Premium Wagyu sashimi: Yamagata beef, French summer truffle, bettara pickles; Yamagata snow-aged wagyu tataki (sweet soy sauce, wasabi) - Wagyu menchi katsu with Hokkaido uni underneath - King of Kimchi (with scallop, shrimp, squid, tuna, shellfish inside) - Thick-cut Sendai beef tongue - Hokkaido Tokachi wagyu chateaubriand (fin meat) - Pesticide-free leafy greens salad - Three types of lean meat: Kobe Ota beef harami, Kyushu Kitasatsuma beef rump, also Kitasatsuma beef uchimomo - Kyushu Kitasatsuma beef rib roast sukiyaki with Tochigi's Mabochan Gold Award-winning egg - Finishing meal: choice of cold noodles, garlic rice, or curry rice; we chose cold noodles and curry rice (with tongue) - Dessert: hojicha milk shaved ice Overall, the dishes using the classic ham and mascarpone cheese, the seafood and kimchi combination in the King of Kimchi, and the sashimi with summer truffle were incredibly delicious. The menchi katsu with uni was very juicy and excellent. The way the meat was cooked and presented was surprisingly beautiful and well done. Especially, the three types of lean meat - Kobe Ota beef harami, Kyushu Kitasatsuma beef rump, and uchimomo - were tender and full of flavor, really delicious. The dipping sauce was so tasty that we could eat it on its own. It made us crave for rice. The rib roast sukiyaki was also incredibly delicious. The Mabochan Gold Award-winning egg from Tochigi paired well with the fatty rib roast, and it was superb with the sauce and broth, and of course, with rice. Even the initial beef tongue and chateaubriand, despite being thick cuts, were cooked perfectly. It was amazing, especially considering the young chefs - the overall high level of skill must be outstanding! The dessert shaved ice wasn't too cold and was wonderful. It was quite rare to have shaved ice, a fruit platter, and coffee served at the end. The atmosphere was cozy, the service was excellent - it was truly wonderful. If I have the chance, I will visit again. Thank you for the meal.

High-quality all-you-can-eat yakiniku (limited to lunchtime) is perfect for customers who love meat. The wagyu beef is very delicious, but it may get boring because it is fatty. I will consider trying the regular set next time. It is truly a wonderful restaurant. I didn't have much appetite today, but it was delicious.

I had some errands in Nishi-Azabu and decided to have lunch at a nearby restaurant, so I visited this place. It was located in a quiet area a short walk from Nogizaka Station. The interior was spacious and stylish. The lunch was delicious with tasty meat! I would love to visit again if I have the chance.

Located a 5-minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line, and a 10-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line and Toei Subway Oedo Line, just 3 minutes from Nishi-Azabu Crossing. This time, instead of the handsome Chef Akashi's "Chef's Table," we ordered the equally exquisite "Innocent Course" packed with carefully selected dishes! First, we greeted Chef Akashi. He seemed to have lost weight since last time, but he welcomed us with his usual lovely smile. First dish: Homemade aged raw ham of Yamagata Snow-Falling Wagyu with mascarpone, Shizuoka-grown muskmelon, and sauce extracted from chestnuts. The fusion of the salty aged raw ham of Yamagata Snow-Falling Wagyu and muskmelon is divine. Second dish: Finely chopped rump and sirloin meat of Yamagata Snow-Falling Wagyu, coated in a special sauce and generously sprinkled with summer truffles. The thickness of the truffles allows you to savor their texture, creating a luxurious taste experience. The Wagyu mince cutlet with sea urchins from Nemuro is a perfect harmony of rich sea urchin and juicy meat. It's incredibly delicious. The kimchi, featuring plenty of seafood like Thai, tuna, and scallops, is a splendid dish on its own. The thickly sliced Sendai beef tongue and Aomori Wagyu Chateaubriand are both incredibly delicious, with the tongue being juicy and full of flavor, and the Chateaubriand being beautifully tender. A refreshing break with pesticide-free mesclun salad dressed simply with sesame oil, salt, and lemon. The Sukiyaki of marbled Wagyu, a specialty dish, is visually stunning with its marbled meat. After cooking in an iron pot, it's dipped in plenty of eggs. Incredibly delicious! The meal finishes with curry rice, featuring tender beef tongue in a rich curry. The dessert is luxurious, with a seasonal fruit platter and mango shaved ice. It was a thoroughly satisfying Innocent Course. [Innocent Course 18,000 yen] - Appetizer of Wagyu - Two Kinds of Wagyu Sashimi - Wagyu Mince Cutlet with Sea Urchins - King of Kimchi - Thick Sliced Wagyu Tongue - Chateaubriand - Organic Mesclun Greens Salad - Assorted Three Kinds of Lean Wagyu - Sukiyaki of Marbled Wagyu - Curry Rice - Assorted Seasonal Fruits, Shaved Ice Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

I visited for dinner and had the Chateaubriand course. The meat was cooked in front of me using a fork and spoon instead of tongs, which was fun to watch. Inside the kimchi, there was seafood, making it an exciting dish to anticipate what would come out. The taste of everything was also very delicious.

There have been some occasional price adjustments, and currently, lunch prices range from 4,400 yen. About two years ago, the same lunch used to cost 2,980 yen, so I feel like the cost performance has slightly worsened. However, within the category of high-end restaurants, I recently realized that "yakiniku" is much more wallet-friendly compared to "sushi" or "tempura." When considering dinner prices, sushi costs around 35,000 yen, tempura around 30,000 yen, and yakiniku around 10,000 yen. So, I feel like 4,400 yen for lunch is quite a bargain. About 20 years ago, even that chateau restaurant started lunch from 5,000 yen, so it's a bit sad to remember that. Due to these circumstances, I've been going to yakiniku restaurants more often lately. Among them, I still like Innocent Carvery the best. However, last time, the roaster didn't heat up properly, and the meat couldn't be cooked well, which was disappointing. It seems that low heat is a problem after all.

This restaurant is located in Nishi-Azabu. On this day, I had the Innocent Course. - Apple Juice: Made from Akane apples from Nagai City, Yamagata Prefecture. It has a nice sourness and mild sweetness. - Black Grape Juice: Made from Kyoho grapes, similar to Black Beet. It has depth and doesn't overpower the taste of the meat. - Peach Juice: Made from Alan Milia peaches. Rich and sweet, perfect for dessert. - Appetizer with Japanese Beef: Aged for 50 days, Wagyu beef outside round ham/Mascarpone/melon. The combination of ham's saltiness, Mascarpone's richness, and melon's sweetness is delicious. - Premium Japanese Beef Sashimi: Two types of sashimi, with tartare sauce and summer truffle. The tartare sauce adds a nice touch, and the aroma of summer truffle enhances the luxury. - Wagyu Beef Cutlet: Topped with sea urchin from Nemuro. The juicy meat is packed and the sea urchin is sweet without any fishy taste. - King of Kimchi: Thai, tuna, scallop, scallop adductor, shrimp in kimchi. Pine nuts, wolfberries, and trefoil are also included. Enjoy the various textures of ingredients without getting tired. - Wagyu Beef Tongue: Thickly sliced, grilled Wagyu beef tongue from Sendai. When paired with fleur de sel, it becomes refreshing. - Chateaubriand: Wagyu beef from Gunma, with black pepper or smoked soy sauce. The surface is crispy, and the inside is tender and perfectly cooked. - Pesticide-free Mesclun Salad: A salad with sesame oil, lemon, and bitter greens for a palate cleanser. - Select Lean Beef Trio: Camel hump, apple vinegar, Uchimomo peach, and your favorite condiments. Kobe Ota Ranch Harami is like a thick steak and delicious even without sauce. - Premium Marbled Wagyu Sukiyaki: Sukiyaki with marbled Wagyu beef from Tochigi, with Makuhari egg and Kyujou green onions. The egg is rich and enhances the sweetness of the Wagyu beef. - Ending Meal: Choice of cold noodles, garlic rice, or curry rice. The curry rice comes with two slices of tender beef tongue and is mildly spicy. The cold noodles are refreshing and can be customized with vinegar. The interior has counter and table seats. At the counter, you can enjoy the Chef's Table special course. The service is pleasant, and the drink menu is extensive. English service is available. Recommended for parties of two or more. Menu items enjoyed on this day/favorites: - Apple Juice: ¥1,500 - Black Grape Juice: ¥1,500 - Innocent Course: ¥18,000 - Various dishes with Wagyu beef - Mesclun Salad - Select Lean Beef Trio - Premium Marbled Wagyu Sukiyaki - Curry Rice - Cold Noodles - Seasonal Fruits and Shaved Ice [Rating on Tabelog]: 3.83 [Business Hours]: 11:00-14:00 (last order), 17:00-22:00 (last order) *Lunch available only on weekends [Closed]: Mondays [Reservation]: Not required

【Name】The INNOCENT CARVERY【Location】6 minutes walk from Chiyoda Line/Nogizaka Station【Overview】A yakiniku restaurant with a butcher lab run by specialists in Japanese beef. The aesthetic sense of specialists who know everything about Japanese beef shines through. The name "The INNOCENT CARVERY" comes from "INNOCENT" meaning facing pure materials with an innocent heart and "CARVERY" meaning cutting meat without compromising its flavor. With their expertise in Japanese beef, they ranked 6th in Japan in the "WORLD'S 101 BEST STEAK RESTAURANT." Courses range from ¥11,000 to ¥5, and can be chosen according to the occasion.【Budget】¥20,000-¥30,000【Crowdedness】Not crowded around 6 pm on weekdays【Menu】Innocent Course ¥18,000<Japanese beef appetizer>◆ 3-month aged Yamagata snow-aged wagyu beef Bresaola◆ Domestic mascarpone◆ Melon◆ French Châtenay (chestnut tree honey)〈Premium Japanese beef sashimi 2 kinds〉◆ Tochigi wagyu beef inner thigh sashimi◆ Betara pickles◆ Provence summer truffle◆ Polished egg<Japanese beef menchi-katsu with sea urchin from Nemuro><King of Kimchi>Kimchi stuffed with sea bream, tuna, scallop, and shrimp.<Thick-sliced black wagyu tongue>Takes 10 minutes to slowly cook due to its thickness.<Chateaubriand>From northern Satsuma, Kagoshima<Organic leaf Musclun salad><Carefully selected 3 types of lean meat>◆ Harami (Ota Ranch)◆ Lamp◆ Kameno-ko (Noto)Premium marbled Japanese beef sukiyaki>From northern Satsuma, Kagoshima<Finishing meal>◆ Choose one from tank curry, cold noodles, or garlic rice. This time, I chose garlic rice.<Seasonal fruits and shaved ice>◆ Assorted seasonal fruits◆ Roasted green tea shaved ice【Drinks】◆ Paolo Scavino (Italy)◆ Black grape juice (Kawakami Farm, Nagano)◆ Red apple juice Kogyoku (Yamagata)◆ Orange juice (Ito Farm)【Impressions】Visited Innocent Carvery with my girlfriend on a special day we had planned for a while. The charm of this restaurant lies not in relying on brand beef, but in the meat selection by specialists in Japanese beef. The drink selection is great, with a focus on soft drinks as well as alcohol. Every dish was a specialty, but what stood out the most were:★★ Japanese beef appetizer using 3-month aged Bresaola. The combination of mascarpone and honey is incredibly delicious. The melon and ham partners create an amazing synergy.★ Thick-sliced black wagyu tongue cut by a Japanese beef specialist. It is thick and cooked slowly over low heat for about 10 minutes. At Innocent Carvery, it is cooked a bit rare. The sensation of the meat melting in your mouth is irresistible. The sweetness of the fat is also rich and delicious.★ Premium marbled sukiyaki with sirloin. Using a sukiyaki pot, melt the beef fat and add a sweet sauce. Wrap two types of leeks, including Kyoto Kujo negi, in the sirloin, and eat it with Tochigi's polished egg. The sirloin is so tender that it melts in your mouth. The combination with the sweetness of the leeks is excellent. They also serve rice, so for the first bowl, the sukiyaki bowl with meat is recommended, and for the second bowl, the leftover polished egg with rice is a must. Wine is also recommended, and they prepare wine that goes well with the meat, so I was able to enjoy wines that I don't usually drink. Overall, highly recommended for anniversaries or dates. Thank you for the wonderful meal!【Summary】• Specialty menus made possible by Japanese beef specialists!• Sophisticated atmosphere!• Paradise for meat lovers!【SNS】They also share gourmet information on social media, so please follow them if you're interested. Instagram: 'naoya_522_'

So delicious!! Exciting! The option for one more dish at the end is the best! There was a truffle all-you-can-eat option, which was tasty, but it may not necessarily go well together. It's an impressively delicious experience, but if it costs 80,000 yen for two people, you might be better off selecting your favorite cuts and enjoying yakiniku instead.

Used for a dinner party. Despite the casual and welcoming atmosphere, the restaurant offers high-end meals and a selection of premium wines. They had a promotion for unlimited truffle toppings. We ordered the chef's special course that included not only high-quality meat but also truffles and sea urchin. Every dish was incredibly delicious and we were completely satisfied. The only downside was that the staff seemed like part-timers and lacked knowledge about the dishes and drinks, which was a bit disappointing. (But they were cute so we forgave them for everything).

Chateaubriand course: Delicious meat wrapped in sweet melon. Wagyu appetizer is great. King of kimchi, thick-sliced wagyu tongue, Chateaubriand. They say good meat needs to rest, so the meat is put in front of you but you have to wait. Hunger is the best spice, as they say. Three types of lean meat, marbled Wagyu sukiyaki as expected, no, even better. Garlic rice for the finish is delicious. Dessert is included. Overall, very satisfying experience.

Visited during dinner time with a same-day reservation. The restaurant had a casual atmosphere considering the average customer spend, lacking a sense of luxury. Opted for the 25,000 yen course, and all dishes were delicious. However, I feel the price was a bit high for the content. I think establishments like Okadamae offer better satisfaction in terms of course portion and quality.

Date and time of visit: Sunday, around 11:00 a.m. Reservation: Yes (19 days in advance, via Tabelog) Wait time: None Number of people: 1 Seating: Four-seater table Frequency: First visit Duration of stay: 1 hour 30 minutes Payment: Credit card Food menu: - Lunch Premium Course Grade Up: ¥17,600 (tax included) - Appetizer with Wagyu beef - Salt-grilled meat (select red meats/Black Wagyu tongue) - Pesticide-free leaf salad/Napa cabbage kimchi - Yucce-chan rice with caviar - Tare-grilled meat (Chateaubriand, select cuts, seasonal grilled vegetables) - Wagyu beef rib soup - Special marbled Wagyu beef yakiniku - Cold noodles - Dessert - Coffee - Innocent Burger (souvenir) Drink menu: - Hakushu (Highball: ¥1,800, tax included) - Nichinichi Aiyama x Yamada Nishiki: ¥1,800 (tax included) - Black oolong tea: ¥800 (tax included) Good points: - Lunch course with high satisfaction including a souvenir Bad points: - Drinks are expensive Other notes: - Yakiniku TOKYO has been awarded as one of the top 100 yakiniku restaurants in 2021 and 2022 Impressions: This is part 3 of my temporary return to Tokyo. When I decided to return temporarily, I immediately made reservations for sushi, Japanese cuisine, and yakitori, which I love. Later, when I reviewed my schedule, I thought I also wanted to eat beef. I found this place, "The INNOCENT CARVERY," where a lunch course for one person was available, and I made a reservation three weeks in advance. It has been consecutively awarded as one of the top 100 yakiniku restaurants in Tokyo in 2021 and 2022. I requested the Lunch Premium Course Grade Up, where the tenderloin is upgraded to Chateaubriand. Although I was intrigued by the all-you-can-eat Wagyu beef course for 10,000 yen, I have a small appetite. It is located in Nishi-Azabu, about a 15-minute walk from Roppongi Station. Upon arriving at the restaurant, which had just opened, I was greeted and guided to a four-seater table at the back of the store. There was also a counter in front. The background music was calming instrumental music, not the usual jazz, which was nice. The other customers were a group of three women and a calm young couple. I ordered a drink right away. I found a sake brand that caught my eye on the menu, but since it was hot, I decided to go for a Hakushu highball. It was refreshing, but the portion was small for the price. The course started with an appetizer of Wagyu beef. It was homemade ham aged for 50 days from Morioka beef, served with mascarpone and muskmelon from Shizuoka. It also had chestnut honey called "Shatenie." The combination of mascarpone, muskmelon, and Shatenie added sweetness, but the saltiness of the ham stood out. The table was set with condiments for grilling, and there were two select red meats for salt-grilling and Black Wagyu tongue. The red meats were Kameno-ko and lamp, both from Sendai beef. The lamp was from Satsuma beef. The tongue was very delicious with a broccoli-like texture. Kameno-ko had a good quality sweetness. Lamp was refreshing yet flavorful. Pesticide-free leaf salad and Napa cabbage kimchi were also served. The salad dressing with salt was tasty, and the vegetables were crunchy. The kimchi had a good balance of spiciness and sweetness. When my highball ran out, I ordered another drink. I was intrigued by the presence of Kyoto's Nichinichi in the sake menu. It is a sake from Nichinichi Brewery, founded after the family disputes of Matsumoto Sake Brewery, known for collaborating with various sake breweries after the Musha Shugyo series. It is a brand that is well-known among sake enthusiasts. Despite the relatively high price, I ordered it without hesitation. Well, it will compete for the top spots in my temporary return series, but for now, this is the Nichinichi Aiyama x Yamada Nishiki. It's a combination of closely related rice varieties. The alcohol content is 12%, a trend of low alcohol content. When I opened the bottle, it made a popping sound. When I tasted it, there was a slight fizziness, followed by a refreshing sweetness and a clean finish. It seems like my sake review is longer than my meat review. Let's get back on track.

Second visit. The restaurant is a little over 10 minutes from Roppongi Station. It might be closer if you go from Nogizaka Station. As soon as you enter, the staff greets you in unison with "Welcome." The customer service at this place is still outstanding. Wagyu beef tongue yakiniku lunch 140g for 5,000 yen. Freshly squeezed yuzu sour for 880 yen. Rice and soup refills are free. No service charge for lunch. Sauces like tare, negi shio tare, salt & yuzu pepper, and lemon are served. The beef includes tongue base, tongue middle, and tongue jaw. Tongue base → Very delicious. Thick and tender, with a crisp texture when you bite into it. It's best when cooked thoroughly for a good chewy texture and taste. I like to eat it with salt and pepper. Tongue middle → Also has a good texture. Crispy and tender. I prefer to eat it with salt and pepper or salt and wasabi. Tongue jaw → It's a bit similar to kalbi? Has some redness and marbling. The staff recommended cooking it thoroughly, so I did. I like to eat it with negi shio tare, a little salt, and wasabi. Coffee and tea after the meal are extra. Coffee for 600 yen, tea for 800 yen.

I used this restaurant to celebrate with acquaintances. One thing I want to mention upfront is that it's a much more casual place than what you might imagine from looking at photos on Tabelog or the internet. If you're looking for a luxurious atmosphere, this is not it. However, since we mentioned it was a special occasion, we were guided to a private room, which we were very grateful for. On this day, we opted for the "Chef's Choice Course." In hindsight, I thought the course where the chef cooks directly at the chef's table might have been good as well, but it was already non-changeable. Truly a popular spot. Additionally, as an option, you get a generous serving of truffles or just truffles added to a dish. Well, the truffles themselves weren't top-notch, but it did make you feel quite luxurious. Appetizers: Homemade aged ham with seasonal fruit and mascarpone cheese. The sweet mascarpone and Japanese beef ham have an interesting harmony. The appetizer highlights the high-quality fat and umami of the Japanese beef with minimal saltiness. Japanese beef and Hokkaido sea urchin sashimi - another best match combination. The creaminess of the sea urchin blends perfectly with the Japanese beef. Japanese beef cutlet - also known as beef cutlet. Exquisite cooking, with a thin and crispy coating. Excellent technique. The accent of cheese on top is also outstanding. Japanese beef tongue sashimi - enjoying the tongue sashimi with ponzu sauce and shredded radish. Refreshing both in appearance and taste. Yukhoe rice with caviar - the rich saltiness of the caviar pairs well with the yukhoe. And sprinkling truffles and pouring egg over it, creating a luxurious feeling, though lacking a bit in surprise factor. The staff will grill the grilled beef tongue, Ota beef harami, and Chateaubriand for you. Perfectly cooked. Ota beef seems to be quite popular lately. Is it a trend? Japanese beef marbled sukiyaki - sweet tenderloin meat with rich egg, balanced with green onions. Served with rice, making it enjoyable as a TKG (tamago kake gohan - raw egg over rice). For palate cleansing, a fruit dessert of shaved ice with balsamic strawberry flavor. An interesting mix of sour and sweet. Perfect for resetting after the meat. In conclusion, a place where you can truly feel their dedication to meat. They will guide you through various ways of enjoying it. Enjoy it with casual meat-loving friends!

Second visit ♫ I went for lunch last time and it was very good, so this time I made a reservation for the 18000 yen course for dinner through Tabelog ♫ The restaurant was almost full and at the entrance, there was a huge chunk of meat! Cheers with rosé champagne ♫ The wine was recommended and served to match the dishes! The first dish was delicious, featuring 50-day aged snowfall Wagyu ham with mascarpone cheese, muskmelon, and chestnut flower honey. The Sendai beef tartare with Mabou egg and plenty of summer truffle on the inside thigh of the Matsunaga beef was delicious. The Wagyu menchi-katsu with Nemuro sea urchin on top and king kimchi that contained shrimp, scallop, tuna, and sea bream was flavorful! All the meat is cooked and sliced by the staff. This time, Manager Yamada, who is also a sommelier, cooked everything ♫ The tongue meat was thick but tender! The Chateaubriand was undeniably delicious. Since the meat was delicious with just salt, a salad was served next, with a selection of three lean red meats: sirloin, harami, and kameno-ko. The sukiyaki of marbled Wagyu was beautifully marbled! The egg was cooked luxuriously with one whole Mabou egg per yolk, cooked with green onions and added to the sukiyaki! I received white rice, placed the egg on top, and ate it! It was a satisfying dish in one bite. The wine served with the sukiyaki was my favorite Kenzo Estate Rindo! For the finale, you can choose between cold noodles and dessert. The dessert options were fruits or shaved ice, with a choice between two types of shaved ice, and I chose hojicha shaved ice. Everything from the appetizers to the main dishes was delicious and I was very satisfied. Next time, I would like to make a reservation for the Chef's Table, where Chef Akashi cuts and cooks everything right in front of you!

Thank you for viewing my Instagram profile @abura_hate https://www.instagram.com/abura_hate. I appreciate your follows, likes on posts, saves, and also if you could follow me on Instagram, it would be encouraging. I also organize outings to restaurants that are difficult to reserve. I visited a restaurant for the first time that I couldn't figure out how to pronounce! We had a course meal, and everything was delicious. It felt more like a restaurant specializing in meat dishes rather than just yakiniku, but it was stylish and enjoyable. ♡

This time, the restaurant is The INNOCENT CARVERY. It is a yakiniku restaurant with a butcher lab run by a wagyu specialist, selected as one of the top 100 yakiniku restaurants in Tokyo for two consecutive years. It's a 7-8 minute walk from Nogizaka Station. As you cross the intersection before the Japan Academy, you'll see a meat-filled cellar as a landmark. It's around 8 p.m. I entered the restaurant, glancing at the European-style butcher lab. The interior is modern with a white and black color scheme. The atmosphere is stylish yet surprisingly casual and welcoming to newcomers. I opted for the Innocent Course. The name "Innocent" means facing ingredients with pure intentions, not sticking to grades or regions, and not relying on brands. I really like this type of restaurant. I started with a glass of Brancott Estate Letter Series "B" Marlborough Sauvignon Blanc from New Zealand. It has a unique grapefruit-like aroma and freshness typical of Sauvignon Blanc, with a mineral quality rather than fruity. A very interesting white wine. Along with the first drink, wagyu appetizers arrived. Let's dig in. Here's the review: ★ - Wagyu Appetizers: Wagyu beef prosciutto with mascarpone, melon, and chestnut honey. The wagyu beef prosciutto, known as "Bresaola," has a gentle sweetness typical of wagyu within a balanced saltiness. The smooth mascarpone complements the elegant sweetness of melon and honey. I'm usually skeptical about sweet and sour pork with pineapple, but this was surprisingly delicious. A well-balanced appetizer with sweetness and saltiness enclosed in freshness. - Premium Wagyu Sashimi Duo: Thick slices of premium wagyu sashimi to enjoy with dipping sauce. The rich umami of the wagyu spreads in your mouth, with a pleasant texture and melt-in-your-mouth tenderness. This was my first time trying marinated wagyu sashimi, and the refreshing taste is excellent. It pairs well with wasabi, and I like that the flavors don't get muddled. The second sashimi is Yukke. Generously topped with shaved summer truffles right in front of you. The refined sweetness of the fat is distinctive, and the yolk adds an accent to the texture, almost fresh like a pear for a moment. With the meat, egg, and yolk, it's already amazing, but the abundance of summer truffles makes it even more aromatic and irresistible. Both my friend and I love Yukke, and this one is our favorite. We couldn't get enough and kept eating sneakily. Sorry for being greedy, but it's just too delicious. - Wagyu Menchi Katsu with Uni from Nemuro: A small wagyu menchi katsu topped generously with uni. A natural sweetness uni without using alum and a meaty menchi katsu packed tightly with meat. It's obviously delicious. Personally, I really like the menchi katsu, especially the sweetness of the fat. Is it the seasoning? It has a natural sweetness, undoubtedly my top pick for menchi katsu. - Kimchi King: A kimchi dish with hidden sea bream, tuna, scallops, and boiled shrimp. The kimchi sauce isn't too strong, and the seafood is incredibly flavorful. Just because it's kimchi doesn't mean it's a side dish. It's truly a king-like masterpiece, a main dish worthy of royalty. - Black Wagyu Tongue and Thick-Cut Chateaubriand: Thick-cut beef tongue and chateaubriand served with recommended condiments. Honestly, the meat is so delicious that it tastes great with anything or even on its own. But if I had to choose, black pepper and lemon go well with the beef tongue, and smoked soy sauce pairs nicely with the chateaubriand. The chateaubriand was surprisingly delicious. I had this vague impression that it's a fatty cut for a fillet, but indeed, it's a delicious cut worthy of being the "ultimate lean meat." It was that good. - Pesticide-Free Musk Mallow Salad.