特盛ヒロシ
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.