I found a highly rated restaurant while searching for a new place to try. The restaurant was very beautiful and I was seated in a private room. I forgot to take photos, but I believe the quality of the meat is the best in the area. The wine served in the glass was also of good quality, and the glassware itself was nice. My father, who is a smoker, was pleased that he could smoke there.

Charcoal-grilled meat Yampu I saw a new menu introduced on the restaurant's social media and my craving for eating meat regularly is satisfied. It's great to have a delicious restaurant nearby. "Upper liver shabu-shabu" is the reason I came this time. It's my first time trying shabu-shabu with sesame oil on upper liver. The sesame oil gives it a fragrant finish, and the crispy outer layer contrasts with the juicy sweetness inside. With garlic, green onions, and salt, it's a mouthful of happiness. "Assorted hormone platter" includes Maruchou, Shimachou, and upper cartilage, the day's recommended assortment. Maruchou has a sweet taste from the sauce, Shimachou has a good balance of fatty sweetness and saltiness, and the upper cartilage is crunchy and amazing! "Raw lamb" is thickly sliced. I've tried it with sauce before, but salt is the best! The meat flavor is delicious, so light salt enhances the umami. "Upper loin" was recommended by the staff before, and it's a safe choice today as well. The meat with a good balance of fat is best eaten with salt. "Harami" has a strong meaty sweetness, so be careful not to overcook it. "Shinshin" looks like diced steak, and I couldn't tell how to cook it, so I had the staff do it. It's definitely the most delicious when cooked by a professional. "Seseri" has a strong marinade, so make sure to cook it thoroughly. Enjoy it with beer. "Cold noodles" is not spicy, and it might be my first time trying it. It has a firm texture, and the Korean cold noodles disappear in no time. I remember they used to serve yakiniku all day on weekends, so I asked the staff, and they said they have returned to cafe operations during the day on weekends. I wish I could eat yakiniku during the day... Even though the cafe during the day was nice and stylish when I came before, I will come again, both for the meat at night and the cafe during the day!

Charcoal grilled yakiniku restaurant "Sanroku" serves yakiniku from lunch to dinner on weekends and holidays! I visited during the in-between time when it's late for lunch and early for dinner. It was like having the place to ourselves to enjoy the meat without any worries. The "Horumon Assortment" recommended by the manager was fantastic. The maruchou miso horumon was juicy and delicious, the salted upper mino had a nice crunchy texture, and the thick pork tongue was full of flavor. The "Upper Liver" is a must-have every time with its thickness, sweetness, and perfect texture. We also tried the "Upper Sagari" and "Harami" in smaller portions, both were delicious with just the right amount of fat. We ordered a medium-sized portion of rice to complement the meal. The ginger ale was refreshing and complemented the meal perfectly.

【Charcoal Grilled Meat Yampu】I went to this restaurant with a colleague before and the meat was delicious! They have a counter so it's great for dining alone too. Today, I finally tried their counter grilling option. You can also make reservations online, which is convenient. I decided to go non-alcoholic today so I could focus on enjoying the meat. I tried their special menu, "Hormone Assortment," which was displayed on the wall. The staff explained the contents to me. - "Upper Mino (with sauce)" had a chewy texture with a sweet miso sauce. It's probably great with rice, but I skipped rice today. - "Maruchou" was juicy and delicious. I wasn't sure about the grilling time, but I cooked it to my liking. - "Upper Nankotsu" had a crispy texture that I enjoyed. It was served in larger pieces, which I appreciated. - "Tansaki" had a good thickness and chewiness. It was refreshing with lemon. - "Upper Liver" was my favorite for its sweetness and sesame oil flavor. I also tried a special assortment recommended by the staff, which included: - "Upper Sirloin" with good marbling and tenderness. - "Harami" was a bit fatty and made me crave beer. - "Upper Sagari" was thick and tender, seasoned with salt. I also had Oolong tea to cleanse my palate. Despite dining alone, I was able to enjoy a variety of meat dishes thanks to the special menu and the staff's recommendations. This restaurant is very accommodating for solo diners. Thank you!

Charcoal-grilled yakiniku restaurant "Sanroku" operates as a cafe during the day and transforms into a yakiniku restaurant at night. I made a reservation based on SNS information and headed there. On a weekday night, the place was empty, giving us a private dining experience. The interior was stylish, reflecting its cafe vibe. Here are some of the dishes we tried: - Kimchi: Perfect level of spiciness that goes well with both meat and seaweed. - Korean seaweed: A great snack that I always order when it's on the menu. - Upper Kalbi: Melt-in-your-mouth marbled meat recommended by the staff. - Seseri: A must-try dish that even my companion who loves it couldn't resist. - Upper Cartilage: Enjoyable crunchy texture that I prefer over thinly sliced cartilage. - Upper Liver: A sweet and delicious option packed with iron. - Upper Loin: Another staff recommendation that did not disappoint in taste. - Maruchou (miso): Soft and tasty, I wish I could have it with a raw egg yolk on top! - Yukkejang Ramen: A satisfying ramen dish to end the meal. The drinks were served in glasses that complemented the beverages well. The location may be a bit far from subway and JR stations, but the quality of food, ambiance, and cost performance make it worth a visit. I definitely want to come back to this place again!