After the relocation, a dream team of yakiniku perfection has been formed at Niku Saru, with the tongue and harami reaching the peak of deliciousness. It was decided that a soccer team, no, a reviewer team, would be formed to counter and strategize against this. The luxurious and exquisite "Sho" and "Japanese Whiskey" are shining brightly tonight, as the spectacular and elegant meat showtime begins. Manager Taniguchi's closed skills are outstanding. The formation, teamwork, and coordination play (dish composition) are wonderful, and the game-freezing meat explanations deepen the understanding of the meat. The appetizer was a thin plum meat from Ousuno Sato in Kyoto, perfectly seasoned with a sweet and gentle acidity that provided a juicy and delicious taste. Today's match seems promising (What's going on? I feel like I've received protection from eating). The old Imari collected from Kyoto, Osaka, etc., enhances the deliciousness and the excitement is inevitable with the gate flag attached to the old Imari. The first appearance of Omi beef "Sho" tongue was miraculous in its deliciousness. The performance of the meat at the beginning, followed by the Omi beef "Sho" tongue, is a nice dribble towards the deliciousness of yakiniku without compromise. The Omi beef "Sho" tongue is cooked and fired up, and the taste from the tongue to the tongue getsa is a nice dribble, and the hat trick of deliciousness is touching. Each bite brings out the flavor of the meat. The Omi beef liver meso melts in your mouth. The top-notch sweetness accompanied by the deliciousness is top-notch. The condiments assist nicely. I drink Yamazaki 12 years and Hakushu 12 years on the rocks or straight. The aroma is excellent, and drinking whiskey while eating delicious yakiniku puts you in a great mood. At this point, the decision to advance to the final is made! Hooray Japan! The Omi beef Shimacho has an extreme amount of fat. When grilled, the fat melts and disappears, so when you put it in your mouth at the right time, the meat juice is sweet! (By Iwata Omi beef "Sho" Harami has reached the ultimate level of deliciousness. It's a Harami with a strong hold on deliciousness. It might be time for halftime. The thigh meat of 30-month-old female Miyazaki beef is a meat fielder with a great sashi and sweet and delicious flavor. The physical strength of the Miyazaki beef thigh meat is just meat! The visual speaks eloquently of the deliciousness. The long shot from the delicious side attack! The Yukke-like inner thigh with sea urchin! The seaweed is delicious, and the soy sauce is less sweet than Kyushu soy sauce, building up the harmony of deliciousness between the Yukke and sea urchin, with the seaweed dog docking with the cruiser of deliciousness. The Sagari of Yamagata beef has a firmness, elasticity, moisture, and youthfulness! The collagen deep in the skin is completely different. This one is a guarantee of all-in-one beauty and deliciousness. It's available for reservation by phone, and free shipping if you visit the store! I got influenced by a TV commercial and an infomercial show. However, please access it and try it out. There is no mistake in deliciousness. The fresh and crispy white kimchi is delicious! It serves as a cushion control for the next meat. The rare part of Miyazaki beef, the fillet Chateaubriand, has appeared! The scoring king of deliciousness. The heat and excitement for this deliciousness side coach, to further understand the potential of this fillet. Elegant and silky soft and delicious! Could this be... an overhead kick-like captain's deliciousness? I've seen something like that in Shonen Jump, but it was amazing back then. It's Captain Tsubasa, you know. The rare Omi beef "Sho" harami tataki is rare in its preparation.

Be sure to try the beef tongue and skirt steak! Also, the Uni-dock and curry are a must! The menu is a bit hard to read and the counter is a bit small, but the manager and staff are friendly and the conversations are enjoyable. It seems like a place where you can learn more about beef if you become a regular. And as a smoker, I appreciate that smoking is allowed!

In Hokkaido, you don't see it often, they cut the carefully selected meat right in front of you. We left it to the chef's choice, and every meat was undeniably delicious. The atmosphere of the restaurant and the staff was great, making it a perfect place to bring someone special. I will definitely visit again as a treat for myself!

The meat was delicious. The service from the part-time female staff was a bit off. When I asked where the restroom was, she responded with, "Huh, don't you know?" Well, it was hard to find, so I just wanted to double-check... Also, when I asked for the grill to be changed because it was burnt, she said, "Huh, do you need the grill changed?" I just didn't want my delicious meat to be overcooked... It was a shame because the meat was tasty.

I had been interested in this restaurant since it had good reviews before relocating. I tried to visit before by phone, but it was fully booked due to its popularity. This time, I called on the day and managed to get a table for a slightly late time. The restaurant has 16 seats and the interior is very clean, as it seems to have only been open for a few months. I decided to go with the chef's choice, where they served the recommended meats one after another. The meats were all delicious, carefully selected from around the country by the owner. Especially, the fillet from Yamagata and the beef tongue from Sendai were outstanding. The kimchi, made with various vegetables like yamaimo, was a must-try dish. Lastly, the cold noodles for finishing were not only visually appealing but also very tasty. With different meats available each time, it seems like there will always be something new to enjoy at this restaurant. Thank you for the wonderful meal!

I heard that they relocated today, so I made a reservation right away and finally the day has come! I didn't know that this place is a branch of the meat chef produced by Mieda-san, so it was a surprise when I arrived, haha. Maybe they moved here to make it easier to share wine and such! It was my first visit, so I opted for the course menu. Most of the other customers seemed like regulars, except for one group. We mostly ate the meat from Furukuya without much talking, so I took notes on various things. The kimchi made with long yam was thickly cut, giving it a good texture. The lotus root and dried daikon were my favorite. The pickled Chinese cabbage and leeks were delicious. The seasonal namul and burdock were sweet and perfect for drinking sake. I added 3 types of beef hormone because I felt it was a bit lacking. The gear was big and satisfying, the mino was fresh so be careful not to overcook it, and the senmai had a crunchy and chewy texture. The 3 types of mud pork hormone had a spicy miso sauce that made me crave beer. The bamboo shoots were crunchy and delicious, the tongue was the best today, and the tripe had a good texture and umami flavor. The fillet was a bit too fatty, but when I crisped it up a bit and removed some of the fat, it was delicious. It might be more geared towards young people, I felt like having a pork cutlet sandwich in the early stages. The cold noodles had an amazing texture, a rich broth, and were refreshing and delicious. I had requested a counter seat, but ended up at a table, so I didn't feel the live atmosphere much, but I had fun watching. It would have been even more delicious if I had eaten while talking to the owner at the counter. The smoking rate was high, but it turned out well. Next time, I will go for a hormone festival with my friends!

Selected top-quality meat ☆ Omi beef "Sho" Sapporo Yakiniku is entering a new era!! Recently, there are many yakiniku restaurants that focus on the hype of A5 rank, special selection, and premium cuts, but I think we have been deceived by such gimmicks. In the midst of this, I had the opportunity to taste authentic meat that made true connoisseurs exclaim in joy, at a newly relocated yakiniku restaurant run by the young and talented meat expert, Ryo-chan. We visited the restaurant with high expectations, looking forward to trying the specially recommended course by the meat expert. The location is next to another restaurant in the same group, Hitsuji, which used to be a yakitori place. As we entered, the place was buzzing with energy, with Ryo-chan showcasing his skills live! Apart from our reserved seats, the place was fully packed with mostly customers in their 20s, creating a unique and intriguing atmosphere. We started with a toast with Yamazaki 12-year-old whiskey, which was luxurious and delicious. In the past, meat was always overshadowed by lemon sour, but the new venue offers a selection of wines and Japanese whiskey for a delightful pairing with the meat. We began with the appetizer, Umeboshi citrus from Kyoto, which had a perfect balance of sourness and sweetness, complementing the Japanese whiskey well. Then came the highlight of the meal, the top-quality Omi beef "Sho" tongue. It was rich in marbling, yet the taste was tender and flavorful, without any unpleasant smell of fat. It was my first time trying Omi beef "Sho," and it left a strong impression on me. The tongue was followed by the Geta (underside) of the tongue, which had a good texture and burst of flavor. Next, we enjoyed the beautifully pink Omi beef liver, which was fresh and lacked any undesirable liver smell. The Shimachou (strip loin) of Omi beef had a generous amount of fat, yet it was not overpowering, providing a delightful challenge in grilling. At this point, we were surprised with a request from a certain angel for a full-bodied red wine, which perfectly complemented the rich red meats we were savoring. The highlight of the meal was the Uchimomo (top round) of 30-month-old female Miyazaki beef, which melted in the mouth with a perfect balance of sweetness and umami. The dish that stole the show was the Uni Dock, a delicacy with sea urchin and Uchimomo, which was a visual and gastronomic delight. The combination of rich sea urchin and succulent beef was a match made in heaven, creating a harmonious balance of flavors. It was an unforgettable dining experience, where every dish was a revelation of taste and quality.

I am a meat monkey! The star of this restaurant, Ryohei Taniguchi, makes a grand entrance as if to say, "I am the meat monkey of the yakiniku LIVE!" Born and raised under the parents who run a meat wholesale business, he dove into the world of meat without hesitation after graduating. Yakiniku LIVE is a style where performances are done in an open kitchen while cooking in real-time. A similar style can be found at the popular restaurant "Nikugakou Okada-mae" in Azabu-Juban, Tokyo, run by the charismatic meat entrepreneur Kenichiro Okada. This restaurant stands out for its live performances and for handling the highest quality meat. They use premium beef brands from the meat culture hub of Kansai, such as "Omi beef," and have a route to source even more rare and high-quality meats. The members gathered this time are Dgd, Gourmet Hunter Yoidore Tenshi, HIRO's, and myself, ☆Nagareboshi, a group that may be the best and strongest in a way. We started with a toast with Yamazaki 12 on the rocks, and then Taniguchi appeared in front of us with a large piece of meat, proudly holding it up. The best of the best beef tongue... our hearts raced with excitement. And then, with a killer smile, Taniguchi handles the meat, exuding pure happiness and a full smile that captivates many ladies, madams, and even men, infusing the energy to elevate the top-quality wagyu even further! With the meat in hand, he skillfully slices and swiftly serves up the gems of wagyu. We, the middle-aged men, stood defenseless, with sparkling eyes as if we had slipped back to our boyhood days. Yoidore Tenshi provided a detailed review of the dishes in advance, with which I wholeheartedly agree, so I will share a few impressions from a different perspective. The dishes we enjoyed that day were as follows: - Kyoto "Ousunosato" pickled plum - Omi beef "Shou" tongue - Omi beef "Shou" tongue geta - Omi beef liver - Omi beef shimacho - Omi beef "Shou" harami - 30-month-old female Miyazaki beef Uchimomo - Miyazaki beef Uchimomo with sea urchin dock - Yamagata beef sagari - Chinese cabbage kimchi - Miyazaki beef Chateaubriand - Omi beef "Shou" harami tataki - Raw sudachi cold noodles Unlike the aged meat trend from a few years ago, this restaurant focuses on fresh meat. The Omi beef tongue "Shou" is given the title of the best beef. It is thickly cut, fresh, with fine marbling and a gentle seasoning of salt and pepper. When grilled briefly, the color is crisp, the melting fat is delightful, and the refined umami of the tongue is intense. The intricate knife work is also impressive. It pairs perfectly with the fresh black pepper provided. We couldn't help but smile with joy. The liver, soaked in sauce, is dangerously delicious. It was a luxurious time to enjoy it with a Hakushu 12 highball. After savoring the liver, a piece that swayed mysteriously like a piece of fine white fabric appeared, and we nodded in a trance... We were mesmerized by the hormones! Let's wear this as a scarf and go to Paris Fashion Week... HIRO's. The hormones were also incredibly delicious. Next, quietly, as if cradling a newborn baby, the Omi beef "Shou" harami appeared. His loving embrace and happy expression... he will surely be a good father... I remember having a photo like that too... from Nagareboshi. The sagari, with a perfect balance of lean meat and marbling, was thick and delicious. Someone whispered that they wanted wine... and it was time for the wine expert, Yoidore Tenshi, to step in. She selected from the stock and we enjoyed the wine... it had a full body and a plump texture, with flavor changing after being exposed to air.

TAKARA63 Building 1F, 3-6-2 Minami Rokujo Nishi, Chuo-ku, Sapporo, Hokkaido. The restaurant "Niku Saru" that used to be in M's near Tanuki Koji 7-chome has moved to Susukino. I was curious about this place for a while, so I decided to check it out. At the entrance, there is a lantern with the word "meat" written on it, and a signboard with the restaurant's name on the wall. It seems like a high-class place. Reservations start at 8:00 pm. Inside, it was packed! There are 8 seats at the counter in front of the kitchen and work area, and 2 tables for 4 people. Surprisingly, the customers were mostly young. The manager, Mr. Taniguchi, greeted us. His parents work in the meat wholesale business, so he is a meat enthusiast. He has worked at a yakiniku restaurant during his student days, and after graduating, he gained knowledge and experience at a yakiniku restaurant. You can expect the best meat performance from him. "Niku Saru" is the only place in Sapporo where you can taste the top-quality Japanese beef "Omi beef." They also offer black wagyu beef directly from the Tokyo Shibaura Meat Market and Kyoto beef directly from the Kyoto Meat Market, allowing you to enjoy various brand beef from all over Japan. Let the feast begin. Let's see what kind of performance the meat expert will show us. First, a toast with Yamazaki 12 years! * Yamazaki 12 years * Hakushu 12 years on the rocks, soda, etc. Yamazaki, Hakushu 12 years, delicious, can't stop drinking. * Special course for this time * - Appetizer = Umeboshi from Kyoto's Ousunosato. This was extremely delicious. It had a mild sourness, saltiness, sweetness, and umami. It really stimulated the stomach before the meal and made me very hungry. - Omi beef "Sho" tongue "Sho" means a person who dedicates meat to the gods, and it is a title given only to the highest-quality meat. The Omi beef tongue, specifically the base of the tongue, had a beautiful color and was marbled throughout. It was thickly sliced. Grilled with salt and eaten as is. It had a crispy texture and was juicy inside. The tongue had a unique smell, but this one had none. It was the highest quality tongue you can't find easily. - Omi beef "Sho" tongue geta The lower part of the tongue, called "geta." It looked like lamb shoulder loin, but it was the lower part of the tongue. It had a good balance of lean meat and fat, and the more you chew, the more umami you could taste. - Omi beef liver Personally, I don't like liver, so I rarely eat it. I was surprised that it had no unpleasant smell. It was easy to eat. It was very fresh, being Omi beef. - Omi beef shimacho Holding a large piece of shimacho in both hands, they came to show it off to us (laughs). Anyway, it was a thick piece of shimacho. When placed on the iron plate, flames rose up instantly. It had a lot of fat, a moderate elasticity, and the fat was very sweet. - Omi beef "Sho" harami Look at this good-looking piece. It looked like kalbi despite being harami. It had a good marbling. It was like kalbi. It had a strong umami taste and meaty flavor, with a moderate amount of fat. This one was with sauce. The thickness of the cut was just right. The satisfaction of biting into it was so high. - 30-month-old female Miyazaki beef rump steak They showed us a chunk of meat on the way to the table. Female cows are rare and considered valuable because they are small in size (low yield) and have a small population, making them expensive. The 30-month age is the shipping standard for black wagyu beef. It means it's young. As shown in the photo, the meat was visually beautiful, with fine marbling. It was rump steak, right? I had to confirm. This one was with sauce. The flavor of the beef was rich. The fat was not overwhelming and had a refined taste. - Miyazaki beef rump steak with sea urchin dock "We'll serve you a yukke made with rump steak!" they said, and while I was waiting... They brought us a plate of yukke, along with sea urchin and nori on a wooden plate. What is this? (laughs) Sea urchin = Kimura's sea urchin. This costs about 25,000 yen per piece, right?

On November 24, 2022, I visited the restaurant "Niku Saru" that had moved from Tanukikoji to Susukino. I wanted to confirm whether it was still a place catering to young people and the general public, or if it had upgraded to cater to a higher-class clientele. Despite it being a weekday night, the restaurant was fully booked (^_^;) I finally got a seat around 9:15 PM for the second round (sweat) It's incredibly popular! (^_^;) There are many young people here, similar to those you would often see in Susukino. That's a bit reassuring, I guess? (*^^*) However, when I looked at the menu, I was taken aback (^_^;) Wow, it's quite pricey!! (sweat) This place is not for those who go to restaurants with a 50% discount or all-you-can-eat options (sweat) It might be a stretch for me too (tears) But even if it's a place like this, I thought I should challenge myself to see how much it would cost if I ever wanted to take someone there (sweat) So, let the challenge begin! The appetizer was a high-quality dried plum from Kyoto, made with large Nanko plums. It's clear that it's a premium item. If they had served bean sprout namul as an appetizer, I would have been out on the spot (laugh) For drinks, I splurged on a 12-year-old Hakushu highball (sweat) Even a Hakushu highball is considered luxurious now, so a 12-year-old one is probably out of reach (laugh) It's very delicious and has a slight sweetness to it. Well, it's delicious, but this is probably not the right way to enjoy it. I think aged drinks are best enjoyed neat, but I can only drink them with water (sweat) So, for the second drink, I went for a Yamazaki 12-year-old highball ♪ The third drink was just a regular Yoichi highball ♪ Yoichi is a whisky I often drink. Yeah, good liquor doesn't make you feel bad, so I can write reviews like this♪ The assorted kimchi plate includes 6 types: Napa cabbage kimchi, kakuteki, dried radish, nagaimo, umeboshi, and edamame. The crunchy texture of the dried radish is nice. I've never eaten nagaimo before, but it was surprisingly delicious. And umeboshi, huh!? (^_^;) I was surprised. It's turned into kimchi (*^^*) What surprised me even more was the edamame, I don't like edamame, but I can eat this. Now, it's time for the main dishes. First up, Omi beef tongue. It's incredibly tender and delicious! It's like a treasure in my mouth (*^^*) I don't want to swallow it. I finally remembered to sandwich it with whole peppercorns on the third piece. The slight spiciness was a nice touch. Next is Kyoto beef raw liver. The color is amazing, I want to eat it as it is. It's lightly seared and eaten rare. The liver's unique sweetness is surprisingly subtle, with a refreshing aftertaste. It's a top-quality item that you rarely get to eat. Will I remember this deliciousness? No, I will definitely not forget it. Miyazaki wagyu beef tartare. The red egg yolk is impressive, and it's light and delicious. It doesn't have a strong meaty smell. It's made from the female cow's thigh meat, which was chosen as the champion in the Wagyu Olympics. Despite being thigh meat, it's full of marbling (sweat) You can easily bite through it with a crispy texture. With this much marbling, there's no hint of off-flavors or smells. Instead, it's hard to discern the taste of the meat, so I tried it with the sauce for the first time. Finally, I tried the Yamagata beef skirt steak. This is really delicious! You can really taste the meatiness. I used to be the type who ate meat without dipping it in sauce, but this meat is the type that tastes even better with the sauce. The large intestine hormone of Tokachi mud pork. As soon as it's placed on the grill, flames rise up quickly. It has a good elasticity and tenderness, and it was a delicious hormone. Kyoto beef hormone, also known as Yang or Black Abalone, is a rare cut. Despite being called abalone, there is no sea smell or taste, it looks like it and has a similar texture (laugh) Finally, the Kyoto beef rumen.

The meat dishes offered that day were all made with carefully selected cuts of meat, and were a delight to watch being prepared right in front of us. Don't miss out on the refreshing sudachi cold noodles as a perfect way to end the meal.

The course cost 11,000 yen, but all the dishes such as various vegetable kimchi, premium tongue, and chateaubriand were very delicious. Especially, the kimchi had a perfect balance of spiciness and sweetness. The burdock namul served as a palate cleanser was exquisite.

Beef tongue was amazing! It was delicious.