I had the Hokkaido beef fillet steak lunch. The taste was average. I personally appreciate the style of grilling it yourself. I can only eat steak from Verdun, so I'm grateful that the rice comes in a free large portion. However, I didn't find the rice very appetizing with the meat, but managed to finish it in the end.

On Wednesday, August 23, 2023 at 9:50 PM, we decided to try out a restaurant where we were handed flyers earlier in the day. Despite the humid weather with a temperature of 28°C, we ordered Black Nikka Highball for 385 yen each to start off the evening. The Wagyu tongue dish priced at 1,100 yen for two slices was decent, but the use of the word "extreme" seemed like an exaggeration, making it feel a bit overpriced. The Wagyu Yukhoe (beef tartare) for 1,650 yen had a lot of fat and a unique aroma that set it apart from regular Yukhoe. The ethnic-style description may have been exaggerated, but it definitely had a distinct flavor. The cold noodles for 770 yen included soybean sprouts, which was a rare addition. The unique scent of the beans paired well with the cold noodle soup, and the addition of ice was a nice touch. Overall, the meal cost us 4,290 yen and left us satisfied.

I was walking in the shopping park for the first time in a while and found a new yakiniku restaurant that had opened. They had unusual cuts like tongue, sirloin curtain, and rib loin shabu, so I was intrigued and decided to go in. It was quite smoky inside. I ordered the extreme tongue, rib loin shabu, and yukhoe. The rib loin shabu went really well with the egg yolk, and I mixed it with the yakiniku sauce to eat. It was fine for me as I have grilled it a few times before, but it might be difficult for someone who hasn't grilled it before. The extreme tongue was delicious when eaten with green onions, but personally, I would have preferred it to have a bit more flavor. Maybe it's meant to be eaten with green onions. I wonder which part of the beef yukhoe came from... I prefer a bit more lean meat. It had a bit too much fat and was a bit overwhelming. I felt like searing it. I added sauce to it myself, but it would be nice if it came with its own sauce as well. There are still many menu items that caught my eye, and the side dishes were also impressive, making it seem like a great yakiniku izakaya! They had a variety of options for finishing dishes like chumopa, naengmyeon, bibimbap, etc. The staff were all very friendly! Especially the guy and girl outside had lovely smiles. I will definitely go back.

I found a place where "Kita Togarashi" used to be. The sign was left up even after closing, but recently a new bright-looking yakiniku restaurant has opened there! When I first found it, there were congratulatory flowers lined up for the pre-opening, but I visited after the official opening. It seems they have regular table seating and raised tatami seating, but no sunken kotatsu tables, so I prefer the regular seats. They use a gas grill for cooking. Orders are placed through a touch panel. - Sapporo Classic 550 yen Served in an Asahi glass, but the foam was a bit disappointing (>_<) - Pork Hormone Salt 385 yen The portion is small but tasty without any unpleasant smell. I want to try the beef tongue next time... - Wagyu Tongue Skewer 1100 yen I love raw meat, so I chose this today. Wrapping it in green onions and wasabi, dipping it in sauce, it was soft and rich in flavor, so delicious (ﾟдﾟ)ｳﾏｰ♡ Even though I was already full, I was curious about one more dish. - Benkei 550 yen It seems to be beef shank. It has a two-layer structure of fat and lean meat. The red part looks like liver but it's very fatty, so after eating a couple of pieces, it was rich enough (^-^; To pay, you take the table number card from the table to the register. Next time, I want to try the premium tongue and the surprisingly affordable Chateaubriand, as well as the Black Diamond and finish with Chumoppa. I also want to check out what the 550 yen luxury fruit is. ( *´艸｀)