This day was the day of the Japan game in the WBC. So, I decided to have an early dinner... and ended up here. I wanted to go early and be back by the start time. It's dinner time for grandma and grandpa, haha. It was still bright outside, and there was no one else around. The restaurant opens at 5:00 pm, so I made a reservation for that time. If you go late, they might run out of meat... so I called ahead to check. They said it was okay if I came at 5:00 pm, so I went there at the opening time. It felt like a private dining experience until I finished my meal. The menu options were not extensive, but that made it easy to decide quickly. However, the price of beef... it has definitely gone up. Prices for various items will likely continue to rise in the future. The taste of the chili peppers here is really to my liking. In Korea, there are various types of chili peppers, and some I don't like. But I really enjoy the flavor of the chili peppers here. Lastly, let's have some kimchi!! Kimchi for 440 yen. I think maybe the kimchi here was made by the lady. It has a nice balance of spiciness and sweetness, and it's delicious. There's plenty of it, and you could even be satisfied with kimchi rice. Salted tongue for 1408 yen. They lightly sprinkle salt and pepper on top. If you want a stronger flavor, you have to ask for more salt and pepper. But enjoying the taste of the restaurant as it is, is the best. They use gas fire here. This place uses gas fire. The one in Tokyo, Jyuban-en, might also use gas fire. They cook the meat on a gas grill. The way they cut the green onions is unique, in circular slices. They squeeze lemon over it. The meat is thick and delicious. A great start. Hormone salt for 495 yen. There are various types of hormone, and this one is a thicker part of the pig's large intestine. You can choose between sauce and salt, and I chose salt! Guts for 748 yen. Guts are the stomach of the pig. It seems like they were marinated. It had a color that made me wonder if it was soy sauce. Maybe it was a sauce. They cook both at the same time. Normally, I wouldn't cook two types of meat at the same time. But since I wanted to watch the WBC, I cooked both at the same time. The hormone that I started cooking first got surpassed by the guts, probably because the heat on the left side was stronger. Top skirt for 1485 yen. I decided to have it on top. If you're going to eat, might as well have good meat. The top skirt that came out had a nice color and was thick. By the way, this is also categorized as hormone. So delicious! I dipped it in a sauce made with gochujang and garlic. The thickness of the meat was just right, and it had a moderate amount of fat. I used to like fatty meat, but your body doesn't lie. Eventually, I might say I like fillet the best. Kalbi for 1518 yen x 2. I can't afford the premium kalbi. The regular one had a good amount of fat. If I chose the premium one, it would probably have double the fat. So, regular kalbi is fine. I cooked it carefully, trying to seal in the juices and cook it to a medium-rare doneness. Medium-rare is the most tender and delicious. I made a W-donburi. Of course, I got extra rice, haha. I topped it with both top skirt and kalbi... homemade W-meat donburi. I used to make a lot of kalbi donburi with extra rice and lots of kalbi on top, and eat that first. Then, after eating a lot of meat, I would have kalbi donburi as the finishing touch. But now, that's a distant memory. I made the kalbi donburi, but it might be too heavy to eat as a finisher after eating so much meat. Sanchu for 440 yen. I was happy that it came with Korean miso sauce, samjang. When I wrap it in the leaves and eat it, I prefer samjang over gochujang. Eating one or two pieces makes me feel like I've eaten a lot of vegetables. And it's also delicious. In Korea, it's a must-have side dish for grilled meat.

I haven't been eating yakiniku at all lately. I haven't been going out at night either. There's a restaurant I was taken to by an acquaintance in the past. I tried to go there the other day but it was full. This time, it's a revenge visit. I got in! I was able to park my car right in front of the restaurant, but there were only 2-3 cars. If there were already cars parked there, it would have been the end. However, there were people inside but no cars. Lucky me! By the way, the high-end yakiniku restaurant in Tokyo is called Jojoen, while this one in Asahikawa is called Jojoen as well. The menu includes pork, beef, chicken, and lamb. It's interesting how many yakiniku restaurants in Hokkaido actually serve lamb, which is not common outside the region. Unfortunately, they were sold out of kalbi on this day. I was told they had it in the premium grade, but I passed on it due to the high fat content. I really wanted to try the chijimi side dish, but I had to give up on it this time. The owner of this place is Korean, so I think you can taste authentic Korean flavors here. The kimchi was delicious, as expected. The quality of kimchi at a restaurant often reflects the quality of the yakiniku. The horumon (intestines) were available in two types: large intestine and rectum. I asked for them to be seasoned with salt. As expected in Asahikawa, a city known for horumon, there were various types available, which is not common in other prefectures. The thin slices of horumon tend to burn quickly on the gas grill. I had a bit of trouble with the gas grill as I am used to charcoal grilling. The chicken thigh meat was tender and flavorful. I might like this part of the chicken the most. I accidentally burned it a bit while chatting. The pork cheek meat was thick and delicious. I should have grilled it a bit longer. The pig stomach had a firm texture but no strong flavor. It was surprisingly easy to chew despite being an organ meat. Grilling it properly is essential. The upper sagari was sold out, so I ordered the upper sagari instead. It had a light seasoning and was ready to eat as soon as it was grilled. Grilling beef can be tricky as it depends on personal preference. Overcooking makes it tough, while rare might be concerning. I made sure to grill it just right. It's difficult to get the timing right with beef. If you watched the 10-second video, I told you not to. Did you watch it? It will definitely make you crave yakiniku. As for me, my mouth is already full of yakiniku.

I was taken to this restaurant by someone I work with. It was my first time visiting this place. Actually, it had closed down once before, but the owner bought it back and reopened with their son. I remember it had been closed for a while. I had been wanting to visit this place for a while. When I first came to Asahikawa, I thought there was a Sukiya here too. But I was wrong. Do you like Korean food? Today, let's see where this place ranks. If it looks delicious, please click the "↓" button! ⇒ Try pressing it once! It's a restaurant called Sen-en. It's said to be a place where celebrities go, but for locals in Asahikawa, it's called Sen-en-en. Some people still end up going in by mistake... haha. The menu is mainly grilled meat dishes. Here, we left it to the chef. Personally, I like the Upper Sagari, Upper Kalbi, and Salted Tongue... that's all I need. I really wanted to try the white meat too, but oh well, maybe next time. The owner is originally from Korea and became a naturalized citizen of Japan. She speaks Japanese with a bit of an accent. She's a nice lady. I would love to try their Yukkejang and Chijimi... sounds delicious. First, we got Kimchi and Bean Sprout Namul. If these weren't good, I wouldn't have high hopes for the meat. The portion was quite large. Is this for one person? Well, we didn't order it, so I'm not sure... but this might already fill us up. The Kimchi was amazing. I really like the taste of this Kimchi. I ended up asking for another plate and finished it all. There was also Oi Kimchi included. They said it's homemade. I really love this flavor. We got Salted Tongue for two people. The presentation was beautiful, like petals of beef tongue. I felt it could use a bit more saltiness, but the taste was great. It's been a while since I used a gas stove. It's nice because you can control the heat freely. But compared to charcoal, the flavor is better with charcoal. We also got Salted Intestine. It's a thin slice of large intestine. In Asahikawa, this is quite popular. This also came in a large portion for two people. With gas, it cooks quickly, unlike charcoal which takes longer. The intestine had no unpleasant smell and tasted great. I really wanted some white meat. We also got Upper Kalbi for two people. The amount for one person was quite generous. The Kalbi had a good amount of marbling. I wonder how much marbling is in the regular Kalbi? I'd like to compare them. This also cooked quickly on the gas stove. But you have to be careful not to burn it. The good thing about charcoal is that you can cook it slowly to your liking, like medium-rare. But it takes time. Maybe when chatting, it's better to use charcoal. It also depends on how much meat you put on the grill at once. Lastly, the Upper Sagari. I took this photo sneakily because it's not appropriate to take photos here... haha. I understand, but I still want to record the restaurants I visit. The taste was great. It goes well with white meat. The sauce was lightly sweet and savory. Dip it well, and enjoy it with white rice. It makes you want to make a Kalbi bowl and eat it, the meat is that good. This is how it turned out. A scene that would never happen if I were grilling. It seems that in Hokkaido, or maybe just in Asahikawa, they grill different meats all at once. This is common for Hokkaido, so it's not strange.

Almost everything I ate was delicious. The kimchi and kookpa were just like in Korea.

At lunch, I had cold noodles and kimchi at "Yakiniku Jyujyu-en." It's nice to enjoy Korean cuisine at a yakiniku restaurant from time to time, but I wasn't grilling yakiniku alone, I was enjoying Korean dishes. I had always thought Jyujyu-en was a bit pricey, but the prices had become quite reasonable. I was also tempted by the stone pot bibimbap, but since it was a bit hot after walking, I ordered cold noodles. Inside the restaurant, they also sell Korean food products. Now, here comes the cold noodles. The owner asked me, "Can you handle spicy food?" and when I said yes, she also brought out homemade kimchi. Adding a little vinegar for acidity, the refreshing taste of the soup spread in my mouth. The smooth noodles had a unique texture that you can't find in ramen. I was relieved to see that the chopsticks were not metal, but regular disposable ones. And the homemade kimchi. When used as a condiment for the cold noodles, it enhanced the flavor even more. This kimchi is also sold separately at the restaurant, so you can go there just to buy it.

The kalbi had marbling and melted in my mouth. The sagari, tan, and horumon were all excellent. The comtan soup was amazing with a whole tail in it, the meat was tender and well-seasoned. The stone bibimbap was also incredibly delicious. Among all the places I tried in Asahikawa, this one became my favorite. I was impressed by the friendly and warm service of the owner. The draft beer here was delicious, super cold and paired perfectly with the grilled meat. I will definitely go back again. Thank you for the meal.

There were five types of meat available at the restaurant, and we tried them all. It was delicious. Kimchi was also good. The cold noodles and soup were just average. It's a shame, if the cold noodles and soup were delicious, it would be perfect. The prices are reasonable and the restaurant is honest. The cold noodles were a bit too sweet, I wish they were more savory. The soup had a somewhat mediocre taste. It's a shame because it could be a great restaurant if the cold noodles and soup were delicious. However, the meat was delicious. The chijimi (Korean pancake) was like a Kansai-style tamagoyaki (Japanese omelette) chijimi. It had a unique taste but was elegant and tasty.

I often go out for yakiniku (Japanese BBQ). I visit various restaurants, but the other day I went to Jojoen and it was amazing. The kalbi in particular was incredibly delicious, it just melted in my mouth. When you visit Jojoen, I recommend ordering the kalbi. Not just the kalbi, but all the other dishes were also delicious. I truly felt like I was dining at an authentic Korean BBQ restaurant. I found Jojoen by looking online, so please check it out for reference.

Eating Marche 2022 5th store already, trying out Takurele. I know I'm eating too much haha. I'm trying my best not to drink beer. This place is a Korean-style barbecue restaurant, and they have a variety of side dishes. They all look delicious, but this time I chose the Jeon. I'm enjoying the hot dish at a nearby table. The seafood flavor is light and delightful. It's easier to eat this way compared to Japanese okonomiyaki. Is it because it's not topped with sauce? Thank you for the meal ^^