Quality, taste, quantity. Cost, service, atmosphere of the restaurant, location. It's not easy to find a place that meets all of these criteria. "Beef Kitchen" has its main store in Naka-Meguro (rated as one of the top 100 restaurants on Tabelog) and the Shibuya branch opened on the 2nd floor of Stream in April this year. The kitchen-like bright and clean interior has a counter for solo diners and private rooms at the back. The first drink is a non-alcoholic option, a Japanese pesticide-free non-alcoholic Passion Fruit Sour made with only passion fruit and carbonated water. It's fruity, not too sweet, and delicious. I was planning to order a la carte, but there is a recommended course with 15 items. Namul Assortment includes komatsuna, zenmai, moyashi, and carrots. Made with homemade negi oil, the namul is crispy and each flavor is great. White Cabbage Kimchi is made with pesticide-free cabbage and has a squid flavor. It's a bit salty, so it goes well with meat. Namul (both a la carte and the assortment) and white cabbage are refillable. Tomosankaku Tataki is Hokkaido Wagyu beef tartare. Even though I tend to avoid raw meat recently, I could eat it here with peace of mind. Delicious! Now it's time for yakiniku, gas grilling. Hatsu, the first time I've seen such a large piece. Quickly grilled and served as is. Bubbly. Jotan is pesticide-free and served with squeezed lemon. It has a moderate elasticity, juicy, and delicious. Tokusen Harami, also a large cut. The seasoning is just right. Good texture, juicy. Lemon Sour will switch to pesticide-free lemons from October and November. It becomes sweeter, and it felt like replenishing vitamin C with lemon squash. Rib Core is the core of Kagoshima A5 female rib roast. Topped with kujo negi yangnyeom sauce. This is a menu you would eat at a high-end yakiniku restaurant. Because it's a female, the fat is elegant and doesn't feel overwhelming. It's juicy and delicious. Fresh Vegetable Salad with umeboshi hidden flavor. The sesame is fragrant, and the vegetables are crispy. Today's Soup is winter melon grated with a smooth wonton soup. The wonton has a thin skin and a meaty tail soup with a simple and flavorful taste of soy sauce. Croquette is fried at a low temperature of 130-140 degrees, which is why it's white. It has a consomme flavor with plenty of meat. Lamp, Sirloin, and Skirt are recommended. The Sirloin is a large cut of Kagoshima A5 female. It comes with Uji's "Changetsu" specialty egg. The egg yolk is plump. Mix the meat with the sauce and egg and put it on rice! Usually, the fat becomes overwhelming towards the end, but on this day, it was delicious. For the last dish of the day, there were so many menu items to choose from, and I was struggling a lot. Stone Bibimbap comes piping hot but doesn't create a burnt crust. Mix in the egg yolk to finish. There's a lot of meat! It's rare to see this much. Curry is spicy with a mix of sweetness and bitterness. The tenderness of the beef is also delicious! Today's dessert, I was struggling a lot to choose from all the options. Pudding is firm and a great choice. Delicious dairy cream with a caramel sauce at the bottom, bitter and the best pudding. It's a feeling that's not often found even in cafes. Sweet Potato has a crispy caramelized surface with warm sweet potato topped with delicious homemade ice cream. The best! The smoky roasted hojicha from Ippodo is served, which is on par with high-end restaurants. Lastly, an Italian mint candy in a stylish glass pot. How far can they impress you? All of this for ¥5500 (excluding tax), truly recommended.

My cousin from Spain came to visit after 6 years, so we decided to meet up at the affordable and delicious restaurant "Beef Kitchen". It had been about 2 years since I last visited the Shibuya branch. Currently, they have their main store in Naka-Meguro, and branches in Shibuya, Ebisu, and Yokohama. Each branch offers only one course menu, which reduces food waste to a minimum and allows them to use high-quality ingredients to provide the same quality of food and service at a reasonable price. The Shibuya branch, being the newest, is on its way to becoming a regular in the top 100 barbecue restaurants. Of course, I have visited all their branches. We started with a toast with beer as we sat down. It's rare for a top 100 restaurant to offer all-you-can-drink options. They don't try to make money off drinks, but rather focus on providing an enjoyable dining experience at a reasonable price. The course menu included Namul (4 kinds of seasoned vegetables), Beef Yukhoe (Korean-style beef tartare), Motsu-nabe (offal hot pot), Wagyu tongue, Lemon-flavored Harami, Ribeye, Vegetable salad, Daikon wonton soup, Beef cheek stew, Sirloin, Cold noodles, Injeolmi ice cream. They use offal from Iwate Wagyu cattle to ensure the meat is juicy and full of flavor. The marbled meat used is from Yamagata's "Yukidori Wagyu Oishikaizawa", a high-quality Wagyu with natural marbling. The meat was delicious as always. Since we arrived at the restaurant right at opening, the staff grilled the meat for us, ensuring we got to enjoy it at its best. If you visit during a less busy time, the staff will grill the meat for you, ensuring it's cooked perfectly. My cousin was very pleased, and he was amazed by the difference in taste compared to a Japanese-named barbecue restaurant run by a Chinese person that we visited when I was in Spain. It's surprising that many Chinese or Korean people abroad often run Japanese restaurants or barbecue places, but not all of them serve good food. The Shibuya branch of Beef Kitchen is still a new restaurant, but it offers the same quality of service and delicious food at a reasonable price like the other branches. I strongly believe that the Shibuya branch will soon be recognized as a top 100 barbecue restaurant. It's a great place to dine.

I love yakiniku and have tried various restaurants, but the yakiniku here is exceptional. You can enjoy delicious meals. The restaurant is spacious, making it suitable for young people and families to enjoy their meals. I would like to visit again if I have the chance.

Today, I had lunch and drinks in Shibuya! After passing through the Scramble Square directly connected to the station, I arrived at the restaurant floor of Shibuya Stream! This time, I visited Beef Kitchen, which has its main store in Naka-Meguro! The carefully selected meat quality that I experienced at the main store is still outstanding here at Shibuya Stream! First, I enjoyed a refreshing glass of draft beer! Now, let's begin with the Beef Kitchen course! A platter of 4 Namul dishes! Crispy bean sprouts with a crunchy texture! The subtle aroma of green onions in the rich flavor of komatsuna! The reliable taste and texture of zenmai! A refreshing aftertaste of daikon and carrots similar to namasu! Namul is refillable, so I'll be munching on it as a perfect beer snack! Napa cabbage kimchi! Authentic Korean kimchi made with pesticide-free napa cabbage! Even though it's not too spicy, the richness of the chili peppers is evident! Beef tartare! On this day, I had the inner thigh of Katsube wagyu from Shimane Prefecture! The rich flavor of the lean meat with a refreshing touch of fat! Enjoying the umami of the meat directly with the non-raw egg! Goes perfectly with a sip of beer! Motsu stew! A stew cooked without water, using only the moisture from the motsu! The condensed white cloudy soup with no unpleasant odor, along with the tender motsu! The saltiness of yuzu pepper enhances the flavor even more! Now, I will thoroughly enjoy the carefully selected meat quality from all over the country! Starting with salted meat! Top tongue with pesticide-free lemon! The domestically produced marbled tongue is thickly sliced! When one side is browned and flipped, it reveals a golden sweat of the meat! The crispy texture leads to a milky umami! The summer-harvested pesticide-free lemon from Iwaki Island, Ehime Prefecture, adds a refreshing acidity that further enhances the flavor! Premium harami! The thick-cut harami impresses with its finely hidden cuts! Despite being thoroughly cooked, it doesn't dry out, showcasing the taste of the rare black wagyu harami! The meat is packed with umami, allowing you to fully enjoy the essence of salt-grilled meat! Ribeye! Snow-aged wagyu ribeye from Ojika, Yamagata Prefecture! The surrounding fat is a carpet of marbled fat that has been cut! After lightly searing the surface and rolling it, it resembles a spring roll! The residual heat seals in the umami, resulting in a soft texture that melts in your mouth as the meat juices overflow! The accent of Kujo leeks' yamnyom is perfect! Take a little break with chopsticks here! Beef cheek stew cutlet! Cubes of beef cheek with a thin coating! The tender and soft fibrous texture is delightful! The crispy texture pairs well with the demi-glace sauce! Daikon wonton soup! A plump wonton filled with meat filling! The skin has a smooth and refreshing texture! The grated daikon provides a gentle flavor for a chopstick rest! Fresh vegetable salad! A colorful and refreshing salad! I will enjoy it with the sauce meat that follows! Now, onto the final grilling! The classic marinated meat of yakiniku! Shinshin! Shin of the thigh! The part of the thigh with a moderate amount of marbling! The tender texture with just the right amount of fat blends well with the marinade! A simple yet well-balanced dish! Ichibo! Today's special marinated grilled dish is Ichibo from black wagyu in Tochigi Prefecture! The thick-cut meat is carefully cooked! The high-quality lean meat fibers blend well with the marinade! The ginger yamnyom adds a refreshing aftertaste, complementing the soft elasticity! Sukiyaki of sirloin! The main dish is a large sirloin of Nagasaki wagyu! When lightly seared, the low melting point fat melts! The sirloin is enveloped in flames! The fragrant crispiness of the seared fat pairs perfectly with rice! Once in your mouth, it melts away with a tender texture! This makes me crave more and more rice! So, for the finishing touch, I chose... Komtang Kuppa! A rich beef bone soup with grainy rice! The simple flavor of shiitake mushrooms and leeks is mild, allowing the smooth rice to go down easily! Goes well with the appetizer Namul! Using pesticide-free lemon ===

I ordered a course meal and individual drinks. The drinks were limited to 3 per person, and the price was around 9000 yen. The meat course was very generous and all dishes were delicious. It not only included grilled meat but also other dishes which served as a nice palate cleanser. It is a great place for company gatherings, so I would like to visit again.

I enjoyed being able to savor different cuts of meat with different textures from start to finish. The staff grilled one type of meat midway through to ensure it was the most delicious, and it truly was. The meat was delicious, and I left the course feeling very full and satisfied.

This time, the restaurant is Beef Kitchen Shibuya. Located in Shibuya, it is the Shibuya branch of Beef Kitchen, which has its main store in Naka-Meguro. Unlike most top 100 yakiniku restaurants, this place offers all-you-can-drink at a reasonable price. It is situated on the 2nd floor of Shibuya Stream. Even in the trendy Shibuya Stream where chic restaurants line up, this place is popular, and almost full within an hour of opening at 5 pm. It's recommended to make a reservation in advance. It's 5 pm now. At this time, there are few customers, so it's calm. I decided to go for the 2-hour all-you-can-drink Beef Kitchen course. Soon, the food and drinks arrived. The Beef Kitchen all-you-can-drink course is always enjoyable, so be careful not to drink too much. Now, let's dig in. Report - Beef Kitchen Course with 2-hour all-you-can-drink for ¥8200 (details of the course listed, some excerpts below) - Assorted Namul 4 types, White Cabbage Kimchi: A combination of Namul and Kimchi made fresh on the day. My favorite is the komatsuna Namul with a hint of scallion oil. By the way, you can have unlimited refills of Namul. The quality is top-notch. - Legal Yukhoe: Beautiful red and yellow Legal Yukhoe. Slightly rich seasoning that brings out the umami of the meat, perfect for pairing with alcohol and, personally, goes well with rice too. - Premium Tongue, Special Harami, Ribeye Core: Three types of salt for the Beef Kitchen course. The slightly vacuum-packed tender tongue, the juicy special Harami overflowing with fat, and the balance of lean meat and melting texture of the ribeye core. All incredibly delicious. The best. - Beef Cheek Stew Cutlet: Beef cheek cut into dice-shaped cutlets and served with stew sauce. Dip it generously in demiglace sauce for a crispy texture and fragrant demiglace. The rich umami of the meat and the sauce make it a perfect accompaniment for drinks. - Shinsin: Shinsin marinated in sauce with a good balance of lean meat and marbling. The light sauce complements the tender and lean meat, creating a wonderful balance of fresh texture and lightness. - Today's Special Sauce (Kaenomi): Thick-cut Kaenomi marinated in sauce. A bright red and beautiful red color. The thick umami spreads throughout the mouth, and the juicy fat is full of flavor yet surprisingly light. Even after drinking quite a bit, it doesn't slow down the pace of drinking. - Sirloin Sukiyaki: Thinly sliced sirloin shabu-shabu on the grill. Dip it in egg yolk and enjoy it with rice. The fragrant sirloin is tender and juicy even when thinly sliced. Each bite releases a burst of umami, making it perfect for a TKG. - Today's Finale (Yukkejang Noodles): Yukkejang noodles, a dish I haven't tried at Beef Kitchen yet. It's packed with ingredients like liver and shiitake mushrooms, and the flavor is reminiscent of spicy bagged ramen. It's undeniably delicious. - Today's Dessert (Almond Tofu): Beef Kitchen also excels in desserts. My friend had a delicious pumpkin pudding. The almond tofu is a slightly sweet classic almond flavor. It's a simple and satisfying almond tofu. Epilogue Beef Kitchen is my favorite yakiniku restaurant, offering great value for money, quality meat, and enjoyable all-you-can-drink. The consistent taste and excellent service at any branch give a sense of security and make it a delightful dining experience. I will definitely come back. Thank you for the delicious meal.

This was my second time! I love this restaurant because the course is so cost-effective. It's great being close to the station, the atmosphere of the restaurant is nice, and the staff are all kind and friendly. My favorite dishes are the harami and cheek meat cutlet stew. The harami portion is amazing... just looking at the photos makes me want to eat it again. The cheek meat is so tender, you can easily split it with chopsticks. Seriously, everything is delicious to the point where I lose my vocabulary. I saw groups of girls using it for a girls' night out, couples on a date, and even two older men dining together. I think it can be used for various occasions, so I highly recommend it. Next time, I plan to bring my husband. Thank you for the delicious meal!

Super convenient as it is directly connected to Shibuya Station. I made a reservation for 17:00 and went with friends who love yakiniku. I ordered the "Domestic Pesticide-Free Non-Alcoholic Lemon Sour" drink. It's great that they are particular about using pesticide-free and additive-free ingredients. The Beef Kitchen Course included Namul 4 kinds, White Cabbage Kimchi, Legal Yukhoe, Motsu Nabe, Upper Tongue, Rib Core, Special Harami 3 kinds, Vegetable Salad, Daikon Wonton Soup, Beef Cheek Stew Cutlet, Shinshin or Lamp, Today's Special Sauce, Sirloin Sukiyaki, Today's Finishing Dish (choice of cold noodles, Yukkejang noodles, Yukkejang kupa, Komtang ramen, Komtang kupa, curry rice), Today's Dessert (choice of various desserts), Roasted Tea, and Mint Candy. We went early, so the staff grilled all the meat for us, creating a relaxed atmosphere. It was a great dining experience.

I went to a yakiniku restaurant where you can casually enjoy high-quality black wagyu beef, conveniently connected to Shibuya Station. The lunch menu ranges from 900 yen to 3000 yen. This time, I had the meat sauce pasta (¥1,100). The noodles were thin and the meat was tender and delicious. Definitely give it a try!

The eldest son had a dinner date on his clinic visit day. He usually has strict dietary restrictions, so when they meet, they go all out. They went to Beef Kitchen where you can enjoy a course of Japanese beef for 6,400 yen. It is located on the 2nd floor of Shibuya Stream, just one train ride away from Shibuya. It was their first visit in 2 years, and the menu had slightly changed since their last visit. They opted for the 8,200 yen course with a 2-hour all-you-can-drink option. The course started with a premium malt beer and side dishes like Namul and Kimchi. The highlight was the Yookhoe, made with Ibaraki Shime beef, which was a delight to have. The meal also included various cuts of beef like tongue, harami, and ribeye, all cooked to perfection. The meal ended with a choice of noodles and dessert, along with a refreshing roasted tea from Kyoto. The restaurant was popular among young people and even had many inbound tourists. Overall, it was a great dining experience with high-quality Japanese beef at a reasonable price.

I have been to the Beef Kitchen in Ebisu before, but this was my first time in Shibuya! We had a course meal with all-you-can-drink option, and the meat in the course was all delicious. The unlimited Namul was satisfying! Personally, the Yukhoe and Rib Roast in the photo were the best. The homemade Ginger Highball in the all-you-can-drink menu was really delicious, so I recommend trying it out. I am very satisfied with the experience!

- Additive-free cabbage kimchi, bean sprouts, komatsuna (homemade with green onion oil), zenmai, radish and carrot kimchi. You can have unlimited refills of namul other than kimchi! I loved the tender zenmai ❤️ The radish and carrot kimchi was less sour than I imagined, making it easy to eat and delicious! The kimchi is spicy! - Legal yukhoe made with Ibaraki-produced Jōhaku beef shin tama (thigh). It's delicious without a doubt. Mixing the rich egg yolk with it makes every bite delicious. They told us to eat it while it's cold, but I didn't want to devour it quickly, so I let it stay cold and enjoyed it slowly. - Motsu stew cooked with only motsu and salt (no water). Served with yuzu pepper. Rather than being too flavorful, the taste of the motsu itself is solid! Goes perfectly with yuzu pepper. - Upper tongue, special harami, rib core (Yamagata-produced snowflake wagyu). Dip the tongue in pesticide-free lemon from Ehime, the harami comes already seasoned, and dip the rib core in Kujo negi yangnyeom. If you go during a less busy time, the staff will carefully cook the meat for you. This time, it was early so they took care of everything from start to finish. The tongue is thick but has a lot of hidden tenderness, making it easy to cook through and shiny with oil. The harami is large and can't fit in one bite, but it's best enjoyed by savoring it. I realized that the harami is the most delicious. I also loved the tender rib core. - Fresh vegetable salad. The dressing is key for me when it comes to salad, but even at a yakiniku restaurant, the refreshing salad tasted really good. Not just the flavor, but you can also taste the deliciousness of the vegetables, especially when eaten with Korean seaweed which enhances the saltiness. The portion is just right, not too much, which is great when you're already full from the meat. - Daikon and wonton soup. So gentle and lovely ♡ Not too light in flavor, the grated daikon gives a strong taste to the soup! The wontons are also delicious. - Beef cheek stew cutlet simmered for 8 hours, a course limited item. Cut it with chopsticks and dip it in the stew. It cuts easily with chopsticks, and even though it's simmered cheek meat, you can feel the crispy texture of the cutlet when you bite into it. Super delicious. - Lamp shinshin with a dipping sauce. This was the best this time. The dipping sauce is delicious, but the meat is so tender! I loved it while eating it and even after finishing it, I thought it was delicious. - Ichibo with a dipping sauce topped with Tochigi-produced ginger yangnyeom. Flip it multiple times while grilling. If I were asked to do this myself, I would definitely struggle, so having it grilled for me brings out the maximum deliciousness of the Ichibo. It's thick but tender, and I could easily bite through it with my teeth!!! - Large sirloin (sukiyaki-style) made with Nagasaki-produced black wagyu! Dip it in the dipping sauce, wrap it with the egg from Uji and enjoy it with rice. It's a bit of a hassle to wrap the large piece of meat, but I can only see a delicious future in each step, making it an enjoyable process. Of course, it's delicious. - Yukkejang kuppak. You can choose this as the finishing dish. It has plenty of ingredients, and I'm happy that my favorite chives are included. The portion is generous and leaves nothing to be desired. Delicious. - Organic pumpkin pudding and ban cha. Another dessert option. I was torn between the two, but I chose the pumpkin pudding. It's rich and delicious, and I was so happy to have caramel on top. Delicious, and the tea has a slightly unique taste, but it becomes addictive. - Mint candy. They brought a lot to our table ♡ Hospitality ♡ The staff not only explained the meat while grilling it but also made us feel comfortable without being overly attentive. Moreover, they were funny and friendly, making the atmosphere pleasant!

Beef Kitchen, located on the 2nd floor of Shibuya Stream, is a yakiniku restaurant. I visited the Ebisu Beef Kitchen last time and it was incredibly delicious, so this time I went to the Shibuya branch. Once again, I chose the course with all-you-can-drink for 8,200 yen. As the name Beef Kitchen suggests, they specialize in beef. The thick-cut harami (skirt steak) is unbelievably tender and impressive. To be honest, every dish was so amazing that there's no need to describe each one. I was very satisfied with the Shibuya branch as well.

The Beef Kitchen Course is amazing. The tongue and harami at the beginning are delicious. The premium tomosankaku is the best. It's the opposite of eating yakiniku aggressively, it's like wanting to eat a little more, but actually just right. Everything is tasty, and I want to eat a little more of everything. However, I am very satisfied.

"Beef Kitchen" is a popular yakiniku restaurant located in Naka-Meguro, which was selected as one of the top 100 yakiniku restaurants in Tokyo by Tabelog in 2020. I visited the restaurant alone on a Saturday at 2 pm after making a reservation. The interior of the restaurant is stylish and spacious, unlike a typical yakiniku restaurant. The customers on the day of my visit were mostly young couples in their university years. I opted for the "Beef Kitchen Course (¥6,400 including tax)" with the addition of "2-hour all-you-can-drink option (¥1,800 including tax)" on the day. The Beef Kitchen Course included a variety of dishes such as Namul platter, Chinese cabbage kimchi, legal yukhoe (thick skirt), simmered tripe, top tongue, premium harami (skirt steak), ribeye, fresh vegetable salad, daikon wonton soup, beef stew cutlet, sirloin, ichibo (top blade), large sirloin, curry rice, and pudding. The yakiniku menu featured classic cuts like top tongue, premium harami, and ichibo, as well as rare cuts like ribeye, totaling six different cuts. The "large sirloin" served towards the end of the course was grilled by the staff, then enjoyed with egg yolk and rice. The thick cuts of top tongue, premium harami, and ribeye were all satisfyingly thick and juicy. The top tongue had a crispy texture with a nice amount of fat, making it delicious. Among the non-yakiniku dishes, the "beef stew cutlet" stood out with its rich sauce. I left the restaurant feeling satisfied with the portion size and quality of the course. If you're planning a yakiniku date in Shibuya, consider adding Beef Kitchen to your list of options.

This is a great place to enjoy delicious cuts of meat at a reasonable price for lunch. The interior is bright and the staff are very friendly and provide excellent customer service. The meat and staff are both fantastic, so the restaurant is always full. It's a highly recommended place that you'll want to visit again after your first visit.

【Beef Kitchen @ Shibuya】Located on the 2nd floor of Shibuya Stream, Beef Kitchen Shibuya is the third branch I have visited following Ebisu and Yokohama. One thing that is common among all these branches is the clean and stylish atmosphere, not typical of a yakiniku restaurant. When I visited for dinner at an early hour, there were not many customers, but as time passed, more and more people started coming in. ◇Beef Kitchen Course + All-you-can-drink◇ ◆Namul Assortment The first dish served was the Namul assortment, which included komatsuna, red and white namasu, fiddleheads, and bean sprouts. The kimchi is made using pesticide-free Napa cabbage from Korea. As always, the namasu here is delicious and a favorite of mine. ◆Legal Yukhoe Made with Shimofuri beef from Ibaraki prefecture, this dish is enhanced with garlic and cheese, doubling the flavor of the meat. My companion, who was trying Yukhoe for the first time, praised it as incredibly delicious. Indeed, the Yukhoe here has a unique and delicious taste. ◆Motsu Nabe A delicacy made by simmering the motsu of Kuroge Wagyu from Iwate prefecture without vacuum sealing. It is thick and sweet, with a rich soup that is irresistible. My companion, who hails from Fukuoka, claimed that Fukuoka's motsu is tastier, but judging by the smile while eating, the opinion might be different. Make sure to finish the soup. Next, three salt items were served. ◆Top Tongue Unvacuumed top tongue salt from Kuroge Wagyu in Iwate prefecture. It has a perfect texture, tenderness, and juiciness, making it incredibly satisfying. ◆Premium Cheek Meat Also from Kuroge Wagyu in Iwate prefecture, this cheek meat is finely sliced, making it easy to eat. It has a rich flavor and is another favorite of mine. ◆Rib Core The rib core of Sendai beef. The marbling is beautiful. Lightly sear it, then top it with Kyujyo leek and Yangnyeomjang. It melts in your mouth, and the meat's flavor mixes with the spiciness of Yangnyeomjang, creating an exquisite taste. ◆Beef Cheek Stew Cutlet A bite-sized cheek meat cutlet with demiglace sauce. It was unusually delicious that day, with the perfect balance of meat tenderness and sauce richness that suited my taste. ◆Daikon Wonton Soup The soup is excellent, not to mention the cloud-like wontons. It's refreshing with grated daikon, yet the broth's umami is so rich that you'll end up drinking it all, just like the motsu nabe. ◆Raw Vegetable Salad A salad to refresh your palate before moving on to the main dishes. ◆Shinshin High-quality lean meat made from beef from Ibaraki. It was delicious with a light marbling and tender texture. ◆Ichibo Ichibo from Sendai beef. It has a good amount of fat and a perfect balance of flavors, making it delicious. ◆Large Sirloin Sukiyaki Set Also from Sendai beef. While everything else was delicious, this one was the highlight. Sear one side, dip it in the sauce, then wrap it in a bite of rice. It's the best of the best. It melts in your mouth, and the combination of flavors is heavenly. Oh, I forgot to leave half of the rice. The remaining egg yolk and rice make a fantastic TKG. ◆Today's Finale (Comtan Ramen / Curry Rice) The Comtan here is really delicious, and I love it. The umami of beef bones spreads throughout your body. My companion seemed satisfied with the curry rice as well. ◆Today's Dessert (Almond Jelly / Kyoto Egg Pudding) I chose the almond jelly. If you love almond jelly, you'll be satisfied with the deliciousness here. The staff grills it for you, so you can enjoy it at the perfect level, which is much appreciated. The all-you-can-drink option is great, and I ended up drinking too much while leaving only the Nakameguro main store. I need to make an opportunity to visit there soon!

I made a reservation at the second floor Alacarte of Shibuya Stream, thinking it would be good, but the course menu seemed overwhelmingly cost-effective. You can order the course on the day of the visit, but if there are items that are not available, they will be replaced with alternatives, so I think it's better to reserve a course. The staff provided indifferent service, and it was slightly awkward for families with children.

Shibuya is already crowded with many people, and the lively atmosphere before Corona has returned, which is a joy. The yakiniku restaurant I frequent the most, Beef Kitchen Shibuya, was packed as soon as it opened, and customers have been pouring in ever since. It's a very popular place. This time, we were guided to a private room in the back, which is a calm space. The course comes with all-you-can-drink, and I ordered the pesticide-free seasonal citrus sour made in Japan. I always order citrus-based drinks that are pesticide-free and this time it was lime. It has a vibrant aroma, fruity flavor, and is excellent. The lemon for the beef tongue is also very good. We started with namul and kimchi, both made without any artificial seasonings. The kimchi is made with pesticide-free Chinese cabbage from a UNESCO-designated area, fermented with salt. It's a recommendation from Beef Kitchen Tokyo, and the 3-year aged dried Japanese sardine adds a gentle and delicious flavor. The homemade scallion oil mixed namul is fresh. The yukhoe is made with the shintama part of the Wagyu beef from Ibaraki Prefecture, mixed with egg yolk. The hormone and salt-only simmered tripe is truly exquisite. The salt-grilled meat trio includes tongue, premium harami, and ribeye core. The tongue and harami from Iwate Prefecture's non-vacuum-packed beef are fresh and delicious. The ribeye core is from Oita Prefecture's Kuroge Wagyu, with marbling that is artistically beautiful. The high-quality cuts are beautifully presented, and the skilled knife work adds to the luxurious taste and texture. The tongue is grilled well, with a crispy and chewy texture and a unique deliciousness. I love harami, and the rich umami flavor is delightful. The ribeye core from Oita Prefecture's Kuroge Wagyu is marbled beautifully and melts in your mouth with no greasiness. It's a delightful experience. The salad with kujo negi and yann...

Beef Kitchen Shibuya @beefkitchen_tokyo Course. 15-course meal with all-you-can-drink. The quality and quantity for this price are amazing. The interior is beautiful, the location is great, they really put in a lot of effort. A utility player that I can proudly recommend to anyone. Thank you for the feast! - What I had: - Beef Kitchen Course - Assorted Namul - Napa Cabbage Kimchi - Legal Yukhoe (Korean beef tartare) - Motsu Nabe (offal hot pot) - Top Tongue with pesticide-free lemon - Premium Harami (skirt steak) - Ribeye core/Ribeye roll - one of these will be served as today's recommendation - Fresh vegetable salad - Turnip wonton soup - Beef stew cutlet - Lamp/Chuck - one of these will be served as today's recommendation - Today's special sauce - Sirloin/Misji Sukiyaki set - one of these will be served as today's recommendation - Today's closing dish - Today's dessert - All-you-can-drink - Budget: Around 8000 yen - Access: About 5 minutes walk from Shibuya Station - Hashtags: #BeefKitchen #BeefKitchenShibuya #BeefKitchenCourse #ShibuyaStream #CostPerformance #DinosaurCookie #KITH #MeatLover #ShibuyaGourmet #ShibuyaActor #ConnectWithMeatLovers #ConnectWithKoreanFoodLovers #Yakiniku #Meat #Wagyu #NoFilter #PhotoGenicMeat #MeatStagram #MeatPorn #MeatActor

Beef Kitchen at Shibuya Stream. It's conveniently connected directly from Shibuya Station underground. The day before, we were talking about yakiniku all day and my brain was in full yakiniku mode lol The nearest Naka-Meguro main store doesn't offer lunch on weekdays. The Ebisu store left a good impression when I visited recently, so I decided to try here for a change. There are counter seats as well, and during lunchtime, many people come alone. The impression was that many people were eating curry. During lunchtime, there is a limited menu and no a la carte options. A friend had been indulging in a lavish lunch on Instagram, so I wonder if it's possible to order a la carte from the dinner menu with a reservation? On this day, the premium tongue was sold out and the lunch set with yakiniku (premium) was also unavailable. I had been daydreaming happily before going about ordering the premium tongue and special harami, and what to add later. I was at a loss, but then the manager, I think, kindly said I could add two pieces of lamp and two pieces of salted tongue. I was so happy with this flexible service! - Yakiniku set + lamp, negi-tan. I visited for lunch without a reservation, and the meat quality at this level is excellent. Honestly, I wanted to eat more, but if they're out of stock, there's nothing I can do. If this level is for the regular set, the higher-ranked meat quality must be really good. Thanks to the thoughtful manager, I had a very satisfying lunch yakiniku. I now want to visit the nearby main store next time.