I read a feature article in a magazine about a yakiniku restaurant that I just had to visit because of its visuals and the owner's dedication. It is a famous, long-established restaurant in Kobe that everyone there knows about. The restaurant's biggest dedication is its "secret sauce" and another dedication is to the quality of the meat. They source their meat from renowned Ohtaya, who owns their own ranch and provides Kobe beef and Tajima beef, ensuring top-notch quality. So, it's a combination of high-quality meat and a historic secret sauce. Meat × sauce = ?! I can't wait to see what kind of yakiniku it will be. The restaurant is located in Mishuku, with Ikejiri Ohashi Station being the closest station where there are many small, trendy shops. It's a bit of a walk, about 8 minutes, but this distance adds a special atmosphere. I took a taxi there this time, but I made sure to walk back. The owner of the restaurant originally came from a traditional Japanese cuisine background and has experience training overseas, leading to a unique and creative style that is now fully blossoming. I tried the 10,000 yen course, which includes thick-cut beef tongue. Here is the detailed menu: - Today's assorted appetizers: Kimchi and Namul - Seared and sashimi assortment: Seared yukhoe, golden liver, and thousand-layer sashimi - Thick-cut tongue - Today's simmered dish - Famous Rokkoen meat assortment: Three types of salt, three types of sauce, sauce tongue, hormone mix - Tail clay pot rice - Dessert Among them, I was particularly interested in the Rokkoen special simmered dish. Now, let's dig in and see what this dish is like. Starting with the appetizers, let me briefly introduce the whole spread, including the condiments on the table. (Appetizer) - Thinly sliced cabbage, served in a wooden tea bowl with "free refills" of onion dressing or sesame dressing. I couldn't decide which was better and ended up getting seconds of both. - Namul and Kimchi, Chinese cabbage and Kakuteki. The kimchi was incredibly delicious, and the attention to detail in removing the bean sprout roots was impressive. - Sashimi of senmai, grilled liver with vinegar miso and sesame oil salt sauce. Both were refreshing and easy to eat, with a perfect pairing of senmai and vinegar miso. - Seared yukhoe wrapped in Korean seaweed. This was a unique take on yukhoe, and the aburi (seared) aspect was unusual but delicious. - Thick-cut tongue. Much thicker and tender than usual tongue, clearly using top-quality meat. - Sagari, Harami, Kurimi. Now, the yakiniku is here. Each meat was tender, sweet, and had just the right amount of fat, making it easy to cook and eat. - Kamenoko, Tomosankaku, Misji Rea. Cooked to perfection and enjoyed with Rokkoen's special yakiniku sauce. The sauce was slightly sweet, rich, and intense, different from the usual sauce. I'm from Gunma, so I prefer sauces that are slightly salty or sweet, making this sauce perfect for me. - Various hormone cuts, sauce tongue, upper mino, liver, heart, crunchy, small intestine, black mino. Enjoyed with a refreshing sauce of vinegar and green chili. Personally, I'm not a fan of hormones, as I find the chewy and squishy texture off-putting. But when I was a child, I often ate hormones with my father.

Popular restaurant from Kobe opens in Ikejiri Ohashi, an 8-minute walk from Tokyu Denentoshi Line Ikejiri Ohashi Station. I visited this restaurant for a business dinner, as it holds special memories for my boss. The atmosphere is reminiscent of a local yakiniku joint, which was quite promising. I was looking forward to enjoying the tongue, skirt steak, and harami cuts. However, they were out of the premium thick-cut options, with only tongue available, which was a bit disappointing. They also didn't have the harami cut at all, which was another letdown. Nonetheless, the regular skirt steak was delicious and satisfying. We started with the premium thick-cut tongue and the regular thin-cut tongue. The difference in thickness resulted in a different spread of fat in the mouth, but both were incredibly flavorful. We also tried the special kalbi and ichibo with salt seasoning. It's important to eat the fattier cuts early on, as they can be overwhelming later, and these cuts were sweet and tasty. The skirt steak and chuck flap tail with sauce were next on our list. The homemade sauce had a rich flavor that enhanced the strong umami of the meats. It was truly delicious! Feeling like we wanted more, we asked for recommendations and were served the creme, kameno ko, and shinsin cuts. The herb butter-grilled beef heart was also delightful. This place truly represents the pinnacle of local yakiniku dining. It was incredibly delicious, and I look forward to returning when they have the premium thick-cut harami and skirt steak available. [Today's order] - Premium thick-cut tongue - Regular thin-cut tongue - Rokkoen salad - Kimchi platter - Golden liver - Special kalbi - Ichibo - Skirt steak (with sauce) - Chuck flap tail (with sauce) - Creme - Kameno ko - Shinsin - Crunchy cuts - Herb butter-grilled beef heart - Rokkoen soup Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

- Date/Time: Visited on Sunday at 12:30 PM, made a reservation online the day before. It seems like you can get in without a reservation if you wait a bit. - Food: The dinner prices seem high, but it's nice to be able to eat at a more reasonable price for lunch. The Tajima beef assortment includes 5 types, about 9 pieces each with salt and sauce. High-quality meat. Considering the dinner prices, is it reasonable to have rice, salad, soup, and kimchi included for 3000 yen? Lunch Tan: 900 yen for 4 pieces. Thinly sliced but delicious with a good amount of fat. The chili vinegar-like sauce is really tasty. Lunch Harami: Around 2000 yen for about 8 pieces. This one didn't stand out much. Cold noodles: 900 yen. The broth is to my liking in terms of taste. The portion size is satisfying. All the staff members are very friendly and pleasant. - Total cost: A little over 8000 yen for two people.

Today I made a reservation for 10:00 pm because I expected to be late due to a concert. I'm happy that I can eat delicious yakiniku from this time. And what I always order at this restaurant is both thick and thin slices of beef tongue, I can't do without them.

I have used Rokkouen many times. The last order is at 11:00 PM so you can go there even at a later time! The Rokko Mori comes with various types of hormone, but if you don't like it, you can change it to lean meat. The Senmai sashimi and Golden liver are a must. I'm not a fan of hormone, but the liver here is delicious.

My wife and I went for lunch on Sunday. We didn't have a reservation, but we were able to get in without waiting in line. We ordered the Hormone Mix Lunch and the Tare Harami Lunch with extra rice, and enjoyed them with a lemon sour. The wakame soup, salad, and kakuteki were all delicious and we wanted to have seconds. The main meat dishes were not only well-cut, but the sauce was incredibly tasty. The hormones were each sliced with care and were very easy to eat and delicious. The special vinegar sauce with green chili peppers added a spicy kick that paired well with the hormones. The liver had no smell and was exquisite. We decided that next time, we will come back for dinner to fully enjoy the experience.

Kobe's hidden popular restaurant "Rokkouen Honten" opened a sister store in Ikejiri Ohashi in October 2020, where you can enjoy Kobe beef at a reasonable price! The restaurant is visited by Kohtaro Oikawa, the former sous chef of Yakiniku X. Oikawa trained at a Ginza ryotei for about 7 years, studied food at a cooking school, then returned to Miyagi Prefecture to work at a yakiniku restaurant for about 7 years before moving to Malaysia. After returning to Japan, he served as the sous chef at the opening of "Yakiniku X (Ten)" in Nishi-Azabu in 2019, and became the head chef when "Yakiniku Rokkouen" opened in October 2021. This restaurant is the Tokyo debut of the sister store of the 48-year-old Kobe Rokkouen Honten in Kobe. The owner, Hiroyuki Morimoto, runs this restaurant as a sister store of his parents' Kobe Rokkouen Honten, using ingredients transported from Kobe. The restaurant is located about 600m from Ikejiri Ohashi Station towards Sangenjaya Station on National Route 246. The nearest station is Ikejiri Ohashi Station, an 8-minute walk away. The opening hours are Monday to Friday from 17:00 to 24:00 (last order 23:00), and Saturday and Sunday from 11:30 to 24:00 (last order 23:00), with no regular holidays. There are 26 seats available, all in table seating. Private rooms are available for small groups of up to 10 people. The ordered menu item was the Tajima beef seared yukhoe bowl. The weekend-only lunch menu offers a total of 7 items. The Tajima beef seared yukhoe bowl is a luxurious bowl made with plenty of selected Tajima beef. The sauce is delicious, and the Korean seaweed adds a nice touch to the rare Tajima beef, making it a delicious bowl. [Order] - Tajima beef seared yukhoe bowl 1,980 yen

#Yakiniku Rokkoen #Rokkoen #Yakiniku #Horumon #Ikejiri Ohashi #Sanshuku #Sanshuku meal ~¥10,000 #Tabelog rating 3.54👩‍🍳 #Date #Date meal #Private room #Couple meal...Popular yakiniku restaurant in Sanshuku, which is known for delicious meat overall. They have semi-private rooms and their specialties seem to be liver and yukhoe. I tried the creamy liver and it was delicious... #Gourmet #Tabelog #Gourmet trip #Food porn #Foodie #Tabelog award #Want to connect with foodies #Food porn #Foodie lover #Foodie girls #Want to connect with foodie lovers #Gourmet #Foodstagram #Famous restaurant #Delicious gourmet #Girls' night out #Gourmet girls' night out #Lilylog

Yakiniku Rokkoen [Yakiniku] Ikeshita Ohashi, Thick-cut tongue, Namul, Kimchi platter, Seared Yukke, Red meat assortment, Strawberry condensed milk ice cream I visited this restaurant on the recommendation of a friend. This time, I parked my car at a nearby parking lot and visited. The restaurant opened in October 2020, so the interior is clean. The specialty thick-cut tongue was very delicious. It was priced per plate of 3 slices, and you could add extra slices individually. I would have been happier if they had a pricing option for a set of 4 slices. The meat assortment set was a great deal and very satisfying. They asked if you prefer lean meat or offal for the set. It seems like they are quite flexible with the contents. I think we enjoyed about 8 different types of meat for around 5000 yen. I am full. Personally, I love condensed milk strawberry ice cream. I highly recommend trying it. Instagram @gurumechannnn

I made a reservation the day before because I heard that the restaurant doesn't have many seats. By 12:30, it was fully booked and we had to wait. I heard that this place offers Kobe Tajima beef in a refreshing sauce at a reasonable price. The atmosphere is not as intimidating as other high-end yakiniku restaurants. The prices are on the higher side for me personally. They have gas grills embedded in the tables. The smoke is moderate since it's different from smokeless roasters. There were 5 staff members working. I couldn't find the register, so they checked our table. A glass of premium beer (Pilsner) costs 600 yen before tax. We had a couple of beers each and the total bill for two was just over 6,000 yen. The meat was indeed delicious no matter which cut we tried. If the portions were a bit larger, it would have been perfect. The lunch at ANDY nearby is more affordable. There was a red condiment similar to shichimi on the table, and it added a delicious flavor to the meat. I wish they sold that condiment.

I forgot to take a picture of the important lean meat, but the liver was delicious ♥️♥️✨.. Also, white rice ✨lol.. #Yakiniku #Beef tongue #Offal #Liver #Misjuku #Ikejiri Ohashi #Misjuku gourmet #Misjuku yakiniku #Rokkoen #Meatstagram #I'm worried about the inconsistency in the customer service of the meat store staff, taste is important but I care about customer service.

This is my first post, but I think it's my fourth visit. I always come here for a party or with my family. It's a popular restaurant in Mishuku. Reservations are a must. It's a yakiniku restaurant, so I'm always busy grilling and forget to take photos, but I managed to take a few this time. I parked at a nearby coin parking lot and visited. The meat is delicious. You can't go wrong with anything you order. I like to eat tongue, salted beef, and fatty cuts like kalbi rare, so I prefer to grill them myself. I can't be satisfied unless I grill it myself!!! However, sometimes I go to yakiniku with famous yakiniku restaurant owners or professional chefs, and when they grill it, it's totally different lol. The taste really changes depending on who grills it, right? I've been to many yakiniku restaurants, but this one in Ikejiri, Sangenjaya, Mishuku area is really outstanding. If you're looking for a yakiniku restaurant in this area, I highly recommend this place. There are surprisingly few good yakiniku restaurants around here, so definitely check this one out. The liver is also delicious. I'll share a few thoughts with photos.

Rokkoen's thinly sliced tongue simmered in sauce, Kujou Negi Senmai sashimi, seasonal vegetable kimchi, Rokkoen ice cream, Ikejiri Ohashi online reservation. A friend wanted to eat yakiniku, so it's great that they have all-day service at Rokkoen. I always end up feeling a bit unsatisfied after eating the super regular course a la carte, but I can't really say anything. Maybe something has changed? If I go a la carte, I might end up finishing with simmered dish and rice. Thank you for the meal. I wonder if the service attitude has changed. It seems like I can only go with regular customers now.

On the last day of the consecutive holidays, three men visited the restaurant. They ordered what the regular customer always orders, and it arrived one by one. The cabbage appetizer was already delicious and impressive. The marbled meat was delicious, but the lean meat was also tasty and they could eat a lot without getting tired. The tail soup rice at the end was also delicious. A restaurant that makes you want to come back again.

I had the special selection Tajima beef 5 kinds platter and the special selection Tajima beef 7 kinds platter at around 9000 yen in total. The lunch was high quality and very satisfying. This is a popular restaurant so reservations are a must. The platters include cuts like tongue and skirt steak, which are in the slightly more expensive option E!

Unfortunately, I couldn't take photos because it was a banquet. All the meats were incredibly delicious. The selection varies depending on the day, and today they didn't have domestic skirt steak or filet. However, all the lean and marbled cuts were perfect. The salt seasoning was with a salt sauce, and the sauce was also delicious. Thank you for the feast. I will definitely visit again.

I had some errands in Tokyo, so I visited this highly rated yakiniku restaurant. They had a lot of rare cuts on the menu, and everything was delicious. I'm the type who can't eat without rice when I go for yakiniku, so I easily finished two large bowls of rice.

I had been curious about this restaurant for a while and finally got a chance to go. The meat was all delicious, but the prices were a bit high. I ordered a salad, but the cabbage appetizer was enough. I felt that there were not many options for the closing dish. It was disappointing that they didn't have something like the Galbi soup that I love.

Located between Sangenjaya and Ikejiri Ohashi stations, Rokkoen is a restaurant that is about a 10-minute walk from either station. The interior of the restaurant is clean and we were seated at a table. This time, we had a gathering to motivate ourselves for the new school year, so we ordered the luxurious Rokkoen platter and the Golden Liver Yaki. ☑︎ Rokkoen platter ¥4,950 - A platter of rare cuts of Tajima beef and the famous hormone dish. ☑︎ Golden Liver Yaki ¥1,408. It was amazing! We kept ordering beer as it was so good. We went over our budget, but the satisfaction exceeded the cost. We are looking forward to visiting again soon. Thank you for the wonderful meal. Thank you very much.

Three days ago, I made a reservation for Saturday at 9:00 PM and the seats were fully booked. There were four 4-person tables and two 2-person tables reserved. - Rokkoen Mori: Compared to other restaurants, the cost performance is good. - Salt: Overall, very delicious. - Tomo Triangle Sashi: Relatively abundant. - Cream Tomo Triangle: Less fatty compared to Tomo Triangle Sashi. - Cream with chili pepper: Less fatty compared to Cream Tomo Triangle. - Lamp: More fatty compared to Cream with chili pepper, but not overwhelming. - Kaenomi: Thicker cut, changed from Hormone to lean meat, plenty of fat but not too heavy. - Sauce: Overall, very delicious. - Ichibo Lamp: Slightly more fatty, but relatively light. - Lamp: Less fatty, tender and soft. - Wagyu Maboroshi Kalbi: Thinly sliced Kalbi with fat, good when mixed with egg. - A la carte: - Misuji: Thinly sliced, plenty of marbling, strong sweetness but not overwhelming, very delicious. - Rokkoen Salad: - Otoshi Salad: Instead of shredded cabbage, it was Korean seaweed.

Wi-Fi is unclear, PayPay is unclear, can't smoke cigarettes, but the harami is delicious after all. The cold noodles were divided into portions for each person. The roaster for grilling is a bit small. The tongue was a bit tough for a moment. I wish the Tan was a bit more effort. Just cheap.

The grilled liver and yukhoe seemed to be specialties, but we didn't order either on this day and instead focused on lean cuts of meat. The selection of cuts and platters was extensive, and the quality of the meat was impressive. There were many options for the final dish, making it hard to choose. The cold noodles were delicious with just the right amount of spiciness.