"Oyaji no Yamada" in Tokyo: Located a 3-minute walk from Akasaka Station, this restaurant is part of the "Oyaji" group, selected as one of the top 100 barbecue restaurants. All the meat is grilled by professional staff. ☑︎Zabuton 2200 yen: Grilled quickly and served with egg yolk, it is amazing when paired with rice at the end. ☑︎Upper Harami 2200 yen: The perfect tenderness is irresistible. Grilled to perfection by the staff, the flavor is truly addictive. ☑︎Liver 1300 yen: Even those who don't like liver will love the taste. Fresh and easy to eat with a rare grilling style and a sauce of sesame oil and garlic that complements it well. It's so popular that reservations are a must! There are also semi-private seats available, so it's recommended! For more posts, check out @kgu.rume and @kgu.rume2. ⚪︎Store Information⚪︎ Address: 1F, Sakae Building, 6-6-4 Akasaka, Minato-ku, Tokyo 107-0052 Business hours: 17:30-24:00 Closed on Sundays #TokyoGourmet #AkasakaGourmet #AkasakaMitsukeGourmet #GourmetAccount #OyajinoYamada #Akasaka #AkasakaBarbecue #AkasakaMitsukeLunch #BarbecueLover #UpperHarami #Zabuton #LiverLover #GourmetGirlsWanted #GourmetInstagram #BarbecueLoverWanted #AkasakaDinner #BarbecueLoverWanted #MeatLover #UraKaoGourmet #BarbecueTour #AkasakaLunch #KaoGourmet #BarbecueLover #BarbecueClub #Meat #HighlyRatedOnTabelog #Meat #InstagramGourmetAward2023 #Liver #GourmetTour #GourmetClub"

Visited for the first time based on a friend's recommendation. Despite the name suggesting a casual atmosphere, the restaurant had a high-end feel. The smoke inside was well managed, so I didn't leave smelling like grilled meat at all! Now, onto the main topic, the hormone dishes were outstanding! They were large and incredibly delicious. The beef intestines were also big and had a nice chewy yet tender texture. It was unlike anything I've had before. The second dish, hormone with miso sauce, seemed to be at least three times the size of a regular serving. It was pure happiness with every bite. The fat oozed out with a juicy flavor. It was irresistible. The recommended course is apparently the way to go, but on this day, I opted for an a la carte menu with six hormone dishes and kimchi. In your 40s, that's more than enough! But man, it was so delicious. I definitely want to visit this restaurant again.

Invited for the first visit. Oyaji no Yamada in Akasaka. It is a restaurant affiliated with Oyaji no Otouto in Akasaka. It is a yakiniku restaurant mainly focused on horumon (offal), but the location in Akasaka gives it a stylish and modern atmosphere rather than a typical horumon restaurant vibe. They mainly offer an omakase course, where they ask about preferences, dislikes, etc. and then create a course tailored to each customer. The staff cook all the meat, so customers can enjoy conversations without worrying about the cooking process. The meat is cut into easy-to-eat pieces once cooked, which is very appreciated by female customers. Menu: Omakase Course ¥8000 - Appetizer - Thinly sliced tan (tongue) - Thickly sliced tan - Kimchi assortment - Korikori (tripe) - Tsurami (tripe) - Mino (rumen) - Hatsu (heart) - Okami's snack - Tan stew - Liver - Maruchou (large intestine) - Shinshin (diaphragm) - Harami (skirt steak) - Zabuton (chuck flap) - Cold noodles - Catarana (dessert) *Reservations available *Only omakase course available. The tan comes in two types: thinly sliced and thickly sliced. Both are very tender and delicious! They are served with plenty of green onion as a condiment. The green onion condiment is not spicy and has just the right amount of salt, making it a perfect match with the well-seasoned meat. You can ask for refills of the green onion, which I gladly did. The green onion condiment is apparently popular among regular customers! The kimchi assortment includes cucumber, Chinese cabbage, and nagaimo (Chinese yam). The cucumber has fine cuts that give it an interesting texture. The kimchi is sweet and delicious. I particularly enjoyed the nagaimo kimchi, which has a hint of garlic and I ended up asking for a refill (laughs). The meat is generally cut into large pieces, providing a satisfying bite. The salt-based dishes, especially Korikori and Upper Mino, were my favorites. We were also served "Okami's snack," a condiment made with green chili peppers, which was also delicious! The combination of horumon and green chili peppers works really well. The Tan stew is a beef stew with tender pieces of tan, and it was very flavorful and delicious! The miso sauce for the Maruchou was sweet and tasty. Despite being quite fatty, it wasn't too heavy! The Zabuton was served with a sprinkle of gold powder on top after putting it on rice and adding an egg yolk. The staff member jokingly said, "Because we're in Minato Ward," adding a humorous touch to the experience (laughs). The cold noodles had thick and chewy noodles, which I liked. Simple is best when it comes to cold noodles. For dessert, we could choose between Catarana and almond jelly. The owner is so beloved by regular customers that they call him "Papa," and he also engaged us in plenty of conversation, creating a very enjoyable atmosphere for our meal! I would love to visit again. Thank you for the wonderful meal!

I made a reservation to celebrate and the staff at the restaurant grilled each piece of meat carefully. I was able to eat the best-timed meat. If you want to eat at your own pace, this place offers delicious meat at a great value. The cold noodles were also delicious and I left feeling satisfied.

I finally visited a restaurant that I had been curious about! They basically grill everything for you, and it's definitely different from grilling it yourself. The first crispy grilled dish was already very delicious! And the hormone, cheek meat, and my favorite hump steak were all so tasty! The hormone in particular was incredibly delicious! The prices are reasonable too, so this has become one of my favorite restaurants!

I made a reservation and visited for the first time. I thought I could choose a la carte based on the menu here, but it turned out there was only a recommended course. I prefer to order as much meat as I want, so I wish they had mentioned "course only" at the time of reservation. The meat was delicious, but the way it was cooked and cut was mediocre. I would have done a better job myself. The attitude of the staff was also not great. The atmosphere of the restaurant was nice, but overall it was disappointing.

Located just a little over 5 minutes from Akasaka Station, up the hill towards Roppongi Ichome, is a stately yakiniku restaurant with a grand entrance. My husband and I, both meat lovers, were recommended this place and decided to visit. We started with a lemon sour for a toast! The recommended course was the way to go, so we ordered that right away. First up, vegetable sticks with miso mayo that was so delicious, we could have eaten endless amounts of it. Next, a platter of two types of tongue - thinly sliced and thick cut, both tender and juicy, topped with plenty of green onions. At this point, we realized that the taste was on a whole different level compared to the yakiniku places we had visited recently. We were looking forward to what was coming next and our appetite was increasing. A three-point platter of kimchi with Chinese yam, cucumber, and Chinese cabbage, all delicious. Chinese yam, which is good for nourishment, is not commonly seen, so we were happy to have it. The owner's appetizer was soy sauce pickled green chili peppers, which was so amazing that it could be sold as a condiment. We then had crunchy tripe and beef intestines for the first time, both were delicious. Beef intestines, usually not a favorite of mine due to the internal organs, were surprisingly tasty and tender. Honeycomb tripe and marinated beef, both flavored well with miso, were also delicious. We then had sirloin and skirt steak, both thick cuts that were tender, sweet, and very juicy. The meat was already seasoned with sauce and was perfect as it was. The zabuton (chuck flap) with rice and raw egg yolk was a must-try and was absolutely delicious. The meal was already amazing, but when paired with the soy sauce pickled green chili peppers, it was even better. The cold noodles were served with ice in the broth, remaining cold and tasty. For dessert, almond tofu and creme caramel were served, both incredibly delicious. They have large private rooms as well as semi-private rooms, making it a great spot for parties or company gatherings. In the Akasaka area, this place may have the best combination of cost performance and deliciousness. Overall, it was an exceptional yakiniku restaurant experience.

The interior of the restaurant had a high-class feel and was very clean! The meat was served with both salt and sauce, creating a perfect combination, and I was very satisfied. We each had about 3 drinks and it cost around 10,000 yen per person! It wasn't the best value, but the food was delicious so I am happy. I would like to try other restaurants in the same chain!

We made a reservation for 2 people around 6 pm and visited the restaurant. We forgot to take photos, except for one of the tongue. We ordered vegetable sticks, a platter of 3 types of kimchi, tongue, harami, turtle, shinsin, zabuton (sukiyaki-style), mino, and Morioka cold noodles. The staff cooked everything for us, so we could enjoy it at the perfect timing!

Visited around 19:00 on a regular day. The restaurant was bustling. Sat down and ordered the following. The vegetables in the appetizer are fresh, so you can enjoy them as they are or with miso mayo. - Thick-cut tongue: Surprisingly tender yet with a satisfying chewiness. A must-try deliciousness. For those who like spicy, try it with soy sauce pickled with chili peppers. - Thinly sliced tongue: Specializes in tenderness more than the thick-cut version. Surprising how the flavor changes with just the way it's sliced. - Kimchi: Refreshing kimchi made with Chinese cabbage, yam, and cucumber. Perfect for a chopstick break. - Crunchy: Similar to an artery in terms of the cut. True to its name, it's crunchy. Not something you encounter often in other restaurants, but it's delicious. - Cheek meat: Characterized by a soft texture. - Tripe: Crunchy texture. - Cold noodles: A refreshing taste that's perfect for finishing. The best tripe I've ever had. - Liver: You can tell how fresh it is from the moist meat texture. Cooked by the staff, so it's definitely more delicious than if an amateur cooked it. - Honeycomb tripe: Boiled until tender before being grilled. Delicious on its own, but even more flavorful when grilled. - Marrow: The plump marrow is served in the best condition prepared by the staff. So delicious with the fat. - Skirt meat: High-quality meat with fine marbling, best enjoyed with egg and rice. Wasabi adds a nice touch, making it irresistible. - Harami: Tender meat cooked to perfection, so soft that you don't even need to chew. - Cattalana: The perfect sweetness that washes away the fat in your mouth. Very satisfying! This restaurant, conveniently close to the station, is easy to access and use. With an interesting manager, you can also have a fun time. When you're in the area, be sure to visit.

I had been to my dad's younger brother's restaurant a few times, but this was my first time going to my dad's mountain restaurant. Compared to my dad's younger brother's place, this one is more stylish and spacious, so it's better for entertaining guests. The meat is basically the same as my dad's younger brother's place, consistently delicious, and a place you want to go back to many times. The staff also grill the meat carefully, so everything is delicious. I will definitely go back!

From Akasaka Station, a 3-minute walk from Exit 4, there is a restaurant with a yellow lantern and a shiny silver folding door that says "Oyaji no Yamada." Upon entering, you will find a spacious and smoke-free interior, quite different from the typical image of a yakiniku restaurant. The restaurant has a chic black and white decor, and it is not the type of place where you need to wrap your clothes in a plastic bag. While I went in with a casual outfit, it seemed that some other customers were enjoying their hormone dishes in a more fashionable manner. So, keep that in mind for your next visit. When you mention your reservation, the staff will guide you to your table and recommend some dishes to try. Some recommended dishes include: - Readevoo (thymus): A rare cut from the calf, cooked to perfection by the staff. - Tan (tongue) in thin and thick slices: The thin slices are lightly seared, while the thick slices are juicy and crispy. - Coriander, Tsurami, Minokorikori: These rare cuts have a unique texture and flavor that you must try. - Liver: Quickly seared and served with a sesame oil and garlic sauce. - Tamago Gohan (egg rice): A rare fried egg on top of white rice with spicy garnishes. - Harami (skirt steak): A must-order with a perfect sear and juiciness. The staff at this hormone restaurant are attentive and provide excellent service, ensuring that your meal is enjoyable. They are quick to change the grill and refill your drinks. Overall, this is a versatile and enjoyable restaurant in Akasaka, perfect for dates or hosting guests. Highly recommended for hormone enthusiasts.

This time I was invited by an acquaintance to visit. The door was tall and I felt nervous before entering, but I felt relieved by the lantern next to the door. This time, I decided to leave it to the chef's choice... Kimchi, vegetables, shibire (thymus) * Readevo, top tongue/thick-cut tongue, beef cheek/crispy/mino, liver with sesame oil and salt, kikurage and chicken in a refreshing dressing, maruchou/hachinos, green chili peppers marinated in soy sauce, "eyeball old man," harami/togarashi, zabuton - topped over rice and drizzled with egg and homemade sauce - wasabi is optional, Morioka cold noodles, catalana. I was surprised by the large number of dishes. All the meat is grilled, so as long as you go hungry, you're okay. They ask about your stomach condition and how much you can eat when you order, so adjust accordingly. The raw vegetables with sauce are so delicious that you can eat them quickly. The salted leek sauce for simmered items is unlimited and you can put as much as you want. Use it generously. The soy sauce-marinated green chili peppers served upon request go well with the meat. The kimchi was slightly sweet and went really well with the cucumber. They ask about the cooking of the liver. Needless to say, it was the MVP of the day. Personally, the winner was the "eyeball old man," a recommended way to eat rice topped with a fried egg and soy sauce-marinated green chili peppers, mixed with a spoon and topped with miso hormones. It's a way of eating that can't be anything but delicious... If you're not a fan of green chili peppers, try it without them. The cold noodles at the end had a firm texture and I was so satisfied and full that I couldn't think of anything else. It was a truly happy time... I will definitely go back!!

Located just a 3-minute walk from Akasaka Station, this restaurant received a rating of 3.44 during my visit. It is a top-class yakiniku restaurant where you can enjoy the finest quality hormones! The "Oyaji no Yamada Gokumi Course" (6500 yen including tax) includes various dishes such as vegetable shibire, thinly sliced and thickly sliced tongue, kimchi assortment, salt-grilled dishes, and more. The atmosphere is lively with salarymen in Akasaka, and you can enjoy high-quality yakiniku in a friendly setting. The course menu is mainly chef's choice. The shibire at the start is amazing with its perfect balance of elasticity and fatty sweetness, especially when paired with chopped green onions. The comparison between thick and thin slices of tongue is also impressive. The hormones come in three salt variations and a miso-flavored marinated option, each highlighting the unique texture and taste of hormones. The high-quality freshness of the hormones is truly impressive. The intense flavor of the hormones pairs perfectly with Yamazaki's premium highball. The lean meat selections like togarashi, harami, and zabuton offer a rich umami and sweetness that is exceptional. The course ends with refreshing cold noodles and dessert. Overall, you can enjoy a fun and delicious yakiniku experience here. And the price of 6500 yen for the course is a great deal! Highly recommended.

☑️ Fun yakiniku restaurant just 3 minutes walk from Akasaka Station ☑️ The thick-cut tongue is seriously delicious ☑️ It's recommended to leave the ordering to the manager [Today's Pick] ▶️ Thick-cut Tongue This! Thick yet tender and delicious! [Today's Tip] ◆ They have meat options not on the menu, so it's recommended to leave the ordering to them! The cheerful manager will guide you. [Today's Dining Experience] Upon the recommendation of a senior, I headed to Akasaka excitedly for a delicious yakiniku restaurant. On the way, I received unexpected information! It turns out this is Ryosuke Yamada's father's restaurant! I was surprised! Upon entering and sitting down, I was further surprised by how funny his father was! He was very friendly, talked a lot, and recommended many dishes. It was great that they cooked everything for us. It was also interesting to see shot glasses (cute) being served at a yakiniku restaurant. Thank you for the wonderful meal. [Today's Menu] ⚫ Tongue ⚫ Thick-cut Tongue ⚫ Gatsu ⚫ Mino ⚫ Liver ⚫ Maruchou ⚫ Shinshin ⚫ Harami ⚫ Zabuton ⚫ Cold noodles [Today's Restaurant] ■ Oyaji no Yamada (Yakiniku) ■ 3 minutes walk from Akasaka Station / Closed on Sundays and holidays / ¥9,200 ■ Food Blog Rating ★★★☆☆ 3.36 ■ Hotaru Rating ★★★★☆ 4.0

- Access: 3 minutes walk from Akasaka Station on the Tokyo Metro Chiyoda Line - First visit - Purpose: Dinner with an acquaintance - Overview: This restaurant is a branch of the famous yakiniku restaurant "Oyaji" in Aoyama. The interior is chic and clean, with semi-private rooms available. They are known for serving large portions of fresh horumon cooked by skilled chefs. - Menu: Both course meals and a la carte options are available. There are two course options priced at 5,000 yen and 6,500 yen, but regular customers can customize their orders based on their budget. On this day, I ordered the 6,500 yen course along with a few a la carte items. The dishes I had included various types of horumon, kimchi, and mixed rice with green peppers and fried eggs. - Impression: I found a new yakiniku restaurant that I would like to visit again. They offer a variety of rare cuts like shibire and tsurami, which are a delight for horumon lovers. The thick cuts of meat provide a unique texture and flavor that you may not find elsewhere. I was particularly impressed by the shibire and guts cuts. The shibire had a creamy flavor and a melt-in-your-mouth texture, while the guts were cut thick and cooked rare, providing a contrast of textures. The staff expertly cooked all the meats, making the dining experience enjoyable and worry-free. The manager, Yamada, entertained us with humorous conversations while cooking. The cost performance, with a bill of less than 10,000 yen per person, was also impressive. I would love to visit this restaurant for various occasions in the future. Thank you for the wonderful meal. - Rating at the time of visit: 3.51

A gourmet friend of mine has recently been obsessed with yakiniku, and among the places they recommended, one in particular caught my interest. Located about a 3.4-minute walk from Akasaka Station's 5th exit, the restaurant has a cute and friendly name and logo, but the cool and sleek interior design is quite impressive. We opted for the chef's choice course, where they customize the menu based on your preferences, and I was really pleased with the attentive service. Here's what we had that day: - Shibireru: Thinly sliced raw meat that splits into 2-3 pieces when grilled. It has a rich and clear sweetness that leaves you speechless. A strong start. - Uwatan shio: Thinly sliced tongue lightly grilled and recommended to eat with chopped green onions. However, the punch of the tongue is so amazing that I personally recommend eating it without any toppings. - Thick-cut tongue shio: An overwhelming dish with incredible tenderness despite its thickness. Unbelievable richness and sweetness. This is a game-changer. - Gatsu, mino, hoho: Three types with enjoyable textures. Each cut enhances the uniqueness of the meat, and I particularly found the hoho to be impressive. - Maruchou: A part I was looking forward to. Grilled slowly, the fatty slices are tender and bursting with flavor. The rich sauce and sweet fat explode in your mouth, creating a delicious experience. - Uwaharami: A favorite cut that I was eagerly anticipating. The raw meat looks like a piece of art with beautiful marbling. Each slice is a mouthful of happiness. - Zabuton: The last meat of the course. Thinly sliced like the tongue, a quick sear is all it needs. Placing the grilled zabuton and egg yolk on rice turns it into the ultimate bowl. The tender and melt-in-your-mouth meat wrapped in the creamy egg yolk, combined with rice, is pure bliss. - Morioka reimen: Cold noodles with a perfectly firm texture and a dashi broth ice. The refreshing and flavorful cold broth was delightful. I couldn't help but slurp it all up. - Katarana: Served as a sherbet-like dessert. Enjoyed slowly with warm tea, it was the perfect way to end the satisfying course. What impressed me the most was not only the quality of the meat but also the attentive service. The chef personally grills all the meat, and his suggestions on timing, pacing, and engaging in conversation with us during cooking were all thoughtful. The friendly and enjoyable atmosphere made us feel like good friends by the end of the meal. The restaurant was almost full when we left, indicating its popularity and warm hospitality. As we left, they even offered us umbrellas as it was raining slightly. I would like to express my gratitude once again to the staff. Thank you for a wonderful dining experience.

I visited the stylish restaurant "Oyaji no Yamada" that I had been curious about for a while. It is a place where you can enjoy Akasaka's specialty hormone-yaki in a fashionable space. Since it is a popular restaurant, I made a reservation and visited on a weekday. I ordered the "Omakase Course (¥5000)", where the staff arranges the menu based on the day's recommendations and the customer's preferences. The seasoning for the hormones includes soy sauce, miso, and salt, and they provide a well-balanced selection. The staff recommended the "Zabuton" which is easy to eat even for women, and they tailored the course accordingly. [Course Menu] - Appetizer (Miso mayo vegetables) - Kimchi with long potatoes - Tongue - Cheek meat and rumen - Liver and honeycomb tripe - Zabuton - Rice - Cold noodles - Dessert * I was able to enjoy both thinly sliced and thickly sliced tongue with two types of condiments: lemon and green onion salt. I had the thinly sliced with lemon and the thickly sliced with green onion salt. Both the light and substantial textures were enjoyable in their own ways. * Cheek meat and rumen Cheek meat is the meat from the cheek area, and it is a rare cut. It had a good texture and a very rich flavor. It paired excellently with the heavy taste of wine. The rumen had a refreshing texture and was the most delicious rumen I've ever had. * Liver, honeycomb tripe, honeycomb tripe Liver can be cooked to your preference. I asked for it rare, and the balance between the soft surface and the creamy interior was exquisite. The honeycomb tripe was surprisingly tender and had a unique texture. The honeycomb tripe was rich and creamy with a sweetness that overflowed when chewed. * Zabuton and rice A large piece of Zabuton was lightly seared and served on rice with egg yolk and wasabi. It was a truly luxurious way to enjoy it. The rich egg yolk complemented the sweetness of the Zabuton perfectly. The slight spiciness of the wasabi added a nice touch. * Cold noodles I was quite full, so they served a smaller portion, which was perfect for cleansing the palate. It was a refreshing way to end the meal. * Dessert The dessert of the day was Catalana. It was cool and a perfect way to finish the meal. Sweet treats are always a good choice. Each dish was carefully prepared by the staff. This restaurant offers a high-quality dining experience at a reasonable price. The stylish atmosphere makes it a great choice for a date. I highly recommend you to visit this place.

In this world where infectious disease prevention measures are approaching restaurants, Akasaka has become a place where people only come to drink a little. Recently, a friend recommended a heartwarming old man who serves delicious yakiniku and motsu in a private room, so I eagerly prepared my stomach and went to visit. Even acquaintances from Instagram gourmet accounts have mentioned that they have been to this place four times, saying "It's calming here." The expectations were high. The place did not disappoint, just like the other restaurants in the same chain. Located just a few minutes walk from Akasaka Station, near the back side of TBS. It's a quiet residential area with business hotels and parks. The restaurant had a very simple appearance with no large signboards, just lanterns. As we sat down, the old man greeted us quietly, offering a refreshing hand towel. He asked about our appetites and how much food we wanted, showing genuine concern. He seemed like the type of person who would have a younger sister... His caring nature was evident from the beginning. I, being a food enthusiast, left everything to the old man. We started with a toast with highball. We enjoyed the fresh vegetables as appetizers, along with kimchi. There was regular cabbage kimchi and a unique yam kimchi. It was a delicious combination with Japanese cuisine. I kept munching on the cabbage, while my friend ate a small portion to be considerate of her stomach. The old man quickly sensed our preferences and decided on the portion sizes and courses for us. He seemed to understand our appetites well. Looking at the menu, there were omakase and "Gokumi" courses, but for two women, he suggested sharing one portion each and combining them on one plate, or if we wanted more of a particular dish, we could have another serving. The details were flexible, and he was willing to discuss and adjust the courses based on our preferences. I decided to leave everything in his hands. The first dish was beautifully sliced tongue. This is it, this is the one to start with! The amazing thing about this restaurant is that the staff would come and cook the meat right in front of us, placing it on our plates. The tongue was cooked to perfection and melted in my mouth. It was delicious. The meat was seasoned just right and cooked to perfection, with the right size cuts for easy eating. The ventilation in the restaurant was impressive. The walls were not sticky, and there was no lingering smell. On the way home, I realized that this place would not make a tired salaryman on their way back from overtime work think, "They went to a yakiniku restaurant!" The most thorough infectious disease prevention measures are taken by restaurants investing in the latest equipment, especially yakiniku restaurants. I've been saying this on Twitter, but Yuriko-chan may not have heard it... Now, feeling reassured after the first meat dish, we moved on to the thick-cut meat. It was juicy and cooked to perfection. The staff would ask about our preferred level of doneness, and I always prefer the most delicious level of doneness. The first bite was as it is, and the next one with the recommended green onions on top. The staff's recommendations were spot on, and we enjoyed every bite. Restaurants that listen to customers' preferences and provide excellent service are truly a gem.

I met up with friends in Akasaka for a long-awaited reunion. We had made a reservation at "Oyaji no Yamada," a branch of the popular "Oyaji" yakiniku restaurant that has been selected as one of the top 100 restaurants on Tabelog since 2018. The restaurant is located just a short walk from Akasaka subway station, near TBS. The exterior has a chic and stylish look, giving the impression of a members-only yakiniku restaurant. As we looked around, we noticed that there were many beautiful women who seemed like models or TV personalities, possibly related to the nearby TBS station. We started our meal with a toast of premium malt beer and enjoyed the generous servings of vegetables and kimchi that were served as appetizers. The kimchi made with large slices of nagaimo was particularly delicious. One unique aspect of this restaurant is that the staff cook all the meat for you, ensuring that it is perfectly cooked and not overdone. They also change the grill for each type of meat, ensuring that each cut is cooked to perfection. Instead of ordering a la carte, we opted for the chef's special course, where they recommend different cuts of meat based on your preferences. This allowed us to try a variety of high-quality cuts that we might not have ordered otherwise. The meal started with rare cuts like shibire (thymus and pancreas) and continued with delicious cuts like gyutan (beef tongue) and harami (skirt steak). Each cut was expertly cooked and bursting with flavor. We also enjoyed unique cuts like gyu gatsu (beef tripe), gyu hoho (beef cheek), and gyu mino (beef rumen), each offering a different texture and taste experience. The liver was a standout dish, cooked to perfection and bursting with flavor. The maruchou (large intestine) was also a highlight, with a chewy yet tender texture and a rich, sweet flavor. Overall, the meal was a delightful experience, with each cut of meat expertly cooked and bursting with flavor. The restaurant's attention to detail and quality of ingredients made it a truly memorable dining experience.