Located in Minami Aoyama, about 15 minutes from Omotesando, this yakiniku restaurant offers a 1-person course for 24,200 yen (13 items). The spacious private rooms allow for a leisurely dining experience. The course starts with a salad and includes various non-yakiniku dishes such as Chateaubriand donburi, soup, and vermicelli. The flavors are similar to Japanese cuisine, with a rich dashi broth and delicious seasonings. The meat is cooked well but not tough, providing a satisfying texture. The standout dishes are the Chateaubriand donburi and the shabu-shabu served in small portions. The shabu-shabu, enjoyed with turnips, was surprisingly delicious. The course offers a good amount of food, and although additional items were offered, they were not necessary. Overall, the meal was very delicious.

Visit on December 24, 2022. Location is a 10-minute walk from Hiroo Station. Reservation available. Invitation not specified. Number of people: 6. Order: Owner's special course - Marukawa chawanmushi, walnut salad, wood sorrel vermicelli, seared tartare harami, salt sagari, Nishikyo pickles, Chateaubriand rice bowl, bonito broth shabu-shabu, thick-cut tongue, fruit tomato, beef tongue cutlet, turtle egg shinshin, adult meat-wrapped rice ball, soy milk pudding. Notes: A meat kappo cuisine restaurant in Hiroo. Located a 10-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line, or about 12 minutes from Roppongi Station and Omotesando Station. The restaurant is on the 2nd floor of the HT Minami-Aoyama Building. The owner is Nobu Suefuji. Opened on July 10, 2015. No regular holidays. Operating hours are from 5 pm to 10 pm. No lunch service. Seats available at the counter and in private rooms. Reservations accepted. Reservations can be made by phone or through services like Pocket Concierge. Private bookings possible. Children welcome. 10% service charge. Cards accepted, electronic money not accepted.

I attended a year-end party at a company. It is a restaurant located about a 15-minute walk from Hiroo Station, run by a chef with a background in Japanese cuisine, where you can enjoy the finest delicious meat. The interior of the restaurant consists of private rooms, allowing us to relax and enjoy our time. ◆Chef's Special Course - Marukawa's Chawanmushi (savory egg custard) - Walnut Salad - Wood Sorrel Bean Starch Noodles - Yamagata Beef Tartare - Harami and Sagari (cuts of meat) - Beef Bowl - Zabuton Shabu-Shabu (thinly sliced beef) - Premium Thick-cut Tongue - Smoked Cutlet - Fresh Turtle Meat - Meat-wrapped Rice Balls - Tofu Pudding My favorite was the tartare. The combination of the soft and crunchy textures was indescribable! The impact of the Beef Bowl was also impressive. The staff's perfect grilling of each dish was much appreciated. The portions were quite generous, and although we couldn't finish everything, with the help of the men, every dish was of high quality and we were very satisfied.

Mr. Matsufu's yakiniku restaurant, where every seat is a private room and the chef's choice course is exquisite. Originally, his parents ran a Japanese cuisine restaurant called "Sakanaya Tomichan," and he took over as the second generation there. However, his love for food and meat led him to open the meat specialty restaurant Horikoshi. The name of the restaurant seems to be taken from his alma mater, Horikoshi Gakuen. The restaurant is located about 5-6 minutes' walk from Nishi-Azabu intersection towards Shibuya, where you turn left. There used to be Nana Torime and Torisawa 22 nearby. The balance of the course is always wonderful, with an attractive composition that is always delicious and exciting. My favorites in this course are the Chateaubriand rice steamed with beef and thick-cut tongue, and the yukhoe rice in a pot that I had for the first time in a while that day. The Chateaubriand rice steamed with beef is an original dish inspired by the eel rice steamed dish I had at the Kyoto cuisine restaurant "Tomura," while the thick-cut tongue adds sweetness with the essence of root vegetables, offering a unique deliciousness compared to other tongue dishes at different restaurants. The meal ended with meat-wrapped rice balls that day. It was another fantastic day.【Order】<Chef's Choice Course>- Marukawa's chawanmushi- Walnut salad- Wood sorrel vermicelli- Yamagata beef tartare- Chateaubriand fillet bowl- Zabuton shabu-shabu- Premium thick-cut tongue- Smoked cutlet- Palate cleanser- Shinshin and turtle- Meat-wrapped rice balls- Tofu pudding

The meat dishes at this restaurant were impressive and unique, with delicious options that stood out from other places. The portion sizes were very generous, almost overwhelming, and I couldn't take the leftover rice home because it was raw meat. The restaurant is a bit far from the station, so be mindful of that.

Meat Master Horikoshi / Hiroo - A high-end meat restaurant run by a Japanese cuisine chef where you can enjoy the finest quality meat. The interior of the restaurant has private rooms and a clean atmosphere, making it a calm and relaxing place to dine. Reservations are relatively easy to make. Some of the highlights from this visit were the Nut Salad, Beef Tartare, and Chateaubriand Bowl. The salad with nuts was a personal favorite, with a delicious dressing that stood out. The beef tartare was rich and flavorful, almost like Yukke, and so tasty that you might want to eat it with rice. The Chateaubriand bowl was a substantial dish with a big impact, filling you up quickly with its tender and delicious meat that pairs perfectly with the egg. The staff cooks the meat to perfection, ensuring a great dining experience. With the chef's background in Japanese cuisine, you can enjoy not only grilled meat but also creatively prepared dishes, keeping the meal interesting and enjoyable without getting bored.

Mr. Matsufu's yakiniku restaurant, where every seat is a private room and the omakase course is exquisite. Originally, his parents were also chefs and ran a Japanese restaurant called "Sakanaya Tom-chan." He took over as the second generation there, but his love for food and meat led him to open Nikusho Horikoshi. The name of the restaurant seems to be taken from his alma mater, Horikoshi Gakuen. The restaurant is located about 5-6 minutes' walk from Nishi-Azabu intersection towards Shibuya, where you turn left. There used to be Nanachome and Torisawa 22 nearby. The balance of the course is always amazing, with a captivating composition that is always delicious and exciting. My favorites in the course are the Chateaubriand rice steamed dish and thick-cut tongue, and on this day, the yukke hot pot rice that I had after a long time. The Chateaubriand rice steamed dish is inspired by the eel rice steamed dish I had at a Kyoto cuisine restaurant called "Tamura," and it has been arranged in the Horikoshi style. The thick-cut tongue has added sweetness with the essence of root vegetables, making it different from tongue dishes at other restaurants. The meal ended with meat-wrapped rice balls. It was another fantastic day.

Admired Horikoshi, I finally made it there! I thought it was a yakiniku restaurant, but it had more of a traditional Japanese atmosphere. The highlight was the amazing Hitsumabushi bowl, just as big as I imagined! It was worth coming to Horikoshi just for that. The thick-cut tongue exceeded my expectations in size, truly surprising! Each slice was so large, it's hard to convey in photos. The texture was excellent, tender, and had a sophisticated flavor. However, in terms of taste, I think the grilled marinated skirt steak was my favorite that day. Also, the refreshing fruit tomato kimchi and the beef vermicelli with sansho leaves were unexpected but matched perfectly. The portion size might seem small, but the cozy private rooms made the serving process seem challenging. Overall, I enjoyed the meal and appreciated the experience. Thank you! #NikushoHorikoshi #Horikoshi #Hiroo #HirooGourmet #Minamiaoyama #MinamiaoyamaGourmet #MeatMeeting #Tongue #ThickCutTongue #Filet #FiletBowl #SkirtSteak #MeatWrappedRiceBall #Yakiniku #YakinikuDinner #Meatstagram #Top100Restaurants #Top100Restaurants2022 #YakinikuTop100Restaurants #FoodieGirls #Foodstagram #FoodPorn #YakinikuLovers #ConnectWithFoodies #FineDiningYakiniku #MeatPorn #ThankYouForTheMeal

Butcher Horikoshi, finally visited for the first time. Had the omakase course in a private room with full attention. The cuts of meat were all large and got excited each time...! The famous Chateaubriand donburi was surprisingly huge, and the tongue was bigger than any other yakiniku restaurant I've been to, it was impressive. All the other meats were delicious as well, and the salads and vermicelli were also tasty. The vermicelli was so delicious, I could eat it in a bowl... Everything was delicious and satisfying, but the final price was a bit higher than expected, around 30,000 yen. However, there were iconic menu items unique to Horikoshi, making it a charming restaurant.

Last time I visited, I thought "the meat itself is delicious but I don't like the preparation", so I thought it was just a one-time thing and visited again with expectations, but even the quality of the meat had dropped. The famous Chateaubriand rice bowl had rice that was too hot compared to the temperature of the Chateaubriand, making it not even a proper bowl, and the quality of the Chateaubriand itself was low. The tongue also had a strong smell, and both grilled dishes were disappointing - the salt-grilled was extremely salty, and the tare-grilled, while not dry, had a bad texture. The only good thing was the harami, but even the quality of the meat seemed to have dropped compared to my previous visit. The seasoning was uneven, and the course menu has barely changed in the past 2 years. It made me wonder if they have lost their motivation. Perhaps they are doing well because of their other branch restaurants, but I think they should at least check the quality.

Mr. Mafu's yakiniku restaurant, where every seat is a private room and the omakase course is exquisite. Originally, his parents were also chefs and ran a Japanese restaurant called "Sakanaya Tomochan". As the second generation of the restaurant, he took over the business but his love for food and meat led him to open the meat specialty restaurant called Nikusho Horigoshi. The name of the restaurant seems to be taken from his alma mater, Horigoshi Gakuen. The restaurant is located about 5-6 minutes walk from Nishi-Azabu intersection towards Shibuya, where you turn left. There used to be Nana Torime and Torisawa 22 nearby. The balance of the course is always wonderful, with a charming composition that is always delicious and exciting. My favorite dishes from the course are the Chateaubriand rice steamed with beef and thick-cut tongue, and the yukke rice pot that I had after a long time. The Chateaubriand rice steamed is inspired by the eel rice steamed dish I had at a Kyoto cuisine restaurant called "Tomura", but it has been arranged in a unique way by Horigoshi. The thick-cut tongue has added sweetness from the essence of root vegetables, making it different from other tongue dishes at different restaurants. The meal was finished with meat-wrapped rice balls. It was another great day.

Mr. Matsufu's yakiniku restaurant, where every seat is a private room and the omakase course is exquisite. Originally, his parents were also chefs and ran a Japanese restaurant called "Sakanaya Tom-chan". As the second generation, he took over the business, but his love for food and meat led him to open the meat specialty restaurant Horikoshi. The name of the restaurant seems to be taken from his alma mater, Horikoshi Gakuen. The restaurant is located about 5-6 minutes' walk from Nishi-Azabu intersection towards Shibuya, where you turn left. There used to be Nanachidori and Torisawa 22 nearby. Every time, the balance of the course is wonderful, with a charming composition that always tastes delicious and makes your heart leap. Among the courses, my favorites are the Chateaubriand rice steamed dish and thick-cut tongue, and on this day, the Yukke hot pot rice that I had after a long time. The Chateaubriand rice steamed dish is inspired by the eel rice steamed dish I had at the Kyoto cuisine restaurant "Tomura" and has been arranged in the Horikoshi style. The thick-cut tongue adds sweetness with the essence of root vegetables, making it different from tongue dishes at other restaurants. The meal ended with meat-wrapped rice balls. It was another fantastic day.【Order】<Omakase course>- Crushed green soybeans- Walnut salad- Wood sorrel vermicelli- Yamagata beef tartare- Chateaubriand fillet bowl- Zabuton shabu-shabu with eggplant and mitsuba- Extra thick-cut tongue- Smoked cutlet- Palate cleanser- Kameno-ko with fresh wasabi- Meat-wrapped rice balls- Tofu pudding────・────・────・────・◇Instagram Wagyu Journal (@wagyu_journal)https://www.instagram.com/wagyu_journal/?hl=en◇TikTok Wagyu Journal (@wagyu_journal)https://vt.tiktok.com/ZSJJgKcHk/◇YouTubehttps://youtube.com/channel/UC__keb7-eVj8BkJ2EF28uIw◇Online Salonhttps://nikukai.net────・────・────・────・

Summoning up courage, I made a reservation and visited the restaurant with a friend. As I stood in front of the entrance that I had seen in photos many times, my heart raced. We started with a draft beer and the course began. 1. Shizuoka rubbed soybeans The flavor of soybeans and salt was calming. 2. Truffle oil and salt walnut salad A fluffy salad with walnut accents, the balance of aroma and flavor was excellent. 3. Special XO sauce and wood sorrel vermicelli A mellow taste with a good texture, preparing the palate for the upcoming meat dishes. 4. Yamagata beef thigh meat tartare with arare The texture was enjoyable, and the sweet sauce and lean meat made the beer go down smoothly. 5. Diaphragm comparison (sagari, harami) Sagari (red) Before eating, I bit into the raw pepper. The meat fibers loosened in the mouth, and the juices overflowed. The contrast between the pepper and the meat made it even more delicious. The marbling was modest. It could have been a bit rarer. Harami (white) Miso-marinated using Sairo Uemon miso. It paired well with the fat, and the marbling was incredibly tender. It might be good to grill it a bit more crisply with more fat. - Change the grill here. 6. Yamagata beef fillet bowl The rich egg yolk and truffle sauce paired perfectly with the exquisitely cooked meat and melting fat. 7. Zabuton shabu-shabu with vine purple and eggplant soup The appearance in the style of a clear soup was shocking. Made with the dashi of Iriko from Ibuki Island, Kagawa Prefecture. Take a breather here. 8. Thick-cut salted tongue (Yamagata beef) Slowly cooked over low heat. Crispy on the outside, juicy on the inside. Incredibly juicy and easy to chew. The yuzu pepper was also interesting. 9. Fruit tomato kimchi Slightly sweet kimchi flavor. Followed by the sweetness and acidity of the tomato. 10. Black Wagyu beef cutlet with homemade XO sauce Smoked with sakura chips. 11. Yamagata beef turtle (front) and shinshin (back) Lean turtle meat and marbled shinshin. You can feel the difference in texture and juiciness. 12. Meat-wrapped rice ball with Shirasu Koshihikari rice from Shizuoka and Yamagata beef zabuton A bite-sized delight. 13. Tofu pudding Refreshing sweetness It was a series of surprises and admiration from start to finish. The only regret was the service... it felt a bit lacking, but the food was outstanding. I would like to visit on a special occasion. Thank you for the feast.

The restaurant is located on the second floor of a building about a 10-minute drive from Shibuya Station. I was invited by a friend and visited the place. The sign at the entrance read "We will serve you delicious meat," which heightened my expectations. 1. Shizuoka-grown edamame grated cold soup - The edamame aroma was strong, and the soup was light yet full of flavor. 2. Walnut salad with truffle oil and salt - The truffle aroma and walnut texture were enjoyable. 3. Beef vermicelli with special XO sauce and wood sorrel - The flavor was delicious but slightly lacking. 4. Grilled tartare using Yamagata beef thigh meat - The meat had a crispy texture, and the taste was enhanced by a sweet sauce. 5. Sagari and Harami - The Sagari was a bit dry, while the Harami had a good marbling and a delicious miso flavor. 6. Yamagata beef fillet rice bowl with egg yolk and truffle sauce - The thick fillet meat was tender, and the sauce was rich and well-balanced. 7. Zabuton shabu-shabu with wild grape and eggplant - The dish was tasty, but the service was lacking in explanation and attentiveness. 8. Yamagata beef tongue - Slowly grilled to perfection, the meat was juicy and flavorful. 9. Fruit tomato kimchi - A unique and delicious dish with sweet tomato kimchi. 10. Smoked black wagyu cutlet with Sakura chips - The aroma of Sakura chips and the rich flavor of wagyu beef were delightful. 11. Kameno ko and Shinshin - Both dishes were sweet and flavorful, although the sweetness was a bit overwhelming. 12. Meat-wrapped rice ball - A combination of Yamagata beef Zabuton and Shizuoka Shirasu. 13. Tofu pudding - A refreshing and smooth pudding to end the meal. Overall, the food was delicious, and I would love to visit again if given the chance.

A friend took me out for my birthday celebration! I was really looking forward to it as I had always wanted to go there. We enjoyed delicious yakiniku in a private room where we didn't have to cook the meat ourselves. It was the best birthday ever! Every meat was so tasty, it felt more like a traditional Japanese restaurant than just a yakiniku place. Next time, I'll treat them to a meal! I'll definitely be visiting again!

High-end yakiniku restaurant "Nikusho Horikoshi" in Tokyo, Hiroo. The restaurant has private rooms for all seats, catering to those who value privacy while dining in this location. The yakiniku course offers high-quality meat, with a great emphasis on the details and craftsmanship of each dish. The dedication to the taste, grilling method, and eating style is impressive, with each visit showcasing an even higher level of perfection. Recommended for those looking for delicious yakiniku in Minato-ku or for those who want to enjoy a private dining experience with excellent food.

Mr. Matsufu's yakiniku restaurant, which offers private rooms for all guests, is known for its exquisite omakase course. Originally, his parents were chefs who ran a Japanese restaurant called "Sakanaya Tom-chan," and he took over as the second generation of the restaurant. However, his love for food and passion for meat led him to open the meat specialty restaurant, Horikoshi. The name of the restaurant seems to be taken from his alma mater, Horikoshi Gakuen. The restaurant is located about 5-6 minutes walk from Nishi-Azabu intersection towards Shibuya, where you turn left. There used to be Nana Torime and Torisawa 22 nearby. The balance of the course is always superb, with a captivating composition that is always delicious and exciting. Among the courses, my favorites are the Chateaubriand rice steamed dish, thick-cut tongue, and the yukke rice hot pot that I had after a long time. The Chateaubriand rice steamed dish is inspired by the eel rice steamed dish I had at a Kyoto cuisine restaurant called "To Mura," and it has been uniquely arranged by Horikoshi. The thick-cut tongue adds sweetness with the essence of root vegetables, making it different from other tongue dishes at other restaurants. The meal ended with meat-wrapped rice balls, making it a perfect day once again. The course included: - Mashed broad beans - Walnut salad - Wood sorrel bean thread noodles - Yamagata beef tartare - Chateaubriand fillet rice bowl - Zabuton shabu-shabu with eggplant and Chinese yam - Premium thick-cut tongue - Palate cleanser - Smoked cutlet - Shinshinto turtle liver - Meat-wrapped rice balls - Tofu pudding. For more information, you can check out their Instagram, TikTok, YouTube, and online salon.

I had the pleasure of attending the regular customer appreciation event. I am very grateful! The quality of the beef, the cooking method, and everything else were top-notch, with a variety of delicious side dishes. The portions were generous and I left very satisfied. Thank you for the wonderful meal. Edamame puree (exquisite!!), Walnut salad (exquisite!!), Wood sorrel vermicelli (exquisite!!), Yamagata beef tartare (exquisite!!), Sagari marinated in miso and black pepper (too delicious. Exquisite!!), Harami marinated in miso (exquisite!!), Beef fillet (Chateaubriand) bowl (too delicious. Exquisite!!), Yamagata beef zabuton shabu-shabu (too delicious. Exquisite!!), Premium beef tongue thick slices (exquisite!!), Chilled tomato (exquisite!), Beef cutlet (exquisite!!), Turtle meat (exquisite!!), Shinshin (exquisite!!), Meat rolls (exquisite!!), Milk pudding (exquisite!)

On this day, I went to a restaurant with my friends for dinner at 9:00. We decided to go to Tom's place, and the food was amazing from the start with the bean soup. The salad dressing was top-notch, and the Yukhoe with glass noodles was perfect. The Chateaubriand rice dish was a must-try and always a favorite among the customers. We finished off with cold noodles, and the broth was delicious. Overall, the food was fantastic! Cheers!