I went with my colleagues from work. This is probably my third time at Daifuku-en. We usually stop by when we're out drinking in Asakusa, but this time we came here first because we wanted to savor the food. Even in Asakusa, it's tucked away in a quiet alley. Among my friends, this place is quite famous for its delicious yakiniku. Everything was delicious, but the tongue salt and the premium kalbi were especially tasty! The meat was so delicious, and on top of that, the service from the staff was amazing. They really made us feel appreciated. We ended up staying until closing time, and we were scolded by the landlady for being the last customers to leave. We hurriedly left the restaurant, but we'll definitely come back to eat here again. Thank you for the meal! 🍖

This is a restaurant in Asakusa Yakiniku Alley that may be a bit hard to find (like a place you stumble upon when you're lost), so I hesitated in front of the shop for a while. However, the people coming out looked very satisfied, so I decided to go in. It's an old-fashioned yakiniku restaurant, but it was quickly filled to capacity. I thought it must be a popular place. We ordered kimchi, premium beef tongue, premium kalbi, premium harami, extra kimchi, 2 beers, 3 shochu highballs, and 1 makgeolli, which came to about 10,000 yen. Everything was delicious. Nowadays, there are many smokeless yakiniku restaurants, but here, you grill the meat in a smoky atmosphere. Since my home is nearby, I'm okay with the smell, so I enjoyed grilling the meat. A young man took our order promptly, which also left a good impression. I would like to go again. Thank you for the meal.

The sign says "Delicious Kalbi Restaurant", but the salted tongue was the best! Also, the harami was excellent. However, the horumon and kalbi are also delicious beyond their price. There aren't many side dishes or rice menu options, but it's a great restaurant for when you're in the mood for eating meat. The comtan soup has a perfect balance of saltiness.

I was recommended this restaurant by a certain yakiniku place. They said the tongue and kalbi are recommended, so I came to try those two. First, I got a plate of assorted namul. It's mostly bean sprouts and cabbage, with a few other namul dishes mixed in. I started with a toast with beer. I ordered one serving of tongue and one of kalbi. The tongue is thinly sliced. It may not compare to high-end restaurants, but it's quite delicious for a local yakiniku place. The white-looking parts that seem to be tongue are especially good. The raw liver sashimi for 500 yen is also of great quality. Now onto the kalbi. I usually don't eat kalbi, but when I think of kalbi, I imagine a fatty and rich cut of meat. However, the kalbi at this restaurant is quite light. Personally, it didn't impress me much, so I went for more tongue. I also had some makgeolli and lemon highball. When asked if I wanted horumon or harami, I chose harami. The harami that was brought out had a trimming I had never seen before. Since the tongue was delicious, I might come back again. Thank you for the meal.

【Overall】Located about a 2-minute walk from Tsukuba Express Asakusa Station, this yakiniku restaurant is situated in a narrow alley filled with other yakiniku restaurants just off the main street. Asakusa is actually one of Tokyo's top areas for yakiniku. Particularly around the middle of International Street and the back of Hanayashiki, you'll find a deep and dense concentration of yakiniku restaurants. The atmosphere is not typical for a tourist destination, but it offers a raw and authentic experience of Asakusa. The restaurant is located in the middle of a narrow alley, where you can see the staff grinding sesame seeds in a large mortar at the storefront. The interior has 3 tables and 2 sunken tables, with additional seating on the second floor. The place feels crowded but well-ventilated. The menu offers standard yakiniku options as well as items like pig's feet, squid, and vegetables. The restaurant also serves side dishes such as kimchi, pickled vegetables, soup, and bibimbap, along with drinks like beer, makgeolli, lemon sour, and highball. I ordered the highball and some dishes like tongue salt and top loin. The tongue was thinly sliced and served with both the front and back parts, with a great flavor and cut. The top loin was lean with minimal fat, best cooked medium rare. The top harami had some marbling, juicy and tender with a good amount of sauce. The namul included cabbage and carrots, a bit unusual but tasty. Overall, the meat quality was decent, and the seasoning was well-done. The total bill came to 5,800 yen.

I just opened, but there was no kimchi. I tried kakuteki for the first time and left about 80% uneaten. Maybe my expectations were too high. The upper loin, upper kalbi, and upper mino were fine. The senmai sashimi was very delicious and cheap. It's a single serving, but 500 yen is fantastic. Maybe my taste buds have become too picky.

I went to a downtown yakiniku restaurant that was supposed to open at 11:00 according to Google, but when I arrived, it actually opened at 11:30. I entered at 11:30 and there was one table on the first floor and one table in the tatami room with customers already seated. The remaining table was available for us to sit comfortably. I ordered the premium kalbi for 1,500 yen, premium loin for 1,200 yen, and a homemade makgeolli pitcher for 1,000 yen. I decided not to order the tongue as it was quite expensive. The makgeolli was slightly carbonated, light and refreshing, and tasted delicious. It had a low alcohol content so it was easy to drink. The premium kalbi and loin were of average quality, but what stood out was the thinness of the meat which cooked quickly. The sauce was fruity with a hint of ginger, making it enjoyable to eat multiple servings. Overall, although the meat quality was average, the sauce made up for it. However, considering the price of 3,700 yen for the meal, I felt it was a bit expensive. Despite this, I hope this restaurant will continue to be loved by many and remain in business for a long time. It would be a great place to host a party after winning at the horse races. It is a cultural heritage that is loved by many without any logical explanation.

How many times have we been here? It's been a while since I wanted to eat the tongue salt here, so I made a reservation for 6 people and went. We started with draft beer, kimchi, cabbage, and kakuteki. We started with 10 servings of tongue salt. By 7 o'clock, the restaurant was already full, although it's not very spacious. It seems difficult to get a table at night without a reservation. We went from tongue salt to kalbi, loin, and hormone, and then back to tongue salt. It's so delicious. I've been to many yakiniku restaurants, but this one is really good. I can't stop eating. By the way, the wakame soup is also recommended. I posted pictures of the meat last time, so this time it's the appetizers. If you want to eat heartily with lots of smoke, this place is recommended.

A smoky, casual yakiniku restaurant with a strong smell. The beef tongue didn't have a pure taste, maybe it was marinated. Personally, I prefer eating beef tongue in its natural flavor. The harami is best enjoyed rare, it's light and tasty. The kalbi was one of the best I've had, not too fatty and tender. They all taste better when cooked rare, overcooking them makes them less enjoyable. Not bad overall. The kalbi is not the stone-grilled type, so it feels a bit different mixing it. The staff is energetic and provides great service. Cash only.

Located in a corner of Asakusa's Koreatown, this shop may seem a bit intimidating from the outside with its vintage vibe, but once you step inside, it's a paradise for meat lovers. The must-try items here are the "tanshio" (seasoned beef tongue) and the "joukalbi" (premium short rib). The beef tongue is only available in one type, seasoned and juicy with a crispy texture even if slightly overcooked. If you prefer more saltiness, ask for some salt. The premium short rib has a light texture with minimal marbling, making it easy to enjoy. The dipping sauce is a slightly sweet ginger-based one. This place is open all day, but it gets busy in the evening, so making a reservation is recommended. Enjoy this barbecue with the expectation of wanting some rice to go with it.

In a row of traditional yakiniku restaurants, I felt the most deep and authentic atmosphere at Daifuku-en. I was able to easily get a table as soon as one became available. The restaurant's specialty seemed to be the kalbi, so I ordered kalbi, harami, and mino. The premium kalbi was not your typical kalbi - the high-quality meat had excess fat and sinew carefully removed, and simply searing it was enough to bring out its flavor. The harami was also flavorful, and the mino showed the skill in preparation. The yakiniku sauce served with it had a fruity sweetness and was very light. It was so good that I almost wanted to use it as a dressing. The beef intestine sashimi was the best I've ever had. It was clear that they truly understand how to enjoy good meat. For this price, I was completely satisfied. I will definitely be back!

I want to go to the gym and get some protein. It's 11:30. Here in Asakusa, where there are many yakiniku restaurants, I have been coming here since I first came to Asakusa. I have tried all the places, but I often come here. It's an old gas yakiniku restaurant. I'm already snacking on water mouthfuls, so I order beer, harami, and kalbi. In the past, they used to serve namul and other vegetables as appetizers, but they don't anymore. Here it is. I grill and eat. I drink beer. The meat is nicely marinated. The harami is not bad. It has become thinner than before. The kalbi is also good with the right amount of fat. Just a normal morning yakiniku. It was delicious. Thank you for the meal.

On Wednesday, I realized I hadn't had yakiniku (Japanese BBQ) this year yet, so I decided to visit "Daifuku-en" in Asakusa. I had been eyeing this place for a while, as it has a nostalgic Showa era atmosphere. When I arrived around 5:40 PM, the first floor was almost full, so I was seated on the second floor. The second floor had tatami seating and the retro vibe was charming. I ordered a Kirin Lager beer in a bottle to start, along with Namul platter and Senmai (beef intestine) sashimi for appetizers. For the meat, I ordered Tan Shio (tongue with salt), premium loin, premium harami (skirt steak), and premium kalbi. I also ordered a single-serving egg soup because I felt like having some soup. The Senmai sashimi and Namul platter were fresh and delicious. The egg soup arrived earlier than expected, but I should have ordered it later. I then switched to a lemon sour. The Tan Shio was served next, and although the slices were small, they were tasty. I wish they had offered some green onions as an option. The premium loin, premium harami, and premium kalbi were served together on one plate. I started with the loin, but I've always felt that the loin at old-school yakiniku restaurants is not as flavorful as the ones at trendy places. I ordered a large portion of rice and enjoyed the harami and kalbi. Overall, the meat was average, but the nostalgic atmosphere and friendly service made the experience enjoyable. It's nice to indulge in some Showa era yakiniku once in a while. Itadakimasu!

First meal out of the new year! I had been bedridden with a high fever from New Year's Eve until the third day, but I finally mustered up the energy to go out and visit Daifuku-en, a place I had been wanting to go to for a while. I found out about this place from a YouTuber named Protan (I'm quite a follower of trends). When I arrived at the restaurant, a staff member (an older lady) was there, and when I asked if they could seat me as a party of one, she said it was no problem and I was seated right away. There was only one other customer, an old man, sitting at the table diagonally across from me, enjoying his makgeolli. I was seated at a table towards the back. I couldn't find an ashtray, so I asked if I could smoke, and the staff provided me with an ashtray. I ordered the following items: Tan (tongue) salt for 2000 yen, Upper Kalbi (beef ribs) for 1500 yen, Large rice for 300 yen, and Lemon Sour for 500 yen. To my surprise, all the dishes arrived in less than 5 minutes after ordering. The Kalbi sauce was exquisite, and the tongue had a nice texture without any strong taste, making it easy to chew. The Lemon Sour was also great, with just the right amount of carbonation. By the time I finished my meal, there were three groups of people dining together. I definitely want to go back again.

I was drawn to a delicious kalbi restaurant and entered at 4 o'clock, despite it being a random time, the place was full. It's a popular spot. They had tongue, salted tongue, kalbi, loin, and tripe. I also had ox tail soup and a jug of makgeolli. The atmosphere felt like a yakiniku restaurant in a downtown area.

I used it for the first time. When I opened the door, there were many customers, so I sat on the second floor. I ordered Tan Shio, Upper Kalbi, and Upper Harami at first, but all of them had generous portions and were delicious! The sauce had a strong ginger flavor, sweet and salty, and I enjoyed dipping it generously. The staff members were also very friendly, and I would love to visit again.

In the narrow alley packed with yakiniku restaurants in Asakusa, the smell of grilled meat is irresistible. I was lured in by the smell and ended up at a restaurant called "Daifuku-en". The raised seating was already reserved, so I sat at a table and looked at the menu. The prices seemed a bit high for the area, but I decided to try it anyway. I ordered a bottle of beer, tongue with salt, premium kalbi, horumon (offal), premium harami (skirt steak), kimchi, and raw liver. Everything was delicious, but the tongue with salt was exceptional! It was definitely worth the higher price compared to other meats. Thank you for the meal.

It's been a while since I visited this place. Whenever I go without eating it for a while, I always crave for their tongue salt dish. Without a doubt, their tongue salt is the best in the Kanto region. The smoke fills the air as they grill the meat relentlessly. The tongue salt, kalbi, loin, tripe, and hormone - all of them are delicious. Is it because of the marinade? The rice goes down so easily. Located in a back alley of Asakusa, the atmosphere is filled with delicious vibes. We quickly devoured 10 servings of tongue salt among three of us. Gas grills are definitely better than charcoal for yakiniku.

"I was drawn to a sign that said 'Delicious Kalbi restaurant' and decided to go to a yakiniku restaurant alone. There was one older man already inside, who left as soon as I entered, leaving me alone with the staff. The menu didn't have the usual grades like regular, premium, or special, but I ordered top sirloin and top kalbi anyway. The meat was aged and marinated in a sweet sauce with a strong ginger flavor. The rice was also delicious, perfectly cooked and high quality. The staff was friendly and the service was good. The restaurant is open from day to night, so I may consider coming back for drinks and yakiniku anytime. Overall, it was a good experience dining alone, even though I had initially hesitated. Maybe getting used to solitude isn't so bad after all."

I went to the restaurant without a reservation, prepared to not be able to get in. However, they let me in during a gap in their schedule. The Tan Shio (salted beef tongue) was delicious, perfectly marinated and tender. I couldn't resist getting seconds. The Senmai (beef intestine) sashimi was fresh and had a great texture. They also had bottled Makgeolli (Korean rice wine) available, which was very convenient.