I walked from Shirokanedai Station! I walked through the residential area, crossed Kinryuzan, and passed through the highway. It took me about 15 minutes with my own feet. There are a main building and an annex (basement), and this time it was the main building! I was invited to a gathering of important people and had the privilege of enjoying high-quality meat. It was difficult to make a reservation, but luckily there was an opening and I was invited. I was with a skilled person at grilling meat, so I was able to enjoy the best meat in the most delicious way. The thickly cut beef tongue with plenty of leeks on a beautiful plate was incredibly delicious, with a rich umami flavor and elegant texture. It was so delicious that I felt like I could just keep eating this without trying any other meat. The sirloin with sauce and salt shavings was so tender that my teeth couldn't bite into it, and the flavor of the meat was rich. I've never had such a thickly cut chuck flap. It's amazing with wasabi soy sauce or grated soy sauce as an accent. The thick-sliced chuck flap was crispy on the outside and rare in the middle, the best way to eat it. It was quite thick and felt like eating a steak. It was so delicious that it left me speechless. The premium harami was full of chewiness and made me feel like I was truly eating high-quality beef. It had a rich umami flavor, chewiness, and yet it was tender. It's hard to describe in words. The premium liver had a sharp taste and freshness, and it was also grilled slightly rare in the middle, which was amazing. Liver lovers will be ecstatic. Because the quality is so high, you'll start to doubt if the liver you've been eating so far is really liver! It was the most delicious liver I've ever had. The combination of salt and sesame oil was also perfectly delicious. It felt like such a luxury, I might be punished for it (laughs). My passion for Yakiniku has returned again. You can enjoy the highest-quality meat and rare cuts to your heart's content. How delicious it was. Each type of meat made me feel like I wanted to keep it in my mouth forever, it felt like a waste to swallow it. I used to have high-quality Yakiniku once a year, but maybe I should start again. Life has its ups and downs, but when you can enjoy delicious food, life feels great, doesn't it? I may be simple, but good food makes me feel that way. The cost performance is also outstanding! I recommend going with a large group and trying small portions, or else you may not be able to try a variety of meats. Thank you for the meal!

"Kiraku Tei" is a long-established yakiniku restaurant in Hiroo that has been awarded as one of the top 100 yakiniku restaurants on Tabelog for 2022. They are famous for their negi (green onion) dishes. Today, I had the following: - Kimchi platter - Senmai sashimi: Fresh and crunchy, very delicious. - Tongue meat cutlet: The highlight of the day, with a chewy texture and strong meat flavor. - Thick-cut skirt steak: Could use a bit more meaty flavor. - Negi loin: Loin cooked only on one side, with a taste that grows on you. - Special prime rib: Goes great with rice. - Intestines: Good texture and taste. - Liver: Thickly sliced for a satisfying, bouncy texture. - Pig's feet: Boneless and bite-sized, easy to eat. If you visit this popular yakiniku restaurant, you will understand why it's so well-liked. The nostalgic and calming atmosphere adds to the experience. It was delicious. Thank you for the meal. #kirakutei #HirooGourmet #HirooDinner #yakiniku #TokyoYakiniku #deliciousyakiniku #gourmetlovers #foodstagram #foodiegram #foodblogger #foodporn #foodblog #gourmettravel #deliciousisbliss #foodieclub #foodlover #foodjournal #KantoGourmet #foodreview #foodwriter #foodie #bclassgourmet #tokyoeats

I go about once a month. Everything is delicious, but the beef tongue is especially outstanding. I've tried it at various places before, but it's by far the best here. No matter when I go, the quality is consistent. When I order beef tongue at other yakiniku restaurants, they just can't compare to here. In addition, compared to other high-end yakiniku restaurants, the serving size here is generous, so it feels like great value for the money. Some places that claim to be high-end might only give you 60g servings, which can be disappointing, but here the portions are substantial, so I'm always happy.

・[Shop Name] Kirakutei [Nearest Station] 15-minute walk from Shirokanetakanawa Station [Budget] Around 15,000 yen A separate main building and annex, like a ground floor and basement setup. It's a relatively reasonable high-end BBQ restaurant in the area. Recommended Menu: ・Negi-Tan (Salted Beef Tongue with Green Onion) 3,000 yen - The side with green onion is steamed rather than grilled. ・Wagyu Fillet 4,700 yen - Choice of grated sauce, garlic soy sauce, or wasabi soy sauce. We chose the grated sauce this time. ・Horumon (Offal) 1,200 yen - Goes well with sake and rice. ・Upper Harami (Skirt Steak) 2,900 yen - Delicious when grilled with salt. ・Loin Lamp - The lamp was very delicious. Recommend ordering more Loin Lamps and enjoying with rice. The Harami was also tasty. Thank you for the invitation!

I always go to my favorite yakiniku restaurant, this one right here. This day marked my second visit in two weeks because I love it so much. I usually order the same things: tongue cutlets, negitang, harami, raw senmai, and a kimchi platter. This time, I also tried fillet cutlets and stone-grilled bibimbap. Everything I eat here is delicious.

I ordered the Chef's Special Course (11,000 yen). The Negi-tan, in particular, was the most delicious I have ever had. It was the main reason I wanted to come back. The assorted meats included Filet, Ichibo, and thick-sliced Harami, providing a generous portion. I enjoyed dipping them in garlic soy sauce, wasabi soy sauce, grated ponzu, and sesame oil. When wrapped in lettuce, the meats felt quite greasy. Although dipping them in the sauces helped, I felt the flavors could be stronger.

- Usage situation / Scene Regular monthly meeting, 2 people in attendance, reservation with waiting time, Access: 10-minute walk from Hiroo Station, Shiroganedai Station, Budget: ¥15,000 to ¥20,000 - Atmosphere There was a sense of luxury, but also a casual atmosphere with many families present. - Order contents Chef's course, Beer, 2 Colas - Recommendation The Negi Shio Tan (green onion salted beef tongue) was excellent. The amount of meat in the course was generous, and overall there was a lot of fat. - Likelihood of revisiting Considering the cost, it doesn't seem likely to revisit.

During the coronavirus pandemic, I hadn't visited in a while, probably about 3 years. Today, I ordered my favorite Negi-rosu salt special thick-cut tan-up harami tare kopupan tare, along with kimchi. Negi-rosu salt is my go-to, my favorite in the "Negi" series. The special thick-cut tan was also tender and delicious. For dessert, I had the spicy cold noodles (small) and the tarako porridge (small), another favorite of mine, to finish. It was so delicious and enjoyable since it had been a while since I last had it. I would love to come back again.

I went to a yakiniku restaurant. The thick cuts of beef tongue were really delicious, which is hard to find elsewhere, but here it was truly tasty. The yukhoe was also served in a bag, which was fun to assemble on your own. I'd like to come back again sometime.

The night I returned to my country, I had beef tongue, thinly sliced and tender. The more you chew, the more delicious it is with a bit of tongue muscle. It's a tasty Japanese beef. I remember once having a beef tongue steak at Kikunoi Akasaka. I asked the chef, "Don't you eat Chateaubriand or something like that?" He smiled and said, "Don't you like offal or tripe?" But beef tongue is indeed delicious. At Sagari or Sugarabo, both of which are main beef restaurants, you often see beef tongue on the menu, although it seems to be treated as offal. Well, maybe beef tongue is more of an offal, but both are delicious. If it tastes good, then that's all that matters. #beef tongue

The BBQ restaurant outside the city was great. The meat slices were thin but still thick enough to feel satisfying when eating. The staff was attentive, monitoring the grilling process and promptly replacing the grill when needed. I was wary of the sweet sauce as I don't like it much, but the reviews were accurate. The sauce on the beef wasn't too sweet, except for the Kalbi due to the fat content. Overall, the meat quality was satisfactory. I tend to order a lot at new BBQ places, and this time was no exception. The choice of vanilla, matcha, or yuzu sherbet for dessert reminded me of another restaurant in Jiyugaoka, making me wonder about the connection. But it's just a trivial matter, so I'll stop thinking about it here. Items ordered included Yukke, Lamp, thin-sliced beef loin, top Harami, top tongue, thin-sliced liver, Wagyu fillet, and Kalbi.

A popular yakiniku restaurant in Minami-Azabu. It has been selected as one of the top 100 restaurants on Tabelog for a long time. Despite being a favorite restaurant of mine, the location is a bit far from any station, so I haven't been able to visit often. However, I was finally in the area and decided to go, even though I was already quite full. I arrived around 10 pm without a reservation, but luckily I was able to get a table right away, although the restaurant was quite crowded. One of the signature dishes at Kirakutei is the Negi (green onion) meat. This meat is grilled on one side only and enjoyed rare, allowing you to fully taste the sweetness and umami of the meat. It is a must-try dish. As a dessert, they serve complimentary ice cream. The prices are a bit high, but the quality of the meat is guaranteed, so you can dine with peace of mind. On this particular day, I ordered Negi tongue salt for ¥3000, Negi loin salt for ¥2200, Negi Harami (skirt steak) salt for ¥3000, cold noodles for ¥1200, and received complimentary ice cream as a service.

It's been a while since my last visit. I really like the yakiniku here. My favorite is the hiré. This time, I didn't order it. The negi-tan salt is also very delicious. Reservations are relatively easy to make, so I really like it here. I would like to visit again.

#Yakiniku. The quality of the meat is good. There were many young people. A mixer with cute people from Minato-ku. The tongue was delicious. I will go again. I was given packaged beef for yukhoe. It is treated like raw horse meat, but the sauce is homemade. #tokyogourmet #DivineFoam Indeed, this beer is quite delicious, along with Super Dry draught beer. I can't drink heavy beer anymore. For some reason, traditional breweries also have heavy beer. The sirloin cut was delicious to chew because of the good meat quality. It's probably for the same reason as the crispy grilled sirloin at Tonkatsu Miyako. The liver was not particularly impressive, although the special was sold out. #tokyogourmet #HirooGourmet

All the meats are of high quality, satisfying and delicious. The specialty seems to be the Negi-tan salt, which is a must-try. We ordered the following for two people: Top tongue salt, Negi-tan salt, loin, yukhoe, misji, top harami, and kuppa. The portions were generous so we left feeling very full. The staff were attentive and regularly checked the grill for us, making the dining experience enjoyable. There are also semi-private rooms, making it a good choice for dining with friends. Thank you for the meal.

I visited Kiraku-tei for the first time!! The side menu was rich, and I could feel the dedication, it was very delicious!! Both the meat and the tongue salt were delicious, and other meats were also delicious. The atmosphere of the restaurant was cozy and welcoming, not too formal, and I felt like coming back again! ✨

It had been a while since I had yakiniku, but today I was taken to a new restaurant by some people from work. The meat and dishes were all delicious, the atmosphere of the restaurant was great, and I would love to bring my family next time. It's clear why this place is so popular locally. I was very satisfied! Thank you so much!

The Yakiniku restaurant in Hiroo mainly focuses on tongue and skirt meat. I ordered the Negi-tan (green onion tongue) salt, and it was delicious. The staff recommended cooking it one side only, which really brought out the flavor of the green onions. It's a casual place, easy to make reservations, so I recommend it for when you feel like having good meat without any fuss.

Hiroo Station / Shirokane-Takanawa Station is 8 minutes away. I made a reservation at the popular restaurant "Kiraku-tei" one week in advance by phone. I ordered the Yukke Special Tan Shio (light) for 3,600 yen, Lamp Thick Cut for 2,200 yen, Special Roast Beef Shabu Shabu for 3,600 yen, and Kalbi for 1,600 yen. They were all delicious, but the Special Roast Beef Shabu Shabu tasted like a jumbo wild rose and was delicious. The Kalbi also felt more than its price. There is plenty of space between the seats, making it suitable for both families and business entertainment. Thank you for the meal! ☺️

All the meat dishes came in very large sizes, and I ended up feeling too full. The quality of the meat was excellent across the board. However, the Yukhoe (Korean beef tartare) could use some improvement. Next time, I will order a smaller portion.

I visited my long-awaited Kiraku-tei at 5:30 pm on Sunday. I had the Sunny Munch Salad, Negi-tan shio. The Negi-tan was cooked rare so the onions didn't fall out, and it was delicious. The Tan suji was slightly overcooked, but still tasty. The Kalbi had a beautiful marbling and elegant sweetness. The meat quality was really good. The Kuppa and Bibimbap had generous portions and were delicious. For drinks, I had a draft beer (Suntory 700 yen) and a Midori Jin soda (750 yen). They also have a variety of Korean dishes on the menu, including thick cuts that caught my eye. Overall, it was a satisfying meal!