I visited Kenshirou in Nishi-Azabu for the first time in about 3 years. It's located right by the intersection in Nishi-Azabu, so it's easy to find. This time, I had the seasonal limited edition matsutake mushroom course. I love matsutake mushrooms, so I was thrilled. The course started with yukke (Korean-style beef tartare) on a crispy grilled seaweed. I love the one with uni (sea urchin) too, but I also enjoyed this one where you can fully taste the flavor of the yukke. The matsutake mushroom soup was next. It's made with sirloin, but it's light and refreshing as a soup. Then, there was the Kenshirou-style sushi roll with black wagyu beef and matsutake mushrooms. This might have been my favorite. The egg yolk inside the sushi was incredibly delicious. I could eat this over and over again. And then, my favorite wagyu chateaubriand katsu sandwich! I really love this. The crispy brioche and tender meat are amazing. I could eat as many as they serve. The meal ended with wagyu beef and matsutake mushroom rice. When it arrived, it seemed like a lot, but it was so delicious that I finished it quickly. I added broth halfway through to make it into hitsumabushi (a Nagoya-style dish). It was a very satisfying course. The staff was friendly and kind, making the dining experience enjoyable. I will definitely visit again.

I visited with high expectations, but there was a disappointing aspect. The first dish with uni on meat was impressive, but the rest of the meal was just an average yakiniku restaurant. Considering the price and portion size, I feel like it's a one-time visit. It could be a nice place for a date or special occasion.

Kenshiro is a yakiniku restaurant known for its private rooms. The young staff provide excellent service, starting with the signature sea urchin dish and offering a variety of delicious meats. The attention to detail and various specialties make it a wonderful dining experience.

At 5:00 pm, we started early and gradually more customers arrived. We started with the Wagyu and sea urchin hot dog, then added several grilled dishes, a sandwich, and smoked Chateaubriand. The quality of the meat used was evident throughout, but the preparation of the dishes seemed not as impressive as before.

I visited "Nishiazabu Kenshirou" in August to celebrate its 8th anniversary. I was accompanied by the party animal who introduced me to this restaurant and a group of fun friends. When it first opened, it was described as a place where you could enjoy delicious yakiniku even when you're full, so I visited right away. The restaurant features Oozaki beef and skilled yakiniku chefs serving in private rooms, and I remember loving it and coming back often. As they celebrate their 8th anniversary, they have upgraded their meat selection from Oozaki beef to the legendary "Manyou beef." The Kenshirou group (Chikamitsu group) continues to expand their restaurants, with plans to enter the luxury yakiniku hotel business in the near future. Led by head chef Chikamitsu, the group's future development is promising. The dishes I enjoyed included a sea urchin yukke dog, Manyou beef loin, wagyu hand-rolled sushi, Kobe beef harami, and more. The quality of the ingredients and the service were top-notch, and I look forward to visiting their other restaurants in the near future.

Located about a 10-minute walk from Hiroo Station, this restaurant received its first award from the Yakiniku Hyakumeiten in 2022! To celebrate its 8th anniversary, they offer the "Musubi" course (15,000 yen) with a 10% service charge. The course includes various dishes such as squid and sea urchin yukhoe, Wagyu beef, grilled items, and spicy cold noodles. The restaurant is part of the Ushimitsu Group, known for its high-quality grilled meat, and this branch in Nishi-Azabu offers a more traditional style of yakiniku with original flavors and sauces. The reviewer enjoyed the anniversary course, especially the squid and sea urchin yukhoe, Wagyu beef, and unique dishes like the veal thymus and red pepper spring rolls. The course also includes spicy cold noodles as a refreshing way to end the meal. The reviewer recommends trying the higher-end course for a more satisfying experience. Overall, they were impressed by the delicious yakiniku and the consistent quality of the Ushimitsu Group.

There is a shop about a 10-minute walk from Roppongi Station. I had the first drink, a refreshing lemon soda with ginger ale mixed in. It was delicious! The squid and sea urchin yukhoe was unbelievably tasty, I couldn't get enough of it. The roast dish was so good, I could eat it forever! The salt-grilled tongue (with lemon salt), harami hump (with chili powder BBQ sauce), and ichibo (with foamy soy sauce) were all delicious. The crunchy rock seaweed shattered my perception of seaweed. The crispy spring rolls with a gooey filling were amazing. The marinated grilled meat (with black sauce) made from Japanese beef fillet was tender and flavorful. The cold noodles had a firm texture and the Yannyeom sauce wasn't too spicy, making it easy to eat. Even my friend who doesn't usually eat cold noodles wanted seconds because it was so delicious. The Kenjiro dessert, with hojicha ice cream wrapped in a crispy shell, was a perfect end to the meal. Thank you for the feast!

It's been a while since I visited Kenshiro-san. I went to eat the anniversary course in celebration of their 8th anniversary. Congratulations! I can't believe it's been that long...surprising. The first Kenshiro-san I visited was Nishi-Azabu Kenshiro-san. Nostalgic. Kenshiro-san has private rooms, so the chefs cook each dish carefully in front of you. ~Futokoro~ ¥22,000 including tax ◆ Wagyu Uni Yukke Dog The seaweed has apparently evolved in this course. It's called "Daihashiri" and it's from Maruyama Nori. I was so hungry that I devoured it, but not just the seaweed, the uni and yukke also felt like they've evolved (laughs). ◆ Wagyu Roast I started with the roast in sauce. The fat is so juicy. ◆ Wagyu Temari Sushi ~Egoma Rice Ball~ Using natto sauce and black pepper as accents. ◆ Salt-grilled Meat - Hireside with leek yuzu pepper - Tongue with Setouchi lemon hand-cut into a mixer - Sagari with BBQ sauce Each dish has the perfect condiments. And this is where the chef's skills shine! The grilling is perfect! ◆ Refreshing Dishes - Mozuku vinegar - Cream cheese with Shine Muscat - Chanja ◆ Nikujaga A new Nikujaga made with carrots, tongue, and Pekoros. The head chef apparently doesn't like potatoes so he doesn't use them (laughs). ◆ Sauce Meat - Kumamoto Hires - Kagoshima Hires - Manyo Beef Sirloin A luxurious comparison of hires. It melts in your mouth. The sweet sauce with black soy sauce makes me crave rice. ◆ Cold Noodles Cold noodles with a water kimchi base. It also uses a rice flour-based sauce and apple vinegar. Not spicy, so everyone will enjoy it! ◆ Kenshiro Midway A hojicha ice cream in a midway. A course filled with the restaurant's dedication. I still think the way you grill meat is crucial for yakiniku, so I never grill it myself (laughs). Thank you for the meal ♩

Ginza Chikamitsuya Ushimitsu Group's first store, Nishi-Azabu Kenshirou, is located about a 10-minute walk from Hiroo Station and Roppongi Station, a little further from Nishi-Azabu intersection towards Hiroo. The exterior of the building is a cream-colored wall with yellowish tones, with the words "Nishi-Azabu Kenshirou" carved on it as a sign. Inside, when you open the door, you'll find a space with all private rooms, making it convenient for dates or business meals. This time, we ordered the 8th-anniversary course. Starting with the famous sea urchin dog, the menu includes creative dishes like meat sushi and meat stew, as well as grilled meat dishes. The way the food is presented and served enhances the enjoyment of each meat cut. Each room comes with a dedicated grill master, allowing you to focus on conversation and enjoy the grilled meat. The course we had this time included the following: 8th Anniversary Course - Wagyu Sea Urchin Yukhoe Dog ~ Specialty dish ~ - One Grilled Bite of Wagyu Sirloin ~ Our signature taste ~ - Wagyu Temari Sushi ~ Sesame rice ball ~ - Grilled Dish: Wagyu Tongue ~ Aged lemon ~ Wagyu Fillet Retro ~ Yuzu and leek pepper ~ Wagyu Skirt Steak ~ Premium sauce ~ - Heartwarming Today's Side Dish ~ Colorful trio ~ - Memorable Meat Stew ~ Reconstructed ~ - Transition: High-Grade Wagyu Fillet Two-Way Comparison ~ Regional differences ~ - Recommended Wagyu Sirloin ~ Yangnyeom sauce and grated radish ~ - Finale: Water-Cooled Noodles ~ Homemade soup ~ - Aftertaste: Hojicha Ice Cream Sandwich ~ A heartfelt touch ~ I hope this information is helpful to you.

Nogizaka Station 10 minutes walk, Roppongi Station 10 minutes walk, Hiroo Station 10 minutes walk. "Nishi-Azabu Kenshirou" celebrating its 8th anniversary with a special course for ¥22,000. The course includes: Wagyu sea urchin yukke dock, Wagyu loin, rice ball, tongue with salt lemon sauce, fillet with leek and yuzu pepper, skirt steak with barbecue sauce, heart relaxer, meat and potato stew, fillet comparison, Manyo beef sirloin, cold noodles, Kenshirou monaka. The course starts with the Wagyu sea urchin yukke dock, which is a specialty of this group. The seaweed used is from Maruyama Nori, which makes it even better. Next is the Wagyu loin, which has been using a special soy sauce blend made by a soy sauce shop since its opening. Then comes the rice ball, flavored with natto sauce made with natto bacteria and rice koji, giving it a unique taste. The fillet with leek and yuzu pepper is next, followed by the tongue with salt lemon sauce, which has a refreshing taste due to the use of lemon peel. The skirt steak with barbecue sauce is cooked perfectly and has a great texture. The heart relaxer consists of three different dishes, each with a unique flavor. The meat and potato stew has been reimagined by the chef and features a delicious broth. The fillet comparison includes Kumamoto and Kagoshima beef, each with its own distinct flavor. Finally, the course ends with Manyo beef sirloin served with a sweet sauce and grated radish. The meal concludes with cold noodles and a dessert of Kenshirou monaka filled with roasted green tea ice cream. This restaurant offers more than just grilled meat, with each dish featuring unique flavors that make every visit enjoyable.

Visit on August 12, 2023, location 10 minutes walk from Roppongi Station, reservation available, invitation, unclear waiting, no reservation for 3 people, price 25,000 yen per person. Order -futokoro- Anniversary Special Course Business Card, Wagyu Sea Urchin Yukke Dog - a famous delicacy, One Grilled, Wagyu Beef Roast - the taste of our restaurant, Omusubi, Wagyu Handball Sushi - sesame rice ball, Grilled Dish, Black Wagyu Tongue - aged lemon, Wagyu Fillet Retro - yuzu leek pepper, Black Wagyu Sirloin - premium sauce, Heart Relaxation, Today's Small Dish - three-color assortment, Memories, Nikujaga - reconstruction, Changing Season, Comparison of Two Types of Premium Wagyu Fillet - by production area, Recommended Wagyu Sirloin - Yangnyeom oroshi, Finale, Water-Cooled Noodles - homemade soup, Aftertaste, Hojicha Ice Cream Sandwich - with heartfelt gratitude. A yakiniku restaurant in Nishi-Azabu. It is a 10-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line. It is also a 10-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line. The restaurant is located on the first floor of Barbizon92. The chef is Keita Toyama. Opened on August 5, 2015. Reservation is required and course selection is mandatory. The current courses are 【Source-gen-】 11,000 yen, 【Musubi-】 15,000 yen, 【Yakiniku Two Major Giants Group Revisit Memorial Special Course】 15,000 yen, and 【Futokoro-】 22,000 yen (all inclusive of tax, 10% service charge). Closed on Sundays, but open in August. Business hours are from 5:00 pm to 12:00 am. There are 32 seats in private rooms. No room charge. Reservation only. Reservations are accepted by phone and online through platforms like Tabelog. Not available for private parties. Cards accepted, electronic money not accepted.

Located just a 10-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line and a 10-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line, this high-end yakiniku restaurant in Nishi-Azabu is known for its completely private rooms. During this visit, I tried the 8th-anniversary special course at Nishi-Azabu Kenshirou, a major group of high-end yakiniku restaurants with locations across Tokyo, including Ushimitsu and Chikamitsu. We started with the famous sea urchin yukke dog, which was generously filled with sea urchin. The sea urchin was rich and delicious, blending perfectly with the yukke and seaweed flavor. The wagyu sirloin tareyaki was elegant and flavorful, made from a premium wagyu beef that is only shipped 360 heads per year. The trio of domestic wagyu hormone from the Juya specialist was prepared with a unique technique of blood removal, resulting in tender and juicy meat. The cob fillet was cooked on one side to allow the meat juices to blend with the green onion yuzu pepper sauce, creating a delicious combination. The wagyu tongue was served with salted lemon peel, enhancing its juicy and delicious flavor. The sagari was grilled on one side and served with BBQ sauce, offering a slightly American taste. The three assorted small dishes included Shine Muscat white miso salad, mino chanja, and a reconstructed version of meat and potato stew. The chef presented a new version of meat and potato stew with layers of carrots, tongue, and pecorino wrapped in mashed potatoes. The sirloin and fillet were served two ways, with the fillet being from Hokkaido and Tochigi Jomon wagyu. The meal ended with water-cooled noodles and a hojicha ice cream sandwich, leaving a refreshing finish. The attentive explanations from the grill master enhanced the dining experience, making the meal even more enjoyable.

This was my first visit to Kenshiro, the first store of the Ushimitsu Group, which has many yakiniku restaurants in Tokyo. It was their 8th anniversary and they had a special commemorative course. All seats are private rooms and they cook all the meat for you. The veteran staff cooked for us this time. The famous sea urchin dog had a crispy seaweed which was delicious. The meat in the course was all of good quality and it was nice to be able to enjoy it in various ways without getting tired. Since there was no rice dish, the post-meal feeling was light and satisfying. - Order Details - ■ "Congratulations! 8th Anniversary Nostalgia - Anniversary Special" Life-changing yakiniku is here. ¥22,000 - Business Card - - Wagyu Sea Urchin Yukke Dog ~ A masterpiece of the store ~ - One Grilled - Lucky Wagyu Sirloin ~ The taste of the store ~ - Tying - Wagyu Temari Sushi ~ Egoma rice ball ~ - Grilled - Black Wagyu Tongue ~ Aged Lemon ~ Wagyu Fillet Toro ~ Yuzu leek pepper ~ Black Wagyu Sirloin ~ Premium sauce ~ - Relaxing the Heart - Today's small dish ~ Three-color assortment ~ - Memory - Nikujaga ~ Reconstruction ~ - Turning Point - Special Wagyu Fillet 2 types comparison ~ Origin specific ~ Recommended Wagyu Sirloin ~ Yangnyeom grated ~ - Finishing Touch - Water cold noodles ~ Homemade soup ~ - Aftertaste - Roasted green tea ice cream sandwich ~ A token of appreciation ~

This time, when it comes to a yakiniku restaurant in Nishi-Azabu, it's "Kenshirou"! I visited there after about a year, and it was my second time visiting. This place has been selected as one of the top 100 yakiniku restaurants for 5 consecutive years, making it a super famous yakiniku restaurant! It has been selected every year since the establishment of the yakiniku top 100 on Tabelog. It opened in August 2015, so it's been exactly 8 years now. The location is about an 8-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line, about an 8-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line and Toei Oedo Line, and about a 10-minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line. The business hours are from Monday to Saturday, from 5 pm to 12 am, and it is closed on Sundays, but it will be open in August 2023. I made a reservation about 2 weeks ago and visited with a friend. As always, the exterior is impressive. There are about 30 private rooms in total, and we were guided to a room near the entrance. It was a very calming atmosphere, suitable for a date or entertaining. We ordered the limited 8th-anniversary course called "Futokoro" (Life-changing yakiniku is here) for 22,000 yen including tax. This course included: - Specialty: Wagyu sea urchin yukke dog - Wagyu chuck roll (Yonago Manyo beef chuck roll) - Wagyu chuck roll rice ball - Grilled items: Wagyu tongue (aged lemon), Wagyu fillet (yuzu and leek pepper), Wagyu skirt steak (premium sauce) - Relaxation: Three kinds of assorted dishes - Shine Muscat, cream cheese with white dressing, upper mino, seaweed vinegar - Nikujaga (carrots, onions (pecorino), simmered tongue and cheek, potato chips) - Comparison of two types of premium Wagyu fillet (by region) comparing Hokkaido fillet and Kagoshima fillet - Sirloin: Grated daikon radish, yannyeom daikon radish - Cold noodles - Kenshirou monaka (roasted milk, matcha monaka) Overall impression: The sea urchin yukke dog, which is the specialty, was delicious as always. The Wagyu chuck roll from Yonago was also tasty with a slightly spiced sauce. The tongue, fillet, and skirt steak were all delicious. Especially, serving the fillet with leeks was fantastic. The combination with chives was also great and delicious. The sirloin, Hokkaido fillet, and Kagoshima fillet were all incredibly delicious. The way they cooked the meat was excellent. The sirloin with yannyeom daikon radish was also a perfect match, and the way they served it was fantastic. The most interesting dish was the nikujaga. It was amazing with carrots, pecorino (onions), simmered tongue and cheek, and potato chips on top. It was delicious. The cold noodles at the end were also suitable for the finish and were fantastic. The cold noodles are characterized by the use of buckwheat flour for fragrant noodles and a refreshing soup. The homemade soup here was refreshing but had a rich and flavorful taste, which was delicious. The noodles were quite plentiful, surprising me, but they had a good chewy texture and a smooth mouthfeel, matching well with the soup and tasting delicious. It was a bit different from the usual cold noodles, and I thought it was great. Finally, we had the monaka, and it was a satisfying meal. Congratulations on your 8th anniversary. I hope you will continue to be a long-established yakiniku restaurant for 10 or 20 more years. I was happy. Thank you very much. I will visit again.

I ordered the 22,000 yen course, which starts with uni yukke seaweed rolls and allows you to enjoy various dishes little by little. The staff cooks the meat for you, so it's easy. We raced through to the end with a hojicha ice cream sandwich. Beer is also reasonably priced at 900 yen. All rooms are private, so it might be convenient for business use. Thank you for the meal.

Thank you very much for always viewing ✨ If you like it, please try bookmarking it with the "Save shop" button♪ A restaurant in Nishi-Azabu, Tokyo. Selected as one of the top 100 restaurants in the Tokyo Yakiniku TOKYO selection for 2022✨ All private rooms in the store♪ All yakiniku is cooked for you with full attention♪ The explanations were wonderful, and it was a comfortable and enjoyable time at the restaurant (*^▽^*) This is sure to be a popular restaurant♪ Highly recommended! The dishes ordered were as follows: ▼ Congratulations on the 8th anniversary [Anniversary Special Course - KAI -] 22,000 yen ・ Uni Dog, Maruyama Nori, Konto-bi, One rank lower Umami aroma strong Oh Hashiri ※ Like a business card (lol) Overflowing with umami aroma, incredibly delicious, happiness-inducing exquisite taste✨ ・ Loin with sauce from the founding era ※ The umami spreads crisply just by melting the marbling, and the exquisite taste that makes you smile involuntarily✨ ・ Onigiri, Musubi, Natto sauce, Tomo Sankaku, lightly seared on the back ※ Elegant taste, delicious✨ ・ Salted meat fillet lump, end of the fillet, umami condensed, leek yuzu pepper ※ Crispy and full of umami, incredibly delicious✨ ・ Tongue, just before burnt, salt lemon ※ Refreshing taste, delicious✨ ・ Harami with BBQ sauce ※ Rare and full of umami, like a high-class BBQ, incredibly delicious✨ ・ Iwamoto seaweed vinegar, Tanaka Farm ※ Thin and refreshing, delicious✨ ・ Shine Muscat with white dressing, cream cheese, juicy and aromatic umami ※ Mysterious sensation, but delicious✨ ・ Chanja Mino ※ Crispy and crunchy, spicy and delicious✨ ・ Nikujaga, potatoes, pecoross, carrots, homemade potato chips ※ In the mouth it's nikujaga, but each piece is delicious and high-quality, delicious✨ ・ Hokkaido fillet ※ Refreshingly delicious♪ ・ Ibaraki fillet ※ Delicious with wasabi and a little sauce melting✨ ・ Gunma sirloin ※ Wrap it in grated radish and yannyeom, full of umami and delicious✨ ・ Mizuremen with water kimchi and rice sauce ※ Thin noodles and refreshing, delicious✨ ・ Ice cream sandwich ・ Asahi Jukusen draft beer 900 yen × 4 glasses Thank you very much for reading until the end✨ If you leave a comment, I will reply♪ I hope that even a little bit can be helpful as a reference for everyone's gourmet information. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

- Access: 10-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line - Second visit - Purpose: Dinner with friends - Overview: This yakiniku restaurant located along Gaien Nishi-dori in Nishi-Azabu offers a full-attended style with private rooms and creative yakiniku courses using Japanese beef, making it a popular spot. It has been selected as one of the top 100 yakiniku restaurants on Tabelog, receiving support from many customers. - Menu: Course orders are the main option. In addition to basic yakiniku courses, new menu items are frequently developed, and limited courses are introduced regularly. On this day, we ordered the 8th-anniversary special course (22,000 yen), which included the following dishes: - Wagyu Uni Yukke Dog - Wagyu Roast with a delicious sauce - Wagyu Temari Sushi - Black Wagyu Tongue with aged lemon - Wagyu Filet Retro with yuzu and leek pepper - Black Wagyu Miso Hump with a superb sauce - Three assorted small dishes of the day - Reconstructed Nikujaga (meat and potato stew) - Wagyu Filet comparison of two types - Recommended Wagyu Sirloin - Cold noodles - Hojicha ice cream sandwich - Impression: It was my first time visiting Kenshirou in a while. This restaurant is a personal favorite of mine, offering private rooms and creative yakiniku in a full-attended style. When I heard about the special 8th-anniversary course, I immediately made a reservation. I was surprised when the Wagyu Uni Yukke Dog, a classic dish, was followed by a large piece of roast with sauce. Normally, this dish is served towards the middle or end of a meal, but here, it was presented early on, showcasing the traditional deliciousness of yakiniku. The tongue, hump, and filet were all enjoyed as yakiniku, with each dish featuring a uniquely crafted sauce. The standout dish of the day was the reconstructed Nikujaga at the end. This dish, created by the chef, reimagined the classic home-cooked dish from scratch, retaining a nostalgic taste while elevating the flavors to a whole new level. Kenshirou, along with its sister restaurants Ushimitsu and Ginza Chikamitsu, always leaves me satisfied whenever I visit. Thank you for the wonderful meal. - Rating at the time of visit: 3.61

"Ushimitsu Group" always provides menu and project proposals with innovative and interesting perspectives. "Nishi-Azabu Kenshirou" was the first store to open as part of the Ushimitsu Group. Founded on August 5, 2015, it has now been 8 years since its establishment. After the founding of Nishi-Azabu Kenshirou, the group expanded rapidly to a total of 10 stores, including Ushimitsu Ebisu, Ushimitsu Ichimon Meguro, USHIMITSU NISHIAZABU, Chikamitsu Ginza, Ginza Rokuchome, Ushimitsu Yokohama, Ebisu Ushimitsu, Chikamitsu Ginza Namikidori, and Edo Yakiniku. This restaurant is located near the Nishi-Azabu intersection. The interior of the restaurant consists of 9 private rooms. They are always exploring new ways to provide meat, so there are always new menu items available, making it enjoyable to visit without getting bored. The anniversary course also includes new menu items, offering a fun course with both classic and new dishes. [Order] <Anniversary Special Course - Natsukashi - > 22,000 yen ◻︎Business Card / Wagyu Sea Urchin Yukke Dog - A masterpiece of the restaurant - ◻︎One Grilled / Kofuku Roast - The taste of the restaurant - ◻︎Oroshi / Shaved Beef and Iwamizu Cloud - Commitment to craftsmanship - ◻︎Tying / Wagyu Sushi - Finished in front of you - ◻︎Grilled Items- / Wagyu Tongue - Aged Lemon - / Fillet Retro - Yuzu Nira Pepper - / True Harami - Premium Sauce - ◻︎Rest and Fold- / White Wa - Seasonal Fruit - / Wagyu Sashimi Two Types Comparison ◻︎Transition- / Comparison of Special Fillet Two Types - By Origin - / Recommended Sirloin - Yanniyomu Oroshi - ◻︎Finishing- / Ultimate Kenshirou Cold Noodles ◻︎Aftertaste- / Hojicha Ice Cream Sandwich - A gift for your heart -"

The una-don yukke was so delicious that I felt it was a waste to swallow it. When I had the hirekatsu sandwich at Ginza Chikamitsu Rokuchome before, it used black sugar bread and that was also delicious. I was touched when the staff brought me back the ring I had left behind without even realizing it. Thank you very much. I bought four tickets this time, so I want to go to USHIMITSU NISHIAZABU next.

When searching for yakiniku in the Nishi-Azabu area, I visited Kenshirou, which is a highly popular yakiniku restaurant with its main branch in Nishi-Azabu and nine other branches in Tokyo and one in Yokohama. The specialty dish, Uni Yukke Dog, was particularly shining on this day! The variety of lean meat options was also pleasing. The Japanese-style seasoning of all dishes complemented the meat well, resulting in consistently delicious flavors. In addition to the popular Uni Yukke Dog, the Katsu Sandwich was also a hit, made with a fragrant and sweet brioche that paired perfectly with the tender fillet meat. It was a highly satisfying meal overall! Thank you for the feast!

The place and atmosphere are very nice. You can enjoy yakiniku in a private room without worrying about others. The meat is grilled one slice at a time, so it is served at the perfect level of doneness. There is a variety of sauces that match the characteristics of the meat, making each bite enjoyable and delicious. The meat served is chosen based on the day's selection, ensuring the best quality. If you order in advance, they will consider providing services according to the price. The specialty dish, "Uni-Ku," starts with plenty of uni on Hitachi beef yukhoe. It is very delicious, but the meat was quite cold, which was a bit of a concern. It may need some temperature adjustment to feel the melt-in-your-mouth texture. Among other dishes, the fillet was especially delicious. It was so tender that I was captivated. I had a wonderful time. Thank you for the meal.