Meeting with young friends for a meal in Roppongi. The restaurant recommended to us was this one. I didn't know much about "Yucchan" myself, so I was a bit skeptical, but it turned out to be a great choice. When we arrived on time, the place had a familiar feel but I couldn't quite place it. We were led to a private room. We left the ordering to the restaurant, and we were served Namul, Legal Yukke, salad, sesame leaf kimchi, senmai sashimi, and grilled liver, all of which were delicious. The highlight was the tongue salt, which was absolutely delicious. The large cuts of beef tongue were seasoned with just a bit of salt. The harami, ichibo, kalbi, and fillet were also cut and prepared perfectly. This restaurant originally started in Hawaii and became famous in the US before opening in Japan. They are known for their bone-in kalbi and cold noodles. The cold noodles have a frozen soup base with noodles floating in it. It would probably taste even better in the tropical climate of Hawaii. The restaurant offers various customization options for the meat and noodles, making it very user-friendly. I don't have much experience with yakiniku restaurants, but I was so satisfied that I would definitely come back here.

My partner and I had some errands in Roppongi, so we decided to visit this branch to reminisce about the Honolulu main store. We made a reservation online the day before. Even though we arrived before 13:00, there were already customers waiting. We gave our name and were seated at a table for four in the back. I had pre-ordered the Yucchan Yakiniku lunch set (¥2,800) with 120g of meat and kuzukiri noodles. Since we took the train, I also ordered a beer. The atmosphere was completely different from the main store, with a slightly upscale yakiniku restaurant feel. There were many staff members, and the clientele seemed to be on the trendy side, with a lot of young people. The meal started with panchan (konjac, chili pepper, meat), salad, followed by beer, and soup. The panchan had a sweet and savory flavor that made me want more rice. Then the meat and rice were served, with a variety of cuts and sizes, along with a choice of salt and sauce. The 120g portion was decent for lunch, and the yakiniku was delicious. Just when I was running out of rice, the cold noodles were served. I thought it would be a mini size, but it was a full portion. A female staff member came to our table and cut the noodles with scissors. I added vinegar and mustard to my liking. The partially frozen, sherbet-like broth was refreshing on a hot day. The noodles were thin. After finishing the meal, I felt completely satisfied and full. Considering the weak yen and inflation in America, it might be cheaper to eat here than at the Honolulu main store. Yakiniku, cold noodles, and beer make for the ultimate summer lunch. I was very satisfied. Thank you for the meal.

I made a reservation for lunch on a holiday and entered the restaurant. It was crowded during lunchtime, so making a reservation seems like a good idea. The restaurant was playing Hawaiian music, creating a nice atmosphere. I ordered the 2800 yen lunch course of yakiniku. The side dishes of konnyaku and soup were a bit spicy, but I liked the taste. The meat was tender, and the cold noodles for the finale were fantastic. I would love to go back again soon.

At 19:30, I had a reservation to visit a restaurant because I was craving for some chewy cold noodles. I ordered a kimchi platter, tuna poke, harami, top mino, delicious green onions, and cold noodles for my second visit. The staff recommended the thickly sliced tongue salt, but I also liked the thickly sliced version for its satisfying texture. It was delicious when eaten with the tasty green onions. The cold noodles by Yucchan were as delicious as ever. I will definitely come back again.

I made a reservation for lunch and visited the restaurant. It was about a 7-minute walk from Roppongi Station. The restaurant was located on the basement floor and easy to find. The interior was a bit warm as the air conditioning was not strong enough, especially in the yakiniku area. Also, the seating time was limited to 60 minutes, so we had to eat quickly and pay the bill. The yakiniku was a variety of cuts of meat. The cold noodles were delicious. Rice was also included, so the overall portion was large, and I felt that the amount of meat was sufficient despite being a small quantity in grams.

I ordered a la carte. Both the yukhoe and the yakiniku were delicious!! The naengmyeon had a rich broth and was tasty!! While the food was all delicious, the customer service was quite dry! I arrived a little early but they didn't let me wait inside. ⭐️5⭐️ I want to go again. I love it so much that I don't want to tell anyone. ⭐️4⭐️ If asked for a recommendation, I would introduce this place. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm, I'd prefer to try a different restaurant. ⭐️1⭐️ Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko Tabelog: Frequent Eater / Tokyo Gourmet On Instagram, I only introduce restaurants with a rating of 4 or 5 stars on Tabelog.

First time at Roppongi. We increased from 4 to 5 people so I contacted them on the day at 11:30. One person had a dentist appointment nearby so their finish time was uncertain, but I asked if they only reserve for 1 hour? They were okay with it, maybe because it's a typhoon day today? It felt like it would be crowded for 1 hour, but it was actually not busy today. We went for the 2800 yen course. The meat was 120g and not too fatty. You choose between sauce or salt at the beginning. If you choose sauce, does the tongue also come with sauce? The meat was mixed together on a plate with no waste. The fat was just right and everyone enjoyed it. We didn't get kimchi, so we ordered a mixed plate. It was satisfyingly large. The soup that came with lunch looked light at first glance, but it was actually spicy. The salad only had one type of leaf. Compared to Ginza's lunch, it's quite different. The salad and appetizers felt more homely at Roppongi. But the meat was tastier here. The table was for 6 people but the space was a bit tight. Ginza has a more luxurious feel. The atmosphere and tables are spacious with many private rooms. The staff were all friendly and their voices were clear, they quickly adjusted the fire or took away plates. Also, there was warm noodles like cold noodles and bibim noodles at this location. When asked about warm noodles, they explained it's like noodles in egg soup. We ordered bibim noodles for one person and when I tried it, it had a taste of pear juice? It was sweet but not very spicy. I realized I prefer cold noodles. One small thing to note is that the cold noodles here are boiled but still in clumps, they weren't properly separated with chopsticks. One person said they were full, so I ended up eating almost 2 servings, and both had clumps so I mentioned it. Also, the noodles surprisingly melted quickly and lost their texture. I've only been to Ginza about 3 times, but there were no clumps and the cold noodle soup remained crunchy until the end. But the meat was better here. I'm happy I could enjoy both cold noodles and yakiniku! Thank you for the meal.

This time, I tried the "Meat Sauce 170 grams, Bibim noodles" set. The kudzu is served separately, so you can enjoy changing the taste as well. You don't have to go all the way to Hawaii, as just eating this in the heat of Tokyo shows that it is perfect for summer with its flavor. ☀️

I've always been curious about the Roppongi branch of Yucchan, a yakiniku restaurant in Hawaii, and I finally got to go for lunch! The yakiniku lunch course was delicious with tasty meat and a generous portion of cold noodles. I'm so full! They even prepared a birthday plate for me. ♫

If you are familiar with Hawaii, you may know about Yucchan Reimen, a popular dish in Hawaii. The sister restaurant, Yakiniku Reimen Yucchan Kitashinchi, offers Hawaiian specialty Kudzu Reimen in Kitashinchi. The staff wear Aloha shirts, adding a Hawaiian touch. In a calm private room, I tried the lunch menu's recommended Yakiniku Reimen set. The set includes the popular Kudzu Reimen or Kudzu Bibim noodles, along with delicious Yakiniku from Yucchan. It comes with a mini salad and banchan. Today's meat was Tomosankaku, with a well-balanced fat ratio and tender meat, served with tare or miso sauce. The Kudzu Reimen features black noodles made from kudzu root and buckwheat flour imported from Korea, with a chewy texture. The soup, made by simmering beef and vegetables, is sherbet-like and refreshing. It's perfect for finishing off the Yakiniku meal. The spicy Jajangmyeon comes with a separate sherbet-like soup, which adds richness to the noodles when mixed in midway. The traditional Kimbap was also delicious. For those who think having Yakiniku for lunch is unusual, there is also a set with Kudzu Reimen or Kudzu Bibim noodles and Kimbap, making it a great option for regular lunches!

I had a lunch course with 120g of meat for 2800 yen. The meat tasted delicious. The portion of cold and hot noodles was slightly generous, but I enjoyed them. The cold noodles were brought out when the meat was about halfway cooked, so the timing for eating them as the finishing touch was a bit off, which was disappointing.

Visited at 2pm on Saturday without a reservation and had to wait as others without reservations were also waiting. It is recommended to make a reservation. We were seated in a private room on the second floor with a view of a small courtyard, creating a calm atmosphere. Ordered the Yucchan lunch course. The soup was spicy but delicious. The meat included various cuts, with a lot of tongue and skirt steak. My companion had more ribs, so we exchanged. The famous cold noodles were tasty, with a unique soup that allowed for flavor variations by adding vinegar. Heard that the service was not good, but aside from the manager-like man, the young male and female servers were very good.

Since I moved to Tokyo, I have always wanted to visit the yakiniku restaurant "Yakiniku Reimen Yucchan" in Roppongi. This restaurant is famous for being visited by many celebrities and well-known figures, as seen on Instagram. In addition to the Roppongi main branch, they also have branches in Ginza, Kitashinchi, and Fukuchiyama. For dinner, I ordered the "Yucchan Dinner Set" which included a variety of appetizers, premium cuts of meat, their famous "Kuzu Reimen" cold noodles, and homemade fruit sherbet for dessert. The presentation of each meat dish was like a piece of jewelry, and the flavors were exceptional. The highlight was definitely the unique "Kuzu Reimen" cold noodles, which were served in a sherbet-like broth. Overall, it was a satisfying dining experience.

I made a reservation for a 2,000 yen course. It was rumored to be delicious, but honestly, there was no difference from the naengmyeon I've had at other Korean restaurants! I chose the LA barbecue option, and the meat was just okay. Very average! It was so average that there's nothing much to say! It feels a bit expensive.

A Hawaiian-inspired yakiniku restaurant that puts you in a great mood. The meat is cut into easy-to-eat pieces, the portion size is just right, and it's delicious! I wasn't feeling well that day, but the last dish of cold noodles, which I shared a bit with my friend, was so refreshing and perfect for the hot summer. I will definitely come back.

The quality of the meat served for lunch was high, and the chilled noodles with frozen soup were a unique feature. However, when I asked if it was necessary to freeze it because it was summer, the response was not very friendly. The service from the staff was a bit disappointing, but the quality of the meat was excellent.

The restaurant has its main store in Hawaii and was featured on TV, so I decided to visit. It was a weekday and lunchtime (12pm), so it was not crowded. I had made a reservation but arrived earlier than planned, yet I was seated promptly. The lunch course was 2000 yen, and we chose the Kalbi for 2 people. We tried both the Bibim noodles and the Kudzu noodles. The Bibim noodles were slightly spicy, but I preferred the Kudzu noodles. The Kudzu noodles had a chewy texture due to the use of Kudzu starch. The Kalbi was delicious, with sweet onions and a slightly sweet seasoning.

I went there for the first time. The atmosphere of the restaurant was calm. We had to order at least two servings of meat since we were a party of two. There was a time limit of two hours. The meat was delicious, and the kimchi and jeon were also very tasty. The service was okay, but the food was all delicious so I was satisfied. I tried to use my points, but I don't think they were deducted.

I used Yucchan for the first time for my birthday dinner. Despite the scorching heat, the chilled kudzu noodles with refreshing broth were exquisite! I would come back just to eat this. The yakiniku was also delicious. I ordered rice at the timing of the zabuton sukiyaki. (I forgot to take a picture) I made egg rice with the leftover egg! Next time, I want to try using the a la carte menu.

I was interested in this restaurant because I like cold noodles. I happened to encounter their booth at an event and decided to try their Yucchan Cold Noodles for 1,400 yen. The service was quick. The noodles were black with arrowroot mixed in, and the soup was crunchy. It was refreshing and delicious, but I felt the price was a bit high for an event. The portion was not very large either. Compared to other restaurants, it was noticeably more expensive, which is why this place was empty while others were crowded.

Everything I ate was delicious and safe. I ordered a course meal and enjoyed comparing two different types of tongue dishes. However, there wasn't much of an emotional impact. The recommended cold noodles were also delicious. It seems like it would be convenient to use for both hanging out with friends and going on a date.

It's summer! Cold noodles! Yucchan! There were 6 of us, so we were guided to a VIP-like private room. However, because of that, we were rushed a lot. "Please make sure to leave by 8:30 pm as the next customers will be coming in!" "If you order that much now, there's a possibility it won't be ready in time." It felt like a rushed meeting room reservation in one-hour increments with all the commotion during the turnover. They really set a tight schedule. It felt like a speedrun with a 2-hour time limit. We barely made it in the real 2-hour showdown. We had a blast.