Today, I enjoyed a course meal at Yakiniku Reijou in Omotesando (Kitaaoyama) with my mom ❤️ The restaurant features completely private rooms with an impressive ventilation system that eliminates any smell of grilled meat. It has a traditional Japanese atmosphere and the hospitality was superb ❤️ The world of meat dishes created by a former French chef was truly impressive, and my mom and I were moved by it!!! We toasted with champagne in a glass and beer. The menu included: - Kimchi Namul Assortment - Three types of appetizers of the day - Wagyu and Sea Urchin Namero, Wagyu Nigiri Sushi with Caviar - Wagyu Tongue and Winter Melon Stew with Garlic Toast - Wagyu Tongue Salt-grilled - Two types of Wagyu Salt-grilled, Sagari and Shinshin - Wagyu and Snow Crab Bolognese with Truffle - Seaweed and Jako Salad - Chateaubriand with Awadate Salt - Sirloin and Sichuan-style Shabu-shabu Soup - Seasonal Fruits and Kuromitsu Jelly with Salt Vanilla The course included all my favorite items, it was amazing ❤️ The hospitality was excellent, and we were able to enjoy our meal in a relaxed atmosphere. It was a delightful experience and I highly recommend it for special occasions or gatherings with loved ones ❤️ It's conveniently located near Omotesando Station, so be sure to check it out!

Located in a back alley of Omotesando, Zerojo is a high-end yakiniku restaurant known for its private rooms and e-cigarette friendly policy. I went there for a business dinner with clients, and despite making a last-minute reservation, it seemed like all rooms were fully booked except for the last one. We decided to order a la carte and had a variety of dishes such as kimchi platter, cholegi salad, yukhoe, Korean seaweed, wagyu tongue, sagari, heart, liver, Zerojo platter, egg soup, wagyu tea rice, wagyu tongue curry, and jjajangmyeon. The Zerojo set was cooked by the waitstaff and all the meat was A5 grade. The head chef is also skilled in French cuisine, which reflected in the elegant flavors. We ordered too much food, especially considering we didn't opt for the cold noodles. The waitstaff, who were mostly handsome, provided excellent service with a sharp and polite manner. The interior had a subtle Japanese touch and a nice touch of luxury. Overall, Zerojo is a great choice for entertaining clients or going on a date, offering a good balance of ambiance and quality.

The restaurant is a yakiniku place with private rooms, which may seem a bit high-end. It's great that you can eat a little bit at a time. The heart-shaped meat is cute and delicious when wrapped in vegetables and egg. Mixing it all together is also delicious. The beef tongue, especially the part close to the tip, seasoned with salt and green onions, is the best item. The cold noodles at the end are delicious. Thank you for the meal.

I enjoyed delicious yakiniku in a private room. We ordered a bottle of California, Napa Cabernet red wine, which was a perfect choice and tasted amazing, reminiscent of Opus One! The new restaurant was very clean and the staff's service was polite.

Visited with friends for lunch. A yakiniku restaurant with completely private rooms, offering great value for money. We could chat without worrying about others, enjoy delicious meat, and it's a very convenient place to dine! The service was excellent, even though we were in a private room, they came at the right times to check on us. It was really great! 😊

Located quietly underground in Kitaaoyama, this yakiniku restaurant offers completely private rooms. The meat itself was delicious, but the service felt a bit mechanical and dry, which was a bit disappointing. I feel like it could become a great restaurant with some improvements. Yakiniku Reijo 050-5596-6168 Tokyo, Minato-ku, Kitaaoyama 3-13-3 R’s AOYAMA B1F [Tue-Sun] Lunch 11:30-15:00 Dinner 17:00-23:00 (Last Order 22:00) Open on Sundays #YakinikuReijo #Reijo #Yakiniku #yakiniku #Kitaaoyama #AoyamaLunch #AoyamaGourmet #TokyoGourmet #TokyoGourmet #KalbiSetMeal #YakinikuLunch #YakinikuLover #LoveYakiniku #WantToConnectWithYakinikuLovers #WantToConnectWithPeopleWhoLoveDeliciousFood #WantToConnectWithPeopleWhoLoveLunch #WantToConnectWithPeopleWhoLoveMeat #WantToConnectWithMeatLovers #Meatstagram #MeatStagrammer #MeatStagram #MeatLover #MeatLover #Meat #Meat #LikesForLike #FollowMe #Instafood

I went to celebrate a family occasion and decided to treat ourselves to some delicious meat. The staff at the restaurant were very attentive and made it a special day for us. The meat was cooked by the staff instead of us grilling it ourselves, and it was indeed very delicious.

Located in Omotesando, "Zerojo" is a creative yakiniku restaurant that offers only A5 rank beef in private rooms. Situated on the basement floor, the restaurant has a beautiful and cozy atmosphere. The skilled chef will grill the meat for you from start to finish, ensuring each piece is cooked to perfection. The beef tongue, in particular, was exceptionally delicious. It is a high-quality dining experience that leaves you feeling satisfied. Prices range from 10,000 to 15,000 yen per person. - Restaurant Information - Name: Yakiniku Zerojo Hours: 11:30-15:00, 17:00-23:00 Phone: 03-6427-1290 Closed on Mondays Private rooms: All rooms are private Location: B1F R's AOYAMA, 3-13-3 Kitaaoyama, Minato-ku, Tokyo

Omotesando is a hidden gem of a yakiniku restaurant located in a back alley! All rooms are completely private, so you can enjoy your meal with peace of mind. I have used this restaurant for work several times before, and it has always had a great reputation. This time, I visited with my child for lunch. They offer various lunch sets, and we ordered the Harami set and the beef tongue curry. I decided to try the seared yukhoe from the à la carte menu, which I remember being delicious. And it was indeed tasty! The seared yukhoe has become a popular choice, especially when mixed with the egg yolk to create the ultimate TKG (Tamago Kake Gohan). If this was on the menu, I would definitely choose it every time! The Harami in the set was juicy and delicious, and the beef tongue curry was full of tender pieces of beef tongue, blending well with the flavors. I just can't resist wanting to try everything...I definitely want to come back for their dinner course, as the cost performance was great.

I went to a stylish yakiniku restaurant called Zerojo, located about 5 minutes from Omotesando. I ordered the highest priced peony course for 12,000 yen. The meal started with the usual kimchi and assorted namul appetizers (including wagyu and sea urchin namero, wagyu nigiri sushi with caviar), which were delicious with luxurious high-quality ingredients. The simmered tongue and winter melon was perfect for the season and warmed me up. The tongue and harami grilled on the iron plate were delicious as expected. The lean meat was a bit tough. The seaweed and scallop salad tasted just as I imagined. The wagyu and snow crab bolognese with truffle was a surprise as pasta came out instead of the usual yakiniku, but it was luxurious with plenty of truffle on top. The chateaubriand melted in my mouth. The sirloin and Szechuan-style shabu-shabu was a bit different, and I wished it was more conventional. Despite being the top course, I felt that the overall portion was a bit small.

Completely private rooms. So, it's a great recommendation for those who want to enjoy yakiniku slowly during this season. Located just a short walk from Omotesando Station, Yakiniku Zerojo is a hidden gem offering A5-ranked black wagyu beef and creative dishes. When ordering a course, the staff will carefully grill the meat for you, allowing you to relax and enjoy. I went there to celebrate his birthday with yakiniku♪ I was recommended Yakiniku Zerojo in Omotesando, located just behind the AO Building, one street off Aoyama-dori, in a very calm area. The entrance is adorned with a garden, creating a serene atmosphere. Once inside, it's all private rooms, which is especially nice during this time of year. The interior is bright and beautiful, with a modern Japanese design and comfortable sofa chairs. There are also flowers inside, arranged by a professional ikebana artist. This kind of detail adds to the experience. They use the latest smokeless roaster, so there was no smoke or smell at all. They offer a la carte options, but I was advised to try the course menu where the staff grills the meat for you, so I went with the "Botan" course that he was curious about. The course features A5-ranked black wagyu beef yakiniku. On this day, they served Sendai beef. In addition to the meat menu, the course includes various creative dishes created by a former French chef. It's nice to enjoy seasonal dishes made with fresh vegetables alongside the meat. We started with a toast♪ I had champagne, served in a lovely glass, while he chose a draft beer. The glass was also very nice. We began with the "Kimchi Namul Assortment," which had a good amount of kimchi, which I really enjoyed. It also included pickled vegetables and eggplant. Next was the "Wagyu and Uni Namero, Wagyu Nigiri Sushi with Caviar," a dish with sea urchin from Hokkaido and wagyu namero. It was served with Korean seaweed. The wagyu nigiri sushi was topped with caviar, a luxurious combination from the start. He loved the sea urchin. The wagyu nigiri sushi was seasoned with sweet soy sauce from Kyushu, enhancing the sweetness of the meat. Next was the "Black Wagyu Tongue and Winter Melon Stew with Garlic Toast." The stew featured a rich beef tongue soup with beef tongue and winter melon. The winter melon soaked in the flavorful beef tongue soup was amazing. We also enjoyed dipping the garlic toast into the rich soup. This kind of creativity is possible because of the chef's experience in French cuisine. For the second round, we switched to red wine and continued with the "Salt-grilled 2 Types" dish, which featured Ichibo (ribeye cap) and Kainomi (inside skirt). Both cuts had a beautiful balance of lean meat and marbling. The staff grilled them carefully. The Ichibo was served with salted kelp, which was a new experience for me. The Kainomi was glossy and delicious. We then had a salad, the "Seaweed and Jako Salad," with fresh lettuce, baby sardines, and seaweed as accents, dressed in homemade ginger dressing. We switched to red wine and had the "Wagyu and Snow Crab Bolognese" next, a dish he was looking forward to. The pasta was topped with a rich wagyu bolognese, snow crab, and black truffle. The combination of wagyu and crab was rich and delicious. Finally, we had the "Chateaubriand," beautifully presented. The staff grilled it perfectly and seasoned it with delicate snow salt. The salt was mild, enhancing the sweetness and umami of the Chateaubriand.

Today was a yakiniku date! While looking for a restaurant, I found out that an acquaintance was already at this restaurant - "Yakiniku Reijo". So, we decided to visit this charming restaurant located about a 5-minute walk from Omotesando Station. The restaurant has a lovely exterior tucked away in the basement. As we descended the stairs, we were greeted by the staff. The entire interior consists of private rooms, exuding a luxurious ambiance suitable for business meetings as well. We had made a reservation for a course, but a la carte ordering is also available. The drink selection at Reijo was impressive. We started with a Chita Highball for 800 yen and then enjoyed a Dassai shochu for 900 yen. The course we had included: - Peony Course - 12,000 yen (excluding tax) Kimchi Namul Assortment: Starting with kimchi. Wagyu and Sea Urchin Namero, Wagyu Nigiri Sushi with Caviar: A fancy dish resembling a traditional Japanese restaurant. The combination of sea urchin and caviar exuded a luxurious touch. It was surprisingly delicious. Black Wagyu Tongue and Winter Melon Stew with Garlic Toast: The sauce in this stew was delicious! It paired perfectly with the garlic toast. Black Wagyu Tongue Moto (base) Salt-grilled: A unique dish with a shape that surprised us, as it was served with matsutake mushrooms in between. The tongue was tender and flavorful. Salt-grilled 2 Types: We had Sagari and Tomosankaku cuts, both delicious. Seaweed and Jako (small fish) Salad: A refreshing salad. Wagyu and Snow Crab Bolognese: A stylish Bolognese dish at a yakiniku restaurant! The Kappo elements were evident. Chateaubriand with Tanba Salt: A beautifully marbled Chateaubriand. It was quickly seared and sprinkled with salt before enjoying. Sirloin and Bright Red Soup Shabu-Shabu: A unique and delightful shabu-shabu dish to finish off the yakiniku meal! It had a Sichuan-style spiciness that I personally loved. We ended the meal with hand-stretched udon. Seasonal Fruits and Black Honey Jelly with Salted Vanilla: The seasonal fruits included persimmon and muscat grapes. The combination of salted vanilla and black honey jelly was delightful. Overall, the meal was delicious, and the impression of a traditional Japanese restaurant was strong. The staff attentively grilled the meat for us, making the experience even better. Plus, all the staff members were handsome! The tranquil atmosphere makes it a great choice for a date as well. Thank you for the wonderful meal!

Indulge in high-quality meat in a luxurious setting! I visited a restaurant that serves excellent meat after a long time. The classical music playing in the background and the presentation of the dishes matched perfectly, making it a wonderful experience. The prices are on the higher side, but it is a great place for creating special memories with loved ones. Aoyama, where the restaurant is located, offers a relaxed atmosphere despite being in the city center. This is a recommended spot for those who crave delicious meat and yakiniku. Be sure to check it out!

I recently visited a yakiniku restaurant called Reijo that I had heard about from various sources. It had been a while since I had eaten out in Omotesando, so I was excited. I was trying not to show my excitement to the fashionable people around me as I searched for the restaurant. I found the sign on a side street near the Aoyama Blue Building, where famous people like Akina Nakamori and the kimono designer Murasaki-sensei have their shops. I descended the stylish staircase and was greeted by a handsome waiter with a smile I had never seen before. The interior of the restaurant had a sophisticated Japanese atmosphere with modern touches, creating a nice ambiance. The restaurant only had private rooms, so we were shown to our reserved room. We quickly ordered a draft beer and started chatting while waiting for the course meal. The daily appetizer was delicious, followed by a combination of beef sushi, sea urchin, and caviar that made my mouth water. The salad was also tasty. The grilled beef tongue that came next was also delicious and tender. The Shine Muscat grapes with spices served as a palate cleanser. I noticed that the restaurant's dishes and combinations were quite unique and tricky. The hormone dish was not exactly to my liking, but it was still good. The soup came in two options, clam white soup and tail red soup, and I preferred the red one. The waiter grilled the meat at our table, and I bombarded him with questions, learning that the gyoza and curry were also popular choices at this yakiniku restaurant. I couldn't resist trying the beef tongue curry, and it was incredibly tasty. I also enjoyed the Zero noodles (cold noodles) on the menu. I left the restaurant feeling very satisfied after having a Setouchi lemon sherbet as dessert. The menu seemed to go well with both sake and wine, making this a highly recommended restaurant for dates or business meals.

I went to the yakiniku ryotei "Yakiniku Reijou" in Omotesando! They have private rooms where they cook the meat for you, and it was delicious! The presentation was amazing too!! The grilled sukiyaki with summer truffles was the best! The atmosphere was cool haha. For some reason, we also had gyoza at the end haha.

Head to Yakiniku Reijo in Omotesando. Just a little off to the side of the AO Building, you'll find stairs leading down underground. The restaurant has a clean and welcoming atmosphere, almost like a traditional Japanese eatery. This time, I ordered the Tsubaki course and also tried some items from the a la carte menu. The appetizer, Uni and Caviar Somen, was absolutely delicious. The tangy sauce paired perfectly with the uni and caviar. The Wagyu and squid tartare was a unique combination of seafood and meat that surprisingly worked well together. The Wagyu shabu-shabu was a refreshing dish with thinly sliced meat, white onions, and myoga dipped in a light ponzu sauce. The Wagyu tongue was one of the best I've ever had, served with shaved kombu and grapefruit. And let's not forget the highlight of the meal - the fillet steak with summer truffle! It was a mouthwatering dish that any red meat lover would appreciate. Being able to turn the leftover egg and truffle into a delicious tamago kake gohan was a nice touch. The staff were attentive, the restaurant and restroom were clean, and the lack of lingering smells on my clothes was a plus for me as a woman. With all private dining rooms and child-friendly policies, this place is perfect for not only dates and business meetings but also family gatherings. I will definitely be back.

Yakiniku Zerojo, located in Omotesando, opened in December 2018 as a yakiniku restaurant with all private rooms. They specialize in female cattle and source the best brands of meat at that time. This time, we tried the Yonezawa beef. The menu consists of courses only, but they plan to introduce a la carte options in the future! The atmosphere and tableware are stylish, and the food is delicious with various unique touches. The rare Yonezawa beef sirloin, lightly seared and wrapped in spring onions and myoga with ponzu sauce, was light and tasty. The sirloin hot pot, with the sirloin soaked in a rich broth with winter melon, was excellent. The yukhoe, a rare combination of beef and squid with a Korean-style seasoning, was surprisingly delicious. The appetizer of live sea urchin and caviar somen was a creamy and delicious start to the course. The salt-grilled premium black wagyu black tongue had a firm yet tender texture that melted easily. The harami had a rich flavor typical of this cut of meat. The seared lean meat was quickly seared and delicious. The selected black wagyu marinated in sauce and grilled had absorbed the sauce well, with just the right amount of fat marbling. The shoulder triangle meat allowed us to enjoy both the umami of the meat and the sweetness of the fat. The chopsticks rest of junna and edamame jelly was refreshing and satisfying. The selected fillet meat sukiyaki with summer truffle flavor was a luxurious dish with 100g of fillet meat per person! The tail soup (red) was soft and flavorful, with a slightly spicy kick, while the clam soup (white) had a rich umami flavor. We couldn't choose between the two and had both. The beef tongue curry and fruit tomato zero noodles paired tender tongue with a classic European-style curry. The zero noodles had a chewy texture with the acidity and sweetness of the fruit tomato. It was a perfect way to end the meal. The Tsubaki course included: appetizer of live sea urchin and caviar somen, seasonal vegetable salad, wagyu and squid tartare, Yonezawa beef sirloin wrapped in spring onions and myoga, hormone skewers of heart and tripe, one dish of winter melon and sirloin hot pot, salt-grilled premium black wagyu tongue, harami, seared lean meat, chopsticks rest of junna and edamame jelly, selected fillet meat sukiyaki with summer truffle flavor, soup (white) clam soup and (red) tail soup, sauce for roast, shoulder triangle, meal of fruit tomato zero noodles and beef tongue curry, and dessert of seasonal fruits peach and muscat.

Enjoy premium yakiniku in a private room at Yakiniku Reijo Omotesando. Located behind Omotesando AO, the restaurant offers a quiet and relaxing environment underground with individual private rooms. You can focus on eating with peace of mind as the staff will take care of the meat for you. We tried the Tsubaki course, and here are some of the highlights. First, the Caviar and White Shrimp Cocktail - a delicate combination of white shrimp from Toyama prefecture with shallots and caviar, creating a delightful flavor. Next, a unique dish where you place the vegetables on the plate as you like, showcasing individuality. The seafood and kimchi-wrapped wagyu with sea urchin, scallop, and tuna, complemented by kimchi and yam, along with uni and fish milt, is a luxurious ensemble that will make your taste buds happy. The carefully selected three types of tongue, including black tongue, middle tongue, and back tongue with white kelp in between, enhance the meat's umami with its richness and acidity. The two types of harami, Sagari and Harami, are also delicious, especially when dipped in sake lees and yuzu pepper miso. The black wagyu sirloin shabu-shabu with a rich clam chowder-like broth made from beef bone broth and clam is a unique experience. The thinly sliced sirloin is quickly shabu-shabu'd, enhancing the flavor with the broth and meat's umami. Dining in this sophisticated atmosphere and enjoying high-quality food is sure to satisfy anyone you bring along. I'm already thinking of inviting my parents next time.

I visited "Yakiniku Reijo" near Omotesando Station! There is a famous glass tableware shop called Sugahara nearby! The restaurant opened at the end of 2018, and I was able to make a reservation at the last minute! There were a total of four courses, but being a foodie, I chose the most expensive and extensive course, the "Botan (13 dishes for 18,000 yen)"! The menu was listed on Tabelog, and I was excited about the enticing dishes even before I started eating! We started with a toast with beer and began the meal! The first dish was "Shark Fin Royale", which got me excited right from the start with shark fin! The second dish was "Wagyu and Squid Tartare-style Salad", which combines beef and squid in a delicious Korean-style seasoning. The third dish was "Low-temperature Cooked Wagyu Sashimi Three Ways", where liver, heart, and tongue are served after being cooked at a low temperature. They provide three different dipping sauces, allowing you to enjoy each cut with a different flavor. The fourth dish was "Seafood and Kimchi Wrapped in Wagyu", which includes tripe, squid, and kimchi wrapped in sirloin. It was incredibly delicious! The fifth dish was "Select Black Wagyu Two Ways (Salt-grilled)", where the staff grilled the meat in yakiniku style. Each cut came with a different dipping sauce. The sixth dish was "Jelly with Shrimp and Seasonal Vegetables", a palate cleanser before the next dish. The seventh dish was "Select Black Wagyu Two Ways (Sauce-grilled)", with each cut having its own unique sauce. Despite trying several cuts, each had a distinct flavor, allowing me to enjoy them all without getting tired of the taste. The eighth dish was a choice between white soup (clam) or red soup (oxtail), and I chose the "red soup (oxtail)"! It was quite spicy, but as a fan of spicy food, it was the perfect soup! Rich and flavorful, with a strong punch in a small portion! The ninth dish was "Seared Chateaubriand Yukhoe", incredibly delicious! The tenth dish was "Millefeuille of Select Sirloin", where two pieces of sirloin are grilled together. The eleventh dish was "Wagyu Nigiri (Caviar, Karasumi)", a delicious treat on a hot plate. The karasumi was thinly sliced, harmonizing perfectly as a condiment for the nigiri. For the meal, you can choose between cold noodles or curry. Cold noodles or curry... the ultimate choice for me... After an hour of deliberation, I chose the "Wagyu Curry"! Finally, for dessert, we had "Seasonal Fruits", small portions of high-quality fruits that were perfect for a drinker like me. After this, I had a second party to attend, so that's all for now. This course includes a lot of Wagyu beef, but each dish has a different seasoning, so you won't get tired of eating. The menu composition was also excellent. The restaurant is stylish and very clean. It has private rooms, making it suitable for various situations. The staff were friendly and cheerful, making it a fun night! I would love to come back again!

Cherry blossom course costs over 10,000 yen, and high-end yakiniku restaurants can feel intimidating. However, the yakiniku here left me feeling like "Is this price too low for what we got?" It was a very satisfying course! The meat was top quality, and in addition to that, seasonal high-quality seafood, vegetables, and fruits like sea urchin, clam, caviar, truffle, mountain vegetables were generously included. (The menu changes depending on the season) They also pay attention to the dishes, with each one looking like a piece of art. Since all rooms are private, I was able to enjoy the beauty and deliciousness of the food in a dreamy atmosphere. The homemade kimchi was incredibly delicious, and the all-you-can-eat option was a nice touch. Also, the handsome waiter cooked the yakiniku for us, which was also a delicious experience. It was my first time at a high-end yakiniku restaurant where you don't have to cook it yourself, so I was a bit nervous. I often find that the courses at high-end yakiniku restaurants are not filling enough, but this one had a good amount of food, and I left feeling very satisfied. They even gave us a free Frisk candy of our choice on our way out, showing that they pay attention to the smallest details and were perfect until the end. I would love to use this place again when I want to spend a special time.

I went to this newly opened restaurant with my friends, which has a great reputation for delicious food. Since it was my first time there, I wanted to try all the delicious dishes, so I ordered the most expensive course for 18,000 yen. It started off with stylish appetizers and then moved on to low-temperature cooked meat, which was excellent. The grilled tongue in particular was incredibly delicious! And when the Chateaubriand with trendy truffles arrived, it was irresistible. I personally love lean meat, and the lean meat here with the sauce was so good that I wanted seconds. From yakiniku to meat sushi, and ending with luxurious fruits, the 18,000 yen course was a steal! I can't wait to go back again soon. Ossu ossu!

I was brought here for my birthday. There were outlets available. I was even able to borrow a charger, the hospitality was amazing.