Today, I visited a yakiniku restaurant affiliated with Yakiniku Traji, which opened in 2021. The restaurant offers a full attend system where the griller provides the best grilling method for each cut of meat. I had high expectations for this dining experience! I ordered the "special" premium course which features the finest cuts of beef from "San no Gyuu." The course included: - Cold corn flan with consomme jelly - Hand-rolled tartare yukke with caviar - Thick-cut tongue - Two types of premium lean cuts - Seasonal grilled vegetables - Refreshing somen noodles - Chateaubriand steak sandwich - Seasonal water kimchi with melon - Two types of grilled meats with special sauces - Truffle-grilled select sirloin - Choice of curry or cold noodles for the main dish - Dessert of Jersey cow ice cream with watermelon foam - Mango from Miyagi Prefecture The presentation of the dishes was beautiful and got me excited. Before grilling, they showed us the meat of the day, raising our expectations even more. We toasted with beer and waited for the dishes to arrive. The thick-cut tongue was so tender it felt like a drink, and the two types of lean cuts that followed were so delicious we finished them quickly. The somen noodles for chopstick rest were flavorful and refreshing. Then came the impressive Chateaubriand, served as a sandwich. They even baked the bread on the spot, and it was crispy and hot. I could easily have eaten 2 or 3 of those sandwiches. The truffle-grilled select sirloin was generously topped with truffle, enhancing the aroma and enjoyment of the meat. The combination of egg, sauce, and truffle was exquisite. For the finale, we couldn't choose between curry and cold noodles, so my friend and I each picked one. The noodles had a firm and chewy texture that was irresistible. Lastly, we enjoyed a dessert of white dumplings with mango sauce, which looked stunning. The restaurant's interior was elegant, with a luxurious black and red color scheme, making it perfect for dates, business dinners, or special occasions. I definitely want to visit again. Thank you for the wonderful meal.

Yakiniku Toraji is a yakiniku restaurant that offers a full-attended service where professional grill chefs cook carefully selected black wagyu, including Toraji wagyu raised in their own ranch, to perfection. The menu I ordered this time was the Special Course limited to one group per day for 14,800 yen. Here are the dishes included in the course: - Beef tail and seasonal mushroom clay pot - Pear tartare yukhoe with caviar - Meat sushi - Tongue red wine stew - Thick-cut tongue - Two types of selected lean meat - Two types of seasonal grilled vegetables - Fig salad - Chateaubriand steak sandwich - Seasonal water kimchi - Today's tare yaki - Sirloin truffle sukiyaki - Today's meal - Today's dessert The restaurant has a chic interior with a black color scheme and red glass windows, creating a surreal and fantastical atmosphere. It's a very calming space, perfect for special occasions.

Neither good nor bad... there was nothing particularly outstanding or terrible about the food. It was just average. However, it was convenient to have the courses cooked for us. If given the chance, I might consider going back. Thank you for the meal.

[Location] 2F, Shinjuku Daikan Plaza A Building, 7-1-7 Nishi-Shinjuku, Shinjuku-ku, Tokyo [Nearest Station] 7-minute walk from Shinjuku Station West Exit [Opening Hours] 【Lunch (Weekends and Holidays only)】11:30-15:00 (Last Order 14:00) 【Dinner】Every day 17:00-23:30 (Last Order 22:30) "Ushi Jirushi" is a high-end model of a restaurant affiliated with the famous yakiniku restaurant Toraji. The highlight here is the "complete omakase full-attended system" where the grill master ensures that all meats are cooked to perfection, giving you a sense of superiority and high expectations. The interior of the restaurant is unified in chic dark tones, exuding a sense of luxury. The use of red accents on the walls at each table adds a stylish touch. There are both table seating and private rooms, with partitions that allow each table to enjoy privacy without worrying about the neighboring tables. The sofa seats are comfortable and suitable for various occasions, whether for business entertainment or a date. [Todays Order] - Beef Shank - ¥16,500- - "Selected" Premium Special Course that includes everything at "Ushi Jirushi"! ※ (Full-attended system) + 5 glasses of wine set (1 glass of sparkling, 1 glass of white, 3 glasses of red) ¥8,800- [Appetizers] - Cold Corn Flan with Consomme Jelly - Hand-rolled Tartare Yukke with Caviar - Red Wine Braised Tongue [Grilled and Salted Items] - Thick-cut Tongue - 2 types of selected lean meat - 2 types of seasonal grilled vegetables - Mouth freshener "Mitsugami" (Iyoppo no Ito Somen) [Specialty] - Chateaubriand Steak Sandwich - Seasonal Water Kimchi with Melon [Grilled with Sauce] - 2 types of grilled items with sauce - Sirloin Truffle Yaki Suki [Meal] - Today's Meal: Black Wagyu Beef Sinew Curry - Cold Noodles (Served as a special addition) [Desert] - "Shiratama" with Miyazaki Mango Puree - Today's Dessert: Milk Coffee Pudding with Andes Mint Jelly, Watermelon Espuma - Milk Coffee Pudding Enjoy the exquisite dining experience at "Ushi Jirushi" with its high-quality ingredients and impeccable service.

I went there for the first time. The atmosphere inside the restaurant is calm and nice, but the back semi-private rooms have a view of the aisle, so people might see you, maybe they should consider installing curtains. The food is delicious though. The layout of the restaurant is a bit inconvenient because the grill is made above and it's a bit far from the back seats to cook the meat. They say they will cook everything for you in the 10,000 yen course, but if they want to compete with other restaurants in terms of price, they might want to upgrade their service a bit more!

For more details, please visit the blog: https://tokyo-tabearuki.com/ushijirushi-shinjuku 1 Overview of Yakiniku Ushijirushi Shinjuku Store Store Name: Yakiniku Ushijirushi Genre: Yakiniku Nearest Station: 5 minutes walk from Shinjuku Station West Exit Tabelog Rating: 3.57 GoogleMap Rating: 4.3 Opening Year: June 10, 2021 Ushijirushi opened in Shinjuku on October 1, 2021. It is a high-end brand of the leading company in the yakiniku industry, Traji, which operates about 70 stores mainly in Tokyo. According to a PRTIMES article at the time of opening, Traji Co., Ltd. announced the opening of "Yakiniku Ushijirushi Shinjuku Store," a full-attended yakiniku restaurant where "yaki-shi" grills the best meat for each part in front of customers. 2 How to get to Yakiniku Ushijirushi Shinjuku, Exterior, Interior Atmosphere, Business Hours, Menu Address: 7-72 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023, 2nd Floor 5 minutes walk from Shinjuku Station West Exit Lunch (Sat, Sun, Holidays only): 11:30-15:00 (L.O. 14:00) Dinner: 17:00-23:30 (L.O. 22:30) Closed: No regular holidays The "San no Ushi Course" includes: - Cold corn flan with consommé jelly - Hand-rolled tartare yukke with caviar - Thick-cut tongue - 2 types of selected lean meat - 2 types of seasonal grilled vegetables - Sorbet - Chateaubriand steak sandwich - Seasonal water kimchi - 2 types of grilled sauce of the day - Grilled selected sirloin with truffle - Rice dish of the day - Dessert of the day - Mango from Miyazaki Prefecture 3 What we had at Yakiniku Ushijirushi Shinjuku Today's companion is my university junior, S-kun, a renowned shogi problem writer who has recently released a collection of works. This visit is also to celebrate his achievements. We started with a toast with beer. The manager appeared with the meat. The thickness before cutting was impressive. The first course was an appetizer, a cold corn flan with consommé jelly, which was refreshing and full of corn flavor. The combination with the broth-infused jelly was exquisite. Next was a hand-rolled tartare yukke with caviar, which had a unique presentation with yukke in the middle. The combination of sweet yukke, caviar, saltiness, and shiso flower was delicate and flavorful. We were excited to see the "yaki-shi" who would grill the meat. Surprisingly, it was a young woman who was friendly and easy to talk to.

-Yakiniku Gyoin Shinjuku Store- "Recommended points" ◉ For those who love yakiniku ◉ For those who enjoy yakiniku with full attention from the grill master ◉ For those looking for a place for dining with colleagues, family, or loved ones Featuring carefully selected black wagyu beef, with a focus on Tragi Wagyu raised at our own farm, Tragi Farm! Each table is served by a professional grill master, ensuring the best grilling experience with perfect doneness, making it a top-notch yakiniku restaurant! ▷▷Order▷▷ - A total of 17 dishes to enjoy the full range of Gyoin's offerings - Premium Special Course: 16,500 yen 【Appetizer】 - Sweet Corn Cold Flan with Consomme Jelly - Tartare Yukke Hand Roll with Caviar - Red Wine Braised Tongue 【Grilled/Salted】 - Thick-cut Tongue - Select Lean Beef - Seasonal Grilled Vegetables - Mouth Refresher: Three Gods 【Specialty】 - Chateaubriand Steak Sandwich - Seasonal Water Kimchi 【Grilled/Sauce】 - Daily Sauce Grilled Dishes - Truffle-grilled Sirloin - Sukiyaki 【Rice Dish】 - Today's Rice Dish 【Dessert】 - Today's Dessert: Mango from Miyazaki Prefecture ◆ Tartare Yukke Hand Roll Served on a fun-shaped seaweed, the Yukke is topped with caviar for a delightful presentation. Folding it in order allows you to enjoy it without making a mess and savor the fresh thigh meat, caviar, and shiso flower combination! ◆ Red Wine Braised Tongue Different from grilled tongue, this dish features "Tansaki" and "Tan-naka" simmered in red wine for 5 hours to fully enjoy the tenderness of the tongue! ◆ Grilled/Salted Assortment Featuring Tongue Base, Top Sirloin, Kaonomi, Zucchini, Eggplant, and more, each grilled with a nice sear to lock in the juices and umami flavors. Enjoy with sudachi and salt or sansho miso for extra flavor! ◆ "Demon Grated" for Chopstick Rest Served with homemade ponzu sauce, this dish helps cleanse the palate and prepare for the next course. The gentle acidity and refined flavor of the homemade ponzu set it apart from store-bought versions! ◆ Mouth Refresher: Three Gods Featuring premium somen noodles even thinner than regular Ibo-no-ito by 0.2mm! The thin noodles still absorb the broth for a delightful experience! ◆ Chateaubriand Steak Sandwich A specialty item on the menu! Chateaubriand is a highly sought-after cut from the center of the fillet. The sandwiched bread is toasted in advance but re-toasted on the grill to enhance the aroma. The homemade steak sauce, rich with onions and fruits, complements the meat beautifully. A grand sandwich indeed! ◆ Seasonal Water Kimchi (Melon) Yes, it's kimchi made with melon! Unlike regular melon, this dish retains the kimchi flavor while preserving the sweetness of the melon for a surprisingly delicious combination! Another handmade specialty by the chef! ◆ Grilled/Sauce/Sukiyaki Enjoyed with a dipping sauce made with kelp broth, enhancing the meat's umami with a refreshing aftertaste. - Wagyu Harami: Served with vinegar-pickled onions and Kyoto's black shichimi pepper, offering a refreshing and spicy combination. ◆ Truffle-grilled Sirloin Accompanied by a lustrous egg from Oita's Ran-oh, the rich orange yolk adds to the happiness just by looking at it. When eaten, it brings even more joy! The carefully grilled sirloin is delicately placed next to the egg, generously topped with truffles. A recommended way to enjoy it is to mix the egg yolk well before indulging in the rich flavors!

- Restaurant Name: Yakiniku Gyoin Shinjuku Branch This is a new brand of Yakiniku Traji, where you can enjoy high-quality premium yakiniku at a good cost performance as they raise black wagyu beef in their own ranch. I visited on a weekday evening with a reservation. The chic and elegant adult space with dim lighting welcomed us and we were guided to a private room. - What we ordered: - Gyoin Beef Course @ 16,500 yen - Drinks were ordered separately from the a la carte menu - Highlights of the meal: - White Wine: Viognier grape variety, aromatic with notes of white peach and flowers, followed by a fruity taste with a hint of bitterness at the end. - Corn Cold Flan: A flan made with corn sweetness and consomme jelly with chicken and beef essence. - Tartare Yukke Hand Roll with Caviar: Marinated thigh meat with caviar and shiso flower for a refreshing accent. - Red Wine Braised Tongue: Delicate and tender tongue meat with a creamy sauce and a hint of bitterness from the flowers. - Grilled Items with Salt: - Tongue Tip with Yuzu Citrus or Sansho Miso - Top Blade grilled slowly with salt or wasabi - Knuckle with a meaty texture - Zucchini and Eggplant with a nice grilled flavor - Three Deities Somen: Premium somen noodles, thinner than usual, served as a palate cleanser. - Red Wine: Shiraz from Barossa Valley, Austria, with a deep and complex aroma of black fruits and pepper nuances. - Chateaubriand Steak Sandwich: Rare cut from the center of the fillet, rich in sweetness and umami with a yeast aroma from the bread. - Melon Water Kimchi: Refreshing water kimchi with a salty surface and a sweet, juicy interior. - Grilled Items with Sauce: - Dipping Sauce with Kelp Dashi - Lamp with a good thickness and lingering umami - Wagyu Harami with pickled onions and Kyoto black seven spice - Sirloin Truffle Sukiyaki: Sirloin with a rich sweetness, served with a brand egg and truffle for a luxurious experience. - Today's Special Meal: Special curry with black wagyu beef tendon, made with onions, apples, and beef tendon. The meal was exceptional with each dish offering a unique and delicious experience. The highlight was the Chateaubriand steak sandwich and the Sirloin Truffle Sukiyaki, which were both incredibly flavorful and satisfying. The overall dining experience was top-notch in a sophisticated and intimate setting.

The other day, I finally got to visit Gyuan Shinjuku, a restaurant that had been on my must-visit list for a while. I opted for the Gyuan Course priced at 16,500 yen, which allowed me to try a variety of dishes in small portions. The balance between the meat and other dishes was perfect, making it easy to enjoy everything without feeling overwhelmed. The high-quality meat was expertly cooked by professionals, ensuring that it was served in the best possible condition. I particularly enjoyed the Chateaubriand steak sandwich and the truffle-grilled selected sirloin. I wanted to ask for seconds of the rice without hesitation - it was that good! The combination of sweet melon and refreshing water kimchi was divine, and I couldn't resist finishing every last drop. The detailed explanations of the dishes and the exceptional hospitality made the experience even more enjoyable. I had been holding onto a mysterious golden card from this place for a while, and I finally discovered that it offers a discount - what a relief!

Visited based on the recommendation of a friend who loves yakiniku. This is a high-class restaurant derived from the famous yakiniku restaurant "Toraji". They select high-quality beef, including their own farm-raised "Toraji beef", and the staff will cook it for you. The interior of the restaurant is stylish with a red and black color scheme, and every angle is picture-perfect! The lighting focuses on the dishes on the table, and even the show plates are cool, showing attention to detail. This style is also available at their Ginza branch in addition to the Shinjuku location. The menu is written in English and Chinese, attracting many foreign customers. There are three course options starting from 11,000 yen. We chose the 16,500 yen course featuring "San no Gyu". The signature steak sandwich that I often see on social media is included in all courses. First, they presented the "meat of the day", which included three different cuts from different regions: Hokkaido fillet, Miyazaki sirloin, and Ibaraki rib. For the appetizers: Corn flan with consommé jelly, Tartare yukke hand rolls with caviar, and Red wine-braised beef tongue. The grilled salt dishes included thick-cut tongue, two types of selected lean meat, and two types of seasonal grilled vegetables. The meal ended with somen noodles as a palate cleanser, followed by the signature Chateaubriand steak sandwich and a refreshing water kimchi made from melon. Lastly, there were two types of sauce-grilled meats: ribeye and rump. The ribeye was tender and flavorful, while the rump was slightly overcooked but still tasty. Overall, a truly enjoyable dining experience.

This is my second visit. I ordered the Niu no Ushi course! It included a cold corn flan with consommé gelee, tartare yukhoe hand rolls, red wine simmered tongue, thick-cut tongue, Yobonoito mizu kimchi (melon), Chateaubriand steak sandwich, today's grilled two types of meat (lamp, harami), sirloin truffle grill, white coffee pudding, and chestnut ice cream. The staff at the restaurant cook the meat for you, providing each cut at the perfect level of doneness. The Chateaubriand steak sandwich is incredibly delicious.

Limited weekend lunch menu [Chateaubriand steak sandwich course] ¥8,800 I was looking for a place where I could enjoy katsu sandwich, yukke, and grilled sukiyaki all at once and ended up at this Shinjuku gourmet restaurant, which is rare and originated from Toraji. I was hesitant about going to Toraji if other places were full, but the quality here is so high that I can't believe it's part of the same chain! The first dish, the yukke and lean meat sushi, left me feeling a bit disappointed by the small amount of yukke, but even in small quantities, it was very satisfying♡ The chateaubriand katsu sandwich was so melty—everything was melty〜〜〜←random. In a course menu, it's common to have some dishes that are delicious and some that are not so great, but everything here was delicious, and the sauce really brings out the flavor of the meat!! When I complimented the sauce to the staff, they told me they use a kelp dashi base. The sauce has a slightly gentle sweetness, with the meat and sauce initially having equal presence, but the meat's umami lingers in the mouth at the end. It's wonderful♡ The kimchi served as a palate cleanser was to my liking~♪ The cold noodles seemed to be a specialty, with a fragrant broth and a frozen dashi topping the noodles, which melted to create a refreshing, summer-like dish. The dessert pudding had a white coffee flavor and came in an original package. It was so creamy♡ I kept saying how surprisingly delicious it was, even to the staff, and it has become my number one yakiniku restaurant. Congratulations, Toraji!!

It was an anniversary course, and it was amazing value. They generously topped the grilled steak with plenty of truffles. The Chateaubriand sandwich had a consistently delicious taste. Thank you for the meal. The prices may be slightly higher compared to other nearby restaurants, but the taste is definitely top-notch. I will come back again.

Located in Ginza, Shinjuku, and Kyobashi. Kyobashi is more casual. In Shinjuku, you have to take the stairs to the second floor. The interior has some red accents. The Chateaubriand sandwich is a must-try here. Ordering a course menu is convenient and enjoyable. The meat dishes are consistently top-notch. The draft beer is beautifully poured and tastes great. There is one private room that can accommodate up to 6 people. It was appreciated that we could be flexible with our orders, such as enjoying a variety of curry and cold noodles at the end of the meal.

The taste is a step above rival stores at the same price. The explanations from the grill chef are clear and detailed. However, the service was unusually slow on this day. Last time it took an hour and a half, but this time it was three hours. There are only two other groups of customers, so it shouldn't be that busy. It would be helpful if they could inform us of the pace in advance.

I went to a restaurant that had been on my mind for a while and had a reservation made a few days ago. The restaurant is located on Kotaki Bridge Street, just a few minutes' walk from Seibu Shinjuku Station. When you climb the stairs to the second floor, you will find a chic and moody space with a black and red color scheme. The seats are spacious, allowing for a relaxed dining experience. We ordered the "San no Ushi Course" for 16,500 yen, which included dishes such as corn cold flan, tartare yukhoe hand rolls, Hokkaido asparagus wrapped in bacon, thick-cut tongue, and thick-cut lean meat (filet, ichibo). The staff cooked the meat for us, allowing us to enjoy it at its best. All the dishes were delicious, especially the quality of the appetizers was impressive. Before the meal, they showed us the meat before cutting it, which was amazing! The attention to detail in the service was impeccable, making it a great choice for special occasions such as dates, anniversaries, or business dinners. The corn cold flan appetizer was delightful, with a jelly-like texture and a refreshing sweetness from the corn. The yukhoe hand rolls were made with marinated beef tartare on top of vinegared rice, topped with perilla flowers. Rolling the seaweed around it and taking a bite was a delightful experience. The combination of the tartare's flavorful sauce, the saltiness of the caviar, and the floral aroma of the perilla flowers was irresistible! The crispy bacon-wrapped asparagus, known as "chojang," was served with a vinegar miso sauce that added a spicy kick. The tongue, ichibo, and filet were all thick-cut and delicious. The tongue was tender with a crispy surface and a subtle richness from the fat. It was refreshing when paired with sudachi citrus. The ichibo had a juicy and flavorful fat that melted in the mouth, complemented by salt and wasabi. The lean filet was tender and had a rich flavor that lingered. The grilled zucchini and eggplant were generously sized and packed with flavor. The palate cleanser was "Sanjin," the highest-quality "Yobonishiki" noodles. The thin noodles, combined with the green onion and ginger broth, were light and refreshing. The eagerly awaited Chateaubriand steak sandwich was served on a bread made with plenty of whipped cream and butter. The bread was baked crispy on the grill, topped with a chariabin sauce, and the Chateaubriand was placed on top. The combination of the refined and subtly fatty Chateaubriand with the bread and sauce was exquisite. The Chateaubriand was tender and juicy. It was so light that I finished it in no time. The seasonal water kimchi was made with melon. The broth had a kimchi flavor while the melon was sweet, creating a unique sensation. It was refreshing and served as a nice break between courses. The chicken was tender and juicy. It enveloped the tongue in a softness that was pleasant. It was delicious when eaten with the kombu dashi, and personally, it was my favorite! The harami had a crispy texture and a good bite. The richness paired well with the sweet and refreshing new onions and black pepper, making it easy to eat. The sirloin sukiyaki was garnished with summer truffles shaved in front of us, which was luxurious! We enjoyed it by mixing it with sauce and egg yolk. The sirloin had a rich fat that was delicious. After finishing the meat, it was served as a rice bowl topped with egg. The luxurious truffle flavor was so delicious! For the finale, we had the indulgent choices of curry and cold noodles. I couldn't resist choosing both! The curry with tender shredded beef was delicious. The pleasant spiciness and sweetness of the curry made it easy to eat, and I finished it all in no time. The cold noodles with an egg-like flavor were served with beef and chicken broth, making it easy to eat, and I enjoyed it to the last bite.

A stylish yakiniku course where you don't have to cook yourself. The restaurant has a spacious and chic atmosphere with dim lighting. Each dish is carefully presented on beautiful plates and tastes delicious. Highly recommended for dates or meals with your partner. Not recommended for groups or middle-aged men. :)

- Previous Tabelog Rating: 3.55 (as of June 2023) - Genre: Yakiniku (Japanese BBQ) and Steak - Part of the Toraji restaurant chain! Overall impression: Full service and luxurious! Great for a date. Everything was delicious, but the "Chateaubriand Steak Sandwich" was especially good! They have a wide selection of drinks, and the beer with its delicious foam was a standout! Menu: - Beef Tail Soup - Hand-rolled Tartare Yukhoe - Pickled Udo with Miso - Salt-grilled items: Thick-cut tongue with salted yuzu, lamp with salted wasabi, beef harami with salted wasabi, zucchini, asparagus - Kyoto vegetables Mizuna salad - Specialty Chateaubriand Steak Sandwich - Sauce-grilled items: Roast with black shichimi pepper, seared Ichibo with grated daikon - Melon Salt Kimchi - Sirloin Summer Truffle grilled sukiyaki - Finale: Black Wagyu Beef Curry, Cold noodles - White Coffee Pudding - Hyuganatsu Sherbet Highlights: - The Beef Tail Soup had a great flavor with daikon, making it a good option for vegetarians. - The Hand-rolled Tartare Yukhoe with momo meat, caviar, and shiso flower was amazing. The shiso flower added a nice accent! - The Pickled Udo with Miso as a chopstick rest was a nice touch. I love udo. - The Salt-grilled items were all delicious, especially the lamp which I usually don't like, but this one was great! - The Specialty Chateaubriand Steak Sandwich was incredibly luxurious and delicious! - The Roast with black shichimi pepper was tasty, and the Ichibo with grated daikon was a standout. - The Melon Salt Kimchi with Selfieyu grass was tasty and interesting. - The Sirloin Summer Truffle grilled sukiyaki had a great aroma and was delicious. - Both the Black Wagyu Beef Curry and Cold noodles for the finale were excellent choices! - The White Coffee Pudding was surprising and delicious, with a smooth texture. Restaurant ambiance: The interior is dark with black and red tones, creating a calm atmosphere. They have booth-like table seats and semi-private spaces. Crowdedness: It's better to make a reservation. Service: The service was friendly and good.

Tonight, I had a yakiniku dinner at Yakiniku Toraji on Shinjuku Kotaki Bridge Street! I went for the top-notch brand beef, Toraji's finest, with a mix of Toraji Wagyu and carefully selected black wagyu courses! The restaurant's interior is sophisticated with black as the base color and red accents that stand out, giving it a refined Toraji color scheme! The color of the meat also stands out beautifully! Tonight's course included Toraji Wagyu and premium black wagyu. Let's enjoy the skill of the grill master while savoring some drinks! Here we go! Starting with the beef tail soup! The first dish is a warm tail soup with the flavors of daikon and tender tail meat seeping through. The high-quality Komutan soup soothes the stomach! Next, we have the hand-rolled tartare yukhoe! Black wagyu thigh meat tartare with accents of shiso flowers and caviar! Wrapped gently in crispy nori, the harmony that spreads in your mouth when you take a bite is exquisite! The mellow vinegar rice enhances the taste of the high-quality tartare. Let's now enjoy the grill master's skills! Thick-cut black wagyu tongue! After grilling the thick-cut tongue thoroughly on both sides, the meat is cooked carefully inside. The crispy texture on the surface and the milky meat juices overflowing create a delightful experience! Enjoy the refreshing taste with rock salt and sudachi! Next is the black wagyu rump! The thick-cut rump is quickly grilled, then placed on top of zucchini and covered like a steak. The perfect cooking with a crispy surface and rare interior! The surface is fragrant, and the inside is rare. Enjoy it with freshly grated wasabi! The zucchini also absorbs the meat's flavor, creating a deep and flavorful dish! Moving on to the black wagyu harami! Grilled together with asparagus, the tender fiber of the harami is fragrant, and the wasabi accents complement it well! The meat's quality is evident in its non-overpowering taste and refreshing aftertaste! Udo with spicy vinegar miso dressing! A refreshing break with Udo's crisp texture! The vinegar miso with a hint of red pepper complements the beer well! Chateaubriand steak sandwich! The bread and meat are carefully grilled in a roaster and generously topped with caramelized onion charapin sauce. Once toasted gently sandwiched, cut it! Enjoy the vibrant cross-section before taking a bite! The meat juice and sauce are caught by the dense toast, and the taste that spreads in your mouth will make your cheeks relax! The rich yet refreshing white wine pairs perfectly with it! Now, let's move on to the grilled shabu! Let's go with red wine from here! Grilled shabu of loin! The finely marbled loin is quickly seared on both sides. Dip it in the refreshing dashi with kombu and citrus, then finish it off with black shichimi for a fragrant touch! The refined taste finished with a Japanese touch is elegant! Grilled shabu of ribeye! The ribeye is also lightly seared and served with grated daikon! The fresh and crispy grated daikon harmonizes with the red meat's umami for a refreshing taste! Red meat melon water kimchi! Red meat melon in water kimchi! The balance of sweetness and saltiness with the scent of self-grown herbs! This sweet-like palate cleanser is delightful! Truffle grilled shabu of sirloin! The sirloin is carefully grilled and finished with plenty of freshly shaved truffles! The harmony of sirloin's umami and the rich aroma of truffles spreads in your mouth! For the meal, we have a European-style curry packed with gravy! The meaty curry with just the right amount of spices and chunks of meat is perfect with the fluffy rice! Katsuobushi and marinated chicken cold noodles! The rice flour noodles in a soup that wraps around them with a refreshing sudachi and a side of fresh daikon grated with a crispy texture! A fitting dish to end the meal! Today's dessert! A coffee-flavored pudding that looks pure white! And a refreshing yuzu sherbet with a tangy acidity to cleanse the palate at the end! Well, while admiring the skills of the grill master, let's relax and enjoy the meal.

Every 29th of the month is Meat Day at our house! So, we visited a meat shop that caught our interest. This time, we went to a shop near my workplace that I had seen around. We ordered the special beef course that was available for same-day reservations. We started with a glass of white wine since we couldn't find sparkling wine. The meal included: oxtail soup, hand-rolled tartare yukhoe, spicy miso-dressed udo, thick-cut tongue with salt, a selection of premium cuts with salt or wasabi, seasonal grilled vegetables, chrysanthemum salad, the famous Chateaubriand steak sandwich, premium cuts of grilled shabu-shabu, a refreshing melon water kimchi, special sirloin truffle yakiniku, a choice between cold noodles or beef tendon curry for the main dish, and a dessert of either hyuganatsu sherbet or white coffee pudding. The Chateaubriand steak sandwich was exceptional, and the truffle yakiniku was rich and flavorful. The meal was satisfying and delicious. The hyuganatsu sherbet and white coffee pudding were also delightful. Overall, the experience at this high-end yakiniku restaurant was fantastic. Highly recommend trying the Chateaubriand steak sandwich! Thank you for the feast!

The quality of the meat is good. It's not greasy at all and very delicious. However, the variety of dishes is limited. This could also be a strategy. I realized that taste is the most important factor, as other famous restaurants have reduced the quality and quantity of meat while keeping the prices the same. The seating arrangement is good, with other customers not in view. There is plenty of space to enjoy a meal in a calm atmosphere. Thank you for the meal, I will come again.