I heard it was delicious from a gourmet friend and decided to go. It was full on a weekday at 7 pm, so I recommend making a reservation. There are 14 seats at the counter, with two staff members at the roaster. We toasted with a draft beer! The design on the beer mug was cute. It was fun to watch the staff cutting and seasoning the meat behind the counter. We ordered while getting recommendations from the staff. The kimchi assortment was delicious, especially the daikon kimchi. The thickly sliced beef tongue was delicious, and they also taught us how to cook it. The tripe sashimi was surprisingly good, especially with the chojang sauce. The pork uterus sashimi was cooked perfectly. The abshin, a mix of heart and fatty meat, was a must-try dish. The toromino, a sandwiched part with fat, was tender and tasty. The red meat was a spicy and delicious dish. Lastly, we tried the akasen, a small portion of the fourth stomach of a cow, similar to small intestine but with more elasticity. We finished with the special curry and comtan noodles. The curry had plenty of meat and eggs, making it mild. The comtan noodles had a gentle beef bone soup flavor. The owner, Tetchan, was not there that day, but the staff was friendly and made our dining experience enjoyable. I would love to visit again soon!

The counter yakiniku restaurant nearest to Ikejiri Ohashi Station aims to be a casual and community-oriented establishment where you can easily dine alone. The recommended tongue is thick and impressive, and the sauce for the harami is addictively garlicky. Next time, I'll try the drinkable sirloin that I missed this time. They have a branch in Sangenjaya and are planning to open a shop on Kokusai Street in Okinawa. They had some of the meat grilled by someone who came to practice from Okinawa.

The "Chan Series" is a group of yakiniku restaurants where all the other branches have names ending in "Chan." Inspired by family-style restaurants, the head chef came up with this unique concept. The charm of dining at the counter is the close interaction with the staff. The friendly and chatty staff will even help you cook the meat if they have a moment. The staff at Tetchan's restaurant come from other "Chan Series" branches and even from Okinawa, showing their flexibility and skill. The meat is top-notch, and you might feel like you're getting 1.5-2 times the value compared to other places. Some might find it unconventional, but the garlic butter, magic powder, and horumon seasoning add extra flavor to the already delicious meat. The attention to detail in the dishes and the fun and friendly staff make this place a favorite. I love this kind of restaurant, and since it's close by, I'll definitely be back soon!

Visited for dinner. About a 3-minute walk from Ikejiri-Ohashi Station. I've always wanted to try this place! The walls inside the restaurant are covered with a large number of signatures! I heard that there are also many autographs from famous people! The drinkable sirloin and garlic butter tongue were incredibly delicious! The staff will teach you how to grill and eat them! If the staff is not busy, they will grill the meat for you! When they are busy, you can grill it yourself. The service is also laid-back and I have become a big fan of this place. I now understand why it's so popular! Everyone should definitely check it out!

-Tokyo Ikejiri Ohashi- [Yakiniku Yatetchan] - Review - Just a 3-minute walk from Ikejiri Ohashi Station, the popular smoky yakiniku restaurant [Yakiniku Yatetchan]. I recently visited the main store, which has become even more lively with the opening of a new branch, Yakiniku Yakiniku Negichan in Sangenjaya, as the original Yakiniku Yatetchan was too crowded. The interior of the restaurant consists of only a counter with gas roasters placed every two people, creating a smoky atmosphere from the moment you enter. They will cut the meat in front of you after you place your order. The owner, Tetchan, and the staff are all friendly and energetic, which is also the secret to their popularity. With this atmosphere, start with a toast with a draft beer! The glass is also cute. Begin with a kimchi assortment and cabbage, then make sure to try the Atutan and Abushin, which are rare and delicious. The Atutan has a good texture and meatiness, while the Abushin is a rare cut with fatty heart meat that is juicy and addictive. The Senmai sashimi and Paripi are also recommended. The Paripi's simmered tongue and chilled bell peppers are incredibly satisfying. When you sprinkle a mysterious powder on the Upper Harami, it becomes incredibly juicy and flavorful. Enjoy the Hormone with grated ponzu sauce, drinkable sirloin with rice, and top it off with a triple carbohydrate of grilled beef tongue cheese curry with an egg. The result is visually appealing, and the cold noodles, when mixed with the icy broth, create a delightful texture. Oh, what a satisfying and delicious meal. A space where you can enjoy delicious yakiniku and a fun atmosphere from evening to night. In the midst of busy days, take a moment to relax with meat and alcohol... Umurinya ■Menu□ - Kimchi - Cabbage - Atutan - Abushin - Senmai sashimi - Paripi - Upper Harami - Hormone with ponzu - Drinkable sirloin - Grilled beef tongue cheese curry with an egg - Cold noodles -Service- ★★★★☆ -Who with- Friends -Reservation- Available -Date- - Food Blog: 3.55 - Nearest Station: Ikejiri Ohashi - Budget: ¥6,000 to ¥7,999 - Address: 3-4-10 Higashiyama, Meguro-ku, Tokyo - Business Hours: 17:00-23:00 - Regular Holiday: Irregular

Daichan was so delicious that I wanted to try eating at my master's restaurant as well. Then, coincidentally, a friend invited me to try Tetchan's. It felt like a sign from the heavens, so I decided to go. What sets Tetchan apart is that they cook the meat right in front of you. Tetchan's movements are graceful and really stimulate your appetite. It seems like they put a lot of effort into making each type of meat easy to eat and delicious. Truly worthy of being Daichan's master!

I made a reservation after confirming availability by phone on a weekday night, and they said they had openings from 8:30 onwards. The restaurant was full, and there was a lot of smoke, but it had a nostalgic yakiniku restaurant vibe, which was not bad. The meat is cut and served after you order. I ordered tongue, harami, hormone, and galbi. I was satisfied with both the taste and cost performance. The staff also supported me with how to cook the meat, so I could enjoy it in a delicious state. I would like to visit again on a day when I don't have to worry about the smell the next day.

Celebrating a friend's birthday at the counter, we enjoyed some delicious hormone-yaki while sipping on drinks. The roast beef was really tasty! They recommended rice, so I tried it with my meal and it was amazing. Before I knew it, my rice was gone, haha. The tongue and tripe were also delicious! I even had tongue curry and ended up with a full belly, haha. Looking forward to our next visit to Sangenjaya! Cheers!

I love hormone dishes, but I found it a bit lacking. The drinkable sirloin was very delicious, I ate it with rice in a light manner. If I hadn't been drinking alcohol, I would have eaten two bowls of rice. The other fatty cuts of meat gave me the impression of being a bit too fatty. If you like fatty meat, then it should be fine. The spicy hormone dish was tasty, but it had some tough pieces that were difficult to cook. The garlic beef tongue also had many tough pieces, making it hard to cook. The cold noodles were very refreshing and were the perfect way to finish the meal. Overall, I think it's a good yakiniku restaurant with a nice counter seating arrangement.

Tetchan, a yakiniku restaurant located near Ikejiri Ohashi Bridge, just a short walk from the east exit of the station. I was drawn to this place by a sign that read "Freshly cut yakiniku is definitely delicious." Upon entering, I was greeted by a friendly staff, and later found out that there were about three staff members who were there for training. They all seemed eager and hardworking, creating a pleasant atmosphere in the restaurant. Tonight, I enjoyed freshly cut yakiniku, including Atsutan, top harami, top sirloin, top kalbi, horumon, and yukkejang kuppakau. The meat was cut right in front of me at the counter, and combined with the sauce, it made for a delicious meal. The lively atmosphere of the restaurant made the experience even better. Thank you for the delicious meal.

It was delicious, delicious, as the people around me who love yakiniku said, and it was indeed delicious! The cost performance is good, and both the rice and the meat were delicious! However, I sat at a table in the back, and it was so smoky that I felt like I was going to die lol. It's okay though, it was still good w I wanted to wear goggles because of the smoke w Nevertheless, it's a very good restaurant, so I want to go there a lot!

Recently, I often see counter-style yakiniku restaurants. At Tetchan in Ikejiri-Ohashi, they cut and serve the meat after you order. They offer tongue, Harami, abomasum, drinkable sirloin, Paripi, and raw beef intestines. It's a great place to stop by even if you're alone. There are many trainee staff members, and it seems like they will have many branches in the future. It's a modern style. For the Harami, they sprinkle a secret red powder after the sauce. I personally prefer just the sauce. The drinkable sirloin is a must-have with rice! Next time, I want to try their curry and ramen.

I encountered a delightful and delicious yakiniku restaurant. Located in a quiet spot in Ikejiri, about 10 minutes up from Naka-Meguro along the Meguro River, right in front of a lovely rice shop. The service, quality of meat, menu variety, and cost performance were all amazing at this yakiniku restaurant. I saw it on a foodie's Instagram post and decided to make a reservation right away. The thick-cut tongue, harami, and hormone were all so delicious that I was impressed. The owner, who looks like Nao Omori, and the staff, including Tetchan, who actively engages with customers, create a wonderful teamwork that enhances the entire restaurant experience. Don't hesitate to visit this hidden gem of a yakiniku restaurant that is delicious, fun, and truly exceptional.

I received an invitation and visited for the first time! Located in Ikejiri Ohashi, there is a yakiniku restaurant called Tecchan. This restaurant is known for its counter-style yakiniku, with seating available only at the counter. The owner, Tecchan, who loves meat, focuses on serving freshly cut, freshly made, and freshly grilled meat. Menu: - Kimchi assortment ¥690 - Tecchan cabbage ¥450 - Atutan ¥1700 - Kobukuro sashimi ¥780 - Paripi (mizutantan stew) ¥980 - Abushin ¥1700 - Upper Harami ¥1700 - Horupon ¥1300 - Akasen ¥850 - Toro mino ¥1200 - Shime's light beef tongue curry ¥780 - Tail soup ¥700 Reservation available Counter seats only MEMO: The meat is cut after ordering, and the service is fast and amazing. The garlic-based sauce adds a nice touch of flavor, making rice a must-have. The staff is great, and the meat is delicious, especially the salted ones. The garlic sauce for the Harami is a must-try. The red powder served with it is said to be a magical powder that makes you crave more. The Horupon, served with grated ponzu sauce, is a perfect combination of fatty hormone and refreshing ponzu sauce. The Toro Mino and Akasen, both salted, are delicious, especially when paired with the ponzu sauce left from the Horupon. The curry at the end is light and nostalgic, with a slightly spicy aftertaste. The tail soup is full of ingredients and well-seasoned. The staff is helpful in choosing the menu, and they explain how to cook the meat properly. With a bill of around 6000 yen per person, it's a great value for a satisfying meal. There are still more dishes I want to try, so I would love to visit again. Thank you for the delicious meal!

Everything is high quality! Counter yakiniku. The master is a meat expert, always studying various meats on his days off. A dedicated master. The restaurant is always full of smiles! A great place to visit every week!

I went to Yakiniku restaurant Tetchan in Ikejiri-Ohashi to drink. As soon as I opened the door, I saw many customers inside enjoying delicious yakiniku. Here are the dishes I tried: - Atsutan (¥1500): A must-try dish, made with juicy and thick tongue meat that stands upright on the plate. - Horupon (¥1300): The chewy hormone meat paired perfectly with grated daikon and ponzu sauce. - Paripi (¥980): Fresh bell peppers wrapped in dry-cooked tongue meat. - Upper Harami (¥1500): Tender and tasty Harami meat with great seasoning. - Upper loin (¥1500) - Abushin (¥1500): Only the fat of the meat is grilled first, then lightly cooked for a delicious flavor. - Cobukuro sashimi (¥780) - Beef tongue curry (¥780) - Yukkejang Kuppa (¥900) - Kimchi assortment (¥690) Each dish is prepared fresh in front of you after ordering, ensuring the freshness of the meat. The owner, Tetchan, is a fun and friendly person, making me want to visit again. The restaurant has 14 counter seats, so it is recommended to make a reservation before going. This cozy yakiniku restaurant is a must-visit! Check out their Instagram @yakiniku_tetchan_ikejir for more information.

【Yakiniku-ya Tetchan】A cozy yakiniku restaurant with only counter seats, located a 3-minute walk from Ikejiri-Ohashi Station on the Denentoshi Line. I visited @yakiniku_tetchan_ikejiri where the walls are filled with signatures of celebrities. The cute drawing of a girl sleeping on the grill on the glasses is adorable. The name of the restaurant is "Yakiniku-ya," so it's no surprise that the owner is very kind. Despite being open for a short time, they already have many regular customers. The Atsutan (¥1500), a must-try dish, is made with thick cuts of tongue that are incredibly delicious in both texture and flavor. The Horupon (¥1300) has a unique texture that is addicting, especially for offal lovers. Eating it with grated daikon and ponzu sauce gives it a refreshing taste. The Paripi (¥980) made me briefly wonder if the staff would dance while serving the meat. It comes with bell peppers and stewed tongue, allowing you to wrap and enjoy it yourself. The crunchy texture of the bell peppers paired well with the rich flavor of the meat. We also ordered Upper Harami (¥1500), Upper Loin (¥1500), Abushin (¥1500), Kobukuro sashimi (¥780), Beef Tongue Curry (¥780), Yukkejang Kuppa (¥900), and assorted Kimchi (¥690). Each dish is freshly prepared in front of you after ordering, ensuring a satisfying meal. With only 14 counter seats available, it's recommended to make a reservation before visiting. The friendly owner makes me want to come back again. #YakinikuYaTetchan #IkejiriOhashiGourmet #IkejiriGourmet #SangenjayaGourmet #Yakiniku #TokyoGourmet #TokyoYakiniku #KantoGourmet #Foodies #TokyoDinner #FoodLovers #YakinikuFans #Recommended #GourmetInstagram #FoodPorn #FoodDiary #Foodstagram #DeliciousFood #BonAppetit #FoodieCommunity #JapaneseFood

About a 3-minute walk from Ikejiri Ohashi Station East Exit. Inside the restaurant, there are only 14 counter seats, allowing the owner, Tetchan, and staff to provide attentive service to customers. The close interaction results in a friendly and welcoming atmosphere, different from typical yakiniku restaurants. At this place, the meat is cut by Tetchan upon order to maintain its freshness, and customers can watch this process from the counter, adding to the unique experience. The nostalgic atmosphere is enhanced by the Showa era vibes from the background music featuring Osaki and Tube, as well as retro posters. The posters even feature Tetchan's playful and quirky expressions, adding to the charm. The staff, just like the owner, are all cheerful and fun, making interactions with them an enjoyable part of the dining experience. As for the meat, I tried the tongue and offal dishes, both offering generous portions and high quality for their prices. In particular, the beef offal with grated radish was incredibly delicious, making me wish for a yakiniku place like this in my neighborhood. The dishes I tried that day included kimchi assortment, Tetchan cabbage with salted kelp, Paripi (crispy bell peppers) and simmered beef tongue, hot beef tongue, upper skirt steak, beef tendon, and Tetchan ramen as well as beef tongue curry. The meal was satisfying and reasonably priced, making it a great option for yakiniku lovers. The attentive service from Tetchan, from start to finish, truly sets this place apart, and it's no wonder it's beloved by the locals.

On Sunday around 4 or 5 PM, I made a LINE reservation for the restaurant. LINE reservations are convenient. The restaurant only has a counter, and the staff often check the table availability face to face. They are very attentive. I wonder if this place is popular among celebrities, as I saw one sitting next to me. I ordered Atsutan, Upper Harami, and Tateshimo. The Tateshimo sauce was delicious, and the meat was tender. The staff even saw me off when I left, making me feel warm and fuzzy. Thank you for the meal. You can smoke outside the restaurant.

Sisters went to Yakiniku restaurant Tet-chan after a live show. All the meats were delicious, the staff were kind, and the atmosphere was friendly. Thanks to that, it was a very enjoyable night. We will definitely come back again! #YakinikuTetchan #Yakiniku #ikejiriohashi #Nakameguro #TokyoGourmet #GrilledLiver #MeatLover #YakinikuLover #Meatstagram #MeatLoversUnite #FoodPorn #Foodie #Foodstagram #LikeMe #FollowMe

The lively atmosphere at the counter leans towards the use of chemical seasonings, so I was concerned about feeling heavy in my stomach after eating. It seems that you have to wait a little while for your order to be served and for the meat to be cut, so it might be a bit long for impatient people. A recommended timing would be to enjoy a little bit of tongue as an appetizer before the meal. It's perfect for when you want to eat some light meat early in the day after walking a lot!