For dinner that day, I went to Tokaitei. The impact of the sauce I tried for the first time last time was unforgettable, and recently, going to a yakiniku restaurant equals going to Tokaitei for me. As usual, I made a reservation and gave my real name upon seating. The atmosphere inside the restaurant was calm, typical of Nishi-Azabu. This time, my order was as follows: Napa cabbage kimchi, watercress, trefoil, and mushroom salad, which has become a regular order. As always, I halved the charcoal and grilled slowly. I also ordered the special Tanmoto salt - surprisingly, there was a special Tanmoto available this time, and it had been so long since I last had it. The Tanmoto, with marbling like the first snow, was a step above in deliciousness. It used to be served thinly sliced, but recently, it seems to be a trend to cut it slightly thicker with a diamond-shaped cut on the top half. When I talked to the owner later, he mentioned that if you let them know when ordering, they can cut it to your preference. I was truly amazed by this deliciousness. Lately, the menu has a description that reads "Matured for 900 days, Tajima beef female," and I realized that my preference is for Tajima beef matured for 30 months, which enhances the flavor. The meat at Tokaitei is really flavorful. Sirloin (sauce) - a repeat of the ecstasy from last time. The contrast between the flavor of the meat and the sharp taste of the sauce is amazing. The best taste might be right after the sauce on the surface has evaporated due to the heat. Zabuton (sauce) - this time, I decided to try a different part with the sauce, so I chose thinly sliced Zabuton with marbling. The tenderness and flavor of the meat harmonized well with the sauce, and my companion was amazed. Tomosankaku (salt) - my companion wanted to try this, so we ordered it. The restaurant served us grated ponzu sauce. The gentle acidity of the elegant ponzu sauce paired well with the tender flavor of the Tomosankaku, and we were impressed. Special fillet (salt) - the usual way to end the meal is with fillet salt. The fillet here is quite easy to cook while retaining the fat, so the melted fat swells nicely. Both my companion and I were amazed. The dessert was the same as last time... It's been about five years since I had Tanmoto, and I feel happy. The meat at Tokaitei is the real deal. I felt that once again on that day. I will definitely come back. Thank you for the meal.

■Access - 5 minutes walk from Nogizaka Station on the Tokyo Metro Chiyoda Line ■Visit Frequency - First time ■Purpose - Dinner with an acquaintance ■Overview - A yakiniku restaurant located near the Nishi-Azabu intersection, which has been in business for over 20 years. The interior is sophisticated and clean, with table seating on the first floor and private rooms on the second floor. This popular restaurant offers high-quality wagyu beef, including Matsusaka beef, in a calm atmosphere. ■Menu - Customers can choose from course menus or a la carte options. There are also value-packed assortments available within the a la carte menu, making it easy for first-time customers to order. On this day, we ordered the following from the a la carte menu: - Matsusaka beef red meat assortment - Matsusaka beef harami - Matsusaka beef kalbi - Matsusaka beef yukhoe (raw meat dish) - Upper tongue salt - Senmai (beef intestine) sashimi - Liver - Upper mino (beef stomach) - Shimacho (beef intestines) - Namul (Korean seasoned vegetables) assortment - Chinese cabbage kimchi - Garlic foil-baked - Corn - Garlic rice - Yukgaejang (spicy beef soup) - Gomtang (beef bone soup) ■Impressions - Invited by a senior colleague, I visited this restaurant for the first time. The interior exudes a sophisticated and hidden charm befitting the Nishi-Azabu neighborhood. The meats, especially the Matsusaka beef, were consistently delicious. The standout dish for me was the Matsusaka beef yukhoe. The finely cut red meat had a firm texture and a rich umami flavor, making it a high-quality dish that is not easily found in other yakiniku restaurants. The Matsusaka beef 5-cut assortment is also a must-order item here, with each cut showcasing a fine marbling and robust flavor. The misuji (shoulder clod) in particular had a generous amount of fat but didn't leave a greasy aftertaste, making it enjoyable even for those who are not fond of fatty cuts. The service was top-notch, and it's clear why this restaurant has been loved for so long. I look forward to visiting again when craving yakiniku in the Nishi-Azabu area. Thank you for the wonderful meal. ■Rating during visit - 3.5 out of 5

【Nearest Station】5-minute walk from Nogizaka Station 【Budget】¥10,000 to ¥15,000 【Overview】Enjoy Matsuzaka beef in a sophisticated space with a touch of Nishi-Azabu vibe. They offer high-quality lean meat grilled over charcoal, from popular cuts to rare parts. The first floor has a flat space with a sense of depth, while the second floor offers completely private rooms for a more intimate dining experience. 【Menu】Order a la carte and eat as much as you like, costing around ¥15,000! Have about 3 drinks as well. - Beef tongue - Harami (skirt steak) - Kalbi (short rib) - Liver - Tripe - Yukhoe (Korean beef tartare) - Garlic fried rice - Hormone (offal) - Assorted cuts: Katasankaku, Misuji, Tonbi, Shinshin, Ichibo 【Note】Visited with basketball buddies for a job change celebration. The dimly lit interior with warm-colored lights created a chic atmosphere similar to Tabelog. Although we were a group of 4 guys, there were mostly couples and regular customers around. The staff seemed a bit inexperienced but still managed to change the grill net and explain the cuts properly. Since you grill the meat yourself over charcoal, be careful with the temperature control! The staff will promptly replace the net and charcoal, so no need to worry. It's recommended to order the assorted meat platter with 5 types, Yukhoe, liver, and harami. We spent ¥15,000 per person this time, but for a date, you could probably manage with ¥10,000 per person. Thank you for the delicious meal!

A yakiniku restaurant located right by the Nishi-Azabu intersection. They serve delicious Matsuzaka beef, cooked over charcoal. The atmosphere is unpretentious, and you can enjoy tasty meat grilled over charcoal. On this day, I ordered various cuts of raw meat a la carte. Grilling the meat slowly over charcoal really brings out the flavor. I couldn't resist ordering some white rice, but I managed to hold back and enjoy the Yukkejang soup instead!

The storefront and atmosphere inside the restaurant were great. I realized once again that you can buy a good atmosphere with money. We dined with two people (ordered dishes separately, no drinks) and it cost around 23,000 yen. It's nice to splurge once in a while.

In Nishi-Azabu, I was feeling nervous about trying yakiniku at Tokaitei, located on the first and second floors. They specialize in Matsusaka beef, and I decided to challenge myself to try Matsusaka beef for the first time. We were seated on the second floor, where almost every table was a semi-private or private room. Although I asked for recommendations, they were unfortunately out of the filet and sirloin cuts I wanted because it was 6:00 pm and they may have run out. Matsusaka beef is divided into various cuts, indicating that they may purchase the entire cow. The meat and vegetables were delicious, but the red wine was served ice cold in the glass, so I had to warm it up with my hands while drinking. Overall, it was a nice restaurant where you can enjoy yakiniku without breaking the bank. Thank you for the meal!

A friend was recently dumped by his long-time girlfriend, so we made a last-minute reservation to have dinner together. The price was a bit high, but the reservation was easy to get, and the food was consistently good. I highly recommend ordering the Matsusaka beef tartare and the egg soup. I plan on using this restaurant mainly for business dinners in the future.

Today is a long-awaited Roppongi Yakiniku Tour. As I've been on the Roppongi Yakiniku Tour multiple times, the number of new restaurants I haven't been to has decreased. So this time, we decided to venture out to Nishi-Azabu. Matsusaka Gyuu Sumibiyaki Toukaiten is a bit of a walk from Roppongi Station. But now that it's not too cold, it's nice to walk there. This restaurant is a first-time visit for me, so we decided to try the recommended course. The recommended Matsusaka Gyuu course at a great value of 8,800 yen allows you to compare rare cuts of Matsusaka beef, and it seems to be the most popular one. The course includes: Homemade Kimchi Trio, Toukaiten Special Salad, Matsusaka Gyuu Yukke, Black Wagyu Upper Tongue with Salt, Special Matsusaka Gyuu 3-flavor Assortment with Salt, Seasonal Vegetable Assortment, Special Matsusaka Gyuu 3-flavor Assortment with Sauce, Black Wagyu Sirloin (sliced thinly), Assorted Innards, House-made Light Cold Noodles, Seasonal Gelato. After enjoying the appetizer Yukke with beer, we started grilling the tongue, zabuton, kata-sankaku, and kainomi with salt flavor. Then we had harami, kata-sankaku, and tongue (tougarashi) with sauce flavor, and the black wagyu sirloin with raw egg. All the meat had just the right amount of fat and was incredibly delicious. We finished off with the cold noodles, which were also very satisfying. The course lived up to its reputation as the most popular one. Thank you for the feast.

There are no mistakes. It's a straightforward yakiniku (grilled meat) place. Each type of meat is delicious and well-prepared. You can feel the attention to detail. The portion size is just right, not too much or too little. The restaurant is clean and has a sophisticated atmosphere. It's perfect for dining with friends or for business entertaining. Despite being a small place, you can relax and enjoy your meal.

I find the location and ease of booking at Nishi-Azabu appealing. It's wonderful to grill meat on the shichirin. The arugula salad and garlic were delicious. And for some reason, whenever I come here, I always have the tiger makgeolli. Thank you for the meal.

The area is known for flashy and expensive restaurants, but this place offers delicious and high-quality meat at reasonable prices for a high-end establishment. The service is also excellent. It is perfect for entertaining guests from overseas. If you want to eat yakiniku in this area, this is the place to go.

Matsusaka beef yakiniku restaurant. I find it difficult to come to Nishi-Azabu, an adult town that seems intimidating. The meat, especially the marbled Harami, was amazing! I decided to skip the Kalbi. I ended my meal with a cold noodle dish and took the seared Kalbi home as a bento box. Truly high-end! The price matched the taste.

Visited a yakiniku restaurant with a good reputation. The atmosphere felt a bit disrespectful to call it a yakiniku restaurant. As for the food, I was surprised that they served tongue as marinated tongue. It might be acceptable for a cheap restaurant, but for a place at this level and price range, I expected something better. Disappointing.

We came to eat yakiniku as our Go To Eat points are expiring this month. We visited "Matsusaka Beef Charcoal Grill Tokaitei" in Nishi-Azabu. After alcohol disinfection and temperature checks, we started with the "Tokaitei recommended course" (7,800 yen excluding tax). The charcoal grill was already set up on the table, and the restaurant was not crowded when we arrived at 5 pm, but by 6 pm it was full. Yakiniku restaurants are popular this season due to their ventilation systems. We toasted with draft beer. You can also choose from "Homemade Kimchi Assortment," "Homemade Namul Assortment," "Matsusaka Beef Yukhoe," and "Seasonal Seafood Grilled." We also had "Tokaitei Special Salad," "Black Wagyu Upper Tongue with Salt," and "Special Matsusaka Beef Assortment with Salt Flavor" (Upper Kalbi, Shinshin, Kainomi). When our draft beer ran out, we tried the local sake "Sohgen Special Junmai" from Ishikawa Prefecture. We also had "Seasonal Vegetable Assortment," "Special Matsusaka Beef Assortment with Sauce" (Tongue, Harami, Ichibo), and "Organ Assortment" (Shimacho, Liver, Upper Mino). For the third drink, we had rice shochu with soda. Lastly, we had either the "Special Stone Bibimbap" or the "Famous Cold Noodles" as our final course. We chose the stone bibimbap, which was delicious with a crispy burnt rice and the aroma of sesame oil. The course ended with gelato for dessert. This completed our point consumption. It was delicious!

It was an elegant yakiniku restaurant. The Matsusaka beef sirloin (salt) had little fat, a good texture, and a refined taste. The quality of the meat is high and all of it is delicious. It seems to be a shop near the Nishi-Azabu intersection that handles many cuts of Matsusaka beef. They pay attention to the meat, soup, noodles, and rice. The quality of the meat is high.

Matsusaka beef, raised by producers for over 600 days without stress, is priced at 17,000 yen (tax included). The à la carte menu includes salad, namul, egg soup, oxtail soup, thick-cut tongue, thick-cut skirt steak, kalbi, sirloin, liver, misji, and ice cream.

It is not particularly memorable, but a reliable yakiniku restaurant. The seating is spacious, and the atmosphere is nice. The staff is friendly and welcoming to families, making it a pleasant place to dine. The sauce for the freshwater eel sashimi is simple but delicious, catering to different tastes.

Visited around 18:00☺︎ located near Nishi-Azabu intersection. The exterior has a luxurious feel. At first glance, it doesn't look like a yakiniku restaurant, but it's definitely a Nishi-Azabu-style place. Even though it's 18:00, there were several customers inside. ❤️Tokai-tei Special Salad❤️ We ordered for two, and the salad and soup were served by the staff. The special egg soup, listed as "our most popular dish" on the menu, was delicious! The thick soup really hit the spot. ❤️Tongue with salt? Upper tongue with salt? I forgot which one we ordered. It comes with lemon and green onions. The thickness was just right, not too thin or thick, and the portion size was decently large. It was delicious. ❤️Assorted lean cuts of meat You can choose between sauce or salt. Hmm, all of them were delicious, and this assorted plate filled us up quite a bit, so I recommend it! ❤️Upper tripe It wasn't extremely chewy, but it was still delicious. ❤️Corn Just average. I felt like it needed some soy sauce. ❤️Black sesame ice cream It was a good size, with just the right amount of volume for a post-meal dessert. It was satisfying. I kept drinking the daily highball, and it was delicious. The restrooms were clean, with one for men and one for women. There was Aesop hand cream in the women's restroom.

It's been about 10 years since I last visited this restaurant. The impression has changed a lot since the last time I came, but the taste of the meat is delicious. I started with the beef intestines, then had tongue, assorted cuts like skirt, ribeye cap, and brisket. The finale was the reliable harami. It's a bit far from the station, but it's a great place to eat.

Hello, this is Mitomi Emon! I visited the yakiniku restaurant "Tokai-tei" located near Nishi-Azabu intersection. Established in 2000, it can be considered a long-standing establishment in the competitive yakiniku scene of Nishi-Azabu. With a chic atmosphere that suits the adult town, it's perfect for dates. There are private rooms on the second floor, and there are even stories of celebrities visiting incognito. They specialize in the highest quality Matsusaka beef, but their recommended course is reasonably priced at 7800 yen. It used to be considered expensive in the past, but perhaps the cost standards have changed significantly in the gourmet bubble. This may indicate that they have been running a sincere business without riding the bubble. The quality of the meat is also stable and guaranteed. How about a discreet date at this long-standing yakiniku restaurant in Nishi-Azabu!? The course lineup includes: "Choregi Salad," "Black Wagyu Yukke," "Assorted 3 types of offal" (Shimacho, liver, upper mino), "Special Matsusaka beef salt-grilled 4 types" (tongue, misuji, shinsin, upper kalbi), "Special Matsusaka beef tare-grilled 3 types" (tongue base, harami, katasanaku), "Cold noodles," "Dessert."

While refraining from going out, I visited this restaurant in Nishi-Azabu for work purposes. It is a long-established restaurant that has been in this location for 20 years. The first floor has table seats, and the second floor has private rooms. Despite not having a strong lunch menu, I was the only customer there, so I felt comfortable in a private setting. I chose items from the a la carte menu for lunch on this day. Here is what I had: 1. Napa cabbage kimchi for 540 yen 2. Matsusaka beef kalbi (short rib) with salt for 1500 yen 3. Matsusaka beef ichibo (top blade) with salt for 2700 yen 4. Harami (skirt steak) offcuts with sauce for 1600 yen 5. Matsusaka beef sirloin with sauce for 2500 yen 6. Yukkejang kukpa (Korean spicy soup with rice) for 900 yen They also gave me chocolate ice cream as a service, which was very delicious. The quality of the meat was excellent, and the charcoal-grilled flavor was exceptional. They are currently offering takeout grilled beef bento boxes, including a special Matsusaka beef top harami bento and a special Matsusaka beef top kalbi bento for 2700 yen each. They use very good quality meat, so it's a good deal. Since this situation may continue for a while, I plan to take advantage of their takeout option.