I was really looking forward to a friend's restaurant opening! I couldn't go at the end of the year, so I finally visited in the new year. I'm so excited! It's located behind the Kaminarimon Gate in Asakusa, in a competitive area for yakiniku. It just opened recently...

Located about a 5-minute walk from Senso-ji Temple is "Yakiniku Kimura." This restaurant was established independently from the famous yakiniku restaurant "Yoroniku" and shares the same source of ingredients. The interior is surprisingly small, with 4-5 table seats. This allows you to fully enjoy the careful cuts by Kimura-san. The menu includes bruschetta, black tongue, thick-cut sagari, Kimura's Toro Takukinpa, top liver, thinly sliced top mino, turtle, Chateaubriand, sirloin sukiyaki, zabuton, and oxtail soup. The black tongue is served with citrus caviar, which is a citrus fruit with caviar-like small grains that burst with citrus pulp when squeezed. It was surprisingly delicious. The sagari is tender and delicious. The Toro Takukinpa, which I was curious about, was also excellent. The menu offers choices of thick or thin cuts for mino, and this time I chose thin slices. The turtle was packed with the umami flavor of the meat. The Chateaubriand had a fluffy texture due to Kimura-san's commitment to thickness. The sirloin was enjoyed with a bite of rice and raw egg yolk. The zabuton was served in a butterfly cut, cooked on one side, folded, and enjoyed rare with grated ponzu sauce. The oxtail soup, which serves as the base for four soups on the menu, contained large oxtail meat pieces and had a perfect level of spiciness as a fantastic finale. Every meat dish was delicious, and above all, Kimura-san's strong desire for customers to enjoy the meat in the most delicious state and cut was evident. That's why I would love to visit again!

Visit on September 24, 2023, location Asakusa Station (TX), 2 minutes walk, reservation available, invitation, unclear waiting, no reservation for 4 people, 9500 yen per person, order includes mixed namul, bruschetta, black tongue, liver, miso pickles (courtesy of Mr. Kimura), heart, harami, thick-cut sagari, shima chou, kaburi, kamenoko, shinshin misuji, chateaubriand cutlet bowl. Memo: A yakiniku restaurant in Asakusa, located 2 minutes walk from Tsukuba Express Asakusa Station A1 exit. It is about a 12-minute walk from Asakusa Station on the Tokyo Metro Ginza Line and Tobu Skytree Line. The owner is Mr. Kimura Taiki, a native of Suehirocho. Opened on December 21, 2021. The internal organs are sourced from Akashiya Co., Ltd. in the Tokyo Meat Market. Closed on Mondays. Opening hours are from 5 pm to 12 am every day, with last order at 11 pm. There are 20 table seats, no counter seats or private rooms. Reservations accepted. Reservations can be made by phone or through websites like Tabelog. Private bookings available. Cards, electronic money, d payment, Rakuten Pay, and au PAY accepted. Children are welcome. There is no dedicated parking lot, but there is a nearby coin parking lot. The restaurant shares various information on Instagram.

Budget: 8000-10,000 yen Order: A la carte Duration: 1.5-2 hours Reservation: By phone Located in the fiercely competitive area of Asakusa, this restaurant stands out for its modern take on yakiniku while still maintaining the traditional charm of the town. The quality of the meat, sourced from Meimonoya, is outstanding, with the harami (skirt steak) being a standout. The yukke (raw meat dish) and side dishes are also well-executed, leaving you wanting to try more. The wagyu beef cutlet bowl is a must-try, despite being market-priced. Some dishes require advance reservation, so it's advisable to secure your favorites in advance. The rice dishes are well-seasoned and generously portioned, guaranteeing a satisfying meal. I am confident that this restaurant will continue to evolve, and with its great value for money, I look forward to visiting again in the future.

☆Recommended Points☆①An independent restaurant run by a chef from the famous "Namuiki" in Suehirocho②A must-try reservation-only Chateaubriand cutlet bowl【Recommended Usage Scenes】Dates, anniversaries, outings with friends/acquaintances/colleagues【Image 1】"Chateaubriand Cutlet Bowl"※This cutlet bowl is a reservation-only hidden menu item that has attracted many visitors after seeing it on social media. The dish features a generous portion of beautifully pink Chateaubriand, known for its incredibly tender texture. The light breading allows the tenderness of the meat to shine through, while the slightly sweetened egg and abundant chives wrapped in the egg add depth to the flavor. If you're interested, be sure to reserve this dish in advance.【Image 2】"Kimura's Toro Taku Kimpa (2,480 yen)"Alongside the popular cutlet bowl, this restaurant's specialty is the rare "Toro Taku." A unique dish that combines meat with the concept of Toro, using rib and misuji cuts to create a substantial portion that almost overwhelms the rice in the Kimpa. The dish allows you to enjoy the sweetness of the meat and the texture of the pickled radish, providing a satisfying visual and taste experience.【Image 3】"Thick-cut Upper Tongue (2,980 yen)"This thick-cut upper tongue boasts a substantial thickness and excellent marbling, resulting in a juicy and flavorful grilled meat. With a crispy texture, the meat offers a balance of fatty sweetness and the umami of the tongue, making it a high-quality dish.【Image 4】"Upper Harami (2,480 yen)"Sourced from "Akashiya" in the Tokyo Metropolitan Central Wholesale Market, the upper harami from this restaurant features beef from Gunma Prefecture, known for its exceptional tenderness and juiciness. A safe and delicious choice for meat lovers.【Image 5】"Thick-cut Sagari (2,980 yen)"This generously thick-cut Sagari boasts a higher fat content than the upper harami, offering a tender texture and a pronounced sweetness from the fat. A bit heavy on the fatty side, but still a flavorful option.【Image 6-7】"Bruschetta (1,980 yen)"A unique offering for a yakiniku restaurant, the bruschetta features yukke on a butter-soaked baguette, creating a delightful combination of meat umami, sesame oil aroma, and buttery bread. A perfect appetizer choice when in doubt.【Image 8】"Upper Loin (1,980 yen)"Opting for the upper loin, a leaner cut with a good amount of red meat, offers a chewy texture and a mild flavor. A dish that pairs well with rice.【Image 9】"Cold Noodles (1,180 yen)"To end the meal on a refreshing note, the cold noodles feature a slightly soft texture with a slightly sweet soup. While the condiments are simple, a bit more acidity in the soup might enhance the overall experience.【Summary】Located near the traditional entertainment district of Rokku, home to venues like "Rokkazan" and "Asakusa Engei Hall," "Yakiniku Kimura" is a new restaurant opened in December 2021 by former "Namuiki" chef Taiki Kimura. A member of the renowned yakiniku restaurant "Yoroniku" group, the restaurant offers a range of unique dishes such as "Toro Taku Kimpa" and "Bruschetta," possibly influenced by its roots at "Namuiki." With such diverse menu options, the restaurant is recommended for outings with friends as well as dates, appealing to both meat lovers and those looking for a more unconventional dining experience. I made a reservation for 19:30 on a Saturday and found the atmosphere inside the restaurant to be very ===========

Tokyo Asakusa - Excellent cost performance! A yakiniku restaurant run by Kimura, who is from Suehirocho. Located at 2-13-13 Asakusa, Taito-ku, Tokyo 1F. Price range is 8,000 to 12,000 yen per person for a la carte menu. Recommended dishes include Kimchi assortment, seared Yukke bruschetta, Kimura's creamy taccuinpa, thickly sliced upper tongue with salt, upper harami, upper loin, thickly sliced sagari, upper mino (thinly sliced), and Chateaubriand cutlet bowl. Reservation required in advance. Cold noodles are also a specialty, along with the creamy taccuinpa and cutlet bowl! Especially loved the warm and kind store owner who thanked us even in the heat and saw us off until the end. A great restaurant with a welcoming atmosphere. #Asakusa #AsakusaFoodTour #AsakusaGourmet #AsakusaTemple #AsakusaDinner #Gourmet #GourmetGirls #GourmetLovers #GourmetInstagram #TokyoGourmet #Dinner #Dinnertime #Yakiniku #YakinikuRestaurant #YakinikuDinner #Izakaya #Meat #MeatLovers #MeatLoverWanted #MeatDishes #Chateaubriand

I made a reservation on Tabelog one month ago. Yuke is my favorite food, and I have been a fan of sashimi for a long time, but here, I was impressed by the overwhelming variety of yuke options! They serve grilled items one by one, so I was able to try many different types. They told me that citrus caviar is in season from June to July, and I can't wait for next year! Everything was excellent until the end! I have decided to visit regularly. Order details: Mixed namul, Napa cabbage kimchi, Steamed tail, Bruschetta, Seared sirloin sushi, Black tongue, Skirt steak, Harami, Misuji, Liver, Kimura's creamy taku kimpa, Cold noodles.

This was my first time visiting. I came here looking for the upper lever, but unfortunately it was not available so I couldn't try it. However, everything else was delicious. The upper harami was incredibly tender and exquisite.

"Yakiniku Kimura" is a yakiniku restaurant near Akihabara that I personally find particularly delicious. The restaurant is newly opened by someone from "Namasui" and they are very particular about using meat from female cows raised by the reputable Akashiya. The menu includes unique items like Yukke Bruschetta and Kimura's Toro Taku Kimpa that you wouldn't find at a regular yakiniku restaurant. The standout dishes for me were the thick-cut tongue, top harami, extreme sagari, bruschetta, and oxtail. The bruschetta is a must-try, with garlic butter spread on a baguette and topped with well-mixed yukke with egg yolk. The top harami and extreme sagari have a refined flavor that spreads in your mouth the more you chew. The oxtail is surprisingly large, tender, and packed with flavor, especially delicious when dipped in the special sauce. Asakusa is known for being a competitive area for yakiniku restaurants, but personally, I think this place offers top-notch deliciousness and good value for money. Next time, I want to try the Chateaubriand cutlet bowl that requires a reservation. Thank you for the meal. #YakinikuKimura #AsakusaGourmet #DeliciousYakiniku #TokyoYakiniku #AsakusaDinner #AsakusaYakiniku #ConnectWithFoodies #FoodieInstagram #GourmetLovers #FoodPics #FoodPorn #Foodstagram #FoodieTravel #DeliciousIsHappiness #FoodieFriendsWanted #GourmetClub #Foodies #FoodiesConnect #KantoGourmet #FoodReview #GourmetWriter #FoodWriter #BGradeGourmetInfo #TokyoFoodie

<Menu Contents> - Bean Sprout Namul - Seared Yukhoe - Tongue with Salt - Citrus Caviar - Harami (skirt steak) Half - Sagari (diaphragm) Half - Kimura's Torotaku Kimpa - Heart with Salt - Shimacho Miso - Black Tongue Curry - Cold Noodles On my first visit, the food was so delicious that now I visit Kimura-san's restaurant once a month! It has become my favorite place♡ My friend and I wanted to try a variety of dishes. Kimura-san allows us to order grilled dishes in half size, so we could adjust the amount as we go. It's really convenient! The Citrus Caviar (Finger Lime) served by Kimura-san was excellent, especially with the tongue and other salted meats. The popping texture and refreshing acidity were amazing. Although it's not always available due to harvest timing, I would love to have it again if the timing is right. The Black Tongue Curry is not listed on the menu, but they recently started offering it in limited quantities. The meat was tender and the curry's spiciness was just right. Why are curry dishes at yakiniku restaurants so delicious? Thank you as always! I will continue to visit♫

Asakusa welcomes a new star!! Recently visited the popular restaurant "Yakiniku Kimura" known for serving exceptional grilled meat. Mr. Kimura Taiki, who comes from the famous Yoronyoku series, is the owner of this restaurant. They are known for their carefully selected black wagyu beef, particularly the female cattle from Kozashi, as well as offal sourced from Akashiya within the Tokyo Metropolitan Central Wholesale Market. The menu is a la carte only, with dishes like the Katsu Don requiring reservations up to 3 days in advance. It's recommended to reserve your desired dishes in advance to avoid missing out on popular items. - Date of Visit: Weekday Dinner - Reservation: Required - Party Size: 4 friends - Cost: ¥7,000-¥8,000 - Food: - Kimchi Assortment: ¥1,200 - Bruschetta: ¥1,980 - Kimura's Torotaku Kimpa: ¥2,480 - Various grilled meats: ranging from ¥980-¥2,980 - Iwate Prefecture Chateaubriand Katsudon: ¥8,000 (market price) - Cold Noodles: ¥1,180 The food was delicious and the experience was delightful. The staff, including Mr. Kimura, were friendly and provided excellent service. The atmosphere of the restaurant is cozy and casual, with wood accents and a relaxed Japanese dining feel. I would definitely want to visit again!

Visited on July 7, 2023, at Asakusa Station (TX), a 2-minute walk away. Reservation available. Invited by someone, details unclear. No waiting due to reservation. 4 people in the group. Price: 10,000 yen per person. Ordered: Bean sprout namul, Senmai bruschetta, Kimura's creamy tacc, Kimpa, Black tongue, Top harami, Thick-cut sagari, Liver, Top loin, Camenoko, Shimacho, Top yang, Chateaubriand cutlet bowl, Yukkejang noodles, Cold noodles. A yakiniku restaurant in Asakusa, located a 2-minute walk from Tsukuba Express Asakusa Station A1 exit. About a 12-minute walk from Asakusa Station on the Tokyo Metro Ginza Line and Tobu Skytree Line. The owner is Mr. Kimura Taiki, a native of Suehirocho. Opened on December 21, 2021. They source their internal organs from Akashiya Co., Ltd. in the Tokyo Meat Market. Closed on Mondays. Operating hours are from 5 pm to 12 am daily, with last order at 11 pm. The restaurant has 20 table seats, no counter seats or private rooms. Reservations accepted via phone or online platforms like Tabelog. Available for private events. Accepts credit cards, electronic money, d payment, Rakuten Pay, and au PAY. Children are welcome. No dedicated parking, but there is a coin parking nearby. The restaurant shares various information on Instagram.

Just a 6-minute walk from Asakusa Station. I revisited my favorite yakiniku restaurant for the third time recently. This place specializes in "Kozashi no Meushi" with fine marbling. They serve carefully selected meats with simple seasonings, including delicious innards from Akashi-ya. On this visit, I had a variety of dishes including kimchi, namul, bruschetta, Kimura's creamy taccuinpa, black tongue, upper harami, turtle liver, chateaubriand, seared yukke bowl, chateaubriand cutlet bowl, and yukkejang ramen. The harami and chateaubriand were especially delicious that day. I prefer thinly sliced meats over thick cuts like steak in yakiniku, so I was pleased. A must-try dish at Kimura's is the "Kimura's creamy taccuinpa." This time it was made with rib core and shinshin. It's delicious when dipped in sweet Kyushu soy sauce. The bruschetta, with garlic butter on baguette topped with diced seared yukke, is also recommended! I fell in love with these two dishes the first time I tried them and have been ordering them every time since. Finally, I got to try Kimura's luxurious "chateaubriand cutlet bowl" that I had been wanting to eat for a long time. It's not often you find such a luxurious katsu bowl. You can enjoy it by making a reservation up to 3 days before your visit, so I recommend everyone to reserve and try it. After the katsu bowl, I also ordered the seared yukke bowl and yukkejang ramen to fill up my stomach. I love yakiniku restaurants that serve delicious endings, it's so satisfying. I'll definitely go back again. ♡

[Yakiniku Kimura] A yakiniku restaurant located in Asakusa, Tokyo. This restaurant is located in a competitive yakiniku area and specializes in using "female cattle from Kozashi" for their meat, as well as sourcing their offal from the well-regarded wholesaler "Akashiya". The quality of the meat is top-notch. The owner of the restaurant is also affiliated with YORONIKU, a top-ranked yakiniku restaurant in Japan, making the creative dishes of high quality and offering endless enjoyment at the restaurant. Enjoy the new heroine of Asakusa yakiniku. The restaurant is always bustling, even on weekdays, with no available seats. While there are no private rooms, the interior is clean and well-designed. As mentioned before, the attention to detail in sourcing the meat is strong, so you can't go wrong with anything you order. But if you're unsure, feel free to ask the staff for recommendations. The quality of the harami (skirt steak) was particularly good on the day of the visit. Depending on the day's supply, there may be some variation, but you must try the top-notch tongue and harami, which are among the best in Tokyo. Despite the simple menu structure for grilled items, there is a variety of exquisite dishes available. From the signature dish of YORONIKU, the Yukke Bruschetta, to dishes like natto yukke, carpaccio, and torotaku kimpa, there are many tempting choices. Additionally, there are unique items like the Chateaubriand cutlet bowl, which requires a reservation. There are still many dishes I want to try, so I will definitely visit again. Thank you for the delicious meal.

Budget: 9,000 to 12,000 yen Order: A la carte Duration: 1.5 to 2 hours Reservation: By phone Located in the competitive area of Asakusa, a town known for its lively atmosphere, this modern yakiniku restaurant fits right in with the local culture. Despite being relatively new, the restaurant is always packed and requires reservations due to its popularity. The quality of the meat, sourced from Meimonoya, is outstanding, with the harami (skirt steak) particularly shining. The yukke and side dishes also show great attention to detail. The Chateaubriand cutlet bowl, priced by market value, is definitely worth trying. Some items require advance reservation, so it's recommended to secure them in advance if you have specific dishes in mind. The well-seasoned dishes, especially the large rice portions, are sure to satisfy. I am confident that this restaurant will continue to evolve, and with its great value for money, I look forward to visiting again in the future. [Order Details] - Chateaubriand Cutlet Bowl - Yukke Bruschetta - Upper Tongue Salt - Sagari - Harami - Shimacho - Yan - Toro Taku Maki - Upper Loin - Camenoko - Yukkejang Noodles - Cold Noodles - Upper Liver - Senmai Sashi - Bean Sprout Namul

I found out about this restaurant through social media, as it was opened by Kimura, a purebred from the Yoroniku lineage who recently became independent. I was drawn to the strong commitment to the quality of the meat they source and the unique creative dishes that seemed very delicious. I made a reservation for 9 PM after calling and being told they had availability at a late hour. Asakusa is a fiercely competitive area for yakiniku restaurants, and I have visited many establishments there, but there haven't been many that I wanted to revisit. With high hopes, I visited this restaurant. It is located in a residential area and has a luxurious exterior. Upon entering, I found that the interior had around 20 seats at 5 tables, with a slightly cozy seating arrangement. The atmosphere inside was quite pleasant. I quickly skimmed through the menu and placed my order. The ordered items included seared yukhoe for 1480 yen, thick-cut upper tongue for 2980 yen, tongue for 1480 yen, upper kalbi for 1980 yen, kalbi for 1280 yen, striped neck for 980 yen, mixed namul for 980 yen, deep impact (100g) for 4000 yen, seared sirloin sushi for 700 yen per piece, upper liver for 1280 yen, and cold noodles for 1180 yen. I had wanted to try the "Kimura's Torotaku Kimpa" originally, but unfortunately, it was sold out. The flavors were reminiscent of Yoroniku and Ushigoro, with a clean taste. The yukhoe and meat sushi melted in my mouth. The harami was especially delicious. The more I chewed, the more umami came out, making it one of the best harami I've had in Tokyo. The upper liver and hormone were also noticeably fresh. The upper liver had a bit of the vein visible, and they even gave me a discount, showing their commitment to customer service. The cold noodles had a flavor that I really liked, and I could have easily eaten three more servings. I will definitely be returning, so please let me come back again.

I heard about this place from a friend who loves yakiniku, and on my first visit, I fell in love with the tenderloin and thinly sliced harami. I don't usually go for yakiniku, but being able to enjoy such good quality meat so easily is amazing! Plus, having the staff cook the meat for you is much appreciated. Now I have a reason to come to Asakusa! I didn't eat too much this time, so next time I'll come on an empty stomach!

This is a stylish yakiniku restaurant located about 3 minutes from Asakusa TX Station. The exterior is cool and the interior is clean. The black tongue, upper harami, steamed tail, bruschetta, and mushrooms were all delicious and satisfying! Highly recommended for a date in Asakusa! I definitely want to go back again.

■ Three Points of This Restaurant - A sophisticated yakiniku restaurant that is not typical of Asakusa yakiniku (Machiyakiniku) - The tongue, harami, and top liver from Akashiya are exceptional - Pay attention to the side menu items such as bruschetta and kimpa ■ Black Tongue It seems like it was the delivery day for black tongue, so I ordered it. It's from Akashiya, a brand beef from Tochigi, I think? The seasoning itself is simple, but the quality of the meat is so good that it's best to enjoy it simply with lemon. The price is a bit high, but it's definitely worth ordering. ■ Top Harami Also from Akashiya, it's the harami from Kitagami beef in Iwate. A good harami served at a yakiniku restaurant is usually simply seasoned. The more you chew, the more the umami of the meat comes out, and it was amazing. There is also a regular harami, but please try the "top" one. ■ Bruschetta Plenty of yukke on a baguette with garlic butter Using Zabuton of Yamagata beef for yukke, placed generously on a toasted baguette. An exceptional dish that seems to be from the Yorokuni series lineage of the owner. ■ Kimpa with Kimura's Meltingly Tender Triangular Slice A recommended dish to finish off with is the meltingly tender kimpa with Kimura's Tomosankaku and pickled radish. It's packed full of Tomosankaku, so it has a great texture. The cold noodles were also delicious, so these two would be good choices for the finishing touch. 【Other Menu Items Ordered】 Thick-cut top tongue, top liver, four types of lean meat platter, kimchi assortment, namul assortment, etc. 【Overall Impression】 It may take some time for this type of yakiniku restaurant to become more popular, as the image of Asakusa is strongly associated with "Machiyakiniku." However, with the owner being from a renowned yakiniku restaurant, the quality of the meat and the atmosphere of the restaurant are unquestionable. It's worth going to Asakusa and deliberately trying this type of yakiniku.

[Yakiniku Kimura]・Tokyo: About 2 minutes walk from Tsukuba Express Asakusa Station A2 exit・Budget: ¥10,000 to ¥14,999 Yakiniku Kimura is a restaurant opened by Mr. Kimura Daiki, who worked for many years at Namaiki and was allowed to use the same carefully selected Japanese beef as the Yoronicu group. While there were many menu items that I had seen or eaten at Namaiki, upon closer inspection, Mr. Kimura's focus on using female Japanese beef really stood out. The flavors were more refined and the seasoning was original to Kimura, making it a wonderful yakiniku restaurant that combines both visual and taste enjoyment. The offal dishes were sourced from Akashiya and were all incredibly fresh. The quality of the thinly sliced upper mino, liver, special harami, and senmai was top-notch. The thinly sliced upper mino went especially well with soy sauce and wasabi. When my friend and I mentioned this, Mr. Kimura cut two special pieces for us, provided soy sauce and wasabi, and it was delicious. He even mentioned considering adding it to the menu. All the dishes we had that day were truly delicious, but the "Kimura's Torotaku Kimpa," a menu item not found at Namaiki or Yoronicu, was particularly outstanding. It was so delicious that you wouldn't believe you were eating Japanese beef torotaku. It's a must-try dish. The restaurant's interior and design were beautiful, and the service was excellent. It seems that many people are still unaware of Yakiniku Kimura, so it's easy to make a reservation. I definitely want to visit this yakiniku restaurant again before it becomes more popular. Bon appétit! - Bruschetta: A toasted baguette topped with yukke - Tongue shabu-shabu - Thinly sliced upper mino - Liver - Special harami - Kimchi assortment - Upper loin (used Shinshin that day) - Senmai - Kimura's Torotaku Kimpa: Used Tomosankaku of Hitachi beef that day, served with wasabi and Kyushu soy sauce

Visit on May 21, 2023, location Asakusa Station (TX), 2 minutes walk, reservation available, invitation, unclear waiting, no reservation for 6 people, 10,000 yen per person, order: kimchi platter, namul platter, bruschetta, Kimura's torotaku, kimbap, black tongue top, thick-cut sagari, harami, roast sirloin, sukiyaki with a bite of rice, kata shin Chateaubriand, seared yukke bowl, tail soup, yukkejang soup. Memo: A yakiniku restaurant in Asakusa. 2 minutes walk from Tsukuba Express Asakusa Station A1 exit. About 12 minutes walk from Asakusa Station on the Tokyo Metro Ginza Line and Tobu Skytree Line. The owner is Mr. Kimura Taiki. Mr. Kimura is a native of Suehirocho. Opened on December 21, 2021. The internal organs are sourced from Akashiya Co., Ltd. in the Tokyo Meat Market. Closed on Mondays. Business hours are from 5 pm to midnight every day, with last order at 11 pm. The restaurant has 20 table seats with no counter seats or private rooms. Reservations accepted. Reservations can be made by phone or online through platforms like Tabelog. Private bookings available. Cards, electronic money, d payment, Rakuten Pay, and au PAY accepted. Children welcome. No dedicated parking, but there is a nearby coin parking lot. The restaurant shares various information on its Instagram.

Asakusa Station is a 6-minute walk away. I revisited a yakiniku restaurant that was a hit with new discoveries. This yakiniku restaurant is particular about "female cattle from Kozashi" with fine marbling. The shop is run by someone from "Namuiki" in Suehirocho, and there are menu items that exude the essence of Namuiki. Both the grilled dishes and side dishes were delicious and satisfying. Ordered items: - Kimchi assortment - Namul assortment - Bruschetta - Kimura's Toro Taku Kimpa - Black tongue - Upper harami - Thick-cut sagari - Heart - Loin - Sirloin sukiyaki with a bite of rice - Katashin - Chateaubriand - Seared yukhoe bowl - Tail soup - Yukhoejang soup On this day, when I asked for the chef's choice of meat, the Chateaubriand unexpectedly appeared, and my excitement went up. It was a beautifully large cut of Chateaubriand that Mr. Kimura apparently hand-cut. I don't often eat this kind of cut, but it was delicious. A must-try menu item here is the "Kimura's Toro Taku Kimpa with Yamagata beef tomosankaku," which is a luxurious Kimpa with plenty of tenderized Yamagata beef wrapped inside. It melts in your mouth and is incredibly delicious. Another highly recommended item is the bruschetta made with Yamagata beef zabuton yukhoe. The server will toast the baguette with garlic butter until fragrant. It is a dish with plenty of diced yukhoe, providing a satisfying texture. There are also items like yukhoe bowls on the menu, so raw meat lovers should definitely visit here!笑