It was a hot day and I was feeling a bit exhausted. I quickly downed a bottle of beer and enjoyed the meal. Both of us couldn't eat much, so I think our course was on the smaller side at the restaurant. I really wanted to eat conger eel, so I was thrilled when it came in a bowl with mixed rice. The conger eel in the bowl was delicious. It also had winter melon which was tasty too. Every dish was delicious! The finale of champagne jelly with Nanko Ume was the perfect ending for me. Thank you for the meal.

I recently visited a restaurant tucked away in a back alley in Akasaka. The signboard with "One Stone Three Birds" exuded a sense of luxury. The interior was predominantly black, with private rooms and a counter facing the kitchen. I opted to sit at the counter that day. The course I had included: 1. KinKon and Yukke 2. Colorful Japanese and Korean dishes with wagyu beef 3. Tail soup 4. Kangjangseu 5. Assorted wagyu beef tongue 6. Special selection cuts 7. Grilled meat with sauce 8. Grilled meat with salt 9. Curry rice 10. Cold noodles 11. Dessert. Each dish was vibrant and visually appealing, but personally, I enjoyed the tail soup the most. The cold noodles were served in a sherbet-like texture, making it a unique experience. The atmosphere was lovely, so if you happen to be in Akasaka, I recommend stopping by this restaurant.

Let's enjoy a different kind of yakiniku at the restaurant called Isshikisanchou in Akasaka. The exterior gives off a mysterious vibe, making it hard to tell what kind of place it is. Inside, the atmosphere is chic, perfect for adults to enjoy yakiniku. Each dish is delicate and combines Korean culture with meat dishes. They offer a well-balanced course menu that includes both unique and classic yakiniku options. The quality of the meat is excellent, and the staff are all very friendly. This restaurant is perfect for dates or business meals.

Today I went to Isshikisanchou, which opened in July 2021 in Akasaka! They also have a restaurant in Shinbashi. As a commoner, I ordered the Nisshingetsuho course for 9,800 yen! - Course content: 1. Grilled wagyu beef and kumquat hand rolls: I tried kumquat with chicken for the first time! I crumbled the kumquat at first, ate it with the meat, and then made hand rolls. 2. Colorful dish of wagyu beef and Korean-style vegetables: It felt like they paid attention to detail. 3. Wagyu beef tail and seasonal vegetable samgyetang-style: Incredibly tender tail in soup! 4. Two types of wagyu beef tongue with salt: One was tongue and the other liver! 5. Three types of marinated grilled meat: Skirt steak, harami, and chili pepper, I think! 6. Finale: Cold noodles! The chewy noodles with flavorful broth were delicious! 7. Dessert of the day: Roasted pistachio with pepper sprinkled on top! It was a luxurious day!

Invited by a close senior, I went out for yakiniku after a long time. Excited for my first experience with Japanese-Korean cuisine, I opted for a lunch with fish to get into the yakiniku mode perfectly (°▽°). Located just past Ichigomichi Street in Akasaka, along a narrow path, the restaurant exudes a hidden gem vibe. Upon entering, you'll find counter seats and private rooms lined up. This time, I chose the counter seats since the plan included all-you-can-drink, enjoying white wine and mainly sticking to oolong tea with the meat. - Specialty dish: Wagyu beef seared and kinkan hand rolls Breaking down the rich kinkan and enjoying it with the Wagyu beef is a delightful experience. - Appetizer: Assorted Wagyu beef and Japanese-Korean side dishes A beautifully presented dish with a mix of Japanese and Korean flavors, including tongue dishes and persimmon kimchi. - Soup: Wagyu beef tail and seasonal vegetable samgyetang-style A gentle and comforting dish with a flavorful broth, perfect for the beginning of the chilly season. - Sashimi: Spicy marinated Ise ebi A luxurious Ise ebi marinated in a special sauce, served with optional shrimp miso for added flavor. - Grilled dish: Salt-grilled Wagyu beef tongue trio A flavorful and tender tongue dish served with a refreshing pineapple lemon jelly. - Special selection: Today's premium cut Featuring Ushinaga beef sirloin, a brand from Kobe making its debut in Tokyo. Tender and delicious. - Grilled dish: Trio of marinated grilled meats A highlight of the meal with fillet, kata-sankaku, and harami cuts. The harami, in particular, stood out for its perfect tenderness and thickness. - Rice dish: Special Wagyu beef curry A cute bowl of curry made with 100% Wagyu beef, just the right level of spiciness and portion size. - Finale: Morioka cold noodles Chewy noodles topped with Wagyu beef shigureni in a refreshing broth, complemented by a delightful sherbet-like topping. - Dessert: Today's sweet treat Enjoyed with Sanmakori and vanilla ice cream, a crunchy and refreshing end to the meal. The meat slices were thick and generously portioned, but the variety kept things interesting. The dry wine from the all-you-can-drink menu paired well with the meat, creating a leisurely and enjoyable dining experience. The cozy atmosphere of the restaurant makes me want to visit again for another special occasion ⭐︎

Opened in Akasaka this summer, this restaurant is a local dinner gathering spot affiliated with a famous yakitori restaurant in Shinbashi. We opted for a great all-you-can-drink course that included wine. I was curious about the combination of Japanese and Korean cuisine, and I was pleasantly surprised by the beautifully presented appetizers, including grated turnip with vinegar miso, cod with chojang (vinegar miso) sauce, and persimmon fruit kimchi. The second half of the course featured grilled meat dishes, including: - Wagyu beef seared and rolled with kumquats - Wagyu beef and assorted Japanese and Korean dishes - Wagyu beef tail and seasonal vegetables in samgyetang broth - Spicy marinated lobster - Assorted wagyu beef tongue and salt-grilled meats - Today's special selection - Three types of marinated grilled meats The staff grilled each slice of meat individually, and the yuzu gochujang and pineapple lemon jelly were perfect accompaniments. The lemon sour I ordered to go with the meat was refreshingly sour and delicious. Despite the generous portions of meat, I managed to finish it all and was very satisfied. The meal also included curry, Morioka cold noodles, and a dessert of makgeolli and vanilla ice cream. We sat at the counter and had a great time chatting with the staff while enjoying our meal, but there are also table seats and private rooms for up to four people. The restaurant has a luxurious interior and offers a variety of dishes, including not only grilled meat but also lobster, making it a new favorite for me!

This is the last revisit of the year. Unusually, I started with oolong tea. Oh! The glass has the name "Issatsuma" on it! When I mentioned it, they said, "It's been there since before (laughs)." I just didn't notice it~ (laughs) The course started. First, the famous kinkan yukhoe. Break the pickled kinkan, mix it with yukhoe, and enjoy it. Finally, wrap it in seaweed and take a bite! An assortment of Japanese-Korean dishes. Beef tongue namul, rape blossoms with namul, cod milt with chojang sauce, persimmon kimchi, grated turnip. The grated turnip is in a chige-style, warm and comforting. The cod milt is delicious! I couldn't resist and ended up having beer (laughs). Samgyetang. It contains Daitake chicken harami, Kujo green onions, and Seigoin daikon, simmering with a tantalizing aroma, stimulating the appetite. The abundance of Kujo green onions is also nice. And then, the spiny lobster appeared! So glamorous! It used to be just kkanjangseu, but next to it is something on a spoon... a mixture of spiny lobster and yukhoe. A unique combination! The texture of the lobster is crunchy and interesting, and tasty! The flavor is a bit strong, but it's perfect for sipping little by little with alcohol. The kkanjangseu is served with lobster miso and sudachi! From here, the grilling begins. All the meat is grilled for you. First, a combination of salt-based meats. Tongue, premium tongue, thick-cut (Miyazaki), misuji, and togarashi (Iwate Mizusawa beef). Starting with the premium tongue. Enjoy it with lemon and pineapple! Delicious! Togarashi is light! Misuji is bouncy and tender! Geta has a hearty flavor! The thick-cut is compared with wasabi and fresh pepper. The grilling is perfect. The Jun Tanba Usunaga beef is quite a large cut with a satisfying texture! The marinated meats are fillet (Tochigi), katasan-kaku (Iwate), and harami (Miyazaki). The fillet is incredibly tender!! The katasan-kaku oozes with umami when you bite into it. The finale includes two dishes! I tried curry for the first time! It's 100% meat curry without any vegetables. But it's not heavy or greasy, it's a drinkable curry. The other dish is cold noodles. The soup is made with mackerel dashi and simmered ingredients. The mackerel aroma is strong, and the soup is delicious! Son makgeolli and vanilla ice cream. The sherbet-like texture is refreshing. I ended with black tea to relax. The spiny lobster and meat were really elevated!

The entrance is a solid black iron door with a heavy feel, giving it the appearance of a hidden gem. Inside, there is a modern atmosphere with counter seats, pleasant lighting, and jazz music playing. This is truly an adult hideaway. This restaurant specializes in Japanese and Korean cuisine, featuring "Jun Tamba Usunaga Beef." Tamba beef, also known as Kobe beef, is a high-quality meat with a proven track record. You can enjoy this premium meat here. We tried the "Chef's Recommended Course," which included seared Wagyu beef, kumquat and yukhoe hand rolls, an assortment of Wagyu and Japanese-Korean dishes, Wagyu tail with seasonal vegetables, and more. Each dish was expertly prepared and presented beautifully. The meat was cooked to perfection by the chef or staff, and the tableware used added to the dining experience. The selection of high-quality meats included Usunaga beef, Wagyu tongue, and more. The meal was finished with a special curry and Morioka cold noodles. The cold noodles, in particular, were outstanding. The experience of trying various cuts of delicious meat, along with the curry and noodles, left us completely satisfied. This restaurant is a hidden gem where you can enjoy a relaxing dining experience. We had a private dining event with gourmet enthusiasts and thoroughly enjoyed the food. We look forward to visiting again.

If you enjoyed this post, please like, save, and follow. 【Japanese and Korean cuisine created by men who have mastered Japanese and Korean cuisine】: Japanese and Korean cuisine created by men who have mastered Japanese and Korean cuisine. Three carefully selected courses are available, starting with seasonal ingredients, thick slices of tongue, premium cuts like Chateaubriand and fillet, as well as various cooking methods and ways to enjoy the meat according to its condition. "Ushinaga beef from pure Tanba" has been scientifically proven to have about 10% higher values of factors such as oleic acid, which indicates the low melting point of fat and deliciousness, compared to other Japanese beef. In addition, to enhance the fat content, sake lees are added to the feed, as it is a sake-producing region. Other than ushinaga beef, we also prioritize "substance over name" and prepare the best quality meat available that day. Our staff will cook it to perfection right in front of you, so enjoy a conversation with your loved ones over fine wine and food. 【Specialty dishes inherited from the DNA of "One Stone Three Birds"】: We offer a specialty dish inherited from the DNA of "One Stone Three Birds" - "Grilled kinkan yukhoe hand roll". In the course, you can enjoy soy-marinated spiny lobster and peony shrimp "Kanjangseu", as well as beautifully arranged dishes with a smooth texture that lingers on the palate. ~Meal received~ 【Chef's omakase leaning course ¥22,000 (tax included) ◆ Yukhoe Kinkan Dore ◆ Hassun・Fruit Kimchi (pear)・Roast beef (Japanese beef Ichibo)・Mini tomato umeboshi pickles・Cabbage namul・Harami chim・Japanese beef tongue namul ◆ Tail soup ◆ Spiny lobster Kanjangseu ◆ Tongue・Geta・Top tongue・Special top tongue salt ◆ Two types of salt-grilled meat・Misji・Liver ◆ Beef sirloin ◆ Three sauces・Sagari・Katasankaku・Fillet ◆ Japanese beef intestine stew ◆ Morioka cold noodles ◆ Roasted pistachio gelato

This day we had the counter all to ourselves (^_−)−☆ with all-you-can-drink option, and we toasted with Shirohonoka. First dish was Yukke, a specialty with Kin Kan pickled in Yukke sauce. I tried to separate them with chopsticks and got stuck, which was a bit embarrassing (ﾟoﾟ;; Next was the Hassun, a round platter resembling an afternoon tea set. It included fruit kimchi, roast beef, mini tomato with umeboshi vinegar, napa cabbage namul, harami chum, and wagyu tongue namero. The fruit kimchi was made with pear, and the roast beef was made with wagyu rib. It was cooked at a low temperature of 59 degrees for 45 minutes, resulting in a moist and smooth texture. The mini tomato was refreshing and delicious, a great palate cleanser. It was fun to try a variety of dishes. The Tail Soup was like Samgyetang, but not as rich, more refined and light. The Kujyo green onions were crispy and added a nice touch, and the chicken harami added a bold flavor. The highlight that got everyone excited was the Ise Ebi Kanjan Seu!! First, we enjoyed the shiny lobster meat as is. Then we mixed it with the separately served lobster miso for a rich and enjoyable experience. Then, the barbecue began! The staff grilled all the meat for us. First, we had tongue. We tried three types of salt: geta, upper tongue, and special upper tongue. The upper tongue was delicious! The pineapple lemon sauce was also delicious! The geta was very juicy! The thick cut was compared with sansho pepper and wasabi. The two salt-grilled meats were misji and liver. The liver had a milky taste and was delicious, light, and not gamey. The misji had a good balance of texture, fat, and umami. The selected cut of the day was Usunaga beef sirloin. It was seared briefly and was tender and juicy. The sweetness of the meat came through clearly and was delicious. The meat with sauce was sagari, katasankaku, and fillet. The katasankaku was delicious! The texture was good! The fillet was tender and plump. The sauce with green chili was also delicious! The dessert was roasted pistachio gelato, which was surprisingly delicious. This time, since it was a private booking, I didn't take many notes, so this review is a bit light-hearted (laughs). It was nice to see the dishes being prepared right in front of us at the counter, and the meat was grilled carefully, one slice at a time, giving it a special touch. The location is a bit hidden, with no obvious sign, so some people might get lost trying to find it. I recommend checking out photos of the exterior beforehand to make it easier to locate!

We paid 23,000 yen for a Chef's choice course with all-you-can-drink option, combining the best of Japanese and Korean cuisine. We had the counter to ourselves and were very satisfied with the menu. Here are some of our favorite items: - Specialty Wagyu beef seared and served with kumquat hand rolls: The kumquat, marinated in a special sauce, is mixed with the beef for a delicious combination. Be careful as the kumquat is not too soft. We really enjoyed the kumquat from Isshikisanchou group. - Assorted plate of Wagyu beef and Japanese-Korean side dishes: It was like an afternoon tea set with a variety of dishes like pear kimchi, white cabbage namul, and tongue tartare. Our favorites were the pear kimchi, white cabbage namul, and tongue tartare. - Wagyu beef tongue with salt and pine lemon jelly: This was a hit! The sweetness of the pineapple paired well with the saltiness of the beef tongue. - Grilled meat with sauce: The meat was delicious, and the sweet sauce was appetizing. We were initially unsure about Japanese-Korean cuisine, but it turned out to be a delightful blend of Japanese and Korean flavors.

I wonder how it is. Recently, the bills at famous restaurants have been increasing, and it's rare to find a place with a drink-all-you-can option where you can see the ceiling of the bill and the quality is high. In luxury restaurants, the bill goes even higher, so 16,000 yen is a good line where you can go without worrying too much about your wallet. The drink-all-you-can options include delicious White Ho-no-Ka beer and wines, making it very satisfying. I apologize for drinking too much. Starting with the seared wagyu beef tataki and the hand rolls with lanterns, there are also dishes like Kanjangseu, so you can enjoy the course without getting bored. All the meats are really delicious! Moreover, after the introduction, they grilled and served everything, so we could focus on our conversation. The beef bone rice soup and cold noodles at the end were also delicious. It might be good for business entertainment as well. Thank you for the meal.

A new type of yakitori restaurant in Shinbashi, called Isshikisanchou. Located just a short distance from Akasaka Station and Akasaka-Mitsuke Station. The exterior is simple, with the words "Isshikisanchou" displayed. Inside, there are counter seats and table seats separated by curtains. The atmosphere is chic and calm. On this day, I reserved the Isshikisanchou course (15,000 yen). They offer a variety of Korean dishes as well as using "Usunaga beef" from Tajima. The beef melts at 12 degrees Celsius, which is lower than the typical melting point of 25 degrees. The experience at the counter was exceptional, with the staff cooking the meat in front of you and providing detailed explanations about the dishes. The menu offers surprising dishes, making it a great choice for a date. Course highlights: - Wagyu beef tataki with kumquat hand-rolled yukhoe - Wagyu and Korean side dishes platter - Wagyu tail and seasonal vegetable samgyetang-style - Kanjang shrimp - Wagyu tongue with three types of salt - Salt-grilled beef two ways - Special selection cut of the day - Three types of sauce-grilled meat - Wagyu tenderloin beef bone soup - Morioka cold noodles - Dessert of homemade pistachio ice cream The course was well-balanced and the dishes were beautifully presented. The highlight was the pistachio ice cream, which was rich and delicious. The sparkling red tea served with it was refreshing and complemented the dessert well. The restaurant had just opened, but the quality was already impressive. I can imagine it becoming a highly sought-after reservation in the future. Thank you for the wonderful meal!

Tokyo/Akasaka Korean Cuisine "Isshisancho" ~ Tokyo's first introduction of "Jun Tamba Usunaga Beef" handling ~ ※2021/07/07 New Open !! Order✎*One Smile Course ¥15,000 ➤Specialty: Wagyu beef seared and kinkan hand-rolled ➤Appetizer: Wagyu beef and Korean-Japanese vegetables assortment ➤Soup: Wagyu beef tail and seasonal vegetable samgyetang-style soup ➤Sashimi: Kanjangseu ➤Salt-grilled: Wagyu beef tongue three types, salt-grilled meat two types ➤Special grilled: Today's special cut ➤Sauce grilled: Sauce-grilled meat three types ➤Rice dish: Wagyu beef fillet with beef bone rice soup ➤Finale: Morioka cold noodles ➤Dessert: Today's dessert⁡⁡✼••┈┈┈┈┈┈┈Shop info┈┈┈┈┈┈┈••✼⁡Located 3 minutes on foot from Akasaka Station! A new store attracting attention (〃艸〃)✨A new challenge store in the form of a Japanese beef cuisine handling "Jun Tamba Usunaga Beef" that is making its first appearance in Tokyo! Tamba beef is known as Kobe beef and has a proven track record of excellence in both name and reality! In addition, we have sourced excellent meat that rivals branded beef through our unique routes, making it possible to achieve a reasonable price (ㅅ´∀`*) Amazing! In order to make your precious time special on a special day, craftsmen who have trained in various business formats will create meticulously crafted dishes, as well as exquisitely crafted dishes that make you forget "Is this a yakiniku restaurant!?" with hospitality-filled service. The unique vessels used are also beautifully sourced, making it a restaurant that is easy to use as a new date spot in Akasaka (〃^∇^)ﾉ♥️⁡✼••┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈••✼pick up✎*➴Wagyu beef seared and kinkan hand-rolledNormally, seared yukhoe would have a raw egg yolk on top, but this one is served with kinkan (≧∇≦) The meat is cut into rough pieces to preserve the texture, and when rolled with Korean seaweed, it creates a unique and surprising taste sensation from the start!⁡➴Appetizer: Wagyu beef and Korean-Japanese vegetables assortmentIncludes tongue sashimi, Maruju cream cheese, heart tataki, Akita jun-sai micro tomato with Tosazu jelly, tongue tip namul, bitter melon ohitashi, and more. The appetizer assortment is arranged finely in a round three-dimensional vessel, with each dish beautifully and deliciously placed, allowing those who drink alcohol to enjoy each one slowly while savoring it with sake! Especially the tongue tip namul, which is made into a Korean-style namul with shiratama miso and tategi, was a perfect match with the recommended makgeolli at the restaurant (〃艸〃)✨⁡➴Wagyu beef tail and seasonal vegetable samgyetang-style soupA super delicious soup that everyone will likely finish! Served piping hot, it features Date chicken, Wagyu beef tail, and winter melon simmered to a meltingly tender state, with a soup that is full of flavor^∇^⁡➴KanjangseuSeu (shrimp) marinated in a sauce made with ginger and garlic = Kanjang, a popular Korean dish! Eat from the head, sucking the soup and enjoying the perfect balance of sweetness from the shrimp and the soup!⁡➴Wagyu beef: Salt-grilled, special grilled, sauce-grilledA special medley of grilled meat from here (〃艸〃)♥️The three types of tongue - upper tongue, thick-cut tongue, and tongue geta - included my favorite chewy tongue geta that overflows with meat juice and umami when bitten! The thick-cut tongue was perfectly grilled and goes well with wasabi♪ The liver, lightly seared on the surface and eaten with sesame oil, spreads a plump texture and sweetness in the mouth♪ The special cut features a thinly sliced Usunaga beef sirloin with a beautiful marbling! The thick-cut and thin-cut varieties were a luxurious treat (人ﾟ∀ﾟ*)♡ I was truly impressed by this! The three types of sauces include the chef's special cut of shima chou, which was a surprising delight! This is the chef's dedication♪ The grilling was also perfect, and the texture and flavor of the hormone with the three sauces were amazing!

Just a 3-minute walk from Akasaka Station, a new restaurant that opened on July 7th, with a grand opening. A hidden gem behind a jet-black iron door, where jazz music plays when you open the door to reveal a chic interior with an open kitchen style. This new yakiniku concept is brought to you by the same team behind the popular yakitori restaurant "Isseki Sancho" in Shinbashi, which opened in October 2020. We tried the ¥15,000 course menu, which focuses on using fresh ingredients based on the date of the day. The first dish was yukhoe (Korean beef tartare) made with shoulder triangle (upper loin) and kumquats, a classic ingredient also used at Isseki Sancho. The presentation on small plates was elegant and each dish had its own unique plate, showcasing the attention to detail and care put into the meal. The raw beef tongue was a delicious appetizer, and the wagyu tail soup was the best I've ever had. The thick slices of Miyazaki wagyu tongue, tongue geta, and tongue were cooked to perfection by the staff, showcasing their passion for grilling meat. The Saga beef sirloin was beautifully marbled and incredibly tender, and the tare-grilled trio of high-quality cuts (sagari, misuji, maruchou) was a luxurious addition to the course. The head chef Muro's dedication to sourcing the best ingredients and designing the course was evident in every bite. Despite being a new restaurant, I am confident that it will become a popular spot. I already can't wait to go back for another meal! Thank you for the wonderful dining experience!

Visited the newly opened yakiniku restaurant "Wakan Ryori Issanchou" on July 7, 2021⭐️⁡ A sister restaurant of "Yakitori Issanchou" in Shinbashi, offering a fusion of Japanese and Korean cuisine along with yakiniku, creating a new genre of meat cuisine.⁡ The first Tokyo outlet to handle "Jun Tanba Usunaga Beef." This rare and valuable beef has been scientifically proven to have values such as a low melting point of fat and a higher oleic acid content than other Japanese beef by about 10%.⁡ This time, we opted for a course that allows you to enjoy Tanba beef for 15,000 yen.⁡ ——When Visited—— Weekday Dinner⁡ ——Reservation—— Reservation required⁡ ——Usage Scene—— With friends⁡ ——Cost—— ￥15,000 to ￥20,000⁡ ——Food Contents—— ▶Wagyu Tataki Aburi and Kumquat Hand Rolls The Wagyu is pounded and topped with kumquat that has been marinated in yukke broth for a day, with Korean seaweed underneath. Breaking the kumquat, mix it with the yukke, and enjoy it. The rich flavor of the kumquat is excellent. The Wagyu was a bit firm and cold, so it would have been even better with a smoother melt-in-your-mouth texture. ▶Assorted Wagyu and Japanese-Korean Appetizers A beautiful appetizer that you would want to display at home. - Tongue Sashimi with Kombu Salt - Cream Cheese and Sweet Potato - Heart Tataki with Sesame Miso - Akita Junzai Tosa Vinegar-pickled Micro Tomatoes and Okra - Tongue Tip Namul - Gold Needle Herb Ohitashi ▶Wagyu Tail and Seasonal Vegetables in Samgyetang Style A simmering hot soup with Wagyu tail, Japanese chicken, and winter melon in Samgyetang style. The Wagyu tail is tender and melts in your mouth, packed with umami. ▶Kanjang Saeu (Soy Sauce) Saeu (Shrimp) A classic Korean appetizer with shrimp marinated in soy sauce seasoned with garlic and ginger, offering a flavorful experience. From here, the grilling begins. The meat is grilled right in front of you by the staff. ▶Assorted Wagyu Tongue Salts - Miyazaki Black Tongue - Thick-Cut Tongue - Top Tongue with Pineapple Lemon Jelly - Tongue Geta with Yuzu Kochujang ▶Salt-Grilled Meat Assortment - Liver marinated in sesame oil - Zabuton with Sansho salt ▶Today's Special Selection Cut - Jun Tanba Usunaga Beef Sirloin Thick Cut The meat itself is ===========

A highly popular yakitori restaurant in Shinbashi has opened a yakiniku restaurant in Akasaka! - Wagyu beef tataki with kinkan hand rolls: A unique yukke dish made with kinkan, marinated in yukke sauce. The kinkan bursts in your mouth, followed by a creamy egg yolk. A great start to the meal! - Wagyu tongue salt trio: Featuring Miyazaki black tongue, with three different cuts to compare textures and fat content. Served with pineapple lemon and yuzu kochujang for a perfect pairing. - Today's special selection: Sirloin cuts of Jun Tanba beef and Usunaga beef. The sirloin steaks are thick and juicy, with a melt-in-your-mouth fat content and rich umami flavor. - Tare-yaki: Featuring various cuts like misuji, harami, and shimachou, each marinated with a different sauce. The meat is perfectly grilled, and the variety of sauces adds to the dining experience. - Cold noodles: Served with ice-like soup for a refreshing and chilled noodle dish. The noodles are made by Nakano Seimen, offering a chewy and delicious texture. All the meat is grilled to perfection, ensuring a great dining experience. They even offer meat cakes for special occasions, making it a perfect spot for celebrations! Menu highlights: - Wagyu beef tataki with kinkan hand rolls - Assorted appetizers with wagyu beef and Korean side dishes - Wagyu tail and seasonal wild herb chicken soup - Assorted sashimi and salt-grilled Korean beef tongue duo - Today's special selection cuts - Tare-yaki with various cuts - Wagyu filet and beef bone soup hotpot - Morioka cold noodles - Dessert: Roasted pistachio ice cream

A new restaurant has opened in Akasaka, offering a fusion of Japanese and Korean cuisine along with yakiniku. One of their unique dishes is kinkan hand-rolled sushi, made with beef shoulder triangle meat which is flavorful. The kinkan is marinated in yukke sauce and wrapped in Korean seaweed. The restaurant also serves a variety of appetizers like tongue sashimi, sweet potato cream cheese, heart tataki, tongue tartare, jun-sai, and kinshicho greens. The counter seats offer a special afternoon tea-like set with a variety of dishes. The soup is made with wagyu oxtail in a samgyetang style with winter melon. The menu also includes a luxurious dish of lobster kanjangseu. The meal is paired with a unique herbal liquor called baeksulju. The yakiniku dishes include three types of beef tongue - geta, upper tongue salt, and thick cut, all served with pineapple and lemon jelly. The restaurant also offers a selection of carefully selected premium cuts of beef, including butajima beef sirloin steak and thin slices. The meal ends with a review of the delicious meat dishes.

Visited a few days after the opening. The interior and staff were all in black, creating a stylish and calm atmosphere. Tried the course menu and felt the attention to detail throughout. The pacing of the food service was just right. There were some moments where it seemed a bit inexperienced, but overall, I was satisfied. Looking forward to what they have in store in the future.