There are many relaxing yakiniku restaurants a little away from Kabukicho in Shinjuku. One of the places chosen this time is "Gyuno Tatsujin Private Shinjuku Honten," which has four branches including Ginza, Akihabara, and Nishi-Shinjuku. Upon being seated in a spacious private room, I noticed solid objects in front of me and wondered what they were for. I refrained from asking questions, assuming there would be an explanation later. The staff informed me that they would be grilling the meat for me, despite tongs being provided. The Ebisu Meister for 780 yen was served in a thin glass, giving it a clean and transparent appearance. I had intended to order a highball but was recommended the Chita Highball for 750 yen, which had a sophisticated taste different from the usual highball. I also tried the World Whiskey "Ao" at 880 yen, which had a refreshing taste that made me realize there are levels to whiskey. While I have had yukhoe (Korean beef tartare) before, this was my first time trying seafood yukhoe. The luxurious seafood yukhoe featured scallops, shrimp, and sea urchin on top, accompanied by a rich garlic-heavy sauce. The dish was not only extravagant in ingredients but also presented on gold and silver plates, adding to its elegance. The meat was grilled for the Gyumiso 2 kinds, and I was advised to let the meat sit on the solid objects for a while before eating. The square solid salt provided a unique flavor to the meat when it dissolved, enhancing the overall taste. I also enjoyed the Wagyu tongue prepared in a similar manner. The thick-cut Wagyu Harami was grilled and served after resting for three minutes, then grilled again for a perfect finish. The marbled texture and natural flavor of the meat were highlighted by the dissolved salt. The assorted Wagyu platter included Kameno, Katakana, Shoulder Sanjaku, and Tomo Sanjaku, with the Tomo Sanjaku being particularly tender and flavorful. The second serving of Wagyu Harami was marinated in sauce, which turned out to be incredibly delicious. The tangy and refreshing sauce complemented the meat well, making for a delightful dish. The farm salad was dressed with a honey mustard sauce that was a hit among diners. The potato salad and corned beef plate featured a creamy potato salad and a unique corned beef served with bread. The creative course menu continued with the Aburi Nigiri, which had a creamy texture and was served with a side of cold noodles topped with kimchi. The dessert, Cassata ice cream with dried fruits, was a perfect ending to the meal.

I visited a restaurant in the Seibu Shinjuku area that I had been curious about for a while! I made a reservation in advance before going! The interior of the restaurant is completely private, so you can have a relaxed conversation. The sound from the next room is almost inaudible, so the soundproofing is also high. After all, you want to concentrate when eating delicious food, right? This time, I ordered the popular course! The menu consisted of the following: - Seafood and Wagyu Yukhoe - Pickles - Tongue shabu-shabu, tongue meat - Wagyu skirt steak - Farm salad - Meat assortment - Wagyu skirt steak with sauce - Potato salad, tongue corned beef - Meat sushi - Cold noodles and kimchi - Homemade cassata It was nice that the staff explained the dishes when they brought them to the table! They are particular about Kagoshima black wagyu beef and use a freshness maintenance technology called skin pack technology, which is an industry first. Therefore, the meat is served freshly cut without being frozen. It's nice for us consumers to have fresh meat! What surprised me the most was that we enjoyed the grilled meat with rock salt instead of sauce. Adjust the saltiness with the heat of the meat as you eat. Enjoy the original taste of the meat with simple seasoning. I realized once again that this is the right way to eat delicious meat. Starting from the tongue, the gentle umami of the meat that spreads as you chew, such as skirt steak and assortment, was thoroughly enjoyed, and I was very satisfied! The cold noodles for the finish and the dessert cassata were also delicious. If you happen to be nearby, be sure to visit! Thank you for the wonderful meal.

I made a reservation through a friend's recommendation and visited the restaurant. The salt plate was impressive. All the meats were delicious, and the side dishes were also tasty. However, the a la carte options seemed a bit limited. The wine selection was quite extensive. For glass wine, especially sparkling, a slightly richer type might be better.

Today my best friend made a reservation for us at a restaurant. It's located along the Seibu Shinjuku Line, which is easy for me to find, just walk straight ahead and it's on the right side. The atmosphere inside is calm and we were there early so there weren't many people around. The restaurant has completely private rooms, perfect for a relaxing meal. We started with a toast with a delicious Ebisu beer, which tasted amazing. The course meal included wagyu beef from Kagoshima, and we had a seafood wagyu yukhoe dish with sweet shrimp, sea urchin, and shellfish in a broth jelly. The meat was tender and the broth was a great complement. We also had pickled vegetables, wagyu tongue, and thinly sliced wagyu beef for shabu-shabu, all cooked perfectly. We enjoyed highballs and compared different drinks, with me preferring the Hibiki whiskey. We also had thick-cut harami, a salad, a selection of four types of meat, rice with grilled meat, cold noodles, and cassata ice cream for dessert. We were both very satisfied with the meal, enjoying the Kagoshima beef and the attentive service from the staff who cooked the meat and explained each dish. It was a perfect evening of good food and conversation with my best friend, and I am grateful to her for arranging it.

⭐Price: 4 (1 affordable -> 5 luxurious) ⭐Taste: 4 (1 average -> 5 excellent) ⭐Service: 4 (1 average -> 5 excellent) ⭐Atmosphere: 4 (1 casual -> 5 upscale and cozy) ⭐Cost performance: 4 (1 not worth the price -> 5 worth it and satisfying) Visit: 3.38 on Tabelog ACCESS ---------------------- 2-45-6 Kabukicho, Shinjuku-ku, Tokyo Chiyoda Building 1F Approximately 5-6 minutes walk from Shinjuku Station West Exit D5 Exit and East Exit ---------------------------------- This restaurant directly sources the brand champion beef "Kagoshima Black Beef" and has several branches in Tokyo. It has a total of 36 seats in private rooms (table seats, seat seats, sunken kotatsu seats). ORDER ----------------------- ◆ [Takumi] (10,000 yen/tax included) ◆ 3 Beers ◆ Fruit Cocktail La France Tea ◆ Sake ---------------------------------- [About the food] ◇ Seafood and Beef Yukhoe The beef yukhoe topped with scallops and sweet shrimp solidified with white miso jelly, with sea urchin on top, was visually appealing and delicious. All the ingredients melted softly in the mouth when eaten. ◇ Pickles Easy to eat with no strong taste, allowing you to feel the umami of the vegetables. ◇ Wagyu Tongue Using Kagoshima Black Beef, it had a good texture and was irresistible when eaten. ◇ Tongue Shabu-shabu A rare cut, sliced thickly, and quite tender. It contained some fat. ◇ Thick-cut Wagyu Harami Juicy yet refreshing, it melted in the mouth instantly. It was delicious when dipped in rock salt. ◇ Farm Salad The homemade honey mustard dressing was sweet and easy to eat. It was refreshing for the palate, allowing you to enjoy the meat in the latter part of the meal. ◇ Assorted Wagyu - Shinshin Ashi's Tsukune Low in oil, the umami of the meat was condensed. It had a rich taste despite the low oil content. - Shoulder Shin Easy to eat despite having fat on it. It melted in the mouth instantly. The balance of fat was good. - Shoulder Triangle Arm Moderate fat content, easy to eat, juicy, and full of umami. - Misuji The fattiest part, it melted instantly in the mouth. It was sweet and delicious. - Wagyu Harami The sauce was homemade and slightly sweet. It was very delicious compared to the usual salt seasoning. ◇ Potato Salad & Tongue Corned Beef The potato salad was light and perfect for refreshing the palate. The potatoes were not finely crushed, allowing you to feel the umami of the potato. The tongue corned beef had a strong umami taste, was tender, and delicious. The tongue corned beef was quite rare and unique. ◇ Ultimate Nigiri The combination of rice and meat was excellent. It melted in the mouth instantly. The meat had a sweet taste and was delicious. ◇ Cold Noodles The noodles were chewy, and the soup was clear with a rich flavor. Adding kimchi and vinegar changed the taste. ◇ Cassata An ice cream made by mixing whipped cream and yogurt, it was rich. It went well with the fruit sauce on top. [Impressions] The staff were friendly and provided recommendations on beef cuts and how to cook them. The recommended cooking method was delicious. I rated it based on the ease of use as a course for yakiniku. [Business Hours] 16:00-23:00 [Regular Holiday] New Year's holiday For inquiries: ===========

About three months ago, I traveled to Kagoshima and discovered the deliciousness of Kagoshima beef. I heard that this restaurant specializes in Kagoshima black beef, so I eagerly went there. I purchased a whole A5 rank black beef, and the offal will be served at the nearby sister restaurant "Wagyu Yakiniku Yakuniku Rojiura," so here mainly high-quality cuts are served. I requested the Takumi Course (tax included 10,000 yen). What is the Seafood Wagyu Yukke? Uni, sweet shrimp, and small diced beef with ponzu jelly. It's a unique combination but quite delicious. The chilled dishes are served in well-chilled dishes, which is great. The Italian white wine, Ciprea Simone Capecci, pairs well. The pickles' marination level is also to my liking. They skillfully grilled the meat for us. The tongue comes in thin slices and thick slices, a luxurious touch! The meat is lightly seasoned, and we enjoy it by placing it on a 7-8 cm square rock salt. This simple yet flavorful way brings out the essence of the meat and is incredibly delicious! Perhaps it's the high quality of the meat that makes this eating style possible. I switch to red wine for drinks. The recommended American wine is Michael David Winery's Freakshow Cabernet Sauvignon. Oh, this is a mellow full-bodied wine, perfect for yakiniku ♡ My companion's non-alcoholic cocktail is a fruity French tea that looks girly and vibrant. It's full of fresh fruits and not too sweet (I stole a sip). The harami is thick-cut, tender, a bit wild, and juicy. A refreshing salad follows, then a set of four types of meat. The shoulder triangle is lean. They carefully grilled it to avoid overcooking. Oh, they're pros, it's delicious! The shoulder core is marbled, sweet with fat. The misuji and tomosankaku have even more marbling. This is true Wagyu! The harami sauce is served separately, a bit sweet, a change-up from the rock salt. The potato salad is good, but I was surprised by the homemade corned beef made from beef tongue. It's like a fatty tuna beef sushi! It melts in your mouth ♡ This is amazing! The finale of cold noodles asks for our preferred portion size. Already full, I asked for a small portion. The firm noodles are delightful. The dessert cassata is cheese ice cream with dried fruits. It goes well with cranberry jam. It's surprising how it fits in a separate stomach (laughs). The service is friendly and pleasant. We had a great time.

Shinjuku Yakiniku! Although it's in Shinjuku, it's actually closer to Seibu Shinjuku Station. This restaurant has multiple yakiniku branches, and I had been to the Akihabara branch before, so I had an idea of what to expect. I wanted a quiet and relaxed atmosphere, so I booked a private room. - Seafood Wagyu Yukhoe: Uni, scallops, sweet shrimp, yukhoe, and a broth jelly. A combination of seafood and meat. - Pickles - Wagyu tongue/tongue shabu-shabu: Grilled meat served on rock salt, eaten as is. - Thick-cut Wagyu Harami: Highly recommended by the restaurant, and it was indeed the most delicious dish of the day. - Farm salad - Assorted Wagyu cuts: A laminated sheet with illustrations of different beef cuts, making it easy to identify each part visually. - Wagyu Harami: This time served as yakiniku with sauce. - Potato salad/roast beef: Potato salad with chunks of meat. - Gokumi sushi: Meat sushi is a must-try. - Cold noodles: Served with kimchi and topped with plenty of vinegar. - Cassata: A fruit-filled cassata with warm tea. It was nice to be able to dine in a relaxing private room. The staff were friendly and served the dishes at the right timing. Thank you for the meal!

The restaurant is located near Seibu Shinjuku Station in Shinjuku Kabukicho. This area is where I used to go drinking a lot during my student days, but recently with the completion of Kabukicho Tower, it has become even more lively. I decided to visit this place for private room yakiniku, thinking it would be suitable for entertaining clients or important people. The seafood and wagyu yukke, which includes sea urchin, scallops, and sweet shrimp, is packed with flavor and goes down smoothly. The wagyu tongue shabu-shabu is quickly seared and then enjoyed with a sprinkle of Himalayan rock salt for a salty taste. The thick-cut wagyu harami that came next was incredibly delicious. In the case of harami, I usually like to sear the surface at high heat and leave some redness in the middle, but this harami was juicy and satisfying. The wagyu assortment (Katashankaku, Misuji, Tomosankaku, Zabuton) was still confusing for me, I can't remember which is which. I want to become an adult who can easily identify these cuts. My favorite was the Zabuton. There were also a few other dishes, and the meat sushi served just when you think you can still eat a bit more was truly appreciated. The cold noodles at the end were refreshing, and the warm fruit cassata with hot tea was a nice way to finish the meal. The staff were attentive and cooked the meat to perfection. If you're planning to explore Kabukicho further, starting at this restaurant might be a good idea.

Hello everyone. ZMA here. This time, I will be visiting "Gyuno Tatsujin private Shinjuku store" in Shinjuku. They specialize in domestic A5 rank Wagyu beef, offering lunch starting from ¥3500 and dinner starting from ¥8000. Recently, high-end yakiniku restaurants have been opening one after another in Shinjuku, making it a competitive area. I will be trying the "Gokumi course" priced at ¥8000. - Seafood and Wagyu Yukke: A luxurious dish with uni, shrimp, asparagus, raw beef, and yukke jelly. Both visually and in taste, it's a lavish experience. - Gokutan three types: Thick-cut and thin-cut tongue, cooked by the staff. The Wagyu tongue has a unique firm texture and rich flavor. - Wagyu prime harami: A thick-cut harami that is surprisingly easy to chew and oozing with meat juice. - Wagyu rare parts assortment: Shoulder core, core core, misuji, and tomo sankaku. These rare parts are of high quality and worth the ¥8000 price tag. - Wagyu seared sushi, cold noodles. Overall, the flow of the meal follows the basic yakiniku restaurant style, with seared sushi and complimentary full-course service. If you have the chance, I recommend giving it a try. See you next time!

Seibu Line Shinjuku Station is right in front of it, but I didn't notice it before. It has been open for 27 years, making it a long-standing yakiniku restaurant in Shinjuku. The interior has been renovated and is quite clean, with all private rooms for a relaxing experience. I ordered a la carte, starting with Ruby Grapefruit Soft Drink for ¥700 - a non-alcoholic cocktail to toast with! It was served in a long glass, giving a satisfying drink. Then I tried the Seafood Wagyu Yukhoe for ¥1,280 - the wasabi dressing really enhanced the dish, with the luxurious combination of sea urchin and beef adding a delightful touch. A must-order dish at Gyutan, the homemade pickles of daikon, cucumber, and paprika for ¥580 were a nice touch. The Wagyu Tongue / Tongue Shabu Shabu for ¥2,500 was delicious, especially when grilled on the rock salt plate provided. The Farm Salad with Mustard Honey Dressing for ¥800 had a tasty dressing. The Bacon and Eringi Mushroom Potato Salad for ¥580 was a good appetizer. The thick-cut Wagyu Harami for ¥2,500 was rich and flavorful. The Wagyu Assortment for ¥4,500 included Misuji, Tomosankaku, Zabuton, and Katakanshoulder, which were cooked beautifully and served in a way that allowed the flavors to shine. The Gokumi Nigiri was rich and satisfying. The Cold Noodles for ¥880 were refreshing and just the right portion. The Cassata for ¥680 was a sophisticated adult dessert. The meat was delicious, and the service was excellent. Good service is always a deciding factor for repeat visits, and I would love to invite someone special to this restaurant again.

I have been to several branches of the Beef Master restaurant in Tokyo, but I had never been to the main store, so I made a reservation and went there. The name of the restaurant with "private" in it gives a special feeling, which is nice. As the name suggests, you can enjoy your meal in a completely private room with a door. Despite the intense heat, I managed to reach the restaurant and found a fan in the room, which I thought was a thoughtful service. For my drink, I chose the beautifully colored "Ruby Grapefruit Soft," a non-alcoholic cocktail. The "Seafood and Wagyu Yukke" was delicious, with sweet shrimp, scallops, and uni on top of the Wagyu yukke. The seafood was sweet and tasty, and the wasabi dressing added a nice accent. The "Pickles" may have been small, but the aroma of the pickles spread throughout the room, with a nice level of acidity. The "Wagyu Tongue/Shabu Shabu" included Wagyu tongue from the base part and Wagyu tongue from the tip part, both cooked by the staff. The Wagyu tongue was enjoyed with rock salt, while the shabu shabu was lightly cooked with wasabi and salt. The "Thick-cut Wagyu Harami" was impressively thick with a beautiful marbling. It was so tender that I was surprised when I cut it with scissors after grilling it. The "Farm Salad" with honey mustard dressing, the "Assorted Wagyu" with four rare cuts of Wagyu beef, and the "Wagyu Harami" with sauce were all of high quality. The "Potato Salad" and "Tongue Corned Beef" were also delicious, with the smoky flavor of the smoked bacon and mushrooms in the potato salad and the beef tongue used in the corned beef on lightly toasted bread. The "Sushi Supreme" was beautifully colored and glossy, melting in the mouth. The slightly spicy "Cold Noodles" with optional kimchi on the side were refreshing. The dessert "Cassata" was stylish, with plenty of fruits inside. The service was almost like having a personal attendant. The guests could enjoy grilling their own food, except for the assorted cuts, which were grilled by the customers themselves. However, the staff would grill them if requested. They promptly cleared the empty plates and provided excellent service throughout.

I was greatly impressed by the meat expert at the Ginza branch the other day. This time, I visited the Shinjuku main store. It is located a 5-minute walk from JR Shinjuku Station East Exit, right in front of Seibu Shinjuku Station, so it's easy to find. The entrance is decorated like a garden, creating a luxurious atmosphere inside the restaurant. All seats are private rooms, so you can eat slowly without worrying about the surroundings. We had the "Takumi" course for 10,000 yen (tax included) + all-you-can-drink for 2,000 yen. - Seafood Yukhoe A combination of beef yukhoe with sweet shrimp, scallops, and sea urchin, chilled and solidified with consomme jelly. The owner has connections to Tsukiji Market, so they can source fresh seafood. It's surprising to be able to enjoy this quality of seafood as an appetizer at a yakiniku restaurant. - Pickles - Two types of premium tongue Thinly sliced tongue shabu-shabu style and thick-cut tongue grilled with a nice sear. The manager himself grilled them to perfection. Enjoy the harmony of meat juice and the sweetness of the salt on a chunk of rock salt, a characteristic of the meat expert. - Wagyu Harami Rare wagyu harami, which is rarely available, is a delight for harami lovers like me. - Farm Salad Crisp vegetables with a sweet dressing that complements the meat. It's a perfect palate cleanser at this point. - Assorted rare wagyu cuts A platter of four cuts: misuji, sinew, shoulder triangle, and tomo triangle. A well-balanced mix of lean and marbled cuts, even the cuts that are usually eaten with sauce were refreshing with rock salt and wasabi. - Zabuton yakiniku The only marinated and grilled meat of the day. While we prefer salt, it's nice to satisfy the craving for a bit of sauce. - Potato salad + corned beef Bruschetta-style on a baguette, a delightful snack for those of us who want to enjoy a leisurely drink in the second half. - Wagyu nigiri Available at the Shinjuku branch, unlike the Ginza branch where it was a choice between potato salad & cheese and wagyu nigiri. - Cold noodles When I saw the course menu, I wondered if we would make it to the cold noodles, but we did! - Handmade dessert The Italian cassata is a nice touch. Not just matcha ice cream, but a high-quality dessert. The high-quality meat, as well as seafood, salad, snacks, two desserts, all cooked by professionals, in this course for 10,000 yen including tax, I think it's amazing value. Even at a local yakiniku restaurant, if you order a bit of better meat, side dishes, and drink a lot, it would easily add up to that amount, so you would be much more satisfied here. Also, at yakiniku restaurants where they cook for you, I have experienced feeling awkward at times, but the manager and staff here maintained a good distance, explaining the dishes and engaging in light conversation, making the experience enjoyable. A friend who wanted to go after seeing my Instagram post about the Ginza branch was extremely happy and I'm glad we went together.

Located near Seibu Shinjuku Station and right next to the Tokyu Kabukicho Tower, this restaurant offers a completely private dining experience where you can enjoy Kagoshima black beef yakiniku. They use a freshness maintenance technology called Skin Pack, which allows you to savor delicious meat. The restaurant has been expanding with branches in Shinjuku, Akihabara, and Ginza. We started with a toast with lemon sour to cool down. We ordered the Master Course, which allows you to enjoy Kagoshima black beef. The course included seafood wagyu yukke with mushroom sauce, wagyu yukke with a consomme jelly, and various cuts of Kagoshima black beef. The tongue and tongue shabu-shabu were delicious, especially when paired with lemon. The thick-cut wagyu harami was juicy and flavorful, especially when dipped in a wasabi-infused salt mixture. We also enjoyed a farm salad, wagyu assortment, potato salad with roast beef, and wagyu sushi. The meal was completed with refreshing cold noodles and a homemade Italian Cassata dessert with berry and mango sauce. Kagoshima black beef yakiniku is truly delicious. With all private rooms, this restaurant is perfect for dates, gatherings, and business dinners. I'm curious about their new shop "Rojiura," where you can enjoy Kagoshima black beef hormones. Bon appétit!

Went to Gyuno Tatsujin private Shinjuku Honten for yakiniku. This restaurant offers Kagoshima black beef, which has been ranked as the best in Japan. Located near Kabukicho, the restaurant has private rooms. Ordered the Takumi Course (10,000 yen). <Seafood Wagyu Yukke> Wagyu yukke topped with scallops, shrimp, and sea urchin. A luxurious dish with a photogenic presentation. <Kagoshima Black Beef Special Tongue and Tongue Shabu> Raised from a single cow, the tongue is also Kagoshima black beef. The special tongue has a crispy texture. The thinly sliced tongue shabu is rolled up for enjoyment. <Thick-cut Wagyu Harami> A thick-cut harami that resembles a steak. Also Kagoshima black beef. Each bite releases a burst of flavor. <Farm Salad> A refreshing salad after all the meat dishes. Fresh vegetables with honey mustard dressing. <Wagyu Assortment> Tomosankaku, Misuji, Katasen, Shinsin, Katasankaku. The meat is kept fresh with skin pack technology. Enjoy the meat's flavor with Himalayan rock salt, no sauce needed. <Wagyu Harami> Instead of zabuton, harami with sauce was served. Enjoyed with sansho sauce. <Potato Salad & Roast Beef> Moist and tender roast beef with pumpkin sauce. The potato salad with mayo and peanuts was also delicious. <Sumi Nigiri> Served on a gold plate. <Cold Noodles> Chewy cold noodles. <Cassata> A stylish dessert that doesn't seem like it's from a yakiniku restaurant. Served with mango and berry sauce. The staff grills the meat perfectly, providing a delightful dining experience in a cozy private room with warm service.

I met a customer I hadn't seen in about two years for dinner at this restaurant in Shinjuku, "Gyuno Tatsujin". There are two branches in Shinjuku, as well as outlets in Akihabara and Ginza. This month, they opened a new store in Shinjuku, showing strong growth. A few years ago, they joined Gyro Holdings, which operates various types of restaurants, and their capital was strengthened while still maintaining the strong influence of the owner, Mr. Horie. One of the biggest strengths of "Gyuno Tatsujin" is the unique route they have developed to source "Kagoshima Black Beef", thanks to Mr. Naoto Horie's strong obsession with meat, who calls himself a "meat pervert". "Kagoshima Black Beef" is a high-quality Japanese black beef from Kyushu, which has won numerous awards including the Prime Minister's Award, making it the best brand of beef in Japan. The Ginza branch exclusively offers "Kagoshima Black Beef", while other branches may offer it depending on timing. On this day, we were served only Kagoshima Black Beef. The course for the day included: Seafood Wagyu Yukke, Kagoshima Black Beef Tongue, Kagoshima Black Beef Thick-cut Harami, Farm Salad, Core Core, Misuji, Tomo Triangle, and Shoulder Core. Each dish was prepared with utmost care and the quality of the meat was exceptional. The freshness, taste, and cooking techniques were all top-notch, making it a truly enjoyable dining experience.

I was invited by a yakiniku enthusiast to this restaurant. The meat is delivered in vacuum packs to ensure freshness all the way to Tokyo, and each piece is cut with care upon ordering. This time, I tried the premium course for ¥8000. First up was the seafood yukhoe, a beautiful dish with a unique combination of wagyu and seafood held together by a jelly. It was filled with scallops, shrimp, and even sea urchin! Next was the colorful pickles, a nice palate cleanser between bites of meat. Then came two types of premium tongue, one thinly sliced and cooked by the staff, and the other thicker one for self-cooking. Both were delicious, especially when sprinkled with salt on the hot stone. The farm salad was simple yet refreshing, followed by a generous assortment of rare cuts of wagyu. The wagyu harami was served with sauce, and the wagyu sushi was a far cry from the usual izakaya version. The cold noodles were surprisingly tasty and light, perfect for a full stomach. The homemade cassata dessert was a delightful end to the meal. Despite not feeling well, I only had a highball for ¥580 and a red wine for ¥850, making it a surprisingly affordable meal at ¥8000 for the course. Highly recommended! Thank you for the meal.

In June 2023, I had dinner in Shinjuku Kabukicho. After getting off at JR Shinjuku Station, I crossed Shinjuku Street and Yasukuni Street towards Kabukicho. I found the restaurant I was looking for, "Gyuu no Tatsujin Private Shinjuku Main Store." This restaurant specializes in Kagoshima Black Beef, offering dishes like tongue and harami seasoned with Himalayan rock salt. I had the Omakase course which included seafood and wagyu yukke, pickles, wagyu tongue/shabu, thick-cut wagyu harami, farm salad, wagyu assortment, wagyu harami, potato salad/tongue corned beef, and premium nigiri. Each dish was carefully prepared and delicious, providing a unique dining experience.

Located near the west exit of Shinjuku Station and Kabukiza Tower, this yakiniku restaurant offers a chic interior with completely private rooms. The "Takumi Course" priced at 10,000 yen includes seafood yukhoe, pickles, farm salad, two types of premium tongue, salted wagyu harami, assorted rare wagyu cuts, wagyu harami with sansho sauce, potato salad, tongue corned beef, wagyu nigiri, cold noodles, and mango and raspberry cassata for dessert. They specialize in the highest quality wagyu, using award-winning Kagoshima black wagyu from the Wagyu Olympics. They also use meticulous preservation methods to ensure freshness. The Takumi Course includes popular items like tongue, harami, and rare cuts, all of which were delicious. The wagyu nigiri, featuring misuji on this particular day, was recommended and delightful. The tongue corned beef was also tasty. The generous portion sizes and satisfying course content make it a great choice for hearty eaters.

Private room dining at Gyutatsu Honten, a master of beef. We enjoyed Kagoshima black beef on a Himalayan salt plate. Dining in a private room adds a special touch to the experience. With the support of JA, they provide high-quality meat using skin-pack technology. The staff explained the meat, how to eat it, and how to cook it, making the experience even more enjoyable. Thank you for the feast! Menu included: Seafood yukhoe with pickles, farm salad, two types of premium tongue, wagyu skirt steak, assorted rare cuts, zabuton sukiyaki, potato salad with corned beef, wagyu sushi or cold noodles, and homemade dessert of the day. Budget around 12,000 yen. Located about a 2-minute walk from Seibu Shinjuku Station. #GyutatsuHonten #PrivateRoomDining #KagoshimaBlackBeef #HimalayanSaltPlate #SkinPack #ShinjukuYakiniku #MeatLovers #YakinikuLovers #Wagyu #MeatPorn #MeatStagram #MeatLover.

◼️Previous Tabelog Rating: 3.35 (June 2023) Genre: Yakiniku, Beef Tongue, Hormone ◼️Overall Review: Located a bit away from the station in private rooms, this place is recommended for those who want to dine in secret. It's a salt-grilled main restaurant, so it's great for those who prefer salt over sauce. ◼️Takumi Course (¥10,000) *Drinks all-you-can-order only for groups of 4 or more - Seafood Wagyu Yukhoe - Pickles - Wagyu Tongue, Tongue Shabu - Thick-cut Wagyu Harami - Assorted Wagyu - Wagyu Harami - Potato Salad, Tongue Corned Beef - Supreme Nigiri Sushi - Cold Noodles - Cassata ◆Seafood Wagyu Yukhoe The Wagyu Yukhoe is cut as big as beef sashimi! It's more enjoyable to eat individually rather than sharing. It's like each member of the former Morning Musume saying "I am the best!" Strong and enjoyable. It might be good to start with sake or white wine. ◆Pickles Enjoy it as a palate cleanser, like the pickled ginger at a sushi restaurant. ◆Wagyu Tongue, Tongue Shabu The Wagyu Tongue was delicious! It has a distinctive tongue aroma that goes well with sake. The thinly sliced Tongue Shabu made a tough cut of tongue easy to eat. ◆Thick-cut Wagyu Harami Being Harami, it's juicy and has a strong meat flavor! The meat here is placed on a salt plate instead of sauce. You rub the meat on the salt plate to adjust the flavor. It was fun but a bit tricky to adjust the saltiness! ◆Assorted Wagyu This plate was delicious! - Tomo Triangle: Moist and delicious with moderate marbling! - Katakana: So delicious!! I want to eat a lot of this next time! It has a unique texture that you don't come across often! It has little marbling but is incredibly tender! - Shinshin: The leanest cut! But it's tender and juicy! - Misuji: This is probably the oiliest cut! It's meant to be enjoyed with salt, not sauce. ◆Wagyu Harami The only dish with sauce! It's not heavily soaked in sauce, so it's easy to eat! ◆Potato Salad, Tongue Corned Beef Served towards the end, not as an appetizer! It seems there are different schools of thought even in the order of serving dishes. I usually only like the one from Kosuizuka, but this one was also delicious! Nice! ◆Supreme Nigiri Sushi The course starts with rare meat and ends with rare meat! They use a thick and incredibly oily cut, which will impress young people! ◆Cold Noodles Thin and chewy! I love cold noodles!! ◆Cassata So delicious!!!! It's packed with nuts and dried fruits, very impressive! They should open a cafe too! ◼️Interior Private rooms! Clean! ◼️Service The service was so good! The girls were cute.

A yakiniku restaurant located right across from Seibu Shinjuku Station in Kabukicho. The restaurant offers private rooms for a relaxed dining experience. Each person is provided with a Himalayan rock salt plate to cook their meat on, which helps prevent overeating and indigestion. The meat used is Kagoshima black beef, known for its delicious lean cuts. The course menu includes seafood and wagyu yukhoe, mushroom sauce, asparagus, scallops, shrimp, pickles, tongue shabu-shabu, tongue, Kagoshima black beef, thick-cut wagyu harami with salt, farm salad, tomosankaku, katashin, katasankaku, shinsin, harami with sauce, potato salad, tongue corned beef, meat sushi, cold noodles, and cassata as an extra. They also offer kalbi, hormone assortment, heart, liver, hormone, and heart base. While the focus is on salt-grilled meat, there are also interesting variations with yakiniku sauce containing sansho pepper and a delicious seafood yukhoe. The prices are reasonable in Kabukicho, making it a convenient and enjoyable dining option. It was delicious, thank you for the meal! ( *´艸｀)

I went to "Gyuno Tatsujin Private" in Shinjuku for a yakiniku girls' night out. Located just a 1-minute walk from Seibu Shinjuku Station, this yakiniku restaurant offers a completely private dining experience. We opted for the recommended course with all-you-can-drink. The first dish was Seafood Wagyu Yukke, a fusion of meat and seafood using seafood jelly. It had a flavor that would go well with wine. We ordered sake to go with the refreshing pickles. We started grilling with a platter of Wagyu tongue and tongue shabu-shabu. The tongue shabu-shabu was quickly cooked and enjoyed with salt. Then we grilled the Wagyu tongue. It was juicy with a crispy texture, really delicious. Next, we had a thick-cut Wagyu harami, grilled slowly on the grill and cut with scissors. Despite being thick, it was tender and full of flavor. The farm salad refreshed our palate. The luxurious-looking platter of assorted Wagyu was beautiful with marbling and looked delicious. We grilled them in order from lean to fatty cuts. The marinated Wagyu harami was perfect even with rice. The potato salad and tongue corned beef were great as snacks with drinks. The ultimate nigiri sushi was sweet and delicious, even the fat part. We finished with refreshing cold noodles. The private rooms are perfect for celebrations and girls' nights out. With delicious meat and drinks, you are sure to have a lively conversation. The service from the staff was also great, and we had a wonderful time. Thank you for the meal.