I was invited to the renowned Yakiniku Jumbo Hanare in Hongo Sanchome for my first visit.The interior is designed around private rooms, and the one I was shown to had a cozy and intimate atmosphere.The course we enjoyed that day seemed to be a special one, slightly different from what was listed online.We started with a set of prepared dishes including napa cabbage kimchi, bean sprouts, and spinach namul.Since I had already had some beer at a pre-party, I toasted with a bottle of Kamo Tsuru, Yakiniku Jumbo's original Junmai Ginjo, which is chilled and aged.The staff grilled the meat for us, allowing us to focus purely on savoring the flavors and enjoying conversations with our companions.It’s said that starting with heart is the Jumbo way. The heart had a firm yet tender texture, and the more I chewed, the more umami I could taste.Next was the thickly sliced tongue. When grilled, it loses about half its thickness as excess fat drips away, allowing us to enjoy just the rich flavor.The signature Nobara-yaki is a method created by a regular customer named Nobara. A large strip loin is quickly seared and folded into bite-sized pieces, served with a small bowl of a raw egg yolk. It spreads a delicious flavor in your mouth, reminiscent of high-end sukiyaki.The yukhoe consisted of finely diced marbled beef topped with an egg yolk and sesame seeds, drizzled with sesame oil, creating an irresistible indulgence.The Chateaubriand arrived as a large chunk of meat in a metal case, topped with a handle resembling a cow figure. This handle is a STAUB Animal Knob that they attached themselves.After briefly searing the surface, it was returned to the case to rest slowly, allowing the heat to penetrate through. While waiting, I enjoyed two types of meat, but I missed asking about the cuts.The Wagyu nigiri was a delightful combination of the fragrant rice and the quickly grilled meat.Finally, the finishing touches on the Chateaubriand began. After a quick sear, it was taken to the kitchen for steak cutting and served. It took about 50 minutes from the start of grilling to reach completion.The outer 2-3mm had a crispy texture and a delightful aroma, while the inside remained rare yet perfectly cooked through to the center.It was juicy and bursting with flavor, leaving a lasting impression that surprised me even the next morning.This was a first-time experience in my long life.The beef rice was served in the STAUB pot with the cow-shaped knob, and when the lid was lifted, a fragrant aroma filled the room, eliciting exclamations from everyone.The freshly cooked rice was piled high with rare diced tenderloin, garnished with herbs.They topped it with fried onions when serving, making it taste like a filet steak rice bowl. However, I was already quite full, so I had just a small portion and asked to take the rest home.For dessert, we had fruit sorbet. I enjoyed the lemon sorbet, which was refreshing, and it was a great meal.Overall, the calm atmosphere and the perfectly paced grilling allowed us to enjoy a stress-free dining experience without any rush.The exceptional quality of the meat and the grilling technique provided the highest level of satisfaction I’ve ever experienced with yakiniku.I hope to visit again someday.
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