YORONIKU TOKYO @ Azabudai Hills - Amazing MeatWe, Tokyo Hormons, consider ourselves lucky to be living in this era as a group of food enthusiasts.Talking about YORONIKU TOKYO @ Azabudai Hills and its incredible meat.It’s been a while since I had such excellent meat, and this new spot at Azabudai Hills is just the place.Welcome to YORONIKU TOKYO!In the urban maze of Azabudai Hills, I arrived early, anticipating getting lost, but I found it right away. I adjusted my time with some window shopping.Oh? I’ve seen this tumbler at some sushi restaurant. Wait, 30,000 yen? No way! A tabletop candle for 25,000 yen? Seriously? A palm-sized plate for 120,000 yen? A vase for 250,000 yen? Wow, if I went to a 100 yen shop in Adachi, I could get everything for under 1,000 yen!As I was browsing, it was time for my reservation.I heard they opened a new location in Nagoya. Congratulations! The owner, Mr. VANNE, seems to be there now, and on this day, the staff will be grilling for us.Speaking of which, I remember when Chef Nakazawa was at Yotsuya Sushi, he once asked me, "Have you been to YORONIKU in Aoyama?" I replied, "Not yet, but I’d love to go!" He told me, "Make sure to have Mr. VANNE grill for you when you go."Thanks to my big brother, Mr. VANNE always grilled for us. Is this my first time having the staff grill for me? I’m excited to see their skills!First up, the sashimi. The well-marbled cuts are thinly sliced.The lean meat is cut thicker, allowing me to savor the rich flavors as I chew. The sauce is delicious too.And then, the king of raw dishes, Yukke, served on grilled baguette.It’s like a bruschetta! Isn’t this too much meat? I’m starting to worry (laughs). This generous portion is one of the charms of the Yoroniku group.The chunks of meat are grilled and rested repeatedly, taking time to cook perfectly. A treat to look forward to later.When you think of Yoroniku, there are countless specialties, and this is one of them.I’ve named this the "Yoyogi First Tongue Cultivation Hall" (just my own name).Quickly grilled and rolled up, enjoyed with salt kombu.And this is another specialty! The tongue is cut open like a scallop and grilled on one side.The "Berochuu Tongue" has an irresistible texture.The salad dressing is also unique, with no compromises.As I enjoy two types of lean meat, the chunk of meat I mentioned earlier is now grilled to perfection.Wow! Impressive! The staff is perfect with their grilling, conversation, and attentiveness! It’s totally fine even without Mr. VANNE (I’ll check out that recommended yakiniku place in Osaki next time!).Taking a breather with a honeycomb tripe soup, also made with no compromises, featuring a rich broth.Suddenly, we switch to a "Japanese" vibe.Raw meat topped with caviar, served as sushi!At this moment, a small portion of rice is served, taking a different approach from the usual yakiniku.Here it comes! The king of meats, Chateaubriand, and this is what Yoroniku is known for!Silk Roast! (left in the photo)I believe it’s trademarked. I’ve seen the same menu at a yakiniku place in Adachi (laughs).I take a bite with a rice ball. Pure bliss!The upper tripe is seasoned with salt.Actually, I think this thinly sliced version is the best way to enjoy tripe.The fatty cow intestines are served with grated ponzu for a refreshing taste. I could eat these endlessly!Here it is! From Sentoru the Bakery, which means...Yes!Chateaubriand Rosé Katsu Sandwich!I start with the edge and when it’s cut right in front of me, I know what’s coming next. Wait a moment, let me get my camera ready.So cool!After visiting Yoroniku, I often serve my kids in this style when I hand them their rice bowls.It’s just so delicious! I might try this at home next time.Now, I’m quite satisfied, but Yoroniku doesn’t end here.The dipping sauce arrives in a clay pot. Yes, it’s sukiyaki.But it’s more like shabu-shabu with a strong broth.Stop! I’m starting to worry with how much truffle they’re generously adding!Long live Yoroniku!Now, it’s not time to wrap up yet. We’re still going!Silk Roast ochazuke. Indeed, ending with sukiyaki would be too extravagant.Silk Roast swimming in the broth is exquisite.But wait, we’re not done yet (laughs).Awa hand-stretched somen. What is this? It’s super delicious! I wonder where this somen is from.That’s all for the meal! Yoroniku doesn’t skimp on dessert either!Finishing with fluffy shaved ice! I’m impressed!It’s just amazing. It’s the best!I’m on X (Twitter): https://twitter.com/tokyo_horumonFor those checking Tabelog: https://ameblo.jp/tokyo-horumon/Photos can be inserted between the text. Please check out my Ameblo too!Popular Blog RankingNihon Blog VillageNext time, maybe Nagoya? I’m seriously considering it.
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