This time, I ordered a variety of dishes a la carte.As someone who runs a yakiniku restaurant, this place is where it all began for me.The first thing that stands out is the quality of the meat itself.Tongue, outside skirt, lean cuts, and horumon.Without any flashy presentation, just seeing the meat makes you think, "This looks delicious."The horumon, in particular, is impressive.Each cut has its own unique sweetness from the fat, texture, resilience, and aroma, allowing you to appreciate their distinct qualities.Thanks to the careful preparation, there’s no unpleasant odor, and the natural umami of the horumon remains intact.In my experience running a yakiniku restaurant, I’ve noticed that horumon can vary greatly based on how it’s prepared.That’s why, from the texture and aroma of the first bite, you can sense the attention to detail in the preparation.The tongue has a strong meat flavor, and it’s satisfying even with just salt.The outside skirt has a robust texture and flavor, showcasing deliciousness that doesn’t rely solely on fat.With this kind of yakiniku, you never get tired of eating multiple plates.The one-dish item, like the simmered beef offal, cleverly highlights the characteristics of the horumon, making it interesting.By cooking it, they bring out a different kind of umami.As someone in the restaurant business, what struck me the most is that it’s not just about the quality of the meat; it’s about the entire process, including preparation, seasoning, and cutting.Yakiniku isn’t just about sourcing good meat.It’s about how thick to cut it.How thoroughly to clean it.Whether to use salt or sauce.When it’s grilled to achieve the best flavor.All these factors contribute to the overall quality of a dish.Especially as someone who deals with horumon, I found many aspects to learn from.While creating new presentations and flashy dishes is important, it’s crucial to thoroughly refine the ingredients and preparation first.I felt the strength of a yakiniku restaurant that has been supported for a long time.Being in the same Adachi Ward and running a yakiniku and horumon restaurant, I found this place to be quite inspiring.