Tokyo En, a well-known and hard-to-book restaurant in Higashi-Ginza, is currently striving to take reservations starting from the 1st of each month, requiring multiple calls to secure a spot. This is my sixth visit since my first in 2018, and I was fortunate to be invited during a rare opportunity for regulars, so I arrived with great anticipation.We began with appetizers like fresh raw beef tripe, kimchi, and namul.The freshness of the beef tripe was outstanding, and its juicy texture heightened my expectations for the upcoming meat.Now, onto the main event: the meat. At Tokyo En, once you dip into the sauce, you can't go back to salt, so we started with salt-seasoned dishes.- Beef Tongue (Salt)- Outside Skirt (Salt)The beef tongue was simply breathtaking. The beautifully cut tongue released an exceptional umami flavor with every bite. I enjoyed the salt outside skirt in between, savoring the generous amount of tongue I ordered. It was so easy to eat that I found myself wanting more.Before moving to the sauce, I absolutely had to order rice. There’s a rule that if you order a "small," you can’t get a refill, so I opted for a "medium" to be safe.Finally, we transitioned to the sauce.- Ribeye (Sauce)- Outside Skirt (Sauce)The signature ribeye is so exquisite that it’s often referred to as "the ribeye you can drink." Of course, it’s not served raw; it’s grilled to perfection, leaving just a hint of red meat, which I enjoyed over rice.The flavor of the homemade sauce was exceptional, and I found myself continuously looping between beer and Oolong highballs, as the pairing with rice was explosive. Honestly, a medium-sized rice portion was nowhere near enough, but I held back and strategically ordered more delicious meat instead. The sauce-seasoned outside skirt did not disappoint either.Once again, it was an incredible experience. Due to its platinum ticket status, it’s beloved by regulars who call repeatedly to secure a reservation. Thus, the style here is to "coordinate your schedule for the day you get a seat." If someone unfamiliar were to get a reservation, they might not fully enjoy the experience. Nevertheless, I’m sure the satisfaction level would still be high.With such premium beef tongue, ribeye, and outside skirt, along with ample drinks, the bill surprisingly came in under JPY 10,000, showcasing an astonishing cost-performance ratio. Considering the Ginza location and the quality of the meat, it’s no wonder reservations are so hard to come by. It’s a tough place to get into, but if invited, I would go to great lengths to make it happen. It was a great meal!