Founded in 1991 in Udagawacho, Shibuya, this renowned Tokyo Horumon Yakiniku restaurant is a must-visit. The owner, after gaining experience in traditional Japanese cuisine and fine dining, took over his father's restaurant and later opened "Yuji." For over 30 years, they have been serving fresh offal and Wagyu in the back alleys of Shibuya. Regularly featured in Tabelog's top 100 restaurants and various awards, it is often referred to as the "Holy Land of Horumon" by many Yakiniku enthusiasts, including Jimon Terakado.The restaurant is known for its meticulous freshness management, preparation, and dedication to charcoal grilling. Mr. Higuchi has traveled across the country to sample Yakiniku, pursuing the perfect balance of ingredients, sauces, and grilling techniques. In 2011, he collaborated with Kamasa Shoten to develop the original charcoal roaster "YK-T," ensuring no compromises in grilling by using different nets for different types of meat. The nostalgic atmosphere, filled with smoke, adds to the unique experience of dining here.I started my meal with the Heart Sashimi. The freshness was evident in its texture, showcasing Yuji's skill right from the first dish. The liver was rich yet free of any off-flavors, while the Horumon stood out for its sweet fat and umami. The thick-cut Minos had a delightful chewiness, and the Heart with Fat was a signature dish that combined a savory aroma with rich flavors. The beef belly and outside skirt both highlighted the quality of the meat, proving that even in a Horumon-focused restaurant, the red meat and Nakaochi cuts are exceptionally delicious.I enjoyed some Oi Kimchi and regular Kimchi to cleanse my palate, followed by a bottle of beer, a lemon sour, and finally, Imo Shochu.Despite being in the heart of Shibuya, the restaurant retains the atmosphere of a classic Showa-era Yakiniku shop. The time spent devouring meat while enveloped in smoke is the restaurant's greatest charm.I finally got to enjoy the delicious Horumon at Yuji.It was a great meal.
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