Is it really appropriate to call this place a street yakiniku?It's so popular that making a reservation is extremely difficult.In reality, it seems that only regular customers can secure a booking.Both the exterior and interior embody the essence of street yakiniku, but the quality of the meat, side dishes, and even the rice served here are meticulously crafted, taking it far beyond the typical concept of "street yakiniku."The meat quality, the finishing of the sauces, the unique avocado kimchi, the freshly cooked rice, and the finishing soup—all of them provided a high level of satisfaction.Honestly, I was surprised.I caught a glimpse of the secret behind its popularity.On this occasion, I was invited by a regular customer and visited the private second floor.We enjoyed a JPY 15,000 omakase course, which included all-you-can-drink.Here’s what we had:1. Sliced beef tripe Cooked with beef bones.2. Tomato namul3. Napa cabbage kimchi Avocado kimchi This was quite delicious.4. Salted beef tongue From Kamiya Shoten Served with plum sauce.5. Premium outside skirt6. Oxtail7. Cubed lean meat With garlic soy sauce.8. Premium loin9. Regular loin10. Hanging tender11. Premium kalbi Rolled ribeye.12. Mountain chain tripe, colon, abomasum Braised liver.13. Egg soup14. Komtang soup15. Tegu-tang soupThe freshly cooked rice served in a pot during the meal was incredibly delicious.I thoroughly enjoyed the basic pleasure of placing the grilled meat on top of the freshly cooked rice.
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