I visited Sumibi Yaki Yuji, a renowned yakiniku restaurant run by Chef Hiroshi Higuchi. It once held the top spot in the Tabelog Shibuya rankings. Interestingly, Chef Higuchi is also the head chef at the Michelin-starred Jinguumae Higuchi.It’s just a 5-minute walk from my home, located on a multicultural street that still retains a chaotic atmosphere. Tonight, the restaurant was packed with Yuji fans.I remember during the COVID period, gourmet comedian W was on TV and when asked, "What’s the best restaurant in Japan?" he replied, "Sushi Mitani or Yuji." When pressed to choose one, he said, "Yuji. The way Yuji-san cleans the ingredients for his horumon is unmatched."Inside the restaurant, smoke filled the air, making it hard to see the faces of those across from me. To be honest, I’ve always struggled with smoky yakiniku and have turned down invitations in the past, so this was my first smoky challenge in over a decade.Following Yuji-san's recommendations, I enjoyed a variety of horumon dishes. They kept coming to our small table, and I apologize for not being able to take many good photos.The horumon was quite delicious, likely due to the meticulous preparation. Everything was very easy to eat, and I particularly enjoyed trying the heart and fat for the first time. For the finale, we had the classic sirloin and thigh prepared in a sukiyaki style. Ah, finally, it felt like the usual experience.Despite being surrounded by smoke, the conversation flowed, and even though there were many new faces, we had a wonderful yakiniku gathering. Thank you so much for the invitation!It was a great meal!
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