Among the regional yakiniku places I've visited, this one was very delicious. However, I noticed a significant difference in the richness of the fat depending on the cut, even within the same type of meat, which made some parts feel quite heavy. I wonder if this is more about the limitations of Akita beef rather than the restaurant's technique. On the other hand, I felt that the horumon (offal) was generally good. While the main cuts were primarily Akita beef, the horumon was not specifically from Akita. I particularly enjoyed dipping the beef tongue in a broth infused with plum, which left a lasting impression. I think events like a meat kaiseki would be well-received here.
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