A friend made the reservation for me. It took a year and a half to get a spot, and I finally returned for a visit.I ordered the meat as omakase. Each cut was of excellent quality, perfectly sliced, and the sauces were delicious—there's nothing to complain about.While the meat was outstanding, the side dishes like avocado kimchi and the egg soup to finish off were also exquisite.The restaurant is small, with only counter seating, but the staff's attention to detail made for a comfortable atmosphere.Now considered one of the hardest reservations to get in Tokyo, it's easy to see why. This is, in my opinion, the pinnacle of Yakiniku.By the way, this area is scheduled for redevelopment, and while the timing is uncertain, the restaurant will be relocating, so they are not accepting any new reservations. I’m already looking forward to where I’ll encounter it next.
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