I absolutely love YORONIKU and visit regularly. On this day, we had a yakiniku party featuring spring ingredients, marking the last VAN gathering before the opening of YORONIKU in Nagoya.◆ Tomo Sankaku, Tenderloin Minion ◆ Spring Roast Beef with Kinome Sauce ◆ Yukhoe Bruschetta ◆ Grilled Tongue from the Base ◆ Shinshin and Tsuchinoko ◆ Apple Vinegar Salad ◆ Sagari ◆ Roasted Hanashanpou on Inari Sushi ◆ Honeycomb Soup ◆ Croquette with Hanashanpou ◆ Chateaubriand and Silk Roast ◆ Mountain Chain Tripe ◆ Small Intestine ◆ Chateaubriand Beef Cutlet ◆ Bamboo Shoot Rice ◆ Dan Dan Noodles ◆ Hojicha Ice Cream ◆ Shirokuma Ice Cream It might be better to call it a meat kaiseki rather than just yakiniku. While grilling high-quality meat is great, enjoying rare cuts and other cooking methods makes for a wonderful experience. This time, the special dish of meat and Hanashanpou on top of inari sushi was fantastic. The Dan Dan noodles were also excellent, and I enjoyed everything right up to the final shaved ice dessert. VAN is truly the best. After this, VAN will be checking out the Nagoya location, but I hear he visits the Tokyo branch about five times a month. I look forward to more delicious yakiniku in the future!
We use cookies on this site to enhance your user experience.
