On a Saturday in late July, I visited this sacred Yakiniku spot with my usual group of five for our annual summer pilgrimage. This marks our fourth visit.Located in Adachi Ward, Kameido, this Yakiniku restaurant is known for being reservation-free and always having a line, earning it the titles of "the holy land of Yakiniku" and "legendary," attracting meat lovers from all over the country.Founded around 1967, the restaurant was established by Hisahiro Toyoshima and his mother, inspired by a relative's suggestion, after their family ran a butcher shop. In 1973, Hisahiro's younger brother, Masanobu Toyoshima, joined the restaurant at the age of 15, and for over half a century, they have maintained the uncompromising taste in the same building and location in Kameido since its inception.A unique feature of this restaurant is that it does not take reservations; anyone who wants to eat their meat must wait in line, regardless of their status. This fair and straightforward artisan spirit is the reason for not having a reservation system.We arrived at 12:10 and were the third group in line. As usual, we prepared folding chairs, sunscreen, an umbrella, hats, cold towels, and water, waiting until the 3 PM opening. While waiting, we were asked for our initial orders, so we requested the limited items and salt-based dishes, knowing we could add sauce-based dishes later.At exactly 3 PM, the restaurant opened, and the five of us were seated at a spacious table on the right side of the entrance, which was a great spot.Our order included:(Appetizers)- Kimchi- Heart Sashimi- Stewed Offal (Salt and Miso)- Rice(Salt-based)- Premium Tongue- Premium Outside Skirt- Liver(Sauce-based)- Medium Rib- Regular Kalbi- Top Blade(Dessert)- Almond TofuEverything was truly outstanding.The restaurant has a strong commitment to using only the upper half of heifers aged 36 months or older for their prime cuts like tongue and rib, resulting in exquisite flavors enhanced by their secret soy sauce and expert knife skills.The restaurant's signature Horumon dish features a perfect balance of Omasum, Heart, Horumon, and Uterus, all meticulously prepared to eliminate any unpleasant odors, offering a unique, tender, and crispy texture with rich umami.We enjoyed drinks like draft beer, Yoichi Highball, sour cocktails, and Japanese sake, Tanizake, and for five people, the total came to JPY 70,000, which is about JPY 14,000 per person—a miracle indeed. As expected from a holy site, we will return next year. It was a great meal!
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