I was tempted by the "Nokke Don" at the local market, but I decided to go for the premium brand meat, "Akita Beef." At the renowned Sumibi Yakiniku Kyuu, I was greeted with warm smiles and attentive service from the staff. I appreciated their smart and efficient guidance over unnecessary exuberance.Once seated, I noticed that the charcoal was already lit, which I found quite appealing. Within about 7 to 8 minutes, my lunch set was served on a tray. Wow, it was quite a generous portion for such a reasonable price—just my kind of place.The Akita Beef is said to be carefully selected and undergoes a meticulous preparation process known as "Niku Migaki," with significant attention to temperature control.The lunch set includes salad, a small side dish, soup, rice, and a drink. The rice is 100% Akita Komachi, which has a sticky texture that perfectly balances the richness of the grilled meat.● Heart (Hatsu) SlicesI ordered this a la carte, separate from the set. It was incredibly fresh! Typically, heart has a slightly chewy texture, but these diced pieces were surprisingly tender, comparable to sous-vide liver. As a heart lover, I was thrilled.● Outside Skirt (Harami) LunchThe rare Wagyu outside skirt at this price and portion size is truly appreciated. Now, let’s grill it.The staff continuously checked the charcoal from afar, adjusting the airflow while monitoring the cooking of the outside skirt. They ensured that even novice grillers like me could enjoy perfectly cooked meat without any mishaps. This attention to detail guarantees that the meat is always deliciously grilled. Impressive!The outside skirt was incredibly tasty. While it had a good amount of fat, it wasn’t greasy. Grilling it slightly rare made it even more delicious. Dipping it in the secret sauce and placing it over the Akita Komachi rice was divine. Wow, is this what Akita Beef outside skirt is like? Amazing!● Tongue (Tan) LunchThis might have been my first experience with "Nama Tan" (fresh tongue) that hasn’t been frozen. The portion was substantial as well. I believe it included three types: tongue tip, tongue base, and regular tongue, all seasoned with miso. Despite being tongue, each piece was juicy and well-marbled. The cutting style varied by part, and they adjusted the cooking based on the thickness of the meat on the same grill. Truly impressive.Ah, so delicious! I was very satisfied with the quantity.For my drink, I had apple juice, which surprisingly paired well with the grilled meat. So good!It was a great meal. Afterward, I had a brief chat with what I believe was the owner, who came to clear the table. I could sense that his character directly influences the quality of the food. Attention to detail for both the meat and the customers is essential. It’s not just the high-quality meat that makes it delicious; it’s the processing, quality control, and customer service that determine the overall experience. I truly enjoyed it!