Hidden in the residential area of Shirokane lies the sacred place for Yakiniku, "Sumiyaki Kinryusan." I thought I had come here so many times that I had nothing left to write, but the sound of fat sizzling on the grill always inspires me to pick up my pen again. The unpretentious space, the heat of the charcoal, and the seasoned atmosphere all connect directly to the primal joy of eating meat.The stars of the show are undoubtedly the "Premium Beef Tongue" and the "Special Loin."The former highlights the contours of the meat with salt, while the latter releases the sweetness of the fat with sauce. In other words, they represent the "calm" and "dynamic" of Kinryusan. The "Premium Beef Tongue" is tender and crisp, with a clear meat juice that spreads with each bite, serving as the prologue's main act. A hint of lemon cuts through the richness, prompting me to reach for another slice. On the other hand, the "Special Loin" is the climax, where the sauce caramelizes over the charcoal, just before the fat turns to liquid. It doesn’t just melt in your mouth; it disappears. No matter how many times I come, I always end up captivated by these two dishes.I also want to briefly mention other dishes. The "Liver" has a sharp freshness and a rich sweetness. The "Medium Rib" balances sauce and fat perfectly, embodying the excitement of Yakiniku. The "Knuckle" is quickly grilled to preserve its fine red meat, enjoyed with egg. The "Premium Tripe" offers a delightful crunch and a subtle sweetness that unfolds with each bite, enhanced by the aroma of charcoal.Every visit is consistently delicious. Even though I know the flavors, they always manage to capture my heart each time, which is truly impressive. Rather than trendy presentations, what remains in the end is the strength of cutting, grilling, and serving the meat. Kinryusan continues to deliver that answer. It was a great meal.