During my business trip to Tokyo, I reunited with my family of three for a long-awaited visit to Yoroniku.We made a reservation for Saturday at 5 PM, but the restaurant was already fully booked. The excitement was palpable, given its continued popularity. Since it had been a while since my last visit, my anticipation was at its peak the moment we sat down. ✨We started with a toast over bottled beer and a tea highball! The ice-cold beer was delightful.Soon after, the kimchi and namul (seasoned vegetables) platters arrived, marking the beginning of our yakiniku course.Next came two types of beef sashimi and yukhoe (Korean-style raw beef). The sashimi was enjoyed with wasabi soy sauce, showcasing its freshness and rich flavor. The yukhoe was served on toasted baguette slices, creating a delicious canape.One of the highlights of this restaurant is the style where all the grilling is done by the staff. With professionals determining the perfect cooking time, there’s no worry about overcooking. It allows you to focus solely on enjoying the meal, adding a touch of luxury that I personally love.The salad was a chori-gi style but surprisingly light, making it perfect for cleansing the palate.We started the grilled dishes with salt seasoning, featuring heart, premium tongue, and flap meat.The heart had a fantastic chewy texture.The premium tongue was thick and perfectly seasoned, with no complaints about its texture.The flap meat was not overly fatty and paired excellently with garlic chips. These garlic chips complemented the meat so well that I couldn’t resist ordering more! Next up was the grilled dishes with sauce, featuring today’s lean cuts and the restaurant's signature Tsuchinoko.I wondered which part of the cow Tsuchinoko came from while enjoying its incredible tenderness. I alternated between wasabi soy sauce and the dipping sauce as I savored each bite.The appearance of the honeycomb tripe soup was a pleasant surprise. While seaweed soup is a standard at yakiniku restaurants, this elegant soup was comforting and soothing.Then came today’s special sushi. The presentation of incorporating raw dishes between grilled items was a nice touch! The combination with the soup was also exquisite.At this point, we ordered a bottle of red wine. I’m not sure of the details since my partner chose it, but it paired wonderfully with the meat!And now, the highlight of the evening! ✨ The arrival of Chateaubriand and silk loin.Both were lightly seared. The Chateaubriand melted in my mouth to the point where I thought, "Do I even need teeth?" The silk loin was equally tender, with an explosion of beef flavor.A bite-sized portion of white rice was served, perfect for wrapping around the silk loin. It’s impressive that this method is incorporated into the course.Next was the special sirloin. While it had a good amount of fat, it was served with ponzu and vegetables. The ponzu balanced the fat perfectly, making it surprisingly easy to eat even towards the end of the course.Then came the signature zabuton (chuck flap) sukiyaki. A clay pot was set on the table, and we shabu-shabu’d the zabuton in the dipping sauce. After dipping it in egg, they shaved truffles generously right in front of us.The aroma was simply irresistible! After finishing the zabuton, we added rice to create a truffle egg rice dish. The combination of aroma, flavor, and entertainment was top-notch!We concluded with Awa hand-stretched somen noodles. While one might expect cold noodles to finish a yakiniku meal, the somen was surprisingly refreshing, allowing us to enjoy it until the very end.For dessert, we shared the restaurant's famous hojicha (roasted green tea) kakigori (shaved ice) in a large size, leaving us completely satisfied.The course included:- Kimchi platter, namul platter- Two types of beef sashimi, yukhoe- Today's salad- Heart, premium tongue, flap meat- Today's lean cuts, Tsuchinoko- Honeycomb tripe soup- Today's special sushi- Chateaubriand, silk loin- Special sirloin- Zabuton sukiyaki with truffles- Awa hand-stretched somen noodles- Hojicha kakigoriIt was a perfectly structured meal.The total bill for three people was JPY 61,952. For this content, this level of satisfaction, and this presentation, the price was unbeatable! Once again, I realized that Yoroniku truly is the ace of the yakiniku world! Delicious meat ✨ and wonderful time with family made for the best business trip to Tokyo! I will definitely come back.Thank you for the meal!
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