Sumibi Yakiniku Nakahara, a renowned yakiniku restaurant located in Ichigaya, is a long-established establishment representing Tokyo, selected as a Tabelog Bronze restaurant. This time, I visited for the special course instead of the regular one.While it falls under the category of yakiniku, it’s not just about grilling and eating meat. The selection of meat, cuts, cooking methods, serving flow, and lingering flavors are all meticulously calculated, making it a true "yakiniku course meal."We started with squid sashimi paired with makgeolli. The surprise of beginning with squid sashimi at a yakiniku restaurant was delightful, and it paired excellently with the makgeolli. This is where Nakahara's unique world begins.Next was the yukhoe, a dish that delivers the rich umami and sweetness of the meat directly. Thanks to the high-quality meat, it’s delicious without any unnecessary additions. The melt-in-your-mouth texture and the substantial presence of the meat are remarkable.The three types of salt platter included tongue, tongue tip, and tongue root. Even within the same tongue, the texture and flavor vary significantly by cut. The thickness and juiciness of the tongue root, the crispness of the tongue tip, and the rich flavor of the tongue root all shine through. Grilling over charcoal adds a delightful aroma, instantly boosting the appetite.The salad of 25 types of vegetables is a refreshing addition between meat courses. With its beautiful colors and rich aromas and textures, it adds a lightness to the entire course.Now we move on to the main star: the meat.The sirloin is overwhelming with its sweet fat and aroma. The moment it enters your mouth, the strong umami spreads, showcasing the credibility of a long-established restaurant.The outside skirt is perfectly balanced between meatiness and tenderness. The rich umami of the lean meat expands with each bite.The triceps brachii offers a wonderful balance of refined lean meat and just the right amount of fat. It’s not too heavy, yet it provides a high level of satisfaction.The wagyu tail soup serves as a calming presence in the course. It has a deep umami while leaving a clean aftertaste. Its gentle deliciousness wraps around the lingering flavors of the meat.The ribs are a luxurious dish with a strong flavor from the fat. The combination of the charcoal aroma and the sweetness of the meat creates a classic deliciousness.The top sirloin is irresistible for lean meat lovers. It’s moist and has a rich umami inherent to the meat. Its deliciousness doesn’t rely on fat, keeping it light even in the latter part of the course.The three types of namul are perfect as a palate cleanser. The umami of the vegetables and their gentle seasoning complement the flow of the meat beautifully.The assorted horumon includes mountain chain tripe, cheek, and aorta. The texture of the mountain chain tripe, the umami of the cheek, and the unique chewiness of the aorta all convey freshness, making even the horumon delicious.Then we have two types of gyudon (beef rice bowl). The gyudon served towards the end of the yakiniku course is a game changer. The happiness of absorbing the meat's umami with rice is unparalleled. It’s refined yet satisfying, capturing the heart until the very end.The cold noodles serve as a refreshing finish, cleansing the palate. They are light yet flavorful, making them a fitting conclusion to the yakiniku course.For dessert, we had pistachio ice cream. Rich and fragrant, it leaves a beautiful lingering taste until the very end.Sumibi Yakiniku Nakahara is not just a place to eat high-quality meat; it offers a complete experience of yakiniku as a refined course. With the stability characteristic of a long-established restaurant and a level of quality worthy of Tabelog Bronze, if you’re in Ichigaya and craving yakiniku, this is a must-visit establishment. The special course was an indulgent experience for meat lovers.