I finally had the chance to visit this restaurant after a gourmet acquaintance transferred their reservation to me a year ago. They had mentioned it as "the best yakiniku in Japan," so my expectations were quite high, but it exceeded them in every way.What surprised me the most was not just the moment the meat touched my tongue, but the lingering aftertaste after swallowing. The high-quality fat left a pleasant sensation in my mouth without feeling heavy, reminiscent of the bouquet of a fine wine. This was my first time enjoying such a lingering finish with yakiniku.This time, a friend who is experienced in grilling took charge, ensuring we enjoyed the meat at its best. I couldn't help but feel that the restaurant meticulously managed everything from sourcing and thawing the meat to the condition of the charcoal and the heat level, resulting in a high level of perfection for each dish.The outside skirt was particularly impressive—thickly sliced yet astonishingly tender. Eating it rare allowed me to savor the changes in texture and flavor. Overall, the natural taste of the ingredients was incredibly rich, and the meat was satisfying enough to enjoy without any dipping sauce.Although it’s a challenging place to get a reservation, this restaurant has introduced me to a new charm of the dish "yakiniku." For anyone who loves yakiniku, I believe it’s worth a visit at least once.
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