【Nearest Station】 About a 5-minute walk from Kamiyacho Station / About a 7-minute walk from Roppongi Itchome Station【Price】 Approximately JPY 20,000 to JPY 30,000【Reservation Difficulty】 ★★★☆☆ (Highly recommended to make a reservation due to its popularity)【Overview】Tabelog rating: 4.33 (as of the time of visit)Tabelog Award: Silver once / Bronze onceRanked among the top 100 Yakiniku restaurants twice.Located in Azabudai Hills, this new branch of "Yoroniku" is known for being hard to book. It is one of the popular Yakiniku brands that also has locations in Minami Aoyama, Ebisu, and Omotesando, boasting high standards in meat quality, cuts, grilling, and presentation.The restaurant is particularly renowned for its "Yakiniku experience through courses," which goes beyond just grilling and eating, incorporating composition, flow, and presentation into a complete experience. It is also known for its unique specialties, such as dishes combining luxurious ingredients like truffles and caviar, as well as its famous rose katsu sandwich.With its location in Azabudai Hills, the ambiance and service are refined, making it suitable for special occasions and business dinners.【Menu】〈Special Course〉- Appetizers: Assorted Kimchi, Three Types of Namul- Cold Platter: Seared Tenderloin, Wagyu Sashimi, Yukhoe- Fresh Salad: Today's Salad- Grilled Dish (Salt 1): Beef Tongue, Beef Tongue with Kombu- Grilled Dish (Sauce): Today's Lean Meat, Tsuchinoko- Grilled Dish (Salt 2): Today's Salted Meat, Premium Tripe- Soup: Honeycomb Tripe Soup- Sushi: Caviar Sushi- Rare Cuts Grilled Dish: Chateaubriand, Silk Roast- Rare Cuts Grilled Dish: Kobuchan Ponzu- Special: Chateaubriand Rose Katsu Sandwich, Zabuton Sukiyaki with Truffle- Noodle Dish: Awa Hand-Pulled Somen, Silk Roast Ochazuke (+ JPY 2,200)- Dessert: Shaved Ice【Review】This time, I opted for the special course. The quality was evident right from the appetizers and cold dishes, with the seared tenderloin and yukhoe showcasing the excellent quality of the meat.As we moved into the grilled dishes, Yoroniku's true essence shone through. The standout was the grilled beef tongue, served rare with perfect cooking. Its moist texture and unique mouthfeel made it feel like the "ultimate beef tongue" in terms of quality.The grilling technique was also impressive, with each cut receiving optimal cooking, making each dish distinct even with the same type of meat. The chef, who I believe previously worked in Ebisu, provided a consistent and enjoyable grilling experience.As we progressed, the course featured Yoroniku's signature flair. Dishes like meat sushi topped with caviar, silk roast, and chateaubriand followed, each maximizing the potential of the ingredients.One of the highlights was the rose katsu sandwich. The chateaubriand was expertly cooked, with a light, crispy exterior and a moist, rosy interior, allowing the flavors of the meat and the sweetness of the fat to shine through in this luxurious dish.Additionally, the zabuton sukiyaki paired with truffle was exceptional, with a rich blend of flavors and aromas, truly embodying Yoroniku's specialties.After resetting with the somen and ochazuke, we moved on to dessert: shaved ice. With flavors like matcha and shirokuma, it was light and refreshing, perfectly concluding the course.Overall, the quality of the meat, grilling, and composition were all at a high level, justifying its reputation as a hard-to-book restaurant. This is a place you’ll want to visit on special occasions, offering a highly satisfying experience.It was a great meal!
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