Yakiniku enthusiast Jimon Terakado highly praises this legendary horumon restaurant, where even the Prime Minister has to wait in line as reservations are not accepted!---**Restaurant Overview** Founded in 1967! The elder brother, Hisahiro Toyoshima, started the restaurant with their mother, and the younger brother, Masanobu Toyoshima, joined at the age of 15. For over 40 years, the brothers have been running this renowned horumon establishment together. Hisahiro Toyoshima handles the prime cuts, while Masanobu Toyoshima, known as the "God of Horumon," takes care of the horumon. Sadly, Hisahiro Toyoshima passed away in September 2025, and now his son, Yuki Toyoshima, is in charge of the prime cuts. This restaurant is consistently selected as one of the top Yakiniku spots every year and has received the Tabelog Award Silver annually, even winning Gold in 2018! It’s a reservation-free restaurant where even the Prime Minister has to wait in line, and there’s a long queue even on weekdays! Note that while a representative can stand in line, everyone must be present to enter, so be careful! I visited around 2 PM on a weekday and was the first in line! Those who lined up at the opening time of 4 PM were able to get in during the first round. After that, there weren’t any significant lines, making it relatively easy to enter. On weekends, the restaurant opens at 3 PM, so it’s best to arrive early.---**Dining Experience** This time, I was taken by a regular to order the so-called "Tenjiku Course" for JPY 25,000 per person, which is only available to regulars! It includes a whopping 29 items! Incredible!! Even for the regular course, you still need to wait in line. First up is the simmered eggplant! This is seriously delicious. The eggplant is incredibly tender and juicy, making me want to take some home... Next is the parade of horumon sashimi! - Minosuke with kombu - Kobukuro Yukke - 4 types of horumon sashimi: - Heart tartare - Guts blanched - Minos blanched - Omasum Fresh horumon sashimi lined up beautifully! The kobukuro yukke is rich with garlic, making it a perfect pairing with drinks... The freshness is outstanding and delicious! Now onto the simmered dishes. First is the tail! Perfectly seasoned, tender, and melt-in-your-mouth tail. So good! The salted simmered horumon and the sauced simmered horumon are also wonderfully flavored. I could drink highballs with these for a lifetime. Finally, we move on to the grilling part! Salt-grilled items include tongue, tongue tip, and outside skirt! The outside skirt is cut in a butterfly style, making it a bit tricky to grill. It’s simply delicious! Now for the signature 11 types of horumon! Especially the famous liver! It’s so fresh that it won’t even fall off the plate when tilted. As expected, it’s incredibly tasty! Of course, there’s no unpleasant odor, just creamy and rich flavor. The exquisite seasoning must be what brings out this creaminess. Lastly, we have 4 types of prime cuts! Shintama, makura, tenderloin, and top blade! These are thick cuts with strong marbling! I was quite full by the end, and this was a real body blow. It was delicious, but... After finishing the horumon, moving on to these marbled prime cuts was quite a challenge. I was satisfied and full, but JPY 25,000 feels like a hefty price given the location. The last prime cuts were quite heavy, so next time I’d like to enjoy some a la carte options!
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