What impressed me about this restaurant was the ability to savor the true flavors of the meat in a simple way.The beautifully marbled Wagyu beef tongue, outside skirt, and hanging tender are carefully cut to match the quality of the meat, each piece having a remarkable presence. The freshness of the liver and horumon also adds to the anticipation even before grilling.The grilling method uses charcoal instead of a roaster. Adjusting the heat can be a bit tricky, but it results in a beautifully charred exterior while keeping the inside moist. By grilling carefully to avoid overcooking, you can fully enjoy the natural flavors and aromas of the meat.Especially the Wagyu beef tongue and special outside skirt are so delicious that they only need a sprinkle of salt. The lack of excessive seasoning allows the inherent sweetness and umami of the meat to shine.Among the appetizers, the tracheal cartilage sashimi stood out. Its crunchy texture pairs perfectly with drinks, and it also has an interesting presentation. It's a dish that’s hard to come by, so I highly recommend ordering it.Reservations can sometimes be months in advance, but I understand why I would want to visit again.
We use cookies on this site to enhance your user experience.
