【Restaurant Introduction】Located in Akita's Nishiguchi Nakadori, this yakiniku restaurant is a well-known establishment that attracts gourmets from all over Japan, despite being relatively new, having opened in 2019. They carefully select Akita beef, focusing on a perfect balance of lean meat and fat, managing the temperature according to each cut. Only the amount needed for the day is processed with skilled techniques, ensuring the meat is served at just the right temperature to maximize its flavor. They also pay attention to the aroma that envelops the meat when grilled, using the finest binchotan charcoal. Committed to local production for local consumption, they visit the market every morning to procure local agricultural products and use Akita Komachi rice. Lunch offers five set menu options, allowing guests to enjoy high-quality yakiniku at reasonable prices. For dinner, two course options are available, providing a premium experience that showcases the essence of the restaurant. After 8 PM, a la carte orders are also possible, allowing guests to casually enjoy their favorite dishes. Of course, a variety of drinks and alcohol are available, with a particular emphasis on Akita's Japanese sake and domestic whiskey. The interior has an elegant atmosphere, making it a comfortable place to enjoy high-quality yakiniku and indulge in a luxurious experience.【Crowd】I visited on a Wednesday around 6:30 PM, having made a reservation about two months in advance, and the restaurant was fully booked. After 8 PM, noticeable vacancies began to appear.【Food & Taste】★4.2 Maku CourseThis is the ultimate course that allows you to savor the true value of the restaurant. The dipping sauces include a classic soy sauce with fruit and a citrus ponzu. Additionally, a warm bonito broth with a plum flavor, which pairs well with beef tongue, is served separately. The meat is served in three rounds: the first plate features various standard cuts, the second plate includes tenderloin and chateaubriand, and the third plate consists of horumon.▶︎KimchiIncludes napa cabbage kimchi and chives kimchi. Made based on authentic Korean recipes, it has a strong spiciness with little sweetness, catering to adult tastes.▶︎SoupA bowl of beef tendon and Chokai nameko mushrooms. The beef tendon is tender and flavorful, while the nameko mushrooms are large, plump, and aromatic. The soup is rich in flavor, offering a refined and delicious taste.▶︎Tongue Tip (1st Plate)Typically known for being tough and low in fat due to developed muscle fibers, this restaurant's version is surprisingly tender, juicy, and flavorful, especially when enjoyed with the beef tongue broth.▶︎Tongue Lower (1st Plate)Generally considered rich in flavor but tough due to muscle and blood vessels, this cut has a pleasant crunch rather than being hard, with a good bite and rich flavor.▶︎Tongue Base (1st Plate)This is the highest quality cut of beef tongue, known for its limited availability. With a melt-in-your-mouth texture, it bursts with the unique rich flavor of beef tongue. When dipped in the beef tongue broth, it loses excess fat while absorbing the broth's flavor, resulting in an exquisite taste.▶︎Young Chicken Thigh (1st Plate)Juicy and bursting with flavor, it adds a nice contrast between the beef dishes in the course.▶︎Outside Skirt (1st Plate)Beautifully marbled with a lovely pink cross-section. The meat is tender and the right amount of fat enhances its flavor.▶︎Hanging Tender (1st Plate)While "harami" is from the diaphragm's belly side, "sagari" comes from the back. This deep red meat has a clean taste with less fat, allowing the rich flavor to spread in your mouth.▶︎Lamb (1st Plate)It's rare to find lamb at a yakiniku restaurant, but it adds a colorful touch between beef dishes. With a fine texture and concentrated flavor, it offers a gentle taste that is a nice change from beef.▶︎Premium Short Rib (1st Plate)This beautifully marbled meat is of a quality that is completely different from that of typical yakiniku restaurants. When quickly grilled, it releases intense flavor and melts in your mouth. The fat dissolves without being greasy, enveloping the rich flavor of the lean meat.▶︎Flap Meat (1st Plate)A rare cut located near the tenderloin, only a few kilograms can be obtained from one cow. Cut thick like a steak, it is grilled while rolling it around. The texture is close to that of tenderloin, combining the rich flavors of both lean and marbled meat, creating a luxurious taste that bursts with flavor in your mouth and melts away instantly.▶︎Tenderloin (2nd Plate)Tenderloin is known for being low in fat, but this one has a beautiful appearance with just the right amount of marbling. It has an ultra-tender texture typical of tenderloin, allowing you to enjoy the rich flavor of lean meat, complemented by a moderate amount of fat for juiciness.▶︎Lean Tenderloin (2nd Plate)This cut contains almost no fat and is the center of the tenderloin. With an incredibly soft texture that requires no chewing, it allows you to savor the rich flavor of beef.▶︎Chateaubriand (2nd Plate)The champion of beef cuts, known for its luxurious ultra-thick cut. First, the surface is seared, then cooked slowly over low heat. A special sauce combined with egg yolk and bite-sized rice is served separately, allowing you to enjoy an extravagant TKG (tamago kake gohan) by wrapping the grilled chateaubriand in egg yolk and placing it on rice. This TKG, made with ultra-tender meat and rich flavor, is shockingly delicious, marking the peak of the course.▶︎Tripe (3rd Plate)Known as the first stomach of the cow, it has a pleasant chewy texture that makes you want to keep chewing.▶︎Honeycomb Tripe (3rd Plate)Next is the second stomach of the cow. It has a moderate chewiness while remaining tender, with a rich flavor that seeps out.▶︎Omasum (3rd Plate)This is the third stomach of the cow. Carefully processed white omasum with no unpleasant odor and a mild taste. The texture is incredibly soft and very easy to eat.▶︎Small Intestine (3rd Plate)In contrast to the low-fat "minos," "honeycomb tripe," and "omasum," this cut is juicy and full of fat. As soon as it enters your mouth, the fat bursts forth, melting away instantly.▶︎Liver (3rd Plate)The key to deliciously eating liver is to cook it thoroughly while avoiding overcooking. With a silky texture, the rich flavor of liver spreads in your mouth.▶︎Heart (3rd Plate)Despite its rich appearance similar to liver, its taste is completely different and has no strong flavor. The texture is pleasantly crunchy, similar to tongue, and its flavor is refined and refreshing with a good aftertaste.▶︎Cold NoodlesThe soup has a refined umami and refreshing sweetness, with a clear and crisp taste. The noodles are firm and elastic, pairing perfectly with the soup. The heat from the grilled meat cools down your mouth instantly, leaving you feeling refreshed.▶︎Soft ServeThe final touch is soft serve ice cream. It has a wonderful rich milk flavor reminiscent of what you would enjoy at a farm. The cone is filled with soft serve, and the "Nissei" "Crispy Maple Cone" is surprisingly delicious.【Service】The service is attentive, operations are smooth, and dishes are served at the right timing. They also take care of replacing the grill and adjusting the charcoal as needed, showing great consideration.【Atmosphere】The gray square building does not look like a typical yakiniku restaurant. The interior has a calm and elegant atmosphere, based on dark brown and dark gray tones. Tables and counter seats are spaciously arranged, allowing guests to relax and enjoy their meals. The tables and counters are equipped with smokeless roasters, keeping the air in the restaurant very clear. Despite being a famous restaurant, it feels approachable, resembling a slightly upscale yakiniku spot in the neighborhood. During my visit, the clientele was evenly split between men and women, with many couples and groups of 2 to 4 people.【Cost Performance】The pricing is standard, but considering the level of the yakiniku, it is very reasonable, offering excellent cost performance.【Overall Evaluation】Located just a short walk from Akita Station's west exit, this is a nationally renowned yakiniku restaurant. They offer high-quality yakiniku using Akita beef, attracting visitors from afar seeking its flavor. Despite being a famous establishment, the pricing is very reasonable, especially the cost performance of the lunch sets is outstanding. For those wanting to experience the restaurant's true value, the dinner course is recommended, particularly the "Maku Course," which, while premium priced, includes generous portions of chateaubriand and offers great value compared to ordering a la carte. Starting with a comparison of beef tongue, peaking with the TKG of tenderloin and chateaubriand, then winding down with low-fat horumon, and finishing with exquisite cold noodles and soft serve, this course is satisfying and offers a top-level experience. All the meat is carefully processed, with both cuts and horumon being of very high quality. After the meal, you will feel full, but surprisingly light, allowing you to bask in a luxurious aftertaste. If you want to enjoy "Akita beef" in Akita, this is a must-visit restaurant.