My first visit to "Setsugekka Tanaka Satoru."This is the restaurant of the famous meat master, "BOSS" (Satoru Tanaka).Upon exiting the elevator on the 11th floor, I was greeted by an incredibly luxurious atmosphere, and I was guided through a narrow, maze-like corridor to my table.✨The table, resembling a private room, exuded elegance, making me feel a bit nervous (sweat).However, the upper part of the room was open, allowing conversations from neighboring tables to be easily heard, so those with loud voices might want to be cautious.This time, I enjoyed the popular No. 1 course, "Hana."* Brand beef consomme soup* Seasonal vegetable namul* Setsugekka kimchi* Special black-haired wagyu salt tongue, thinly sliced* Choice of meat sashimi (Top sirloin yukhoe with Mikawa full moon egg or Kobe beef tataki with homemade ponzu)* Top wagyu chateaubriand* Top wagyu sirloin grilled sukiyaki* Seasonal grilled vegetables* Seasonal vegetable salad* Top wagyu lean meat (top sirloin, chuck rib)* Assorted brand beef offal (liver, heart, small intestine)* Choice of meal (Setsugekka curry or egg soup or stone-grilled bibimbap or sudachi cold noodles; I chose stone-grilled bibimbap)* Choice of dessert (almond tofu or classic pudding or crème brûlée or Setsugekka ice cream; I chose classic pudding and crème brûlée)As expected, the quality of the meat was truly top-notch!✨Especially the sirloin yukhoe, chateaubriand, and sirloin grilled sukiyaki were incredibly delicious, making me feel the joy of coming here.⭐️⭐️⭐️However, I did notice that while all the meat was of the highest quality, the cooking was left to the customers.Only the "grilled sukiyaki" was cooked by the staff.I believe that the "cooking" is crucial for meat.You know, in the drama "Grand Maison Tokyo," Natsuki Obana (played by Takuya Kimura) is always listening intently to the sound of the frying pan.That’s exactly it!❣️wWell, since I have experienced various high-end yakiniku restaurants, I generally know how long to cook chateaubriand for the best flavor, so it was fine for me.But I thought that someone with less experience might not know how to cook it to perfection.There was no explanation when the dishes were served either.Especially for liver and small intestine, it can be hard to tell if they are undercooked or rare. If they could provide basic cooking times or tips, it would enhance the overall deliciousness, especially since they offer such high-quality meat.I read in a comment that "full attendance with the staff cooking is not possible," so next time I visit, I plan to ask how long to cook each item and what the best state for flavor is.Since I’m paying a high price, I hope they can assist with that! (laugh)For the finale, I ordered stone-grilled bibimbap, and for dessert, I chose crème brûlée, but it wasn’t quite to my taste, so next time I’d like to try the cold noodles and almond tofu.Also, I didn’t order it this time, but the chateaubriand katsu sandwich (JPY 12,000) looked incredibly delicious, so I want to try that next time.It was a great meal!!
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