I happened to check Tabelog the night before and found a reservation for two, so I booked it right away. We visited at 5 PM, which is a bit early.The restaurant was fully booked, mostly with international guests. It’s still incredibly popular.We ordered a course meal again. We started with namul, kimchi, and beautifully marbled yukhoe, then enjoyed various cuts of meat alternately seasoned with salt and sauce. The tongue was surprisingly tender despite its thickness, and the lightly grilled lean meat was packed with flavor.Above all, the Chateaubriand we were looking forward to was absolutely amazing. Instead of melting, it had a delightful "unraveling" sensation in the mouth. It was so tender that you hardly needed teeth, and I’m always impressed by the quality of the meat here, no matter how many times I visit.To finish, we had refreshing Awa hand-stretched somen noodles, and for dessert, we enjoyed a vibrant matcha kakigori. It was a thoroughly satisfying dinner. The quality is consistently excellent, and I can’t wait to return to this wonderful restaurant.
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