Since the omakase course became available, it seems that reservations have become easier to secure. Even someone as slow as me, who usually struggles in the online reservation battle, managed to get a booking.The course for the day included:Kimchi and Kaku-tekiUlute SashimiOmasum SashimiSalted TongueSalted Outside SkirtLiverOikimchiSirloin Cap with SauceKnuckle Main Muscle with SauceHanging Tender with SauceSalted TsuramiSalted Mountain Chain TripeSalted SweetbreadSalted ColonPork Tongue with MisoAbomasum with MisoChoice of Noodles or Curry for the finaleDessert Ice CreamMy companions, who have been to quite a few yakiniku places, and my friends who enjoy food tours, all savored the delicious meat.Particularly outstanding that day were the Ulute Sashimi, Tongue, Outside Skirt, Hanging Tender, and Tsurami. All the horumon were tasty, but by the end, I was so full that I can’t remember much.The Ulute Sashimi was a truly moving experience. I had never had such a crunchy texture that crumbled in my mouth like that before; it was fascinating, and the freshness was incredibly high.All the meat was fresh and packed with umami, with a strong flavor that intensified with each bite. The portions were generous, leaving me stuffed, but the meat itself wasn’t overly fatty, making it easy to eat and not heavy at all.I felt completely satisfied, to the point where I thought I might not need to go for yakiniku for a while.Oh, and the drinks were delicious too. The Hakushu 12-Year Highball was perfectly strong and truly tasted like Hakushu, aged for 12 years. It wasn’t one of those places that claims to serve Hakushu but ends up diluting it too much; it was aromatic and deeply flavorful.
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