I had heard of this restaurant as the second best in Japan on Tabelog and a place that's hard to get a reservation at, but I never thought I would actually get to go. I’m truly thrilled.To get straight to the point, this might be the best yakiniku I’ve ever had in my life. It feels like my standards for "delicious yakiniku" have been completely reset.The liver was incredible. The freshness was on another level, with zero unpleasant odor and it just melted in my mouth. I think even those who usually dislike liver could enjoy this.Personally, I was really impressed by the hanging tender (sagari). The balance of fat and meat was perfect, and each bite released an amazing flavor.And then there was the outside skirt (harami). This was overwhelmingly delicious. The thick cut was infused with the aroma of charcoal, and I could easily eat several bowls of rice just with this.The course was JPY 18,000 and was very filling.For the finale, I was surprised to find I could order either cold noodles or curry, and I ended up getting both. The curry was delicious enough that they could run a curry shop!Reservations are indeed hard to come by, and I’ve been waiting over a year, but this is a place I absolutely want to visit at least once in my life!■ Menu items I enjoyed:"Omakase Course JPY 18,000"Kimchi and Kaku-tekiTracheal cartilage sashimiOmasum sashimiTongueOutside skirtLiverPickled cucumber as a palate cleanserOutside knuckle, knuckle main muscle, hanging tenderCheek meatPremium tripeSweetbreadColonHeartNeck meatFinale: Cold noodles or curry (size can be adjusted)Dessert: Ice cream (vanilla, chocolate, strawberry, yuzu sorbet)
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