Visited on August 10, 2026 (Monday) at 20:00 (reservation made).I made a reservation by phone about three months in advance, and the process was smooth.The course included 10 grilled dishes, 3 appetizers, a final dish, and dessert, totaling JPY 11,000. With 2 drinks, the total came to around JPY 13,000.I will detail the course below, but every dish was incredibly delicious. Especially the offal, which I believe was well-prepared and fresh, had no unpleasant odor and was very enjoyable.Although the location isn't ideal, I think the quality for JPY 11,000 with full service was more than sufficient.While the owner was attentive, the assistants (part-timers?) made several noticeable mistakes, such as serving the wrong drinks, careless plating, and incorrect dish descriptions, which was quite disappointing.It felt like a real shame for such good yakiniku to be marred by these issues.Additionally, I ordered a highball, but it was noticeably flat. I think it would be safer to avoid ordering mixers.--- Course Details Below ---◯ Omasum This dish featured boiled omasum served with a slightly spicy miso from Hiroshima. There was no unpleasant odor, and the quality of the ingredients was evident.◯ Heart Seasoned with sesame oil and served with salt. It had no bloody taste and a crisp texture, making it very enjoyable.After the assistant suggested ginger soy sauce, the owner recommended salt instead. Given the rarity of this meat in the course, this mix-up felt critical.◯ Tongue Served with kombu-kelp cured tongue and ginger soy sauce. It had a sweetness and was also free of any strong flavors.◯ Strip Loin Served with a sauce that seemed to be soy-based. The sauce had a nice roasted flavor that paired well with rice.◯ Lamb Shin A robust red meat served with garlic soy sauce.◯ Sirloin Cap Served grilled with yuzu pepper. Although it is said to be close to lamb shin, it had a noticeable fat content.◯ Outside Skirt I was told to enjoy it as is, but it was well-seasoned with salt sauce and had a crunchy texture, making it perhaps the best dish of the day.◯ Shoulder Served with a sauce reminiscent of ginger pork. The shoulder is a strong red meat cut, but the seasoning made me want to try the fattier parts as well.◯ Gukbap This was a gukbap made with beef bone, kombu, and bonito broth.◯ Ribeye This was the fattiest meat served that day. Even so, I enjoyed it dipped in ponzu for a refreshing taste.◯ Liver → Top Sirloin Change I requested a change from liver to top sirloin due to my dislike for liver, but it seemed to be a recommended dish. If you enjoy it, definitely give it a try.However, when I made the reservation, I clearly stated my aversion to liver. I wonder what that confirmation was for...◯ Large Intestine The large intestine was served focusing on the intestinal wall. I believe the lack of strong flavors and odors in the offal is a strong point of this restaurant.◯ Tongue Steak & Tongue Tip The tongue steak was served with salt, while the tongue tip was served with sauce. I preferred the tongue tip for its pleasant crunchy texture.◯ Final Dish I was served curry and beef bone soup. The curry was said to be a normal size for 3-4 bites, but it had quite a lot of sauce, which felt a bit unbalanced. I thought it was tasty, though.The beef bone soup had a gentle flavor.◯ Dessert Watermelon was served.
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