I visited Sumibi Yaki Yuji in Shibuya. I called to make a reservation and was told that the earliest available time was 4 days later at 4 PM. After doing some research, I found out that they have two seating times at 4 PM and 6 PM, and after that, you have to wait in line. However, once the meat runs out, they close, so I recommend making a reservation.The meat is primarily seasoned with salt, and unlike the overly fatty cuts at places like Kinryuzan or Seiryuuen, it’s light and delicious, which I personally prefer. Also, be sure to try the offal stew; it has a delightful flavor reminiscent of Jiro-style ramen.
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