【Awards】 Tabelog 2026 Bronze Award Tabelog 2025 Top 100 Yakiniku in Tokyo 【Tabelog Rating (as of posting date)】 3.91 【Location】 About a 3-minute walk from Asagaya Station 【Reservations/Reservation Method/Reservation Timing】 Available / Tabelog / 2 weeks in advance 【Wait Time】 None 【Number of Visitors】 2 people 【Seating】 Table 【Overview of the Restaurant, Chef's Background, etc.】 This is the second branch of 'SATO BRIAN,' which boasts immense popularity in the Asagaya area. In addition to the main store, there are also branches named 'Nigo,' 'Sango,' and 'Nanaban,' all concentrated around Asagaya Station. The owner is Akihiro Sato. After serving as a manager at a yakiniku restaurant in Shibuya for about 10 years, he found a small property with approximately JPY 6 million in funds and opened 'SATO BRIAN Main Store' in June 2011. Focusing on the rare cut Chateaubriand, he established a full-attendance style that was quite rare at the time. Unique menu items like Buri Rice, Buri Katsu Sandwich, and Hire Sukiyaki Rice also became hits, boosting its popularity. Reservations can be made through Omakase or Table Check. 【Atmosphere】 Stylish, somewhat quiet 【Cost/Person】 JPY 22,000 【Order】 SATO BRIAN Straightforward Course (JPY 19,480, tax included) 【Details】 ◆ 3 Appetizers └ Beef Stew └ Assorted Kimchi └ Choregi Salad ◆ Satake Farm Oborozuki Rice Medium (JPY 550) × 2 ◆ Thick-Sliced Salted Tongue ◆ Tenderloin (Tate) ◆ Outside Skirt ◆ Kobe Beef Strip Loin ◆ Miyazaki Beef Strip Loin ◆ Buri Rice ◆ Buri Katsu Sandwich ◆ Hire Sukiyaki Rice ◆ Wagyu Bolognese ◆ Ice Cream ◇ Kaku Highball (JPY 780) ◇ Freshly Squeezed Lemon Sour (JPY 780) × 2 ◇ Oolong Highball (JPY 780) 【Impressions】 This yakiniku restaurant became popular quickly, partly due to its catchy name, when I was in college, and it has always held an idol-like status for me. It’s difficult to make reservations for the 5 PM or 7 PM slots, but the odd time of 3:15 PM is surprisingly available even on weekends, which worked perfectly for us as we planned to relax at 'Nagomi no Yu' in neighboring Ogikubo. There seems to be seating on the second floor, but the first floor is a cozy space with a kitchen and two tables for four. Honestly, I’m not a huge fan of the full-attendance style of yakiniku where each piece of meat is carefully grilled and served one by one, leading to a waiting game. However, this restaurant has a pleasantly quick pace, and the portions are quite generous, which I greatly appreciated. The meat was, of course, delicious, and the brand rice from Satake Farm that I ordered outside the course was also tasty. I suspect that ordering this might make the latter part of the meal quite filling, but there were so many moments earlier on when I wanted to indulge in the rice that I would prefer to have it on hand. In the latter part of the meal, Buri Rice, Buri Katsu Sandwich, and Hire Sukiyaki Rice were served in succession. The Buri Rice was so good that I honestly forgot about the meat on top, with the combination of corn rice, sauce, and garlic creating a devilishly delicious punch. At first, when I tried the corn rice alone, I thought it was a bit too firm, but when I drizzled the well-heated sauce over it, it became exquisite. I’m not sure if this was intentional (laughs), but it was truly delicious. The Buri Katsu Sandwich featured crispy bread on the outside and fluffy Chateaubriand on the inside, creating a stress-free and exquisite harmony. The Hire Sukiyaki Rice utilized Fukuoka's brand egg 'Tsumande Go-Ran' and a sweet-savory sauce. This was also delicious, but compared to the other two specialties, it felt slightly less impactful. I think it might be a matter of order, and personally, I feel it could work well to serve this dish before the other two. The finale was Wagyu Bolognese. You can choose between cold noodles or this, but after eating so much meat, I still found myself wanting to choose this. The sweet meat sauce paired with chewy pasta was delightful. The staff member who took care of us was also bright and cheerful, and overall, it was a highly satisfying yakiniku experience in terms of taste and portion size. I believe there’s a solid reason why this place has been thriving for so long. There are many high-quality saunas in the area, so I would like to take advantage of the 3:15 PM slot and visit again for the ultimate meal.
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