"The Gate of Reservation Despair, to Raimon (来門)"Currently, Akasaka Raimon is the only Yakiniku restaurant in Japan shining with Tabelog GOLD status. It goes without saying that it’s a reservation despair restaurant for Yakiniku lovers, but... I finally got the chance to visit.【Atmosphere of the Restaurant】 Raimon is located on the upper floors of a mixed-use building in Akasaka, where various snack bars are situated. When I see places like Raimon, Kinryuzan, and Kousen, which are known for their reservation despair, I realize that even if they aren’t stylishly designed Yakiniku restaurants, some of these town Yakiniku spots have become almost legendary, resulting in their reservation despair status.【Raimon * Omakase Course Order】 ◉ Kimchi ◉ Tongue & Outside Skirt ◉ Liver ◉ Chateaubriand (Grilled Sukiyaki Style) ◉ Strip Loin (with Grated Daikon) ◉ Assorted Sauces (Chateaubriand, San Kaku Bara, Outside Skirt) ◉ Miso Tongue and Mountain Chain Tripe ◉ Cold Noodles ◉ Melon 【Food Impressions】 The lineup of meats was both extravagant and impressive, maintaining the traditional flavors reminiscent of Kinryuzan while delivering the impactful waves of Raimon. The main cuts were not just bold in flavor but also striking in their rich color and thickness, embodying the essence of true manly meat. The Horumon was complemented by a refined miso sauce that elegantly spread in my mouth. The cold noodles, now an iconic dish, were described by owner Takahashi as "ideal hand-made noodles," and despite their extreme simplicity without any toppings, the noodles shone with a beautiful luster. You could feel the strength of the core without any distractions from ingredients, making it my ideal form of noodles. The clear broth offered a pure umami that lingered beautifully. Even the final fruit (sweet melon) was simple yet perfectly fitting together like a puzzle, representing a classic and quintessential Yakiniku experience.In the competitive and diverse Yakiniku scene, I witnessed various approaches and unique twists, but it reminded me of the timeless strength rooted in tradition and history.【Service】 Today, I was fortunate to have a counter seat (Raimon Premium Seat), allowing me to engage in various conversations with owner Takahashi while witnessing the cuts and plating firsthand, enhancing the premium experience. This was truly wonderful. For me, Raimon is definitely better at the counter rather than at a table. At times, owner Takahashi himself grilled for us, adding to the enjoyment. Takahashi is naturally friendly and down-to-earth, unaffected by the frenzy surrounding Kinryuzan and Raimon. This is truly the essence of Raimon, bringing smiles all around.【Others】 Owner Takahashi still works at Kinryuzan, providing services and preparations.It was a great meal. Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!