I received a very special invitation from my gourmet friends, and it had been about a year and a half since my last visit to Yakiniku Kosen.As I stepped off the train at Keisei Tateishi, I noticed the ongoing redevelopment. The blend of old-town charm and new urban scenery made me feel a bit sentimental, wondering how long I would be able to enjoy this view. This is a renowned restaurant that every yakiniku lover dreams of visiting at least once. My excitement naturally quickened as I approached the restaurant after such a long absence.This time, we had a private reservation on the second floor. As I climbed the stairs, I could feel the unique excitement that comes from being surrounded by fellow yakiniku enthusiasts. Conversations about meat filled the air, along with the smoke and savory aromas rising from the grill. Just being in that atmosphere made me feel like I could enjoy a drink right away.We started with avocado kimchi.The rich sweetness of the creamy avocado paired beautifully with the tangy and spicy flavors of the kimchi, creating a perfect harmony in my mouth. It was a simple yet addictive starter.Next came the white senmai sashimi, which was impeccably prepared. Its pristine white appearance reflected the care taken in its preparation. The crunchy texture and refreshing aftertaste heightened my anticipation for the grilled dishes to come.Then, we had the signature item of Kosen: the premium tongue.As the beautifully sliced tongue was served, a cheer erupted from our group. When lightly grilled, the fat rose to the surface, releasing an enticing aroma. Dipping it in the plum sauce balanced the rich umami and sweetness of the fat with the tartness of the plum, leaving a refined aftertaste.Indeed, Kosen's tongue is exceptional.The premium outside skirt was moist and tender, yet it still conveyed the robust flavor of the red meat. With each bite, juices flowed, and the secret marinade enhanced the meat's deliciousness exponentially.One of the personal highlights of the day was the diced tenderloin.As soon as it arrived, I immediately ordered rice.Biting into the grilled tenderloin and quickly following it with a mouthful of white rice brought a happiness that is special no matter how many times I experience it.The tender red meat's umami, the high-quality fat, and Kosen's unique seasoning combined with freshly cooked rice created a level of perfection that left me speechless.Next came the tsurami and hanging tender.The tsurami had a unique elasticity and rich umami that was captivating. The more I chewed, the more flavor it released. The hanging tender combined the strength of red meat with tenderness, making it another rice thief. Before I knew it, my first bowl of rice had disappeared.We also enjoyed the premium loin, regular loin, and premium kalbi.What’s wonderful about Kosen is that you can feel a consistent philosophy in the seasoning of every cut. The sauce never overpowers, yet it maximizes the meat's appeal. Therefore, even the fattier cuts don’t feel heavy.The sweet fat of the premium kalbi.The dense umami of the loin.And the white rice.I don’t think anyone can escape this infinite loop.The grilled yukke was rich with a delightful smokiness and the richness of the egg yolk. The liver and garlic chives dish exceeded expectations for a typical yakiniku restaurant dish, harmonizing the unique umami of the liver with the aroma of the chives beautifully.The latter part of the meal featured the tongue and mountain chain tripe, both of which were outstanding.The tongue expanded in flavor with each bite, while the mountain chain tripe had a delightful crunch. Even towards the end of the course, my appetite showed no signs of waning.The final dish, the komutang soup, had a gentle flavor infused with the essence of beef.It provided a soothing finish to the robust meat dishes, wrapping up the meal perfectly.What I realized once again is that Kosen's charm is not just about the quality of the meat.The seasoning brings out the individuality of each cut.The overwhelming addictiveness that calls for more rice.And the special atmosphere created by gathering fellow yakiniku lovers.By the end of the meal, I had unknowingly finished three bowls of rice.As the cityscape gradually changes due to redevelopment, the yakiniku experience at Kosen remains undoubtedly one of Tokyo's finest.I look forward to the day I can pass through this noren again.【Nearest Station】- 1 minute walk from Keisei Tateishi Station【Visit Time】- Around 6 PM on weekdays【Purpose】Dinner【Closed】Sundays【Reservation】Available【Wait Time (Outside)】None【Number of Guests】Multiple【Budget】JPY 15,000 - 20,000【Order Details】- Avocado Kimchi- White Senmai Sashimi- Premium Tongue- Premium Outside Skirt- Diced Tenderloin- Tsurami- Hanging Tender- Premium Loin- Regular Loin- Premium Kalbi- Grilled Yukke- Liver and Garlic Chives- Tongue- Mountain Chain Tripe- Komutang Soup【Recommended For】- Those who want to experience one of Tokyo's most difficult-to-reserve yakiniku restaurants- Those who love sauced yakiniku- Those who want to truly enjoy yakiniku with white rice- Those looking for a gathering of fellow yakiniku enthusiastsIt was a great meal!