One of the most sought-after reservations in the Omotesando and Minami-Aoyama area is "Yoroniku." This time, I enjoyed the limited quantity course priced at JPY 14,900. We started with beautifully marbled meat sashimi and yukhoe. The yukhoe, mixed with a rich egg yolk, had a melt-in-your-mouth texture, raising my expectations right from the first dish. For the grilled items, we had premium tongue, outside skirt, and lean cuts, along with rare parts like Chateaubriand and silk loin. The thick-cut tongue, in particular, was impressive with its exquisite tenderness and flavor. Next came the signature dish of Yoroniku: Special Sirloin Zabuton Sukiyaki with truffle. This luxurious plate featured lightly seared sirloin paired with egg yolk, harmonizing the rich sweetness of the fat with the aroma of truffle beautifully. The special nigiri and honeycomb tripe soup served during the meal were also of high quality, and despite being a yakiniku restaurant, the overall flow of the course was very refined. To finish, we had Awa hand-stretched somen, which provided a refreshing end to what could have been a heavy yakiniku course. Even the dessert, shaved ice, was well-executed, ensuring a high level of satisfaction from start to finish. The service was attentive, making it a great choice for important gatherings or anniversaries.
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