This time, I ordered a la carte focusing on the cuts that caught my interest.First up was the Omasum sashimi. It was fresh with a delightful crunch, making it a perfect starter.Next, I compared the thick and thin slices of black-haired Wagyu tongue. The thick cut had a satisfying chew while being surprisingly tender, allowing me to fully appreciate the meat's rich flavor. On the other hand, the thin slices, lightly seared, highlighted the sweetness of the fat, offering two distinct pleasures.The Special Outside Skirt was impressive with its tenderness and rich flavor. The Special Hanging Tender (with sauce) was well-balanced, as the sauce complemented rather than overwhelmed the meat, enhancing the robust flavor unique to hanging tender.Among the Horumon, the liver stood out. Cut into bite-sized pieces, it cooked evenly and had no unpleasant odor, providing a moist texture and rich sweetness. The Tsunami was tender, releasing its flavor with each bite.The Kashiwa was served with garlic soy sauce. The aromatic grilled Kashiwa, combined with the garlic flavor and the richness of the soy sauce, elevated the meat's taste. It was a simple yet memorable dish.For the lean cuts, the Upper Lean Rib offered a straightforward taste of the meat's natural flavor. The Upper Kalbi had a refined sweetness in the fat, finishing light and not heavy.To conclude, I had the Black Tongue Curry Rice and cold noodles. The Black Tongue Curry was hearty with chunks of slow-cooked tongue, showcasing the deep richness typical of a yakiniku restaurant. The cold noodles had a refreshing broth and perfectly chewy noodles, providing a crisp finish to the meal.From tongue to Horumon and lean cuts, every part was of high quality, allowing me to savor each unique characteristic. This yakiniku restaurant offered a satisfying experience even with a la carte options, making me want to return.