I visited Shinya Yakiniku Daichan late at night.This place is not just a "good meat restaurant"; it’s a type of establishment that allows you to thoroughly enjoy the unique characteristics and quality differences of each cut of meat. They provide detailed explanations about the producers and regions, showcasing their dedication to the meat.Here’s what I had that day:【Sashimi & Appetizers】- Minosashi (Oura Meat)- Tajima Beef Sashimi (53 months)- Yukhoe (Chukuro Chuck Eye Roll, Yoshioka’s egg, Ariake seaweed)The minosashi was surprisingly juicy with a refreshing texture. The beef sashimi had a perfect balance, with the richness of the fat not overpowering the clean flavor of the lean meat, which I really enjoyed. The yukhoe had a rich egg flavor and a nice aroma from the seaweed, making it quite satisfying from the start. I wanted to order more.【Salt Grilled】- Kumamoto Tanmoto- Kumamoto Tan-naka- Sendai Beef Harami- Kurimi (prepared with kombu broth)- Kumamoto Tan-shita- Sendai Beef Tan- MinoThe tanmoto was thickly sliced yet tender, with a refined sweetness from the fat. The tan-naka had a bit of texture, and the flavor expanded with each bite.What stood out the most was the kurimi. It was soaked in kombu broth before grilling, resulting in a depth of flavor that went beyond just being "light." I appreciated having such a dish in between.The tan-shita had a robust texture typical of muscle, offering a sophisticated taste. The lineup allowed me to truly enjoy the differences between the cuts.【Sauce Grilled】- Sendai Beef Sagari- Ribeye (shoulder side)- Sendai Beef Ichibo- Sendai Beef Shimacho- Red SenmaiThe sauce grilled dishes instantly enhanced the "yakiniku experience" and brought a sense of happiness. The sagari was meaty, while the ichibo had a perfect balance of fat and lean meat. The ribeye (shoulder side) was rich yet not heavy, which I really liked.The horumon was also carefully prepared, allowing me to enjoy the sweetness of the fat while the aftertaste was surprisingly light.The final egg soup had a clear broth flavor, making it a perfect dish to conclude the meal.This place has an atmosphere that feels like a "yakiniku restaurant for true meat lovers" rather than just a trendy spot, and I had a wonderful time.It was a great meal. I will definitely visit again.
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