I finally got to revisit Akasaka Raimon, a long-awaited dream come true.I was invited to a private reservation in a newly created room for 8 people.The kimchi included eggplant, napa cabbage, and avocado.We started with salt-grilled tongue and outside skirt.The tongue was incredibly delicious, especially with lemon sauce, and I enjoyed it even more with green onion salt on the second piece.The rich, fatty tongue was beyond words in its deliciousness.Today, I highly recommend the outside skirt, which was hearty and served with grated Japanese radish.The juicy and refined meatiness of the outside skirt was delightful.The salt-grilled liver was lightly seared, pairing perfectly with sesame oil.The platter included Chateaubriand, triceps brachii, and outside skirt.The Chateaubriand was served with an egg sauce, creating a melt-in-your-mouth experience.The triceps brachii was of such high quality that it could be enjoyed raw as yukhoe, but I quickly seared it and enjoyed it with the egg sauce.The thickly sauced outside skirt was cooked a bit longer and enjoyed with sauce, providing a dreamlike texture.The sirloin was lightly grilled on both sides and wrapped with grated Japanese radish, bringing unparalleled happiness.I tried the mountain chain tripe for the first time, and it had a perfect texture—truly the best mountain chain tripe I’ve ever had.Even without rice, I was completely full.To finish, I had the legendary cold noodles. They were award-winning and, as always, incredibly satisfying.After enjoying dessert, my dreamlike time at this amazing yakiniku restaurant came to a close.
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