I wanted to visit again while this location is still open due to redevelopment, so I came back after a while. I heard that it might be difficult to make reservations next year, so I was really glad I could come this time.The tongue was as delicious as ever. The texture and flavor were impeccable, and I thought to myself, "This is definitely it." Every other meat dish I tried was also of high quality, with no misses.What particularly impressed me this time was the liver. It had no unpleasant odor, and its melt-in-your-mouth texture and rich flavor were truly exceptional. I was so taken with it that I ended up ordering a total of three servings. If you love liver, this is a must-try dish.Among the side dishes, I particularly enjoyed the avocado kimchi. The creaminess of the avocado paired with the moderate spiciness of the kimchi was surprisingly perfect, and I liked it so much that I ordered two more servings. It's rare to find such memorable side dishes at a yakiniku restaurant.This time, I was seated on the second floor, and when I requested drink refills, they promptly brought them to me, which made me appreciate the excellent service even more. The staff were lively and made the dining experience enjoyable.The only thing that stood out as characteristic of this restaurant was the smoke—it was quite intense (laughs). At one point, my eyes started to sting a bit, and my clothes and hair definitely absorbed the smell of grilled meat. However, I believe that this is part of the charm of a traditional yakiniku restaurant, and the deliciousness of the meat more than compensates for it. The yukhoe was outstanding as well.Thinking about how limited my time to eat at this location is due to redevelopment makes me a bit sad, but I left with a very satisfying meal and great memories. I look forward to enjoying the same delicious yakiniku at the new location.