I made a reservation through DM on Instagram for my first visit.Here’s the order of the course menu:Kimchi Assortment → Sliced Minowaki → Outside Knuckle → Yukhoe (Raw Beef) → Tongue (from the base) → Middle Tongue → Outside Skirt → Tsunami (Neck Meat) → Tongue Tip → Liver → Mountain Chain Tripe and Colon → Salad with Kyoto Watercress and Awaji Island New Onions → Hanging Tender → Roast → Misuji with Akasenmai → Egg Soup.Everything featured carefully selected ingredients by the owner, along with a variety of about 50 different sauces. Each ingredient was explained in detail upon serving.Everything was delicious, but I was particularly amazed by the raw meat, which had an unprecedented and shocking flavor that left me in awe.It seems there will be a limited two-day pop-up event in Tokyo in November, and I definitely plan to go with everyone then.For those living in the Kanto region, this is a great opportunity considering the round trip on the Shinkansen.As someone who tends to be quite critical, I can confidently say that you must visit this place at least once!
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