【2026 Tabelog Award BRONZE】Selected for 4 consecutive years 【2025 Yakiniku WEST Top 100】Selected for 4 consecutive years I've always wanted to visit this Yakiniku restaurant, and I finally stopped by during my travels over Golden Week! The owner, Shuichi Kihara, has trained for many years at the renowned Yakiniku restaurant "Stamina-en" in Tokyo, where he was recognized by the legendary chef. Now, he runs "Yakiniku Ito" in Oita! "Stamina-en" in Adachi, Tokyo, is famous for its long lines and has won the 【Tabelog Award GOLD】 once, and has been selected for the 【2026 Tabelog Award SILVER】 9 times, as well as being included in the 【2026 Yakiniku TOKYO Top 100】 9 times. ⭐️ There are such amazing Yakiniku restaurants in Tokyo... I hope to visit one day! With this background, Kihara returned to his hometown to take over the Yakiniku restaurant run by his parents in Bungo, and has launched "Yakiniku Ito" as a new venture (in Saiki City, Oita Prefecture). Since opening, he has quickly gained recognition as a top restaurant thanks to his charming personality and honed skills. Today, it stands as a distinguished Yakiniku restaurant serving delicious Wagyu. The restaurant has been featured in various media, and rumors have spread nationwide, attracting customers from all over Japan seeking delicious Wagyu. It's a must-visit place that requires reservations! While it is highly regarded as one of the top Yakiniku restaurants in Oita, Kihara remains humble, continuously refining his skills and making efforts to provide the best meat. He dedicates himself to mastering his craft and faces meat every day with a commitment to excellence. He seems to be striving for the next level of "Meat Path" while aiming to become the "God of Meat." Kihara is a passionate owner with such aspirations and goals. I visited based on the reviews from my friends, XX-chan and XX-ko. Since my visit coincided with Golden Week, I made a reservation a month and a half in advance. While taste is important, I also prioritize surprise and excitement... I was really looking forward to it! I arrived at the restaurant on May 2nd at 7 PM! There were many customers, and the interior was beautiful! By the way, there are about 4 to 5 other Yakiniku restaurants around "Ito"... it's surprising! I guess the locals really enjoy Yakiniku! I was amazed at how many Yakiniku places are clustered together! I'll stop the side notes here... Upon entering the restaurant, I was greeted by friendly staff and taken to a semi-private room. I had pre-ordered the omakase course for JPY 8,800. ⭐️ Omakase Course JPY 8,800 ★ Assorted Kimchi ★ Premium Tongue ★ Black Wagyu Outside Skirt ★ Black Wagyu Strip Loin ★ Assorted Horumon ★ Black Wagyu Tenderloin ★ Black Wagyu Premium Loin ★ Ozaki Beef Curry ★ Dessert ☆ Draft Beer The course at "Ito" allows you to enjoy a variety of cuts in smaller portions, which is delightful! In my opinion, delicious meat tends to come at a higher price point. For example, whether it's JPY 3,000, JPY 5,000, JPY 10,000, or JPY 20,000 for tenderloin... it's natural that the JPY 20,000 meat would taste better in every aspect. There are many places that serve incredibly delicious meat for JPY 3,000! It really depends on what you seek in terms of flavor! While "Ito" is a Yakiniku restaurant known for its delicious meat, I feel that the quality of the JPY 8,800 omakase course is comparable to what you can find at other restaurants. Honestly, I felt that to truly appreciate "Ito," you need to try the higher-priced meat. I slightly regretted not choosing the JPY 15,000 to JPY 20,000 course... I always end up picking the cheaper option. Personally, the "Premium Tongue" and "Horumon Mix" were the standout dishes that truly represented "Ito." The Premium Tongue was expertly prepared, showcasing its unique flavor and texture, making it delicious! The Horumon was perfectly processed... fresh and visually appealing, it looked delicious even raw. When I tried it with salt, the flavors were enhanced... it was tender with a rich umami flavor... I was impressed! It was high-quality Horumon that allowed me to appreciate the deliciousness of different cuts. To truly understand the deliciousness of the recommended Miyazaki beef and the personal brand Ozaki beef at "Ito," I believe one should choose a higher-priced course. Currently, I am staying in Miyazaki Prefecture! Miyazaki is known as the "Southern Wagyu Kingdom!" I have visited popular Yakiniku restaurants run by ranchers who raise and produce their own brand of beef, as well as meat shops. I was amazed by the incredible quality and affordability of the top-notch beef that can't be matched in other prefectures! Moreover, the taste was so impressive that it left me in awe! When comparing Miyazaki beef, which is produced locally, to beef from other prefectures at the same price point, it's natural to see differences in quality. When it comes to local consumption and direct sales, the cost is entirely different. This is the strength of Miyazaki Prefecture, known for its delicious Wagyu! Today was my first visit to "Yakiniku Ito." I had a wonderful meal! It was a great meal, thank you! I want to learn more about "Ito" and will definitely come back! Next time, I want to try the premium course! On my way out, the owner personally chased after me outside the restaurant to greet me... I was surprised! He was such a humble person, Kihara!