Located just two stations from Hiroshima Station and about a 10-minute walk from Yokogawa Station, this restaurant is a full-attended yakiniku spot recognized as a Bronze and one of the top 100 yakiniku restaurants on Tabelog.The charming owner is the son of the famous Hiroshima Japanese restaurant "Chiso Suttaku Itto," and he is making his mark in a different field.The chic restaurant features two semi-circular counters with a unique design. Typically, only one counter is used, and the two-hour omakase yakiniku course is served one dish at a time with full attention. Most of the dishes are yakiniku, and the owner is skilled at explaining and engaging with guests, making it enjoyable to watch the grilling right in front of you. The cooking method varies by cut, ensuring that the meat is always delicious—definitely better than grilling it yourself.The quality of the meat is excellent, so it doesn’t feel heavy, but with around 20 dishes served, even a single piece of meat adds up to a substantial amount, leaving you quite full by the end. If you drink a lot of beer, it might get a bit tough towards the end...There were reasonably priced wines available, so we shared a bottle and had two glasses each. The total bill came to about JPY 17,000 per person, which is incredibly affordable for the quality.I don’t usually eat much yakiniku, but I definitely want to return to this place. Hiroshima has many great restaurants, and I’d love to stay longer.It was a great meal.Today's Course (✅: Favorite)✅ Lightly Seared Sirloin Yukke with Yamanashi Egg The fat has a low melting point, and the meat itself is sweet, combining beautifully with the richness of the egg.✅ Blanched Omasum Soft omasum with zero odor, paired with sesame oil. The Hiroshima miso and fruit sauce complement it well. One of the best omasum dishes I’ve ever had.- Tongue with Kombu Kelp Sashimi The balance of tenderness and flavor is excellent. Is the delicious ginger soy sauce a family recipe?✅ Aged Sirloin Cap (50 days) Not just aged, but deeply flavorful sirloin cap. The meat, grilled slowly for about an hour, is tender and full of umami.- Chuck Eye Roll with Grated Daikon and Ponzu The cut has a strong meat flavor.- Beef Tongue Tip with Salt Grilled on one side and lightly seared on the other, offering a delightful contrast in texture.✅ Flap Meat with Sauce Served in a small rice bowl with freshly cooked rice, it’s undeniably delicious.✅ Shoulder Was it always this tender? The red meat flavor is delightful.✅ Lamb Shin with Salt & Garlic Soy Sauce The main dish of the day, thick-cut and tender meat that is simply perfect.- Sirloin It looked marbled, but it wasn’t greasy at all. Served in a small bowl as well.- Lamb Shin Steak Sandwich The lamb shin from earlier was made into a sandwich, and it was exquisite as well.✅ Kombu, Bonito, and Beef Broth Miso Soup Hiroshima miso seems a bit sweeter? The broth is incredibly delicious.- Outside Skirt with Garlic Soy Sauce Starting with the horumon, the outside skirt is also tender.- Heart Crisp texture with no fat, giving it a refreshing feel.- Large Intestine Feels like a lot of fat has been trimmed, allowing you to enjoy the crunchy texture.✅ Abomasum Was abomasum always this tender? It has a nice bounce, but the texture is unlike any I’ve had before.✅ Beef Ginger Stir-fry I forgot to ask which cut this was... served in a small bowl.- Honeycomb Tripe Also completely odorless and tender.- Curry to Finish I was full, so I had a smaller portion of rice. The curry has a rich flavor and just the right level of spiciness.- Yamagata Watermelon Ending with cold, sweet watermelon for a refreshing finish.It was a great meal.
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