No first-time visitors allowed.I made a reservation and was given a specific date to return by the restaurant, and I will do everything I can to come back on that day to keep my reservation.In the past, I used to make reservations every 3 to 4 months, but recently it has been every 8 months.While they have a policy of not accepting new customers, it seems that there are indeed some new customers coming in through strong connections.I wonder if it will eventually become just once a year.Now, as for this restaurant, the Premium Loin is truly exceptional.I usually avoid ordering loin at other yakiniku places because it makes me feel sick, but the loin at Kinryusan is in a league of its own.It is genuinely delicious.
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