I visited Kinryusan, known as a difficult-to-book restaurant.The moment I tasted the thick-cut beef tongue, I understood why this place is so popular. Despite its thickness, it was surprisingly tender, with a beautifully charred exterior and a moist, juicy interior. The quality was such that I felt it was worth coming here just for the beef tongue alone; it was the most memorable I’ve ever had.Following that, the lean cuts, marbled beef, and thick slices of meat were all of exceptionally high quality, with not a single dish leaving me feeling "just average." Each cut had its own unique character, but all showcased the natural flavors of the meat beautifully. The grilling over charcoal was consistently well-executed, and I could truly appreciate the overall high standard throughout the meal.The seasoning was simple—salt, pepper, lemon, and sauce—enhancing the quality of the ingredients. It paired excellently with white rice, and the satisfaction of eating the beef tongue with rice was particularly high.On the other hand, the stone-grilled bibimbap and the cold noodles I sampled at the end left a standard impression. They weren’t bad, but I felt that the main focus of this restaurant was to enjoy the meat until the very end.The meal had a good pace, lasting about an hour, and I was able to fully concentrate on enjoying the yakiniku. There were no flashy presentations; this place purely relies on the quality of the meat and the grilling technique. If you love yakiniku, I believe it’s worth experiencing at least once.
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