I visited Yakiniku Seiryuuen with three colleagues from work.Having been to various yakiniku restaurants, I’ll cut to the chase regarding this place.Finding a restaurant that surpasses this one in the realm of grilled beef is quite a challenge.That’s how I felt after my visit.What stood out the most were the beef tongue, heart, and mountain chain tripe.First, the beef tongue.Beautifully arranged on a large plate, the sight of the tongue immediately raised my expectations.Once grilled and placed in my mouth, it was clear that this was not just any ordinary beef tongue. It had a perfect balance of tenderness and a delightful chewiness, with the unique flavor of beef tongue spreading as I bit into it.Next, I was personally most impressed by the heart.I felt compelled to say to all yakiniku lovers,"You must try this at least once in your life!"The heart had a wonderfully pleasant texture, and the depth of flavor that emerged was simply remarkable.It didn’t have an overpowering offal taste, yet it wasn’t bland either. In fact, the more I chewed, the richer the meat's flavor became.It might sound a bit exaggerated, but it reached a level of richness that felt profound.Among everything I tasted, this heart left the most lasting impression.Then there was the mountain chain tripe.This dish also showcased a significant difference from other restaurants.While maintaining the appealing chewiness of the tripe, it didn’t feel tough or hard to bite through. The pleasant texture and lingering flavor were outstanding.For parts like the tongue, heart, and mountain chain tripe, where texture is crucial, it’s quite rare to feel such a clear distinction from other places.Of course, Seiryuuen excels not just with these three items.The loin and short ribs are also delicious.This isn’t a restaurant that relies solely on marbling; you can truly savor the flavor of the meat itself. Even after trying various cuts, I never got bored.The yukhoe (raw beef) was enhanced by the egg yolk, intensifying the sweetness and richness of the meat, offering a different kind of deliciousness from grilled meat.And to finish off, we had the yukhoe bibimbap.Mixing the namul (seasoned vegetables), meat, egg yolk, and seaweed together created a harmonious blend of flavors and textures, and surprisingly, even after a hearty meal, it went down easily.The egg soup had a gentle flavor, making it a perfect way to conclude the meal.The greatness of Seiryuuen isn’t simply about using high-quality beef.When it comes to tongue, heart, mountain chain tripe, or outside skirt,each cut makes you realize, "Wow, this part can be this delicious."That’s where I felt the strength of this restaurant.Especially the heart was shocking.From now on, every time I eat heart at another yakiniku restaurant, I’ll likely compare it to the one at Seiryuuen.This isn’t just about having "high-quality and delicious yakiniku."This restaurant raises the standard of what grilled meat can be.Considering the overall quality of beef yakiniku, including the loin and short ribs, I doubt there are many restaurants that can compete with this one.I definitely want to come back.Especially for that beef tongue and heart.