The owner of Akasaka Raimon is Akihiro Takahashi. (Instagram: @akasakaraimon) *New reservations are not accepted.Together with his wife, they manage and operate Akasaka Raimon as a couple.After moving to Tokyo from Iwate Prefecture, he happened to call a job listing that was close to his home, which turned out to be the famous yakiniku restaurant "Sumiyaki Kinryuzan" in Shirokane-Takanawa. He started working there without knowing the restaurant's reputation and trained there for many years.During his training, he married the owner's daughter and opened "Akasaka Raimon" in 2018 as an independent venture.At the beginning, he started with a small 10-tatami mat space as a "lunch specialty store for tongue stew," using high-quality tongue that was leftover from Kinryuzan. Later, the evening yakiniku service quickly gained popularity through word of mouth and social media, leading to its current status as a highly sought-after restaurant.**Menu** - Salted Tongue - Salted Outside Skirt - Liver - Asparagus - Chateaubriand - Knuckle Main Muscle - Loin - Sauce Tongue - Premium Tripe - Cold Noodles - Melon **A few thoughts:** The salted tongue is visually stunning with its cross-section, offering a unique crispness and juiciness that is unparalleled.The liver has no unpleasant odor, showcasing a fresh quality with a delightful sweetness that melts in your mouth.Even the cuts with marbling are surprisingly light, leaving behind only a clean sweetness as they dissolve.The cold noodles at the end were also very satisfying. I definitely want to visit again.