I used this restaurant for a business dinner with clients. It’s a course-only establishment, where the staff come to your private room and grill the meat to perfection before serving it. We enjoyed:- Sashimi of raw meat- Bruschetta topped with Yukke- Premium tongue and outside skirt- Lean meat (Kamenoko) from the leg- Lean meat (Tsuchinoko) from the inner waist, with a fluffy texture- Meat sushi- Chateaubriand (slow-cooked) that was so tender it could be cut with just my lips.- Silk loin (wrapped in rice)- Sirloin served with grated daikon and ponzu sauceThe light in the photo was probably a museum-quality DL light, which one of my clients mentioned could cost around JPY 500,000 each, so I couldn’t resist taking a picture. To finish off, we had sukiyaki zabuton in a clay pot with truffles. I mixed the leftover egg with rice. We ended with somen noodles and for dessert, we had hojicha (roasted green tea) shaved ice and shirokuma (a type of shaved ice dessert). The ambiance and hospitality were top-notch. Truly, the best meat is best grilled by a professional. It was a night of indulging in incredibly high-end yakiniku. Thank you!
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