If you're looking to enjoy rich Wagyu and the famous tongue in Kiyosumi Shirakawa, you must visit this renowned Yakiniku restaurant, which is understandably difficult to reserve.This time, I visited "Yakiniku Seiryuuen" located in Kiyosumi Shirakawa.I had been wanting to go for a long time, but it was hard to get a reservation. Luckily, my friend managed to book a table for our long-awaited first visit.With a Tabelog rating of 4.3, this popular restaurant has been selected as one of the "Top 100 Yakiniku Restaurants in Tokyo" for six consecutive years and has also won the Bronze award at the Tabelog Awards for six years running. It was a place I had always wanted to try as a Yakiniku lover.The interior has a calm atmosphere, beautifully arranged, allowing diners to enjoy their meals leisurely despite being a Yakiniku restaurant. The service was smooth, and I didn’t feel rushed at all, even in such a popular spot.We ordered a variety of dishes, including "Salted Tongue," "Medium Salted Tongue," "Salted Mino," "Salted Outside Skirt," "Half Yukhoe," and "Meat Sashimi."The standout dish was definitely the famous "Salted Tongue."It had a lot of marbling, appearing almost completely white. As it cooked, fat began to ooze out, giving it a very different impression from typical tongue.Upon tasting, the fat spread across my palate and melted away effortlessly. Rather than the usual chewy texture of tongue, it had a soft, melt-in-your-mouth quality, allowing me to fully enjoy the sweetness of the fat.Since there are two types—"Salted Tongue" and "Medium Salted Tongue"—I recommend trying both if it's your first visit. Personally, I thought a bit more thickness would enhance the tongue experience, but considering the amount of fat, this thickness made it easy to eat.We also ordered "Salted Mino" and the off-menu "Salted Outside Skirt." Each offered different flavors and textures, and even just the salted dishes were highly satisfying.Additionally, since you can only order salted dishes and sashimi once, it's best to order a bit more than you think you’ll need from the start.If you’re not averse to raw dishes, definitely try the "Half Yukhoe" and "Meat Sashimi."The "Half Yukhoe" was surprisingly substantial for a half portion. When mixed with the egg yolk, the rich flavor of the fatty Wagyu was delightful, and it paired excellently when served over rice as a Yukhoe rice bowl.The "Meat Sashimi" also had an impressive amount of marbling, appearing very white. At first glance, I wondered if it was truly safe to eat raw, but when dipped in the special soy sauce, it melted in my mouth.This was one of the most memorable meat sashimi dishes I’ve ever had, showcasing the freshness that makes it enjoyable.The "Roast Beef" was perfectly cooked, combining the best aspects of Yakiniku and sashimi. It was moist, tender, and packed with flavor, making it easy to eat.While the restaurant is known for its salted dishes, the grilled dishes with sauce are also excellent.The "Carlos" is a cut that falls between short rib and loin, also well-marbled. It looked quite fatty, but when I tasted it, the fat melted away smoothly, and it didn’t feel heavy at all.The grilled "Liver" and "Tongue" had a relatively classic sauce that brought out the meat's flavors perfectly, pairing well with white rice.Since we ordered quite a few salted dishes and sashimi, I ended up very full.I noticed the customers next to us ordering off-menu items like "Tenderloin" and "Chateaubriand," which piqued my interest, but I was too full to order them this time. If I have the chance to visit again, I’d like to try those as well.Regarding reservations, it used to be phone-only, but now they accept online reservations the day after a phone reservation, increasing the options. However, online reservations are only for the slots that weren’t filled by phone, so they fill up quickly.There are stories of people calling over 500 times without securing a reservation, so the difficulty level is quite high. If it’s your first visit, I recommend going with someone who has been before, as there are ordering rules and off-menu items that can enhance your experience.While the prices are not cheap, considering the quality of the fatty tongue, meat sashimi, and high-quality Wagyu, it’s a place every Yakiniku lover should visit at least once in their lifetime.It’s easy to understand why it’s so hard to reserve a table at this memorable Yakiniku restaurant.**Notable Dishes****Salted Tongue**This was the standout dish of the meal. With its excessive marbling and white appearance, fat oozed out while cooking. When eaten, the fat spread rapidly in my mouth and melted away.Unlike the typical chewy texture of tongue, it was soft and had a melt-in-your-mouth quality. Since there are both "Salted Tongue" and "Medium Salted Tongue," I recommend trying both if it’s your first time.**Meat Sashimi**This dish also had excessive marbling, appearing very white and making a strong visual impact.When dipped in the special soy sauce, the fat spread in my mouth like it was melting. This was one of the most memorable meat sashimi dishes I’ve had, showcasing its freshness beautifully.**Half Yukhoe**This dish had a surprising amount of volume for a half portion, allowing me to enjoy the rich flavor of the fatty Wagyu combined with the egg yolk.When served over rice as a Yukhoe rice bowl, it paired excellently, making it easy to eat a whole bowl of rice. I highly recommend this dish for anyone wanting to enjoy rice alongside their Yakiniku.