Revisit (July 2026) This is my first visit in four months. Every dish and skewer was absolutely delicious. The highlight this time was the charcoal-grilled Chateaubriand and Outside Skirt with mustard, salt, and anchovy.◆ Menu for this visit - Pork Liver Skewer - Pickles - Pork Tongue - Premium Shiro with Sauce - Pork Cheek Skewer - Cheek and Green Onion Skewer - Stuffed Bell Peppers - Charcoal-Grilled Chateaubriand and Outside Skirt with Mustard, Salt, and Anchovy - Chateaubriand with Anchovy Rice - Black Pork Sukiyaki with Japanese Pepper - Caviar Sushi Roll - Noodle Soup with Curry (made with noodle soup and onions) - Salt Ice Cream - +1 Beer, 1 Glass of White Wine, 1 Glass of Red Wine (Dinner) JPY 12,000 per person*The following is basic information about the restaurant, which may overlap with previous visits but is included again for reference.*◆ How to Enjoy This Restaurant Founded in 1949, this is a long-established yakitori restaurant. The quality of dishes made from various cuts of pork and Wagyu by the third-generation owner, Yuji Sakamaki, goes beyond just charcoal-grilled skewers to the realm of meat kaiseki. It received the Bronze Award from Tabelog in 2026. Once again, I left it to the third-generation chef, Mr. Sakamaki. A clean and stylish restaurant near Shinjuku Station. It’s a large space that occupies both the first and second floors, but it’s always packed and bustling!
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