2,038 characters ★Limited Truffle Course (JPY 16,390, tax included) Duration: Approximately 2 hours 10 minutesThis restaurant is the third location of the Yoroniku brand (4.34).The main store in Omotesando (3.88), the second store in Ebisu (4.23), and a fourth store is set to open in Nagoya in June 2026.I found an available slot on the online reservation site Table Check and decided to visit.Full-service yakiniku by a team of attractive staff.The sauces are sourced from Jumbo (3.78), where the owner, Mr. VANNE, trained.It’s impressive how they have established a solid business model rather than relying solely on individual skills.Accessed the 3rd floor of Azabudai Hills Tower Plaza via escalator.The staff is exceptionally good-looking, making me wonder if they were hired based on appearance.I was guided to a private table with a view of the cityscape.It might feel a bit cramped for a group of five.On the table, there were towels, napkins, sauces, lemon slices, chopsticks, chopstick rests, and small plates.The restroom is shared outside in Azabudai Hills.The seating is on a 2-hour turnover basis, which made the end of the meal a bit rushed.Asahi SUPER DRY Draft (JPY 968)Hibiki Highball (JPY 2,090)- Limited Truffle Course (JPY 16,390)01. Three kinds of Namul | Assorted Kimchi 02. Two types of sashimi of the day (Tri tip and Tenderloin) 03. Yukhoe 04. Salt Salad 05. Grilled items with salt (Loin, Premium Tongue, Premium Outside Skirt) 06. Grilled items with sauce (Outside Knuckle and Tsuchinoko) 07. Honeycomb Tripe Soup 08. Special Nigiri of the Day 09. Grilled Rare Cuts (Chateaubriand and Silk Loin) 10. Grilled Special Cuts (Special Strip Loin and Zabuton Sukiyaki with Truffle) 11. Awa Hand-Pulled Somen 12. Hot Hojicha | Shaved Ice (Hojicha or Matcha) 13. Shaved Ice (Shirokuma)Here are my impressions of the dishes I had, with individual ratings in brackets. Prices shown include tax.【3.6】 Three kinds of Namul | Assorted Kimchi The namul includes spinach, bean sprouts, and fern, while the kimchi consists of napa cabbage, cucumber, and daikon.The mild seasoning makes it appealing to a wide audience.The cooking technique that retains the crunchiness of the spinach was quite good.【3.8】 Two types of sashimi of the day (Tri tip and Tenderloin) The Tri tip is served with sesame soy sauce and wasabi, while the Tenderloin is paired with sesame soy sauce and chopped green onions for two bites.It’s a bit concerning that they don’t use freshly grated wasabi for a JPY 16,390 course, but the quality of the meat is excellent, and the Tenderloin seemed lightly seared.【3.8】 Yukhoe This legal yukhoe is made from high-quality cuts from the leg or rear.A staff member toasted baguette in a gas roaster to serve it bruschetta-style.The staff member also mixed the yukhoe for full service.The firm texture of the baguette might clash with the yukhoe, but the yukhoe itself is of high quality.They include small amounts of carbohydrates throughout the course, which seems necessary to fill you up.【3.5】 Salt Salad A leafy salad with apple vinegar and salt dressing.【4.0】 Grilled items with salt (Loin, Premium Tongue, Premium Outside Skirt) When I inquired about the Loin, I was told it’s generally A5 Wagyu, but they don’t focus on the brand.The staff member cooked it to retain a rare texture.They can adjust it to be more rare or well-done if requested.The Premium Tongue and Premium Outside Skirt are also of good quality.While the portion size is a bit lacking with one piece per person, it’s a "small quantity, variety" course that allows you to enjoy different cuts.【3.9】 Grilled items with sauce (Outside Knuckle and Tsuchinoko) Tsuchinoko is a registered trademark of Yoroniku, said to be from the inner part of the waist, but the details are a company secret.【3.5】 Honeycomb Tripe Soup It doesn’t compare to professional Japanese cuisine, but it serves as a palate cleanser.【3.8】 Special Nigiri of the Day The gari and wasabi were not impressive, but the meat quality was good, sourced from the leg or rear.【3.9】 Grilled Rare Cuts (Chateaubriand and Silk Loin) The Chateaubriand is served in a mille-feuille style.The Silk Loin is generously dipped in sauce and served on a rice ball.【3.9】 Grilled Special Cuts (Special Strip Loin and Zabuton Sukiyaki with Truffle) The Strip Loin is thickly cut, reminiscent of steak, served with grated ponzu.The Zabuton is prepared as sukiyaki with shaved truffle on top.While the aroma is not strong, it is enhanced when mixed with the egg yolk.After the sukiyaki, I added white rice to the leftover egg to make a truffle TKG.【3.3】 Awa Hand-Pulled Somen The flavor changes with mixed wasabi and seaweed similar to Korean nori.It seems a bit weak for a simple dish.I prefer the cold noodles from Musashi Shinjo Sawai (4.38) and Koenji Kokochi (4.13).【3.9】 Shaved Ice (Hojicha or Matcha) I chose Hojicha 【4.0】 Shaved Ice (Shirokuma) We decided at the table which shaved ice to have first (since it’s a share-style).The quality surpasses that of specialty shops, maintaining the Yoroniku brand's high standards.Since this was my third visit, there were no new discoveries, but the consistency is outstanding.