Located in Nishiku, Hiroshima City, about a 10-minute walk from Yokogawa Station, this restaurant is a recipient of the Tabelog Award 2026 Bronze and has been selected as one of the top Yakiniku restaurants in 2025. The owner, Katsushi Hirano, is the son of the renowned chef Toshimasa Hirano from the famous restaurant Chiso Sottaku Itto, and he is quite the handsome gentleman himself. This is my sixth visit since April! This time, I started at 4 PM on a Saturday for the first time!Here’s what I enjoyed:Meat Lovers Course (JPY 11,000, tax included)The pricing has remained unchanged since the opening! I truly appreciate that![Rating Scale]☆☆☆ Exceptional > ☆☆ Highly Impressive > ☆ Impressive > ◎ Love it > ○ Like it > □ Average > △ > ×Of course, all the meat is Sakakiyama Beef (from Kumano Town, Aki District, Hiroshima Prefecture)! 【Photo 1】Seared Sirloin Cap with Egg Yolk (Kofu) - ◎The lightly seared sirloin cap mixed with rich egg yolk! The small serving of white rice is a blessing! It further whets my appetite for the upcoming grilling time!【Photo 2】Blanched Omasum with Miso Sauce - ☆The delightful chewy texture of the omasum! The slightly cool temperature is also a nice touch! The new miso sauce has a refreshing acidity that is quite impressive! I prefer this miso sauce over the salt sauce for the blanched omasum!【Photo 3】Middle of Tongue and Base of Tongue with Ginger Soy Sauce - ◎Served at a slightly cool temperature, I can feel it melting in my mouth! The refreshing spiciness of ginger adds to the enjoyment!【Photo 4 & 5】Grilled Outside Skirt with Salt Sauce - ◎The more you chew, the more powerful the meaty flavor spreads in your mouth! This time, I enjoyed it with just the salt sauce!【Photo 6 & 7】Grilled Shoulder with Ginger Sauce - ☆Sakakiyama Beef's ginger grilled on rice! Despite being shoulder meat, it has a robust and powerful impression! The refreshing spiciness of ginger complements its richness!【Photo 8 & 9】Grilled Tongue Base with Wasabi - ◎One side is nicely charred, while the other side is lightly grilled! I enjoyed the different textures from both sides!【Photo 10】Grilled Tongue Base with Yuzu Pepper - ☆I still prefer thick cuts! Instead of a chewy texture, it has a soft, clingy feel with sweetness!【Photo 11 & 12】Grilled Chuck Eye Roll with Grated Ponzu - ◎Rich umami typical of red meat! Refreshing with grated ponzu!【Photo 13 & 14】Grilled Hanging Tender with Spicy Miso Sauce - ☆As you chew through the thick fibers, rich umami bursts forth! The new miso sauce pairs perfectly with rice!【Photo 15 & 16】Grilled Liver - ☆☆Perfectly grilled to avoid a crumbly texture! No unpleasant smell of blood or iron, just a creamy taste that is truly "mountain milk"!【Photo 17 & 18】Grilled Flap Meat Sandwich - ☆Soft like filet, with a rich flavor yet less fatty than sirloin! I might prefer flap meat over sirloin for sandwiches!【Photo 19】One Bite Cold Noodles - ○A refreshing palate cleanser for summer! This time, it had a different taste from the previous clear umami kombu broth, which was fantastic!【Photo 20 & 21】Grilled Abomasum with Garlic Soy Sauce - ○A chewy texture with strong umami! Enjoy both the crunchiness and the tenderness of the fat! It’s a tough cut to bite through, so I should have asked for it to be cut in half.【Photo 22】Grilled Colon with Miso Sauce - ☆The jagged texture of the intestinal wall and the plump fat balance perfectly! The slightly refreshing miso sauce pairs exquisitely!【Photo 23 & 24】Grilled Tongue Tip with Green Onion Salt Sauce - ◎For the first time, I enjoyed it without separating the white fat, resembling a tail! Previously, I had it grilled until crispy, but this time I could enjoy the crunchiness! Though it’s part of the tongue, it has a completely different flavor from the tongue base or middle.【Photo 25 & 26】Grilled Sukiyaki Ribeye - ☆Sweet, finely textured, and fluffy tenderness! Mixed with rich egg yolk, it’s perfect on rice! A fitting dish to end the grilling!【Photo 27】Sakakiyama Beef Curry - ○A rich beef curry made from the meat's broth! It feels heavy towards the end, but it’s so delicious that I managed to finish it!【Photo 28】Watermelon - ○For dessert, instead of the usual white wine jelly, I got a large cut of watermelon! After all that meat, biting into the juicy and sweet watermelon is delightful! It felt like it had a sugar content of 13!I have a low tolerance for fat, so normally I would have given up with this amount of regular meat, but the low melting point and smooth fat of Sakakiyama Beef made it easy to enjoy the entire course without feeling greasy! With an increased variety of sauces, the course has become diverse while maintaining a simple approach, and there was no overlap in flavors between different cuts!While the owner’s dazzling appearance is well-known, I feel that the true charm lies in his serious dedication to maximizing the potential of Sakakiyama Beef! The female staff, perfectly matching the restaurant's vibe, work hard to create a relaxed atmosphere where you can enjoy delicious meat! I look forward to visiting again!Credit cards are accepted for payment.