I ordered the mid-range omakase course for JPY 14,300 along with the Teigutan soup. In conclusion, when it comes to the best yakiniku in Kyushu, I can’t think of anywhere else but this place. It had been a year since my last visit, and the quality and service have become even more refined. They primarily use the legendary Ozaki beef, which is highly regarded worldwide. The fat has a low melting point, truly embodying the phrase "melts in your mouth." The Ozaki beef is incredibly delicious, and even the regular cuts are impressive, comparable to special cuts at other restaurants. The owner, Mr. Kihara, is a well-known figure and the only disciple of "Stamina-en." If you look closely, you’ll notice hidden knife techniques throughout, showcasing meticulous craftsmanship (not just with the meat, but also with shiitake mushrooms, etc.). No matter who grills it, it turns out delicious. The accompaniments like eggs, salt, grated Japanese radish, and even the oversized shiitake mushrooms served with lemon are of exceptionally high quality. Moreover, the staff's service is at a divine level, with incredible attention to detail that makes you wonder where they focus their attention. - They provide detailed explanations on how to enjoy the dishes. - They frequently change the grill at just the right timing without needing to be asked. - They offer hot towels between courses. - They adjust the course menu based on customer requests in advance (you can specify preferences like focusing on horumon, ensuring rosu is included, or omitting horumon when making a reservation). - They inquire about your appetite and suggest reducing the portion size (I had too much volume and asked for less curry, haha). - They inform you when your meat is being prepared, saying things like, "We’re preparing your meat now, please wait a moment." - They offer drink refills just before your glass is empty. Whether it’s the owner’s training or the staff’s high awareness, the already divine taste is elevated by their desire to ensure everyone enjoys their meal. I want to recommend the horumon (since it’s the disciple of Stamina-en), but the "tenderloin" here is exceptional! The person I brought along was so impressed by the taste that they declared, "This is the best tenderloin I’ve ever had in my life!" (The tenderloin in the first photo is the one in question). After enjoying the Ozaki beef curry, they serve a delightful affogato (ice cream with coffee) at the end, which is also delicious and goes down smoothly even when you’re full, as it’s a collaboration product with a nearby café. They even offered us tea afterward, asking, "Would you like a refill on your tea?" (It’s amazing how they notice these things). "Wait, the course isn’t over yet!?" My companion was surprised by the unfolding of events, haha. As a minor point, I would like them to improve the air conditioning a bit (my companion was struggling with dry eyes halfway through, haha). Finally, as we were leaving, despite being busy and it raining outside, Mr. Kihara came out to see us off. He bowed and said, "Please be careful of your footing! Thank you for coming all the way here today!" We left feeling that we had made the right choice in coming here. A few notes to keep in mind: 1. Reservations for the mid-range and upper omakase courses must be made 3 and 5 days in advance, respectively. 2. If you’re not fond of horumon, I recommend ordering a la carte. 3. If you’re considering only a la carte, be sure to arrive early, as some menu items may sell out! Please keep these points in mind and enjoy your meal! Less