Sumibi Yakiniku Kyuu (炭火焼肉 久) Akita

I was tempted by the "Nokke Don" at the local market, but I decided to go for the premium brand meat, "Akita Beef." At the renowned Sumibi Yakiniku Kyuu, I was greeted with warm smiles and attentive service from the staff. I appreciated their smart and efficient guidance over unnecessary exuberance.Once seated, I noticed that the charcoal was already lit, which I found quite appealing. Within about 7 to 8 minutes, my lunch set was served on a tray. Wow, it was quite a generous portion for such a reasonable price—just my kind of place.The Akita Beef is said to be carefully selected and undergoes a meticulous preparation process known as "Niku Migaki," with significant attention to temperature control.The lunch set includes salad, a small side dish, soup, rice, and a drink. The rice is 100% Akita Komachi, which has a sticky texture that perfectly balances the richness of the grilled meat.● Heart (Hatsu) SlicesI ordered this a la carte, separate from the set. It was incredibly fresh! Typically, heart has a slightly chewy texture, but these diced pieces were surprisingly tender, comparable to sous-vide liver. As a heart lover, I was thrilled.● Outside Skirt (Harami) LunchThe rare Wagyu outside skirt at this price and portion size is truly appreciated. Now, let’s grill it.The staff continuously checked the charcoal from afar, adjusting the airflow while monitoring the cooking of the outside skirt. They ensured that even novice grillers like me could enjoy perfectly cooked meat without any mishaps. This attention to detail guarantees that the meat is always deliciously grilled. Impressive!The outside skirt was incredibly tasty. While it had a good amount of fat, it wasn’t greasy. Grilling it slightly rare made it even more delicious. Dipping it in the secret sauce and placing it over the Akita Komachi rice was divine. Wow, is this what Akita Beef outside skirt is like? Amazing!● Tongue (Tan) LunchThis might have been my first experience with "Nama Tan" (fresh tongue) that hasn’t been frozen. The portion was substantial as well. I believe it included three types: tongue tip, tongue base, and regular tongue, all seasoned with miso. Despite being tongue, each piece was juicy and well-marbled. The cutting style varied by part, and they adjusted the cooking based on the thickness of the meat on the same grill. Truly impressive.Ah, so delicious! I was very satisfied with the quantity.For my drink, I had apple juice, which surprisingly paired well with the grilled meat. So good!It was a great meal. Afterward, I had a brief chat with what I believe was the owner, who came to clear the table. I could sense that his character directly influences the quality of the food. Attention to detail for both the meat and the customers is essential. It’s not just the high-quality meat that makes it delicious; it’s the processing, quality control, and customer service that determine the overall experience. I truly enjoyed it! Less

The portion sizes are quite decent, and each piece is not as small as it may appear. The quality and freshness of the meat are also impressive. The aroma of the charcoal adds a delightful touch, making the meal very enjoyable. The rice was delicious too! I only visit Akita once or twice a year, and I wish I had discovered this place sooner. Highly recommended! ⚫︎ Ordered Items Eternal Lunch Course, Beef Tongue - Total JPY 5,800 ⚫︎ Reservation Method By phone ⚫︎ Time Required Cooking: 5 minutes *It seems that ordering in advance speeds up the serving time. ⚫︎ Taste The Eternal Lunch Course allows you to enjoy cuts like Tenderloin, Flap Meat, Tri-tip, and Hanging Tender. The portion is quite generous, and you can get a large serving of rice for free. The meat quality is excellent; it seems like it has never been frozen. The texture is smooth yet slightly coarse, which is quite unique. The sauce is a classic flavor, but combined with the meat quality, it delivers an outstanding experience! ⚫︎ Service The service is a bit elaborate. I was somewhat prepared for that, but it exceeded my expectations. I was surprised to see how they presented even the water with care. They maintain a comfortable distance and have natural smiles. Very nice. ⚫︎ Impression The place was bustling with customers. On my way out, I heard many voices saying, "It was delicious," so it seems like any lunch course would satisfy diners. While I enjoyed the Eternal Course, I couldn't help but be curious about the Outside Skirt Lunch as well. ⚫︎ Other The interior is clean, and it effectively absorbs smoke, allowing you to enjoy your meal without worrying about it. I ordered extra Beef Tongue, but honestly, the lunch course alone was filling enough. Less

【Restaurant Introduction】Located in Akita's Nishiguchi Nakadori, this yakiniku restaurant is a well-known establishment that attracts gourmets from all over Japan, despite being relatively new, having opened in 2019. They carefully select Akita beef, focusing on a perfect balance of lean meat and fat, managing the temperature according to each cut. Only the amount needed for the day is processed with skilled techniques, ensuring the meat is served at just the right temperature to maximize its flavor. They also pay attention to the aroma that envelops the meat when grilled, using the finest binchotan charcoal. Committed to local production for local consumption, they visit the market every morning to procure local agricultural products and use Akita Komachi rice. Lunch offers five set menu options, allowing guests to enjoy high-quality yakiniku at reasonable prices. For dinner, two course options are available, providing a premium experience that showcases the essence of the restaurant. After 8 PM, a la carte orders are also possible, allowing guests to casually enjoy their favorite dishes. Of course, a variety of drinks and alcohol are available, with a particular emphasis on Akita's Japanese sake and domestic whiskey. The interior has an elegant atmosphere, making it a comfortable place to enjoy high-quality yakiniku and indulge in a luxurious experience.【Crowd】I visited on a Wednesday around 6:30 PM, having made a reservation about two months in advance, and the restaurant was fully booked. After 8 PM, noticeable vacancies began to appear.【Food & Taste】★4.2 Maku CourseThis is the ultimate course that allows you to savor the true value of the restaurant. The dipping sauces include a classic soy sauce with fruit and a citrus ponzu. Additionally, a warm bonito broth with a plum flavor, which pairs well with beef tongue, is served separately. The meat is served in three rounds: the first plate features various standard cuts, the second plate includes tenderloin and chateaubriand, and the third plate consists of horumon.▶︎KimchiIncludes napa cabbage kimchi and chives kimchi. Made based on authentic Korean recipes, it has a strong spiciness with little sweetness, catering to adult tastes.▶︎SoupA bowl of beef tendon and Chokai nameko mushrooms. The beef tendon is tender and flavorful, while the nameko mushrooms are large, plump, and aromatic. The soup is rich in flavor, offering a refined and delicious taste.▶︎Tongue Tip (1st Plate)Typically known for being tough and low in fat due to developed muscle fibers, this restaurant's version is surprisingly tender, juicy, and flavorful, especially when enjoyed with the beef tongue broth.▶︎Tongue Lower (1st Plate)Generally considered rich in flavor but tough due to muscle and blood vessels, this cut has a pleasant crunch rather than being hard, with a good bite and rich flavor.▶︎Tongue Base (1st Plate)This is the highest quality cut of beef tongue, known for its limited availability. With a melt-in-your-mouth texture, it bursts with the unique rich flavor of beef tongue. When dipped in the beef tongue broth, it loses excess fat while absorbing the broth's flavor, resulting in an exquisite taste.▶︎Young Chicken Thigh (1st Plate)Juicy and bursting with flavor, it adds a nice contrast between the beef dishes in the course.▶︎Outside Skirt (1st Plate)Beautifully marbled with a lovely pink cross-section. The meat is tender and the right amount of fat enhances its flavor.▶︎Hanging Tender (1st Plate)While "harami" is from the diaphragm's belly side, "sagari" comes from the back. This deep red meat has a clean taste with less fat, allowing the rich flavor to spread in your mouth.▶︎Lamb (1st Plate)It's rare to find lamb at a yakiniku restaurant, but it adds a colorful touch between beef dishes. With a fine texture and concentrated flavor, it offers a gentle taste that is a nice change from beef.▶︎Premium Short Rib (1st Plate)This beautifully marbled meat is of a quality that is completely different from that of typical yakiniku restaurants. When quickly grilled, it releases intense flavor and melts in your mouth. The fat dissolves without being greasy, enveloping the rich flavor of the lean meat.▶︎Flap Meat (1st Plate)A rare cut located near the tenderloin, only a few kilograms can be obtained from one cow. Cut thick like a steak, it is grilled while rolling it around. The texture is close to that of tenderloin, combining the rich flavors of both lean and marbled meat, creating a luxurious taste that bursts with flavor in your mouth and melts away instantly.▶︎Tenderloin (2nd Plate)Tenderloin is known for being low in fat, but this one has a beautiful appearance with just the right amount of marbling. It has an ultra-tender texture typical of tenderloin, allowing you to enjoy the rich flavor of lean meat, complemented by a moderate amount of fat for juiciness.▶︎Lean Tenderloin (2nd Plate)This cut contains almost no fat and is the center of the tenderloin. With an incredibly soft texture that requires no chewing, it allows you to savor the rich flavor of beef.▶︎Chateaubriand (2nd Plate)The champion of beef cuts, known for its luxurious ultra-thick cut. First, the surface is seared, then cooked slowly over low heat. A special sauce combined with egg yolk and bite-sized rice is served separately, allowing you to enjoy an extravagant TKG (tamago kake gohan) by wrapping the grilled chateaubriand in egg yolk and placing it on rice. This TKG, made with ultra-tender meat and rich flavor, is shockingly delicious, marking the peak of the course.▶︎Tripe (3rd Plate)Known as the first stomach of the cow, it has a pleasant chewy texture that makes you want to keep chewing.▶︎Honeycomb Tripe (3rd Plate)Next is the second stomach of the cow. It has a moderate chewiness while remaining tender, with a rich flavor that seeps out.▶︎Omasum (3rd Plate)This is the third stomach of the cow. Carefully processed white omasum with no unpleasant odor and a mild taste. The texture is incredibly soft and very easy to eat.▶︎Small Intestine (3rd Plate)In contrast to the low-fat "minos," "honeycomb tripe," and "omasum," this cut is juicy and full of fat. As soon as it enters your mouth, the fat bursts forth, melting away instantly.▶︎Liver (3rd Plate)The key to deliciously eating liver is to cook it thoroughly while avoiding overcooking. With a silky texture, the rich flavor of liver spreads in your mouth.▶︎Heart (3rd Plate)Despite its rich appearance similar to liver, its taste is completely different and has no strong flavor. The texture is pleasantly crunchy, similar to tongue, and its flavor is refined and refreshing with a good aftertaste.▶︎Cold NoodlesThe soup has a refined umami and refreshing sweetness, with a clear and crisp taste. The noodles are firm and elastic, pairing perfectly with the soup. The heat from the grilled meat cools down your mouth instantly, leaving you feeling refreshed.▶︎Soft ServeThe final touch is soft serve ice cream. It has a wonderful rich milk flavor reminiscent of what you would enjoy at a farm. The cone is filled with soft serve, and the "Nissei" "Crispy Maple Cone" is surprisingly delicious.【Service】The service is attentive, operations are smooth, and dishes are served at the right timing. They also take care of replacing the grill and adjusting the charcoal as needed, showing great consideration.【Atmosphere】The gray square building does not look like a typical yakiniku restaurant. The interior has a calm and elegant atmosphere, based on dark brown and dark gray tones. Tables and counter seats are spaciously arranged, allowing guests to relax and enjoy their meals. The tables and counters are equipped with smokeless roasters, keeping the air in the restaurant very clear. Despite being a famous restaurant, it feels approachable, resembling a slightly upscale yakiniku spot in the neighborhood. During my visit, the clientele was evenly split between men and women, with many couples and groups of 2 to 4 people.【Cost Performance】The pricing is standard, but considering the level of the yakiniku, it is very reasonable, offering excellent cost performance.【Overall Evaluation】Located just a short walk from Akita Station's west exit, this is a nationally renowned yakiniku restaurant. They offer high-quality yakiniku using Akita beef, attracting visitors from afar seeking its flavor. Despite being a famous establishment, the pricing is very reasonable, especially the cost performance of the lunch sets is outstanding. For those wanting to experience the restaurant's true value, the dinner course is recommended, particularly the "Maku Course," which, while premium priced, includes generous portions of chateaubriand and offers great value compared to ordering a la carte. Starting with a comparison of beef tongue, peaking with the TKG of tenderloin and chateaubriand, then winding down with low-fat horumon, and finishing with exquisite cold noodles and soft serve, this course is satisfying and offers a top-level experience. All the meat is carefully processed, with both cuts and horumon being of very high quality. After the meal, you will feel full, but surprisingly light, allowing you to bask in a luxurious aftertaste. If you want to enjoy "Akita beef" in Akita, this is a must-visit restaurant. Less

"Akita: A Day of Yakiniku Hopping at 5 Restaurants ~ ❶"Even as someone who has tried various yakiniku restaurants across the country, my previous record for a day of yakiniku hopping was four restaurants. However, I decided to challenge myself and aim for a new personal best in Akita, combining it with work. The mission: five restaurants in one day‼️The first stop is "Kyuu," which has received outstanding ratings and popularity in Akita. I had high expectations based on the recommendations from my foodie friends. 【Atmosphere of the Restaurant】 Located conveniently close to Akita Station, it’s easy to find along the main street.【Kyuu * Lunch Set + A La Carte Orders】 ◉ Eternal Lunch ( Tenderloin, Strip Loin, Heart, Young Chicken, Hanging Tender) ◉ Cold Noodles (with Hinai broth) ◉ Rice Curry ◉ Flap Meat Lunch 【Thoughts on the Dishes】 The grill uses high-quality binchotan charcoal. Unfortunately, the most popular outside skirt was already sold out due to reservations. *It seems that the outside skirt lunch requires a reservation. I wanted to order it a la carte, but that was also out of stock, and there were no Horumon available either, which was disappointing.In the end, I went with the special eternal lunch that included tenderloin. To my surprise, it also had chicken and heart. Although it was a lunch set, overall, I felt it was a solid lineup, akin to hitting a double or triple rather than a home run. The sauces and seasonings were quite pleasing. The rich, sweet, and flavorful curry, along with the cold noodles, were of high quality. This place can be considered a must-visit for yakiniku in Akita.【Service】 The only downside was that there were two male staff members and one female staff member serving, and even during peak hours, I noticed they placed the payment tray roughly on the table instead of holding it.【Others】 Photography of anything other than food is prohibited.It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

I’m currently in Akita and was intrigued by the high ratings. Perhaps because it was a weekday, I could only choose the JPY 6500 course at 4:00 PM, but I was able to make a reservation. The stylish exterior made me think it was just a regular house, so it was hard to realize it was a restaurant. I was seated at the counter. I started with a glass of Cabernet Sauvignon red wine, followed by the restaurant's exclusive nigori sake from Ichihaku Suisei. The nigori sake was refreshing and paired well with the meat's fat. The staff were friendly and provided excellent hospitality. The meat, kimchi, cold noodles, and sorbet were honestly delicious, but nothing was particularly extraordinary. It really comes down to the cost-performance ratio. It was a great meal! Less

I was intrigued to visit this restaurant, as it has the highest Tabelog rating near Akita Station and is ranked 12th nationwide in the yakiniku category (as of August 13).On this day, I arrived around 11:15 AM without a reservation, but the restaurant was already fully booked. I was about to give up when I was informed that there would be availability after 1 PM, so I left my phone number and waited for a while.Finally, I arrived around 1 PM and was seated. The interior was clean, and they had a good selection of drinks, including premium whiskies like Hibiki 30 Year and Hakushu 25 Year. I ordered the Takuhi Lunch for JPY 2500.I initially thought that a lunch at such a high-end restaurant would lack volume, but this place was completely different. The plate was overflowing with slices of tongue, accompanied by pickles, salad, rice, and soup.The meat is grilled by the customers themselves on a charcoal grill. There are various types of tongue, so I was able to enjoy it without getting bored until the end. There were tender cuts and more substantial pieces, among others.The rice and soup that came with the meal were also delicious. I finished everything in no time! Reservations are a must! Great value for the price! Less

Among the regional yakiniku places I've visited, this one was very delicious. However, I noticed a significant difference in the richness of the fat depending on the cut, even within the same type of meat, which made some parts feel quite heavy. I wonder if this is more about the limitations of Akita beef rather than the restaurant's technique. On the other hand, I felt that the horumon (offal) was generally good. While the main cuts were primarily Akita beef, the horumon was not specifically from Akita. I particularly enjoyed dipping the beef tongue in a broth infused with plum, which left a lasting impression. I think events like a meat kaiseki would be well-received here. Less

During my visit to Akishuu, I had lunch here twice, but this time I finally got to enjoy dinner. I made a reservation for the Tomohisa Course about a month in advance. The meal started with two types of appetizers, including kimchi, followed by a soup, a platter of six types of meat and horumon, a rice dish, a platter of four types of meat, and finished with cold noodles and dessert. I usually don’t eat much horumon, but everything, including the liver, was fresh and well-balanced with the meat and fat. You can really feel the owner’s dedication to the quality of the meat, and I enjoyed every bite. For drinks, I had Kohaku Ebisu, Ippaku Suisei (special order), and red wine, which made me indulge a bit too much. Less

I made a reservation over a month in advance, feeling quite confident. This is a highly-rated yakiniku restaurant, known as the best in Akita.I opted for the Tomohisa Course at JPY 6500. To sum it up, the cost-performance is outstanding. We enjoyed around 16 different types of meat, including some premium cuts. The course included appetizers (kimchi and namul), soup, meat, bibimbap, cold noodles, and sorbet, leaving us very satisfied. The beef was excellent, and the chicken and pork were delicious as well. Towards the end, we were served tenderloin. The liver, heart, and maruchou (intestines) were also tasty. The drinks were reasonably priced (though there are some expensive options like Yamazaki), and we were very satisfied even with drinks priced in the four-digit range. They offer local beer and sake, making it enjoyable for visitors from outside the prefecture.I wonder what the Makuh Course at JPY 10000 includes.It might depend on the season, but reservations are essential during the early hours. The restaurant was fully booked on the day of my visit. I hope to try the Makuh Course someday... and I’d like to order more drinks next time to help maintain this great cost-performance. Less

Visit Information Date: Saturday, around 12 PM Reservation: Yes (38 days in advance, by phone) Wait: None Number of Guests: 1 Seating: Counter Frequency: First visit Duration: 1 hour Payment: Credit Card (VISA) Food Menu ☆ Permanent Lunch: JPY 4,200 (tax included) ◎ Horumon Mix: JPY 1,750 (tax included) Drink Menu ◎ Homemade Lemon Sour: JPY 650 (tax included) ◎ Riku Highball: JPY 650 (tax included) Good Points - Exceptionally delicious Akita beef Bad Points - Charcoal dust from the fan Other Notes - The Tabelog Award Bronze: 2022-2026 - Yakiniku EAST Top 100: 2020-2025 Impressions This is the second part of my experience with the real Namahage in Akita. After enjoying Inaniwa Udon at "Sato Yosuke Akita", I headed to "Sumibi Yakiniku Kyuu". I made a reservation by phone a little over a month ago. After a 5-minute walk south from the west exit of Akita Station, I arrived. The restaurant has 6 counter seats, three 6-person tables, and one 8-person table, and I was guided to the counter. The staff, including the owner, consists of three men and two women, providing attentive service. I had pre-ordered the Permanent Lunch and Horumon Mix. For drinks, I ordered the Homemade Lemon Sour. It was refreshing with just the right amount of sweetness. Soon, the Permanent Lunch arrived. It included four types of tenderloin, outside skirt, liver, and young chicken thigh. I grilled the meat myself. While self-grilling can depend on individual skill, the quality of the meat here shines through regardless. I completely understand why it has such high ratings. It was blissful on rice. Additionally, it came with salad, a small side dish, rice, and soup. Then the Horumon Mix arrived, and it was a festival of horumon. It included five types: liver, abomasum, omasum, mountain chain tripe, and heart. While it was delicious, it didn’t evoke the same excitement as the Permanent Lunch, so if I were to add something to the lunch menu, I might prefer regular cuts of meat. I added a Riku Highball and continued to enjoy my meal. After the meal, I requested the Iced Coffee included in the lunch set, and everything was complete. After about an hour, I settled the bill. JPY 7,250 I paid with a credit card. It was a great meal. I would love to visit this place again when I come back to Akita. Now, I’m heading to check in at the hotel. Less

I had the Shitakuu Lunch and a Horumon Mix. All the meats were seasoned perfectly, so I didn’t even need to dip them in sauce—just a squeeze of lemon occasionally. Every piece was delicious! I also ordered some liver sashimi on the side, and the white omasum and heart were crispy and delightful. Everything was so fresh! The preparation was flawless! I watched as they skillfully cut the meat right in front of me. The vibrant colors and perfectly trimmed edges of the meat looked so appetizing that I couldn't help but drool. The soft serve ice cream I had at the end was rich and had a caramel-like flavor, making it quite tasty. It was a great meal! I’ll definitely be back! Less

I made a reservation a month in advance to visit this popular restaurant in Akita, coinciding with the Kanto Festival. Given its popularity, I believe it would be quite difficult to get in without a reservation. The restaurant was bustling with customers, and I was glad I had booked ahead.The meat was incredibly fresh, and they pride themselves on not using a freezer. In fact, they don’t even have a freezer in the restaurant, which clearly shows their commitment to freshness. I was able to truly savor the natural flavors of the meat, making it a paradise for yakiniku lovers. If you're planning to visit Akita, I highly recommend making an early reservation. Less

▶ Shitakuu Lunch ▶ Sirloin ▶ Kalbi ▶ Mountain Chain Tripe ▶ Trimmed Liver ▶ Aka boshi etc…… I made a reservation the day before. It’s definitely reassuring to have a reservation. The tongue from the Shitakuu Lunch, both the tip and the base, was incredibly delicious—I almost wanted to order more! I was astonished by the incredible taste and value of the trimmed liver! I was drawn in by the allure of fresh, non-frozen beef tongue, and I was right to order it; every piece of meat was exquisite and satisfying (๑´ڡ`๑). It was a great meal! Less

⭐︎ Stunning Charcoal-Grilled Yakiniku ⭐︎ Outside Skirt Lunch: JPY 3900 Heart Slices: JPY 400 I made a reservation for lunch about a month ago. Even though it was a weekday, the place was quite lively. I really appreciate that they use charcoal instead of gas. I ordered the Outside Skirt Lunch, and the portion was more than enough for one person. It was tender, juicy, and absolutely delicious! The Heart Slices were also a decent amount for JPY 400, making it a fantastic value for both taste and price! Less

My first trip to Akita✨The main event this time is enjoying Yakiniku and Yakitori.For our first meal, we chose "Sumibi Yakiniku Kyuu," the number one Yakiniku restaurant in Akita.When I made the reservation by phone, I found out that the "Maku Course" was available for lunch, so I decided to go with that.First, we took a rental car from the airport to the hotel.After dropping off the car, we were all set and walked to the restaurant.The interior is beautiful and spacious! ♡We toasted with a glass of white wine filled with ice✨Maku Course (JPY 11,000, tax included)♢ Kimchi - Napa cabbage - Cabbage♢ First plate of meat - Beef Tongue - Tongue tip - Tongue root - Brisket flat - Flap meat - Outside skirt - Hanging tender - Premium short rib♢ Soup - Beef tendon soup♢ Second plate of meat - Tenderloin - Strip loin - Egg - Rice♢ Third plate of meat - Liver - Omasum - Honeycomb tripe - Premium mountain chain tripe - Heart♢ Meal - Cold noodles♢ Dessert - Soft serve ice creamAdditional - Kimchi - Korean Perilla LeavesThe quality and presentation of the meat were exquisite✨ The balance of fat was perfect❤️It’s definitely delicious when enjoyed with charcoal grilling! ♡I had so much fun that one bottle of wine wasn’t enough~ hahaA wonderful restaurant♡ It was a great meal (๑>◡ Less

This place seems to be a renowned restaurant, and I couldn't make a reservation for dinner, so I opted for lunch instead. I wanted to try the dinner menu, so I ordered the Premium Lunch, which focuses on tenderloin. The liver and beef tongue, which are not included in the lunch menu, were absolutely impressive. Given the high ratings, I had certain expectations, but I must apologize... The taste exceeded all my expectations and was truly remarkable.The Premium Lunch comes with a light sauce, so it can be enjoyed as is, but the quality of the meat is exceptional, making it pair perfectly with wasabi. The more I chewed, the more flavor was released.For the a la carte items, I ordered those not included in the lunch set. As mentioned, they were incredible. The liver was highly recommended by the restaurant, but I wondered why it wasn't included in the lunch menu given its quality. The beef tongue also released a burst of flavor with every bite.I can only imagine how much more enjoyable dinner would be. I definitely plan to stop by again when I visit Akita. Less

About a 3-minute walk from Akita Station, I visited for lunch and made a reservation by phone about a week in advance. During the reservation, they confirmed not only the arrival time but also the menu items I would be ordering. On the day of my visit, I arrived on time, and the restaurant had both counter and sofa seating, creating a calm atmosphere.I ordered the Outside Skirt Lunch and Liver Slices.Since I had communicated my order in advance, the dishes were served relatively quickly after I was seated. The dining style involved grilling the food myself over charcoal on the table.The Outside Skirt was juicy and tender, allowing me to fully appreciate the rich flavor of the meat. The liver slices were cut into manageable sizes, showcasing their freshness. I enjoyed grilling them to my preferred doneness, and they were delicious with minimal odor. Less

◾️Time of Visit I made a reservation for Saturday at 5:30 PM. ◾️Crowd Level There were already a few groups when I arrived, and more reservation guests continued to come in until around 7 PM. ◾️Menu Ordered - Maku Course... JPY 11,000 ◾️Atmosphere The restaurant has a casual yet upscale vibe. ◾️Service The service creates a comfortable atmosphere. ◾️Impressions While it is on the pricier side, the quality is exceptional. The Maku Course is the ultimate experience that allows you to explore every aspect of yakiniku, featuring not only the main cuts but also Chateaubriand. We started with a tasting of three types of tongue on the first plate. The tongue from the base is incredibly tender and delicious. Comparing it with the tip and underside adds an interesting twist, ensuring that there’s no monotony right from the start. Next is the popular harami, which is incredibly tender and has a great bite. Although classified as horumon, it is widely recognized as a red meat cut, and it has a quality reminiscent of marbled beef. It’s truly delicious. Don’t forget the impressive Chateaubriand. Served with white rice, it can be enjoyed as a top-tier rice bowl, or you can enhance the flavor of the fat with salt for a blissful experience. Overall, there’s no oversight from tongue to horumon. The kimchi and cold noodles, aside from the meat, are equally impressive. The final soft serve ice cream is so rich that it could easily stand on its own as a specialty. You can feel the love for food, not just meat. Their expertise guarantees a top-notch experience every time you visit. Less

I had previously thought I wouldn't come back after experiencing some unpleasantness with the beef tongue, but I decided to visit again after a while.Unfortunately, the beef tongue still had that strong odor.I wonder if they really need the chicken breast on the menu?They offer a 90-minute all-you-can-drink option, but last orders are taken 15 minutes before the end.They used to serve Dewar's, but when I asked the staff, they said they now have a secret highball recipe.It wasn't good.Honestly, I usually eat better quality meat at home, so I don't think I need to come here again.It was a great meal. Less

Last year, I visited Akita again.The restaurant I had my eye on was closed, so I thought about trying a type of place I usually don’t go to—yakiniku.Indeed, I wouldn’t go unless someone invited me! While searching around Akita Station, the first place that came up was this one, BRONZE, which is listed among the top 100 restaurants. I thought the prices might be high, but then I saw they offered lunch! I made a reservation for lunch over the phone and visited the restaurant. When I arrived a bit early, they kindly invited me inside even though it was still a little early.Thank you very much!When I entered, the place was almost empty, which was a pleasant surprise.For lunch, I had reserved the permanent lunch option, so after sitting down and ordering a drink, the meat was served right after my drink arrived.The owner explained the lunch meat selection, which was primarily tenderloin.I started enjoying the meat along with beer, white rice, and soup all at once.I carefully grilled the meat to avoid burning it, then enjoyed it with salt and wasabi.Delicious!!Juicy, full of meat juices, and the fat was so flavorful. Even though I was having lunch, the quality of the meat made me think about how great it would be to have this for dinner, and I couldn’t stop grilling, eating rice, and drinking beer!I also had heart and chicken, which I grilled slowly. The bouncy texture of the heart was irresistible, and the chicken was tender and flavorful.To finish off, I enjoyed some cider before settling the bill.It was a great meal.Thank you for the wonderful experience! Less

This popular yakiniku restaurant near Akita Station has gained support for its meticulous preparation and the highest quality "Akita Beef" grilled over premium Binchotan charcoal. It has even been selected as a Bronze-rated restaurant on Tabelog.I made a reservation for the Jōkyū Lunch at JPY 2,300 and arrived early, but I was seated at the counter right away.Here are the main features of the restaurant:- Commitment to Fresh Meat and Selection of Premium "Akita Beef"No Freezing: The restaurant is dedicated to serving fresh meat without any frozen storage, ensuring the highest quality.Carefully Selected Meat Quality: The owner personally selects only the cuts of premium Akita Beef that have an excellent balance of lean meat and fat.Artisan Technique of "Meat Polishing": To maximize the potential of the meat, the staff spends a significant amount of time daily on careful "meat polishing," which includes temperature management for each cut and removing excess fat.- High-Quality Binchotan Charcoal GrillingInfrared Heat that Locks in Flavor: Using fragrant, high-quality Binchotan charcoal, the meat is grilled quickly over intense heat, sealing in its juicy flavors.Homemade Sauces and Side Dishes: The restaurant offers a variety of sauces, including a matured homemade sauce, a spicy sauce, and a refreshing "Daidai Ponzu" to enhance the meat's flavor.Carefully Handmade Dishes: From kimchi and grilled horumon to homemade lemon sour, the restaurant is committed to handmade dishes without cutting corners.The food was so delicious that I finished everything in no time. Be sure to make a reservation before visiting Akita! Less

✎ Not only the ingredients but also the seasoning is of high quality.✎ Enjoy a wide range from lean cuts to horumon.⸻ꪔ̤̮Atmosphere of the Restaurantꪔ̮◼︎ A calm space to enjoy yakiniku.⸻᯽- Homemade Kimchi- Garlic Chive Kimchiℂ- Tongue- Hanging Tender- Cheek Meatℙ ℂ- Brisket Flat- Tri Tip- Chateaubriand- Strip Loin- Tongue Root- Tenderloinℍ- Honeycomb Tripe- Mountain Chain Tripe- Omasum- Abomasum- Liverℕ- Cold Noodles- Soft Serve Ice Cream⸻The yakiniku course was a continuous surprise with the rich flavor of lean cuts, high-quality fat, and incredibly fresh horumon. Each cut not only showcased the quality of the meat but also the excellence of the seasoning, making me realize that "good meat is not heavy." I enjoyed the distinct textures and flavors of each dish, leading to a highly satisfying yakiniku experience. The freshness and seasoning of everything from lean cuts to horumon kept me engaged until the very end. This is a place I want to visit again, where I truly felt that "good meat is light." Even the cold noodles and soft serve ice cream at the end were delightful, making for a thoroughly satisfying meal.This is a summary.—————o̴̶̷̤ ̫ o̴̶̷̤—————Below is a detailed review and my thoughts.The first bite raised my expectations.(Homemade Kimchi & Garlic Chive Kimchi)The kimchi was perfect to start the yakiniku. With just the right amount of spiciness and umami, it really whetted my appetite. The garlic chive kimchi had a wonderful aroma, heightening my anticipation for the meat.⸻ℂThe lean cuts captured my heart from the first bite.(Tongue, Hanging Tender, Cheek Meat)First, I was surprised by the tongue. Its fluffy and tender texture, combined with a gentle garlic flavor and well-seasoned taste, was truly to my liking. I couldn't help but exclaim, "Delicious!" The hanging tender was so finely textured that I questioned, "Is this really hanging tender?" It had a strong umami typical of lean cuts while being incredibly tender, leaving a lasting impression on me that day. The cheek meat released its flavor with every bite, perfectly balancing a pleasant texture. Each dish had its own character, yet all showcased a high level of quality.⸻A dish that impresses solely with the quality of the meat.(Lean Cuts)The freshness was immediately apparent with the first bite. There was no greasiness at all; only the natural sweetness and umami of the meat spread beautifully. "This is what good meat is all about." It was a simple yet memorable dish that conveyed that feeling.⸻ℙ ℂThe high-quality fat changed my perspective.(Brisket Flat, Tri Tip, Chateaubriand, Strip Loin, Tongue Root, Tenderloin)Among the cuts enjoyed with sauce, I was particularly impressed by the Chateaubriand and Strip Loin. At first glance, I was a bit apprehensive about the amount of fat, but that concern vanished with the first bite. There was no heaviness at all; it was surprisingly light. The tenderness was such that it seemed to dissolve in my mouth, making me smile. And the quote that stuck with me that day was, "The fat of good meat is not fat; it’s oil." That couldn't be more accurate. The high-quality fat melted into the dish as umami and sweetness, rather than being greasy.⸻ℍHorumon that changed my preconceived notions.(Honeycomb Tripe, Mountain Chain Tripe, Omasum, Abomasum, Liver)All the horumon was incredibly fresh. Not only that, but the seasoning also had a unique character that felt typical of this restaurant. It had a gentle flavor reminiscent of the Tohoku region, which was very impressive. I was particularly surprised by the honeycomb tripe. Normally, I’m not a fan of this cut, but that day it was fluffy, tender, and had a great bite. I thought, "Honeycomb tripe can be this delicious?" That was a first for me. The mountain chain tripe had no unpleasant odor or texture, providing a light and crisp experience. It felt almost like eating scallops, completely changing my perception of horumon.⸻ℕComfortably concluding the meal.(Cold Noodles)Even after enjoying plenty of meat, the cold noodles were easy to eat. Not only were they refreshing, but the broth also had a solid umami flavor, keeping the satisfaction going until the end.⸻No detail overlooked until the last bite.(Soft Serve Ice Cream)Even the closing soft serve ice cream was delicious. What stood out was the maple syrup-flavored cone. The toasty flavor and gentle sweetness enhanced the deliciousness of the soft serve, allowing me to conclude the course with a happy heart. Less

On the second night of my business trip, I had the pleasure of visiting a highly anticipated yakiniku restaurant in Akita, which also served as a business dinner. I had heard great things about it and had seen reviews on Tabelog, so I was eager to finally make a reservation and experience it for myself.We started with Premium Loin, Beef Tongue, and some wrapped vegetables (like Korean Perilla Leaves), along with namul and kimchi, toasting with a beer.Next, we ordered some sliced liver, paired with a Shiba Sumi Nara highball.They kindly served us wasabi, which was delicious when added to the meat.To finish off, I was recommended the Beef Tongue Curry, but since I couldn't eat much rice, I just ordered the curry sauce.As expected, it was an incredible yakiniku experience unlike any I had before, right here in Akita.The bill was very reasonable too, around JPY 7,000 per person for such a satisfying meal—something you wouldn't find in Tokyo. Less

⭐️ Loin, Outside Skirt (Shown in the photo are Loin and Kalbi) I made a phone reservation on Monday and visited the restaurant. Sumibi Yakiniku Kyuu, the number one yakiniku restaurant in Akita Prefecture, offers carefully selected meats, primarily Akita beef, grilled over charcoal. Upon arrival, I was warmly welcomed by the elegant staff. The interior was impeccably clean, far beyond what one would expect from a yakiniku restaurant, exuding a sense of luxury, yet the prices were relatively reasonable. While the course options were appealing, I opted for a la carte. I ordered Beef Tongue, Loin, Premium Loin, Kalbi, Outside Skirt, and Liver, but the Loin and Outside Skirt stood out with their excellent seasoning and refreshing taste, pairing perfectly with rice. The cold noodles had a slightly sweet broth, offering a refreshing flavor. Next time, I’d like to focus on trying more dishes, especially the Outside Skirt and Loin with a large serving of rice. Less

"Sumibi Yakiniku Kyuu" is a highly popular yakiniku restaurant located about a 5-minute walk from Akita Station in Akita Prefecture. It has been selected as a "BRONZE" restaurant on Tabelog and is also listed among the "Top 100 Yakiniku Restaurants in the East."I had been wanting to visit this place for a while, and during my recent mini trip to Akita, I finally had the chance to go.This restaurant is quite popular, and reservations fill up quickly on weekends. Since I decided to go on a whim the day before my trip, I called to check availability, and luckily, they had openings at 5 PM. What a stroke of luck! I ordered the "Maku Course" (JPY 11,000) when making the reservation.Upon arriving before 5 PM, I found that the restaurant was already open, and there were a few customers ahead of me. It wasn't fully booked at that time, so it seems that early reservations might be possible.The interior features a Shinto altar, creating a stylish space that blends traditional Japanese ambiance with a modern touch.The course included three plates of meat, allowing me to enjoy various cuts in small portions. Overall, the meat was rich in flavor, making it a delightful experience to savor each bite.The first plate featured beef tongue and other items. The ume (plum) and katsuobushi (dried bonito) dipping sauce was incredibly delicious and paired perfectly with the beef tongue. It was refreshing yet flavorful, setting a great tone from the start.The second plate included Chateaubriand. I enjoyed it dipped in egg and paired with a small amount of rice. The tender meat combined with the creaminess of the egg made for a delightful dish.The final plate consisted of horumon (offal). The honeycomb tripe had a nice crunchy texture. However, this is just my personal preference, but ending with offal felt slightly unsatisfying.To finish, we had cold noodles. They were refreshing, with a chewy texture and well-seasoned, making them a perfect conclusion after the yakiniku.As a surprise, the dessert was soft serve ice cream! It's rare to have soft serve at the end of a yakiniku course, which was a pleasant surprise.The service from the staff was excellent, making for a very enjoyable dining experience. This is a great restaurant.I feel truly lucky to have been able to get a reservation on such short notice. I left feeling full and completely satisfied! It was a great meal! Less

On the last day of my solo trip in Michinoku, I headed to Akita for lunch at "Sumibi Yakiniku Kyuu." Of course, I made a reservation a few weeks in advance.There was a sign outside saying "Fully booked for today."When I made the phone reservation, I ordered the "Eternal Set for JPY 4,200." It comes with a soft drink, but I asked if I could switch to a local cider for an additional JPY 300, and I also inquired about changing it to beer instead. Unfortunately, that was a no-go! What a shame!The set includes a mini salad, kimchi, white rice, miso soup, and a soft drink.The meat was primarily tenderloin, along with a generous serving of liver, hanging tender, and chicken.The tenderloin was thickly sliced and incredibly tender! The other meats were also melt-in-your-mouth soft! Each piece was juicy and absolutely delicious!For dipping sauces, I tried:- Sauce- Sauce + Wasabi- Rock salt + WasabiAfter experimenting, I found that my favorite combination was sauce + wasabi + rock salt!At JPY 4,200 for lunch, it wasn't cheap for me, but it was worth every penny for the taste.The staff were all smiling and very pleasant! It was a great meal. Less

A popular yakiniku restaurant located near Akita Station. You can enjoy carefully selected meats, primarily Akita beef, grilled over charcoal, allowing you to fully appreciate the quality of the meat. The tenderness of the tongue, tenderloin, and lean cuts is particularly appealing, as you can truly savor the natural flavors of the ingredients. The a la carte dishes and cold noodles also receive high praise, and the attentive service leaves a positive impression. Often recommended to make a reservation, this is a renowned yakiniku establishment representing Akita. Less

【Check Points】■ Ranked as the No.1 Yakiniku in Akita, with a la carte options available during late hours.■ Enjoy a luxurious atmosphere with a charcoal grill counter and sofa seating.Sumibi Yakiniku Kyuu, located just a 5-minute walk from Akita Station, has received high praise.This stylish storefront features a glass facade and elegant brick exterior.Inside, the decor exudes luxury, with six gentle-toned wooden counter seats and black sofa tables, providing a spacious total of 30 seats.As the No.1 rated spot in Akita, it was fully booked on the day of my visit. Previously, I ordered a la carte, but this time I opted for a course meal.The quality and quantity of the meat were outstanding for JPY 13,000.Akita is known for its many affordable and delicious restaurants.The central table grill is filled with charcoal, allowing you to fully enjoy the charcoal-grilled Yakiniku as promised by the restaurant's name.The ordered menu is as follows:Omakase Course■ Kimchi■ Ume and Bonito Broth■ Tongue■ Outside Skirt■ Hanging Tender■ A large bowl of Nameko mushrooms and beef tendon■ Outside Round■ Misuji■ Shoulder Triangle■ Chateaubriand■ Tongue Base■ Garlic Chive Kimchi■ White Omasum■ Heart■ Abomasum■ Cold Noodles■ Soft Serve Ice Cream◆ I would appreciate it if you could save this if you find it helpful ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

Thank you for reading.Your follows, likes, and saves would be greatly appreciated!I visited "Sumibi Yakiniku Kyuu" located in Akita City, Akita Prefecture.☑︎ Information Access: 5-minute walk from Akita Station Hours: Mon 17:00~22:00 Tue-Sat 11:00~14:00, 17:00~22:00 Closed: Sundays, 1st and 3rd Mondays Reservation Method: Phone Wait Time: None due to reservations Visit Timing: Lunch Payment Methods: Cash, Card, QR Code ☑︎ Menu Outside Skirt Lunch ☑︎ Review This yakiniku restaurant is just a short walk from Akita Station, offering delicious grilled meat. They use only high-quality Akita beef, focusing on a perfect balance of lean and fatty cuts, all served at a great price thanks to meticulous temperature control. I visited for lunch and ordered the popular Outside Skirt Lunch. It comes with kimchi, salad, rice, and soup. The meat is cut perfectly, providing a satisfying bite! You can enjoy it with sauce or wasabi and table salt, but personally, I preferred it with wasabi and salt. Less

I visited the renowned yakiniku restaurant, Sumibi Yakiniku Kyuu, during lunch hours.Since it’s a popular spot, I made a reservation about a month and a half in advance. They requested that I decide on my order beforehand, so I chose the Harami Lunch and the Shitakuu Lunch.This restaurant only serves fresh, non-frozen meat. As a result, they don’t keep stock in the restaurant; instead, they source fresh meat daily, and after preparing the fat and tendons, they cut the necessary portions only after receiving an order. From my seat at the counter, I could see them cutting the meat fresh for each order.The Harami was incredibly tender and packed with flavor. It’s no surprise that it’s the most popular choice for lunch. I’d say it has more umami than some poorly aged meats.The Shitakuu Lunch featured a variety of cuts from the tongue: the base, middle, lower, and tip, allowing me to enjoy the different textures. And once again, the flavor was outstanding.It was a lunch that exceeded my expectations and left me completely satisfied. I definitely want to try dinner here next time! Less

I made a phone reservation for Friday at 12:00. Since it’s always fully booked, I think a reservation is essential!★★Tenderloin Fresh and delicious even if slightly red. Incredibly tender.★Flap Meat Thick, fatty, sweet, and delicious.◎Premium Kalbi? Large Cut This was just one piece, and it melted in my mouth.◎Outside Skirt Meaty yet tender, bursting with flavor with every bite.○Kalbi? Tender and tasty.○Liver Just average.○Chicken Tender and delicious.○Loin 1550 Tender and delicious!○Soup Contains sakura shrimp, which adds a wonderful flavor—very tasty.Eternal Lunch: JPY 4,200 (includes Flap Meat) Outside Skirt Lunch: JPY 3,900 Loin 1550Niteko Cider: JPY 300 Just regular cider.Kyu Rabal Junmai Hakusui Castle, Slightly Cloudy: JPY 900Junmai Daiginjo Toubin Torii Hakusui Castle: JPY 1,200 This one might be tastier.Total: JPY 12,050 I prefer the Eternal Lunch because it offers a variety of dishes! Next time, I want to try the Tomohisa Course for dinner! Less

I searched for restaurants around Akita Station on Tabelog and discovered an incredibly highly-rated yakiniku restaurant. To my surprise, it ranks 4th in Akita Prefecture! I was so intrigued that I called on the same day and was fortunate enough to get a table early.I ordered the Yuku Course. The quality of the meat was excellent. Eating this level of meat in Tokyo would probably cost twice as much! The platter featured beautifully arranged beef, pork, chicken, and lamb. The presentation of the meat was lovely. However, it did have the characteristic richness of flavors found in the Tohoku region. The cold noodles had a refreshing taste with a rich depth, and they were absolutely delicious. Less

I had a business trip to Akita and was introduced to this place by a client. Since a course was already ordered when I made the reservation, the meat was served shortly after I settled in. The presentation was excellent, and the selection was spot on. I started with the beef tongue, and it was incredibly delicious! This is what it means to be excited about what to eat next. I also enjoyed a lively conversation with the owner, which made for a delightful experience. The hospitality from the staff was outstanding, truly reflecting its popularity. I definitely want to visit again. Next time, I have to bring my wife along! Less

⭐ "Maku Course" with added "Tanshio" ⭐❇️ The Charms of Sumibi Yakiniku Kyuu ❇️Selected for the Tabelog Award 2026 Bronze,I visited Kyuu, which reigns as the number one in Akita Prefecture with overwhelming support and ratings from across the country! (^_^)vThe greatest charm of Kyuu is undoubtedly the freshness and meticulous management born from a "love for meat."They are committed to using chilled black-haired Wagyu beef, directly sourced from Yamagata and Sendai, with absolutely no freezing involved. The fact that they don’t even have a freezer shows their dedication to preserving the meat's natural flavor and juiciness.Moreover, the owner, Mr. Obara, carefully polishes the meat and manages the temperature according to each cut. They only select truly delicious meat, focusing on the beautiful balance of lean and fat in Akita beef.For grilling, they use high-quality binchotan charcoal for authentic charcoal grilling. Instead of a gas roaster, they grill using charcoal shichirin. By setting the distance between the grill and the charcoal close, they achieve a perfect char on the surface while locking in the meat juices inside, showcasing their craftsmanship. The meat, lightly infused with the aroma of charcoal, highlights the sweetness of the fat, making it truly "so tender that you don’t need teeth" in terms of deliciousness.In the evening, the focus is on omakase courses like the "Tomokyu Course" and "Maku Course." You can enjoy the unique characteristics of each cut of carefully selected black-haired Wagyu, making it a paradise for meat lovers.Additionally, their homemade kimchi and cold noodles to finish off the meal are uncompromising in quality. Not only the main meat but the entire course provides a highly satisfying experience.The location is also convenient, just a 4-5 minute walk from Akita Station.The interior features a high-quality space that harmonizes counter seats where you can enjoy the live atmosphere of an open kitchen and table seats for a more relaxed dining experience.As this popular restaurant fills up quickly on both weekdays and weekends, I recommend making an early reservation when traveling or on business.If you want to experience serious yakiniku in Akita, this is definitely a must-visit!Personally, I found the Chateaubriand and Tanshio to be incredibly delicious~ φ(．．)It was a great meal. Less

This is a super popular yakiniku restaurant representing Akita! On this day, I visited for lunch for the first time and ordered the Permanent Lunch for JPY 4,200. It might just be a coincidence, but compared to the impressive evening Tomohisa Course for JPY 6,500, I think it’s definitely worth it to visit at night and pay an extra JPY 2,300 for the Tomohisa Course to truly be amazed! Others have mentioned the great value of the lunch, so perhaps there are more budget-friendly courses available that would offer better cost performance during lunch! I may have written this with a critical tone, but I truly believe that the overwhelming quality and value at night are exceptional! It was a great meal, thank you! m(_ _)m♬♬♬ Less

First visit to Sumibi Yakiniku Kyuu.I stopped by during lunch hours.(I arrived just in time for last order at 13:30, my apologies ┏○ﾍﾟｺ)I ordered the most popular dish, the "Harami Lunch" for JPY 3,900.It comes with rice, soup, and a drink.The meal arrived in about 5 minutes after ordering.I was so excited!While grilling, the staff adjusted the charcoal several times,ensuring everything was delicious!The service was outstanding,making it not just tasty but also a comfortable and stress-free experience.I can see why this place is so popular! Less

After arriving at Akita Station by Shinkansen, I headed straight to this restaurant. I was lucky to find it available when I called the day before. I checked in at 12:45 and ended up relaxing until just before closing time. It had been a while since I visited a bronze-rated restaurant. We ordered the Jōkyuu Lunch and the Shitakuu Lunch to share. The portions were generous and satisfying. I appreciated how filling it was. The Jōkyuu Lunch included chicken and pork, allowing us to enjoy various cuts. Sharing was definitely the right choice, as having only tongue would have been monotonous. The staff were friendly, which is typical for a bronze-rated place. I was thoroughly satisfied. Less

I had been wanting to visit this yakiniku restaurant for a long time.Since it was my first visit, I ordered a course meal.The first plate included tongue root, thick-cut tongue, tongue tip, marinated outside skirt, and salted hanging tender.As rumored, the quality of the meat was excellent, and the cut sizes were just right. While the seasoning wasn't overly strong, I enjoyed it without any dipping sauce or lemon.The quality of the hanging tender was outstanding.The second plate featured marinated red meat, and the tenderloin was particularly delicious.The third plate consisted of horumon: liver, heart, abomasum, and small intestine. The seasoning was meticulous and flavorful.The high heat from the charcoal was just to my liking, allowing me to quickly sear the meat or slowly cook it on the edge of the grill, making the experience enjoyable.I was able to eat at my own pace, and the timing for the next plate was perfect.I felt very comfortable throughout the meal.It was a great meal! Less

I visited "Sumibi Yakiniku Kyuu," located about a 4-minute walk from Akita Station.Opened in 2019 by owner Kumi Obara, this restaurant is a regular on Tabelog's top 100 Yakiniku restaurants and has been awarded the Bronze award, making it a well-known establishment among the local top-tier dining scene.Focusing on Akita beef sourced fresh without a freezer, the restaurant meticulously manages temperature and meat preparation according to the quality of the meat, attracting meat lovers from both inside and outside the prefecture.♦︎ A calm atmosphere with a sense of sincerity in the counter and table seating ── The interior exudes a chic and sophisticated adult ambiance, creating a very clean and tidy space.Unusually for a Yakiniku restaurant, there are counter seats where you can feel the attentive watch of the owner over the guests and staff.During early dinner hours, only reservation-only courses are available, and while there are unique rules such as restrictions on photography, the atmosphere allows for a relaxed focus on the meat.♦︎ The menu I enjoyed this time ── 【Outside Skirt Lunch】♦︎ Sincere temperature management and overall impressions ── Without relying on flashy presentations, the restaurant offers precise trimming and careful cuts tailored to each part and quality of the meat.The fragrant aroma of carefully selected binchotan charcoal enhances the sweetness of the meat, and the elegant seasoning applied beforehand blends beautifully without overpowering the natural flavors.The composition is well-calculated to ensure a delicious experience without exaggerating volume or luxury, allowing for enjoyment until the very end.This is a powerful establishment leading the Akita Yakiniku scene, where you can encounter reliable techniques and consistent deliciousness. It was a great meal.Review posted by "Instagram@_1show" Thank you for reading until the end. I appreciate all your likes, follows, and saves for the restaurant. Less