Yoroniku Tokyo

Located about a 9-10 minute walk from Omotesando towards Hiroo, this yakiniku restaurant is situated just before the Takiguchicho intersection.I opted for the smallest course, but I was pleasantly surprised by the generous portions and high quality, leaving me very satisfied.◼️ Appetizers: Assorted Kimchi, Assorted Namul ◼️ Cold Dishes: Two Types of Today's Beef Sashimi, Yukhoe ◼️ Salad: Today's Salad ◼️ Grilled with Salt: Heart, Premium Tongue, Premium Outside Skirt ◼️ Grilled with Sauce: Today's Lean Cuts, Tsuchinoko ◼️ Soup: Honeycomb Tripe Soup ◼️ Rare Cuts: Chateaubriand, Silk Roast ◼️ Special Cuts: Special Strip Loin, Zabuton Sukiyaki ◼️ Noodles: Awa Hand-Pulled Somen ◼️ Dessert: Shaved Ice I also ordered three cups of Oolong tea, champagne, three glasses of red wine, and white wine as extras.Everything was incredibly delicious, and the quality of each dish was outstanding, leaving me thoroughly satisfied throughout the meal.Personally, I was amazed by the rare cut, Tsuchinoko. Its name comes from its legendary status as a rare cut, and it is said to be a tender red meat from the lower back—truly exquisite.While the Chateaubriand and Silk Roast were also top-notch, this time, Tsuchinoko was the star of the meal.As for dessert, the shaved ice came in hojicha or shirokuma flavors. I had hojicha at the affiliated restaurant, Ikko, and matcha at YORONIKU, so this time I chose shirokuma. The sweetness of the condensed milk was refined and not overly sweet, making it a delightful finish.I had a wonderful dining experience. It was a great meal! Less

I visited Yoroniku for the first time as a birthday gift from my wife.It was a restaurant I had wanted to try for a long time, and I requested to go there. True to its reputation for "changing the concept of yakiniku and creating a new trend," everything was of outstanding quality, and the staff's hospitality was exceptional.The innovative style of having staff grill the meat, which many restaurants have adopted now, and the prompt serving of popular cuts like the silk loin, truly deserve high praise for their forward-thinking and originality.Considering its location, the cost-performance is excellent, and my wife expressed her desire to return, which I completely agree with.Looking around the restaurant, it’s clear that it’s quite popular among international visitors, so making an early reservation should be considered a must. Less

The Yakiniku restaurant "Yoroniku" in Omotesando is known for being fully booked. By August 2026, it seemed the hype had calmed down a bit, as they mentioned, "We have availability in private rooms even on Fridays."This time, I was hosting guests from overseas (Vietnam). Since Vietnam is a country with a strong food culture, simply serving sushi or Japanese cuisine wouldn’t impress them as much, and they wouldn’t be as thrilled about the cost performance.So, I inquired about their preferences and decided on Yakiniku. When I called "Yoroniku" as a long shot, they had an opening at 19:15, so I quickly made a reservation. The Tabelog reservation system doesn’t cover the most popular 19:00 time slot, so it’s best to call directly. In the past, it was nearly impossible to get a reservation, but now, even last-minute (perhaps due to cancellations?), it’s possible to secure a weekend booking.Since my guest was a woman, I was concerned about portion sizes. When I asked for recommendations during the reservation, they suggested the JPY 21,000 course, stating that even women could finish it easily, so I opted for that.In conclusion, for a typical woman, the JPY 15,000 course might be more suitable. According to the staff, "the amount of meat doesn’t change," but the JPY 21,000 course includes items like beef katsu sandwiches and sushi topped with gold leaf caviar and sea urchin, which adds some carbohydrates. My guest ended up leaving the second-to-last dish, the beef katsu sandwich, uneaten.The style of serving is leisurely, with the staff grilling the meat and providing detailed explanations for each dish. Of course, the staff is polite and impeccably clean. (Additionally, both male and female staff have decent appearances—not supermodels, but they possess a level of attractiveness that ensures no customer feels uncomfortable.)The taste is delicious. Although the portions were a bit too much, my guest was very satisfied with the flavor of the meat.The total for two people, including the JPY 21,000 course, private room fee, and drinks, came to just over JPY 50,000 to just under JPY 60,000. It’s certainly not a cheap meal, but if you were to seek this level of meat and service at newer restaurants in Tokyo, you’d likely spend at least JPY 30,000 per person just for the food. Moreover, considering that even Gyukaku has been raising prices recently, while the purposes of dining there and at Yoroniku are completely different, Yoroniku’s prices are quite reasonable. The cost performance is excellent.Of course, for those who strictly pursue the quality of meat, there may be cheaper places with larger portions and better taste. However, from the perspective of hosting, service and atmosphere are also important, and when evaluating everything together, it’s hard to find a place that clearly surpasses this one.After all, popular restaurants have their reasons for being popular. The cost performance is outstanding, not just in terms of taste but also when considering service and atmosphere. Less

I visited a Yakiniku restaurant in Omotesando that I had been curious about.At the end of the course, I was served "Awa Hand-Stretched Somen."The beautiful, clear broth in a perfectly sized bowl left a strong impression.The broth had a gentle flavor with a hint of dashi, and the noodles were slightly soft. Both elements were subtle, providing a pleasant reset for my palate after indulging in such exquisite meat dishes.Adding the accompanying wasabi and tsukudani enhanced the refreshing flavor and balanced saltiness, making it enjoyable until the very last bite.Overall, I was highly satisfied with the entire course and impressed by the thoughtful composition that left no detail overlooked. It was a great meal! Less

I prefer pork over beef, and chicken over pork at this age.That said, the restaurant I visited tonight is a renowned yakiniku place that I crave at least once a year, even as a pork lover.This is about my 20th visit. It’s one of my favorite yakiniku spots located underground in Minami Aoyama.The luxurious entrance immediately elevates my mood.This time, I ordered the "Basic yet Satisfying Course (18 dishes)" for JPY 13,300 per person.This popular restaurant has received various awards, including being listed among Tabelog's top 100 restaurants. I had been avoiding it for a while because during my last two visits, there were many inbound customers from China, making the atmosphere quite noisy. However, tonight, while more than half of the guests were still inbound customers, they were not from China, and it was pleasantly quiet.Now, the meat is grilled by the staff with great care. Most likely, a beautiful part-time worker from Aoyama Gakuin University will be grilling for us. This is the "original Yoroniku style."In any case, the yakiniku is absolutely delicious. Oh, and the supporting cast of kimchi and salad is also tasty.However, perhaps due to my age, the latter part of the course was a bit tough on my stomach with all the beef.But the somen noodles to finish and the dessert of hojicha and Shirokuma shaved ice provided a refreshing reset.Tonight's runner-up was the "Chateaubriand" and "Silk Loin + Rice Ball," while the champion was the "Zabuton Sukiyaki." Less

Awarded the Tabelog AWARD 2026 Bronze."A restaurant that has successfully established Yakiniku as a course meal."My ChatGPT told me so.■ Truffle Sukiyaki Course◯ Assorted Kimchi and Namul◯ Today's Beef Sashimi (2 types): Knuckle Main Muscle and Tenderloin◯ Today's Salad◯ Bruschetta◯ Roast, Tongue, and Flap Meat◯ Outside Knuckle and Tsuchinoko◯ Honeycomb Tripe Soup◯ Today's Special Nigiri◯ Chateaubriand and Silk Roast◯ Special Strip Loin◯ Sukiyaki with Zabuton and Truffle◯ Awa Hand-Pulled Somen◯ Shaved IceA well-organized restaurant.Each dish is delicious.The acceleration in the second half, especially from the Chateaubriand and Silk Roast, is remarkable.The service has room for improvement.I believe the issue lies not with the staff who attended to us, but rather with the overall manual.It was a great meal.Thank you! Less

We had the truffle sukiyaki course and enjoyed 4 glasses of wine priced at JPY 1200 each, totaling just over JPY 38,000! The reviews were so good that I had high expectations, and it exceeded them with incredible flavors (՞⸝⸝o̴̶̷̮̬᷉ࡇ̠̏o̴̶̷̬᷉⸝⸝՞). Each piece of meat was unbelievably delicious, and the timing of the refreshing dishes served was perfect, which added to the experience! ♡ I particularly loved the garlic toast topped with yukke (raw beef). ( ˶`﹀´˵ ) The portions were generous, and I was extremely satisfied! We visited to celebrate my boyfriend's birthday, and the atmosphere in the restaurant was lovely, with the staff providing just the right level of service, making it a comfortable experience. ♡ I definitely want to come back with him for a special occasion in the future! ʚ❤︎ɞ Less

On a weekend night, I visited with my partner. We were seated at a table. The restaurant has a calm atmosphere, making it suitable for a date even at a table. We ordered the truffle sukiyaki and katsu sandwich course. The staff typically prepares the dishes at the table. Everything was delicious, but the yukhoe was particularly outstanding, so we ordered more. It’s served bruschetta-style on French bread. So tasty! At the end, we had a choice of dessert: hojicha or shirokuma kakigori (shaved ice). Unfortunately, there were no regular strawberry options, which was a bit disappointing. The prices are on the higher side, but the quality justifies it. The only downside is the lack of nearby parking. This time, we were lucky to find a spot at the coin parking behind the restaurant, but other options are a bit far. Less

If you love Yakiniku, this is a must-visit restaurant. I usually go to the Ebisu location since it's closer, but I decided to revisit the Aoyama branch as a way to return to my roots and restart my journey.This place is known as a game-changer in the history of Yakiniku, often referred to as "Yoroniku Before" and "Yoroniku After."They offer a meticulously crafted course featuring rare cuts of meat served in small portions at the perfect timing. Dishes incorporating eggs and truffles, along with a style where a single grill master cooks from start to finish, have become standard practices today, many of which originated here.Next year marks their 20th anniversary. Rather than chasing trends, their commitment to refining the classics is what makes them beloved for so long.This is where it all began, at "Yoroniku" in Minami Aoyama. The history of Yakiniku started with this first location.If you truly love Yakiniku and haven't been here yet, this is a place you must visit at least once.I hope this iconic Japanese Yakiniku restaurant continues for many more years to come. Less

No matter how many times I visit, I am always impressed. This is my favorite yakiniku restaurant in Japan! ♡A must-visit for any yakiniku lover, this restaurant is one of the top 100 in the country. I have been here many times, and each visit makes me think, "I want to come back again." It holds a special place in my heart.【Reservation】This restaurant operates on a reservation-only basis and is extremely popular. It fills up quickly, so I recommend making a reservation about a month in advance. You can choose the date, number of people, and course through TableCheck. There is a one-drink minimum.【Cuisine】This time, I visited for a celebration and enjoyed the "Yoroniku Specialty Truffle Sukiyaki Course." The total for two people, including drinks, was approximately JPY 35,000.The staff carefully grills each piece of meat, allowing you to savor it at its most delicious state.Every cut of meat is astonishingly tender, melting in your mouth. The high-quality fat is not greasy, making it enjoyable until the very end.Among the dishes, the signature Zabuton Sukiyaki with Truffle is a dish that never fails to impress, no matter how many times I eat it. The rich egg, truffle aroma, and the umami of the premium wagyu harmonize beautifully, making this course well worth choosing.If you have any food allergies, you can consult in advance, and they will happily accommodate you with alternative dishes, which is a nice touch.The milk shaved ice served after the meal is rich and provides a refreshing finish to the yakiniku experience.【Course Contents】- 3 types of kimchi and 3 types of namul- 2 types of today's sashimi and yukhoe- Today's salad- Loin, premium tongue, and premium outside skirt- Today's lean meat and Tsuchinoko- Honeycomb tripe soup- Today's special nigiri- Chateaubriand and silk roast- Special strip loin- Zabuton Sukiyaki with Truffle- Awa hand-stretched somen- Shaved iceThe quality of the food, service, and atmosphere is all at a high level, making it a yakiniku restaurant I can confidently recommend for special occasions like anniversaries and birthdays.Personally, this is my favorite yakiniku restaurant among all the ones I have visited so far. I look forward to returning for another special occasion. Less

【Order】Yoroniku's signature truffle sukiyaki course, No.1 in repeat rate, JPY 14,900.Including 2 drinks, total JPY 17,500.【Taste Review】There are 19 dishes, but none were exceptionally impressive. The meat sushi looked a bit cheap, haha.However, the overall quality was high. There wasn't a single dish that I found unappetizing. The full attention from the staff was reassuring. A friend who prefers well-done meat had some complaints, but personally, I thought it was delicious, and I believe meat lovers would have no issues.The atmosphere in the restaurant was calm and pleasant, even though it was mostly foreigners. The service was appropriate for the price.The kimchi was not sour and catered to Japanese tastes.I recently learned that the trend of eating raw egg yolk with grilled meat, which many places offer for around JPY 10,000, originated from Yoroniku. I had no idea!【Service】【Overall Evaluation】The overall level is high.There are many other yakiniku places that are cheaper and just as delicious, and some that offer better service at lower prices, but given the stability at this price point, it deserves a high rating.This could be perfect for celebrating a friend's birthday or enjoying a luxurious family meal.It's a 10-minute walk from Omotesando, which was surprisingly longer than I expected. Initially, I was worried because the clientele was mostly foreigners, but it turned out to be unfounded.It was a great meal! U・x・U Less

I made a reservation for the truffle sukiyaki course through Tabelog. The meat served raw in the first half was delicious, but personally, I really liked the bruschetta. The tongue was so tender that I wished there was more than just one slice. Also, I usually don’t order it, but the Tsuchinoko sauce was surprisingly tasty. As we moved into the second half, the flavors became richer, and I found myself eating with wasabi to change things up. I started craving rice! The dishes were served at a fast pace, but with a course meal, I felt full quite quickly. I couldn’t finish the last somen. Less

This yakiniku restaurant never fails to impress me, no matter how many times I visit.Whenever friends from overseas come to Japan, I always take them here. Everyone I've brought has loved it, so I can confidently recommend this place.The meat is, of course, exceptional, and every time I eat here, I find myself saying, "It’s just so delicious!" Each dish is carefully prepared, and I left feeling completely satisfied.What I personally love is the bite-sized rice that they serve. It looks adorable, and my foreign friends were touched by the thoughtful detail, saying, "This kind of meticulous care is so typically Japanese and wonderful."Next, I want to bring my parents here. It’s truly a special place that makes me want to share it with my loved ones again. Less

I had been recommended this place by a friend who loves yakiniku, and I finally got the chance to visit!This time, I made a reservation for the omakase course (JPY 21,500) about a month in advance, which includes luxurious truffle sukiyaki and tenderloin katsu sandwich.The interior features impressive orange indirect lighting, creating a calm and sophisticated atmosphere—perfect for a date or a special occasion!All the meat was grilled by the staff, which was a lovely touch.♡The course consists of 19 dishes, offering a generous amount of food, allowing you to fully enjoy the meat from start to finish.After a platter of assorted kimchi as an appetizer, the first meat dish was chilled beef sashimi. It was fresh and tender, and dipping it in soy sauce made it taste just like eating sashimi...The combination of wagyu yukke and baguette was also exquisite. The rich flavor of the yukke paired perfectly with the crispy, fragrant baguette, making it too delicious to eat in just one bite.The beef tongue was tender yet had a nice bite to it, and it paired wonderfully with the salt kombu.The signature tenderloin katsu sandwich was incredibly soft and juicy, becoming my favorite dish of the course!With a variety of meat cuts to enjoy, I never got bored, and the final dessert of shaved ice was also exceptional, with flavors deeply infused throughout. Its light texture made it easy to enjoy even when I was full!I definitely want to visit again. I can confidently recommend this place to anyone who loves yakiniku! ^_^ Less

During my business trip to Tokyo, I reunited with my family of three for a long-awaited visit to Yoroniku.We made a reservation for Saturday at 5 PM, but the restaurant was already fully booked. The excitement was palpable, given its continued popularity. Since it had been a while since my last visit, my anticipation was at its peak the moment we sat down. ✨We started with a toast over bottled beer and a tea highball! The ice-cold beer was delightful.Soon after, the kimchi and namul (seasoned vegetables) platters arrived, marking the beginning of our yakiniku course.Next came two types of beef sashimi and yukhoe (Korean-style raw beef). The sashimi was enjoyed with wasabi soy sauce, showcasing its freshness and rich flavor. The yukhoe was served on toasted baguette slices, creating a delicious canape.One of the highlights of this restaurant is the style where all the grilling is done by the staff. With professionals determining the perfect cooking time, there’s no worry about overcooking. It allows you to focus solely on enjoying the meal, adding a touch of luxury that I personally love.The salad was a chori-gi style but surprisingly light, making it perfect for cleansing the palate.We started the grilled dishes with salt seasoning, featuring heart, premium tongue, and flap meat.The heart had a fantastic chewy texture.The premium tongue was thick and perfectly seasoned, with no complaints about its texture.The flap meat was not overly fatty and paired excellently with garlic chips. These garlic chips complemented the meat so well that I couldn’t resist ordering more! Next up was the grilled dishes with sauce, featuring today’s lean cuts and the restaurant's signature Tsuchinoko.I wondered which part of the cow Tsuchinoko came from while enjoying its incredible tenderness. I alternated between wasabi soy sauce and the dipping sauce as I savored each bite.The appearance of the honeycomb tripe soup was a pleasant surprise. While seaweed soup is a standard at yakiniku restaurants, this elegant soup was comforting and soothing.Then came today’s special sushi. The presentation of incorporating raw dishes between grilled items was a nice touch! The combination with the soup was also exquisite.At this point, we ordered a bottle of red wine. I’m not sure of the details since my partner chose it, but it paired wonderfully with the meat!And now, the highlight of the evening! ✨ The arrival of Chateaubriand and silk loin.Both were lightly seared. The Chateaubriand melted in my mouth to the point where I thought, "Do I even need teeth?" The silk loin was equally tender, with an explosion of beef flavor.A bite-sized portion of white rice was served, perfect for wrapping around the silk loin. It’s impressive that this method is incorporated into the course.Next was the special sirloin. While it had a good amount of fat, it was served with ponzu and vegetables. The ponzu balanced the fat perfectly, making it surprisingly easy to eat even towards the end of the course.Then came the signature zabuton (chuck flap) sukiyaki. A clay pot was set on the table, and we shabu-shabu’d the zabuton in the dipping sauce. After dipping it in egg, they shaved truffles generously right in front of us.The aroma was simply irresistible! After finishing the zabuton, we added rice to create a truffle egg rice dish. The combination of aroma, flavor, and entertainment was top-notch!We concluded with Awa hand-stretched somen noodles. While one might expect cold noodles to finish a yakiniku meal, the somen was surprisingly refreshing, allowing us to enjoy it until the very end.For dessert, we shared the restaurant's famous hojicha (roasted green tea) kakigori (shaved ice) in a large size, leaving us completely satisfied.The course included:- Kimchi platter, namul platter- Two types of beef sashimi, yukhoe- Today's salad- Heart, premium tongue, flap meat- Today's lean cuts, Tsuchinoko- Honeycomb tripe soup- Today's special sushi- Chateaubriand, silk loin- Special sirloin- Zabuton sukiyaki with truffles- Awa hand-stretched somen noodles- Hojicha kakigoriIt was a perfectly structured meal.The total bill for three people was JPY 61,952. For this content, this level of satisfaction, and this presentation, the price was unbeatable! Once again, I realized that Yoroniku truly is the ace of the yakiniku world! Delicious meat ✨ and wonderful time with family made for the best business trip to Tokyo! I will definitely come back.Thank you for the meal! Less

A renowned Yakiniku restaurant representing the Omotesando area. I truly experienced why it’s said that every Yakiniku lover should visit at least once, through the course meal.The carefully selected Wagyu is served with optimal cooking for each cut, allowing you to enjoy different flavors and textures with every dish.Particularly, the signature Sukiyaki made with truffles enhances the sweetness of the Wagyu with its rich aroma and the depth of the egg, making it irresistibly delicious.The interior exudes a calm luxury without being overly formal, making it perfect for dates, business dinners, or special occasions. The staff's timing and grilling skills are impeccable, providing a satisfaction akin to enjoying a meat kaiseki experience.With a well-structured course that keeps you engaged until the end, this restaurant offers an experience that may just change your perception of Yakiniku. Less

One of the most sought-after reservations in the Omotesando and Minami-Aoyama area is "Yoroniku." This time, I enjoyed the limited quantity course priced at JPY 14,900. We started with beautifully marbled meat sashimi and yukhoe. The yukhoe, mixed with a rich egg yolk, had a melt-in-your-mouth texture, raising my expectations right from the first dish. For the grilled items, we had premium tongue, outside skirt, and lean cuts, along with rare parts like Chateaubriand and silk loin. The thick-cut tongue, in particular, was impressive with its exquisite tenderness and flavor. Next came the signature dish of Yoroniku: Special Sirloin Zabuton Sukiyaki with truffle. This luxurious plate featured lightly seared sirloin paired with egg yolk, harmonizing the rich sweetness of the fat with the aroma of truffle beautifully. The special nigiri and honeycomb tripe soup served during the meal were also of high quality, and despite being a yakiniku restaurant, the overall flow of the course was very refined. To finish, we had Awa hand-stretched somen, which provided a refreshing end to what could have been a heavy yakiniku course. Even the dessert, shaved ice, was well-executed, ensuring a high level of satisfaction from start to finish. The service was attentive, making it a great choice for important gatherings or anniversaries. Less

I finally visited Yoroniku, a place I had been wanting to try for a long time.I had been curious about it for a while, but there were limited reservations for two people, so I booked about a month in advance!I opted for the popular truffle sukiyaki course.Every dish was delightful, with not a single item that didn’t suit my taste.The fatty cuts of meat were perfectly complemented by refreshing condiments and ponzu sauce.The full-attendance service allowed us to have our meat grilled for us.With the addition of namul and kimchi, there was never a dull moment, and I kept eating happily.While the portion sizes felt a bit on the smaller side, I ordered an extra serving of komutangukbap and ended up feeling quite full.The dessert, shirokuma kakigori (shaved ice), was also delicious.Since each type of meat is served as a single piece, it may not be ideal for those who want to eat a lot of the same kind, but it’s a great way to discover your favorite cuts! Less

The meat was delicious.I was really happy to finally secure a reservation since it’s hard to get one!The service was quick, and there was a wide variety of options, so I was satisfied.The dessert, Shirokuma-kun Kakigori, was quite substantial, but I enjoyed it very much.I forgot to ask for a receipt and inquired over the phone. They said they would send it by mail, but it’s been a month and it still hasn’t arrived.I felt that the administrative side of things was quite poor.It’s especially disappointing because the food was so good.I called twice to follow up, and they said they would send it right away, but nothing has progressed at all. Less

The meal was structured to enjoy various cuts of meat, each prepared with the appropriate cooking method and seasoning, keeping us engaged from start to finish. I was particularly impressed by how the staff carefully grilled each piece, allowing us to savor every type of meat at its best.The portion sizes were just right—not too large—allowing us to enjoy high-quality meat in moderation. It felt more like a course meal centered around Wagyu rather than just a typical yakiniku experience. The overall balance, including the final course and dessert, was excellent, resulting in a highly satisfying dining experience.While the price range is on the higher side, considering the quality of the food and service, I believe this restaurant is well-suited for special occasions or business dinners. Less

Everything was delicious from start to finish. Since all the meat is grilled for you, it felt like a different experience than typical yakiniku, and I was excited while waiting for the next meat to be grilled. The shaved ice served at the end was also tasty, but it would have been even better if each person had their own individual dessert instead of sharing two types among four people. Dividing the shaved ice among four people made the table messy and sticky, which was a bit unpleasant. I prefer to enjoy dessert slowly and at my own pace. Less

Located about a 10-minute walk from Omotesando Station, Yoroniku is a yakiniku restaurant situated in the basement of a building just off Antique Street. On this visit, I enjoyed the "Yoroniku Specialty Truffle Sukiyaki Course" (JPY 14,900).The course began with kimchi, beef sashimi, and salad, followed by a selection of tongue, lean cuts, Chateaubriand, and strip loin, finishing with hand-stretched somen noodles. All the meat was grilled by the staff.For dessert, I chose the hojicha-flavored kakigori (shaved ice), which was a refreshing way to end the meal.I had about four drinks, including beer and highballs (around JPY 1,000 each), bringing the total to about JPY 20,000 per person. The staff was plentiful and attentive, ensuring smooth drink orders, and I appreciated that we could use a private room without any additional charge.While the experience was satisfying for a yakiniku meal, I felt that in a similar price range, Ushigoro might offer slightly better value. However, for those looking to enjoy a taste of the upscale atmosphere of Minato Ward, especially with its slightly secluded location in Nishiazabu and tranquil private rooms, this restaurant is a great choice.It was a great meal. Less

Following the inconspicuous sign down a hidden alley, I descended into a narrow hallway that stretched deep inside. Although it wasn't a private room, the late hour and the empty seat next to me made it feel like one. I wasn't aware that the idea of combining truffles with yakiniku originated here, but even though it's not uncommon now, the menu composition was impressive. Since it was my first visit, I opted for the version without the sandwich.As it was my birthday, they surprised me with fireworks on the dessert shaved ice, which added to the excitement. Less

As rumored, this place truly changes the concept of Yakiniku, providing an exceptional experience.First of all, the staff grill each piece of meat to perfection, allowing you to focus on conversation while savoring the most delicious moments without missing a beat.What impressed me the most was the signature Silk Roast. You wrap a bite-sized piece of rice around it, and the moment it enters your mouth, it melts away, giving you the sensation of "meat you can drink"—it was astonishing. The Yukhoe topped with truffle and even the shaved ice dessert at the end left no room for disappointment.The interior has a calm and luxurious atmosphere, making it a perfect choice for dates or important business meetings. While the prices are on the higher side, the value and happiness you gain from this renowned establishment far exceed the cost. Less