Akasaka Raimon (赤坂 らいもん) Tokyo

"The Gate of Reservation Despair, to Raimon (来門)"Currently, Akasaka Raimon is the only Yakiniku restaurant in Japan shining with Tabelog GOLD status. It goes without saying that it’s a reservation despair restaurant for Yakiniku lovers, but... I finally got the chance to visit.【Atmosphere of the Restaurant】 Raimon is located on the upper floors of a mixed-use building in Akasaka, where various snack bars are situated. When I see places like Raimon, Kinryuzan, and Kousen, which are known for their reservation despair, I realize that even if they aren’t stylishly designed Yakiniku restaurants, some of these town Yakiniku spots have become almost legendary, resulting in their reservation despair status.【Raimon * Omakase Course Order】 ◉ Kimchi ◉ Tongue & Outside Skirt ◉ Liver ◉ Chateaubriand (Grilled Sukiyaki Style) ◉ Strip Loin (with Grated Daikon) ◉ Assorted Sauces (Chateaubriand, San Kaku Bara, Outside Skirt) ◉ Miso Tongue and Mountain Chain Tripe ◉ Cold Noodles ◉ Melon 【Food Impressions】 The lineup of meats was both extravagant and impressive, maintaining the traditional flavors reminiscent of Kinryuzan while delivering the impactful waves of Raimon. The main cuts were not just bold in flavor but also striking in their rich color and thickness, embodying the essence of true manly meat. The Horumon was complemented by a refined miso sauce that elegantly spread in my mouth. The cold noodles, now an iconic dish, were described by owner Takahashi as "ideal hand-made noodles," and despite their extreme simplicity without any toppings, the noodles shone with a beautiful luster. You could feel the strength of the core without any distractions from ingredients, making it my ideal form of noodles. The clear broth offered a pure umami that lingered beautifully. Even the final fruit (sweet melon) was simple yet perfectly fitting together like a puzzle, representing a classic and quintessential Yakiniku experience.In the competitive and diverse Yakiniku scene, I witnessed various approaches and unique twists, but it reminded me of the timeless strength rooted in tradition and history.【Service】 Today, I was fortunate to have a counter seat (Raimon Premium Seat), allowing me to engage in various conversations with owner Takahashi while witnessing the cuts and plating firsthand, enhancing the premium experience. This was truly wonderful. For me, Raimon is definitely better at the counter rather than at a table. At times, owner Takahashi himself grilled for us, adding to the enjoyment. Takahashi is naturally friendly and down-to-earth, unaffected by the frenzy surrounding Kinryuzan and Raimon. This is truly the essence of Raimon, bringing smiles all around.【Others】 Owner Takahashi still works at Kinryuzan, providing services and preparations.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

Store Name: Akasaka Raimon Location: Akasaka Mitsuke Date & Time: Weekdays at 8:20 PM Reservation: Yes Number of People: 3 Total Amount: JPY 24,000 Rating: 4.53 (Visited in August 2026) ◯ Omakase Course ◼︎ Assorted Kimchi ◼︎ Special Salted Tongue ◼︎ Salted Outside Skirt ◼︎ Special Salted Liver ◼︎ Grilled Knuckle Main Muscle with Egg Yolk Sauce ◼︎ Hanging Tender with Sauce ◼︎ Special Tenderloin with Sauce ◼︎ Strip Loin with Ponzu and Grated Daikon ◼︎ Premium Mountain Chain Tripe with Miso Sauce ◼︎ Miso Sauce for Tongue Tip ◼︎ Morioka Cold Noodles ◼︎ Melon (Red Flesh) ◯ Review Akasaka Raimon reigns as the number one Yakiniku restaurant on Tabelog nationwide. It’s so difficult to make a reservation that it has become known as a "reservation despair restaurant." Now, even getting a chance to visit once a year feels like a huge achievement. The quality of the meat, portion sizes, seasoning, the enchanting marinades and dipping sauces, the flow of service, and even the pricing are all perfectly balanced at a high standard. Despite being such a high-quality Yakiniku restaurant, if I had to point out just one flaw, it would be the extreme difficulty in securing a reservation. ◯ Rating Criteria ★5.0: (Supreme) A place I want to visit for a lifetime ★4.5: (Ecstasy) A place I want to visit again and again ★4.0: (Impressive) A place I want to visit regularly ★3.5: (Satisfactory) A place I would visit if given the chance ★3.0: (Average) A baseline experience Less

I was invited to this highly sought-after restaurant, and I finally had the chance to visit for the first time. It truly was a special night, with overwhelming meat quality and satisfaction that lived up to the rumors.The course was a continuous series of climaxes from the very beginning. The signature dishes, such as Outside Skirt and Tongue, were not only visually stunning but also filled with a delightful aroma and juicy meat juices the moment they were grilled. With every bite, the rich sweetness of the high-quality fat and the intense umami of the red meat spread throughout my mouth, making it impossible not to smile at how delicious it was. The seasoning of the sauce was also exquisite, perfectly enhancing the potential of the premium meat.And to finish, the famous cold noodles were simply outstanding. The clear broth was rich with deep umami flavors, and the noodles had a wonderfully smooth texture that paired perfectly. It was the perfect finale, comfortably resetting my palate after indulging in all that fat.As for the service, the staff's attentive and thoughtful care was remarkable, allowing me to enjoy the best yakiniku in a comfortable atmosphere. While making a reservation is extremely difficult, it is undoubtedly an experience every meat lover should have at least once! Less

I finally visited the long-admired "Akasaka Raimon." It exceeded my expectations not only in the quality of the meat but also in the high level of execution for each dish. The tongue and outside skirt were incredibly rich in flavor, and with every bite, the true deliciousness of the meat unfolded. The simple seasoning highlighted the quality of the ingredients, and the grilling was perfect. Throughout the course, there were no flaws, and the amazement continued until the end. This is a renowned yakiniku restaurant that every meat lover should visit at least once, and now I understand why reservations are so hard to come by. Less

What impressed me the most was the high quality of the meat.Every cut was fresh, with a perfect balance of sweet fat and savory lean meat. The tongue, in particular, had just the right thickness, offering a delightful crunch and juiciness. The outside skirt was also tender, releasing its rich flavor with every bite.It's no surprise that this place is popular, as it has a very comfortable atmosphere.I enjoyed every dish, including the sides and the finale, making for a highly satisfying meal.This is definitely a restaurant I want to revisit when I crave delicious yakiniku in Akasaka! Less

I finally got to revisit Akasaka Raimon, a long-awaited dream come true.I was invited to a private reservation in a newly created room for 8 people.The kimchi included eggplant, napa cabbage, and avocado.We started with salt-grilled tongue and outside skirt.The tongue was incredibly delicious, especially with lemon sauce, and I enjoyed it even more with green onion salt on the second piece.The rich, fatty tongue was beyond words in its deliciousness.Today, I highly recommend the outside skirt, which was hearty and served with grated Japanese radish.The juicy and refined meatiness of the outside skirt was delightful.The salt-grilled liver was lightly seared, pairing perfectly with sesame oil.The platter included Chateaubriand, triceps brachii, and outside skirt.The Chateaubriand was served with an egg sauce, creating a melt-in-your-mouth experience.The triceps brachii was of such high quality that it could be enjoyed raw as yukhoe, but I quickly seared it and enjoyed it with the egg sauce.The thickly sauced outside skirt was cooked a bit longer and enjoyed with sauce, providing a dreamlike texture.The sirloin was lightly grilled on both sides and wrapped with grated Japanese radish, bringing unparalleled happiness.I tried the mountain chain tripe for the first time, and it had a perfect texture—truly the best mountain chain tripe I’ve ever had.Even without rice, I was completely full.To finish, I had the legendary cold noodles. They were award-winning and, as always, incredibly satisfying.After enjoying dessert, my dreamlike time at this amazing yakiniku restaurant came to a close. Less

[Review]Overall, I was highly satisfied, and all the dishes are top-notch in Tokyo. This is my absolute favorite restaurant.[Number of Visits]This was my 9th visit.[Access]1-minute walk from Akasaka Mitsuke Station.[Purpose]-[Atmosphere & Restaurant Information]A sister restaurant of Kinryuzan in Shirokanetakanawa.Located in a building with only stairs in front of the station, it’s a small place with just two tables and a counter.[Cuisine]Unlike Kinryuzan, the dishes are served in a course style. They are beautifully plated without excessive decoration, and each dish is quite large.[Service]The service is very pleasant.------ Menu ------- Assorted Kimchi- Premium Salted Beef Tongue- Special Outside Skirt- Special Grilled Beef Liver- Grilled Knuckle Main Muscle- Shoulder Triangle- Special Outside Skirt (with sauce)- Strip Loin- Premium Mountain Chain Tripe (salt)- Miso Soup- Morioka Cold Noodles* Numerous drinks available* Rice options availableJPY 23,500 per person------------------- Less

It had been almost a year and a half since my last visit to the "holy place"—Raimon.I decided to keep lunch light, haha.First, we toasted with a draft beer.The kimchi served as a starter was delicious.And then, the meat extravaganza began.We started with large portions of salted tongue and salted outside skirt.Time to grill them on the roaster.The large, tender tongue was pure bliss.The thick-cut outside skirt was also incredibly satisfying.Next up was beautifully cubed liver.Just a quick sear, and it melted in my mouth.Then came three cuts of lean meat with sauce.Even so, the marbling was just right.We compared the outside skirt and hanging tender.Both were equally amazing!The beautifully marbled strip loin was next.One slice took over the entire roaster!I enjoyed it with a raw egg, sukiyaki-style.It was an absolute delight in my mouth!!!Finally, we had miso tongue and mountain chain tripe.After the marbled meat feast, this felt like a comforting end, haha.And to finish, the exquisite cold noodles.The noodles had great texture, and the broth was truly delicious.Simple yet an extraordinary dish.After enjoying some melon for dessert, the two-hour blissful course came to an end.I wonder when I can come back next?It was a great meal! Less

I finally visited the highly sought-after yakiniku restaurant, Akasaka Raimon.Without an elevator, I climbed the stairs to the 4th floor, already sweating by the time I arrived. Inside, I battled the heat and smoke, but the deliciousness of the food made it all worthwhile!We started with kimchi, which included eggplant and avocado—so tasty that I could eat it endlessly. The beef tongue was thick, large, and tender, while the liver had no unpleasant odor and was rich in flavor. The sirloin dipped in egg was melt-in-your-mouth delicious, and the Chateaubriand, knuckle main muscle, and hanging tender were surprisingly good.For the finale, we had Morioka cold noodles, which were simply served with noodles and kimchi. They were refreshing, yet the broth was rich and exquisite. This cold noodle dish is also available for purchase, and I’ve enjoyed it at home, where it turned out delicious as well, so I’m eager to try making it again.Lastly, the melon served at the end is always perfectly ripe and delicious, no matter the season. I’m consistently impressed by that.I love Raimon, and I truly believe this is the best place for yakiniku in the world. It’s so popular that my next visit will be quite a while from now, but I’m already looking forward to it! Less

Located less than a minute's walk from Tokyo Metro "Akasaka Mitsuke Station," this is the "best yakiniku restaurant in Japan," run by the junior couple from my favorite Shirokane restaurant, "Kinryuzan." Of course, reservations are impossible... I was invited by a superstar senior colleague!♡On this day, the restaurant was fully booked for a private reservation, and the cozy interior was packed. I was almost fainting with excitement even before the course began...We started with the beautifully presented "Special Tongue" from Kinryuzan! It was incredibly tender yet had a great texture, with a hint of sweetness—absolutely delicious!◎The "Liver," "Outside Skirt," and "Loin" were also outstanding! It was beyond words... I felt so grateful to be alive...Not only the food but also the staff provided exceptional service, making me truly feel the "best in Japan!" I don't know when I can visit again, but I want as many people as possible to experience this amazing yakiniku!It was a great meal!~♡ Less

I visited "Akasaka Raimon," a highly popular Yakiniku restaurant just a stone's throw from Akasaka Mitsuke Station. If you love Yakiniku, you’ve probably heard of this place, and I was really looking forward to my visit.The interior was more subdued than I expected. It wasn’t the typical noisy Yakiniku joint; instead, it provided a space where you could truly focus on enjoying the food.I was immediately impressed by the assorted platter of tongue that was served first. It featured both thick and thin slices, and the texture varied significantly even though it was the same cut. The thick slices, when grilled properly, released a burst of juices upon biting, and despite their thickness, they were surprisingly tender.On the other hand, the thin slices cooked quickly, and when grilled lightly, you could enjoy the unique tenderness of the tongue.The comparison of how much difference thickness can make, even with the same cut, was fascinating, and the initial tongue alone left a strong impression. Many reviews also highlight the differences in texture and tenderness between the thick and thin slices.The subsequent meats were equally impressive, with each piece having a strong presence.They weren’t just fatty and tender; you could really taste the umami of the meat when you bit into it. I found myself carefully monitoring the cooking time, reluctant to overcook such quality meat.What stood out particularly was the moment you put the grilled meat in your mouth—the sweetness of the fat spread out, followed by the rich flavor of the lean meat.In a typical Yakiniku experience, you might think about grilling the next piece, but here, each slice invites you to savor it fully.The Horumon (offal) dishes were not just greasy; they had a firm texture and rich flavor, offering a different kind of enjoyment compared to the meat.Above all, what I appreciated was the anticipation throughout the course—wondering what would come next.Many reviews reflect a very high level of satisfaction, with some repeat customers rating it as "top-class among all restaurants in Tokyo." It’s clear that many people return multiple times, rather than just visiting once for the hype.Of course, the prices are not cheap. It’s reservation-only, so it’s not a place you can casually decide to go to for Yakiniku on a whim.However, once you experience the food, you’ll understand why it’s so hard to get a reservation. Less

I visited the highly sought-after restaurant "Raimon" in Akasaka.If you love Yakiniku, this is a must-visit, representing the best of Japan. Personally, I would say it offers the best Yakiniku in Japan, providing an overwhelming sense of satisfaction.First of all, the quality of the meat is exceptional, with each dish standing out on its own. Among them, the Chateaubriand was unbelievably delicious. Its tenderness, flavor, aroma, and lingering taste were all perfect, making it a dish that brings happiness the moment it touches your palate.The balance of the rich flavor of the lean meat, the sweetness of the fat, the grilling level, and the harmony with the sauces and condiments was flawless, keeping the excitement alive until the very end.Even the cold noodles to finish off the meal were exquisite. After being thoroughly satisfied with the meat, this refreshing bowl was a high-quality conclusion, leaving no room for disappointment.It's no wonder this place is so hard to book. If you're talking about Yakiniku in Tokyo, this is definitely a place you cannot miss. Less

I finally made it to Akasaka Raimon, a long-awaited visit.What struck me first was the mountain of tongue served. With thick and thin cuts showcasing the unique characteristics of each part, every piece was astonishingly tender, bursting with flavor with each bite. It was undoubtedly among the best tongue I have ever had.The liver had no unpleasant odor and melted in my mouth. The outside skirt and lean cuts had a robust, meaty flavor, while the beautifully marbled parts had a refined fat that felt light and not heavy at all. Each meat cut was expertly prepared and seasoned, leaving me in awe with every dish.One particularly memorable dish was the large slice of strip loin dipped in egg. The rich egg yolk harmonized beautifully with the sweetness of the meat, creating a delightful experience that brought a smile to my face.The Horumon was also incredibly fresh, and the cold noodles to finish off the meal had a clear broth that provided a refreshing conclusion to the rich flavors of the yakiniku. Even the dessert melon was impeccable, making for a highly satisfying course from start to finish.Now I understand why reservations are hard to come by; this is one of Japan's top yakiniku restaurants. If you love yakiniku, this place is definitely worth a visit. It was a great meal! Less

I had the pleasure of dining at Japan's best Yakiniku restaurant, known for being extremely difficult to reserve, located in Akasaka Mitsuke. I am truly grateful for the rare opportunity to experience this.I have been exploring various Yakiniku places, but this was undoubtedly the best Yakiniku I have ever had. It wasn't just the best in its category; it ranks among my top dining experiences overall.From the very first bite of the assorted kimchi, I was impressed.The tongue and outside skirt not only looked fantastic, but their taste was exceptional. Just one bite revealed the quality of the meat, bursting with flavor with every chew. The simple seasoning allowed the natural goodness of the ingredients to shine.The Chateaubriand, knuckle main muscle, and hanging tender offered a luxurious assortment, each with its own unique texture and flavor. The Chateaubriand, in particular, was astonishingly tender, melting in my mouth.The strip loin had beautiful marbling without being heavy, striking a perfect balance between the sweetness of the fat and the umami of the lean meat. The miso tongue, mountain chain tripe, and tenderloin ear were all delicious as well, with the tenderloin ear being surprisingly soft.The cold noodles served at the end had a unique flavor, making it the best cold noodles I've ever had. The fried rice from the secret menu was also exquisite, perfectly toasted and leaving me completely satisfied until the very end.Each dish was a revelation, with a level of perfection that cannot be captured by simply saying "delicious." The quality of the meat, the cutting technique, thickness, and sauce were all executed with overwhelming precision, making me believe that there is no better Yakiniku out there.This is a must-visit for food lovers. It was the best Yakiniku I've ever had, and I hope to return someday.---**Menu Items:**Omakase Course - JPY 25,000◇ Assorted Kimchi ◇ Tongue, Outside Skirt ◇ Liver ◇ Chateaubriand, Knuckle Main Muscle, Hanging Tender ◇ Strip Loin ◇ Miso Tongue, Mountain Chain Tripe ◇ Tenderloin Ear ◇ Cold Noodles ◇ Fried Rice ◇ Melon Less

Located near Akasaka Mitsuke Station, "Akasaka Raimon" quietly displays its noren (shop curtain). To discuss this restaurant, which opened in 2018, one cannot overlook the legendary yakiniku restaurant "Kinryuzan" in Shirokane. This establishment is run by the daughter and her husband from Kinryuzan, inheriting the lineage and memories of a renowned restaurant. However, what you find here is not mere nostalgia. With the tension of being a hard-to-reserve restaurant, it provides a stage that truly engages with the art of yakiniku. Within the city of Akasaka lies a pinnacle of yakiniku.Despite visiting multiple times, I am consistently moved each time. Ultimately, it boils down to this one phrase: it is truly delicious. The beautiful marbling transforms from heaviness into sweetness, while the lean meat expands in flavor with each bite. The thickness of the cuts, the direction of the fibers, the seasoning, and the aroma from the grilling—all of these elements come together perfectly on the palate. Instead of overwhelming with fat, the contours of the meat remain distinct. Even when I am full, I find myself waiting for the next dish."Premium Salted Tongue" "Outside Skirt""Liver""Knuckle Main Muscle" "Chili" "Chateaubriand" "Hanging Tender""Strip Loin""Small Bag" "Miso Tongue""Cold Noodles""Melon"The charm of Akasaka Raimon is not merely about serving good meat. It’s about serving good meat in excellent condition, cut to the right thickness, and served at the perfect timing. This seemingly obvious aspect is built with overwhelming precision. While inheriting the DNA of Kinryuzan, this restaurant has established its own perfected form as Akasaka Raimon. No matter how many times I visit, I am always impressed. No matter how many times I eat, I crave it again. It was a great meal. Less

I finally visited a restaurant I had been longing to try.The tongue, outside skirt, and cold noodles were all amazing.The tongue had a nice, firm texture and was juicy.The outside skirt was thick and full of flavor.It might be a good idea to go easy on the rice and opt for a large serving of cold noodles instead.The Chateaubriand, despite having marbling, was not heavy at all, which was great.The kimchi, including avocado and eggplant, was delicious, and everything was tasty overall.I wonder when I will have the chance to go again... Less

I was invited to a private reservation at this popular and hard-to-book restaurant! When I think of Raimon, I think of the tongue. Its crunchy texture is irresistible, and with every bite, the flavor expands. The outside skirt was thick and incredibly satisfying! It felt more like eating a steak than yakiniku, allowing me to truly enjoy the rich flavor of the meat. ✨ And to finish, we had the signature Raimon cold noodles. They were smooth and refreshing, yet still satisfying, making them the perfect way to end a yakiniku meal. ☺️ It's no surprise that it's so popular and hard to get a reservation. I would love to visit again if I get the chance! Less

The owner of Akasaka Raimon is Akihiro Takahashi. (Instagram: @akasakaraimon) *New reservations are not accepted.Together with his wife, they manage and operate Akasaka Raimon as a couple.After moving to Tokyo from Iwate Prefecture, he happened to call a job listing that was close to his home, which turned out to be the famous yakiniku restaurant "Sumiyaki Kinryuzan" in Shirokane-Takanawa. He started working there without knowing the restaurant's reputation and trained there for many years.During his training, he married the owner's daughter and opened "Akasaka Raimon" in 2018 as an independent venture.At the beginning, he started with a small 10-tatami mat space as a "lunch specialty store for tongue stew," using high-quality tongue that was leftover from Kinryuzan. Later, the evening yakiniku service quickly gained popularity through word of mouth and social media, leading to its current status as a highly sought-after restaurant.**Menu** - Salted Tongue - Salted Outside Skirt - Liver - Asparagus - Chateaubriand - Knuckle Main Muscle - Loin - Sauce Tongue - Premium Tripe - Cold Noodles - Melon **A few thoughts:** The salted tongue is visually stunning with its cross-section, offering a unique crispness and juiciness that is unparalleled.The liver has no unpleasant odor, showcasing a fresh quality with a delightful sweetness that melts in your mouth.Even the cuts with marbling are surprisingly light, leaving behind only a clean sweetness as they dissolve.The cold noodles at the end were also very satisfying. I definitely want to visit again. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Gold Award 2026 Tabelog Yakiniku TOKYO Top 100 Restaurants 2025 ◆Crowd Level◆ Extremely difficult to reserve I am truly thankful to the person who invited me.◆Parking◆ None ◆Duration of Stay◆ About 3 hours ◆Cuisine◆ Evening course ◆Comment◆ This restaurant is known for being the best Yakiniku in Japan. I've wanted to visit for a long time, and I finally made it here.The quality of the meat is excellent, the portions are generous, and the cost performance is great. Now I understand why it's so hard to get a reservation. Although it's not easy to visit, I would love to come back again.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the food within each genre. • Additional points or deductions are made based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed rating criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

If you love Yakiniku, you must visit the renowned Akasaka restaurant "Raimon." Known as a Tabelog Gold Award winner, this popular spot truly lives up to its high reputation once you experience it for yourself! The interior offers a calm, sophisticated atmosphere, perfect for enjoying a special meal. Each dish of meat served is impressive, leaving you in awe with every plate.- Special Salted Tongue Thick yet surprisingly tender, this signature dish bursts with flavor with every bite.- Salted Liver Completely free of any unpleasant odor, it has a rich and creamy taste that showcases its exceptional freshness.- Grilled Shinshin The deliciousness of the lean meat stands out, enhanced by a toasty aroma from grilling, making it a luxurious treat.- Outside Skirt Juicy and full of meat juices, it strikes a perfect balance between tenderness and robust flavor.- Special Tenderloin and Strip Loin The exquisite sweetness of the fat and delicate texture create an unparalleled Yakiniku experience.Even the final dish, Morioka Cold Noodles, is executed to perfection, ensuring satisfaction throughout the entire course. For anyone searching for a special Yakiniku experience in the Akasaka area, this is undoubtedly a must-visit gem! Less

Tabelog Award GOLD 2023, 2026Tabelog Award SILVER 2022, 2024, 2025Tabelog Top 100 Restaurants 2021, 2022, 2023, 2024, 2025Just a 2-3 minute walk from Akasaka Mitsuke StationReservation Policy: Reservation onlyNew reservations not acceptedBusiness Hours: 18:00 - 20:20Closed: Irregular holidaysSeating: 13 seats at counter and tablesPayment Method: Cash onlyToday's Menu:- Assorted Kimchi- Special Salted Beef Tongue- Salted Outside Skirt- Liver- Knuckle Main Muscle- Special Tenderloin- Chateaubriand- Strip Loin- Horumon- Fried Rice- Cold Noodles- MelonThe quality of the meat, the cuts, and the presentation were all truly impressive.The special salted beef tongue was incredibly delicious.The thick-cut outside skirt was also outstanding.The liver was fresh and had no odor, shining beautifully.Every piece of meat was delicious.This time, I also requested the special fried rice.From the first bite, it was too good.The cold noodles were excellent, as expected.The melon for dessert was a refreshing finish.After finishing the meal, I savored the lingering flavors.I felt grateful for the chance to visit again.It was a great meal! Less

Omakase Course?Numerous alcoholic beveragesAdditional Yakiniku x2Total: JPY 29,000Located a 5-minute walk from Akasaka Mitsuke Station,this Yakiniku restaurant is on the 4th floor of a building.This is my first visit in a year.This time, we had a table for six.There were also tables for four, and a counter for two, with a total of 12 customers.◯ Assorted KimchiKimchi made from napa cabbage, eggplant, and avocado.The spiciness is just right and delicious.◯ Special Salted TongueThe first meat served was tongue.Dipped in lemon juice,it is incredibly tender, almost unrecognizable as tongue, with an amazing amount of fat.Without a doubt, the best tongue in Japan.◯ Salted Hanging TenderTender like Outside Skirt.With less fat, the rich flavor of the lean meat comes through directly.◯ LiverServed with sesame oil,it has a nice texture and strong sweetness.So delicious.◯ Salted Hanging TenderWith each bite, you can feel the rich umami.Both are delicious, but I prefer the salt over the sauce.◯ Knuckle Main MuscleDipped in egg yolk sauce,it is melt-in-your-mouth tender, with the sweetness of the fat standing out.◯ ChateaubriandDipped in egg yolk sauce,it is a dish that allows you to fully enjoy the flavor of the lean meat.◯ Strip LoinServed with grated Japanese radish and ponzu,the balance of lean meat and marbling is exquisite.The moment it melts in your mouth, the umami of the lean meat and the sweetness of the fat spread is unforgettable.◯ Premium Mountain Chain Tripe◯ Miso TongueThe omakase course ended, leaving out the cold noodles and dessert.I added two types of meat:◯ Salted Tongue◯ Salted Loin◯ Morioka Cold NoodlesThe broth has a strong umami flavor and is exquisite.At first, I was told to eat it as is, then add the grated radish kimchi, but it was so delicious that I finished it as is.◯ MelonNot cut into pieces, but in a crescent shape.High sugar content and delicious.The quality of all the meats is extremely high, living up to the title of the best Yakiniku restaurant in Japan.Especially the quality of the tongue was exceptional, just as I remembered from my last visit.The restaurant is not very spacious, but it has a friendly atmosphere, and the explanations were thorough with excellent service.It was a great meal. Less

I visited Akasaka Raimon, a highly sought-after yakiniku restaurant in Tokyo that is notoriously difficult to book. This renowned establishment was awarded GOLD in the 2026 Tabelog Awards. I was fortunate enough to have the opportunity to dine here. This time, I opted for the omakase course, which included a variety of cuts such as tongue, Chateaubriand, knuckle main muscle, hanging tender, and liver. Each dish was, without a doubt, incredibly delicious. The first dish served was kimchi, which was also outstanding, but the eggplant and avocado kimchi left a particularly strong impression. Akasaka Raimon is exceptionally delicious yet incredibly difficult to reserve. Less

We are also featured on Instagram. Please follow us!https://www.instagram.com/nobu.poker【Access】Just a 2-3 minute walk from Akasaka Mitsuke Station.【Menu】- Nasu-style Korean fried simmered dish with avocado kimchi- Special Beef Tongue Salt- Hanging Tender Salt- Special Liver Salt- Knuckle Main Muscle- Hanging Tender with Sauce- Chateaubriand- Strip Loin- Premium Mountain Chain Tripe- Miso Beef TongueAdditional:- Special Beef Tongue Salt- Loin Salt- Morioka Cold Noodles- MelonThis time, we had the second session starting at 20:20.Starting with the Nasu and avocado kimchi, the beautifully plated beef tongue salt was something I could eat endlessly.The highlight was the Chateaubriand. It was so tender that it melted in my mouth, and I believe you can’t find anything like it elsewhere.I ordered more beef tongue and loin as an extra.The collaboration whiskey from HUGE and Yoshinosuke was also exceptionally delicious.I heard that reservations for next year are currently on hold. I’m looking forward to the next one in September.Price: JPY 29,000Service: 10/10Taste: 10/10Time: 20:20 to 22:19Reservations: No new reservations acceptedNext reservation: On-site Less

A return visit to Akasaka Raimon after 5 years!This time, I enjoyed the following menu items:- Tongue- Hanging Tender- Knuckle Main Muscle- Hanging Tender- Chateaubriand- Strip Loin- Tongue (extra)- Salted Loin- MelonThe tongue had a crispy texture, followed by an explosion of exquisite fat that left me speechless!It was so delicious that I ordered a second helping towards the end! Haha.The Hanging Tender was surprisingly juicy, the Knuckle Main Muscle had a refined tenderness, and the Salted Loin showcased the meat's natural sweetness beautifully!The Chateaubriand was so tender it could be cut with chopsticks and melted in my mouth, while the Strip Loin offered an experience of rich, exquisite fat bursting with flavor!The concentrated flavor of the Tongue and the expertly prepared Hanging Tender with a perfect texture completely captured my heart!I finished with a refreshing and richly sweet melon!After 5 years, I was once again reminded of the overwhelming quality of the meat, cuts, and seasoning!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's highlight menu item was the Tongue!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 3-9-12 Akasaka, Minato-ku, Tokyo, Metro Building 4F Nearest Station: Akasaka Mitsuke Station ■ Business Hours Monday to Sunday 18:00 - 23:00 Budget: JPY 20,000 - 29,999 Cards: Not accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─【Rating Criteria】 4.6-5.0 points: A place I want to visit for a lifetime 4.3-4.5 points: I want to return 4.0-4.2 points: Yummy 3.5-3.9 points: Average 3.4 points or below: No comment Less

It’s been a year since my last visit, and I’m grateful to be back.The meat was classic yet astonishing, a true delight.Kimchi Salted Beef Tongue Salted Outside Skirt Liver Marinated Outside Skirt Shinshin Chateaubriand Strip Loin Mountain Chain Tripe Tongue And the exquisite cold noodles. The meat served with the cold noodles was top thigh.Even the melon served at the end was not skimped on.Every bite left me in awe of the quality of the meat. Each piece was generously sized, enough to fill a bowl of rice.Even after overeating, I had no discomfort the next day.And the blissful cold noodles—this alone could keep the restaurant thriving.I won’t be back for a while… it makes me feel a bit sad. Less

I visited "Raimon" located in Akasaka. The interior has a calm atmosphere typical of a yakiniku restaurant, with table seating that allows for a relaxed dining experience. The selection of meat ranges from classic cuts to rare ones, making it enjoyable to compare the differences in texture based on the amount of lean meat and fat. The seasoning is relatively simple, allowing the natural flavors of the meat to shine through with the use of sauces and salt. The aroma when grilled and the varying textures of different cuts kept the meal interesting until the end. The horumon (offal) had distinct textures, and the impression changed depending on how well it was grilled. The service was quite attentive, with smooth delivery of dishes and prompt grill replacements. I felt this is a great place to enjoy yakiniku in a relaxed setting in the Akasaka area. Less

When it comes to yakiniku in Akasaka, there are many options, but this place truly stands out as a memorable choice.First, the tongue.The thickness and the beautiful cross-section instantly elevate your excitement upon seeing it.Just lightly seared, the surface is fragrant while the inside remains moist.As soon as you take a bite, the juices burst forth, and the unique tenderness of the tongue is perfectly preserved. The quality is exceptional.The lean cuts are also impressive.They offer a rich flavor without relying on marbling, delivering a strong meaty taste.The more you chew, the more umami is released, giving you the satisfying feeling of "really eating meat."And the true highlight of this restaurant is undoubtedly the marbled cuts.They look beautifully fatty, yet they are not greasy at all.The moment they enter your mouth, they melt away, leaving only a hint of sweetness.This "melt-in-your-mouth" quality is hard to achieve.The dipping sauce is exquisite, enhancing the meat without overpowering it.It serves as a perfect complement.Even the grilling time is enjoyable, and each piece feels like a true delicacy.Before you know it, your pace picks up, and you find yourself thinking, "Shall I order another plate?"—this place is dangerously enticing.If you want to enjoy truly delicious yakiniku in Akasaka, this is the place to go. Less