Sumiyaki Kinryusan (炭焼 金竜山) Tokyo

I had been wanting to visit Kinryusan for a long time.In conclusion, it was incredibly delicious.Every cut of meat was top-notch, but the tongue was especially outstanding. The moment I took a bite, I thought, "This is something special." The umami of the meat, the sweetness of the fat, and the texture were all just perfect.I've been to many yakiniku places, but this one is in a league of its own.It's no surprise that it's famous and hard to get a reservation.Even right after finishing my meal, I already want to go back.Without a doubt, this is a yakiniku restaurant I want to visit again. Less

I visited the legendary Sumiyaki Kinryusan for the first time, a place where reservations are nearly impossible unless you're a regular. A colleague of my junior made the reservation for us—special thanks to them! We were a party of four, enjoying a charcoal grill style in a cozy atmosphere.⚫︎ Salad ⚫︎ Assorted Kimchi ⚫︎ Salted Liver ⚫︎ Premium Salted Tongue ⚫︎ Premium Kalbi ⚫︎ Chateaubriand ⚫︎ Horumon ⚫︎ Knuckle Main Muscle ⚫︎ Cold Noodles ⚫︎ Gukbap (Rice in Soup) ⚫︎ Kalbi Soup ⚫︎ Simmered Dish (Complimentary) From the very first bite of the premium salted tongue, I was hooked. It was absolutely incredible. The kalbi was cut generously, perfectly seasoned, and melted in my mouth. The knuckle main muscle is enjoyed dipped in egg, showcasing the rich flavor of the lean meat. The high-quality meat pairs wonderfully with the rich sauce. The Chateaubriand is expertly grilled by the staff.This was the best Chateaubriand I've ever had, though as an average person, I've only had it a few times. The meat was so delicious that I barely noticed the side dishes like cold noodles, gukbap, and soup—perhaps my palate has become too refined! I was thrilled to have made it to the top for the first time. Thank you very much! Less

No first-time visitors allowed.I made a reservation and was given a specific date to return by the restaurant, and I will do everything I can to come back on that day to keep my reservation.In the past, I used to make reservations every 3 to 4 months, but recently it has been every 8 months.While they have a policy of not accepting new customers, it seems that there are indeed some new customers coming in through strong connections.I wonder if it will eventually become just once a year.Now, as for this restaurant, the Premium Loin is truly exceptional.I usually avoid ordering loin at other yakiniku places because it makes me feel sick, but the loin at Kinryusan is in a league of its own.It is genuinely delicious. Less

A popular Yakiniku restaurant, Sumiyaki Kinryusan, is known for being hard to get a reservation at, and many people love this place. The meat is rich in fat, but surprisingly, it’s not too greasy and doesn’t weigh heavily on the stomach. The hearty Yakiniku experience here is exceptional, and the flavor of the meat is addictive.This time, I dined with three friends and focused on enjoying the premium tongue and outside skirt. After all, you have to climb Kinryusan!Potato Salad Kimchi Namul Premium Tongue Salt Liver Outside Skirt Regular Kalbi Egg Over Rice Special Grilled Bibimbap Less

I was invited to join a regular customer’s table and visited after nearly a year. As always, I was truly impressed by the quality of the meat served. Personally, I’m not very fond of raw textures or rare cooking, but the meat at Kinryusan is in a league of its own. Even when enjoyed rare, there’s no unpleasant odor or heaviness—only a pure sweetness and umami that spreads delightfully, making it one of the few special places where I can genuinely enjoy my meal with complete peace of mind. Moreover, the staff's prompt and efficient service is truly remarkable. From serving the meat to clearing the plates, their handling was exceptionally smooth, and the entire course was completed in about an hour and a half, making for a very speedy experience. I was able to savor high-quality meat in a well-paced manner, and by the end, I was completely satisfied and full. Thank you for providing such a premium experience with top-notch meat and a pleasant atmosphere. It was a great meal! Less

This is a well-known and highly acclaimed yakiniku restaurant. I can't make reservations myself, so my foodie friend took me there again today. Every time, I'm amazed by the deliciousness of the meat. The tongue was as tasty as always, but this time, the outside skirt was exceptional. When grilled slowly without rushing, it retains an incredible amount of moisture, and the moment you bite into it, the juices burst out. Even now, I can still remember how delicious it was... I wonder when I’ll be able to go again. It's the best place I always want to visit. Less

【Order】☆Premium Beef Tongue ×6☆Liver Salt ×5☆Outside Skirt ×5☆Premium Loin ×2☆Kimchi Assorted Platter☆Chanja☆Cold Noodles ×3【Total Payment】5 people: JPY 87,0003 alcoholic drinks【Review】This is my second visit.Personally, it’s a familiar place I’ve been coming to since childhood.It’s now known as a restaurant that’s hard to book, but considering the quality of the meat, it’s understandable.The tongue, in particular, is exceptional, with a perfect balance of thickness, texture, and flavor.It’s safe to say it’s a signature dish.Other cuts also show consistent quality, and the overall high standard is evident.Because it’s simple yakiniku, the difference in ingredients is clearly noticeable.While making a reservation can be challenging, I believe it’s a yakiniku restaurant worth visiting.－－－－－－－－－－－－－－－－－－－－Thank you for always reading my reviews.I would greatly appreciate any "likes," "follows," or "saves" for the restaurant.Camera: RICHO GRⅢxInstagram: xxtaimuxx*Please feel free to follow me on Instagram as well.－－－－－－－－－－－－－－－－－－－－ Less

I visited "Kinryusan" in Shirokane-Takanawa, Tokyo. As a long-established restaurant with a stellar reputation, it exceeded my expectations in terms of satisfaction. The quality of the meat was exceptional across all cuts, with a perfect balance of marbling and rich flavor that allowed me to appreciate the quality with every bite. The seasoning was simple, which highlighted the natural deliciousness of the meat, making it a perfect match with rice. The staff provided attentive service, and the atmosphere was lively yet comfortable. I can understand why reservations are hard to come by; this is a must-visit for any yakiniku lover. Less

Once you try the meat here, you might find it hard to be satisfied with other places. You will be overwhelmed by the quality of all the meats and the cutting techniques. Reservations are difficult to secure, but this is a fantastic restaurant that you should visit at least once in your lifetime. The thickness and marbling of the tongue will astonish you. The Chateaubriand is so tender that you won't even need your teeth, and the rich flavor of the meat comes through beautifully. Every piece of meat was truly impressive. Less

I visited Kinryusan in Shirokane. My friend goes there regularly, so I've been multiple times, but it seems that first-time visitors have a hard time making reservations. I think if you get someone to take you and become friends with the staff, you might be able to secure a spot.At Kinryusan, you can really taste the high-quality fat, making rice a must! The tongue is, of course, delicious, but the kalbi is something else. They serve top-notch fatty meat that you can't find anywhere else, and I have no idea where they source it from. It's incredibly tasty when you dip it generously in the sauce. Less

Store Name: Sumiyaki Kinryusan Nearest Stations: Shirokane-Takanawa, Hiroo Average Cost: JPY 24,000 per person Reservation: Yes (invitation) Visit Time: 8 PM on a holiday Number of People: 8 Tabelog Rating: 4.33 (visited in July 2026) Invited for a summer meat feast! Orders: - Kimchi Assortment x2 - Namul Assortment x2 - Premium Salted Tongue x8 - Special Liver x3 - Special Kalbi x4 - Lean Loin x4 - Special Loin x5 - Tenderloin x4 - Outside Skirt x4 - Cold Noodles x2 - Stone-Grilled Bibimbap x2 The Premium Salted Tongue was beautifully presented like a blooming flower, with a unique cut that was not in rounds, offering a large size and a delightful, juicy texture! The kalbi was marbled beautifully, and the tenderloin and outside skirt had excellent quality and flavor! Overall, the generous cuts provided a satisfying and fulfilling experience! The staff were attentive, frequently changing the grill and serving the bibimbap in individual portions for each person. Their service was excellent! I look forward to visiting again! Less

【Ordered Menu】・Premium Beef Tongue・Special Kalbi・Special Loin・Lean Loin・Special Liver・Tenderloin・Outside Skirt・Assorted Kimchi・Assorted Namul・Stone-Grilled Bibimbap・Cold NoodlesFinally made it to Kinryusan!!I was able to visit with some regulars, making this my first time here✨(so happy)The presentation of the beef tongue was stunning (ﾟ∀ﾟ)Each slice was large and satisfying ❤️The liver was so fresh that I wondered if it even needed to be cooked—absolutely no odor, just perfect~ ❤️The kalbi and outside skirt were delicious as well (^ ^)I couldn't resist ordering white rice... (laughs)It was a great meal✨ Less

Just a 12-minute walk from Shirokane-Takanawa Station, I visited "Sumiyaki Kinryusan," a bronze award-winning restaurant recognized as one of the top 100 Yakiniku spots in Japan. It had been a while since I climbed the peak of domestic Yakiniku excellence! I was invited and arrived on a weekday at 6 PM. While waiting for the restaurant to open, I spotted an Olympic gold medalist judoka arriving as well. I left the meat orders to my regular friend who organized the outing. The first dish was the premium beef tongue, which was truly impressive and a signature item. The special liver was cooked just enough to keep it tender and melt-in-your-mouth delicious. I chose the medium kalbi intentionally, which was on par with other restaurants' special cuts, featuring sweet marbling and juicy flavor. It was hard to choose which was better! The outside skirt was enjoyed with both sauce and salt, and both were undeniably tasty. I had two bowls of rice, a tamago gohan (egg rice), and a gukbap (rice soup), and I was completely satisfied while enjoying every bite until the end. 【Items Ordered Today】1. Premium Beef Tongue2. Special Liver3. Medium Kalbi4. Outside Skirt with Sauce5. Outside Skirt with Salt6. Tan-tare7. Horumon8. Lean Roast9. Tamago Gohan10. GukbapRiceBottle BeerHighballMakgeolli Less

Tabelog Yakiniku Category: 4.32, Ranked 7thWe ordered the following:Various meats:- Premium Beef Tongue: JPY 7000 ⭐️- Special Beef Liver: JPY 2000 ⭐️- Knuckle Main Muscle (Seared): JPY 3500 ⭐️- Outside Skirt: JPY 4500 ⭐️⭐️- Chateaubriand Set: Market Price ⭐️- Various DrinksTotal Bill: JPY 22000This is a well-known, highly sought-after yakiniku restaurant that is notoriously difficult to book. I never thought I would get to visit, but I was pleasantly surprised to have the opportunity! All the meats were thickly sliced and of high quality, which was fantastic.The staff were friendly and made me feel warm and welcomed. I would love to visit again if I get the chance.It was a great meal! Less

I visited Kinryusan, known as a difficult-to-book restaurant.The moment I tasted the thick-cut beef tongue, I understood why this place is so popular. Despite its thickness, it was surprisingly tender, with a beautifully charred exterior and a moist, juicy interior. The quality was such that I felt it was worth coming here just for the beef tongue alone; it was the most memorable I’ve ever had.Following that, the lean cuts, marbled beef, and thick slices of meat were all of exceptionally high quality, with not a single dish leaving me feeling "just average." Each cut had its own unique character, but all showcased the natural flavors of the meat beautifully. The grilling over charcoal was consistently well-executed, and I could truly appreciate the overall high standard throughout the meal.The seasoning was simple—salt, pepper, lemon, and sauce—enhancing the quality of the ingredients. It paired excellently with white rice, and the satisfaction of eating the beef tongue with rice was particularly high.On the other hand, the stone-grilled bibimbap and the cold noodles I sampled at the end left a standard impression. They weren’t bad, but I felt that the main focus of this restaurant was to enjoy the meat until the very end.The meal had a good pace, lasting about an hour, and I was able to fully concentrate on enjoying the yakiniku. There were no flashy presentations; this place purely relies on the quality of the meat and the grilling technique. If you love yakiniku, I believe it’s worth experiencing at least once. Less

It had been about three years since my last visit to Kinryusan. Having tried various yakiniku places since then, I was excited to see how this one would compare.The beef tongue was delicious, as expected. I preferred it lightly grilled to retain some of its raw texture.The outside skirt was thick and very juicy, pairing well with the sauce.The Chateaubriand was cooked perfectly. However, at my age, the fat might be a bit too rich for me—though that’s more of a personal issue.As expected from a renowned restaurant, the food was excellent. Less

I revisited the legendary restaurant "Kinryusan" in Shirokane-Takanawa. Starting with the beautifully presented Special Tongue, I enjoyed the thick Chateaubriand, which was grilled over charcoal to lock in its rich flavors, and the glossy, fresh liver—everything was of astonishing quality. The secret, rich sauce combined with the overflowing juices of the Wagyu created a blissful moment that washed over me like waves. Even the final dish, the watermelon cold noodles, was perfect, leaving me in awe throughout this pinnacle of Yakiniku. Less

This restaurant, alongside its sister establishment "Raimon," is arguably the hardest Yakiniku restaurant in Japan to get a reservation at. Known for being one of the most sought-after Yakiniku spots, "Kinryusan" is a place that every meat lover dreams of visiting. They do not accept reservations from first-time visitors at all, and only regular customers can keep the reservations flowing at this legendary establishment. Even for regulars, the frequency of visits is about once every six months, and there are hundreds of groups on the waiting list. Interestingly, before opening the current location in Shirokane-Takanawa, the owner and her husband had actually opened a Yakiniku restaurant in London. They later expanded to another location in Tokyo before establishing this branch around 50 years ago. With a history spanning nearly half a century, this restaurant is steeped in tradition. The restaurant is located about an 8-minute walk from Shirokane-Takanawa. It has only four tables: two for four people and two tatami seating areas. The largest tatami area can accommodate up to 6 to 8 guests. Operating hours are from 18:00 to 22:00 with two seatings, and on weekends, they open at 16:00. New reservations are not accepted, so you will need to be accompanied by a regular customer to dine here. For the salt dishes, they offer only the premium tongue and liver, while the outside skirt, loin, and short rib are so delicious with their sauces that it's recommended to enjoy them that way. 【Order】Kimchi Assorted Platter: JPY 1,200Premium Tongue Salt: JPY 5,500Medium Short Rib: JPY 3,000Knuckle Main Muscle Grilled: JPY 3,500Special Liver: JPY 2,000Outside Skirt: JPY 4,500Tenderloin: JPY 3,500Cold Noodles: JPY 1,200 Less

If you like, save, or follow, it encourages me! :)【Overview】- A yakiniku restaurant located between Shirokane-Takanawa and Hiroo, near Shirokanedai.- Reservations are a must, but occasionally there are cancellation slots available.- Cash only.【Dishes】- Premium Tongue Salt- Outside Skirt- Special Tripe- Special Loin- Lean Loin- Egg Soup- Assorted KimchiI had a one-hour challenge from a cancellation slot. The thick cuts of Premium Tongue Salt and Outside Skirt were satisfying yet tender and easy to eat. Since it was an early time slot, I enjoyed a variety of hearty meats, including the well-marbled Special Loin, which left me pleasantly full despite the limited number of dishes. Less

■ Atmosphere and OccasionI was invited by a senior colleague to the incredibly popular restaurant "Sumiyaki Kinryusan," which I had wanted to visit for a long time. This long-established yakiniku restaurant is located in Shirokane and has a nostalgic, retro charm that sets it apart from the trendy, smoke-free roaster spots. The interior is cozy, featuring a few table seats and two tatami mat rooms. This time, six of us men used the tatami room.It’s the perfect space for a night of indulging in delicious meat. The staff provided warm hospitality that matched the restaurant's atmosphere. They promptly cleared away empty plates, allowing us to enjoy a stress-free and pleasant experience throughout the evening.■ Food ImpressionsJust opening the menu filled me with excitement, and we ordered all the classic items. The first standout was the "Beef Tongue." Its thickness was astonishing, completely overturning my previous concept of tongue! It was perfectly seasoned, and with every bite, the umami burst forth. The "Chukalbi" and "Harami" were also incredibly thick cuts, and the moment I took a big bite, I felt like the luckiest salaryman in the world.We also enjoyed "Motsu," "Liver," and palate cleansers like "Egg Soup," "Kimchi Platter," and "Namul Platter"—everything we tried was absolutely top-notch. The quality of the meat is truly remarkable.■ Budget and Cost Performance EvaluationAs for the bill, after eating to our limits and enjoying drinks, it came to about JPY 20,000 per person. If you want to eat the best meat in Japan until you’re full, this is definitely a "must-visit restaurant." With this quality and portion size, JPY 20,000 is a steal; at other places, you could easily be charged JPY 30,000 to 40,000. It’s overwhelmingly affordable. Making a reservation is the biggest challenge, but if you get invited or are lucky enough to find an opening, it’s absolutely worth using a vacation day to go! Less

I revisited my favorite Sumiyaki Kinryusan after three months!I had a blissful time with fellow meat lovers!We started with the premium salted tongue!The beautifully marbled thick-cut tongue, when grilled over charcoal, was crispy on the outside and astonishingly juicy on the inside!The perfect amount of salt enhanced the rich flavor of the meat to the fullest!The special liver was an overwhelming delicacy that showcased its freshness, and true to its glossy appearance, there was no trace of any unpleasant odor!Only the rich sweetness and deep umami spread across my palate, clearly demonstrating the difference in freshness!Next, the outside skirt was thick yet surprisingly tender, bursting with robust meat flavor with every bite!It paired excellently with the deep-flavored special sauce, making me want to devour more rice!The knuckle main muscle was packed with the charm of lean meat, and the delicate balance of fine meat texture and elegant fat was exquisite. When lightly grilled, it offered a silky smooth mouthfeel and the rich flavor of the lean meat was truly enjoyable!We unanimously ordered more tongue!The potential of the meat itself, along with the cuts and seasoning, was simply perfect!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's featured dish is the knuckle main muscle!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 3-14-1 Shirokane, Minato-ku, Tokyo, 1F Dai 1 Mansion Nearest Station: Shirokane-Takanawa Station ■ Business Hours Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday 18:00 - 22:00 Closed on Monday 18:00 - 20:00 20:00 - 22:00 On weekends, from 16:00 Budget: JPY 20,000 - 29,999 Cards: Not accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─ 【Rating Criteria】 4.6-5.0 points: A place I want to keep coming back to for life 4.3-4.5 points: I want to repeat 4.0-4.2 points: Yummy 3.5-3.9 points: Average 3.4 points or below: No comment Less

Sumiyaki Kinryusan in Shirokane-Takanawa: A Yakiniku Experience Like No Other in TokyoTokyo is home to countless yakiniku restaurants. Some are trendy new spots, while others are high-end establishments run by renowned chefs. There are places that specialize in rare cuts of meat and those that proudly showcase the names of their producers. However, when it comes to the restaurants that true yakiniku lovers ultimately seek out, the number is surprisingly small. At the top of that list is Sumiyaki Kinryusan, quietly nestled in a residential area of Shirokane-Takanawa."It's hard to get a reservation here." Such words alone cannot capture the allure of this place. Kinryusan is not just a popular restaurant; it is a place that elevates the happiness of the dish known as yakiniku to its utmost limits.A Sanctuary for Yakiniku Lovers Hidden in ShirokaneUnlike the high-end restaurants found in Azabu and Nishiazabu, Shirokane has an atmosphere that attracts adults who appreciate authenticity over extravagance. Walking from the station into the residential area, one might wonder if a restaurant with a multi-year waiting list truly exists in this quiet neighborhood. And then, the renowned peak of the yakiniku world, Kinryusan, appears.Beyond its warm ambiance lies a world that meat lovers across the nation dream of. The aroma of charcoal fills the air. Excited conversations can be heard from neighboring tables. And before you, glossy cuts of meat are served. From the moment you take your seat, you know this night will be something special.A First Ascent to RememberEven the tongue becomes a star at this remarkable establishment, which cannot be measured by its signature dishes alone. What makes Kinryusan special is its uncompromising quality across all cuts. When the tongue is served, the first surprise is its thickness. But that thickness is precisely its charm. As it is grilled to a perfect crisp, the juices burst forth with a satisfying crunch. With each bite, the umami expands, making it clear that this is not your average tongue. The unique cut is also noteworthy; while many modern yakiniku restaurants serve tongue in separate cuts to highlight each part's flavor, this dish is different. It features a large cut that has been vertically sliced from the base to the center, spreading out like a butterfly, allowing for a generous taste of the tongue.A Secret Sauce That Creates AddictionWhat makes Kinryusan's meat truly unique is its sauce. Sweetness. Richness. The aroma of soy sauce. This exquisite balance is the very reason it has been beloved for years. The moment the grilled meat is dipped in the sauce, it amplifies the meat's umami exponentially. When you dip the red meat from the knuckle into the egg-based sauce and take a bite, it elevates the wonderful quality of the meat to another level.Happiness in Eating Meat, as Taught by HaramiThe thickly sliced harami is reminiscent of a high-quality steak. No knife is needed. The moment you bite into it, the juices flow out, revealing the robust umami characteristic of red meat, the smokiness from the charcoal, and the lingering taste of the sauce. What is the joy of eating meat? The answer is encapsulated in this dish. The true value of Kinryusan lies not in the beauty of the meat but in the "deliciousness of the fat." In recent years, the yakiniku scene has seen a rise in the popularity of lean cuts. Fat is considered heavy, and red meat is seen as the ultimate choice. Yet, Kinryusan remains unchanged. Here, the stars are the beautifully marbled wagyu. But do not be mistaken; the allure of Kinryusan does not lie solely in the marbling. It is in the quality of the fat. As it heats on the grill, the fat slowly begins to melt into a translucent state. The rising aroma is sweet and somewhat luscious. And the moment it touches your tongue, it melts away with the warmth of your mouth. Rich yet not overwhelming. Powerful yet not heavy. The sensation of fat transforming into umami. This is what defines Kinryusan. Enjoy the exquisite marbling of the special loin, with its low melting point, and savor the sensation of it dissolving in your mouth after just a few seconds on the grill, or enjoy it with rice for a delightful chewing experience.The "Snow Mountain Kalbi" That All Yakiniku Lovers Dream OfIf asked to choose just one dish at Kinryusan, many regulars would likely mention the kalbi. The menu lists it as "medium kalbi." What does "medium" mean? Its beautiful marbling rivals that of other restaurants' special kalbi, resembling a mountain covered in snow. It’s easy to understand why it’s referred to as "snow mountain" among yakiniku enthusiasts. As the fat sizzles on the grill, the smoke envelops the meat. You must time it perfectly to take a bite just as it reaches the ideal color. In that moment, the sweetness of the wagyu bursts forth, followed by an overwhelming umami. You won’t detect the unique flavors that often divide opinions about kalbi. How does it achieve this?I also tried the liver and upper mino, and in terms of freshness, texture, and seasoning, they are of a quality that warrants a visit solely for those dishes. If you’re discussing yakiniku in Tokyo, this is a place you must visit at least once. Trends change, and popular restaurants come and go. Yet, Kinryusan has remained at the pinnacle of Tokyo's yakiniku scene for years. The reason is simple: The meat is delicious. Incredibly delicious. And on the way home after finishing your meal, you find yourself thinking about when you can return. That is the hallmark of a great restaurant. Less

I finally visited Kinryusan, a famous Yakiniku restaurant that anyone who loves grilled meat has likely heard of. It was bustling with many customers on that day! ■ Ordered Menu - Premium Beef Tongue - Special Liver - Knuckle Main Muscle - Outside Skirt - Rice - Special Loin - Short Rib - Premium Tripe - Cold Noodles ■ Impressions All the meats were impressive, but personally, I particularly enjoyed the tongue, liver, knuckle, and outside skirt ❤︎ The tongue had a delightful crunch while still being rich in fat, making it incredibly juicy. With each bite, the umami spread, and it’s no wonder it’s a popular menu item! ✨ The special liver showcased excellent freshness and a rich flavor. Its melt-in-your-mouth texture was remarkable, making it a must-try for liver lovers. The knuckle was served with a sauce and egg. The combination of the meat's umami and the creaminess of the egg paired perfectly with the rice! I found myself finishing the rice quickly. The outside skirt had a great balance of tenderness and meat flavor, making it enjoyable until the very last bite. It left a strong impression on me among the dishes I ordered. Kinryusan cuts the meat differently depending on the type, which adds a unique texture and flavor to each. I truly enjoyed the distinct differences among the various cuts of Yakiniku! ✨ Overall, I was highly satisfied with the special loin, short rib, and premium tripe, and I spent the entire time thinking, "Yakiniku really is the best!" ❤︎ This is a must-visit gem in Shirokane for any Yakiniku lover. Although making a reservation can be a bit challenging, there are plenty of reasons to make the trip! Less

Located just over a 10-minute walk from Shirokane-Takanawa Station, this long-established yakiniku restaurant has been around for nearly 50 years and is notoriously difficult to book. Everything here is delicious and well-balanced, with thick cuts of meat that are considered some of the best in Tokyo. The restaurant has maintained a Bronze medal on Tabelog for 10 consecutive years.Unlike its sister restaurant, Raimon, which is also hard to reserve, this place offers an a la carte style. The attentive service is another reason for its popularity!Here’s a rough list of what I ordered:◾︎ Premium Tongue Salt ◾︎ Outside Skirt ◾︎ Knuckle Main Muscle ◾︎ Special Liver ◾︎ Medium Rib ◾︎ Special Loin ◾︎ Premium Tenderloin ◾︎ Cold Noodles ◾︎ Yukgaejang Soup ◾︎ Komtang Soup This is a traditional restaurant that focuses on meat quality and flavor rather than just presentation. That’s why it never gets boring and keeps regulars coming back for more.Each cut is top-notch, and the thickness provides a satisfying bite, making it feel unique as you can eat as much as you want.I can’t wait to go back. It was a great meal! Less

About a 15-minute walk from Shirokane-Takanawa Station on the Namboku Line, you’ll find the renowned Yakiniku restaurant, Kinryusan, which stands alongside other famous spots like Tokyoen, Kousen, and Sawaiishi.The quality of the meat is exceptional, cut thickly and generously. Starting with the Special Tongue, I was swept away by a flood of delicious meats, including Shinshin, Special Filet, and Special Outside Skirt. The simple sauce enhances the natural flavors of the meat beautifully!Moreover, the charming owner (or should I say the "signboard daughter"?) has a wonderful personality. She personally attended to our table, guiding us on the best ways to grill and enjoy each type of meat.To top it all off, we received a surprise gift to take home, making for a perfect evening. It was a great meal! Less

Sumiyaki KinryusanInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited Sumiyaki Kinryusan, a recipient of the Tabelog Award 2026 Bronze and selected as one of the top 100 restaurants. It’s a challenging peak located in Shirokane! This time, I joined a gathering of four people.I always look forward to visiting Kinryusan, and tonight we enjoyed a hearty meal of yakiniku while chatting away!Here’s what we had that day:Yakiniku paired with rice is simply the best. The simplicity of meat and white rice is unbeatable. Just eating it makes me happy!- Kimchi Assorted Platter - Premium Salted Tongue - Salted Liver - Special Loin - Rice - Medium Kalbi - Shinshin Grilled with Egg Yolk Sauce - Namul - Mixed Horumon (Upper Mino, Horumon) - Uterus - Yukgaejang Soup - Komtang Soup I had a wonderful time and would love to visit again. It was a great meal! Less

I was invited again to visit this restaurant. Starting with the tongue, then moving on to the loin and kalbi, the quality of the meat here is incredibly light, and the sauce enhances the natural flavors of the meat, making it truly delicious. The Chateaubriand is priced at market value, but I estimate it to be around JPY 15,000 to 20,000 per person. Although I didn't drink much, the bill came close to JPY 40,000, probably because we ordered the Chateaubriand. If you make an early reservation, it can feel a bit rushed as the next group is waiting, but for someone like me who eats quickly, it was a good pace. Less

Fortunately, I had the opportunity to visit again!I still can't forget the tongue and Chateaubriand from my last visit... I'm truly delighted.Here’s what I ordered:- Premium Tongue → A masterpiece. It’s thin yet retains a wonderful texture, incredibly tender and delicious.- Chateaubriand Set → The chunk of Chateaubriand along with the thin tenderloin is simply the best.- Outside Skirt → Really delicious, but it was slightly overshadowed by the other high-quality dishes. It’s my favorite cut, though.- Knuckle Main Muscle (Aburi) → This was originally a yukhoe dish, and you can grill it to your liking. Last time it had a stronger texture, but this time it was softer and even tastier.- Medium Rib → This oily medium rib didn’t leave me with any heaviness the next day. It was so delicious that I ended up eating too much, haha.- Special Liver → I forgot to take a picture, but it was rich and flavorful without any unpleasant taste.- Premium Tripe → Consistently delicious.- Medium Rice- Kimchi- NamulThe sauces at this restaurant are truly amazing! I can see why regulars keep coming back. I hope to be invited again someday or find a way to come back on my own.It was a great meal! Less

Visit Date: June 12, 2026 Location: A 10-minute walk from Shirokanetakanawa Station Reservation: Yes, invitation, uncertain Wait Time: None, due to reservation Number of People: 6 Cost: JPY 17,000 per person Order: Premium Salted Tongue Liver Grilled Shinshin Yukhoe Outside Skirt Medium Kalbi Special Loin Tenderloin Grilled Bibimbap (off-menu) Notes: This yakiniku restaurant is located in Shirokanetakanawa. It’s a 10-minute walk from Exit 4 of Shirokanetakanawa Station on the Tokyo Metro Namboku Line and Toei Mita Line. The restaurant is on the first floor of Daiichi Mansion. Closed on Mondays. Operating hours are generally from 6 PM to 8 PM and 8 PM to 10 PM on weekdays and weekends, but may open from 4 PM on weekends. The menu is a la carte only, with no set courses or all-you-can-drink options. Daily recommended dishes are written on a blackboard inside. It is reservation only, but currently not accepting new reservations. There are 18 seats available, including table seating and sunken kotatsu seating, with no private rooms. Children are welcome. Private reservations are negotiable. Credit cards and electronic payments are not accepted. There is no dedicated parking, but coin parking is available nearby. Less

I can't remember how long it's been since my last visit... This month has turned out to be a truly happy one, with both the "Raimon Pilgrimage" and "Kinryusan Summit" happening in the same month. This time, I visited with a group of seven, and we left the meat selection entirely to the chef.We began our meat feast with the classic salt-grilled tongue. Liver, Knuckle main muscle, Outside skirt, Short ribs, Chateaubriand, Tenderloin, and more...Needless to say, the presence of the meat served before us was overwhelming.It's not just about being large or thick; words like that can't fully capture the strength of the meat itself, and the satisfaction that washes over you the moment you take a bite is simply extraordinary.The freshness of the meat is, of course, remarkable, and the skillful knife work is calculated to enhance the flavor of the ingredients. Then there's the unique sauce that elevates the meat's umami to its peak. Everything fits together perfectly.While the final grilling depends on individual skill, this place is still the best.As I savored the pure joy of tasting the meat, I indulged myself, continuously moving my chopsticks. There is no greater culinary bliss.It was a great meal! Less

If you love yakiniku, you’ve likely heard of this reservation-only gem, and it certainly lives up to its reputation. Known as one of the top yakiniku restaurants in the country, it’s famous for being difficult to book a table.What surprised me first was the generous portion of each cut of meat. Whether it’s tongue, outside skirt, or short ribs, every piece has a substantial presence, allowing you to savor the joy of a mouthful of meat. The quality is exceptional, with the rich flavor and sweetness of the Wagyu fat spreading with every bite, providing a simple yet overwhelming sense of satisfaction. The large cuts of meat were particularly impressive visually.On the other hand, I found the dipping sauce to be a bit on the lighter side. It seemed to be intentionally subtle to enhance the meat's natural flavors, which might leave those who prefer bolder tastes feeling slightly unsatisfied. However, this allows you to truly appreciate the inherent deliciousness of the meat, which is a hallmark of Kinryusan.This restaurant embodies the essence of enjoying great meat without flashy presentations. Although securing a reservation can be challenging, I highly recommend visiting if you get the chance. Less

There are a few dream restaurants that I admire but probably won't ever get to visit, and Sumiyaki Kinryusan is one of them.This place is frequented only by regular customers throughout the year, and even they can only make reservations every six months for its extremely rare seats. I was fortunate enough to be able to take a spot as a proxy for my boss.We dined at 8 PM, at the farthest table.- Premium Salted Tongue- Knuckle Main Muscle- Medium Rib- Outside Skirt- Chateaubriand (served with Tenderloin)Without a doubt, this was the best yakiniku I've ever had in my life. The tongue and chateaubriand were particularly exquisite.Yakiniku isn't just about using good meat; it requires skill in cutting, seasoning, and grilling, which makes it quite a challenging genre to master. However, this place surpasses all expectations.It was truly delicious.I want to eat it again.But it seems that won't be possible anymore. There are things that are impossible no matter how much money you have. I guess I won't be able to go again... Less

A luxurious time spent at Kinryusan...I was fortunate enough to be invited for a meal at Kinryusan in Shirokane.From start to finish, I was overwhelmed by the high quality of the meat served. The beautifully marbled cuts, quickly grilled over charcoal, burst with the rich flavor of quality fat as soon as they hit my palate. The potential of the meat itself is incredibly high. The sauce is not overpowering and enhances the flavor of the meat to its fullest. I was particularly impressed by the Chateaubriand and Outside Skirt. They had a delicate texture that melted in my mouth, with the refined umami of the red meat concentrated perfectly—truly a supreme delicacy.Moreover, the Outside Skirt released juicy meat juices with every bite, pairing excellently with the sauce, making it impossible to put down my chopsticks. I thoroughly enjoyed the delicious meat. Less

(Grateful to visit that famous restaurant, Part 2/2)After leaving the first restaurant, Kanekoya at Tamachi Station, I walked towards the next place in Shirokane!Just a few years ago, this was the route I took daily for my commute. Walking about 30 minutes from Tamachi Station, along with "Zetto 2323", I arrived at a hidden gem in a residential area, Japan's most difficult-to-book "Yakiniku restaurant".This is my visit to "Sumiyaki Kinryusan"."Zetto 2323" frequently visits this restaurant, and the owner kindly invited him, which led to my invitation as well, as there was one spot available for a reservation for four.It's just a few seconds from my previous workplace, less than a minute's walk from the premises.However, when I asked my superiors at work, they said, "Reservations are over six months in advance, and you can't book without a prior acquaintance!" This place is notoriously hard to visit!There are even rumors about buying and selling reservation spots online...It's the closest restaurant to my previous workplace, yet the hardest to visit. Thanks to Zetto, I was able to make this visit. I am truly grateful. m(_ _)mI arrived at 17:50 on a Sunday, with a reservation at 18:00, arriving a bit early. Then, from across the street, the master couple of Zetto's acquaintance arrived at the restaurant.After greeting them, I entered the restaurant, which has three table seats and a small sunken area, with a very compact space that can barely accommodate 20 people!I entrusted the menu to the master and his wife, who kindly invited me, without even looking at it.【Today's Menu】- Sapporo Lager Aka boshi large bottle: JPY 1,000 x 2- Oolong Highball: ? x ?- Premium Salted Tongue: JPY 5,500- Outside Skirt: JPY 4,500 x 2- Salted Liver: JPY 2,000- Assorted Kimchi: JPY 1,200- Special Loin: JPY 4,000- Korean Perilla Leaves: JPY 1,000- Medium Kalbi: JPY 3,000- Japchae: ? x ?- Mentaiko Pasta Salad: ? x ?- Half Cold Noodles: ? x 4The restaurant does not serve draft beer, so we shared two large bottles of Sapporo Lager Aka boshi among four people, raising a toast to express our gratitude for being able to visit.I asked the master couple to take a photo together, handing them the "Juman Gokumanju" I brought as a gift, and also gave some to the restaurant's mother.After finishing the greetings, I set up my paper apron!【Premium Salted Tongue】The first dish was visually stunning! Instead of the usual round slices, it was presented in flat slices. I occasionally see this, but it’s definitely a high-end restaurant.As I was taking photos, the master, who is also a restaurant owner, quickly moved the plate closer and started grilling the meat!Now, I will enjoy the tongue grilled by the master.As I took a bite, I was amazed by the thickness of the tongue! It was bursting with flavor in my mouth—absolutely the best!The texture was not crunchy but tender, which was a first for me with tongue!The lemon juice added a salty touch, enhancing the flavor! Such thoughtful details truly reflect a renowned restaurant.【Outside Skirt】The outside skirt had a beautiful marbled pattern, reminiscent of a cantaloupe! I had never seen such marbling in outside skirt before!And of course, it was thick meat as well!The master took care of grilling throughout the evening, and I felt a bit guilty for making him do all the work. He has been coming to this restaurant for many years and has grilled the meat here for decades!I dipped it in the sauce and enjoyed it, and the thick outside skirt was incredibly tender!What surprised me was the sauce! It was a light, translucent sauce with a gentle sweetness, not overpowering the meat's flavor, just a hint of soy sauce. Like the lemon juice, it felt like a hallmark of a great restaurant.I ended up ordering another plate of this later!【Salted Liver】Among the orders, liver was also chosen! It’s one of my personal favorites.》》Inner Voice《《The meat I just had was from another dimension, and I have high expectations for the beef liver from a Yakiniku restaurant that can source such quality!The grilled liver was enjoyed with lemon juice.This liver was sweet—so sweet! Could it be the effect of the salt in the lemon juice? I’ve never experienced liver this sweet in my life.And of course, there was no tendon at all, it was so sweet it felt like I might faint!【Assorted Kimchi】The kimchi platter included napa cabbage kimchi, kaktugi, and cucumber kimchi.Among them, the kaktugi was slightly dried before preparation, and the texture of the radish was very pleasant.The flavor was well-balanced with sweetness and spiciness, with just a hint of acidity!【Special Loin】The loin that arrived looked like it had just snowed, with a marbling that gave that impression!Dipping it in the sauce, I took a bite...The volume was incredible in my mouth, and with every chew, the fat burst forth! I thought loin was supposed to be lean meat, but this special loin was incredibly marbled—amazing! It was delicious and, of course, very tender!【Medium Kalbi】The contrast of red and white was visually striking, with a "pink" appearance.Dipping it in the sauce, I took a bite...Wow, I could feel the sweetness again! And of course, it was so tender, it disappeared in my mouth instantly. The meat was incredibly delicious!【Korean Perilla Leaves】The soft medium kalbi paired with Korean perilla leaves, with a sweet and slightly spicy miso to wrap it up—I took a bite and thought, "Miso! This is delicious!"【Japchae】I wasn’t sure if we ordered this or not!? The wife of the master and the restaurant's mother seemed to be good friends, so it appeared we received it as a gift!? After all the meat, this dish was a comforting addition.【Mentaiko Pasta Salad】This also appeared suddenly, like the japchae, with a slightly saucy mayonnaise flavor, and the popping texture of the mentaiko was a great accent.【Cold Noodles】This is a menu item that Zetto, who has visited Kinryusan several times, highly praises!It was served in a half portion, but the menu didn’t specify the size of the half!? Perhaps it was due to my relationship with the master, or maybe because we were an even number?As I slurped the soup, I found...The flavor of soy sauce and dashi, with a hint of chili and pepper aroma—this soup was delicious! It was a flavor I had never tasted before.The noodles had a firm texture, almost rubbery, and were delicious! And the cucumber garnish had a subtle sweetness, which added a different flavor!While enjoying the cold noodles, I chatted with the wife and the restaurant's mother, who mentioned she loves somen noodles! 【Highlight of the Visit】◎ Liver! Of course, all the meats were excellent, but this liver was the sweetest I’ve ever experienced in my life!【Postscript】⚫︎ Tabelog score at the time of visit: 4.33⚫︎ THE TABEROGA AWARD Bronze 2022-2026⚫︎ Yakiniku TOKYO Top 100 Restaurants 2021-2025- I paid in cash this time.- I noticed they changed the grill for each type of meat, which is part of what makes delicious Yakiniku!- While I was taking photos, the master grilled meat for everyone! As expected from a restaurant owner!? I felt really guilty. I saw him putting the right amount of meat for each person on the grill.- The master's wife, who lives nearby, is a "Shiroganeze"—a very elegant person, with incredible attention to detail! She even reminded the master, "Aren't you going to grill it yet? I haven’t taken my photo!"- I was busy taking photos and notes, and with the master grilling for us, I hardly had time to drink! I didn’t even have time to take pictures of the menu!- This fast-paced meal lasted about an hour!? Nonetheless, it was a very precious experience.- I hardly looked at the menu book this time!? I couldn’t think about what I wanted to eat, which was a bit disappointing.- After stepping outside, I saw the master and his wife chatting for a bit. At that moment, the restaurant staff said, "Next time!" while handing me a business card with the date for my next visit written on it. (I also thought about making a reservation for my next visit, but I didn’t have the luxury of time.)- Unbeknownst to me, the wife smoothly settled the bill. I wondered how much it was!? It seemed like a shared expense for the meal. I truly apologize, thank you for the meal!- On the way back, I discussed with Zetto and bought a pack of cigarettes for the master, entrusting it to the regular, Zetto.- After about 11 years of visiting Shirokane without ever stopping by, I was transferred to a business office in Saitama—a restaurant that was close yet far away. Of course, I have visited the neighboring restaurants many times.- This restaurant doesn’t appear in the media, but previously, "Watanabe from Unjash" introduced Kinryusan on "The Best Restaurant in Life".- On this day, when I searched Tabelog using a map of Japan for "Yakiniku", it was the fifth restaurant listed! It’s the fifth best Yakiniku restaurant in Japan. And at the top was "Raimon" in Akasaka, which is the restaurant run by Kinryusan's daughter and her husband. By the way, the "Stamina-en" I visited recently was ranked seventh nationwide that day.- A small, historic restaurant in a residential area of the city, with excellent meat, flavor, and attention to detail!【Visit Date】Late May 2026【My Rating】Overall: 4.4Taste: 5Service: 4Atmosphere: 3.5Cost Performance: 4Drinks: 3.5【Personal Rating Outside Tabelog Standards】Likelihood of Returning: 5Accessibility: 3Companion Rating: 4.5Thank you for the delicious food. It was a great meal. I wonder if I will be able to visit again next time!? And once again, I walked for 30 minutes to Tamachi Station and took the train home. Less

It's been a while since my last post (laughs).This time, I visited with my senior colleague Akira Senpai 1120, who has always wanted to come to this restaurant, so I'm glad we could go together!As expected from a food blogger, he took many delicious-looking photos, so I will be sharing a lot of pictures this time!The taste was, of course, excellent, and thanks to the recommendations from the person who introduced the restaurant, we received great service, making it an amazing experience!I highly recommend the kalbi, liver, and cold noodles, but especially the cold noodles here, which are flavored with a delicious broth and black pepper that I absolutely love! Less

At the reservation-challenging sanctuary "Kinryusan," experience the bliss known as Chateaubriand.This is the dream destination for Yakiniku lovers, located in Shirokane-Takanawa.◆ Stunning ChateaubriandThe highlight of the day was undoubtedly the Chateaubriand.The fine texture of the meat is evident at first glance. Grilled carefully on the net, just one bite reveals its magic."You won't need teeth" is truly the right expression here. The delicate tenderness melts in your mouth, and the rich flavor of the red meat is so delicious it leaves you speechless.◆ Unchanging Delight of Special RibAnd when it comes to Kinryusan, you can't forget their signature Special Rib.The melt-in-your-mouth sweetness of the fat combined with their secret sauce creates a perfect harmony. No matter how many times I enjoy it, I am always convinced, "This is the best!" It’s a true testament to the craftsmanship. Less

Hidden in the residential area of Shirokane lies the sacred place for Yakiniku, "Sumiyaki Kinryusan." I thought I had come here so many times that I had nothing left to write, but the sound of fat sizzling on the grill always inspires me to pick up my pen again. The unpretentious space, the heat of the charcoal, and the seasoned atmosphere all connect directly to the primal joy of eating meat.The stars of the show are undoubtedly the "Premium Beef Tongue" and the "Special Loin."The former highlights the contours of the meat with salt, while the latter releases the sweetness of the fat with sauce. In other words, they represent the "calm" and "dynamic" of Kinryusan. The "Premium Beef Tongue" is tender and crisp, with a clear meat juice that spreads with each bite, serving as the prologue's main act. A hint of lemon cuts through the richness, prompting me to reach for another slice. On the other hand, the "Special Loin" is the climax, where the sauce caramelizes over the charcoal, just before the fat turns to liquid. It doesn’t just melt in your mouth; it disappears. No matter how many times I come, I always end up captivated by these two dishes.I also want to briefly mention other dishes. The "Liver" has a sharp freshness and a rich sweetness. The "Medium Rib" balances sauce and fat perfectly, embodying the excitement of Yakiniku. The "Knuckle" is quickly grilled to preserve its fine red meat, enjoyed with egg. The "Premium Tripe" offers a delightful crunch and a subtle sweetness that unfolds with each bite, enhanced by the aroma of charcoal.Every visit is consistently delicious. Even though I know the flavors, they always manage to capture my heart each time, which is truly impressive. Rather than trendy presentations, what remains in the end is the strength of cutting, grilling, and serving the meat. Kinryusan continues to deliver that answer. It was a great meal. Less

I was invited by a friend I got close to through our shared hobby. When I first saw the entrance, I thought, "Is this the place?!" Inside, it has a nostalgic feel, reminiscent of a local yakiniku restaurant near my childhood home. The owner was very kind and patiently explained the number of meat slices, and I was pleasantly surprised to find such a warm place in Shirokane. The satisfaction level of the meat, especially the tongue and loin, was incredible. Despite being rich in fat, I found it strangely hard to stop eating. The combination of the slightly sweet sauce and white rice was absolutely powerful. I doubt I could make a reservation on my own, so I’ll have to earn some good karma to be invited back. It was a great meal! Less

I finally made it to Sumiyaki Kinryusan!First off, the tongue is incredible.The thickness and presence of the meat are amazing.The moment you take a bite, you really feel like you’re eating meat!Honestly, I could eat as many pieces as I want.It’s unbelievably delicious.Next up, we had outside skirt, flap meat, and beef liver.Each one was of an exceptionally high level.The outside skirt had a rich meat flavor.The flap meat had the perfect sweetness from the fat!And the liver.It was so beautifully presented that it was almost too perfect to eat.Every bite was incredibly satisfying!I was in heaven.It was a blissful yakiniku experience! ✨△––––––––––––––△【Restaurant Name】Kinryusan【Business Hours】17:00 - 22:00【Closed】Sundays and Holidays【Order】TongueOutside SkirtFlap MeatBeef Liver【Address】3-14-1 Shirokane, Minato-ku, Tokyo Less

After 4 years, I finally visited the renowned restaurant "Kinryusan"! I was once again blown away by the amazing quality of the meat. The moment I took a big bite of the extra-large black tongue was truly unforgettable, and rice is an absolute must! The classic grilled meat with sauce was undoubtedly exquisite, but the texture of the plump liver and the surprisingly delightful kobukuro (uterus) were also top-notch. By narrowing down the menu, you can enjoy a great value experience for just a little over JPY 13,000 per person, and it was just the right amount to satisfy my appetite. From start to finish, it was a blissful time of complete satisfaction! Less

A visit to the renowned Yakiniku restaurant, Sumiyaki Kinryusan, located in Shirokane-Takanawa.If you love Yakiniku, this is a must-visit place that truly represents the area.Once again, I had a wonderful time enjoying their exceptional grilled meat.The charm of Kinryusan lies not only in the quality of the meat but also in the grilling technique that maximizes its flavor. The simplicity allows the quality of the meat, the cooking, and the timing to shine through clearly.What stood out the most was the exquisite Chateaubriand.Its tenderness, flavor, aroma, and lingering taste were all overwhelming, making it a dish that brought instant happiness the moment it touched my palate.The short rib was also outstanding.The balance of the sweetness of the fat and the richness of the meat was remarkable, delivering a robust Yakiniku experience.Then there was the Knuckle main muscle.It had a beautiful, rich flavor with a moist texture, and the deliciousness expanded with every bite.Additionally, this time I was treated to the luxury of having it grilled by the master, Raimon.His ability to assess the meat's condition and finish it at the perfect moment showcased true craftsmanship.Each piece of meat felt like it was elevated in flavor multiple times over.Savoring the meat from a renowned restaurant, grilled to perfection.I believe this is the ultimate way to enjoy Yakiniku.If you're talking about Yakiniku in Tokyo, this is a place you cannot miss.Kinryusan, once again, was exceptional. Less

Japan proudly presents its Japanese Yakiniku restaurant, "Kinryusan."[Review]Regular visits. Overall satisfaction is high, and all dishes are top-class in Tokyo.[Number of Visits]27th time[Access]10-minute walk from Shirokane-Takanawa Station[Purpose]Casual dining, celebrations, etc.[Ambiance & Restaurant Information]A sister restaurant of Raimon in Akasaka Mitsuke.A small establishment with two tables and a raised area for six and four people.[Cuisine]Unlike Raimon, it offers an a la carte style.[Service]Very friendly and welcoming.ーーーーMenuーーーー- Premium Beef Tongue (6 servings)- Special Liver (3 servings)- Outside Skirt (3 servings)- Knuckle Main Muscle (3 servings)- Tenderloin (3 servings)- Mountain Chain Tripe (3 servings)- Short Rib (2 servings)- Cold Noodles (2 servings)- Assorted Kimchi (2 servings)- Drinks (multiple)- Rice (multiple)JPY 21,000 per personーーーーーーーーーーThank you for reading! If you enjoyed this, I would appreciate a "like/follow/save the restaurant."I regularly host gourmet gatherings. I’m recruiting members mainly for hard-to-reserve restaurants on my Instagram stories, so please follow my Instagram along with Tabelog! (^^)=Instagram=seiya.official_Miss Rangaido Japanhttps://www.instagram.com/seiya.official_/ Less

A long-established popular restaurant, Sumiyaki Kinryusan, stands in the residential area of Shirokane. Currently, they are not accepting any new reservations, with the restaurant always fully booked for regular customers. There are over 500 groups on the waiting list, making it well-known as the pinnacle of town Yakiniku! What’s amazing is that the "meat" is incredibly delicious! They focus on sourcing the best quality available each day, without being tied to specific brands or A5 rankings. This allows you to truly appreciate the pure deliciousness of the "meat," which is the charm of this restaurant. Starting with the signature "Premium Beef Tongue Salt," followed by "Liver Sashimi," "Knuckle Main Muscle," "Special Loin," and the must-try "Chateaubriand Set," you can fully indulge in a blissful time enjoying the "meat." Thank you to the wonderful staff and the owner for the great experience! Less