YORONIKU TOKYO Tokyo

Store Name: YORONIKU TOKYO AZABUDAIHILLS Nearest Stations: Kamiyacho, Roppongi Itchome Bill: Approximately JPY 18,800 per person Reservation: Online (Tabelog) Visit Time: 5 PM Number of People: 3 Tabelog Rating: 4.34 (Visited in August 2026) As I had not visited the Azabudai Hills branch of the YORONIKU chain, I aimed for my first visit on August 29th (Yakiniku Day)! The restaurant features all private rooms and exudes a luxurious atmosphere, with staff grilling everything for you! 【Limited Truffle Course】 JPY 14,900 (Tax Included, Service Charge Extra) - Assorted Kimchi and Three Types of Namul - Two Types of Sashimi of the Day and Yukhoe - Loin, Premium Tongue, Premium Outside Skirt - Today's Lean Meat and Tsuchinoko - Honeycomb Tripe Soup - Today's Premium Sushi - Chateaubriand and Silk Loin - Special Strip Loin - Zabuton Sukiyaki with Truffle - Awa Hand-Pulled Somen - Shaved Ice Being part of the YORONIKU chain, the course structure felt familiar, but the quality of the meat was exceptional, and everything was delicious! The staff grilled everything perfectly! It's amazing to enjoy such high-quality meat in this location for just over JPY 10,000! My companions were also satisfied, and I believe this restaurant would be a wonderful choice for special occasions! Less

I enjoyed the limited truffle course, which featured various cuts of meat with salt, sauce, and even truffles. As always, the kimchi was delicious with just the right amount of spice and minimal acidity. The meat sashimi was incredibly tender. The original cut, Tsuchinoko, had a fluffy texture.In the second half of the meal, the Chateaubriand, Silk Roast with a bite of rice, and Sirloin with ponzu, followed by Zabuton Sukiyaki, were all divine, no matter how many times I eat them. The quality of the meat is exceptional, and the sauces are incredibly delicious. Dipping the thick, tender Chateaubriand in the sauce completely eliminates any gamey taste and enhances the umami. Adding wasabi is also delightful. The grated ponzu sauce lightens the fat of the sirloin, making it a wonderful accompaniment. The truffle TKG is the pinnacle of the TKG world. The hojicha shaved ice also has a rich flavor reminiscent of chocolate.Once again, the meat was excellent! m(*_ _)m Less

I visited "YORONIKU TOKYO AZABUDAIHILLS" in Azabudai Hills.This time, I tried the special course by Chef Van.The restaurant features private rooms, creating a very comfortable atmosphere where you can enjoy your meal in peace. It has a refined quality typical of Azabudai Hills, yet it feels relaxed, allowing you to savor yakiniku at your own pace.What impressed me the most was Manager Morita's attentiveness.From the timing of the dish presentations to the thoughtful interactions, everything felt natural and pleasant, making it easy to enjoy my meal until the very end.The special course is meticulously crafted, considering not only the quality of the meat but also how each cut is served and cooked, showcasing YORONIKU's high level of perfection.Rather than simply presenting high-quality meat, the restaurant ensures that each piece is enjoyed at its best, which I believe is one of its greatest charms.The course features a wonderful balance of rich flavors and refreshing dishes, creating a delightful rhythm throughout.Even after indulging in plenty of yakiniku, I surprisingly didn’t feel tired of eating until the very end.And the final touch, the shaved ice, was exquisite.After savoring the meat, finishing with a cold and refreshing shaved ice is the perfect way to conclude the meal. YORONIKU ensures that even this last dish is delicious.It was a complete experience that encompassed not only the deliciousness of the yakiniku but also the comfort of the private rooms, the service, the course composition, and even the dessert.Chef Van's special course and Manager Morita's wonderful attentiveness make this a highly satisfying yakiniku restaurant that I would love to visit again. Less

This was my second visit to the Azabudai Hills location.I really appreciate that all the rooms are private.I brought my family from Korea here.We ordered this:This time, I chose a different course than last time.The portion was a bit small, so we added more meat and enjoyed a generous serving!Once again, it was fantastic!My family from Korea was also very impressed!▪︎ YORONIKU's Signature Truffle Sukiyaki Course - JPY 14,900- 3 types of kimchi, 3 types of namul- 2 types of today's sashimi, yukhoe- Today's salad- Grilled items: salt-roasted loin, premium tongue, premium outside skirt- Grilled items: sauce-marinated today's lean meat, Tsuchinoko- Honeycomb tripe soup- Today's special sushi- Chateaubriand, silk roast- Special sirloin- Zabuton sukiyaki with truffle- Awa hand-stretched somen- Shaved iceAdd-ons:- Regular loin - JPY 1,320- Regular kalbi - JPY 1,320- Large rice - JPY 440 Less

I visited my favorite YORONIKU before giving birth. Reservations can be hard to come by, but there are often last-minute openings, so I checked availability daily starting from the day I wanted to go, and I was able to secure a reservation about five days later.This time, I chose the Truffle Sukiyaki Course for JPY 15,000.Since I couldn't have raw meat, they kindly substituted the yukhoe with grilled meat and seared the meat sushi for me.Everything was incredibly delicious, and I felt so happy! (^^) Less

During my recent trip to Tokyo, one of the highlights was visiting YORONIKU located in Azabudai Hills. With fully private rooms and attentive service, I was thrilled to have everything taken care of since I tend to overcook the meat myself. The atmosphere was lovely, and the private room had a stylish vibe. After receiving a thorough explanation from the grill master, we toasted with white wine as usual. We opted for the limited Omakase course (JPY 22,000):♢ Appetizers Assorted Kimchi and three types of Namul ♢ Cold Platter Two types of sashimi of the day, Tenderloin, Tri-tip Yukke Bruschetta ♢ Fresh Salad Salad of the day ♢ Grilled Dish - Salt 1 Grilled Tongue and Tongue with Kombu ♢ Grilled Dish - Sauce Today's lean meat, Flap meat, Tsuchinoko ♢ Grilled Dish - Salt 2 Today's salted meat, Premium Mountain chain tripe ♢ Soup Honeycomb tripe soup ♢ Sushi Caviar Sushi ♢ Rare Cuts Chateau Brian Silhouette ♢ Special Cuts Beef Intestine with Ponzu ♢ Special Chateau Brian Rosé Katsu Sandwich Zaptone Sukiyaki with Truffle and TKG ♢ Noodle Dish Awa Hand-Pulled Somen ♢ Dessert Shirokuma Kakigori (Shaved Ice) with Matcha The way they handled the meat was meticulous, and the quality was superb with just the right amount of fat. The grilling was perfect! The Brian sandwich and truffle sukiyaki were simply irresistible. Even the fluffy shaved ice was delicious! From start to finish, I enjoyed every moment without getting bored—truly satisfying. ❤️ I hope they open a branch in Osaka too...✨ It was a great meal! (๑>◡ Less

This time, we celebrated a birthday with four of my usual friends at Azabudai Hills, specifically at YORONIKU TOKYO AZABUDAIHILLS.First off, getting to the restaurant was a bit tricky (laughs). Azabudai Hills is just too stylish. I was curious about all the surrounding shops, which all looked delicious. After a little detour, we finally arrived.Once seated, we kicked things off with a toast over draft beer. For the second round, we switched to makgeolli. Since it was a yakiniku night, we were ready to fully enjoy the experience.The moment I tasted the kimchi and namul that were served first, I thought, "Ah, today is going to be a win." You can tell a lot about a restaurant from the first dish. My expectations skyrocketed, and they were exceeded throughout the meal.Next came the meat sashimi and yukhoe. As a raw meat lover, this was pure bliss. I intended to savor it slowly, but before I knew it, it was gone (laughs). The yukhoe was served on bread, but the only downside was that the happiness ended in just one bite.After a refreshing salad, we had the grilled tongue. The umami from the kombu was strong, and the quality was immediately apparent.Then came the Tsuchinoko. I was curious about the name, but it was unbelievably delicious.The upper mino was shocking. It was unlike any mino I had known before. Even though it was thinly sliced, it had a great texture and flavor that was completely different.I was in ecstasy with the honeycomb soup and meat sushi topped with caviar, and then came the Chateaubriand and silk loin... that was just unfair.Next was the katsu sandwich. This is something I could eat for a lifetime. Even as I write this, I crave it (laughs)... it’s just unfair.Then we had the zabuton sukiyaki with truffle. When I put it into words, the name sounds ridiculous (laughs), but the taste was absolutely worthy of such a powerful name. This is what luxury feels like.We finished with silk loin ochazuke, which smoothly transitioned into somen. The flow was perfect, and it didn’t feel heavy at all, wrapping up the meal beautifully.For dessert, we had fluffy shaved ice. We could choose between matcha and hojicha, and I opted for hojicha this time. The snow-like texture was fantastic after such a long time.And it wasn’t just the food that surprised me. The staff were all top-notch. They were all beautiful and handsome, yet their service was attentive and thoughtful. Despite being busy, they maintained their smiles and moved gracefully.I genuinely thought, "I want to give them a tip" (laughs).It was also impressive to see my usually picky junior colleague genuinely say, "This is delicious." That speaks volumes about the quality.I’m grateful to my friends for bringing me to such a wonderful place for my birthday.Overall, I was completely satisfied with the food, atmosphere, and service. I would love to return on another special occasion.Food: A flawless yakiniku course from start to finish.Drink: Perfect pairing with makgeolli.Atmosphere: A refined and sophisticated space typical of Azabudai.Staff: Excellent service and attentiveness.Cost: Not sure due to the indulgence.[Restaurant Info]Name: YORONIKU TOKYO AZABUDAIHILLSAddress: 1-3-1 Azabudai, Minato-ku, Tokyo, 3F Tower Plaza, Azabudai HillsType: High-end Yakiniku / Course YakinikuFeatures:Known as a difficult reservation spot, the Azabudai Hills branch carries on the world of YORONIKU. It is popular for its unique course structure that incorporates signature dishes like silk loin and zabuton sukiyaki, along with truffles and caviar.Background:YORONIKU in Minami Aoyama has gained national acclaim as a pioneer in the style of enjoying yakiniku as a course meal. The YORONIKU TOKYO AZABUDAIHILLS opened in 2023 as a new flagship store.They serve carefully selected black-haired wagyu prepared using the optimal cooking methods for each cut, elevating it to a "course meal to savor each dish of yakiniku," which is supported by food enthusiasts both domestically and internationally.Seating:Table seating and private rooms available.Payment:Cash, various credit cards, electronic money, and QR code payments accepted (recommended to confirm before visiting). Less

I used this restaurant for a business dinner with clients. It’s a course-only establishment, where the staff come to your private room and grill the meat to perfection before serving it. We enjoyed:- Sashimi of raw meat- Bruschetta topped with Yukke- Premium tongue and outside skirt- Lean meat (Kamenoko) from the leg- Lean meat (Tsuchinoko) from the inner waist, with a fluffy texture- Meat sushi- Chateaubriand (slow-cooked) that was so tender it could be cut with just my lips.- Silk loin (wrapped in rice)- Sirloin served with grated daikon and ponzu sauceThe light in the photo was probably a museum-quality DL light, which one of my clients mentioned could cost around JPY 500,000 each, so I couldn’t resist taking a picture. To finish off, we had sukiyaki zabuton in a clay pot with truffles. I mixed the leftover egg with rice. We ended with somen noodles and for dessert, we had hojicha (roasted green tea) shaved ice and shirokuma (a type of shaved ice dessert). The ambiance and hospitality were top-notch. Truly, the best meat is best grilled by a professional. It was a night of indulging in incredibly high-end yakiniku. Thank you! Less

I visited YORONIKU TOKYO AZABUDAIHILLS, which recently opened in the trendy Azabudai Hills, to celebrate my parents' wedding anniversary. The interior is enveloped in a sophisticated and luxurious atmosphere, creating a sense of specialness from the moment you step inside. It truly represents the pinnacle of Japanese yakiniku dining.We were guided to a private room, where a professional staff member expertly grilled all the meats at the perfect timing and doneness, providing full attentive service from start to finish. The staff member who attended to us was exceptionally pleasant, and thanks to their warm and meticulous hospitality, my parents wore expressions of complete satisfaction.Every dish served was undoubtedly exquisite! Among them, the signature "Silk Roast" truly surprised me. With just one bite, the meat melted instantly in my mouth, leaving behind the sweetness of high-quality fat and the deep umami of the sauce—an incredibly moving deliciousness.Additionally, since I had informed them in advance about the special occasion, they presented the famous shaved ice dessert with beautiful fireworks. This thoughtful gesture and the vibrant presentation delighted my parents, allowing us to create the best memories as a family.Hearing my parents say, "This was the best yakiniku we've ever had," made me genuinely happy. The taste of the food, along with the ambiance and service, was all top-notch. I definitely want to visit again, and next time, I hope to check out the Omotesando and Ebisu locations as well! Less

I enjoyed the Truffle Sukiyaki Course. The meat was overall delicious and served rare. You could really tell the quality of the meat, and I savored every bite. The highlight was definitely the truffle sukiyaki, which had fresh truffles shaved right in front of me, enhancing its aroma and flavor. For dessert, we had two types of shaved ice: white and hojicha (we could choose between matcha and hojicha), which were tasty, but sharing made it a bit difficult to eat. As a side note, it seemed like you needed to have a certain level of attractiveness to work there! (laughs) Less

An impressive truffle sukiyaki! A top-notch yakiniku experience that delights all five senses.I indulged in the signature truffle sukiyaki course!The tenderness of the exquisite meat, perfectly cooked, combined with the rich aroma of freshly shaved truffles, left me speechless from the very first bite.The sophisticated atmosphere typical of Azabudai Hills, along with attentive service, created a truly special moment that satisfied all my senses.I felt the compelling reason to return again and again.It was a great meal! Less

We made a reservation for six people. Although I heard that delicious yakiniku could be enjoyed at Azabudai Hills, I wasn't very enthusiastic since I had yakiniku two days in a row. When we arrived at the restaurant, I was flustered because I didn't know who made the reservation and was told I couldn't provide personal information. The staff at the entrance didn't meet the expectations of a high-end restaurant.However, the staff who grilled the meat provided excellent service. The meat course was of exceptionally high quality. We ordered three bottles of Niizaemon Japanese sake, each priced at JPY 50,000. The dish with truffle-infused meat and egg was outstanding. Less

I visited YORONIKU TOKYO AZABUDAIHILLS for the first time.There were four of us.This restaurant has private rooms for all guests.The atmosphere is luxurious.We chose the JPY 14,900 course.- Assorted Kimchi and Namul- Tri Tip & Tenderloin- Yukhoe (Korean Beef Tartare)- Salad- Beef Tongue (with green onion) & Premium Tongue & Loin- Shinshin & Tsuchinoko- Clear Soup- Today's Sushi- Chateaubriand & Silk Loin- Strip Loin- Zabuton Sukiyaki with White Truffle- Awa Hand-Pulled Somen Noodles- Shaved IceThey grill everything for you, making it easy to enjoy conversation and the meat.The Tri Tip was excellent.Overall, the quality was high, and they made sure we had a pleasant dining experience.This place is perfect for dates or business meetings.With about 2-3 drinks per person,the total for four came to JPY 68,000.It was a great meal. Less

【Check Points】■ The popular Yakiniku restaurant YORONIKU has opened in Azabudai Hills.■ Course duration: 2.5 hoursYORONIKU TOKYO AZABUDAIHILLS opened with the launch of Azabudai Hills.Located directly connected to Kamiyacho Station, this popular Yakiniku restaurant opened on November 24, 2023, in Azabudai Hills.It is situated in the restaurant area on the 3rd floor of the Tower Plaza.The exterior features a cool design with a black wall and the restaurant's name cut out, adorned with a white noren curtain.Inside, all rooms are private, with high ceilings and seating by the windows offering views of the Azabudai Hills plaza and the night skyline.YORONIKU is owned by the legendary Hideyuki VANNE Kuwahara, who has created a new era of sensational Yakiniku, including the now-standard truffle sukiyaki paired with Yakiniku and full-attendance service by dedicated chefs.By constantly exploring both B-class and high-end restaurants across the country and updating the latest trends, YORONIKU expresses Yakiniku that is unmatched by others. While some restaurants pay homage to products, YORONIKU stands as a prime example of originality that cannot be surpassed.On this day, I enjoyed the Vanne course. The handling of the meat, selection of cuts, cooking methods, seasoning, and originality all came together in a uniquely high-level course.As always, it was truly impressive.Vanne Course:■ 3 types of Kimchi, 3 types of Namul■ Seared Filet Mignon and Sashimi of Tri Tip■ Wagyu Yukhoe Bruschetta■ Cold Sesame Shabu with Fig and Strip Loin■ Thick-cut Black Tongue■ Fresh Salad with Kagoshima Apple Vinegar Dressing■ Loin, Tsuchinoko■ One-side Grilled Outside Skirt■ Clear Soup■ Wagyu and Botan Shrimp Neri-kiri■ Filet Corn Roll■ Loin, Chateaubriand■ Mountain Chain Tripe■ Silk Loin, Bite-sized Rice■ Intestines, Grated Daikon with Ponzu■ Chateaubriand Rosé Katsu Sandwich■ Truffle Sukiyaki■ Cold Tan Tan Somen with Ichirin Hanare Chili Oil■ Shaved Ice with Hojicha and Shirokuma◆ If you find this helpful, I would appreciate your saving it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

I made a reservation for a holiday and arrived around 6 PM, the restaurant was fully booked with reservation guests.YORONIKU at Azabudai Hills is a relatively new yakiniku restaurant, yet it scores impressively compared to other YORONIKU locations.With this visit, I have now completely conquered the YORONIKU series, following the main branch in Minami Aoyama, the Ebisu branch, Akasaka Misuji, and Suehirocho Ikko.We ordered the YORONIKU signature Truffle Sukiyaki Course, added about 7 drinks, and the total for three people came to JPY 56,060, which is a reasonable price.Here’s the breakdown of the course and my impressions:**Appetizers** (3 types of kimchi, 3 types of namul)The classic YORONIKU starters, these two are perfect palate cleansers between bites of meat.**Cold Dishes** (2 types of sashimi of the day, yukhoe)The tenderloin and tri-tip are so fresh that you wonder if it’s really okay to eat raw meat, but you can trust YORONIKU. The yukhoe remains incredibly delicious as always.**Fresh Vegetables** (Salad of the day)The addition of salted chori-gi gives a nice break for the body.**Grilled Salt Dishes** (Negi-tan, Special Tan, Special Harami)All are great starters for yakiniku, but the texture and sweetness of the special tan are simply outstanding.**Grilled Sauced Dishes** (Kamenoko, Tsuchinoko)Here you can enjoy the unique texture of Tsuchinoko, a flavor and texture that is hard to describe.**Soup** (Hachinosu Soup)This also serves a good digestive role, with just the right amount of saltiness.**Nigiri** (Today's Special Nigiri)A return of raw meat, the melting wagyu paired with wasabi balances the fat perfectly.**Rare Grilled Cuts** (Chateaubriand, Silk Roast)Exquisite, the term "melting" fits perfectly, sweet and delicious, simply the best.**Special Grilled Cuts** (Special Sirloin, Zabuton Sukiyaki with Truffle)The sirloin pairs well with condiments, and the zabuton allows you to fully enjoy the flavor of truffle, a rare opportunity to taste freshly grated truffle.**Noodles** (Awa Hand-Pulled Somen)A YORONIKU classic, the cold broth has a distinctly Japanese flavor, and the noodles stand out nicely.**Dessert** (Shaved Ice)I chose hojicha, which has a bitter sweetness, complemented by the sweetness of black beans. Less

(Visited on 4.33)On this day, my family of four decided to go for Yakiniku, and we made an on-the-day reservation through Tabelog to visit this place after a long time.This is the YORONIKU branch at Azabudai Hills.I haven't been here since I visited a couple of times shortly after it opened.We had pre-ordered the "YORONIKU Special Truffle Sukiyaki Course (JPY 14,900)."All rooms are private, and the service is attentive, making it a very relaxing experience.To be honest, my kids and I prefer grilling our own meat, but my wife thinks it's better to have a professional do it (^◇^;).Still, I was completely satisfied, wondering if it was really this delicious and if the cost-performance was this good.To enjoy such high-quality meat cooked to perfection, and to eat our fill in a location like Azabudai Hills for just JPY 15,000 per person is quite remarkable.Even if you go to a local Yakiniku place, you can easily exceed JPY 10,000, and if you opt for steak, sushi, or a Japanese course, it definitely won't stay within this price range. It's quite fascinating when you think about it.The course included the following:- 3 types of kimchi, 3 types of namul- 2 types of meat sashimi- Yukhoe Bruschetta - By the way, my daughter loved this so much that she ordered more at the end (^_^).- Salad- Negi-Tan Salt- Premium Tongue- Premium Tenderloin- Outside Knuckle- Tsuchinoko - This is the inner part of the waist from YORONIKU's original cut, and the fact that these two can be enjoyed so lightly is a wonderful aspect of the course; I could really keep eating them...- Honeycomb Tripe Soup- Special Meat Nigiri- Chateaubriand- Silk Roast- Special Strip Loin - Enjoyed with grated Japanese radish and fresh vegetables for a refreshing taste.- Kalbi (additional)- Zabuton Sukiyaki with Truffle- Awa Hand-Pulled Somen- Shaved Ice (Hojicha, Bear)Everything was incredibly delicious!!!Not just one dish, but all of them! That's what makes it amazing.It was so good that I could finish it all in no time (^◇^;).I could honestly eat this every day!It was truly delicious!It was a great meal! Less

2,038 characters ★Limited Truffle Course (JPY 16,390, tax included) Duration: Approximately 2 hours 10 minutesThis restaurant is the third location of the Yoroniku brand (4.34).The main store in Omotesando (3.88), the second store in Ebisu (4.23), and a fourth store is set to open in Nagoya in June 2026.I found an available slot on the online reservation site Table Check and decided to visit.Full-service yakiniku by a team of attractive staff.The sauces are sourced from Jumbo (3.78), where the owner, Mr. VANNE, trained.It’s impressive how they have established a solid business model rather than relying solely on individual skills.Accessed the 3rd floor of Azabudai Hills Tower Plaza via escalator.The staff is exceptionally good-looking, making me wonder if they were hired based on appearance.I was guided to a private table with a view of the cityscape.It might feel a bit cramped for a group of five.On the table, there were towels, napkins, sauces, lemon slices, chopsticks, chopstick rests, and small plates.The restroom is shared outside in Azabudai Hills.The seating is on a 2-hour turnover basis, which made the end of the meal a bit rushed.Asahi SUPER DRY Draft (JPY 968)Hibiki Highball (JPY 2,090)- Limited Truffle Course (JPY 16,390)01. Three kinds of Namul | Assorted Kimchi 02. Two types of sashimi of the day (Tri tip and Tenderloin) 03. Yukhoe 04. Salt Salad 05. Grilled items with salt (Loin, Premium Tongue, Premium Outside Skirt) 06. Grilled items with sauce (Outside Knuckle and Tsuchinoko) 07. Honeycomb Tripe Soup 08. Special Nigiri of the Day 09. Grilled Rare Cuts (Chateaubriand and Silk Loin) 10. Grilled Special Cuts (Special Strip Loin and Zabuton Sukiyaki with Truffle) 11. Awa Hand-Pulled Somen 12. Hot Hojicha | Shaved Ice (Hojicha or Matcha) 13. Shaved Ice (Shirokuma)Here are my impressions of the dishes I had, with individual ratings in brackets. Prices shown include tax.【3.6】 Three kinds of Namul | Assorted Kimchi The namul includes spinach, bean sprouts, and fern, while the kimchi consists of napa cabbage, cucumber, and daikon.The mild seasoning makes it appealing to a wide audience.The cooking technique that retains the crunchiness of the spinach was quite good.【3.8】 Two types of sashimi of the day (Tri tip and Tenderloin) The Tri tip is served with sesame soy sauce and wasabi, while the Tenderloin is paired with sesame soy sauce and chopped green onions for two bites.It’s a bit concerning that they don’t use freshly grated wasabi for a JPY 16,390 course, but the quality of the meat is excellent, and the Tenderloin seemed lightly seared.【3.8】 Yukhoe This legal yukhoe is made from high-quality cuts from the leg or rear.A staff member toasted baguette in a gas roaster to serve it bruschetta-style.The staff member also mixed the yukhoe for full service.The firm texture of the baguette might clash with the yukhoe, but the yukhoe itself is of high quality.They include small amounts of carbohydrates throughout the course, which seems necessary to fill you up.【3.5】 Salt Salad A leafy salad with apple vinegar and salt dressing.【4.0】 Grilled items with salt (Loin, Premium Tongue, Premium Outside Skirt) When I inquired about the Loin, I was told it’s generally A5 Wagyu, but they don’t focus on the brand.The staff member cooked it to retain a rare texture.They can adjust it to be more rare or well-done if requested.The Premium Tongue and Premium Outside Skirt are also of good quality.While the portion size is a bit lacking with one piece per person, it’s a "small quantity, variety" course that allows you to enjoy different cuts.【3.9】 Grilled items with sauce (Outside Knuckle and Tsuchinoko) Tsuchinoko is a registered trademark of Yoroniku, said to be from the inner part of the waist, but the details are a company secret.【3.5】 Honeycomb Tripe Soup It doesn’t compare to professional Japanese cuisine, but it serves as a palate cleanser.【3.8】 Special Nigiri of the Day The gari and wasabi were not impressive, but the meat quality was good, sourced from the leg or rear.【3.9】 Grilled Rare Cuts (Chateaubriand and Silk Loin) The Chateaubriand is served in a mille-feuille style.The Silk Loin is generously dipped in sauce and served on a rice ball.【3.9】 Grilled Special Cuts (Special Strip Loin and Zabuton Sukiyaki with Truffle) The Strip Loin is thickly cut, reminiscent of steak, served with grated ponzu.The Zabuton is prepared as sukiyaki with shaved truffle on top.While the aroma is not strong, it is enhanced when mixed with the egg yolk.After the sukiyaki, I added white rice to the leftover egg to make a truffle TKG.【3.3】 Awa Hand-Pulled Somen The flavor changes with mixed wasabi and seaweed similar to Korean nori.It seems a bit weak for a simple dish.I prefer the cold noodles from Musashi Shinjo Sawai (4.38) and Koenji Kokochi (4.13).【3.9】 Shaved Ice (Hojicha or Matcha) I chose Hojicha 【4.0】 Shaved Ice (Shirokuma) We decided at the table which shaved ice to have first (since it’s a share-style).The quality surpasses that of specialty shops, maintaining the Yoroniku brand's high standards.Since this was my third visit, there were no new discoveries, but the consistency is outstanding. 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【Meat Experience】2026 Silver | 4.34 (as of June 2026) I visited with five delightful gourmet friends! Although it’s a Silver Award restaurant, reservations are relatively easy to make. I found an available slot on Tablecheck and booked it right away.To conclude, "Full attention from the staff is definitely a strong point." Moreover, the staff are all handsome and beautiful.While the meat quality at the Silver Award restaurant "Sawaishi" is overwhelmingly better, this place grills the meat for you, serving it at its most delicious state, bringing out the flavor to its fullest. Additionally, the way they serve the food is well thought out, so you won’t get tired of eating until the end. Truly impressive.This time, my favorites were the Yukhoe, Silk Loin, and Chateaubriand. The dessert, shaved ice, was also delightful!Since it has private rooms, it’s perfect for families, dates, or business meetings. We happened to be in a room with a window, which created a fantastic atmosphere.~Limited Truffle Course~ (JPY 16,390, tax and service included) + drink charge◆ Three types of Namul | Assorted Kimchi ◆ Two types of today's sashimi (Tri tip and Tenderloin) ◆ Yukhoe ◆ Salt Salad ◆ Grilled items with salt (Loin, Special Tongue, Special Outside Skirt) ◆ Grilled items with sauce (Outside Knuckle and Tsuchinoko) ◆ Honeycomb Tripe Soup ◆ Today's Special Nigiri ◆ Grilled Rare Cuts (Chateaubriand and Silk Loin) ◆ Grilled Special Cuts (Special Strip Loin and Zabuton Sukiyaki with Truffle) ◆ Awa's Hand-Pulled Somen ◆ Hot Roasted Green Tea | Shaved Ice (Roasted Green Tea or Matcha) ◆ Shaved Ice (Shirokuma)It seems like my daughter R would love it! Also, they mentioned they can accommodate English speakers. Next time, I plan to bring my daughter, her husband, and my grandchild for a revisit! Less

This restaurant ranks 3rd in the Yakiniku category in the Tokyo area on Tabelog!Today, I enjoyed the truffle sukiyaki course for JPY 14,900, plus a 10% service charge.Here’s what was included:1. Three types of kimchi & three types of namul2. Two types of sashimi of the day and yukhoe3. Salad of the day4. Grilled items with salt: loin, special tongue, and special outside skirt5. Grilled items with sauce: today's lean meat and Tsuchinoko6. Honeycomb tripe soup7. Today's special nigiri8. Chateaubriand and silk roast9. Special strip loin with truffle sukiyaki on zabuton10. Awa hand-stretched somen11. Shaved iceLocated on the 3rd floor of the Azabudai Hills Tower Plaza, this restaurant features only fully private rooms.I was guided to one of the two rooms with a view among many available. Although it’s on the 3rd floor, the space in front is wide open, providing a great view.All the meat is grilled by the staff, and they also serve dishes like yukhoe. Customers can simply enjoy the meal without much effort.The two types of meat sashimi were tri tip and tenderloin, each served as a single slice.I was advised to enjoy the tenderloin slice in two bites with different sauces. If it’s meant to be eaten in two bites, I would have preferred it to be cut in half from the start.The cut of the yukhoe was unclear, as the staff didn’t reveal much about the specific cuts.It seems there’s a gag order from the restaurant’s headquarters regarding this, though the reason is unknown.The grilled items with salt are generally served rare, except for the tongue, but they will adjust to the customer’s preference.Regarding the meat brands, they source high-quality options available at the time, so they cannot specify particular types of beef.In the grilled items with sauce, there was a cut called Tsuchinoko, which the restaurant has trademarked.I can understand why it’s unfamiliar, but I hope this doesn’t lead to other restaurants mimicking the name and causing confusion.The course includes 12 slices of meat per person, totaling around 300g, but the overall quantity might leave a bit to be desired.However, the taste satisfaction is high, especially for the fatty cuts.The shaved ice served at the end was impressive—something you wouldn’t be surprised to find at a specialty shop.This is definitely a restaurant I would recommend to others! Less

Tabelog Yakiniku Category: 4.33, Ranked 5thI made a reservation through TableCheck about a month ago.Here’s what we ordered:JPY 13,300 CourseTotal Bill: JPY 49,900 for 3 people■ Appetizers - Assorted Kimchi - Three Types of Namul ■ Cold Platter - Two Types of Sashimi of the Day - Yukhoe ■ Vegetables - Special Salt Dressing Salad ■ Grilled Items (Salt) - Loin - Premium Tongue - Premium Outside Skirt ⭐️ ■ Grilled Items (Sauce) - Today's Lean Cuts - Tsuchinoko ⭐️ ■ Soup - Honeycomb Tripe Soup ■ Rare Cuts - Chateaubriand - Silk Roast ⭐️⭐️ ■ Special Cuts - Strip Loin - Zabuton Grilled Sukiyaki ⭐️ ■ Noodles - Awa Hand-Pulled Somen ■ Dessert - Shaved Ice This was my first visit to the YORONIKU chain. I found it to be a great value as expected. The quality of the meat and the grilling were both outstanding.I was pleasantly surprised to see that all the staff were beautiful! Haha.It was a great meal. Less

YORONIKU TOKYO AZABUDAIHILLSEverything was incredibly delicious, but the highlight was definitely the yukhoe served on a buttered and grilled baguette, along with the zabuton (chuck flap) sukiyaki topped with truffle... YORONIKU's Signature Truffle Sukiyaki Course:- 3 Types of Kimchi- 3 Types of Namul- 2 Types of Today's Sashimi- Yukhoe- Today's Salad- Ribeye- Premium Tongue- Premium Outside Skirt- Today's Lean Meat- Tsuchinoko- Honeycomb Tripe Soup- Today's Special Nigiri- Chateaubriand- Silk Roast- Special Strip Loin- Zabuton Sukiyaki with Truffle- Awa Hand-Pulled Somen- Shaved Ice Less

I visited for dinner. Located within Azabu Dai Hills, the access is convenient, and upon entering the restaurant, a calm atmosphere unfolds. The layout is primarily centered around private rooms, allowing for a relaxed dining experience without worrying about the surroundings. The cleanliness of the establishment also makes it suitable for special occasions or business meetings.This time, I opted for a course meal, and the flow from the appetizers to the final dish was seamless, clearly reflecting the care put into each dish. The staff grilled the meat for us, which I found to be a delightful touch, ensuring we enjoyed it at its best. The course included various cuts, including signature dishes, allowing us to savor a little bit of everything without losing interest until the end.All the meats were tender, and the differences between the cuts were distinctly noticeable. Several dishes left a strong impression, with excellent balance in cooking and seasoning. The presentation of the dishes was beautiful, and there was a cohesive feel throughout the entire course.The service was attentive yet maintained a comfortable distance, with thoughtful explanations of the dishes and well-timed servings. While the price range is not exactly casual, it allows for a pleasant dining experience in a serene environment.Overall, it was a highly satisfying meal. I felt this is a place I would like to visit for a leisurely meal on a special occasion rather than for everyday dining. Less

I visited Yakiniku Ushi. The interior has a calm atmosphere, primarily featuring table seating that allows for a leisurely dining experience. The menu focuses on A5 Wagyu, offering a wide range of cuts from lean to fatty, allowing guests to enjoy and compare the different textures and flavors of each cut. Many of the meats are served with relatively simple seasoning, which changes the impression based on how they are grilled, enabling diners to enjoy them according to their personal preferences.The fatty cuts are tender and melt in your mouth, while the lean cuts highlight the natural texture and flavor of the meat. The balance of side dishes and a la carte options is well thought out, ensuring that the meal remains enjoyable without becoming too heavy until the end. The service is relatively attentive, with smooth delivery of dishes and prompt grill replacements. The atmosphere is not overly formal, making it easy to have conversations and relax. I felt that this is a great place to enjoy Wagyu yakiniku in a calm setting when in the Ikebukuro area. Less

I have visited YORONIKU (Minami Aoyama) twice before, but this was my first time at this location.Although the Azabudai Hills area was quite empty, this restaurant was packed, mostly with foreign customers.Unlike the main branch, I appreciated the private rooms (though the staff cooked for us, so there was a lot of movement).Here, you can enjoy raw meat, so I decided to splurge on the Special Course plus Chazuke (JPY 24,200, plus a 10% service charge)!The menu included Wagyu sashimi and top-quality mountain chain tripe, which were different from what I had at YORONIKU, and the tenderloin katsu sandwich from the Special Course was not just a sandwich; I also got to enjoy a piece of the tenderloin katsu. Overall, I was extremely satisfied and had a blissful time! ✨- Appetizers: Assorted Kimchi, Three Types of Namul- Cold Platter: Seared Tenderloin, Wagyu Sashimi (first piece), Yukhoe (second piece)- Fresh Salad: Today's Salad- Grilled Dish (Salt 1): Grilled Tongue, Tongue with Kombu (third piece)- Grilled Dish (Sauce): Today's Lean Meat, Tsuchinoko (fourth to fifth pieces)- Grilled Dish (Salt 2): Today's Salted Meat (sixth piece), Top-Quality Mountain Chain Tripe- Soup: Honeycomb Tripe Soup- Sushi: Caviar Sushi (seventh piece)- Rare Cuts: Chateaubriand, Silk Roast (eighth to tenth pieces)- Rare Cuts: Koptan Ponzu (eleventh piece)- Special: Chateaubriand Rosé Katsu Sandwich, Zabuton Sukiyaki with Truffle (twelfth to thirteenth pieces)- Noodle Dish: Awa Hand-Pulled Somen, Silk Roast Chazuke (fourteenth to fifteenth pieces)- Dessert: Two Types of Shaved Ice (Hojicha or Matcha, Condensed Milk) (sixteenth piece) Less

I made a reservation through Tabelog the day before my visit.I opted for the signature Yoroniku Truffle Sukiyaki Course for JPY 14,900 (tax included).This was my first time visiting Azabudai Hills, and what an impressive building it is!On a weekday, I arrived right at the opening time of 5 PM, and there were already several groups waiting to enter (all inbound customers).Once inside, I was guided to a private room.The private room had high ceilings and mirrored walls, creating a luxurious atmosphere.As soon as I ordered a draft beer, the course meal began.Here’s what the course included:- Appetizers (3 types of kimchi, 3 types of namul)- Cold dishes (2 types of today’s sashimi, yukhoe)- Fresh salad (today’s salad)- Grilled dishes with salt (loin, premium tongue, premium outside skirt)- Grilled dishes with sauce (today’s lean meat, Tsuchinoko)- Soup (honeycomb tripe soup)- Sushi (today’s special sushi)- Rare grilled cuts (Chateaubriand, silk roast)- Special grilled cuts (special sirloin)- (Sukiyaki with zabuton and truffle)- Noodles (Awa hand-stretched somen)- Dessert (shaved ice)First, the three types of kimchi and namul were served, and they paired perfectly with the draft beer—absolutely delightful!Next, the meat sashimi was served, and the experience of enjoying raw meat is always special—it's simply the best!Then came the yukhoe bruschetta, which was fantastic, and the salad was a nice touch as we continued to enjoy the grilled dishes at a great pace.All the grilling was done by the staff, ensuring everything was cooked to perfection, and the full attention made the experience even better!The grilled dishes, especially the Chateaubriand, were incredibly tender and simply outstanding.Then came the zabuton sukiyaki with truffle—this is a Yoroniku specialty!I've visited several sister restaurants, but this one had the most generous truffle slices!The staff quickly mixed it with the egg, creating the perfect dish!To finish, I enjoyed the famous shaved ice (Shirokuma), which was also a highlight.Overall, experiencing a luxurious fully private room with full service for JPY 14,900 was an incredible value!It was a great meal. Less

With the arrival of Ban-san's YORONIKU, the concept of yakiniku has changed, teaching us the true enjoyment of this cuisine.The signature Silk Roast of YORONIKU, known for its lean meat, has accelerated the popularity of red meat, moving away from the focus on fatty cuts.The staff, trained in the best cooking methods, carefully manage the cuts of meat, slicing techniques, and types of sauces to ensure the perfect grilling.Moreover, the yakiniku course is designed to vary the cooking methods, cuts, and flavors of the sauces, allowing guests to fully enjoy the deliciousness and experience of the meat.Owner Hideyuki Kuwahara, known as VANNE, got his nickname during his DJ days.In June of this year, YORONIKU made its debut in Nagoya at the Conrad Hotel in Sakae. Just like in Tokyo, Ban's unique style of yakiniku is sure to become a popular staple here as well!It was a great meal! (^^)Today's Menu: JPY 46,000- Tomo Sankaku, Hirer Minion, Sashimi- Spring Roast Beef with Kinome Sauce- Bruschetta, Yukke- Tan Moto, Iso Beni Yaki- Shin Shin, Tsuchinoko- Apple Vinegar Salad- Sagari- Roast, Inari, Hanazansho- Honeycomb Soup- Croquette, Hanazansho- Chateaubriand, Silk Roast- Mino- Small Intestine- Chateaubriand, Beef Cutlet- Truffle Tenderloin Skewers- Meat, Chili Oil, Dan Dan Noodles- Hojicha Ice Cream- Shirokuma Ice Cream- Other Drinks Less

I absolutely love YORONIKU and visit regularly. On this day, we had a yakiniku party featuring spring ingredients, marking the last VAN gathering before the opening of YORONIKU in Nagoya.◆ Tomo Sankaku, Tenderloin Minion ◆ Spring Roast Beef with Kinome Sauce ◆ Yukhoe Bruschetta ◆ Grilled Tongue from the Base ◆ Shinshin and Tsuchinoko ◆ Apple Vinegar Salad ◆ Sagari ◆ Roasted Hanashanpou on Inari Sushi ◆ Honeycomb Soup ◆ Croquette with Hanashanpou ◆ Chateaubriand and Silk Roast ◆ Mountain Chain Tripe ◆ Small Intestine ◆ Chateaubriand Beef Cutlet ◆ Bamboo Shoot Rice ◆ Dan Dan Noodles ◆ Hojicha Ice Cream ◆ Shirokuma Ice Cream It might be better to call it a meat kaiseki rather than just yakiniku. While grilling high-quality meat is great, enjoying rare cuts and other cooking methods makes for a wonderful experience. This time, the special dish of meat and Hanashanpou on top of inari sushi was fantastic. The Dan Dan noodles were also excellent, and I enjoyed everything right up to the final shaved ice dessert. VAN is truly the best. After this, VAN will be checking out the Nagoya location, but I hear he visits the Tokyo branch about five times a month. I look forward to more delicious yakiniku in the future! Less

I visit YORONIKU every year without fail.Having been to various yakiniku restaurants, I can confidently say this is the best yakiniku I've ever had. Each piece of meat is of high quality, incredibly tender, and bursts with flavor in your mouth.The restaurant has a calm and elegant atmosphere, and the service was exceptionally attentive. I was highly satisfied with the presentation and explanation of the dishes, making for a truly special experience.I would love to bring my family back here, and I can confidently recommend it to my friends. It's a must-visit for any yakiniku lover.Reservations can be difficult to secure, but I believe it's worth planning ahead to dine at this remarkable establishment. Less

This yakiniku restaurant exceeded my expectations and is truly exceptional!The staff fully attended to us, grilling the meat and providing recommendations for the best ways to enjoy each cut (such as with wasabi, grated Japanese radish, or egg yolk). This was fantastic! Thanks to their guidance, I was able to savor the finest meat cooked to perfection, fully appreciating the differences in flavor between the various cuts.I was so impressed by the deliciousness that I found myself gasping in delight multiple times.Among all the cuts, I was particularly surprised by the new flavors of the outside skirt and chateaubriand!Simply amazing! I am extremely satisfied.*I have a slightly smaller appetite, but the JPY 12,800 course was just right for me. The staff and the atmosphere of the restaurant were also top-notch. Less

I finally visited the highly sought-after restaurant "YORONIKU TOKYO AZABUDAIHILLS," which is known for its difficulty in making reservations. From the moment I arrived, my expectations were high, and they were far exceeded by the incredible experience that awaited me.Each dish in the course was beautifully presented, showcasing the unique qualities of each cut of meat. Every piece was astonishingly tender, melting in my mouth with a delightful sweetness from the high-quality fat, making me smile with every bite. The staff grilled the meat to perfection, allowing me to fully appreciate the differences between each cut.What stood out the most were the signature dishes unique to YORONIKU. With delicate seasoning and exquisite cooking, I was able to savor the true flavors of the meat. The flow of the entire course was exceptional, keeping me engaged and excited about what the next dish would be.The interior exuded luxury while maintaining a calm atmosphere, and the staff provided attentive service. They explained the dishes thoroughly and were very considerate, making for a wonderfully comfortable dining experience. Additionally, the availability of private rooms was a delightful bonus.I truly understood why reservations are so hard to come by. This restaurant is not just about delicious yakiniku; it offers a complete experience with its ambiance, service, and cuisine, all harmoniously crafted into a special course. It’s perfect for celebrating important occasions with loved ones or treating yourself. I would love to return as many times as possible if I can secure a reservation again—this place truly left a lasting impression. Less

Located in Azabudai Hills, this Yakiniku restaurant boasts a remarkably sophisticated atmosphere. The interior is calm and exudes luxury, yet the service is warm and surprisingly comfortable.During my visit, I tried various cuts of meat, and I was impressed by the overall consistency in quality. The thinly sliced cuts, in particular, showcased the umami more than the fat, melting in my mouth the moment I took a bite. The Yukhoe (raw beef dish) paired excellently with the egg, demonstrating a high level of craftsmanship.The sides, including kimchi, namul, and salad, were also carefully prepared, contributing to a beautifully flowing course. Among the recent Yakiniku spots in Tokyo, this restaurant offers a great balance and a high level of satisfaction, especially considering the overall ambiance. Less

*What kind of restaurant is it? Recommended occasions... for dates, special days, or business dinners. Atmosphere... luxurious and calm (all seats are fully private rooms). Must-try dishes... Silk Loin, Zabuton Sukiyaki with Truffle, Chateaubriand Katsu Sandwich. Portion size... just right.This is the YORONIKU location in Azabudai, featuring fully private rooms. It’s a restaurant where you can enjoy the pinnacle of both atmosphere and taste, crafted by legends in the yakiniku world!This time, I had the omakase course prepared by Chef VANNE.The course started with fresh meat sashimi and the classic YORONIKU bruschetta yukke. The meat sashimi had a wonderful sweetness that melted in my mouth, and the bruschetta yukke was a perfectly calculated combination.Next, we had two types of tongue: the one-side grilled "Ero-tan" and the "Isobe-style" served with soy sauce and nori. Each offered different textures and flavors, making it a luxurious tasting experience for tongue lovers.Following this, we enjoyed exclusive dishes only available in the omakase course. The "Tempura of Meat and Corn" beautifully combined the sweetness of corn with the tenderness of the meat, creating a unique flavor that you can’t find anywhere else.The "Meat Sushi" featured the richness of the meat enhanced by the saltiness and texture of caviar, along with a refreshing touch of shiso, showcasing the high standards of YORONIKU.The "Tongue Shabu" was made with an exquisite dashi prepared daily at the restaurant, combined with plenty of flower pepper. The umami of the dashi and the refreshing aroma of the flower pepper left me speechless with its deliciousness.The "Chateaubriand Katsu Sandwich," which is incredibly soft and juicy, was crafted with a focus on pairing perfectly with bread, and the "Silk Loin" melted instantly in my mouth, maintaining the restaurant's consistent excellence.And then came the signature dish, "Zabuton Sukiyaki with Truffle." The rich egg yolk, sweet and savory sauce, and the luxurious aroma of shaved truffle combined beautifully, leaving me in awe of its deliciousness even though I was already quite full.Throughout the meal, I was able to savor the meat cooked to perfection, making it an incredibly luxurious and supreme course. I would love to have this again if the opportunity arises; it’s a course you won’t forget once you’ve tried it! Less

YORONIKU, a renowned yakiniku restaurant representing Tokyo, has opened its third location at Azabu Dai Hills, following its branches in Minami Aoyama and Ebisu. This is the group's first fully private room restaurant, offering a serene atmosphere where you can enjoy the finest yakiniku.This time, I had the omakase course prepared by Vanne. It was a highly satisfying course that included not only the signature dishes but also playful creations.We started with a comparison of two types of tongue. I loved the innovative way of wrapping it in seaweed after marinating it in soy sauce. It's not a method I usually try, but the aroma of the seaweed really stood out and it was incredibly delicious.Next was corn and tenderloin. The presentation was stunning! The sweetness of the corn perfectly complemented the savory flavor of the meat. I was lucky to have this dish, as it’s only available to about 40 groups each year!The meat sushi featured generous portions of meat and caviar. The balance between the meat and caviar was excellent. The umami of the meat combined with the saltiness of the caviar was exquisite. This is a different experience from meat sushi at other restaurants.The broth for the tongue shabu is made fresh daily at the restaurant. We enjoyed it with some flower pepper added. The quality of the broth was so high that it could easily be served at a Japanese cuisine restaurant.I also indulged in signature dishes like katsu sandwich and zabuton sukiyaki, leaving me quite full! The omakase course prepared by VANNE was an astonishingly luxurious lineup that made me incredibly happy. I definitely want to visit again. Less

For my eldest daughter's birthday, we decided to splurge on the most expensive course.We were seated in a completely private room, where the staff grilled each cut of meat to perfection, allowing us to enjoy it at its best.Personally, while the strip loin was excellent, I found the silk loin to be particularly delicious.The selection of horumon was limited, giving it a classic yakiniku vibe.When they learned it was a birthday celebration, they even added fireworks to the dessert, which was shaved ice.The price was on the higher side, but given the location in Azabudai Hills, we truly enjoyed a luxurious experience! Less

【Nearest Station】 About a 5-minute walk from Kamiyacho Station / About a 7-minute walk from Roppongi Itchome Station【Price】 Approximately JPY 20,000 to JPY 30,000【Reservation Difficulty】 ★★★☆☆ (Highly recommended to make a reservation due to its popularity)【Overview】Tabelog rating: 4.33 (as of the time of visit)Tabelog Award: Silver once / Bronze onceRanked among the top 100 Yakiniku restaurants twice.Located in Azabudai Hills, this new branch of "Yoroniku" is known for being hard to book. It is one of the popular Yakiniku brands that also has locations in Minami Aoyama, Ebisu, and Omotesando, boasting high standards in meat quality, cuts, grilling, and presentation.The restaurant is particularly renowned for its "Yakiniku experience through courses," which goes beyond just grilling and eating, incorporating composition, flow, and presentation into a complete experience. It is also known for its unique specialties, such as dishes combining luxurious ingredients like truffles and caviar, as well as its famous rose katsu sandwich.With its location in Azabudai Hills, the ambiance and service are refined, making it suitable for special occasions and business dinners.【Menu】〈Special Course〉- Appetizers: Assorted Kimchi, Three Types of Namul- Cold Platter: Seared Tenderloin, Wagyu Sashimi, Yukhoe- Fresh Salad: Today's Salad- Grilled Dish (Salt 1): Beef Tongue, Beef Tongue with Kombu- Grilled Dish (Sauce): Today's Lean Meat, Tsuchinoko- Grilled Dish (Salt 2): Today's Salted Meat, Premium Tripe- Soup: Honeycomb Tripe Soup- Sushi: Caviar Sushi- Rare Cuts Grilled Dish: Chateaubriand, Silk Roast- Rare Cuts Grilled Dish: Kobuchan Ponzu- Special: Chateaubriand Rose Katsu Sandwich, Zabuton Sukiyaki with Truffle- Noodle Dish: Awa Hand-Pulled Somen, Silk Roast Ochazuke (+ JPY 2,200)- Dessert: Shaved Ice【Review】This time, I opted for the special course. The quality was evident right from the appetizers and cold dishes, with the seared tenderloin and yukhoe showcasing the excellent quality of the meat.As we moved into the grilled dishes, Yoroniku's true essence shone through. The standout was the grilled beef tongue, served rare with perfect cooking. Its moist texture and unique mouthfeel made it feel like the "ultimate beef tongue" in terms of quality.The grilling technique was also impressive, with each cut receiving optimal cooking, making each dish distinct even with the same type of meat. The chef, who I believe previously worked in Ebisu, provided a consistent and enjoyable grilling experience.As we progressed, the course featured Yoroniku's signature flair. Dishes like meat sushi topped with caviar, silk roast, and chateaubriand followed, each maximizing the potential of the ingredients.One of the highlights was the rose katsu sandwich. The chateaubriand was expertly cooked, with a light, crispy exterior and a moist, rosy interior, allowing the flavors of the meat and the sweetness of the fat to shine through in this luxurious dish.Additionally, the zabuton sukiyaki paired with truffle was exceptional, with a rich blend of flavors and aromas, truly embodying Yoroniku's specialties.After resetting with the somen and ochazuke, we moved on to dessert: shaved ice. With flavors like matcha and shirokuma, it was light and refreshing, perfectly concluding the course.Overall, the quality of the meat, grilling, and composition were all at a high level, justifying its reputation as a hard-to-book restaurant. This is a place you’ll want to visit on special occasions, offering a highly satisfying experience.It was a great meal! Less

Today, I visited YORONIKU TOKYO AZABUDAIHILLS in Azabudai Hills.First of all, my concept of yakiniku has completely changed.There was no char at all, and every piece of meat was cooked with such care, resulting in a very delicate finish.The most impressive dish was one that was slowly grilled to perfection.The cooking was so gentle that I wondered if the fire was even on, and the texture was incredibly fluffy.I was amazed to experience such a texture with meat for the first time.Additionally, the way the tongue was served like a soba dish was a refreshing experience.I was touched by the owner's creativity in presenting yakiniku in this way.The meat topped with kombu was also memorable, and the salad was light and easy to eat.The Chateaubriand katsu sandwich was exceptional.Everywhere I looked, there were thoughtful touches, making the meal engaging and not tiring at all.I truly experienced the charm of a new style of yakiniku.Every piece of meat was absolutely delicious.It was a great meal. Less

- Tri Tip, Filet Mignon - Yukhoe, Baguette - Meat Somen - Grilled Tongue with Seaweed - Knuckle Main Muscle, Tsuchinoko - Salad - Meat Corn - Shigureni Croquette, Flower Pepper - Chateaubriand, Silk Roast - Mountain Chain Tripe - Small Intestine, Flower Pepper - Chateaubriand Katsu Sandwich - Sukiyaki-style, Truffle, Egg Yolk - Hamburg Steak - Dan Dan Noodles - Bibimbap - Shaved Ice (Hojicha, Milk) ───────────────────────── This was my first visit to YORONIKU TOKYO AZABUDAIHILLS. I finally got to experience the long-awaited VAN course that I had wanted to try for years. To get straight to the point, everything I ate was delicious, and it was completely different from the usual yakiniku kaiseki. The course was filled with VAN's dedication, from the structure to the details of each dish, from start to finish. Additionally, since they knew I was coming, VAN kindly prepared a special dish called "Meat Corn" where the meat is wrapped in corn, along with "Hamburg Steak." I am truly grateful. Such hospitality is likely the secret to YORONIKU's and VAN's popularity. I definitely want to visit again at a different time. It was a great meal. Less