I was invited to a delicious yakiniku restaurant in Tsukishima. They serve top-class Hida beef, and the staff will cook it for you perfectly. It's great to leave the difficult task of grilling the meat to the professionals. The highlight was the fresh and not too spicy chive namul. The Hida beef sirloin was amazing, cooked to perfection and melting in the mouth. The Gifu Hida black tongue, salt-grilled and marinated beef were all delicious. The variety of flavors in each cut was impressive. The mixed offal dish was flavorful but not too greasy. The meal ended with a special egg rice bowl. Overall, the satisfaction level was high and the hospitality was excellent. A restaurant that anyone would enjoy dining at.

I felt like eating some hormone, and when it comes to hormone, I thought of Zaiichi-san, so I visited there. Since it was late at night, I decided to order only my favorite dishes little by little. I had previously tried the classic pattern (kalbi, upper mino, hosu, tecchan) of kimchi, tongue, and hormone when I visited before, so this time I asked for the Zaiichi pattern (middle kalbi, tongue sauce, hachinos, hosu). The assorted kimchi plate is excellent, especially the celery and nagaimo. Personally, I don't like celery, but this dish helped me overcome my dislike for celery. The tongue is thickly cut, juicy, with a good texture, and delicious, so I recommend it. The Zaiichi pattern had a lot of fatty meat among the hormones, but it was very tasty with the miso-based sauce and green onions. I will visit again when I crave hormone. Cashless payment is available.

I made a reservation for the course menu. The staff explained each type of meat while cooking it carefully. Everything was delicious without a doubt. The side dishes like Namul and Kimchi were also excellent. The performance of grilling the meat was appetizing to watch, making it an enjoyable experience both visually and taste-wise. The only thing that bothered me was that the staff seemed a bit cold towards the young group that came without a reservation. I wonder if they have trouble accommodating walk-ins?

They grilled everything for us and asked about our preferred way of cooking, which made us very happy. The course meal left us feeling very full. Making it like sukiyaki was delicious.

I want to eat hormone. Delicious hormone. The first thing that came to mind was "Zaiichi"さん. The mixed grill is incredibly delicious. So this time, I came to the restaurant just to eat hormone! I made a reservation and arrived five minutes early. This time, I parked at a nearby municipal parking lot that was empty. *Last time I visited, I couldn't park at the nearby parking lots due to a festival (>_<) I was seated for the second time and placed my order. First, I decided to order the Hida beef A5 tare sirloin that I had been eyeing for a while! I was so impressed when I ate it last time that I ordered it again. It's really delicious when you mix the egg with the fat and umami of the meat and eat it! And then, the strategy of mixing the leftover egg with hormone that my girlfriend said she wanted to try next time we went! Unexpectedly, the staff suggested mixing the egg with the mixed grill, so it was officially approved haha. Now, for the next order, all were hormone dishes! - Mino sandwich, teppanyaki, heart, honeycomb tripe with salt - Mixed grill with the classic and Zaiichi patterns, each with a half order, and additional mixed grill soba! Oh, I enjoyed the hormone dishes so much that my stomach and heart were satisfied. I also had a delicious homemade pudding at the end and was extremely satisfied! It's my first repeat visit on Tabelog, but I will definitely come back again! Next time, I'll try the regular meat! Thank you for the delicious meal!

I suddenly remembered a casual gathering with my company's junior colleagues, so I made a last-minute reservation and luckily we were able to secure a table for 6 people. The restaurant is located just a 1-minute walk from the Yurakucho Line and Oedo Line subway stations. It was my first time visiting, and the owner is known for serving top-quality Hida beef A5 at a reasonable price. We opted for a la carte dining, leaving the choices to our friend Minoru. We enjoyed Hida beef tare sirloin, premium harami, select triangle belly, premium thick-sliced black tongue, thinly sliced cro-tan, namul, kimchi, and shredded cabbage as a complimentary dish from the owner. We also had a mix of various hormone meats grilled together, white rice, and finished with delicious cold noodles paired with raw makgeolli and Sarukawa barley shochu, the birthplace of barley shochu. Everyone in the group was very satisfied. Of course, we made sure to have some homemade pudding as well. Thank you for the wonderful meal!

A popular yakiniku restaurant in Tsukishima that serves Hida beef. It has a casual atmosphere like an izakaya, but the presentation of the Hida beef gives off a luxurious feel, making it a yakiniku restaurant in the mid-price range. Their specialty is the "mix-it-all" yakiniku, where the secret sauce is mixed with lean meat and hormone, creating an addictive taste with the mix of juices, fat, and sauce. They handle Hida beef as their main meat. Compared to other popular yakiniku restaurants in Tokyo, it's relatively easy to make a reservation here. They are open until late at night, making it a convenient place to drop by even in the late hours.

Located about a 5-minute walk from Tsukishima Station, this yakiniku restaurant has a typical atmosphere. Instead of a course meal, we ordered a la carte dishes. We ordered the marinated sirloin, premium tongue with salt, marinated misji, mixed grill, and cold noodles. Everything was of high quality. The marinades were especially delicious. The mixed grill is a specialty dish, featuring miso-flavored beef tripe, ribs, skirt meat, and small intestines stir-fried with green onions. It was delicious. The rice went well with it. The cold noodles were also tasty with a flavorful broth. Overall, we were satisfied. I think the price of 7000 yen was reasonable for the quality we received.

During Obon, my wife was working all day, so I decided to treat myself to some yakiniku at Tsukishima Zaishichi Honten. I started with some sukiyaki-style meat and then moved on to horumon. The quality was top-notch, but unfortunately they didn't have my favorite cuts like urutte or senmai. When I asked for salted horumon with kujo negi topping, they seemed hesitant, and my simmered dish took a while to arrive. I also ordered tegutankuppa and horumon yakisoba for the finale, but they took forever to come out. Eventually, I decided to leave, but they insisted that the horumon yakisoba was ready. It turned out to be delicious, but I couldn't understand why it took so long for such a simple dish. The manager apologized and treated me to drinks and dessert, which helped improve my mood. However, the simmered dish never arrived in the end. Despite the high quality and delicious food, the long wait times were disappointing.

Ordered kimchi assortment (Chinese cabbage, yam, daikon radish, celery), Hida beef Yukke, Hida beef tare sirloin (2 pieces), premium black tongue salt (6 pieces), Ichibo (5 pieces), assorted grilled meat, classic pattern, market noodles, and finally a homemade pudding came out. I felt the tongue was not enough, but everything else was delicious! I particularly liked the Yukke and assorted grilled meat. It was disappointing that the harami was sold out.

Despite calling late at night, they kindly accommodated our reservation. I drove to the restaurant, but there was no parking lot, so I thought I would find one on the day of... However, unexpectedly, there was a festival in the area, and all the parking lots were full. I managed to find one nearby and arrived just 5 minutes before opening time. We were seated at a table on the second floor when they opened. Instead of ordering a course, we decided to order individual items. First, we had shredded cabbage as a starter, with a special dressing to pour over it. The shredded shiso mixed in added a nice touch. Next was the Yukhoe, which surprisingly came with finely sliced apples. I was skeptical, but it turned out to be a great combination! The sweetness and acidity of the apples enhanced the flavor of the meat. Then, we had the Hida beef A5 tare sirloin, a beautifully marbled large piece of sirloin. We quickly seared it and dipped it in egg. It was undeniably delicious! The tenderness and richness of the meat exploded in the mouth. The egg with garlic sauce added another layer of complexity to the taste. We also tried the Gochamaze-yaki with plenty of Kujo negi (green onions) and different types of hormone meats. We devoured it all and moved on to the next classic dish. The Gochamaze-yaki with miso sauce was outstanding. The miso sauce was a local specialty and incredibly tasty. The various hormone meats were of high quality, and when grilled to a slightly charred perfection, they were a match made in heaven with the special miso sauce. Even my girlfriend, who usually doesn't like tripe, enjoyed it a lot. The staff grilled all the dishes for us, ensuring that we enjoyed them at their best. It was great to chat with the staff while grilling, making the restaurant feel very cozy and welcoming. This is definitely a must-visit restaurant with delicious food. Thank you for the wonderful meal!

The restaurant is located a 2-3 minute walk from Tsukishima Station, in a convenient location, and closes at 23:00. I visited around 22:00 and they welcomed me warmly, even though it was my second stop of the night. We tried a few dishes: - Sirloin Steak: The large cut of sirloin, a local specialty, was a pleasant surprise to find at this restaurant. - Assorted Hormone (offal) Plate: A mix of 3 types of offal and 1 type of meat, grilled with miso sauce. Another specialty dish that I enjoyed, as I love miso sauce. - Tsukishima Noodles: The noodles named after the restaurant were cold udon noodles with a sweet and savory sauce. - Pudding: As a service, we were served pudding with maple syrup instead of caramel. It was a delight for those with a sweet tooth. The attentive service made the experience even better. Thank you for the meal!

There is a yakiniku restaurant in Tsukishima. Tsukishima is often associated with monjayaki, but it is also an area with many famous yakiniku restaurants. On this day, the first place we tried was a disappointment, so we decided to go to another place where we could enjoy delicious food. We arrived at the restaurant after 10 pm, even though they were closing at 11 pm, and although we were initially turned away, we managed to convince them to let us in by saying we just wanted to eat a little bit. The specialty of the restaurant "Zaiichi" is Hida beef sirloin and Gochamaze-yaki. Of course, we ordered both dishes. It was amazing to be served such high-quality sirloin at a late hour without a reservation. The cost performance of the sirloin was so good that we wondered if they were making a loss. The menu even stated that it was a "service item regardless of cost". The Gochamaze-yaki was delicious with tender hormones and a rich miso sauce, making us crave for white rice. Both the sirloin and Gochamaze-yaki were cooked by the staff, which we appreciated as it seemed difficult for amateurs like us. We finished with Zaiichi noodles and pudding for a refreshing end. Next time, we would like to visit this restaurant as our first stop! Items ordered on this day: - Cabbage (appetizer) - Hida beef A5 Salt Sirloin ¥2480 - Gochamaze-yaki ~ Miso sauce ~ Standard pattern Half ¥2100 - Zaiichi noodles ¥700 - Pudding (complimentary) ===================================== ☑︎ If you read until the end, please give it a like! ☑︎ If you want to visit this restaurant, consider saving this post ◎ ☑︎ I would be very happy if you could also follow me♪ ~ also updating on Instagram with the same name ~ =====================================

I ordered Hida beef loin, tongue, skirt, and hormone. Since it was originally a hormone shop, the green onion hormone was incredibly delicious. The staff gave us advice on how to cook it, and we were able to enjoy it even more. I want to go back to eat hormone again.

If you visit early, the hospitality is excellent. The cuisine is Osaka-style yakiniku, and the Gochamaze Yaki is especially delicious. Of course, the yukhoe, harami, and tan shio are also of a high standard. The menu makes you want to try everything. The quality of the finishing dish is also high!

Visited with a male friend after a long time, a little away from Monja Street. We ordered a course with hormone dishes. The system is where the staff cooks everything for you. They seem to have a strong commitment to cooking it deliciously, but maybe they didn't need to explain so much since we were catching up with an old friend. The specialty mixed grill came with rice and soup like a set meal. We were stuffed. With drinks, it can easily go over 10,000 yen per person, so it felt a bit pricey. It was delicious though. Thank you for the meal.

In the special course, there is a variety of kimchi assortment, namul assortment, large beef rib, thick-cut tongue with salt, special grilled liver with salt, in-market tendon, mixed grill, rice, and egg soup. Additionally, I added top tripe and cow intestine with salt. The kimchi assortment includes napa cabbage, radish, yam, and celery with a balanced spiciness and acidity. The namul assortment offers six different varieties to enjoy various flavors and textures. The large beef rib lives up to its name, with a juicy and flavorful taste that is not heavy or greasy. The thick-cut tongue with salt is sweet and juicy, complemented by a refreshing lemon juice. The special grilled liver is rich and creamy, without the typical liver taste, but with a subtle sweetness. The in-market tendon is large, with a salty base and a crunchy texture that pairs well with the spiciness and sweetness of the scallions. The mixed grill is a mixture of hormone and meat in a rich miso-based sauce, enhancing the natural flavors of the ingredients. It pairs perfectly with rice, especially if you opt for a large serving. The egg soup is flavorful with a strong beef broth base that can stand up to the rich flavors of the mixed grill. Finally, the pudding is rich yet refreshing with a delightful egg flavor. I made a reservation two days in advance and visited on a weekday at 7 pm. The restaurant was about half full, and the food was served at a good pace by the staff. The entire course was completed within 60-70 minutes, making it easy to add additional orders. However, indulging in the mixed grill and egg soup might make it a bit overwhelming. Overall, the special course is highly recommended for its deliciousness and completeness. It would be even more enjoyable with a drink-all-you-can option.

I was able to visit this place for the first time in about 2 and a half years. It was our second stop of the day, so we only had a little bit to eat. The assorted grilled dish is quite heavy, so we ordered it as a single item. #Tsukishima #Yakiniku #TopQuality #BlackTongueSalt #Liver #GrilledSalt #Pudding #FreshlySqueezedLemonSour #Mega

Delicious and famous restaurant. I had lunch here a few years ago, but it was my first time dining here at night. I ordered the carefully selected course for 6,500 yen. It started with Hida beef A5 sirloin, which you eat by dipping it in raw egg. The meat melts in your mouth... so delicious. Every dish that followed was also delicious. The course is prepared by the staff, so you can relax and enjoy. Thank you for the wonderful meal.

I visited the restaurant on a regular night. It had been a while since my last visit, and I was looking forward to trying the thick-cut premium tongue, but it was sold out. I ended up ordering a slightly lower grade instead. The meat had a slightly burnt flavor, perhaps from the marinade or lemon juice. It was cooked rare, which I liked. The harami and loin, seasoned with salt and wasabi, were delicious. However, considering the price, the overall value for money wasn't great. The high ratings may be more focused on the quality of the offal dishes.

Namul kimchi, cabbage salad, sirloin yukhoe, salad, tanhile, jiboshinshin beef tendon simmered dish, mixed rice with fried egg, yukhoejang soup. It's been a while since I had such a satisfying meal that wasn't heavy on the stomach. The after-meal feeling was light and delicious!

Second visit. A well-known yakiniku restaurant in Tsukishima. During my first visit, it was relatively easy to make a reservation due to the pandemic, but this time I was lucky to secure a reservation. The meat is really good, and the service is friendly, making the dining experience enjoyable. This time, we customized our own Gochamaze yakiniku by choosing the ingredients to put in. Of course, there is also a recommended Gochamaze yakiniku by the restaurant, which is also worth trying. Just order some rice, pile the Gochamaze yakiniku on top, and dig in! Delicious! I will definitely visit again when I crave this devilishly delicious taste.