At the ever-changing intersection of Nishi-Azabu, there is a longstanding yakiniku restaurant called "Jyujyu" with a prominent sign. Among the high-end, highly-rated yakiniku restaurants in Nishi-Azabu like "Ushigoro," "Yu Genten," and "Yakiniku X," this place attracts a lot of people from the industry and finance sectors. It may be just my impression, but this place seems to be frequented by slightly older, slightly rough-around-the-edges gentlemen compared to others. Anyway, the negi-tan salt here is delicious. Maybe it's because the person I went with was really good at grilling, but all the meat, after lightly rubbing the fat on the grill, separating it gently with tongs to prevent sticking, and cooking both sides gently without overcooking, allowed us to fully enjoy the natural flavor of the meat. This does mean that the grill needs to be changed frequently, but the staff changes it promptly. I wish I could post a video of their efficiency... I was too drunk to take many pictures of the meat, but it was delicious. Thank you for the meal!

I visit regularly. The origin of Negi-tan salt and Negi kalbi? Negi dishes are delicious on the hot plate. The kimchi also comes with seasonal kimchi every time, which I like. The salted hormone and premium kalbi are also excellent. It's usually open late at night, so it's very convenient. Thank you for the meal.

- Taste: The meat was not too heavy and the sauce was delicious, but the quality of the meat was average. There wasn't anything that stood out as a must-try dish. - Atmosphere: I visited on a weeknight and there were mostly people from work and friends. - Cost performance: The prices were on the higher side for Nishi-Azabu, considering the quality and quantity of the meat, it wasn't really worth it.

Yakiniku Jyujyu Nishi-Azabu offers a blissful time with an abundance of high-quality wagyu beef. Starting with the appetizers, the marbled yukhoe melts in your mouth, the spring onion salted tongue is delicious, and the onslaught of fillet, harami, and kalbi is amazing. The finale is the tail soup, which leaves you fully satisfied. Despite the rain in Nishi-Azabu, it was a truly delightful experience.

Premium Course 9,800 yen Marbled Yukke, Negi-tan, Salted Black Wagyu Fillet, Premium Harami, Salted Upper Kalbi, Uchimomo Shinshin, Black Wagyu Fresh Sirloin (additional) 3,000 yen Every cut of meat was high-quality and incredibly delicious. The cost performance may not be amazing, but for this level of yakiniku in Nishi-Azabu at this price, I think it's not bad at all. The staff's service was polite and wonderful.

The customer visited Tokyo and made a reservation at Jyuu Jyuu, a cozy yakiniku restaurant. Although it was a bit noisy near the entrance, the meat was excellent. The Harami (skirt steak) and Tan (beef tongue) were especially delicious! The prices are a bit high due to the location, but I think it's more reasonable compared to other yakiniku restaurants in Nishi-Azabu. I would like to visit again for casual dining next time.

First yakiniku restaurant in Nishi-Azabu!! ~What we had~ [Juujuu/Premium Course] - Assorted 3 appetizers - Juujuu salad - Marbled yukhoe (Korean beef tartare) - Grilled tongue with green onions and salt - Filet of black wagyu beef - Premium harami (skirt steak) with salt - Prime kalbi (short rib) - 2 types of selected lean meat - Choice of rice dish - Choice of dessert ~Highlights~ - The marbled yukhoe was incredibly tender and melted in the mouth. The sweet sauce paired perfectly with the yukhoe, and the egg yolk added a nice flavor. - Grilled tongue with green onions and salt, a specialty of Juujuu, had a unique spice blend that enhanced the flavor. The paste-like green onions stayed on the meat, allowing us to enjoy the spices without them falling off. - Juujuu rice, made with thinly sliced black wagyu beef on top of mixed green onion rice and topped with Korean seaweed and wasabi, was bursting with flavor and aroma. A must-try dish at Juujuu! ~Summary~ Despite being a long-standing yakiniku restaurant with over 50 years of history, Juujuu exudes a luxurious atmosphere from its exterior to its interior. The attentive staff added to the overall experience, making it a truly blissful dining experience. This is definitely a restaurant we will be returning to!

I came to this restaurant with the intention of eating meat. It is located right by the Nishi-Azabu intersection and is not a high-end yakiniku restaurant nor a yakiniku chain, but rather a reasonably priced yakiniku place. It feels like a long-established restaurant, with friendly staff welcoming you and delicious recommendations. Thank you for the meal.

- Yakiniku Jyujyu / Nishi-Azabu Located near the Nishi-Azabu intersection, this yakiniku restaurant has been in business for over 50 years. Despite being a long-standing establishment, it exudes a luxurious atmosphere from its exterior to the interior, making it suitable for various occasions. This place is known for its delicious yukhoe (Korean-style beef tartare) and gyutan (beef tongue) which are very popular! - What we ordered: "Jyujyu Standard Course" - We didn't have a reservation, but you can also order the course on the day. ・ Assorted appetizers ・ Jyujyu salad ・ Yukhoe (Korean-style beef tartare) ・ Negi-tan salt ・ Negi-kalbi salt ・ Kalbi (marinated short rib) ・ Harami (marinated skirt steak) ・ Tan-kalbi (marinated beef tongue) ・ Thinly sliced lean meat (marinated) ・ Sangchu (Korean lettuce) ・ Jyujyu rice ・ Ice cream or sorbet - Must-try menu items: ・ Yukhoe - A must-order dish! The perfectly balanced Japanese black beef melts in your mouth, and the sauce with a hint of sweetness paired with egg yolk and apple creates an addictive sweet and savory flavor. This dish is so good, you can even eat it with rice! ・ Negi-tan salt - The finely chopped green onion salt complements the beef tongue perfectly, making it easy to eat as it is thinly sliced and the green onions stay on while grilling. The saltiness is just right and irresistible! - Hashtags: #NishiAzabuGourmet #NishiAzabuDinner #RoppongiGourmet #RoppongiDinner #NishiAzabuIntersection #NishiAzabuIntersectionNearby #YakinikuJyujyu #LongStandingYakinikuRestaurant #JapaneseBlackBeef #Foodstagram #Meatstagram #YakinikuLovers #Foodies #InstaWorthyFood #InstaWorthyMeal #InstaWorthyMeat #FoodieGirls #MizukichiGourmet

Located at the intersection in Nishi-Azabu, it's a good place to eat before heading to Nishi-Azabu for drinks. The Negi-tan shio (salted beef tongue) is tender and very delicious, I ordered it twice. They also have fresh oysters, so it's nice to be able to switch to seafood when you get tired of meat. It's great to enjoy tasty meat at a table with friends, I'm very satisfied.

I visited this restaurant for the first time with a friend late at night for a late-night meal. Even though it was past 1 am, the restaurant was crowded and bustling. It was nice to be able to have yakiniku at this hour. I left the menu choice to my friend. We had: - Namul assortment (1430 yen): an assortment of green vegetables, bean sprouts, carrots, radishes, and zenmai. - Kimchi (660 yen): we had the napa cabbage kimchi. - Hachinosu sashimi (1540 yen): fresh and delicious, without any fishy taste. - Yukke with apple and egg: the apple added a nice sweetness, and mixing it with the egg and sauce was really tasty. We even tried it on top of rice, which was also delicious. - Negi-tan salt (1980 yen): a specialty of the restaurant with a flavorful spice blend that sticks well to the tongue so you can taste it fully. It was addictive, and the spice mix seemed to be well researched and crafted by the owner. - Sirloin (2100 yen): delicious with the sauce. - Yukkejang soup regular (1100 yen): a spicy soup that was a great finish to the meal. Thank you for the meal!

I felt like having some thick tongue meat, so I decided to go to Yakiniku JyuuJyuu after a long time. They have thick and delicious tongue meat, and despite being in Nishi-Azabu, the prices are not too high. The place was crowded with customers, but it felt stable. We started with a kimchi assortment, bean sprout namul, and perilla leaves. For the tongue meat, we ordered the special thick cut and the regular thin sliced scallion tongue with salt. Since they use charcoal, the cooking balance may vary, so make sure to cook the thick tongue slowly. We also ordered scallion kalbi with salt, loin, harami, and more. Everything was delicious. The charcoal fire is strong, so be careful not to overcook the kalbi. We also tried the collagen pig feet, which you can cook yourself. This time we chose the cold version, which was generous in portion. The soup we had was yukgaejang, which was a bit spicy. It's cooked based on a recipe that hasn't changed in 50 years. You can make it even spicier if you like. For dessert, we had caramelized compote of roasted La France pear with ice cream on top. It felt luxurious and like something you would get at a cafe. We ended the meal with coffee. Overall, the balance at this place is great - not too plain, not too flashy, and not too expensive. It's just right.

Yakiniku Jyujyu located at the Nishi-Azabu intersection is a high-end restaurant affiliated with Yakiniku Manpuku. They offer premium quality meat, including raw meat options as they are a certified handler of edible raw meat. I visited this place because I was craving their specialty dish called Jyujyu Meshi, which is a bowl of raw black wagyu beef on rice. It is absolutely delicious. The dish consists of finely chopped green onions mixed with rice, topped with Korean seaweed, thinly sliced raw black wagyu beef dipped in sauce, and served with wasabi. The flavors and aromas are incredible. In addition to this dish, their signature dishes like Negi-tan salt, Harami, and carefully selected loin are also amazing. And to finish off the meal, their garlic rice is also incredibly tasty. I find myself constantly craving the combination of rice and beef dishes they offer. This cycle might be hard to break.

I found the restaurant easily near the intersection with a noticeable sign. I had made a reservation in advance, and I left feeling full. I prefer to cook my meat the way I like it, so I was satisfied being able to grill it myself. The dessert was also delicious.

I have easily exceeded 1000 visits to Nishi-Azabu. I used to live nearby and have a connection to the area. On this day, I was on my way back from a classical concert at Suntory Hall. My wife and kids were hungry, so I made a reservation over the phone while passing by. I've been coming here for at least 40 times. I think I've posted about it before. My wife and I have been here, had drinking parties, attended mixers, and even had late-night solo BBQ sessions. However, as you can guess, this area is not very kid-friendly, so I've never brought my children here before. This time, I impulsively brought my child, but I probably won't be coming back with them for a while. The table next to us had a president and a "seemingly serious" female college student, kind of like a trending rubber band. Not that I should be speaking ill of others, but it's not a place I want to show my kids. It's like a gathering of wives' associations, which is not good for kids. "Unforgivable! Unacceptable!" My wife and kids are banned from this place. The rain in Nishi-Azabu. Two sides of Nishi-Azabu. It's that kind of town, so it's the fault of those who bring children. It's a really great restaurant. The service, atmosphere, and taste are all great. It's a top brand in yakiniku. I love this place so much. I recommend the Negitan salt, Negimeshi, and regular loin. I will continue to visit this place. I took a few photos.

I wanted to have dinner early, so I arrived at a yakiniku restaurant around 5 pm. The restaurant usually opens at 6 pm. It had been decades since I last visited this place. I sat at the counter in the middle of the restaurant. The chairs and tables were surprisingly low, making me bend my knees at an awkward angle. I noticed there was a significant price difference between the regular and premium cuts of meat. I decided to try a mix of both. I ordered Napa cabbage kimchi for 660 yen, salted beef tongue for 1980 yen, premium kalbi for 3300 yen, harami for 1760 yen, maruchou for 1210 yen, and small cold noodles for 770 yen. In the end, I found that the premium cuts of meat were more delicious than the regular ones. Considering the atmosphere, meat quality, and value for money, I would recommend the affiliated restaurant "Yoyogi-Uehara Manpuku" instead! Thank you for the meal! (^○^)

This is a yakiniku restaurant that I have visited several times. I have been to a few yakiniku restaurants, but personally, I think this is the most delicious one. The negitan and garlic rice here are head and shoulders above the rest in my opinion. The prices are definitely on the higher side, but I believe that the quality of the food is worth it.

This time, we had a course menu. It was so delicious that we even ordered additional dishes like Yukke and beef tongue. The steak with gold leaf is often seen on Instagram, so I got excited. All the meats were delicious. Even the ones with raw meat didn't feel heavy because they were well marbled. I would like to visit again.

Happy New Year! I hope we can continue to work well together this year. For the first meal of the year, I went to Jyuu Jyuu in Nishi-Azabu, Tokyo, a famous spot frequented by celebrities. Located next to the renowned Yakiniku restaurant Yūgen-tei, the prices here are quite high. The tongue dish alone costs around ¥7,000. This is Tokyo after all! I ordered a variety of dishes and enjoyed each one as they were served. The taste was undeniably delicious! The meat's sweetness came through directly without being overpowered by the sauce. Each plate was cooked perfectly, the grills were changed regularly, and the service was impeccable. If you want to experience true luxury, this is the place to go!

My first visit was in 1983. The letters "Juu Juu" at this place in Nishi-Azabu can be considered a landmark for me. Back in the days when I never entered before midnight, the high-quality meat and hormone dishes here accompanied my lively stomach. Although it may no longer be possible, the liver sashimi and rumen sashimi were the best dishes. The quality was outstanding, and the way the rumen sashimi was cut was excellent, with a perfect balance of seasoning and condiments. Of course, the restaurant used to operate from night until dawn, but it's a pleasant surprise that they now offer lunch, thanks to the impact of COVID. The lunch set menu has six options. Unfortunately, due to the current situation, the sashimi options on the menu are limited to yukhoe, senmai, and hachinose. I can't help but feel a pang of regret that I can no longer taste that liver sashimi or rumen sashimi; it truly is a heart-wrenching thought. Instead, I ordered the Black Wagyu Sirloin Sashimi Set with Negi-Tan Shio. The sirloin sashimi was exactly as expected. The seasoning of the tare sauce was refined, a true hallmark of Juu Juu. I enjoyed wrapping the sirloin sashimi in the negi rice (you can choose between white rice) with Korean seaweed and wasabi on top. This is truly a moment of bliss. *Please allow me, as a fan of Juu Juu, to include the level of excitement in my evaluation. The Negi-Tan Shio was meticulously prepared, with the negi and tan blending seamlessly, and it held together well even when grilled on the net, offering a slightly rare texture. The meat was crispy and easy to bite through. I want to enjoy it with a delicious beer. The homemade kimchi has the same mild flavor as before, a taste that I could enjoy forever.

In Osaka, there is a unique style of yakiniku where you eat without dipping the meat in sauce. The meat, thoroughly seasoned with salt and green onions, is delicious, especially the tongue. You can simply grill it and eat it as is. While other meats are also tasty, I was impressed by this style of yakiniku menu.