Fukuoka's yakiniku restaurant "Daitoen" has a branch called Daitoen Gion-tei near the main store. On this day, we ended up comparing different types of tongue, each with its own deliciousness and characteristics, resulting in a satisfying yakiniku experience. Unlike the luxurious but somewhat classical main store, Gion-tei has a sophisticated interior. It might be interesting to choose depending on the occasion. On this day, we tried the aged salted tongue, premium salted tongue, and premium thick-cut salted tongue, as well as the premium harami. First, the premium thick-cut salted tongue was not extremely thick, but the perfect thickness was well balanced. The beautifully trimmed tongue looked appetizing from every angle, and just by its appearance alone, you could eat a bowl of rice with it. When cooked just right, with the surface moisture bubbling up as a sign that it's ready to eat, this tongue... was delicious. Excellent, wonderful. The premium salted tongue, being thinner, offered a further crispy texture that was also enjoyable. I personally prefer thinly sliced types, but when comparing these two, the premium thick-cut salted tongue was the winner at Daitoen Gion-tei. If you're unsure, go for the thick-cut version for a higher satisfaction level. It may be a bit pricey, but this level of tongue is becoming harder to come by, so seize the opportunity to try it when you can. In 20 years or in another country, you might not even be able to eat it due to competition or price increases. I had initially thought the aged salted tongue might be a "regular" type of tongue, but it was anything but that. As the name suggests, it had been aged, resulting in a unique aged aroma that subtly emerged, making it a completely different type of tongue. It was also good in its own way. However, as it had a completely different flavor profile from the other two, it seemed more like a special and unique option, so if you're looking for a more orthodox flavor, ordering above the premium salted tongue would be necessary. Additionally, we also tried the premium harami. It was a wonderful harami, but I felt it was a bit young. I regretted not adding more flavor through dipping sauce and other seasonings. As we are the final cooks of yakiniku, we should have enjoyed it more freely. Although it unexpectedly turned into a tongue comparison, I was satisfied, no, very satisfied. I have created a blog called "Yakiniku Encyclopedia" where I record and share my experiences of eating at yakiniku restaurants across Japan. Please check out the blog for more information on other yakiniku restaurants.

I ordered the following menu items: Toro Yukke (horse meat) for 1,980 yen, Special Harami (skirt steak) in small size for 1,617 yen, and Shimacho (a type of fish) in small size for 732 yen. I made a reservation two days ago over the phone for 5:00 PM when there was availability. Thank you for the delicious meal! Thank you very much, Gion-tei at Daitoen-en, Ookinimanjyu!

I used it for my husband's birthday. I didn't know about the shop, so I chose it based on reviews, but my husband was very happy to come! He was very satisfied. He was especially pleased with the grilled dish we ordered as an extra!

I was invited by a senior colleague to visit this restaurant. I forgot to take a picture of the meat, but the appetizers were delicious. The service was mostly done by young staff, possibly part-time workers, but it was adequate. The private room for four people had a luxurious feel, suitable for entertaining clients. The quality of the meat was excellent, and I left feeling satisfied. We were also able to order individual roast beef bento boxes as souvenirs, showing that they are flexible with orders.

The individual rooms with sunken kotatsu tables are calming. The thick-cut tongue was so beautiful and tender that it had been a while since I had seen such quality. Overall, the flavors were gentle and elegant. The kimchi and stone bibimbap were also delicious. However, the upscale atmosphere may make it more suitable for business entertainment, but the prices are a bit high. The meat was excellent.

I arrived at 7:00 PM. There were mostly women at the restaurant, and they served Tan, Maruchou, Shimachou, and Misuji at the perfect timing for when they were ready to eat. I don't know much about meat, but there were 3 types of sauces to choose from to match your preference. For the finale, I chose Bibimbap and cold noodles. The cold noodles could have been a bit less seasoned for my taste, but the Bibimbap was delicious.

I visited Otoen, located near Gion Station. The entrance and interior of the restaurant had a very nice atmosphere. I had made a reservation weeks in advance and was provided with a private room on the second floor. Every cut of meat was carefully selected and very delicious. While all cuts were tasty, I particularly enjoyed the grilled hane-shita and yaki-suki. I recommend ordering a la carte or assorted dishes over a course menu. The menu is extensive and the flavors are not too rich, so personally, I preferred it over the main branch. I think it is suitable for occasions like celebrations or business entertaining. I enjoyed the food so much that I definitely want to go again. Thank you for the wonderful meal.

The meat was delicious, and they were very kind in warming up the baby's baby food. My Korean friend's family, who wanted to eat Japanese beef, was also impressed, saying it was the most delicious they had ever eaten.

Get off at Gion Station, exit from exit 3, and it's a 2-minute walk. It's 171m from Gion Station. I felt like eating yakiniku, so I called the main store on the day and it was fully booked, so I made a reservation at the branch store. The branch store is more of a place for entertaining or for special occasions. We ordered a la carte. All the meats were beautiful and delicious, but the thick-cut tongue and the special selection harami were especially delicious. The harami was very tender and you could eat as many as you wanted. The prices on the menu are not that high, but the amount of meat is small, so I think it's on the pricier side even among high-end restaurants. Overall, the quality is high, so I think it's a good place to spend money on delicious meat.

A popular yakiniku restaurant, it's hard to get a reservation at the end of the year. The main store was fully booked, but we were able to get a reservation at the annex from 8:30 onwards. It was my first time in a private room on the second floor, and it had a nice atmosphere without being noisy. The meat was delicious. We had a platter of lean cuts, tongue with salt, pot kalbi (full of vegetables!), striped pig and heart, and finished with rice. I am very satisfied. This might be my last meat meal in Fukuoka this year.

I made a reservation at Ryoan Gion-tei instead of Daitoen because my guests were coming. We enjoyed yakiniku in a private room, and the quality was truly exceptional, just as expected from Daitoen. The tongue, lean meat, and kalbi were all excellent! The meat sushi melted in our mouths! It paired perfectly with the Tuscan wine. We will definitely visit again!

It's been a while since I last used this restaurant for entertaining guests! It was my first time visiting this annex, and I was too busy with entertaining to take any photos. My impression after enjoying the a la carte order for entertaining the regular company president is that... Since the main building was built, the quality of the food has varied depending on the customer base, making it hit or miss, which made me stop going. This time, the annex had a more relaxed atmosphere and I felt the regular customer service, so I was able to enjoy the entertaining yakiniku. In the past, the three legendary yakiniku restaurants in Nakasu were Shokudoen, Daitoen, and Rikkaen. Shokudoen has since closed. In Nakasu yakiniku, I had only been using Rikkaen nearby, so I had almost forgotten about Daitoen. As expected, the naengmyeon at Daitoen is delicious but the portion is large, so half is just right ☆

This is a branch of a famous restaurant. I made a reservation for a reasonably priced course online and went there. The meat was indeed delicious, but the course had too many dishes, giving a somewhat random impression. A la carte might be the best choice. We started with three appetizers: beef tongue salad, beef tendon salad, and pork feet dish. They were okay. Kimchi and pickled vegetables were delicious. The salad was nothing special. The first meat dish included cheek meat, chicken meat called "Amakusa Daio," but the beef was thin. Grilled vegetables included pumpkin, eringi mushrooms, shishito peppers, and eggplant. The pumpkin was especially thin. There was also a steamed egg custard with a kimchi flavor, which seemed unnecessary for a yakiniku restaurant. Then, a pot of kalbi was brought out, which was finally the highlight. It was delicious. The vegetables included bell peppers, green peppers, corn, cabbage, pears, and garlic. The second meat dish included skirt steak and harami (skirt steak). They were also delicious. The restaurant had a luxurious atmosphere, and the counter seating was comfortable.

After the live show, I went for yakiniku alone around 8:30 pm. Maybe because of the influence of the coronavirus, I was the only customer. The interior of the restaurant had a luxurious feel and was very clean, which got me really excited. Since it was a private room, I felt comfortable dining alone. I ordered the following: lean meat assortment, hane shita yaki suki (thinly sliced meat cooked quickly in a sauce), kalbi kimchi, cold noodles, and garlic fried rice. The lean meat assortment had fine, clean marbling and was just the right tenderness for me. I'm not a fan of tough meat, so this was perfect. I had decided to order the hane shita yaki suki as soon as I saw it online. It's thinly sliced meat with sauce that you lightly cook and dip in egg yolk before eating. It was delicious and incredibly tender. This was my favorite dish. The garlic fried rice, which I was curious about, wasn't too strong in garlic flavor and was surprisingly refreshing. It had a taste that was somewhat addictive. I also wanted to have some hearty kalbi when coming for yakiniku, so I ordered the pot-cooked kalbi. It came with vegetables and was a great deal. It wasn't greasy and I finished it all in no time. Lastly, I tried the hand-made cold noodles that were said to be a specialty. Even though I ordered a small size, it was quite filling since it was the last dish. It was just simply delicious.

I have been to the main store before, but this was my first time at the branch. I didn't notice it at the main store, so I ordered it. It was delicious, but I prefer the slices to be a bit thicker. As for the kainomi, I think it would be better if it were a bit thinner.

The main store was full, so we visited the Gion store. The atmosphere was nice like the main store, and the meat was delicious! We started with a toast with bubbles, ordered horse sashimi, white liver, and a kimchi assortment, and also ordered some grilled dishes while enjoying a bit of food in our stomachs. All the meat was delicious and satisfying.

I came to eat yakiniku. It's my favorite place because I can eat slowly. The space is beautiful and you can eat at a leisurely pace. The quality of the meat is outstanding no matter which one you choose. I always order the tongue and salt. There are set menus available, but I always prefer to order a la carte.

The lean meat is tender and goes well with rice. The meat is amazing (^-^) The marbled meat is soft and melts in your mouth ☺️ I would love to visit this restaurant again when I come to Fukuoka. Thank you for the delicious meat. All the meat was delicious, but

I'm not sure if the person who served us had received proper training, but when bringing the food, they made a lot of noise and slammed the dishes on the table. They didn't explain the dishes, and when they couldn't place the food on the table, they just put it on the floor. It was really the worst restaurant. The meat was okay, but I don't think I'll ever go back. Thank you for the meal.

When it comes to yakiniku in Fukuoka, Daiei-en is the place to go. This was my first time at their annex, and the service was top-notch. The yakiniku was delicious, as expected. The Special Assortment for 5,500 yen includes special thick-cut tongue, Chateaubriand, skirt meat, and special harami. The Chateaubriand was juicy and incredibly tasty. I also added some fillet, which was delicious too. When it comes to yakiniku, Daiei-en is the best.

At the private villa of Daitoen, ordering in less common parts can be difficult, so I relied on my partner's secret notes to place my order. I've been jotting down what we've eaten and enjoyed so far! Things like tongue are easy to understand, but well, expensive meat is delicious! No doubt about it. Thank you for the feast!笑