I am not very knowledgeable about yakiniku and often go to chain restaurants. It may be presumptuous for me to give a review, but the food was really delicious. As a tourist, I nervously made a reservation and luckily got a table. The cool manager greeted me warmly at the counter, and I felt relieved. They kindly explained everything from ordering to grilling for beginners like me, and it felt like the best meat experience of my life. The air conditioning was working well, and even though the door was open, it was comfortably cool inside. The kimchi and pickled radish kimchi were so delicious that I had to take the leftovers home and had them for breakfast with convenience store rice. I didn't feel bloated the next morning, which was surprising considering I usually feel three times heavier. I still want to go back there now.

I made a reservation and visited on a regular night. As always, delicious! I had the premium beef tongue with salt, premium harami, and tsurami. Grilled garlic. This time, I tried "soup," "heart skewers," and "tripe skewers" for the first time. They were also delicious! (I usually don't like offal, but I enjoyed it this time)

In a small stuffy room with the door left open and the air conditioning seemingly not working at all, it was not a pleasant environment to enjoy a meal. It was too hot to even consider ordering alcohol, and the staff were sweating profusely. I started feeling sick due to the heat and almost got heatstroke. I have never experienced anything like this before, and I believe it is abnormal. I do not recommend this place for a date, only for visiting in the winter. The meat itself was delicious, but it was a shame about the conditions. Next time, I will go to a more normal restaurant in Kayabacho.

Reservation is required. When I went without a reservation, they told me it was full but there would be an opening in an hour, so I made a reservation for an hour later and came back. The beef tongue and sirloin were amazing! The manager kindly taught me how to cook the meat. They also served the ordered items while watching the pace of our eating. The manager also made various suggestions on portion size and seasoning. (Should we put sauce on half of it?) The service was excellent. A whole garlic bulb came out! It was also delicious.

I heard from a friend that this place is delicious, so I decided to visit. The seating consists of around 14 counter seats surrounding the chef in a U-shape style. I ordered the premium tongue salt, premium harami, premium loin, and hormone mix. First, the premium tongue salt. It was as thick as it looked in the photos. Thick tongue like this can be difficult to cook evenly, but surprisingly, it was so tender! The thickness and tenderness were impressive, and the seasoning was perfect. Delicious. The expectations for the premium harami and premium loin were high, and they exceeded expectations as well... What is this place? How can there be such delicious meat in this area? Even the hormone mix with its special spices was delicious. Everything was so tasty... Lastly, the curry rice for the finale. It was the best. The flavor is addictive. I want to try other types of meat here, so I will definitely be coming back. The chef and the staff were all friendly, and the cozy atmosphere was amazing.

This is my third visit to this restaurant, and I keep coming back without much time in between because I was so impressed by the tongue salt and harami. Since the restaurant is always crowded, I always make a reservation, but one day I stopped by around 9:30 pm on a weekend and miraculously managed to get in. I still had popcorn in my stomach from watching a movie, so I decided to go a little lighter that day. Kimchi assortment - I always order this kimchi because it's delicious, especially the dried radish kimchi which is my favorite. I heard that they make this kimchi in a specific place. Tongue salt (lemon) - I was amazed by the tongue salt when I first came here. As the signboard of the restaurant suggests, this is a restaurant that specializes in tongue salt and harami. It's a unique counter seat restaurant, so you can see them carefully cutting the meat and seasoning it in a bowl. I was initially wondering if the meat would be so thick and tough, but I was surprised by how tender it was from the first bite. Top loin (wasabi soy sauce) - half. I have tried harami and belly (kalbi) here before, but this was my first time trying the loin. The loin is often thinly sliced, but here it is chunky. It has a good amount of fat, but it's not unpleasant, and when eaten with wasabi soy sauce, it's irresistible. The serving size at this restaurant is very generous, so when you go with two people, it's a bit difficult to try many different types of meat. However, the manager's thoughtful suggestion of a half size that is not on the menu was very much appreciated. Top torami (salt) - half. I also ordered this in a half size. The cheek meat, which is the torami, has a great contrast with the previous loin. The light meat is delicious. The red powder served on the plate is a mixture of ichimi red pepper and paprika powder. It's a stimulating powder that goes well with offal. Heart (salt) - half. I also ordered this in a half size. The heart, which is also served as sashimi here, was very delicious when grilled. It's a light meat, but with the juicy tongue and loin, you can enjoy the light torami and heart for a well-balanced meal. The manager, who provides wonderful service, and the friendly and lovely staff make this restaurant a great place to dine. Sitting at the counter allows you to be close to the staff, and the homely atmosphere of the restaurant is also nice. Conversations with other customers often arise. The smoke is thick, so the delicious aroma lingers. It's a very casual atmosphere, so I recommend going in simple, casual clothes that you don't mind getting a bit smoky.

Since it's a popular restaurant with only counter seats, I tried calling on a whim. They said they open from 3pm on weekends, so I was able to get in early! I've been to many delicious yakiniku restaurants, but this one was the best in my life! The gyutan, harami, and rosu were all delicious! I usually don't like senmai, but the senmai here was so good that I wanted more! The manager was kind and even taught me how to grill the meat!

This is a restaurant where you can enjoy nostalgic counter yakiniku cooked on a roaster. When I mention cost performance, I don't mean it's super cheap, but rather that you can enjoy quality meat at a reasonable price! The curry and rice at the end was unexpectedly delicious, which surprised me! I recommend ordering meat with the intention of eating this curry and rice as a closing dish. ☺️

Yakiniku Yacchan Nishikasai Branch, Tokyo, Edogawa-ku, Nishikasai. This year's year-end party has been filled with a daily rush of yakiniku, and I'm worried about gaining weight. I plan to spend New Year's with grated daikon. The restaurant introduced at the company year-end party is filled with signatures of professional golfers and celebrities. It seems that many people like Kasuga Ritsuko and Sashihara Rino have visited. I don't usually come to the eastern part of Tokyo, but I have to attend the year-end party. Before entering, I can't see the employees sitting in the back due to the smoke. If you wear your favorite clothes here, you'll need to dry clean them twice to get rid of the smell. Personally, I prefer charcoal-grilled yakiniku and don't really like roasters. This restaurant changed that concept for me. I think it's the most delicious in the eastern part of Tokyo. In the eastern part of Tokyo, Yacchan in Nishikasai is number one, in the middle of Tokyo, Yorokuniku in Omotesando, in the western part of Tokyo, Ryurimotto in Kokuritsu, and in the western part of Kanagawa, Kinryu in Ebina. These are the current top four. I was worried that the thick slices might be tough, but to my surprise, the meat cooked on the roaster was fluffy and enjoyable, with a great tenderness and flavor. No wonder celebrities and professional golfers love this place. Personally, you should definitely order the Harami and Tan menu items. You'll be amazed. I reconsidered the roaster. I apologize for my previous aversion. It's good to eat your fill, but of course, you should also try the Megajock Highball. And I hope you finish the meat at 70% full and then enjoy the curry or ojiya for the finish. It's a delicious new-style ojiya with a rich broth. Even if you don't have any business in Nishikasai, it's a place you should definitely visit after playing golf. However, as I mentioned multiple times, the incredible deliciousness that you can experience comes at the cost of your clothes dying. If you take the train home, you'll attract a lot of attention from those around you. You'll feel like you've turned into charcoal. Anyway, I hope you try this yakiniku restaurant once. #Yakiniku #GrilledMeat #Horumon #Steak #Harami #Tan #Meat #AgedMeat #MeatDish #Meatstagram #Stylish #Rice #Meal #FoodPorn #Gourmet #ConnectWithFoodLovers #Foodie #FoodieStagram #ConnectWithFoodies #GourmetStagram #ConnectWithRiceLovers #Sweets #ConnectWithSweetsLovers #Teppanyaki #TokyoGourmet #Tokyo #Edogawa-kuGourmet #Nishikasai #NishikasaiGourmet #YakinikuYacchan

Popular yakiniku restaurant from Osaka, "Yacchan," has opened in Tokyo. The walls are filled with autographs from celebrities. The restaurant only has counter seats, and the smoke from the roaster can be bothersome to the eyes. The prices are reasonable, and the servings are generous, around 200g per portion. The specialty thick beef tongue is juicy and has a nice texture. The thick and bouncy loin with wasabi and sweet soy sauce from Kyushu was particularly delicious. The tongue stew and grilled beef intestines were also tasty. The marinated harami and belly were a bit too strong in flavor, felt a bit cheap. Maybe salt would have been better. Just be careful as the smell tends to stick to your clothes. - Restaurant Name: Yakiniku Yacchan Nishikasai Branch - Google Maps: Yakiniku Yacchan Nishikasai Branch (Tokyo) 080-7655-5976 - Nearest Station: 5-minute walk from Nishikasai Station South Exit on the Tozai Line, 340m from Nishikasai Station - Business Hours: 17:00-24:00, open on Sundays - Regular Holiday: Irregular holidays - Reservation: Available - Number of Seats: 14 seats (only counter seats) - Budget: ¥6,000-¥7,999 - Other Information: No private rooms, not available for full restaurant reservations, smoking allowed in all seats, no parking #YakinikuYacchan #KasaiGourmet #Yakiniku #TokyoYakiniku #Yacchan #DeliciousYakiniku #ConnectWithFoodies #GourmetInstagram #GourmetMemo #ConnectWithFoodLovers #FoodPornGram #FoodPornographer #TabeLog #TabeLogGram #FoodPornism #GourmetTravel #HappinessIsDeliciousFood #LookingForFoodieFriends #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithFoodies #KantoGourmet #FoodReportGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInfo #TokyoFoodie

Anyway, the beef tongue is thick and delicious. I think it's cheap even though the price of beef tongue is rising. It's nice to have thickness, but it's difficult to cook. It feels like the cooking skill of the cook (myself) can make a big difference. Quickly sear both sides on high heat to get a nice sear, then let the meat rest furthest from the gas burner on the roaster. Reheating it again gives you a crispy, crunchy texture on the surface and juicy meat juices. The red magic powder (paprika powder + chili powder) for flavor variation is also delicious. The owner prepares each order with care, cutting the meat and seasoning it. I want to go back before it becomes a famous restaurant.

Thank you very much! Recently, I've been feeling a bit low on energy, maybe it's summer fatigue. So, I decided to go to a yakiniku restaurant called Yacchan in Nishi Kasai. I saw it on a friend's Facebook and it looked delicious. When I arrived at 6:30 pm, the restaurant was already full. The operation is order-based, and there are only counter seats inside. We ordered items like draft beer, harami, kalbi, tan, horumon, kimchi, curry, and risotto, costing around 9,000 yen per person. It's a famous restaurant from Osaka making its first appearance in Tokyo, specifically in Nishi Kasai. Inside the restaurant, there is a counter surrounding the kitchen. Smoking is allowed, so be careful. We started with draft beer (Suntory) and then ordered the famous tan and harami. They cut the meat in front of us, and we grilled it ourselves, using the popular roaster style. The meat was top-notch, but of course, the prices were high. We also ordered the curry risotto as it seemed to be a specialty. I can't remember the taste well as I was a bit tipsy. Overall, it was a great meal. The bill came to almost 10,000 yen per person. It was my first time at an Osaka-style yakiniku restaurant. Since there are no table seats and it's all smoking allowed, it felt a bit different. The taste was excellent! I will definitely come back again.

"Yakiniku Yacchan" is a yakiniku restaurant located a 5-6 minute walk from Nishi-Kasai Station in Tokyo. This popular Osaka yakiniku shop has made its first foray into Tokyo. One of the unique features of this restaurant is the large portion size, with each serving being about 200g. The meat is freshly cut in front of customers at the counter after ordering. Customers can choose between salt and sauce seasoning for their meat. The specialty beef tongue is thick and juicy, with a perfect balance of flavor when grilled. The restaurant only has counter seats, and the smoke from grilling meat can make the interior quite smoky. It is recommended to wear clothes that can handle the smell of grilled meat, as it tends to stick to clothing and hair. For dessert, the "Special Curry Ojiya" is highly recommended, as it is light and satisfying even after a full meal. This restaurant is perfect for those who want to enjoy delicious yakiniku in a casual setting.

The "Yacchan" in Nishigasai offers delicious Osaka-style grilled beef tongue and harami with wasabi soy sauce and sauce. The rumored red powder tripe was also satisfying. The curry rice at the end was also excellent. The restaurant only has a counter, but the staff are friendly. I want to go again!

I was taken to a very popular counter-style yakiniku restaurant by an acquaintance. The restaurant was almost full, with smoke billowing out even outside. The interior was not particularly stylish, just filled with thick smoke. The staff, only two people, seemed busy and provided service similar to a casual izakaya. The beef tongue was delicious, but honestly, the rest of the dishes were quite mediocre. The prices seemed high for the quality of the food. I couldn't understand why this place was so crowded. Perhaps it's because this type of yakiniku restaurant is not common in the Kanto region? Honestly, I didn't quite get it.

Location is Nishi Kasai. While strolling around Kyobashi in Osaka, my partner noticed a packed restaurant even in these times and early hours, and said "Hey, that looks just like that delicious horumon place in Nishi Kasai." So we decided to come here. Turns out, it was indeed a branch of that same place. The chef trained in Kyobashi and then settled in Nishi Kasai, which is quite interesting given the different localities. Cheers with a large beer! We started with a kimchi platter and raw senmai, followed by harami, beef tongue, and assorted horumon. All the dishes were thick and delicious. The beef tongue was especially amazing. Refilled our lemon sour in a huge jug! Oh, that beef tongue was so delicious. Will definitely come back again. Thank you for the meal! Will definitely come back again!!

I finally visited a popular yakiniku restaurant in Osaka that opened in Nishi-Kasai. It was around 8:30 PM on a holiday and the restaurant was not crowded, which was a pleasant surprise. We were drawn in by the relaxed atmosphere. They served cabbage as a complimentary appetizer, and you could choose from three sauces for grilling: tare, soy sauce, or lemon. We ordered the following dishes: Kokoro sashi (770 yen), premium tongue with salt and lemon (2,728 yen), premium harami with wasabi soy sauce (2,728 yen), and hormone mix with tare sauce (1,980 yen). The prices were reasonable considering the generous portion sizes. You can also order half portions, making it suitable for solo diners. The tongue and harami were thick cuts with a wild texture, and the seasoning of salt and pepper on the tongue was perfect. The hormone mix included tongue tip, akasen (giera), and tecchan (large intestine), with the akasen being particularly delicious. Akasen comes from the fourth stomach of the cow and is also known as giera. It was so tasty that we finished every last bite. I look forward to trying their tongue stew, special curry, and ojiya next time.

The manager is amazing and I don't know any other yakiniku restaurant that is this fun. I can easily adjust my order with options like premium tongue, premium loin, harami, tare sauce, and premium mino for 1.5 servings. The owner trained at Yacchan in Osaka before opening a restaurant in Tokyo, keeping the same fun atmosphere. The quality of the meat is excellent, and while enjoying delicious meat, you can have a great time joking around with the owner. Both your stomach and your heart will be satisfied at this restaurant! I have moved away and it's farther now, but I will definitely go back again!

Due to the COVID-19 pandemic, it has been about 2 years since I last visited Tokyo. One of the purposes of my visit was to conquer all of the Yacchan restaurants. This time, it was the only one remaining outside of Kansai, located in Nishi Kasai. I took the Tozai Line to Nishi Kasai (probably my second time there) and got off at the elevated Nishi Kasai Station, heading towards the south exit, passing through the rotary and turning left, walking eastward. As I reached the end of the road where the dentist's office is located, I saw the familiar noren curtain next to it. Despite being alone, I made a reservation just in case and visited the restaurant. There were already two other groups of customers present. The prices were set slightly higher than those in Kansai, perhaps due to the location, but the amount of food served justified the cost. The quality of the meat cut after ordering was, of course, excellent. I observed the interaction between the regular customers, other customers, and the owner while enjoying my meal. It was a delightful dining experience. Thank you. [Highlights of this visit] The owner saw me off all the way to outside the restaurant, even though it was getting busy.

I ordered the menu items of "premium tongue salt", "premium loin", "premium harami", "tongue stew", "senmai", and "kimchi (cucumber)". The restaurant is the Tokyo branch of the famous Osaka yakiniku restaurant Yacchan. The portion size for one serving is generous and the cost performance is good. They serve alcohol and the business hours are until 8:00 PM. As for the food, the "premium tongue salt" was impressive with its volume and variety of textures. The meat was tender and flavorful, typical of Osaka-style seasoning. The "tongue stew" was recommended by the staff and it was a delicious way to end the meal, with the tongue melting in the mouth. However, in terms of the "premium loin" and "premium harami", considering the price, you might be able to find better quality meat in Tokyo. The staff were energetic and friendly, with a welcoming Osaka-style service. The customers seemed to be mostly locals and regulars. Overall, it was a satisfying dining experience.