When it comes to ZeniBa's yakiniku, it's all about A5 grade wagyu beef (female cattle) bought whole and cooked on a lava plate! I became a fan after visiting their other location just a 5-minute walk from Tamachi Station about six months ago! The unique feature of the Mount Fuji lava plate is that it cooks at around 230 degrees, which is significantly lower than the usual grilling temperature for yakiniku. Thanks to the infrared effect and low-temperature cooking, the meat retains its flavors and moisture, resulting in a tender and juicy finish! This time, I had the 【rare cuts and raw meat course】 for a total of 19 dishes priced at 6,050 yen (tax included). This course allows you to enjoy various cuts, including rare parts, and also features "Mizuho no Imo Buta," a brand of pork from Ibaraki Prefecture. Mizuho no Imo Buta is raised on sweet potatoes, giving it rich flavor without being too greasy, which left a refreshing impression! ▼Menu========== - Namul of bean sprouts - Seasonal vegetable namul - Daikon namul - Carrot kinpira namul - Chinese cabbage kimchi - Kaku-teki (cubed radish kimchi) - Oi kimchi (cucumber kimchi) - Salad of the day - Wagyu yukke (raw beef tartare) - Grilled beef tongue (with special tororo sauce) - Grilled wagyu toro (fatty cut) sukiyaki - A5 rank selected parts - Wagyu top sirloin - Mizuho no Imo Buta fillet - White beef tripe with ume (plum) dressing - A5 rank selected parts - Wagyu upper ribs - Mizuho no Imo Buta shoulder loin - Hamburger (additional charge) ========== Now, let me share my top three recommended dishes from the course! 【Wagyu Yukke】The beauty of the presentation indicates its freshness. The collaboration of the homemade sauce and egg with the raw meat... the pairing was perfect, as you might expect. ZeniBa's yukke is genuinely delicious! 【Grilled Wagyu Toro Sukiyaki】The staff grilled this to perfection. It melted in my mouth... absolutely amazing! 【Hamburger】This handmade hamburger is made with 100% wagyu beef, ground twice, and can be enjoyed with homemade sauce and a bit of salt and pepper! Personally, I highly recommend the sauce! It's incredibly addictive and for those on the course, you really shouldn't miss out on adding it for just an extra 500 yen. ========== They also have wine specifically meant for meat! It has a slight sweetness that pairs perfectly with yakiniku and is easy to drink! The atmosphere is calm and offers an elegant space, with private rooms available as well. I enjoyed my meal by the window without worrying about being watched! The private rooms have reduced odor, making it a suitable place for business meetings, celebrations, birthdays, and anniversaries. I can't wait to come back!

It's very close to Tamachi Station, making it easily accessible. All the meat was incredibly delicious, and the staff was very friendly. They kindly explained the various types of meat, recommended how to cook them, and suggested the best way to enjoy them. I had a wonderful time enjoying delicious food. Thank you very much!

Today, I had dinner with my junior colleague in Tamachi. We decided on this restaurant, which I had researched and found to have good reviews. We ordered the standard course for 6,050 yen without the all-you-can-drink option. The restaurant has a relaxed atmosphere with a tasteful, unobtrusive elegance, making it a great place to enjoy wagyu beef. Although not completely private, there are tranquil semi-private rooms that allow for a leisurely experience. We started by quenching our thirst with their famous lemon sour while enjoying the appetizers. The appetizers included several types of namul. The bean sprout namul had a crunchy texture with a slight saltiness that was delicious. The seasonal vegetable namul featured lotus root, and the combination of sesame oil and the crunchiness of the lotus root was excellent. Overall, the flavors were rich, and the taste of the ingredients was prominent. We also enjoyed daikon namul and carrot kinpira namul, making for a healthy and nutritious start. Next came the kimchi, including napa cabbage kimchi, kaktugi, and oi kimchi (cucumber kimchi). The napa cabbage kimchi had a pleasing crunch and spiciness that paired perfectly with the lemon sour. The oi kimchi had a texture reminiscent of dried daikon, which was impressive. After that, we had a salad, which was made with fresh vegetables dressed in a refined, sour dressing and crispy fried lotus root, creating a delightful bite. Then, the wagyu yukke was served, topped with a fresh egg yolk. The creaminess and umami of the yolk perfectly complemented the rich flavor of the wagyu, and the finely sliced beef enhanced the melt-in-your-mouth experience. Next, we moved on to the grilled meat served on a lava plate, starting with grilled beef tongue. Dipping it in a special tororo sauce, the thickness of the meat was well appreciated, and the richness of the tongue combined beautifully with the sauce, making it nothing short of exceptional. Because the tongue was sliced, we could enjoy both the tip and the base, experiencing different flavors. In the first half of the grilled meat course, we had brisket, shinshin, and imo-buta (sweet potato-fed pork) tenderloin. The brisket had a gentle fattiness that balanced nicely with the lean meat. The shinshin was fattier than the brisket but still elegant. Pairing it with truffle salt was indeed a perfect match, creating a delicious combination. The imo-buta, raised on sweet potatoes, was also tender and refined. To cleanse the palate, we enjoyed the white senmai (beef tripe) with plum sauce, which added a refreshing touch, and it was delightful. Fried wontons accompanied it, which were also tasty. In the second half of the meat course, we had tomosankaku, kamenoko, and imo-buta loin. The tomosankaku was paired with truffle salt and wasabi. While similar to the shinshin, it showcased a more pronounced sweetness in the fat. The kamenoko was also served with truffle salt. While wagyu can often be lumped together, I appreciated being able to compare and truly savor the flavor and texture of each cut. The imo-buta loin was seasoned with salt and pepper, offering robust yet refined flavor. We concluded with cold noodles, which had an appropriate portion size and gentle flavors accented by tororo (grated yam) and plum. Throughout the meal, we enjoyed lemon sour, beer, and red wine. The red wine had a fruity character with a strong tannin body, making it an ideal match for the meat dishes. The culinary experience was undeniably excellent, and the comfortable atmosphere was enhanced by attentive service, such as changing chopsticks for each dish and suggesting additional drinks. Since I frequently visit this area, I will definitely want to return to this wonderful restaurant.

Located just a three-minute walk from Tamachi Station, "Tamachi Zeniba Meat Shop" is a restaurant where you can enjoy BBQ and hamburgers. This time, I ordered a highly popular set course featuring a total of 19 items, including rare cuts and raw meat, for 6,050 yen (tax included). Each dish is carefully prepared, showcasing the quality of the ingredients and the skill of the chef. The meal starts with a variety of tasty namul and kimchi, including bean sprouts, daikon, and seasoned cabbage kimchi. Each is seasoned with care, heightening the anticipation for the next dishes. Next up is today’s fresh salad, enjoyed for its crisp texture. Then comes the highly sought-after wagyu yukke, which melts in your mouth and offers a rich flavor that is hard to resist! For the grilled portion, a lava plate heated to 230°C steals the show. Thanks to low-temperature cooking and far-infrared effects, you can fully savor the richness of black-haired wagyu beef. The grilled beef tongue, paired with a special tororo sauce, creates a perfectly refined taste. The grilled wagyu toro with sweet sauce enhances the meat’s deliciousness. The course continues with a variety of meats, including A5 rank special cuts and Mizuhō's pork fillet and shoulder loin, keeping the experience interesting until the end. To finish, the white senmai mixed with ume (plum) offers a refreshing taste, perfect as a palate cleanser. Although it’s a luxurious course, the relaxed atmosphere makes it an enjoyable dining experience. This restaurant is highly recommended not only for BBQ lovers but also for those who enjoy raw meat. It's perfect for special moments with loved ones or as a treat for yourself!

On this day, I ventured to Tamachi... I came all the way to try "A5 rank Japanese black beef heifer," grilled on a lava plate sourced from near Mount Fuji! The restaurant I visited is "Tamachi Zenba Meat Shop," located just a 3-minute walk from JR Tamachi Station. The area around JR Tamachi is undergoing significant redevelopment, and this shop opened in November last year on the first floor of the newly completed 29-story mixed-use office building, "Tamachi Tower." The interior is incredibly stylish! The space features table seats, counter seats, and private rooms surrounding an open kitchen. Since we had made a reservation, we were taken to a private room by the window... The greenery and water garden outside the window create a pleasant atmosphere. While there are various course options for dinner, lunch has two choices. We opted for the luxurious meat course "BUTCHER'S COURSE," priced at 4,950 yen (the other option is 3,500 yen). Both options allow for an additional beef hamburger for 550 yen. We started with a cheers of lemon sour!! The drink is packed with lemon, and I enjoyed mashing it as I sipped. ● Wagyu Tomosankaku Yukke This beautiful colored yukke comes with a sweet sauce, scallions, sesame seeds, and nuts sprinkled on top. Mixing it all together, the crunchy nuts paired wonderfully with the meat. For grilling, there was a variety of sauces: soy sauce, wasabi, and homemade ponzu with a coarse grate. Now, the much-anticipated lava plate arrives! It’s quite hefty. Normally, it’s said to reach over 1,000 degrees Celsius, but here it's set lower at around 230-240 degrees. The infrared effect cooks the meat slowly and tenderly. ● Grilled beef tongue (special tororo sauce) ● Wagyu Toro meat grilled sukiyaki A long slice of meat is served. In the back (left) is the beef tongue, and in the front (right) is the grilled sukiyaki wagyu toro. Both are incredibly thinly sliced, almost like magic. The beef tongue is cut in a way that allows you to taste the meat from the base to the tip, which is delightful. The staff grilled the tongue for us, and we enjoyed it with the special tororo sauce. The beef tongue had a firm texture, while the lightly grilled wagyu toro melted in the mouth. My companion cleverly named them the "soft and tender duo!" ● Selected lean meat: Zabuton and Rib Wrap ● Mizuho Imo Pork Fillet The first cut was the "Zabuton." It tends to be a bit fatty, reminiscent of premium kalbi. It's lightly seasoned with salt, perfect with wasabi. The ribeye is also enjoyed with wasabi—both melt in your mouth... Since we were having such a wonderful meal, I decided to order some wine while my companion had a whiskey highball. The Imo pork has a subtly sweet taste, perhaps thanks to the sweet potatoes. ● Fern with Plum Sauce Next came a light, boiled fern as a palate cleanser. With its crunchy texture, it was refreshing and delicious. Then four types of meat were served. At the top right of the photo going downward: ● Selected Marbled Meat (2 types): Brisket, Shikinbo ● Mizuho Imo Pork Shoulder Loin ● Wagyu Harami First, I tasted the "Brisket." This lesser-known cut comes from the chuck close to the front leg of the cow, particularly from the chest area. It is fatty but not overwhelming, with a rich flavor profile and a bit of chewiness. Next was "Shikinbo," a cut I hadn't heard of before—it's located on the outside of the cow’s hind leg and is characterized by less marbling. It has a nice texture and firm umami flavor. Personally, I preferred the "Brisket" more. In between, we enjoyed the shoulder loin of the Imo pork and then the classic wagyu harami, topped with ginger for a refreshing taste. I was tempted to order another glass of wine... ● Beef Tail Soup To conclude the course, we had soup. The delicious hot broth felt like it washed away the richness of the fats we had consumed, and it was satisfying and tasty. Even though we had a decent amount of meat, we felt quite full. I couldn’t even consider adding the hamburger for an additional 500 yen (laughs). While it might not be enough for younger guests, it was a perfect amount for a couple of older folks like us. I didn’t end up feeling heavy the next day, and I could eat dinner normally. This restaurant would indeed be great for when you want to sample a little bit of high-quality meat. The price is wallet-friendly considering the quality. Most importantly, the infrared cooking on the lava plate keeps the meat’s flavor sealed inside, resulting in juicy and delicious dishes. I highly recommend it for girls' nights out or dates. I’m also quite curious about the delicious-sounding hamburgers they serve for lunch (laughs). Thank you for the wonderful meal!

The night spent at Tamachi Zenba Meat Shop was truly a dream come true for meat lovers. One of the biggest attractions of this shop is its unique style of grilling meat using lava stones. The cooking technique is nothing short of an art form, as the far-infrared effect of the lava stones cooks the meat slowly, resulting in a perfectly seared exterior and an astonishingly juicy interior. The sound of sizzling meat and the enticing aroma made my heart race, and with every bite, I felt a sense of wonder, realizing, "This is the true deliciousness of meat." The ¥4,500 course featured meticulously grilled meat at its finest, with each dish shining like a gem. The wagyu hamburger I ordered as an extra was particularly delightful, boasting a robust aroma and an explosion of savory juices that made me smile the moment I tasted it. Additionally, the special yukke rice bowl and the anniversary meat sushi platter exceeded all my expectations in terms of flavor. There was a special “vitality” in the dishes cooked on the lava stones. This unique grilling method maximizes the taste of the meat, creating a one-of-a-kind experience that can't be found elsewhere. The moment spent facing the meat while feeling the heat from the lava stones was like a conversation with the food, leaving me deeply fulfilled. If you want to fully enjoy the charm of meat, I definitely recommend visiting Tamachi Zenba Meat Shop. Once you experience this dining adventure, you'll surely want to return again and again.

**Tamachi** The Tamachi Senba Meat Shop will GRAND OPEN on November 20, 2023! It's a sister restaurant to the Oimachi Senba Meat Shop, and I recently visited the Tamachi location. The restaurant is just a 3-minute walk from JR Tamachi Station, located right on the first floor of the Tamachi Tower. This time, we were shown to a table for four. The table is surrounded by tall partitions, giving it a sense of privacy and a cozy atmosphere, which I really liked! Just like other locations, the Tamachi shop utilizes volcanic rock plates from Mount Fuji, cooking with infrared rays at a low temperature of 230°C. This technique allows the meat to retain its flavors and moisture, offering a delightful volcanic-grilled experience. The meat is incredibly tender and juicy, letting you enjoy the true flavor of the meat in a way that's different from charcoal grilling. We ordered the popular No. 1 “Butcher's Special Course.” It allows you to enjoy various cuts from nine different meats, along with three side dishes—all in one luxurious course focused on meat. The staff explains each cut of meat as they bring it to the table, and fortunately, they cook it for you, so you can enjoy it at its best! Everyone on the staff was friendly and nice! It turned out that we visited just a few days before the restaurant's anniversary, and it was beautifully decorated with plenty of balloons that the staff had inflated themselves (check out the photos!). ______________________________ **☞ RECOMMEND** ⚪︎ **Wagyu Yukke**: The combination of the runny egg yolk and the texture of the Wagyu is fantastic. The nuts add a good accent! I personally think of this yukke as a signature dish here. ⚪︎ **Grilled Beef Tongue with Special Tororo Sauce**: The beef tongue was surprisingly large. It’s cooked whole, then rolled up and enjoyed with the special tororo sauce. The texture of the tongue and the tororo go well together, making it easy to eat in one bite. Don’t waste any remaining tororo on the plate! (Laughs) Make sure to finish it all! ⚪︎ **Three-Second Grilled Black Wagyu Shabu**: Quick grilled and enjoyed with ponzu. The melting texture is irresistible. ⚪︎ **Namako (Cow’s Stomach) with Ume Plum Sauce**: A rare flavor, the white namako is mixed with ume. The crunchy texture combined with the ume is just right and delicious! ✨ ⚪︎ **Wagyu Hamburger**: Available for an additional order when you have the course. It’s brought out medium rare on a hot plate, and finished right in front of you! One side has a special sauce, and the other offers a different recommended flavor. ______________________________ **☞ SHOP DATA** ⚪︎ **Address**: 1F 1-C, Tamachi Tower, 5-33-11 Shiba, Minato-ku, Tokyo ⚪︎ **Weekdays**: 11:30 AM – 2:30 PM / 5:00 PM – 11:00 PM ⚪︎ **Weekends and Holidays**: 5:00 PM – 9:00 PM ⚪︎ **Closed**: None specified ⚪︎ **Phone Number**: 03-6722-0229 ⚪︎ **Staff**: 5 or more ⚪︎ **Seating**: Counter / Table / Private room, 54 seats ⚪︎ **Payment**: Cash / Card / QR Payment / Electronic Money ⚪︎ **Access**: About a 3-minute walk from JR Tamachi Station ⚪︎ **Others**: All seats non-smoking / No private bookings ______________________________ **☞ MENU** ⚪︎ **Butcher's Special Course**: ¥4,950 - Wagyu Yukke - Grilled Beef Tongue with Special Tororo Sauce - Three-Second Grilled Black Wagyu Shabu - Selected Marbled Beef (2 types) - Mizuho Imo Pork Fillet - Namako with Ume Plum Sauce - Selected Lean Meat (2 types) - Mizuho Imo Pork Shoulder Roast - Wagyu Harami - Beef Tail Soup ⚪︎ **(Additional)**: Wagyu Hamburger: ¥550 ⚪︎ **The Premium Malt's (Medium)**: ¥715 The course was an incredible deal! With such high satisfaction for ¥4,950, it's definitely recommended for those who want to enjoy a variety of cuts. Please be sure to stop by! Thank you for the meal!

I reserved a private room on Sunday (with a private room fee of 10% of the total amount). Unfortunately, there was a faint unpleasant odor in the room. When we started cooking, the lava plate got too hot and caused a lot of smoke, filling the room with a white haze. We opened the door to ventilate for a while, but that kind of defeated the purpose of having a private room. The meat itself also had a bit of a weird smell, which my companions noticed too. I found the namul and kimchi personally too salty. However, the thick-cut beef tongue was delicious! I'm not sure if it was just a bad day for everything, but I was quite disappointed given my high expectations.

A senior from my workplace lives in Tamachi, so I went to retrieve the PS5 I had lent him. I was thinking, "Since I lent it to him, at least he could bring it to my place. Why do I have to go pick it up?" as I made my way to his house. After getting the PS5 back, he insisted on treating me to dinner as a thank you. He said there’s a great value-yet-delicious yakiniku restaurant nearby, so we headed over to this place. The restaurant was named "Lava Grill Yakiniku," and given the decor, which looked like a steakhouse, I wondered if they used a grill plate or hot stones. Upon entering, we ordered a course. I asked for the expensive course, but was turned down, so we settled for a mid-range option—laughing about it. The course was very popular and included various rare cuts of meat as well as raw meat options. Here’s what we had: - Bean sprouts namul - Seasonal vegetable namul (stems of wakame seaweed, lotus root) - Daikon namul - Carrot kinpira namul - Cabbage kimchi - Mountain burdock kimchi - Dried daikon kimchi - Today's salad (with onion dressing from Awaji Island) - Beef tartare (Wagyu yukhoe) - Grilled beef tongue (with special tororo sauce) - Grilled Wagyu fatty meat (shabu) - A5 grade special cuts (tomo-sankaku, sankaku-bara) - Wagyu top rib - Mizuho yam pork fillet - White beef tripe with plum sauce - A5 grade special cuts (shinshin, harami) - Wagyu top short rib - Mizuho yam pork shoulder Overall, there was a considerable amount of food. The various types of namul and kimchi contributed to the quantity, but there were so many refreshing choices that I was able to enjoy the meal without getting bored and finished everything. The meat was cooked at around 200°C on the lava grill, which, unlike a charcoal grill or roaster, didn’t char the meat and cooked it thoroughly, making it very tender. I thought to myself, “This senior has pretty good taste,” as we wrapped up the evening. It was quite a nice experience!

I enjoyed a popular course featuring rare cuts and raw meat at "Zeniba Meat Shop" in Tamachi (19 dishes for 6,050 yen, tax included)! First, the beautiful illumination visible through the glass as I entered created a romantic atmosphere—perfect for a date and truly enchanting from the start! The staff were extremely courteous, and since they grilled the meat for us each time, we could simply wait and enjoy exquisite dishes; it felt like pure luxury! The course began with classic Korean dishes like seasoned bean sprouts, pickled daikon, and three kinds of kimchi, which really heightened my anticipation for the meat dishes with their refreshing flavors! The wagyu yukhoe and grilled beef tongue (served with a special tororo sauce) allowed me to savor the meat's richness directly, and the wagyu toro cooked in a sukiyaki style melted beautifully in my mouth! Additionally, the lineup continued with fabulous grilled meat including A5-ranked special cuts, and some unique dishes like Mizuho's sweet potato pork and white cow's stomach with plum sauce appeared as well. The quantity and quality of the offerings were outstanding! Given the relaxed ambiance and such a comprehensive menu, the cost performance is excellent, making it a place anyone would enjoy visiting. If you love meat, this is definitely a must-visit gem!

I visited Zenba Seinikuten, located on the first floor of Tamachi Tower in Tamachi Mall, just a 3-minute walk from JR Tamachi Station’s Mita Exit. Perhaps due to the nearby meat wholesale market, this area is lively with many places specializing in hormone dishes, barbecue, and yakitori! **Business Hours:** - Lunch: Daily from 11:30 AM to 2:30 PM (Last Order 2:00 PM) - Dinner: - Weekdays from 5:00 PM to 11:00 PM (Food & Drink Last Order 10:30 PM) - Saturdays, Sundays, and Holidays from 5:00 PM to 9:00 PM (Food & Drink Last Order 8:30 PM) I visited on Sunday evening, just before 8 PM. Though the area is a business district and the building itself was not very crowded, the restaurant was bustling with many customers even an hour before closing! Upon arriving, the staff kindly led me to an available semi-private room, for which I was very grateful for the wonderful smile and suggestion. This location has historical significance as it was the site of the Saigo-Katsu meeting, where Saigo Takamori and Katsu Kaishu made a pivotal decision, leading to the peaceful surrender of Edo. In such a historically rich place, I enjoyed the slow-cooked meat grilled over gentle lava stones. This restaurant is known for its carefully selected Wagyu beef, allowing you to savor various cuts. I chose a course that featured rare cuts, including Shinshin, Brisket, Tomosankaku, Gyotan, and Uchimomo, all from the fabulous “A5 Shizuoka Wagyu.” Each cut was so flavorful, well-marbled with just the right amount of fat—certainly a delight to experience! The staff provided attentive service, explaining how to grill the meat and advising on which sauces or salt would be best for each cut. Grilling over lava stones from the foot of Mt. Fuji offered a unique flavor and texture. The wine and sour cocktails also complemented the meal perfectly. Afterward, I felt light and satisfied, with no heaviness in my stomach, and I could have easily headed to a second place! The accompanying namul and cold noodles were also delicious. It was a wonderful meal with outstanding meat and service. I’m very curious about their lunch hamburger! Thank you for always following my posts. I truly appreciate your comments, likes, saves, and follows! I look forward to sharing more with you in the future.

Today, I went for a half-day trip and chose a 4500 yen lunch course that included drinks. They also have a hamburger add-on option, and the staff cooked everything for us. The meat was delicious, and the drinks just kept flowing. It seems that lunch is more affordable than dinner, so I highly recommend it. I ended up treating myself to a little luxury during the day!

I also post videos on Instagram! ▶️ @kentexya_gourmet ------------------------------ This time, I wanted to enjoy some yakiniku, so I visited this restaurant! 【Date of Visit】 I went on a Saturday around 6 PM, and since I had a reservation, I was able to enter smoothly! ------------------------------ 【Order Details】 ⭐️ Zenba Seinikuten's banquet course - very popular!! A course that allows you to enjoy many different cuts of beef and raw meat, along with: - Bean sprout namul - Seasonal vegetable namul - Daikon namul - Carrot kinpira namul - Baechu kimchi - Yam gobo kimchi - Kiriboshi daikon kimchi - Today's salad - Wagyu yukhoe - Grilled beef tongue (with special tororo sauce) - Wagyu toro for shabu-shabu - A5 ranked select cuts - Wagyu upper loin - Mizuho’s imo pork fillet - White namai miso - A5 ranked select cuts - Wagyu upper rib - Mizuho’s imo pork shoulder - Final dish: Japanese-style cold noodles ------------------------------ 【Kentya Report ✍️】 First, we started with four types of namul and three types of kimchi! The seasonal vegetable namul had the natural sweetness of fresh vegetables, paired with a light seasoning that was just perfect – I could eat it endlessly. The daikon namul showcased the crispiness of daikon, with a refreshing taste that whetted the appetite. The carrot kinpira namul had a perfect balance of sweet and savory, allowing the sweetness of the carrots to shine through, making it an addictive delight. The baechu kimchi had a pleasant sharpness and a subtle fermented aroma, making it perfect as a side dish. Additionally, the yam gobo kimchi offered a unique texture and flavor that made it a refreshing change from the usual. Today's salad used dressing from Awaji Island's onions, said to be the world's most delicious. It featured fresh seasonal ingredients, and the acidity of the dressing really enhanced the flavors of the ingredients. After refreshing ourselves with the salad, we indulged in wagyu yukhoe. This dish used the marukawa cut from the thigh, a part that surrounds the femoral head. The texture of the meat was excellent, and mixing it with the egg yolk elevated the richness even further. Next, we enjoyed dishes cooked on a lava grill using volcanic stones from around Mt. Fuji. The grilled beef tongue was thinly sliced from the base to the tip of the tongue, and paired with the special tororo sauce, it created a perfect combination that enhanced the flavor of the tongue. The wagyu toro for shabu-shabu was dipped in wasabi soy sauce; the melt-in-your-mouth fat spread happiness across the palate. This truly showcased the essence of wagyu. The A5 select cuts were enjoyed with wasabi soy sauce for the shinshin, ponzu with grated daikon for the inside thigh, and truffle salt for the pork fillet. The wagyu upper loin was also spectacular; both meats were of incredible quality, offering a satisfying chew without feeling heavy. The Mizuho’s imo pork fillet delighted with its tender texture and unique flavor. Finally, the wagyu upper rib combined juicy fat with the meat’s flavor, creating a dish that brought joy with a single bite. The Japanese-style cold noodles I had as the final dish were light and refreshing, perfectly complementing the rich flavors of the previous dishes. The smooth texture of the noodles and the light broth made for a pleasant finish, allowing me to savor every last bit. 【Highlights ✨】 ☆ A place where you can enjoy exquisite yakiniku! ☆ The lava grill is irresistible!

I visited a lava-grilled yakiniku restaurant located in the Tamachi Tower for the first time. It's about a 1-minute walk from JR Tamachi Station. I ordered the hamburger and steak combo (2,508 yen). The dish came on a hot plate with a hamburger and steak, along with rice, consomme soup, and a salad set. The hamburger, made from A5 rank female black-haired Wagyu beef, weighed 150g and was accompanied by a cut steak, making for a hearty meal. You can cook the hamburger on the hot plate to your liking. It was delicious even without any sauce. The cut steak was tender and juicy, also very tasty. The sides included broccoli, potatoes, and corn. The salad was a refreshing dish made from sliced daikon. I'm curious about the dinner courses as well. Thank you for the meal!

I visited this restaurant located on the 1st floor of the Tamachi Tower, just a 4-minute walk from Tamachi Station. On a weekday at 7 PM, the restaurant was quite lively. The staff's service was excellent, and all the meats were delicious! We ordered a course meal, which included the following items. In addition, I had about three drinks. - Bean sprout namul - Seasonal vegetable namul - Daikon radish namul - Carrot kinpira - Napa cabbage kimchi - Kakuteki (cubed radish kimchi) - Cucumber kimchi - Today's salad - Wagyu yukhoe (beef tartare) - Grilled beef tongue (with special tororo sauce) - Wagyu fatty meat (yaki-suki style) - A5 grade premium cuts - Wagyu upper ribeye - Mizuho potato-fed pork fillet - White beef tripe with ume (plum) paste - A5 grade premium cuts - Wagyu upper short rib - Mizuho potato-fed pork shoulder Each cut of meat was truly of high quality and absolutely fantastic!

Visit Date: October 21 (Monday) Time: 7:00 PM Number of People: 2 Content: Located just a moment away from Tamachi Station, this restaurant is situated on the first floor of an office building in a dining area. The atmosphere is open and feels much like an open kitchen. We ordered the course priced at 5,500 yen (6,050 yen including tax). - **Kimchi Platter** (mountain burdock, napa cabbage, dried daikon): The crunchiness of the burdock is outstanding, and the sweet and spicy dried daikon is great in texture. - **Namul Platter** (soybean sprouts, carrot kinpira, daikon, seasonal ingredients): The seasoning is excellent and pairs well with drinks. The seasonal items include mushrooms and wood ear fungus, adding a nice crunch. - **Today's Salad**: The dressing made from Awaji onions is incredibly delicious! The lotus root chips are also tasty. - **Wagyu Yukhoe**: It is served with proper permission, so we felt safe enjoying it. - **Grilled Beef Tongue** (special tororo sauce): This is my first time trying beef tongue with tororo sauce, and it was unbelievably delicious—a truly new experience! - **Wagyu Toro Meat Grilled Shabu**: Quick grilling with grated daikon and ponzu for a refreshing taste. - **Wagyu Upper Loin**: The fat isn’t overwhelming, making it easy to eat multiple pieces. - **Mizuhō Ibo Pork Fillet**: Well-cooked, it remains fluffy and tender. - **Wagyu Shikinbo**: The lean meat is firm with a rich flavor—simply delicious! - **White Senmai with Umeboshi**: It was my first time having this combination with umeboshi, and it was refreshingly tasty! - **Wagyu Upper Kalbi**: Excellent quality fat that isn’t heavy—very delicious. - **Wagyu Harami**: The meat has no sinew, resulting in an outstanding texture and taste! - **Mizuhō Ibo Pork Shoulder**: Also well-cooked, it has a milky texture with juicy fat. - **Wafu Cold Noodles**: The noodles are thin like somen, light and just the right size. While you might think you could eat more, it’s perfect to stop here, making it just right. This course is designed so that even women can enjoy it until the end comfortably! The staff was lively, and the restaurant's atmosphere was fantastic. Thank you for the meal!

I visited "Zenba Seinikuten"! <Ordered Items> ▷ Course: 【Butcher's Special】10 dishes for 4,950 yen, which included: Wagyu Yukhoe, grilled beef tongue with special tororo sauce, grilled Wagyu toro meat, two types of carefully selected lean meat, Mizuho Imo pork fillet, senmai (beef tripe) with plum sauce, two types of carefully selected marbled meat, Mizuho Imo pork shoulder loin, Wagyu harami, beef tail soup + kimchi platter + added order of a 75g Wagyu hamburger + about three alcoholic drinks ➡️ [Total] approximately 8,000 yen including tax. Since there were many options, I chose a basic course! It was great to be able to taste a variety of meats in smaller portions, but the individual pieces were a bit small, so it might be better to order a la carte or choose a more expensive course in advance! Each dish was grilled attentively by the staff, and I appreciated the guidance on seasoning, but for the grilled beef tongue, I think a simple salt or lemon seasoning would have been better rather than the unique tororo sauce combination. The Wagyu Yukhoe and the optional hamburger were delicious, so I highly recommend them!

On the last day of the three-day weekend, I made a reservation for two and visited. There was only one other group, so it was quite empty. Dishes recommended by the staff are marked with a red cow symbol, so be sure to check those out. The cooking style uses lava stone with far infrared rays, so it takes longer to grill compared to charcoal. If you're impatient, it's worth noting. If you increase the heat too much, it can create a lot of smoke, so it's best not to change the heat level from what the staff has set. The green onion salt for the beef tongue is quite salty, so be careful with the amount. Personally, I found the braised tripe and skirt steak in tomato sauce to be unique for a barbecue restaurant and very tasty. The meat sauce was just okay.

On October 12, 2024, we went out in Tokyo, and since my wife was craving yakiniku (grilled meat), we decided to visit a restaurant we had been curious about called "Zenyaba Seinikuten," located a 2-3 minute walk from Tamachi Station, on the first floor of Tamachi Building, with a stylish atmosphere. They specialize in A5 rank female beef, sourced from an entire cow, and you can enjoy your yakiniku cooked on a lava plate from Mount Fuji. The low-temperature cooking at 230℃ retains the meat’s flavor and moisture, making it tender and juicy. Since we had a reservation, we were shown to a private room, and first, we toasted with drinks. I had the homemade ginger ale for 430 yen, which had slices of ginger that added a spicy kick. For lunch, we opted for the "Butcher's Special" course with 10 dishes for 4950 yen, and I also added a wagyu hamburger (75g) for 550 yen. This month has been quite hectic at work due to some issues from the headquarters, so I treated myself to this lunch. First up was the wagyu yukke. I absolutely love yukke, and the visual impact of the raw meat is simply irresistible. The meat was incredibly tender, and mixing it with the egg yolk was heavenly! The crushed nuts (probably peanuts, cashews, and walnuts) added a nice texture. Next was the grilled beef tongue with special tororo sauce. The staff grilled the huge beef tongue, which was sliced horizontally from the tip to the base—something I had never seen before. I dipped the grilled tongue into the tororo sauce, and even though it was thinly sliced, the texture was enjoyable, and the combination with the tororo was divine, making me yearn for some barley rice. Then we had the "3-Second Grilled Wagyu" - the marbling was beautiful, and it melted in my mouth. The light fat paired with grated daikon ponzu really enhanced the flavor. We also sampled two types of selected marbled beef: 1. Tomosankaku: It had a balance of tenderness and a good bite, with the flavor of red meat and fat coming through nicely. 2. Tomobara: This was incredibly tender, with delicious fat that was so smooth I could easily finish it. Next was the "Mizuhō Imo Pork Fillet," raised on a sweet potato diet, which made me proud as a resident of Ibaraki. The meat was moist with a fine grain, making it easy to bite into. We then had the "Centmai with Plum Sauce." Surprisingly, the center was white because they had removed the black thin skin, a labor-intensive process. The crunchy texture was addictive and paired well with the fried wonton skin added for crunch. For the two selected red meats: 1. Uchimo: This was one of the firmer but still tender cuts, rich in red meat flavor, enjoyed with wasabi soy sauce. 2. Shinsin: A round part of the shintama, highly recommended with truffle salt. I loved this cut—the texture was fine, and the rich flavor of the meat coupled with the aroma of truffle was excellent. We also had the Mizuhō Imo Pork Shoulder, which was thick but tender with flavorful fat. The sweetness in the fat was delightful, and there was no unpleasant odor, a splurge of flavor! Then came the famous wagyu harami (skirt steak). It was juicy when bitten into, and the recommended ginger soy sauce paired perfectly, enhancing the meat's flavor. I ordered a grapefruit juice for 400 yen to wash it down, and its refreshing taste complemented the meat well. Lastly, we had the wagyu hamburger, which the staff cut in half and seared to a rare state on the iron plate. If you prefer it more cooked, they can accommodate that too. Since it was freshly ground in the morning, it was at its best. We enjoyed it with a sweet onion sauce made from onions from Awaji Island, which was incredibly delicious with the natural sweetness of the onions. It was so juicy it felt like you were drinking it. We also had the beef tail soup, which was served scalding hot, great for warming up on a slightly chilly day. It was rich in flavor, making me want to throw in some rice! The staff was incredibly friendly, with one of them grilling the meat for us, and the atmosphere of the bustling restaurant made it easy to see why it was so popular. The manager and a handsome staff member cooked for us, and the way the staff helped my wife avoid splattering oil while grilling was charmingly attentive. They had an amusing personality, making the experience even more enjoyable. I was genuinely surprised at how much we could enjoy for such a reasonable price. My beef cravings were satisfied, and my wife looked pleased. We received a stamp card for lunch, where five stamps get you a 500 yen discount. Thank you very much for a fantastic meal!

I visited the restaurant around 1 PM. Typically, there’s a line on weekdays, but since it was a Saturday, I was able to be seated right away. Inside, there were four semi-private booths separated by partitions, and I could hear many small children’s voices. I was eager to try the special yukhoe rice bowl that I had seen on Tabelog and the restaurant's website, but when I finally decided to order it, it was not available. It seemed to be listed on the regular menu instead. In the end, I opted for the Butcher's Course for ¥3850. I also decided I wanted to try the hamburger as an optional extra. The course allowed me to choose between rice or a drink, with rice offered in small, medium, or large sizes (medium for ¥440), and drinks available from sour beverages to draft beer. I chose the draft beer (¥715), which was a great value! The beef tongue was sliced vertically, which is quite rare. It was one slice from the tip to the base, accompanied by a delicious green onion and salt sauce, so tasty that I could have eaten it with just rice! The staff members were also great, explaining things while cooking. Then there was a platter of eight kinds of meat, including Ichibo, Shinshin, and beef heart, alongside pork fillet and pork loin. They provided three different dipping sauces: grated daikon ponzu, salt wasabi, and a special sauce. Personally, having wasabi is a big plus for me; it enhances the meat's flavor and keeps your palate refreshed. The hamburger was ¥550 for 75g, but when we decided to order just "one" to share, we ended up with one piece costing ¥1100. I believe one piece must be around 150g, which was a bit confusing for the two of us as first-time visitors.

I visited a restaurant located in an office building directly connected to Mita Station. It was somewhat busy during lunchtime, but I was able to get in just before noon. I ordered a hamburger, and the staff recommended it rare. They cut it in front of me and finished it right there. I enjoyed it while it was still sizzling on the iron plate and changed up the flavors with sauces and salt and pepper.