Located about 15 minutes from Shirokanetakanawa Station, deep in an area lined with luxury apartments, is a famous restaurant known as the "number one reservation impossible yakiniku restaurant" in a residential neighborhood. If you love yakiniku, this is a place that everyone wants to try. I have passed by this place many times thinking "I wish I could go there"! Finally, I had the opportunity to visit and it was a dream come true. The restaurant was smaller than I expected, and the atmosphere was very cozy and welcoming. I was nervous because I heard that only regular customers could make reservations, but I was pleasantly surprised. The meat was absolutely delicious from start to finish. It was rich but not heavy, and I could have eaten it endlessly. Just looking at the photos makes me happy again! Highly recommend this place for a repeat visit.

Regular visits. Even though I only go every few months, my mother surprisingly remembers various things. The meat quality goes without saying. The tongue is more delicious than any other store, but the Chateaubriand is unbelievably delicious.

I was invited to visit Kinryuzan, known as the pinnacle of yakiniku. This time, we ordered the following menu for 7 people at 12,000 yen per person: - Upper tongue salt 7 servings - Special liver 4 servings - Harami 2 servings - Shinshin seared yukhoe 2 servings - Upper kalbi 1 serving - One serving of egg over rice bibimbap - 2 drinks For the upper tongue salt, we ate the first half with lemon, and the rest with the sesame oil that comes with the liver. This is already a standard way of eating it. The upper tongue salt on this day was a bit fatty and had a smooth texture. The liver, Shinshin seared yukhoe, and upper kalbi were delicious. The hospitality of the restaurant in the small details is also wonderful, and it's easy to see why this yakiniku restaurant is so popular. I would love to visit this restaurant again if I have the chance. Thank you for the meal.

If you love meat, you must visit "Kinryuzan," which is famous as the most difficult-to-reserve yakiniku restaurant in Japan. The daughter and her husband opened "Raimon" alongside it. The restaurant does not accept walk-in reservations at all, and only regular customers are able to keep making reservations continuously. Even regular customers can only visit about once every six months. The waiting list for cancellations is said to have hundreds of groups. Amazing! Before opening the current shop in Shirokanetakanawa, the husband and the mama actually had a yakiniku restaurant in London. From there, they opened a shop in a different location in Tokyo, and opened the one in Shirokanetakanawa about 45 years ago. A prestigious restaurant with a history of almost half a century. The restaurant is located about an 8-minute walk from Shirokanetakanawa. There are only 4 tables, with 2 tables for 4 people and 2 tables for tatami seating. The largest tatami seating can accommodate 6 to a maximum of 8 people. Due to the recent rise in cost ratios, the prices of tongue and harami have increased. But that doesn't change our love for it. Laugh. [Order] ◇ Upper tongue salt 4,800 yen ◇ Shinshin aburi 3,000 yen ◇ Special liver 1,800 yen ◇ Harami 3,800 yen ◇ Middle kalbi 2,600 yen ◇ Small bag 1,000 yen ◇ Mino 1,100 yen ◇ Egg rice

The yakiniku restaurant, known for being difficult to make reservations at, was finally visited after being invited by an acquaintance. The reservation rule is to make the next reservation during the visit. Only one reservation per group for the next visit. And that reservation is usually about six months later. The quality of the meat was outstanding. Starting with the premium tongue salt, no matter how much we ordered, it went into our stomachs without feeling too heavy. Beer is only available in bottles. Although we wanted to enjoy a cold draft beer in a chilled glass, the lack of options was the only downside we could find. With a reservation at 6:00 pm, the next reservation was already waiting outside by 8:00 pm, so we were slightly rushed at the end, but it didn't feel unpleasant. I hope to someday have the privilege of making a reservation at this restaurant. Thank you for the delicious meal.

This was my 6th or 7th visit to Kinryuzan. Every time, I either go with a friend who has a reservation or bring a friend with me as a substitute. I always bring a gift, but I still haven't been able to make a reservation myself, as it is limited to one reservation per group. The tongue, ribs, sirloin, liver, shank, garlic, tongue sauce, hormone, Chateaubriand, and sirloin are all delicious. Especially recommended are the shank and liver. This time, I was also impressed by the sirloin and fillet.

★Gourmet Lawyer's Food Diary ★【Instagram】joy_sound 【Tabelog】_Chrome_ーーーーーーーーーーーーー【20th Visit】Is this heaven!? Had the Chateaubriand set after a long time! Regular visit to Kinryuzan. This was my 20th visit. Ordered Tan-Liver, Shin-Shin Special Upper Loin, Harami, Chateaubriand set, Miso Tongue, Upper Mino Yukke, Jang Soup. Thought my stomach would explode! Haha, ended up eating 2 bowls of rice too. Chateaubriand set was intense as always after having it after a long time!! Will be back next month! Thank you for the feast!ーーーーーーーーーーーーLikes, saves, comments are encouraging!!

Okinawa... The reason for rushing back to Tokyo from a business trip is because I absolutely cannot miss Kinryuzan... The meat quality and seasoning that never gets old no matter how many times I have it. It's a yakiniku restaurant that I will continue to visit for life. It's normal for one's appetite for meat to decrease as they get older, but I can still easily enjoy it. Tonight, it's the best as always.

If you love meat, you must visit "Kinryuzan," which is famous as the most difficult-to-reserve yakiniku restaurant in Japan, along with "Raimon" opened by a daughter and her husband. The restaurant does not accept walk-in reservations at all, and only regular customers continue to make reservations. Even regular customers visit only about once every six months. The waiting list for cancellations is said to be hundreds of groups long. Amazing! Before opening the current location in Shirokanetakanawa, the husband and the mother actually had a yakiniku restaurant in London. They then opened a restaurant in another location in Tokyo before opening in Shirokanetakanawa about 45 years ago. A prestigious restaurant with a history of almost half a century. The restaurant is located about an 8-minute walk from Shirokanetakanawa. There are only 4 tables, with 2 tables for 4 people each and 2 tables for tatami seating. The largest tatami seating can accommodate 6 to a maximum of 8 people. Due to the recent increase in cost prices, the prices of tongue and harami have gone up. Nevertheless, the love for yakiniku remains unchanged. Laughing. [Orders] - Upper tongue salt 4,800 yen - Shinshin seared 3,000 yen - Special liver 1,800 yen - Harami 3,800 yen - Special loin 3,500 yen - Middle kalbi 2,600 yen - Upper kalbi 2,800 yen - Special kalbi 3,200 yen - Small bag 1,000 yen - Tamago gohan

Thanks to my senior, I was taken to the finest yakiniku restaurant. The flavor of the beef tongue was indescribable, followed by the loin, skirt, liver... I was moved. #CharcoalGrilledGoldDragonMountain #Yakiniku #Shirokanetakanawa #Restaurant #Gourmet #DeliciousFood #Foodie #FoodLover #Instagrammable #Tokyo #MinatoWard #ShibuyaWard

A renowned yakiniku restaurant in Shirokane. On this day, we ordered tongue, brisket, skirt steak, loin, short rib, bibimbap, and cold noodles. The meat overall had a good amount of marbling, making it a bit heavy for me. The brisket was delicious.

The Kalbi dishes were delicious (the best Kalbi I've ever had was at Koizakari, but Kinryuzan was also outstanding). The Chateaubriand was juicy and delightful. The beef and thick fried tofu stew was also incredibly tasty. The ginger in the cold noodles at the end had a strong flavor, so be cautious if you're not a fan of ginger.

Tokyo yakiniku restaurant "Kinryuzan". This was my 10th visit, with reservations made approximately every six months. Every cut is truly unique. [Order] Special tongue, premium liver, premium loin, harami, kalbi, top mino are the usual order. This time, the shinsin was sold out, so I had to settle for the premium loin instead. I was so disappointed about the shinsin! Additional orders are allowed. - Below are some guidelines - Tongue, shinsin... about 1 serving per person Harami... about 0.5 servings per person Liver... about 0.5 servings per person Rice... generally larger portion sizes, like a small size at other restaurants. They change the grill at the right timing. Grilling over charcoal is enjoyable. The number of people at the table is flexible, but the maximum number is unclear until the day of the reservation. I thought this might be my last visit, but I was able to make a reservation for six months later. Shinsin revenge time!!! Location: Shirokanetakanawa Budget: Around 10,000 yen Reservation: Next reservation

I was able to come back within a month! Today, I ordered the usual black tongue, liver, top sirloin, skirt steak, miso tongue, and top tripe. The black tongue and liver were really delicious! I tried skirt steak for the first time. It was just okay. Next reservation is already for next year...

It had been about 20 years since I was taken there. It was delicious! The quality is definitely different. The customer base was a bit disappointing (aside from us, there were clearly only hostess-like ladies and their companions), but the service from the staff was excellent.

I finally came back to Shirokanedai [Kinryuzan] after a long time! I love the salted tongue here ❤️ It's truly one of a kind! The grilled bibimbap is delicious ❤️ The miso hormone, liver, and garlic oil grilled dishes are also tasty! I tried dipping the harami in garlic oil and eating it with garlic paste during the shabu-shabu, and it was amazingly delicious!!

A revisit after half a year. Next reservation only available after the new year. The back alley of Shirogane, the exterior and interior exude a sense of history. The meat is delicious. It makes you feel like you've become a carnivore, really making you feel like you're eating meat. Thick, juicy, no strange fat, really making you feel like you're eating meat. It's more like experiencing the feeling of becoming a carnivore. The tongue salt, harami, and skirt steak are all excellent. The liver is half-cooked.

Gold Dragon Mountain is famous for being a difficult-to-book restaurant. It was my first visit, and although I had heard rumors, the quality of the meat was outstanding and delicious. From the first bite, I immediately felt a level of deliciousness that I had never experienced before. Every piece of meat was truly delicious.

I went to the restaurant with a senior inviting me. I love the look of the place. We started at 8:00 pm with the menu chosen by the person who took the picture. Sesame oil and sauce were served to match the menu, and it was amazing. All the meat was really delicious. I tried Shinshin for the first time and it was so good that I ordered it again. The liver was also great. I want to come back again, so please invite me. Thank you. Food: Amazing meats, Drinks: Beer and sweet potato soda!! Red wine was also good maybe?? Atmosphere: Nice, I loved the retro refrigerator. Staff: Excellent. Cost: Not sure, as the senior treated me. Thank you for the meal.

Information: A group of 8 people enjoyed a meal at the restaurant, ordering a variety of dishes including Kimchi assortment, Namul assortment, rice, tongue salt (8 servings), liver salt (2 servings), Shin Shin seared meat (4 servings), Harami (3 servings), Kalbi (3 servings), medium Kalbi (3 servings), special loin (3 servings), and egg over rice (off-menu). The total bill came to approximately 16,000 yen per person. Memo: In Tokyo, there are many mountains, and among them is the formidable Kinryuzan, a mountain that is difficult to climb and eagerly awaited by all for a chance to reach the summit. I was so thrilled by my first mountain climbing experience that I found myself writing in a novel-like style. I want to express my gratitude to the organizer who invited me! You are the best!! The menu was chosen by a regular customer who has climbed the mountain more than 10 times, and the grilling was expertly handled by a friend who loves barbecue. It was such a perfect setup for the climb. I simply followed along with a bowl of white rice in hand. The feeling of security was unparalleled. On this day, we enjoyed the following dishes: Kimchi assortment, Namul assortment, rice, tongue salt (8 servings), liver salt (2 servings), Shin Shin seared meat (4 servings), Harami (3 servings), Kalbi (3 servings), medium Kalbi (3 servings), special loin (3 servings), and egg over rice (off-menu). The size and thickness of the meat cuts were impressive, and the taste of the meat and seasoning was so strong that it made me feel like I was devouring meat with every bite. The rice was disappearing rapidly. The meat, whether tongue or loin, had a unique size and thickness that exuded the aura of Kinryuzan. And the Kalbi, which is often avoided as one ages, was a specialty at Kinryuzan and was delicious enough to make you appreciate the difference between regular and medium cuts. I look forward to more mountain climbing invitations in the future!

I revisited "Sumibiyaki Kinryuzan," which has won "The Tabelog Award Bronze" multiple times. It is located about a 15-minute walk from Shirokane Takanawa on the Toei Mita Line. The restaurant is on the first floor of Shirokane Daiichi Mansion, tucked away in a residential area off the main street. The interior has a Showa-era atmosphere, making it a casual place to enjoy yakiniku. The dishes I had this time included: - Beef tongue with salt - Special liver - Harami (skirt steak) - Shinshin (rib eye) - Sirloin - Fillet - Premium loin - Harami - Pig's feet - Cold noodles - Yukkejang soup - Large rice - Assorted kimchi The photos show that all the meats have a beautiful color. When you lightly grill them and take a bite, you can't help but smile at how delicious they are. I thoroughly enjoyed the yakiniku once again this time. Thank you for the feast. I will definitely visit again.