When searching for restaurants on Tabelog in Asagaya, we infiltrated Satoburidominanto, which dominates the top rankings! Place It's about a 10-minute walk from Asagaya Station. Unlike the affiliated restaurants near the station, it's located in a quiet area a bit further away. Usage It was for dinner on a Friday. I made a reservation about a month ago through OMAKASE! Atmosphere/Service The interior of the restaurant is like a beautiful yakiniku restaurant. Staff members come to each table to cook the meat for you. There are families and groups of a few people, creating a lively atmosphere. What I Ordered - Special Selection Course ¥18,500 - Three appetizers: various beef stew with Kyushu Wagyu, Kakuteki, Kimchi - Eight selected meats (about 300g): Kagoshima Prefecture, premium thick-cut tongue, Kagoshima Prefecture, selected thick-cut harami, select lean meat Iwate-produced kainomi, Roast beef using kainomi, Filet cutlet sandwich, Salad with vegetables from Itoshima, Filet suki rice, Filet cutlet sandwich, Filet rice, Marbled meat sirloin, Choice of finishing meal: cold noodles or chilled ume-shiso ramen, Dessert: blueberry sauce panna cotta or cherry sherbet, pineapple sherbet (chose panna cotta and cherries) - Particularly liked the premium thick-cut tongue. It had a crispy texture unique to tongue, was tender, and juicy. I may actually like tongue the most in yakiniku recently. - The filet sukiyaki with the egg called "Pick up and egg" was amazing. The egg was truly exquisite! (The cooked meat was unceremoniously broken with tongs, but it was delicious) Enjoying the sweet and savory sukiyaki with plenty of onion sauce. I'm a kind of person who loves sukiyaki more than mid-course meals! - The filet cutlet sandwich made with specialty Chateaubriand! The tenderness of the Chateaubriand and its thickness made it stand out, it's probably the first time I've eaten such a thick Chateaubriand. The bread is a special bread made by the famous bakery Les Sucreries in Osaka specifically for the cutlet sandwich, adding a special touch! The crumb with lots of airy bubbles is soft and chewy with lots of moisture, and when you take a bite, the fat oozes out, giving it a solid feel and incredible satisfaction! Although my stomach was quite full, I wanted to go for a second serving of just this bread without any meat. I definitely want to visit the main shop of Les Sucreries in Osaka. I really must go on a bread journey to Kansai. - The filet rice, a luxurious bowl that topped thickly cut Chateaubriand with "sirloin and corn clay pot rice" and topped it with sea urchin halfway through. The sea urchin was from Hokkaido, a bit fishy, maybe it's better not to put it on top, but it might be good for posting on Instagram. It was more about enjoying the luxurious bowl rather than everything being delicious! - It was also nice that they showed all the meat they use for the course in front of you. Comments At a certain yakiniku restaurant, they recommended cooking the meat slowly on one side, then quickly on the other side without rolling it around, but here, even though the meat was thinner (although thicker compared to other restaurants maybe), it was the type where they repeatedly flipped it without burning it! There are various policies for grilling meat at yakiniku restaurants! I will visit again! Thank you for the meal!

Due to the lunch consisting of two parts, I started with a light beef tendon oden as the appetizer instead of the stew at 11:45. Following the salty and savory flavors, I enjoyed the classic yellowtail rice bowl, pork cutlet sandwich, beef sukiyaki rice bowl, and finished with bolognese. As always, everything was delicious, and I savored 310 grams of lean meat.

1. Appetizer: Beef and Daikon Stew 2. Kimchi Platter 3. Salad 4. Premium Tongue 5. Thick-cut Premium Harami (skirt steak) 6. Wagyu Lean Meat (with sauce) 7. Kobe Beef Sirloin 8. Premium Filet Mignon 9. Prime A5 Chateaubriand (with rice) 10. Breaded Brisket Sandwich 11. Cold Noodles 12. Ice Cream

At Asagaya Sato Briansan, I opted for the course with over 300g of meat, which was very filling. I was happy with the course that included grilled eel rice, eel cutlet, and various cuts of fillet. I think it's one of the best yakiniku places, especially the eel cutlet, which is a must-try dish. The menu also includes harami (skirt steak), red meat or marbled beef, and you can choose from a selection of grilled eel rice, eel cutlet, tomato, fillet sukiyaki, bolognese, summer-exclusive kimchi, beef tongue, kalbi, harami shinshin, and red meat or marbled beef. You can also enjoy a dessert of summer citrus sherbet and mango ice cream. The total cost was 16,350 yen.

It's been a while since I moved, so I had lunch after a long time. I reserved the lunch-only course. It was a bit more reserved than usual, but it was satisfying for lunch! The meat was delicious, the seasoning was great, and the portion was enough to fill up a man's stomach... It was easy because they cooked it for me! Thank you for the meal :)

This is definitely delicious! (laughs) I accidentally made a reservation for my wife's birthday instead of our anniversary. Every year, I eat here and get energized. After eating this, I lose the will to die (commit suicide). The satisfaction I get from eating this is worth more than the price. Coming here motivates me to work harder.

Pre-booked net reservations, a 5.6-minute walk from Asagaya Station, Credit cards accepted. Lunch-only course for 12,500 yen, plus soft drinks for 550 yen (other alcoholic beverages available). Choose between lean or marbled meat, select lean. Choose between rice with amberjack or amberjack cutlet sandwich, choose cutlet sandwich. The staff will cook everything for you. The meat is fatty, tender, and delicious without being greasy, so you can eat plenty of it. The sirloin suki defies the concept of sukiyaki - no, it's not sukiyaki, it's sirloin suki as its own unique dish! The meat is tender, the sauce is great, and the egg has a rich flavor! Instead of pouring the egg yolk on top, wrap it around the meat (smashing it as you go) before eating. The cucumber and tomato side dishes were also delicious, with a nice salty kick. I highly recommend going for a special lunch for a special day! Thank you for the meal.

SATO BRIAN is the only restaurant in which young children who are not yet in school are allowed. I made a reservation and visited for lunch on a holiday. Here's what we ordered: Straight Ball Course ¥15800: - Ox tongue with daikon radish. The meat was so good and delicious! - Kimchi, cucumber kimchi. - Three types of meat (tongue, marinated beef, skirt steak). - Today's special meat (Miyazaki beef, lamp roast beef). All the meats were undeniably delicious! It's surprising how delicious high-quality meat can be when cooked by professionals. When you cook it yourself, the taste can decrease by half depending on how it's cooked. They provide a variety of sauces, wasabi, and salt with recommended pairings, making the experience enjoyable. - Korean seaweed salad. - Buri Meshi (Yellowtail rice). Everybody loves Buri Meshi! It's made with Chateaubriand cooked with garlic butter soy sauce. There's uni on top! The bamboo shoot rice (seasonal rice) cooked in a clay pot is also delicious. - Cucumber stick as a palate cleanser. - Buri cutlet sandwich. The bread from Le Sucré-Coeur with Chateaubriand cutlet sandwiched inside is unbelievably delicious. - Tomato slices as a palate cleanser. - Filet sukiyaki rice. This thick meat sukiyaki was my first. The egg had a rich color and was cooked beautifully, and the ingredients used were of high quality. However, the taste was a bit strong. - Noodles (Japanese beef bolognese). The noodles were thick with plenty of meat. Compared to other meat dishes, it felt a bit lacking in presence. - Two types of ice cream (roasted pistachio ice cream, Hyuganatsu citrus sorbet). The roasted pistachio ice cream was delicious! The staff greeted my child with a smile, and they were considerate in providing the last dish of noodles a bit earlier for the child. They also offered to cook the meat as it is a challenge to juggle cooking while taking care of the child. Despite eating a lot of marbled meat, I didn't feel heavy at all afterwards. Thank you for the feast! Best barbecue ever!

I visited this very popular yakiniku restaurant in Asagaya, making a reservation through their website about two weeks in advance. Inside, we were seated at table 29. We ordered the "Winter Premium Wagyu Course" and a few alcoholic drinks. The quality of the meat was truly outstanding and delicious. The highlight for me was the Brisket Sandwich for the finale, and the special Filet Sukiyaki-style was also amazing. While the prices are a bit high, I would definitely like to visit again in the future! Thank you for the wonderful meal!

It's been a long time since I've visited SATO BRIAN. The first time at "Sangou" was during the day, with a wide seating area allowing strollers and family-friendly. The course starting with beef stew is still going strong. The top-quality meats like tongue and harami, the famous buri-meshi → buri-katsu sandwich → hirazuki triple combo, there's no yakiniku that can compare. The taste and portion size are both at 100000000% satisfaction.

It's daytime. I'm in Asagaya. It's Valentine's Day. I had meat! Oh, hello, it's Kamen. I completely forgot about Valentine's Day. Anyway, let's talk about meat. I have great trust in the deliciousness of meat at SATO Brian's. Today, I visited Sangosan and was greeted by the manager of Nigou. The explanation was very detailed, adding a grateful flavor to the deliciousness of the meat. I also added the Bolognese that I had been curious about before and enjoyed it to the fullest. Everything was delicious today as well! Thank you for the delicious meal!

I was overwhelmed by the number of badges on Tabelog, but despite my empty stomach, I managed to enter the restaurant I had reserved, only to find out that it was actually the main shop! Feeling flustered, I walked about 10 minutes to the correct location. As I entered, the door clattered, and I was greeted with a variety of sauces for the meat - seven in total! Isn't that too many? No, these are carefully selected sauces that allow you to enjoy the true flavors and textures of the meat in balance. I naturally felt this when I tasted the meat and also sensed the respect the restaurant has for their meat. Moving on to the main event, the side dishes were exquisite, especially the beef stew. And as for the meat, it was surprisingly tender! Each cut melted in my mouth, allowing me to savor the texture effortlessly. I opted for the straightforward course, but the portions were far beyond what the menu suggested - each dish felt like a main course. The highlight was the chance to watch the meat being grilled right in front of me. The staff shared their grilling tips while perfectly cooking the juicy meat, creating a delightful moment. The sirloin suki, brisket sandwich, and brisket meshi, all trademark menu items, offered not only the original flavors of the ingredients but also variations in taste, leaving me impressed throughout. It was delicious! Thank you for the meal! I will definitely be back!

◎Time slot: Saturday 11:45 with a reservation◎Order: Direct Ball Course for 15,800 yen・Appetizers: Three kinds of appetizers, Beef tongue stew salad, Kimchi (Kakuteki, Napa cabbage kimchi)・Eight kinds of selected meats: Thick sliced tongue with salt sauce, Thick sliced harami with red meat (lamb), Yellowtail rice, Yellowtail cutlet sandwich, Filet meat suki rice, Marbled meat, Cold noodles, Dessert: Pistachio and Belgian chocolate ice cream, Medium rice (450 yen), Oolong tea (550 yen), Black vinegar soda (550 yen)◎Access: 6-minute walk from Asagaya Station◎Interior: Table seats on the first floor, second floor available◎Customer base: Couples◎Payment method: Credit card◎Notes: SATO BRIAN reservation can be easily made for two people. The Direct Ball Course includes three kinds of appetizers, eight kinds of selected meats, cold noodles, and dessert. The dishes are all ready from the beginning, and the cooking is entrusted to the chef. They provide perfectly cooked dishes throughout the meal. At the start, there are six types of condiments available: 1) Lemon mustard dressing, 2) Sauce, 3) Wasabi soy sauce, 4) Negi salt dressing, 5) Special spice, 6) Garlic soy sauce. The staff will recommend the best condiment for each type of meat. The special spice enhances the flavor of the salted thick tongue. The meat is tender and melts in your mouth, providing long-lasting deliciousness. The harami meat is recommended to be served medium rare. The lamp meat, seasoned with salt, has a simple and delicious flavor. Yellowtail rice is a high-calorie dish topped with garlic butter soy sauce and generously topped with sea urchin halfway through. The yellowtail cutlet sandwich is a signature dish with a crispy bun from a renowned bakery in Osaka. The tenderloin suki is refreshing with grated ponzu sauce. Despite feeling very full by the end of the meal, there was not the same level of satisfaction as a previous visit, possibly due to personal health conditions.

Top-notch yakiniku restaurant! It was on a whole different level of deliciousness compared to other yakiniku places I've been to. I enjoyed the lunch limited course. - Three appetizers: Kimchi and beef stew are served, and the beef stew was unbelievably delicious. The anticipation was off the charts. - 6 carefully selected cuts of meat: The sauce was delicious from the start, and the meat was so tender and flavorful. We each ordered the top tongue with salt, thick cut harami, and two types of red meat. Every bite melted in my mouth. - Fillet suki rice bowl: It's rare to have fillet sukiyaki, and the size of the fillet was impressive. It was a great performance when the yolk was poured on top, and the flavor was amazing, especially with the rice. Unforgettable. - Buri katsu sandwich: It was one of the highlights! SATO Briansan's specialty. The thickness was incredible, and it went down smoothly despite being before the end of the meal. - Cold noodles: Cold noodles after the buri katsu sandwich, a fantastic sequence. It was a fitting dish to end the meal. - Dessert: Even the ice cream was delicious. I also purchased SATO Briansan's special spice at the end. The staff were warm, and it was a truly happy time. I will definitely be going back!

A yakiniku restaurant located near Asagaya station, Sato Teikoku, offers an OMAKASE course where you can reserve and enjoy a variety of dishes. The course includes 3 appetizers (stew, salad, kimchi), rib roast, harami (skirt steak), kalbi (short rib), tongue, and fillet. The restaurant puts a lot of emphasis on the fillet, which is why they include "Brian" in their name. The staff cooks all the meat for you, and they recommend cooking it rare, meaning they only sear the surface. However, you can always ask for a different level of doneness. The meat is tender and not very fatty, resulting in a mild flavor. They offer about 5 different sauces, and serve bri rice and harami steak rice separately, although some of the sauces may be slightly salty. One notable dish is the Bri Katsu Sandwich, which combines meat, bread, and sauce beautifully. Eating tender meat like beef cutlet is truly a different experience. Thank you for the delicious meal.

I used it for celebrating my mother's birthday in advance. I met my mother, who came to Tokyo for work from the countryside, and planned a birthday party at SATO BURIAN. A few years ago, my husband and I had dinner at the same restaurant for our anniversary and it was delicious, so I had been wanting to go back. However, after having a baby, I thought I wouldn't be able to go for a while. This time, I wanted to celebrate my mother, and coincidentally, I saw an email about SATO BURIAN's reservation opening. I quickly made a reservation when I saw that they allow children. I chose the "Ladies' Meeting Course" because it was a special lunch for my mother and me. We took the baby in a stroller to the restaurant, and they had prepared a spacious seat for us after I had mentioned it on the phone. The staff cooked everything for us, so I could enjoy the meal while taking care of my son, it was so attentive! And everything was delicious!!! My mother, who is over 50 years old, said it was the most delicious meat she had ever had. She was particularly impressed by the Chateaubriand, saying "Meat can stand up?!" when it was served. She doesn't like tongue, but the tongue served at the beginning was so tender and tasty that she exclaimed, "What is this? So different! So delicious!" She even drank the juice from the tomatoes served as a side dish. I was really glad I brought her!! I would love for my son to take me here in the future. Thank you for the wonderful meal :)

Finally went to SATO BRIAN, a place I had been wanting to visit for nearly 10 years since seeing it on TV. Now even regular people can make reservations (´⊙ω⊙`)♪ We chose the 17:15 start for the third course, considering the time needed for digestion. The inside of the restaurant had a casual feel, not too upscale. All the meat is cooked by the staff, so you can enjoy conversation while waiting for the delicious meat to be ready! The palate cleansers served between meat courses were all delicious, and the course structure was amazing. By the way, I was blown away by how delicious the cold noodles at the end were (*´∇｀*) I tried a course with a little bit of various meat cuts, but I ended up feeling really full—maybe it's because of my age? Finally fulfilling my dream of visiting SATO BRIAN exceeded my expectations in terms of service, food, and value. It was a delightful experience! ♡

SATO BRIAN, a famous yakiniku restaurant in Asagaya! It was selected for "The Tabelog Award 2022 BRONZE." I made a reservation for their lunch course, San-go, and revisited them after about a year since my last visit! I haven't been able to eat much meat lately, but their lunch course was perfect for my stomach. The meat was grilled carefully one by one, and I was impressed by the variety of sauces that kept it from getting boring. It's a bit pricey, but it's worth it. The famous brikatsu was also delicious, and I finished it all! I definitely want to visit this yakiniku restaurant again. Thank you for the meal.

I finally got to visit a restaurant I've always wanted to go to. There was a line from afar, but it turned out to be a ramen shop nearby where you need a reservation. It's about a 10-minute leisurely walk from Asagaya Station. The restaurant looked smaller than I expected. The meat did not disappoint. The appetizers had tender, flavorful meat. The staff cooks everything and provides the best sauce recommendations. With a variety of sauces like spices, mustard lemon, wasabi, ponzu sauce, green onion salt, and more, the dedicated flavor-changing sauces truly enhanced the meat. I also tried the fillet cutlet sandwich I've always wanted to eat. The thick yet tender meat combined with crispy bread was delicious. The cucumber and tomato for palate cleanser were also very tasty. Since Sango is kid-friendly, I definitely want to come back with my children next time. Thank you for the feast.

2,936 characters ★ Sanko Special Course (18,500 yen, excluding tax) Estimated time: about 1 hour and 50 minutes I have visited the main store (4.20) twice, Nigou (4.21) once, and Sango this time (3.96) a total of 4 times. "SATO BRIAN", a high-end yakiniku chain dominating Asagaya, has been visited by me since 2015, when a similar course was priced around 10,000 yen. Now, after 7 years, the price has increased to 18,500 yen, making me realize how inflation has progressed in Japan. I found an open slot through the OMAKASE online reservation site and decided to visit the restaurant. A gas roaster with lava stones from Mt. Fuji is fixed on the table, and all the meat is cooked and prepared by the staff. Even though I have visited SATO BRIAN 4 times in 7 years, the food served has hardly changed. But given its consistent high rating on Tabelog (Japanese restaurant review site), it must be something special. The only change for me is that I have shifted from eating out for yakiniku to exploring specialty meat shops. For example, I can now purchase premium meat products from the same sources as top yakiniku places for retail. Despite the inflation, I find it more affordable and enjoyable to indulge in horumon (offal) rather than meat. The quality of the wagyu served at the restaurant is exceptional and surpasses what you can find at local meat shops. The deliciousness of meat (such as fillet or sirloin) is a product of capitalism. Even if there are top-tier high-end steaks in the market, the quality of beef at local butcher shops is incomparable. The price almost doubled in 7 years, affecting my rating relative to that change. However, dishes like "Kuro Tan" (a high-end horumon) and "Brikatsu Sandwich" (using bread from a famous store in Osaka) never fail to satisfy me. Even with the price hike, the position of high-end yakiniku in Asagaya seems unshakable in 2022. Sapporo Black Label Draft Beer (780 yen) Sanko Special Course (18,500 yen) Appetizer Trio 01. Kyushu Wagyu Beef Stew 02. Kimchi Assortment (Kakuteki, Napa Cabbage Kimchi) Selected Meat Assortment (about 300g) 03. Premium Thick-cut Tan Shio (Kagoshima Tanmoto) 04. Kagoshima Selected Thick-cut Harami 05. Iwate Selected Lean Meat (Kainomi) 06. Lean Meat (Kamenoko Ou) Roast Beef 07. Itojima Vegetable Chorregar Salad 08. Filet Rice 09. Brikatsu Sandwich 10. Palate Cleanser (Tomato) 11. Buri Rice 12. Marbled Meat (Sirloin) 13. Choice of Finishing Meal (Cold Noodles or Cold Ume Shiso Ramen) 14. Dessert (Homemade Panna Cotta with Blueberry Sauce or Pineapple Sherbet or Cherry Sherbet) Here are my brief impressions of the dishes I tasted, with individual ratings in brackets and listed prices are exclusive of tax: [3.5] Kyushu Wagyu Beef Stew: Utilizes cuts that become tender when stewed. Although the taste of the demiglace sauce is somewhat monotonous for a Tabelog-rated 3.96, the excellent quality of the ingredients seems to be the main reason for the restaurant's high rating. [3.5] Kimchi Assortment (Kakuteki, Napa Cabbage Kimchi): Napa cabbage and sweet kakuteki (radish) showcase a Japanese twist with mild spiciness. [4.4] Premium Thick-cut Tan Shio (Kagoshima Tanmoto): The difference in fat richness and smooth, melting texture of this Kagoshima tan from foreign cuts like the US is outstanding. The umami is intense, and the staff serves it with a choice of spice salt or lemon mustard; the latter feels unnecessary. The combination of tan shio and lemon, originating from the famous Seryna restaurant, might suit fattier cuts like kalbi better, but the 14-spice blend salt from a Kyushu soy sauce shop for Sato Brian is more to my liking. [3.6] Kagoshima Selected Thick-cut ====

SATO BRIAN, opened by Akio Sato in Asagaya in 2011, has become a well-established yakiniku restaurant in the area for over 10 years. Known for its yakiniku course centered around filet meat, the latter part of the course featuring a filet frenzy leaves a lasting impression. Despite the continuous rise in meat prices and the increase in high-end yakiniku restaurants, SATO BRIAN has maintained a reasonable pricing, allowing diners to enjoy a course focused on filet meat. The meal typically starts with tongue and harami from Hankyu Meat, leading to the filet extravaganza following the filet sukui. On this occasion, instead of the Brian sandwich, we had mince and filet cutlet dog. We thoroughly enjoyed the meal and look forward to visiting again!