Today, on the way back from shopping in Ueno and Okachimachi, I made a reservation for the limited phone reservation Goo course at the 3rd store of the yakiniku Goo, which I had previously talked about being delicious and wanting to visit again! This course includes the Goo's Red Cliff - Red Cliff - and is the ultimate premium full course to enjoy the yakiniku Goo to the fullest, so my expectations are high! The interior of the store is very clean and beautiful, as it was just opened in December last year! The smoke exhaust system is perfect, so there is no need to worry about smoke even for women. Let's cheers with a large glass of beer♪ For appetizers, there were Kimchi assortment, mixed namul, and Chorogi salad, all served in small dishes, making it easy and convenient to eat. The Kimchi was just the right amount of spiciness, and the namul went perfectly with the beer. The Chorogi salad had a flavor that I really liked! The sliced ​​raw skirt steak was exquisite, with just the right amount of fat, and the texture was just right. The combination of soy sauce and wasabi was perfect! The Goo course comes with a hospitality service where the staff cooks the meat nicely for you, so there is no need to cook it yourself! The grilled upper tongue was cooked well-done as requested, with a crispy outside and a soft inside, and it went well with the plum sauce! The misji, with a firm sear on the outside but melting in your mouth, was of the highest quality and extremely delicious! The harami with soy sauce and wasabi was so delicious! I savored the happiness and caught the richness of the meat. The liver, with its beautiful and plump appearance, was lightly seared on the surface and melted in your mouth! It was incredibly delicious when dipped in sesame oil and salt sauce. The Red Cliff is a piece of meat that is seared on the surface to prevent the meat juice from escaping, then cooked gently on low heat and cut into easy-to-eat pieces in the kitchen. The outside is well-seared, but the inside is tender rare, and it is served with a special garlic butter oil that makes you feel like you are eating a hearty piece of meat with a rich aroma of garlic butter sauce. The shoulder loin was beautifully marbled, and it was dipped in egg for a juicy texture. It had a very tender texture, and it was so delicious that it disappeared in an instant without needing to chew. The Goo rice, topped with the Red Cliff meat from earlier and eggs, was completed as a bowl with a devilishly good combination of egg, meat, and garlic. The bite-sized cold noodles were chewy and refreshing, making it an excellent finish. The bite-sized negi sandwich with harami added as an extra was a trendy and cutting-edge dish with a perfect match of juicy meat texture and refreshing negi salt. The staff's skill in grilling the negi without spilling it was amazing. Overall, the Goo course is limited to one group per day, and the staff cooks the meat deliciously for you, and the volume of meat is substantial but the flow is such that you don't get tired of eating it, so it was very satisfying! Especially the sliced raw skirt steak was so delicious that I wanted seconds♪ The main Red Cliff was also visually appealing, and the combination with the garlic butter was excellent! The additional negi sandwich harami was an exceptional dish that made you feel the forefront of the trend and was very delicious! The staff's service was also excellent, and my wife was also very satisfied, so I would like to visit again. Thank you for the feast!

Received an invitation and visited a popular yakiniku restaurant in the area. This area has been famous as a Koreatown for a long time, and I used to be brought here often by a friend who used to work at a food company. It's still a cluster of yakiniku restaurants. Even though it's the beginning of the week, the restaurant was fully booked, reservations are a must. On this day, I had the course menu (8800 yen) with the "3rd store limited Mille-feuille Yukke" from the a la carte menu. It came with all-you-can-drink. First, I toasted with a lemon sour! Here's what I had: - Kimchi assortment: Oi kimchi, Kakuteki, and Baechu kimchi. They were well marinated and to my liking. - Goh's mixed namul: Mixed with bean sprouts, spinach, and zenmai. It's nice to be able to eat a variety in one bite. - Mille-feuille Yukke (limited to the 3rd store): Requires reservation by the day before. Plenty of chopped green onions sandwiched between 6 slices of raw meat in a mille-feuille style, topped with raw egg by the staff. Cut into two pieces. The meat was tender and had a good volume. - Chef's whim salad: Chorogi salad. The refreshing seasoning was good. - Today's fresh sashimi: It was senmai. I haven't eaten it much, but it was light with vinegar miso. The texture was good. Easy to eat and delicious. - Ultimate thick-cut 4-piece assortment: Tan shio, Upper Harami, Uchimomo, and Sankaku bara. They were all thick! While grilling, my friend skillfully cut them into easy-to-eat pieces. They were satisfying. With tare, ume tare, and wasabi. I preferred it with wasabi. - Premium loin and one-bite rice ball: The staff grilled it. A piece of lightly grilled loin meat wrapped around a bite-sized rice ball and dipped in yolk sauce. The meat melted in the mouth. Like a high-quality sukiyaki. - Original dark grilled horumon: Horumon, Yang, and Hatsu. All fresh. I heard of Yang for the first time. It's the connection between hachinosu and senmai. It had a texture like abalone, a moderate elasticity, and the umami of fat. They grilled it as well. Topped with green onions, green chili peppers, and sliced garlic, and finished with sauce. I kept putting the sizzling pieces into my mouth. This was delicious! - Goh's spirited finishing dish: Kuppa. Made with leeks and minced shin meat. The soup had a rich taste. It was light even when full. - Dessert: Mango sorbet. The mango flavor was intense. I also had three cups of black oolong tea with a kick of green chili peppers in between. The young female staff members were all briskly serving in short-sleeved T-shirts and jerseys. I got to try menus I don't usually eat, and it was a fun yakiniku experience.

Today, I had dinner with a friend at the popular yakiniku restaurant "TOKYO Yakiniku Go," which has been trending on social media. We visited their 3rd branch, where we had made a reservation in advance for a course that included the special "Milfeuille Yukhoe" dish exclusive to the 3rd branch. The course also came with all-you-can-drink option, so we were all set to enjoy our meal! - Go's Thick Cut Introductory Course 6,050 yen/tax included (Milfeuille Yukhoe add-on +2,508 yen) - Kimchi and Namul assortment - Chef's special salad - [Milfeuille Yukhoe] - Thick cut 3-piece assortment - Sukiyaki Kalbi - Hormone assortment - Go's special finishing dish After a toast, we started with the usual set of dishes. We had Napa cabbage kimchi, an assortment of Namul (spinach, bean sprouts, bracken, radish), and the chef's special salad. These dishes are essential to start a yakiniku meal! The kimchi had a mild sourness and a rich spiciness, while the Namul was fragrant with sesame oil. The radish provided a refreshing touch. The salad was like a Chorogi salad, and it was delicious. Just as we were enjoying the vegetables, the much-awaited "Milfeuille Yukhoe" arrived early in the meal! This dish was the main reason we chose the 3rd branch, and it did not disappoint. It featured the top cut of Japanese beef loin lightly seared and layered with salted chopped green onions. The layers of flavors in this dish, from the melting marbling of the beef to the crunchy green onions and rich egg yolk, brought a smile to our faces. It was delicious! This dish alone is worth a visit! Next, we had the thick cut 3-piece assortment. We enjoyed the thick slices of tongue, kalbi, and harami. Each cut was tender and juicy, with the tongue being crispy and marbled, the kalbi tender and sweet, and the harami flavorful and satisfying. For the second half of the meal, we had the sukiyaki kalbi, a marinated kalbi with plenty of fat that we enjoyed with raw egg like a sukiyaki. It was so good that we wanted some rice to go with it! The final grilled dish was the hormone assortment, which included Go's special hormone, top liver, and yang (a part between honeycomb tripe and omasum). Each type had its own unique taste and texture, making it a balanced and enjoyable experience. For the finale, we had the egg drop soup with fluffy egg and chewy rice cakes, which left us satisfied. Thank you for the delicious meal! We thoroughly enjoyed the course, including the all-you-can-drink option, and left with full bellies. Next time, we might challenge ourselves with a higher-tier course.

Today, I came here with my work colleagues for a meeting. It's only a 30-second walk from Ueno-Hirokoji Station A3 exit! The entrance is right off the alley, so you won't get wet even if it's raining. The restaurant has 5 seats and no smoking is allowed. I recommend making a reservation. We started with a toast with beer. Today, we had the special thick-cut selection course. It includes all-you-can-drink, which is great! There are 2 types of sauces, and it's said that the salt goes well with the meat. The course menu includes kimchi assortment, mixed namul, chorogi salad, fresh sashimi of the day, ultimate thick-cut 4 types of meat, premium loin with a bite-sized rice ball, original dark grilled dishes, and the special dessert of the day, vanilla ice cream. The must-try is the limited edition milfeuille yukhoe! It's soft and goes well with green onions. It's recommended to make a phone reservation as there are only 5 groups per day, sometimes only 3 groups. The meat is delicious and the portions are generous. Each store has its own limited edition items. The milfeuille yukhoe is unbeatable! The cost-performance of the special course is great. Thank you for the meal!

#Location and Restaurant A yakiniku restaurant located just a 1-minute walk from Ueno-Hirokoji Station A3 exit. The restaurant has its main branch in Ueno, as well as another branch, and a new store opened in Kita-Senju in June this year, making it a thriving business! Today, I chose the "Go's Thick Cut Premium Course" priced at ¥8,800, which includes 12 dishes to fully enjoy delicious meat! It also includes all-you-can-drink. Although not included in the course, I added the highly recommended Milfeuille Yukke, a specialty of this restaurant! #Menu - Kimchi Assortment: The spiciness comes after the initial taste, not too strong, with a balanced acidity, allowing the natural flavors of the ingredients to shine through. - Go's Mixed Namul: Not too intense in flavor, with crisp vegetables, perfect as an appetizer or side dish. - Chef's Special Salad: A salad dressed with salt dressing, reminiscent of Chorogi Salad. - Today's Fresh Sashimi-style Senmai: Served with spicy miso sauce. The texture is firm and delicious. - Ultimate Thick Cut Assortment: Thick-cut tongue, thick-cut harami, premium kalbi, and misuji. Served with plum sauce and dipping sauce. Despite the thickness, the meat is tender and truly exquisite! - Premium Roast and Bite-sized Onigiri: The roast is cooked and then mixed with egg yolk for a luxurious bite. - Original Dark Grilled Yans, Tan Kalbi, and Hormone: The ingredients may vary depending on the supply. Cooked with garlic and chili sauce, the staff will add sauce for you. A slightly spicy dish perfect for when you need a stamina boost. - Go's Special Soup: A gentle salt-flavored dish that was a nice change of pace after the rich flavors that came before. - Today's Dessert: Vanilla ice cream with chocolate sauce, a classic at yakiniku restaurants. * Go's Yakiniku 3rd Store exclusive Milfeuille Yukke! I added this dish! A luxurious dish where green onions and meat are layered, enjoyed by crushing the yolk on top. Limited to only 5 groups per day, adding to its exclusivity! #Additional Information - Suitable for various occasions with family, colleagues, and friends. The ventilation is effective during grilling, so there was no noticeable smoke, making it ideal for those sensitive to yakiniku smoke. - While not included in the course, the Milfeuille Yukke is a must-try as it is only available at this restaurant. However, the limited quantity may vary depending on the supply, so it is advisable to make a reservation in advance. Each branch also offers its own exclusive menu items. - I was completely satisfied and would love to visit again! Thank you for the wonderful meal!

★Meat Collaboration Limited Edition Mille-Feuille Yukhoe, Chorogi Salad, 3 Types of Tongue Platter (Thick-Cut Tongue, Tongue Salt, Tongue Galbi 1 each)★Melting Zabuton Lantern★Explosive Umami! Meat Explosion, 3 Types of Hormone Platter, Half Cold Noodles, Dessert of the Day Ice Cream★

-Tokyo Ueno-【TOKYO Yakiniku Goo】━ Date ━━━━━━━━━━━━━━━━━━⚫︎Nearest station: Ueno Station, Okachimachi Station⚫︎Budget: ¥8,000 to ¥9,000⚫︎Address: 2F Okachimachi Denshi Building, 5-22-8 Ueno, Taito-ku, Tokyo⚫︎Business hours: 17:00-24:00⚫︎Regular holiday: Irregular━━━━━━━━━━━━━━━━━━━━━━━ Review ━Yakiniku restaurant loved in Ueno Okachimachi,【TOKYO Yakiniku Goo】〈Recommended points〉■ Course prices start from the amazing ¥8,800 including all-you-can-drink■ The famous "Red Cliff" on social media is a thick 200g piece of meat grilled vigorouslyThe special course at Yakiniku Goo in Ueno Okachimachi includes Zabuton lantern, Mille-Feuille Yukhoe, Meat Bakudan, Tsukimi Yukhoe Burger, and Zabuton bowl, which have been meticulously crafted to be visually stunning and incredibly delicious. It's always impressive. With a desire for many people to enjoy delicious meat, this course is packed with even more content and includes "all-you-can-drink" for only ¥8,800! It's unbelievably reasonable. As reservations become difficult in the latter half of the collaboration period, early booking is essential. Whether it's yakiniku with colleagues or friends, or a date, it will surely be appreciated... Delicious and satisfying■Menu□─━─━─━─━─━─━─━─━─□■Meat Collaboration Course (¥8,800 including tax)※Menu varies by store.【①Main Store_Special Collaboration Course】■Meat Collaboration Limited Mille-Feuille Yukhoe■Choregi Salad■Tongue 3 kinds platter (thick cut tongue, tongue salt, tongue kalbi)■Melting Zabuton Lantern■Today's special 2 kinds platter■Melting Seared Cheese Burger■Half Cold Noodles■Dessert Today's Ice Cream【②Hanare_Special Collaboration Course】■Choregi Salad■Tongue 3 kinds platter (thick cut tongue, tongue salt, tongue kalbi 1 each)■Melting Zabuton Lantern■Tsukimi Yukhoe Hamburg■Umami Explosion! Meat Bakudan■Meat Collaboration Special Zabuton Bowl■Dessert Today's Ice Cream【③3rd Store_Special Collaboration Course】■Meat Collaboration Limited Mille-Feuille Yukhoe■Choregi Salad■Tongue 3 kinds platter (thick cut tongue, tongue salt, tongue kalbi 1 each)■Melting Zabuton Lantern■Umami Explosion! Meat Bakudan■3 kinds of Hormone platter※Daily changing■Half Cold Noodles■Dessert Today's Ice Cream■□─━─━─━─━─━─━─━─━─━─□■━━Hospitality━━The grilling specialists will cook for you when it matters, while maintaining a casual atmosphere.━━Cost performance━━Good cost performance━━Atmosphere━━The warm colors and wooden design typical of a yakiniku restaurant. Depending on the store, there are counters, tables, and good air conditioning.━━Revisit━━★★★★★━━With whom━━Friends━━Reservation━━Recommended

I made a reservation the day before at Ueno Okachimachi Go 3rd store and ordered the Negi Sand Harami, which can only be ordered in advance. Unfortunately, I couldn't order the Mille-feuille Yukke. I tried the Ultimate Thick Cut 3-point platter and it was delicious, although a bit small. The Negi Sand Harami was irresistible with the garlic sauce, and it went well with drinks. It was a bit pricey, but it was a great meal. Thank you!

Located just a 1-minute walk from Ueno-Okachimachi Station. The restaurant has table seating as well as a smoking-permitted terrace seat, which is recommended for when the weather is pleasant in spring and autumn, or for smokers. The restaurant has a traditional style with a grill in the middle of the table, where you can enjoy grilling meat with your friends. There are also menu items where the staff will grill the meat for you. On this day, I visited the restaurant and added the limited quantity reservation-only menu item, "Milfeuille Yukke" (¥2508 including tax), to the "Thickly Sliced Selected Course" (¥8800 including tax) which includes a 120-minute all-you-can-drink option. Considering the price of ¥8800 for a course that includes all-you-can-drink, I thought it was a very good value. The salt-grilled, sauce-grilled, and hormone dishes were all enjoyable and exceeded the standard of restaurants in this price range. As part of the restaurant's concept, you can enjoy thickly sliced meat, which adds to the satisfaction of eating meat. With the all-you-can-drink option, you can also enjoy alcohol to your heart's content. Overall, great value for money.

My favorite yakiniku restaurant with amazing taste and great value for money. I visited their main branch last time, but this time I went to their third branch. The food was delicious as always. The staff were very kind and I highly recommend this place to everyone! Every single meat dish was delicious. Thank you for the wonderful meal!

I have been to this restaurant several times for many years! This time, I used it for a business dinner! I thought I could go to one of the three restaurants with last-minute reservations, and luckily I made it. It's recommended to make a reservation in advance, though. The drinks are plentiful and delicious, highly recommended! It's the best in Ueno.

"Tokyo Yakiniku Go 3rd Branch" located in Okachimachi is the third branch of Tokyo Yakiniku Go, which has its main store in Okachimachi. Lately, it has been frequently seen on social media. The introductory course with all-you-can-drink is priced at 6,050 yen, making it quite reasonable. The "Sukiyaki Kalbi" dish is where the Kalbi is dipped in egg yolk, with a good thickness of cuts and a well-balanced taste with the sauce. The "Mille-Feuille Yukhoe" added separately from the course consists of thinly sliced meat and green onions layered like a mille-feuille, creating an impressive dish with a substantial portion that is best shared among a few people. While it looks visually appealing, the spiciness of the green onions stood out more than the taste of the meat. The assertiveness of the green onions was quite strong... Whether it's a balance issue or a seasoning issue... I think there could be a better way. I hope it will improve in the future!!! The grilled dishes were delicious as usual!!! [120-minute all-you-can-drink included!] Go's "Thick-cut Introductory Course" includes: Kimchi, Namul assortment, Chef's whim salad, Thick-cut 3-point assortment (Upper Tan Salt, Harami, ?), Sukiyaki Kalbi, Hormone assortment (Tan Kalbi, Hormone, Liver), Go's spirited finale (Yukhoe) additional item: Mille-Feuille Yukhoe.

I visited the popular yakiniku restaurant Goo 3rd store located in the fierce yakiniku battleground of Ueno-Okachimachi area, attracted by the Milfeuille Yukhoe that often appears on Instagram, and made a reservation with my companion. We walked from Ueno, but it is located right after coming out of the Ueno-Hirokoji exit of the subway. There are many yakiniku restaurants in this area, right? The interior of the restaurant is small, but well-ventilated, clean, and has a sense of cleanliness. What I had on this day (tax included): ・Goo's Thick Sliced Introductory Course 6,050 yen The cost performance is attractive, and the all-you-can-drink Thick Sliced Introductory Course is only 6,050 yen. And the specialty of the 3rd store is the Milfeuille Yukhoe for 2,508 yen. Since it requires a reservation by the day before, I made a reservation in advance for this as well. Start of the Thick Sliced Introductory Course: ・Kimchi ・Namul assorted pickles: radish, carrot, bean sprouts, bracken, spinach It's nice to have a variety of them. ・Chef's whimsical salad It was a refreshing chorogi salad. And then, the additional Milfeuille Yukhoe appeared. Thinly sliced Japanese beef loin and a large amount of green onion salt are layered like a mille-feuille, and you eat it by mixing it with egg yolk. Oh, this is really delicious, and the person who came up with this idea is amazing! ・Thick Sliced 3-Item Assortment Thick sliced harami, geta kalbi, upper tongue salt High-quality thick sliced meat makes you excited just by looking at it. I wondered what geta kalbi was, and it seems to refer to the meat between the ribs and the ribs. It was tender and delicious. The sauces are soy sauce-based sauce and plum sauce, not lemon sauce, which is unusual. The soy sauce-based sauce is light and brings out the umami of the meat. ・Sukiyaki Kalbi I imagined thin, paper-thin slices because it was called sukiyaki, but it was a thick, fatty kalbi that was well-cooked and eaten with egg afterwards. ・Horumon Assortment Liver, horumon, tan kalbi Even the horumon is delicious with high-quality meat. ・Goo's spirited finale Komtang kookpa. It seems to change every time, but I'm happy with my favorite. It was delicious with a rich flavor like sol lung tang. Maybe it's sol lung tang? The Milfeuille Yukhoe was the best. Also, the upper tongue salt and sukiyaki kalbi were especially delicious. The content for this price is unbeatable. There are various all-you-can-drink menu options, but for some reason, we ordered citric acid sours first (laughs). I got some energy from yakiniku. I hope to visit again someday.

Located just a short walk from the A3 exit of Ueno-Hirokoji Station on the Ginza Line. This casual yakiniku restaurant is situated in the Hirokoji Yokocho, a fierce battleground for yakiniku lovers. I had visited the main branch five years ago, so I was surprised to find out that they had opened two new branches since then. "TOKYO Yakiniku Go 3rd Branch" is a cozy little restaurant with chairs that have storage pockets underneath for coats and belongings. This time, I opted for a reasonably priced course with all-you-can-drink option. - Thick Cut Introductory Course: 120-minute all-you-can-drink for 6,050 yen - Asahi Super Dry: A crisp and refreshing beer to cleanse the palate - Chinese Cabbage Kimchi - Assorted Namul - Chorogi Salad: Nicely mixed dressing - Thick Cut 3-Item Assortment: Ribeye, Zabuton, and Harami steak - Nan'koku Pineapple Sour: Sweet and fruity sour cocktail - Sukiyaki Kalbi: Fatty and flavorful, best cooked until crispy - Black Nikka Highball: A strong highball - Hormone Assortment: Shimacho and Hatsu, Hachinosu, and Senmai - Finishing Dish: Egg Kuppa with rich broth - Negi Sand Harami: Grilled harami sandwich with leeks - The staff grills the Negi Sand Harami for you - Drink last order is after 1 hour and 30 minutes I wished I had more time to enjoy the drinks.

[Shop Location] Approximately 2 minutes walk from Exit A3 of Ueno-hirokoji Station on the Tokyo Metro Ginza Line. [Visit Date and Time] Around 8:00 PM on a weekday. [Crowdedness] It was full with reservations. Reservations are recommended. [Order Details] - Goh's Thick Cut Introductory Course (¥6,050) - Kimchi - Assorted Namul - Chef's Special Salad - Thick Cut 3-Item Assortment - Sukiyaki Kalbi - Hormone Assortment - Goh's Finishing Dish - Mille-Feuille Yukhoe (¥2,508) [Impressions] I made a reservation in advance and visited the restaurant. I also reserved the "Mille-Feuille Yukhoe". Overall, all the dishes were delicious, and the 120-minute all-you-can-drink option for ¥6,000 is amazing. This yakiniku restaurant offers great value for money. - Kimchi: Not too spicy or sour, with a nice sesame flavor. Perfect as a drinking snack. - Assorted Namul: Four varieties with well-seasoned flavors and fresh vegetables. - Chef's Special Salad: Salted sesame dressing with lettuce. Perfect as a pre-meat dish. - Thick Cut 3-Item Assortment: Tongue, zabuton, and harami. Each has a good texture and lingering umami. The plum sauce is highly recommended. - Sukiyaki Kalbi: Juicy and flavorful, a great quality for the price. - Hormone Assortment: Heart, yang, and hormone. No odor, sweet fat, and fresh meat. - Goh's Finishing Dish: Kuppa, very delicious. - Mille-Feuille Yukhoe: A visually appealing dish with layers of wagyu beef, lots of green onions, and a prominent egg yolk on top. Can be eaten raw or grilled, recommended slightly grilled for concentrated flavor. The quality and value for money are impressive. Thank you for the meal, I will definitely come back.

Located in Ueno Okachimachi, the yakiniku restaurant "TOKYO Yakiniku Go 3rd Store" is a must-visit place where you can enjoy reasonably priced, high-quality, and delicious meat. I visited before and it was delicious, so I went again with a friend. Today we ordered the "Thick Cut Introductory Course" (with all-you-can-drink), along with the famous "Mille-Feuille Yukhoe", cold noodles, stone bibimbap, and dessert. We started with a toast with "Go's Whole Lemon Squash" and "Go's Whole Lemon Sour". We also had kimchi, mixed namul salad, chef's special salad, and the Mille-Feuille Yukhoe, which was a delicious combination of thinly sliced Japanese beef loin yukhoe and finely chopped green onions. The meat was tender and the texture of the green onions added a nice crunch. The meat came with special soy sauce and plum sauce, which were not too overpowering. The thick-cut meat platter included thick-cut tongue salt, thick-cut harami, and thick-cut sasami. The Sukiyaki Kalbi was cooked quickly and dipped in egg yolk sauce, while the Hormone platter included yang, hormone, and heart. We also had cold noodles and stone bibimbap, which were both refreshing and delicious. The meal ended with "Kuppa", a warm soup with leeks and beef tendon, and mango sherbet for dessert. The Mille-Feuille Yukhoe was truly memorable and unique to this branch. The ventilation system was effective, making the dining experience comfortable without any smoke.

Ueno "TOKYO Yakiniku Go 3rd Store" first visit, so I tried the limited menu at Go 3rd Store ♡ ①② Negi Sand Harami Thick slices of Harami black beef stuffed with green onions, with a sauce of green onions and garlic warmed on the hot plate, so delicious that I couldn't stop eating! ③ Mille-feuille Yukke Layers of sliced wagyu beef loin and green onions topped with egg yolk. The drink was ④ Go's Whole Lemon Sour, which contains two whole lemons. It was refreshing and delicious. The reason for the low rating was that even though we had made a reservation a week in advance and there were empty seats for 2 people at the back (which remained empty until we left), we were seated next to extremely drunk customers in a cramped space. We couldn't really talk properly until they left because they would get involved whenever we spoke. The meal, which was supposed to be enjoyable, was mostly ruined, and if it weren't for the menu we had reserved, we would have wanted to leave the restaurant. I think it would have been nice if there had been some consideration.

I had made plans to go for yakiniku with my junior colleague at Goo-san, a high-performance yakiniku restaurant where you can enjoy high-quality meat and get fully satisfied. I remembered there were two branches, but it turns out there is also a third branch. Impressive indeed. It's conveniently located just inside the intersection from Ueno, making it easily accessible. The interior is new, clean, and has a nice pop atmosphere. Today, we ordered the popular Thick Cut Introductory Course (6,050 yen with all-you-can-drink) and also reserved the limited edition Millefeuille Yukke and Negi Sand Harami. With the all-you-can-drink option, we started with a toast with draft beer. The foam was fine and delicate, so the first glass is important, thank you. There are two types of sauces, and the plum sauce is quite unique. Here is the review of the Thick Cut Introductory Course: - Kimchi: The spiciness of the kimchi is sharp, with a mild acidity, making it very easy to eat with no off-flavors, perfect for snacking in between. - Namul Assortment: Includes bean sprouts, fern, greens, and radish. The bean sprouts had a strong black pepper flavor, crunchy and good. The fern had a rich taste, the greens were well drained with a simple seasoning, and the radish was refreshing with carrot and pickled in vinegar. - Chef's Special Salad: The Chorogi salad had a sesame oil flavor, refreshing with a punch, and the Sunny lettuce and paprika were fresh and delicious. - Thick Cut Assortment: Tongue, zabuton, and upper harami. The tongue needs no explanation. It was crispy on the outside, juicy inside, perfectly cooked. The simple salt seasoning and the considerable thickness allowed us to fully enjoy the flavor of the tongue. The zabuton was cooked with a strong sear on both sides, rare in the middle, allowing us to feel the texture of the meat and the balance of fat. The upper harami was thick, after searing the edges, we cut it and cooked the center. The fibrous harami was juicy with meat juices overflowing as we chewed, it was excellent. - Sukiyaki-style Kalbi: Juicy kalbi seared and dipped in egg sauce, slightly sweet sukiyaki flavor, the thick kalbi had a juicy fat that was felt as we chewed, the fusion with the egg was well-balanced and made the alcohol go down smoothly. - Hormone Assortment: Pork belly, hormone, and heart. The pork belly was juicy and the miso sauce was unusual but matched well with the fat. The hormone was fresh and had a pleasant chewy texture. The heart was fresh with no odor, good texture, and although thin, we could still feel the flavor of the heart. - Goo Finale: Garlic Kuppa, Comtan soup with a peppery kick, hot and delicious. Additional orders: - Millefeuille Yukke: The presentation of pouring egg on top is appetizing. The combination of green onion, sauce, and egg was amazing, and the finishing of the meat was superb, allowing us to enjoy the yukke on a large scale. The taste was great, and the satisfying Yukke was highly recommended. - Negi Sand Harami: This one also looks great. Stuffing leeks in tongue is a popular version, but using harami is rare. The special leek sauce with a strong garlic flavor was incredibly delicious. The staff did all the grilling, but the way they generously poured the sauce was impressive. Starting with the satisfaction of the thick-cut meat, the satisfaction escalated even further with the limited edition menu items. My favorite was probably the Millefeuille Yukke. The Zabuton in the grilled items was also delicious. Both were so good that we ended up drinking too much. The staff's service and the atmosphere of the restaurant were great, so I would definitely like to visit again.

The all-you-can-drink course for 6,000 yen is incredibly cost-effective. This yakiniku restaurant located between Yushima and Okachimachi is very convenient and I have been going there frequently lately. The atmosphere of the restaurant is cute with decorative lights, creating a stylish space with a Korean pub vibe. The course includes: - Milfeuille Yukhoe: You can eat it as it is, the egg becomes mild, and the green onion sesame oil is very delicious. It's also tasty when lightly grilled. - Kimchi, namul assortment, chef's whimsical salad: Plenty of vegetables as always. - Thick-cut 3 types of meat: Upper tongue, zabuton, upper harami. The upper tongue with salt is amazing! The thick-cut is great! The zabuton has a good amount of fat, the upper harami is tender! It makes you want rice. - Sukiyaki Kalbi: The fatty kalbi is very juicy. It has a high melting point and melts in your mouth. It becomes even milder when dipped in egg yolk. It's a masterpiece that makes you want rice. - Hormone assortment: Pork belly, hormone, heart. The spicy miso is delicious, and the variety in small portions is great! The spiciness enhances the sake. The portion size was just right for enjoying a little of everything. - The finale is Tan's Kuppa: The Kuppa with seaweed soup and meat inside. The gentle taste is soothing to the stomach. The combination of all-you-can-drink and a course with a sufficient amount of meat is excellent in terms of cost-effectiveness. It's highly recommended for salarymen who want to drink and eat yakiniku. It's a fantastic place for those who want to drink and eat yakiniku! Thank you for the meal!

I visited the second branch before and had a good impression, so I decided to visit this one. It was convenient to store my belongings under the chair, which was nice. I ordered the Thick-cut Beef Course for 6,050 yen, which included Kimchi Namul assortment, Chef's Special Salad, Thick-cut beef trio, Sukiyaki, Kalbi, Hormone assortment, and a satisfying dessert. I also added the Mille-feuille Yukhoe (must be reserved in advance). For drinks, I had draft beer and red wine by the glass x2. The Kimchi and Namul appetizers were a nice start, and the seasoning was just right. The Chorogi Salad was interesting, and the Mille-feuille Yukhoe was a fun dish to eat with layers of beef and green onions. The Thick-cut beef trio was served in generous portions and was delicious. The staff's explanations were clear and easy to understand, unlike my poor pronunciation. The Sukiyaki Kalbi was lightly seared and very tasty. Unfortunately, I forgot to take a photo of the Hormone assortment, which included Hormone, Liver, and Yangyan (not sure what that is). The Yangyan had a tough texture and was difficult to chew. Overall, the meal was satisfying, and I enjoyed the good ventilation in the restaurant. The service was also decent. Thank you for the meal.

This is a yakiniku restaurant in Okachimachi. I made a reservation for Sunday and visited. Since the main branch was closed, I went to the third branch. The interior has about five tables for four people each, not too noisy, and the distance to the staff is close, making ordering and food service smooth and stress-free. The meat was delicious overall.

Yakiniku is something that needs to be used differently depending on the scene or purpose. ①I want to eat really delicious yakiniku no matter how much money I have to pay ②I want to have a casual conversation with friends while eating yakiniku ③I want to have a lively yakiniku experience with children ④I want to have a casual conversation with friends while eating reasonably good yakiniku but keeping the price down This time it's ④! Goo's 3rd store. I have actually been to the other two stores before, and they were perfect for ④. The usability is too good. So, this time I went to the 3rd store, which I had never been to before. March 28, 2023 (Wednesday), 8:00 pm, 2 people. It's quite a small store. There are only 4 table seats and a terrace seat. Except for the terrace seat, it was full. This time, I ordered the "Thick Cut Introductory Course" (6,050 yen including tax). This comes with a 120-minute all-you-can-drink (last order at 90 minutes). Even if you add all-you-can-drink at Yakiniku-ya, it will be around this price. There is all-you-can-eat beef at Yakiniku-ya, but well, this is a great cost performance. Kimchi - Delicious kimchi. No complaints. Namul Assortment - Goes great with all-you-can-drink. This allows you to drink alcohol. Thank you. Mille-Feuille Yukke (2,508 yen) - This is a limited menu for the 3rd store. I chose the cheapest course to eat this and the next limited menu item. The appearance of this is amazing. It looks like a mille-feuille. Can I eat this raw? That's what I thought. It's Yukke with lots of green onions. It's incredibly delicious. Yukke's impression can vary greatly depending on the quality of the raw meat, but this one has a synergy between the green onion sauce and the quality of the meat. The quantity is quite generous. You can drink alcohol for the rest of your life with this and the Namul. This one seems to require a reservation. Negi Sandwich Harami (2,838 yen) - Second limited menu item. I've seen green onions sandwiched with tongue before, but this is the first time I've seen it with harami. The staff carefully cooked it. And next to it, they were warming up the sauce, which contains plenty of white onions, onions, and garlic. By warming up the sauce, the vegetables are cooked nicely. You pour this sauce over the cooked harami. It's incredibly delicious!! The goodness of the harami is superb. It's a meaty dish, but the sauce is surprisingly light, and the aroma of the vegetables balances well with the rich taste of the harami. It may sound rude, but it's surprisingly well-crafted. Chef's Special Salad - Goo's salad is like this. It's a compliment, but it's just a regular salad. This salad is perfect for yakiniku. I want to eat it all. Thick Cut 3-Piece Assortment - Kalbi, Harami, and Tongue thick-cut in 3 pieces. You cook this yourself. I love cooking thick-cut meat. The joy of cooking it yourself. The essence of yakiniku. You can't experience this at a high-end restaurant. Now, first the kalbi. The conclusion is that the MVP of this meal was this kalbi. It was incredibly delicious. The wasabi and sauce were a perfect match. It's tender and melts in your mouth. The aroma of the meat is very good, and the fat is sweet. Having this makes a big difference in the impression of the course. Next is the harami. Yes, it's amazing. It's tender, has a good bite, and is at the highest level of harami you can eat in this price range. Sukiyaki Kalbi - This is kalbi seasoned with a sukiyaki-style sauce and eaten with egg yolk sauce. Of course, it's delicious. But now that many restaurants are doing this method, maybe they should just serve regular sauce kalbi without the egg yolk to keep the cost down. Hormone Assortment - Even in a course this cheap, they provide a good amount of meat. The hormones are also delicious. This is where the drink order is the last, so I ordered a drink to go well with the hormones and it was a nice finish.