The presentation went well, and as a reward for the young employees, I'm thinking of taking them to a great restaurant. Where should we go? A place where everyone will definitely be delighted. I know! Let's go to "YORONIKU" after more than 4 years. Actually, I had decided to go there since my Tokyo business trip was confirmed (sorry for the sudden decision... haha). This time, I managed to secure a reservation for the 5:00 PM slot right when the restaurant opens. When I arrived at the 8th floor in the elevator, I was already inside the restaurant. We were guided to a semi-private room at the back, and now, the Yoroniku theater is about to begin! This time, I ordered the "Truffle Sukiyaki Course," which included the following: - Seasonal appetizer: Homemade fresh tofu with snow crab and enoki mushroom jelly - Namul and kimchi assortment - Appetizer: White beef sashimi, white sesame yukhoe, bruschetta-style - Salt dish: Thick-cut beef tongue with salt, harami (skirt steak) - Tare (sauce): Tsuchinoko (beef intestines) - Soup: Beef tripe soup - Premium beef nigiri sushi - Tare (sauce) Chateaubriand, sirloin with rice - Sukiyaki: Zabuton (beef chuck flap) with black truffle - Handa somen noodles - Dessert: Matcha shaved ice with black beans We started with a toast with beer! The staff cooked all the meat for us, ensuring it was perfectly done. We just waited and watched the meat being cooked to perfection. It was an exquisite moment. The rare Tsuchinoko (beef intestines) had a silky, delicate texture. The Chateaubriand was cooked with extreme care at a very low temperature, preserving every drop of meat juice. The sukiyaki with plenty of truffle was a highlight. The meat, infused with the aroma of truffle, was incredibly tender and delicious. We couldn't help but smile. And it didn't end there. After finishing the meat, the staff prepared a truffle and egg mixture in the same dish, which we then poured over rice to make truffle-infused egg rice. It was heavenly. The course was flawless from start to finish, and both young employees were smiling throughout. Sometimes, they even let out sounds of joy... haha. Overall, it was a fulfilling dining experience with a high level of hospitality from the staff. I once again realized how wonderful Yoroniku is. As COVID-19 restrictions ease and more foreign visitors come to Japan, I can see this restaurant becoming even more popular and harder to book. It was my first time in Tokyo in a while, and my first time at Yoroniku in over 4 years. Thank you for a wonderful time. I anticipate more opportunities to visit Tokyo in the future, and when that happens, I definitely want to go back to enjoy the Yoroniku theater once again.

I visited this restaurant for the first time, which is often difficult to make a reservation at. I ordered the 11,800 yen course, which was very satisfying. The staff cooked all the meat for us, making the experience very enjoyable. In terms of both cost performance and taste, it was the best among the barbecue courses I've had. I definitely want to come back again.

To the restaurant "YORONIKU" in Ebisu✨I went to the same group's "Akasaka Misuji" last month and was looking forward to this one too! I had the following: ○ YORONIKU's famous truffle sukiyaki course with the highest repeat rate - 13,900 yen (contents) Kimchi 3 types Namul 3 types Today's sashimi Yukhoe White tripe Today's salad Roast Upper tongue Upper harami Today's lean meat Tsuchinoko Hachinosu soup Today's premium nigiri Chateaubriand Silkcroft Selected sirloin Zabuton sukiyaki with truffle Awa hand-stretched somen Shaved ice Quite a few menu items overlapped with Akasaka Misuji. I felt that the atmosphere was particularly different. While Akasaka Misuji has a high-end yet casual feel, this one has a more formal vibe! Everything was grilled and all I had to do was eat. It was very delicious! Putting Yukhoe on grilled French bread was a fresh and delicious experience for me! The meat was delicious, of course, but the soup and shaved ice were also very tasty! I definitely want to go back again!! #EbisuGourmet #TokyoYakiniku #YakinikuTop100 #WantToConnectWithFoodies

I ordered the 13,900 yen course, where each seat comes with a person who grills the meat for you. Overall, everything was delicious, but personally, I really enjoyed the Chateaubriand and the Zabuton sukiyaki with truffle. I also liked the Yukke and two types of sashimi (I forgot the types, probably misuji and one other). The Yukke is eaten on top of French bread. The premium Asahi beer in a small bottle was delicious. I also ordered extra rice, which was a decent portion. Even without ordering rice, you will still be full. The total cost, including service charge, was around 17,000 to 18,000 yen. It was a great course where you can enjoy rare cuts of meat and various dishes!

"I had the 'Special Truffle Sukiyaki Course' for 13,900 yen at 'YORONIKU' on the 2023 Tabelog Silver and Top 100 list today. The course included: homemade corn tofu with scallop jelly, assorted namul and kimchi, yukke bruschetta, negitan, beef tongue, shoulder loin, beef sushi, bee's nest soup, chateaubriand, sirloin, truffle sukiyaki with zabuton, Awa hand-stretched somen noodles, and shaved ice with condensed milk. The course did not include harami or hormone. The highlights were the beef tongue, tsuchinoko, chateaubriand, and truffle sukiyaki with zabuton. I think it's great value for 13,900 yen to enjoy such high-quality meat course. I particularly like the Ebisu branch in the Yoroniku series. It was delicious. Thank you for the meal." #YORONIKU #EbisuGourmet #EbisuDinner #Yakiniku #EbisuYakiniku #DeliciousYakiniku #ConnectWithGourmetLovers #GourmetInstagram #GourmetLovers #FoodPornGram #FoodTerrorGram #GourmetTravel #DeliciousIsHappiness #GourmetFriendsWanted #FoodieClub #FoodieGirls #FoodieBoys #ConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetWriter #FoodWriter #BGradeGourmetInfo #TokyoFood

First time trying VANNE's course. As a corn lover, I was thrilled to try the corn-wrapped meat I often saw on Instagram. The Chateaubriand inside was incredibly tender, even better than I had imagined. And the beloved katsu sandwich was as delicious as always! - Order details - ■ VANNE's Chef's Choice Course ¥32,500

I made a reservation at omakase and visited on a regular night. The restaurant was bustling with foreign customers. A specialized grill staff cooked the meat for us. The meat was all incredibly delicious. It's fun to cook the meat yourself, but it's nice to have it cooked for you once in a while. The dessert was also delicious, and we had a great time until the end.

The service at the restaurant made me feel cared for. After visiting the Minami Aoyama branch, I couldn't wait to make a reservation at the Ebisu branch. I was very satisfied with the taste and style. In particular, I have always wanted to try the beef sandwich, which is the most representative dish at Yoroniku.

I made a reservation for the special course at OMAKASE and visited the restaurant. The course was a complete yakiniku experience where customers do not need to touch the tongs at all. Not only was the quality of the meat excellent, but we also got to enjoy the perfect way of grilling and eating the meat. It was a wonderful course with many new surprises and delights.

The cost performance of the food is extremely high. Using fresh ingredients, the dishes are delicious and nutritious. You can enjoy a large quantity of food at a reasonable price. Delicious dishes can be found at local cafeterias and izakayas. Additionally, there are many food options available at supermarkets and food stalls. The balance between quality and quantity is well maintained, making it satisfying economically. You can enjoy Japanese food culture without worrying about your budget. Different regions offer a variety of dishes, so you can enjoy without getting bored. While prioritizing food quality, you can have a wallet-friendly dining experience.

I visit Yoroniiku two or three times a year. The quality of the meat is exceptional, but what really stands out is VAN-san's hospitality and creative dishes. This time, the fig and corn dishes were amazing. The menu included corn tofu with crab and dashi sauce, three types of namul, three types of kimchi, lightly seared hirame onion, cold fig sirloin roll with sesame dressing, turtle egg yukhoe bruschetta, premium thick tongue, Mita's Seto Kamino Mi, Kagoshima apple vinegar salted vegetable salad, shinshin and tsuchinoko, beef fillet and corn roll, bee's nest soup, ohagi with wagyu and button shrimp paste, silk cross, tan-shita beef hot pot, small intestine grated ponzu, chateaubriand frit, fillet cutlet sandwich, sukiyaki summer truffle, cold raw meat tantan noodles, matcha ice cream. VAN-san will be moving to a new restaurant opening at Azabudai Hills in November. Looking forward to that as well.

I visited the innovative meat culture pioneer, Ban Yoroniiku, for the second time in 3 years and 8 months to try the Ban-san Special. They introduced me to various ways of enjoying different cuts of meat, which has now become common in high-end yakiniku restaurants. The first time I visited, the young female staff meticulously cooked each cut of meat and suggested unique ways to enjoy them, which was a cultural shock for me. I still remember the full-size shaved ice and chewing gum they served. Today, Ban-san and the special yakiniku made for a fun and delicious experience. Thank you for the meal! Today's menu: Corn tofu with scallop jelly, namul kimchi, three kinds of beef fillet mini onions, sirloin with fig and sesame dressing, raw beef with yolk on top, burschetta, Mita Seto's cow cheek and salad, Xin Xin beef fillet and corn, honeycomb soup, rice cake resembling wagashi, wagyu and botan shrimp paste, chateaubriand and silk cloth, tripe with grated ponzu, chateaubriand fritters (forgot to mention), and various drinks.

I couldn't find a reservation for two people, but when I saw an opening at 5:00 pm, I couldn't help but make a reservation. The restaurant is on the 8th floor, and I arrived 10 minutes early, but couldn't enter as the reservation was for opening time. About 5 minutes before, people who went up in the elevator didn't return, so I assumed it was okay to enter, and others followed suit. Inside the restaurant, there were a la carte menu options, but they were mostly the same as the course menu. They explained that if I felt full during the meal, I could consider ordering a la carte. The staff cooked all the meat for us. At first, it felt a bit rushed, but the pace gradually improved. The truffle sukiyaki course lived up to its name, with plenty of truffle, and the truffle rice was amazing. We didn't need to order anything extra, as the meal was sufficient. The cost performance was not bad either. Thank you for the meal.

Great for family use, with easy access from Ebisu Station, about a 2-minute walk away. The special course includes dishes like corn tofu with enoki and scallop jelly, yukhoe bruschetta, fillet mignon seared with white tripe, tongue with salt, grilled cow's stomach, thinly sliced tongue with seaweed, salt salad, shoulder triangle with tare sauce, caviar and yukhoe hand-rolled sushi, thinly sliced mino, small intestine with grated ponzu, sirloin chateaubriand, rose cutlet sandwich, zabuton sukiyaki with truffle, somen, and matcha shaved ice. The flow of the course, the quality of the meat, and the service are all perfect from start to finish. The satisfaction level is high, making it a great value for the quality. This restaurant has become my number one choice for yakiniku.

I made a reservation and visited OMAKASE at 9:30 p.m. on Saturday. I chose the Katsu Sandwich course. The quality and quantity of the meat were good, and I was very satisfied. I especially liked the Yukke, Chateaubriand, and Sirloin. The staff cooked everything for us and taught us how to eat it. The atmosphere is quite casual.

On a Wednesday night, I visited the restaurant shortly after it opened. The hall staff were bustling, and all of them were good-looking. I chose the "Repeat Rate No. 1 Yoroni Ku Specialty Truffle Sukiyaki Course." The course was served in a way where the staff would take care of grilling the meat at the table. The meat was delicious, but it was clear that they were focused on how to smoothly turn over customers. The service was well-coordinated and seemed practiced according to the manual. They didn't accept any additional orders, or rather, they didn't keep any extra inventory. About 60% of the customers were foreigners, and 40% were Japanese. The restaurant was full. I admired the well-established business of yakiniku they had. I finished paying and thought that "Nakahara" in Ichigaya, where the owner still grills the meat, was more satisfying. In the first place, this style of yakiniku course doesn't suit me. I need to hold a rice bowl in my left hand to feel in the groove.

Ebisu Station is a 2-minute walk away, and all the staff are handsome men and beautiful women! This time, I tried the middle course, which costs 11,900 yen! There are 3 courses available, with the top course featuring Chateaubriand with truffle on top, the second course without truffle, and the bottom course without Chateaubriand. The seasonal dish of corn and scallop jelly was delicious, with a strong corn flavor and a tasty scallop broth. The scallops were also delicious! The appetizers included kimchi, namul, and refreshing senmai. The texture of the senmai was crispy and went well with the spiciness. The sashimi of three types of fish was sweet and melted in the mouth! It was truly surprising and I almost fell off my chair in amazement. The sashimi, when eaten with soy sauce and garnishes like green onions, shiso leaves, and myoga, was pure happiness. I wanted to eat 100 more pieces. The beef tartare bruschetta was a perfect combination of tender and soft beef tartare on crispy baguette, which was delicious! I tried to figure out how to eat it and ended up eating it in two bites, which was a bit messy but worth it. The beef tartare was sweet and would be enjoyable even for foreigners! The special salt dressing salad with green onions was refreshing, and the complex dressing made it even more delicious. The thinly sliced tongue was best eaten without any additional sauce, and it was tasty! The lean beef tongue was refreshing, had a good thickness, and was enjoyable with a squeeze of lemon. The chicken tenderloin wrapped in leeks and garlic chips was tender and had a nice texture, with a light oiliness and a satisfying bite. The crunchy part of the chicken was soft and almost felt like eating it raw! The beef intestines soup was served to cleanse the palate, and the Chateaubriand was served on rice. The sirloin was delicious with grated daikon and ponzu sauce. The sukiyaki-style Zabuton was cooked to perfection and tasted great when mixed with the egg. The hand-stretched somen noodles from Tokushima Prefecture were delicious with sesame oil, seaweed, and condiments. The shaved ice dessert with condensed milk flavor was refreshing and melted quickly. It was a perfect way to end the meal. Thank you for the feast!

YORONIKU's VAN-san, who always takes good care of us. Lately, I've been getting VAN-san to cook for me all the time. The dishes go beyond just yakiniku, they are amazing. - Corn tofu with crab and dashi sauce - 3 types of kimchi - 3 types of namul - Shinshin hot pot (with salt) - Cold fig rolls - Turtle egg bruschetta - Sea snails - Premium thick tongue - Vegetable salad - Shinshin and tsuchinoko (mushrooms) - Filet mignon corn rolls - Clear shrimp and meat sushi with gold powder - Chateaubriand - Silky oxtail and top sirloin - Clear soup with lotus root - Meat hot pot - Filet cutlet sandwich - Sukiyaki summer truffle - Cold raw meat tantan noodles - Matcha ice cream - Shaved ice This time, let's focus on the new Tajima beef meat for the first half. The refreshing taste was even better than the usual delicious meat. A new restaurant will open in Azabudai Hills in the fall. Looking forward to that too.

I had the YORONIKU summer omakase course. The highlight was the summer classic "Wagyu beef with corn" that I missed out on last year. It was a delight to finally get to try it after two years. The course had a slightly different feel from usual, leaning more towards traditional yakiniku with changes in the types of meat used and the grilling method. It's important to have a solid foundation in yakiniku in order to create unique dishes. After enjoying a variety of meats, the meal ended with chilled tantanmen noodles and shaved ice. Thank you for the wonderful meal!

The Yoroyoku I had the other day was so delicious that it was hard to get a reservation for 2 people, but miraculously there was an opening when I checked the night before. The Yoroyoku, which is rumored to be popular for reservations on Tabelog, was even more delicious than expected! The meat was so tender and made me smile with its taste! Amazing meat kept coming one after another! Is meat supposed to be so easy to cut with chopsticks in the first place? In addition to the feast of melting meat courses, I also added meat and stone-grilled bibimbap. I was so full!! I was truly happy!! I definitely want to try the course above as well!

The open space is noisy, so it's not a calm place to eat. It's more suitable for parties than for dates. The taste was amazing. Other similar restaurants are trying to copy, but this original restaurant is truly outstanding. Each dish has a clear concept, and the taste is a step above other places. I realized that imitation is just imitation. Thank you for the meal. I will come again.