This time, I visited the upscale restaurant "Nikutei Futago iki Shinjuku" of the yet-to-be-opened "Osaka Yakiniku Horumon Futago" with locations in Karuizawa, Hongomachi Sancho-me, and Shinjuku. The restaurant is located about a 10-minute walk from Shinjuku Station East Exit, about a 10-minute walk from Toei Oedo Line Shinjuku Nishiguchi Station, and about a 6-minute walk from Seibu Shinjuku Line Seibu Shinjuku Station. The operating hours are from 5 pm to 11 pm on weekdays, weekends, and holidays (last order at 10:30 pm). I was introduced to this restaurant by a friend who loves yakiniku, and I visited with another friend. We made a reservation a week in advance and arrived at 7 pm. This time, we ordered a special course based on the recommendation of my friend. We had about four drinks between the two of us, and the total bill was less than 30,000 yen. The course menu may vary depending on the ingredients available, and there is also a wide selection of a la carte items. The menu can be seen in the photos. We ordered lemon sour and plum wine with soda. The first dish was sirloin with dashi sauce. The sirloin was cooked while being brushed with Shizuoka's real wasabi and served with beef bone broth, iwashi roe, and myoga (sliced ginger), creating a unique and delicious flavor. It was a refined and slightly sweet dish that I had never tasted before. The second dish was Ota-gyu uni ikura oba maki, a roll with plenty of ikura, sea urchin, and Ota-gyu short rib, served with wasabi soy sauce. The flavors blended perfectly, and the dish was undeniably delicious. The third dish was a sophisticated yukke, where salted yukke was mixed with Oita eggs. It was rich and tasty, making us crave for rice, which was promptly provided. The fourth dish was yakiniku featuring Kuroge Wagyu special thick-cut tongue, upper tongue with salt, and hoso (small intestine) with salt. The special thick-cut tongue was particularly delicious, while the hoso with homemade ponzu sauce was skillfully prepared, retaining both the flavor and texture. The fifth dish was a refreshing salad with frilly lettuce and kaiware, dressed in a citrusy and elegant dressing. The sixth dish was Ota-gyu torotaku maki, which was exceptionally tasty. The seventh dish was Hele tamari soy sauce grilled Hele, a premium Oita-gyu tenderloin dish cooked with Awaji Island onions and lemon. The tenderloin and the sweet Awaji onions were incredibly delicious. The eighth dish was a sophisticated tamago kake gohan (egg over rice) with the finest eggs and rice, accompanied by various condiments. It was incredibly delicious. The ninth dish was the daily pins (Korean shaved ice), which had a unique fluffy texture and was not as cold as traditional Japanese shaved ice. It was topped with milk and was very tasty. Finally, we bought yogurt for takeout (1,000 yen) on our way home, which was also delicious. Overall, we were satisfied with the taste, atmosphere, service, and price.

At the beginning of October, on a Saturday. Today, I spent the day leisurely with my family and went out in the evening. The purpose of our outing was one thing - to go to a yakiniku restaurant with a beautiful woman who is knowledgeable about meat and gourmet food. This time, we decided to go to that one restaurant in the Shinjuku area that I had been wanting to try - Nikutei Futago Iki Shinjuku. Nikutei Futago is known for being an upscale establishment under the famous FTG Group, known for its yakiniku restaurant Futago. The FTG Group is always evolving and providing delicious yakiniku to a wide range of customers through multiple establishments, and as a fan of Futago, I was excited to try Nikutei Futago for the first time. Upon entering the restaurant, I was greeted with a calm atmosphere, with incense burning and a traditional Japanese ambiance. The staff was welcoming and guided us to our table. Let's enjoy our first experience at Nikutei Futago! We had a fun time ordering with the help of the staff recommendations. We tried the following dishes: - Dashi dare yaki (Grilled sirloin dipped in elegant broth with wasabi) - Kimchi 3 types & Namul 3 types - Iki-style Yukke (Yukke made with premium eggs) - Nikutei Salad (High-quality salad with corn dressing) - Thick-cut tongue, premium salt with grated daikon - Otoro seared sushi - Special Chateaubriand marinated in soy sauce - Iki-style Tamago Kake Gohan (Egg over rice) - Sweet Potato Vanilla Ice Cream The atmosphere of the restaurant was sophisticated and perfect for a date night. The staff were attentive and added to the overall experience. Everything was delicious!

Located on the 10th floor of a building near TOHO Cinemas Shinjuku, "Nikutei Futago Iki" is a yakiniku restaurant that I have visited. The atmosphere was nice and the food was delicious. The Shinjuku branch also has a spacious and calm atmosphere, with private rooms available. They use "Ota-gyu" beef from Hyogo Prefecture, which inherits the quality of Tajima beef. Here is what I tried: - Tasty Yukke with eggs made from "Ranou" from Oita Prefecture - Homemade oxtail soup - Wagyu sushi with fatty tuna and sea urchin - Wagyu special thick-cut tongue with salt - Wagyu thick-cut harami (skirt steak) - Nikutei salad with corn dressing - Chateaubriand of Ota-gyu - Rib roast with egg yolk sauce - Nikutei TKG (tamago kake gohan) with soy sauce-marinated egg yolk - Pingsu (Korean shaved ice) with milk - Yogurt drink to finish The meat was amazing and the staff did a great job grilling it. For courses, the staff will grill the meat for you. If you order a la carte, items marked with tongs like sirloin or block steak will be grilled for you. Cost: 15,000 yen Rating: 4.5 stars - Definitely want to visit again!

First visit and got caught off guard by the entrance, it was quite subtle and made me chuckle. The interior of the restaurant has some clever and playful touches, making it enjoyable. The yukhoe has a rich sauce. The negi-tan was a bit tough, just average. Next up, the meltingly tender loin. It's super marbled, cook it quickly and it melts in your mouth, amazing. The thinly sliced fillet, personally my favorite today. For dessert, what does this look like to you? Haha, it's a moss ball (cheesecake) haha.

I visited with my family, but I thought it wasn't very delicious for the price. I didn't like the strong saltiness either. I think it's a restaurant targeting inbound customers. It has a high-class feel, but the taste is not great. The order in which the food was brought out was also questionable. The quality of the meat and the taste of the meat were disappointing. I ended up leaving both the meat and the soup uneaten. Sorry, cow.

After shopping at Nanchitamagawa Grandberry Park, I met up with my family in Shinjuku. Last night, I went to a restaurant that I had been eyeing on Instagram, which specializes in "Ota beef," a brand of beef raised in the Tajima region of Hyogo Prefecture. The restaurant is located on the 10th floor, and the serene atmosphere makes you forget you are in Shinjuku. We ordered a special course for the evening. We started with a toast with beer. The yukhoe (Korean beef tartare) was rich and flavorful, with a unique cut that enhances the taste. The addition of Oita's Ranou egg with its deep orange color elevated the yukhoe to another level. The homemade tail soup was a recreation of the taste of a mother from Jeju Island, and it was a unique and delicious experience. The addition of garlic chives kimchi made it even more delightful. The wagyu nigiri sushi with otoro and sea urchin was a luxurious treat. The short rib sushi had a light glaze that allowed the meat's flavor to shine through. The thick-cut wagyu tongue was grilled to perfection right in front of us, and it was truly exquisite. The wagyu harami was cooked flawlessly, with a perfect balance of red meat and fat. The Meat Tei Salad had a refreshing touch with pine nuts and a sweet dressing made from corn. The Chateaubriand wagyu beef was presented in a dramatic fashion with dry ice, and it was incredibly tender and flavorful. The sirloin with egg yolk sauce was a different experience, with a rich marbling that melted in the mouth. The TKG (tamago kake gohan) was a delightful Japanese dish with fluffy egg rice topped with a raw egg. The Pin's Milk dessert was a Korean-style shaved ice with a milky flavor, served with roasted marshmallows and whipped cream. We ended the meal with a warm tea and a yogurt drink as a souvenir. Overall, it was a fulfilling and educational experience, with attentive explanations about the meat. The yogurt drink was rich and delicious.

The staff's customer service was very impressive. Even though we were 30 minutes late, they treated us with great care. The food was delicious, as expected, and the birthday celebration for my friend was a success. The yogurt we received as a souvenir was rich and tasty, making me want to drink it again. Despite being located in a bustling area, the restaurant had a calm and stylish atmosphere, free from the noise of Kabukicho. I will definitely visit again in the future.

I am a yakiniku freak who still goes for yakiniku almost every week, and I have fond memories of going to "Osaka Yakiniku Horumon Futago" nearby, where I used to visit twice a week and eventually became a Gold member receiving the Golden My Tong award. Horumon Futago highlights its down-to-earth charm, but I recently visited the high-end version with a completely opposite concept, Nikutei Futago Iki Shinjuku store. As a fan of Futago, I had to check it out. Located in a dining building near Kabukicho Godzilla Building on the 9th floor, you have to announce your reservation name at the intercom at the entrance to be let in. The luxurious atmosphere is already overwhelming. The interior is bright and open, with private rooms as well as regular box seats and large tables. It has a surprisingly relaxed atmosphere. I had a special course featuring recommended dishes. All the meat is grilled to perfection by the staff. The staff member in charge was a great young man and very friendly! He explained the different cuts of meat and their quality while engaging in conversation, making the experience very enjoyable. One of the charms of Horumon Futago was being able to build a good relationship with the staff as they grilled the meat for you. This hospitality was also clearly felt in the high-end restaurant. The Futago spirit remained intact, and despite the luxurious setting, the quality of the ingredients and the presentation were outstanding, making everything incredibly delicious. I truly felt that Futago never disappoints! Although I felt it was a bit extravagant compared to Horumon Futago, I am glad I took the chance and visited. - Slick Yukke: Fresh Oita beef mixed with the rich yolk of Oita's brand eggs "Ranou". - Homemade Tail Soup: A local dish from Jeju Island, passed down by the company president's mother. Unlike typical clear broth, it is soy sauce-based with plenty of mountain vegetables, truly a precious delicacy. - Wagyu Nigiri Sushi - Otoro, Sea Urchin: The Otoro cut of the wagyu beef was elegantly placed on a small portion of rice, and the fresh sea urchin on top was exceptional. It surpassed the quality of sushi served at yakiniku restaurants. - Wagyu Special Thick-cut Tongue - Upper Tongue Salt: The thick-cut tongue was grilled carefully to seal in the meat juices, resulting in a juicy texture that is irresistible. - Wagyu Thick-cut Harami - Nikutei Salad - Oita Beef Hare Dry Ice: The performance that accompanies the appearance of this dish is exciting. The taste is truly exquisite, fulfilling the expectations set by the presentation. - Sirloin with Egg Yolk Sauce: From the perspective of a Horumon Futago fan, the super-premium version is like a giant piece of galbi that's overflowing with meat. The size is so huge that you'll feel like saying "Yoisho!" However, indulging in a single piece of sirloin with this volume is truly luxurious. - Spirited TKG: The egg yolk is marinated in soy sauce five hours in advance, resulting in a perfect blend of creaminess and flavor. - Pingsu: A fluffy Korean-style shaved ice dessert. It provides a nice balance of sweetness and refreshing taste as a dessert after yakiniku. - Futago Original Drinking Yogurt: Of course, when you visit Futago, you have to end with this. It is a sugar-free, flavor-free yogurt made from natural milk. It helps improve intestinal function and digestion. It can be purchased as a souvenir or online.

I visited the restaurant after feeling a little tired from the Pokémon stamp rally, thinking that I needed to replenish my energy with some meat. This time, I asked for the recommended dishes from the restaurant. The dishes I received are as follows: - Sophisticated Yukhoe: Yukhoe with plenty of egg yolk, served with freshly cooked rice. I first tried the Yukhoe alone, and then enjoyed it with the rice. It was juicy and very delicious. - Tail Soup: Inspired by the taste of a Jeju Island Omoni. It had ingredients like fernbrake, giving it a unique texture. I enjoyed changing the flavor with pepper and garlic chive kimchi. - Wagyu Nigiri Sushi - Otoro and Uni: The meat was premium marbled beef (special rib), which melted in my mouth instantly. The combination with sea urchin was perfect. - Wagyu Special Thick-cut Tongue - Upper Tongue Salt: The thick-cut tongue was well grilled on both sides and served with lemon and spicy Kagura miso (a specialty of Niigata). The upper tongue salt was wrapped in salted kelp. Both combinations were new to me and very delicious. - Wagyu Thick-cut Harami: I had this thick-cut meat cooked medium rare. It came with wasabi and Pakistani salt, enhancing its juiciness. - Nikutei Salad: This served as a palate cleanser, with fried grated yam adding a crunchy texture. - Ota-gyu Fillet: It was presented dramatically from a box with dry ice, and the taste exceeded my expectations, ranking in my top 3 best meats I've ever had. - Sirloin with Egg Yolk Sauce: Lightly grilled and topped with sauce and egg yolk, it melted in my mouth. - Energetic Tamago Kake Gohan: I scooped up the egg yolk floating in the sauce and put it on the rice, enjoying the combination. - Pins: For dessert, I had Korean-style shaved ice. I devoured it despite being full. All the meat was cooked by the staff, and their explanations of the dishes were very easy to understand. I am interested in trying other menu items, so I plan to revisit the restaurant soon.

Sophisticated Yukke using Ota beef and Ranou, homemade oxtail soup, wagyu nigiri sushi, thick-cut wagyu tongue, wagyu thick-cut belly, meat tei salad, Ota beef sirloin with egg yolk sauce, TKG, and Pins. Located in Kabukicho, next to Don Quijote, in a building along the main street, making it easy to find. Surprisingly, the floor is dark and moody, with a hidden door welcoming you when you announce your reservation name through the intercom. This stylish setup would definitely impress on a date! The food is luxurious and delicious, with highlights like the Yukke, oxtail soup, wagyu nigiri sushi, thick-cut tongue, thick-cut belly, sirloin, TKG, and Pins dessert. The restaurant has a high-end and stylish atmosphere, with high-quality dishes and excellent service. A must-visit for a date or when you want to enjoy high-quality meat in a calm setting in Shinjuku.

The food was tastier and more cost-effective than I expected. The Yukhoe, in particular, was delicious and not easy to find elsewhere. There seem to be quite a few affiliated restaurants, so I would like to visit again. Everything I tried was delicious, so I highly recommend it. The atmosphere is also good.

I visited this place for the first time and had a great time in the calm atmosphere with pleasant service. I came for the yukhoe (Korean beef tartare) and egg over rice, and the yukhoe was exceptionally delicious. The appearance, seasoning, and portion were all perfect. I also tried the negi-tan (green onion seasoned beef tongue), harami (skirt steak), and shinsin (beef brisket) as recommended, and the shinsin was especially tasty! I definitely want to visit again.

I had a yakiniku girls' night out at "Nikutei Futagoiki," a yakiniku restaurant located right in the heart of Kabukicho in Shinjuku. This restaurant is near Godzilla and has a bright, stylish, and spacious interior with large tables, perfect for girls' nights out or dates. We opted for a course menu on this day. The first dish was a sophisticated yukhoe, with a rich and slightly sweet sauce. It paired perfectly with sake. Next was their homemade oxtail soup, which had a gentle and comforting flavor. The clear soup was delicious, especially with added pepper for extra flavor. We also enjoyed a luxurious piece of wagyu sushi topped with sea urchin. Then, we had a comparison of two types of beef tongue, cooked right in front of us and cut to perfection. The thick-cut tongue was tender and had a satisfying crunch. We continued with thick-cut wagyu harami, which was juicy and tender. A simple salad was a nice palate cleanser. We paired it with our favorite, tenderloin, which was incredibly tender and delicious. We also had sirloin with egg yolk sauce, cooked to perfection and full of flavor. Lastly, we enjoyed a sophisticated version of tamago kake gohan, with salted kombu, chives, and kimchi. We mixed in the egg yolk and enjoyed the rich flavor. The dessert was a refreshing strawberry pintsu. We had a fantastic time savoring premium meats in a stylish setting. Thank you for the meal.

When I visited the restaurant in Hongo Sanchome, it had a very nice atmosphere, so I decided to try it out when dining in Shinjuku. They mainly use Ota beef, so you can trust the quality of the meat. The restaurant is located inside a building, so it doesn't have the same atmosphere as Hongo Sanchome, but it's still a calm place in Shinjuku. - Sophisticated Yukke: Yukke made with carefully selected Ota beef, topped with Ranoh's egg yolk from Tochigi Prefecture. They make Yukke here with proper permission. It comes with bite-sized rice. - Homemade Tail Soup: Homemade garlic chives and intentionally added table coarsely ground pepper. They say that this table pepper goes better with the tail soup than any high-end pepper. - Wagyu Nigiri Sushi - Otoro, Uni: Ota beef San Kakubara seared on one side. - Wagyu Premium Thick-cut Tongue - Upper Tongue Salt: Served with Sendai Nanban miso, salted kelp, and lemon. - Wagyu Thick-cut Harami: Enjoyed with wasabi. - Nikutei Salad: With homemade corn dressing. It has a sweet corn flavor. - Ota Beef Hanger Steak: Cooked rare and served with wasabi and garlic chips. - Sirloin with Egg Yolk Sauce: Ota beef sirloin. Drizzled with a few drops of truffle oil in the sauce for a flavorful touch. - Spirited TKG: Salted kelp, garlic chives, half-cooked kimchi. Garlic chives and kimchi go well together. - Pints: It's strawberries. You can have yogurt to drink at the end, which surprisingly tastes very good. If you're lucky, you might hear Godzilla's roar.

The location is right in the middle of Kabukicho, so it may be a bit intimidating to go with others. Also, the menu items all seem a bit overpriced. The taste is not bad, but the tongue is thin, and the prices for Harami and other meats seem high for the amount you get. We only had about two drinks each, and two soft drinks, but it still cost us 27,000 yen for two people. I felt that it was expensive for the amount we ate.

It's Sunday evening in Kabukicho. Tonight, I visited the restaurant "Nikutei Futago iki". I had a good impression of their food when I visited their branch in Higashi Ueno last year. Following last night's teppanyaki, I decided to continue my meat feast with yakiniku tonight. I also love fish, but I have a special place in my heart for red meat. I was curious to compare the differences between teppanyaki and yakiniku, so I was excited for tonight's meal. I started my evening with some beer and whiskey, and made my way to the restaurant. I arrived right on time for my reservation at 5 o'clock and was seated at a table by the window with a view of Godzilla. I started with a dry ginger ale to whet my appetite. The food was served in small portions, but by the end of the meal, I was definitely stuffed. The meat served was all from Ota beef. The restaurant used to mainly serve Sendai beef, but they switched to Ota beef to improve the quality. The beef from Ota Ranch is truly exceptional. I can't confidently say I can tell the difference in a blind taste test, but the longer aging process of Ota beef makes it stand out. I usually like to cook my own meat, but tonight I let a cute waitress take over the grilling. It's nice that at my age, I can watch without it being seen as creepy. Anyway, here's a summary of what I had: - Yukke (beef tartare with egg yolk) - Tail soup with beef tail and vegetables - Meat sushi with short rib and vinegar rice - Yakiniku with thick-cut beef tongue, harami, fillet, and sirloin - Vegetable salad with corn dressing - Egg over rice with soy-marinated egg yolk and toppings - Pints - Drinking yogurt For drinks, I had ginger ale, grapefruit juice, and highball with Seagram's whisky. It was a delicious and satisfying meal.

On this day, I had a meal at this restaurant, "Nikutei Futago Iki Shinjuku Store," which is located less than 10 minutes from Shinjuku Station. After getting off the elevator and pressing the intercom, there was a surprise waiting before entering the restaurant, but I won't spoil it. This day, I decided to try the recommended dishes a la carte. The stylish Yukke uses Ota beef and Lanou eggs. The vibrant, rich egg yolk looked delicious! I mixed the egg yolk and meat together and took a bite. The rich seasoning was perfect for pairing with alcohol. I also tried it as a Yukke bowl with rice, which was delicious! The premium tail soup from Jeju Island follows the authentic recipe of the island. It is a soy sauce-based tail soup, so it has a brown color instead of the expected white. It was delicious with plenty of beef tendons, green onions, and potato skins. Adding pepper and green onion kimchi for flavor variation made it even more delicious! The sushi selection of 2 pieces and 1 roll allows you to savor just the meat in one and a luxurious one with sea urchin in the other. They use short ribs, which were tender and melted in the mouth. The Black Wagyu special tongue includes a thick-cut tongue and an upper tongue. The thick-cut one was well-cooked with lemon and Nanban miso, while the upper tongue was rare with lemon and salted kelp. The thick-cut one had a good texture and was delicious, allowing me to taste the richness of the tongue. The combination with Nanban miso was excellent. The large harami cut was recommended to be eaten with wasabi. The meat was so tender that it could be cut with chopsticks. The richness of the harami's umami was delicious. The Ota beef chateaubriand, made from the sirloin, was incredibly tender, and the staff recommended it with garlic chips and wasabi. It was surprisingly delicious! The sirloin with egg yolk sauce is seared quickly with a 3mm slice of sirloin and topped generously with egg yolk sauce. The sweetness of the fat was irresistible! The meat melted in the mouth, and the richness of the egg yolk was delightful! The sauce also contained truffle oil, adding to the aroma. The stylish TKG was served on a lovely tatami mat! Rice, salted kelp, green onion kimchi, and half-cooked kimchi (pickled mustard greens) were provided first, and the egg yolk was placed on top to complete the dish. The pickled egg yolk was rich and delicious! The pickled toppings added variety to the taste, but the half-cooked kimchi was quite spicy, so be careful. However, the addictive spiciness was worth it. The Pintsu strawberry Korean shaved ice was fluffy and had a good melt-in-the-mouth texture. The homemade drinkable yogurt at the end was rich yet refreshing and delicious. I also received one as a souvenir. The staff at Toriwake cooked the meat for us, providing a luxurious dining experience. The distance between the tables was just right, making it comfortable to dine. The staff member who cooked for us was the type to raise expectations, but they definitely exceeded them! Their confident customer service style was impressive. Check out more on Shiroko's blog here: http://kapilog.yutabi.net/

I visited "Nikutei Futago iki Shinjuku" for dinner on a weekday, about a 5-minute walk from Shinjuku Station East Exit. Despite being in Kabukicho, the restaurant has a calm atmosphere where you can enjoy Tajima beef brand "Ota Beef." I tried the recommended dishes from the restaurant. We started with a toast with draft beer and sake. The dishes included: - Slick Yukke: Finely chopped Ota beef Yukke with a rich egg yolk. - Homemade Tail Soup: A hot pot with tender meat, potatoes, ferns, and leeks. Served with garlic chives kimchi and pepper for flavor variation. - Nigiri Sushi Selection: Two pieces each of fatty tuna and sea urchin sushi. - Black Wagyu Beef Tongue: Thick slices of tender tongue with lemon and spicy miso. - Thick-cut Harami: A light and flavorful harami with pink rock salt and wasabi. - Nikutei Salad: Topped with tororo surlime and corn dressing. - Ota Beef Hile Chateaubriand: A juicy steak with garlic fries and wasabi. - Sirloin with Egg Yolk Sauce: A large sirloin seared with truffle oil sauce and egg yolk. - Stylish TKG: A dish of mixed egg rice with soy sauce-marinated egg yolk, salted kelp, garlic chives kimchi, and half-boiled pickled vegetables. - Strawberry Pins: Korean shaved ice with condensed milk and yogurt drink. The drink options included draft beer, sake, Pinot Noir, Zinfandel, black oolong tea. The staff provided excellent and courteous service, making it a comfortable place for a date.

I was planning to go out in Shinjuku, so I asked what they wanted to eat, and they said yakiniku. I searched for a place that serves delicious meat in a nice atmosphere, and decided on this place! They serve Tajima beef and Ota beef, which was a big plus for me. The restaurant was spacious and clean, and we were seated at a table. We started with a beer toast. The premium yukhoe was amazing, especially with the egg yolk. The tail soup was a limited item and had a refined taste. The uni and otoro sushi were mouthwatering, and the meat sushi was the best I've ever had. The premium tongue and thick-cut harami were both delicious. The salad was light and refreshing, and the Ota beef fillet was cooked to perfection. The Tajima beef was rich in flavor, and the King's kimchi was a must-try. The sirloin tare yaki was flavorful and not greasy. We ended the meal with a sophisticated tamago kake gohan and a refreshing pint. It was a great experience in Shinjuku, perfect for entertaining guests. Thank you for the meal!

Restaurant Name: Nikute Ifutagoiki Location: Shinjuku Located near Don Quijote in Shinjuku, head towards the direction of Godzilla Building from the main street. There is a high-end dining building on the left side. Take the elevator to the 10th floor of that building, where you will find a door with an intercom. If you accidentally open the door, you will find a wall! Press the intercom, and a staff member will respond. A projection mapping will reveal the logo of the restaurant on the actual door, which will then open to reveal the entrance to the restaurant. Inside, you will find a long counter table, spacious window-side tables, and cozy booth seating in a beautiful and stylish setting. We opted for the chef's special course, starting with a toast with lemon sour. The meal began with a visually appealing Yukke made with Ranou, a special egg yolk from Oita Prefecture. The taste was exquisite! The Tail Soup from Jeju Island, known for its unique brown soup, was a standout. The Short Rib Special Kalbi Sushi melted in the mouth, followed by thick-cut Black Wagyu Tongue, Harami with only salt and rock salt, and a heart-shaped Chateaubriand of Ota beef that was incredibly delicious. The Sirloin was also a treat with its melt-in-your-mouth texture. The meal was complemented by an original corn dressing salad, crispy fish flakes, and the highlight of the evening - the TKG (Tamago Kake Gohan) made with fluffy meringue rice and egg yolk soaked in dashi. Toppings like salted kelp, pickled mustard greens, and kimchi added extra flavor to the dish. The dessert was a refreshing shaved ice resembling a Pintsu Kan, which melted in the mouth. Overall, the impeccable service, delicious meat, and impressive flavors of each dish left a lasting impression.

Located about a 3-minute walk from Seibu Shinjuku Station, this restaurant has a rating of 3.54. It is a renowned establishment where you can enjoy the finest Ota beef from Hyogo Prefecture. They offer a variety of dishes such as stylish yukhoe (beef tartare) for 1800 yen, homemade oxtail soup for 1500 yen, wagyu sushi with fatty tuna for 900 yen, sea urchin sushi for 1300 yen, premium thick-cut salted beef tongue made with wagyu for 3800 yen, upper salted beef tongue made with wagyu for 2800 yen, thick-cut wagyu harami for 4500 yen, meat tei salad for 850 yen, Ota beef fillet for 8500 yen, sirloin with egg yolk sauce for 2000 yen, and a unique dish called "IKI" TKG for 700 yen. They also offer course menus, but since it was my first visit, I opted for a la carte. The yukhoe made with Ota beef features a salt-based sauce, using oranges from Oita Prefecture that shine brightly. The rich egg yolk blends perfectly with the meat, creating a mild and delightful flavor. The thick-cut beef tongue uses a part with a lot of fat from the tongue base, while the upper salted beef tongue uses a part from the middle of the tongue. They are served with lemon, salted kelp, and spicy miso for your preference. The chewy texture of the beef tongue is irresistible for beef tongue lovers. The Ota beef fillet is a tender, lean cut of meat that is delicious with just wasabi. Lastly, the "IKI" TKG, where the server delicately places soy sauce-marinated egg yolk on top, is a refreshing and flavorful way to end the meal. The individual menu prices are listed for reference. It's a delight to be able to enjoy delicious Ota beef-focused yakiniku in Shinjuku. Thank you for the wonderful meal. Be sure to check it out!

I used to think that there wasn't really delicious yakiniku in Kabukicho, but this place was incredibly delicious. They have a variety of sashimi-style meats that are fresh, with no unpleasant smell, and the sauces and condiments are carefully selected. The daily special 10-color soup was exceptional. I chose the lean tongue cut intentionally, and there were two different cuts available, both very delicious. I usually don't like Yugen-tei, Kintan, or Ushigoro, but this place was definitely delicious. I was surprised to find such high-quality yakiniku in a mixed-use building in Nishi-Azabu. It's a bit pricey, but worth it, similar to Kintan or Ushigoro.