It's been a while since I made a reservation and visited the same restaurant. I arrived at the perfect time of 6:00 pm as I had reserved a long time ago. The restaurant was as popular as ever, with a strict time limit of 1.5 hours. It was a bit busy. The server came to take our order right away, so we ordered drinks and a variety of meats. The server was not particularly polite, but still advised us on how to order. It wasn't very polite, but it was helpful advice considering the customers. As usual, we enjoyed high-quality and delicious meat until we were satisfied, but before we knew it, 1 hour and 15 minutes had passed and it was last order. It was quite rushed, but it's a popular restaurant so it's understandable. We enjoyed delicious yakiniku and quickly left. That's the rule of this restaurant!

This is a shop that has been around since I was a child. It has become a beautiful shop without me even realizing it! Haha. This time, I made a reservation from Hong Kong using international phone call 2 months ago and finally came to visit. When I made the reservation, I also decided on the menu: - Special tongue - Thick sliced belly - Special loin - Special fillet - Kalbi (short rib) - Special lamp yukhoe (Korean beef tartare). I ordered the yukhoe but was told I could order it on the day as well. However, on the day itself, it was not available so I wish I had reserved it in advance. After finishing the meat on the day, I tried to order more but everything except for tripe was sold out! Bummer! I ended up ordering a few types of tripe. Every type of meat here is really delicious, but special loin, for example, is so tender that you can eat it even without teeth! Although there is a lot of fat, the quality is good so it's not really a problem. However, I did consume quite a bit of fat! I also ordered some rice in the middle of the meal, but I think it might be better to avoid eating rice with the grilled meat here. It's better to savor the taste of the meat. Since there was no explanation of the different cuts, I didn't quite understand well but I couldn't help but think that I could enjoy the meal even more if the staff provided more guidance!

This restaurant is extremely popular, so it's very difficult to make a reservation. It's a budget-friendly yakiniku restaurant, with the typical crowded and bustling atmosphere of a popular spot. Don't expect exceptional service from the staff, but if you're just looking for delicious yakiniku at a good price, this is the perfect place! Thank you for the meal!

This is my fifth visit to this restaurant. I made a reservation for Saturday night to celebrate a meat-loving friend's birthday, but even though I made the reservation a month in advance, I could only get a time slot at 9pm. It seems like it's getting harder to make reservations here compared to before. The best thing about this place is that you can order high-quality meat at a reasonable price. The restaurant has a time limit of 1.5 hours, so it's best to go with the intention of just eating. I highly recommend the premium sirloin steak, which is a bit pricey at 1300 yen, but it's incredibly delicious. You can also enjoy it sukiyaki-style with a raw egg, which adds another layer of enjoyment. I brought a group of friends who had never been to this restaurant before, and they all loved it (so happy).

The taste is so amazing that it leaves me speechless. Everything I ate made me say "?!?!" in astonishment. The seasoning and quality of the meat are top-notch, especially the premium series with a good amount of marbling but not heavy at all. The quality of the meat is so high that I could eat it every day, the deliciousness is mind-blowing!

It is a restaurant that is hard to make a reservation at, but I managed to get one. They have a strict 90-minute time limit, so they only let you in at the exact time. Even though they have high ratings, the food was just average. The premium kalbi had plenty of marbling and was delicious. I wonder if I'll go back again.

Finally made it here! A friend made a reservation and visited. They ordered several types of premium dishes for the reservation and somehow managed to get the premium ones. When visiting, it is recommended to always reserve all types of premium dishes when making a reservation. They might be sold out by the time you arrive. Each photo is for two servings. It was really delicious! 🍣

I have just finished the busy season of my job from July to August, and as a reward to myself, I always take a trip in September. This time, I decided to head towards TOKIO. I boarded the train early in the morning and arrived in TOKIO before 11 am. I had a meet-up scheduled with my high school senpai in the evening, so I made sure to take it easy and not overdo the alcohol in the afternoon. For lunch, I kept it light as I headed to a famous restaurant called "Yakiniku Uguisuyuen." I had made a reservation over 2 months in advance as this place is known for being fully booked. It took me around 30 minutes of continuous calling to finally secure a reservation. The quality of the food was exceptional, with dishes like thinly sliced beef tongue, premium loin, premium kalbi, A5 rank wagyu, and a spectacular thick-cut beef tongue. The food was so good that I was in awe. The atmosphere was lively, with all the reservation guests enjoying their meat. The food was so delicious that I felt grateful to be alive. I also tried liver and upper harami, both of which were incredibly tasty. For only 2,000 yen plus tax, I had the most amazing beef tongue that was the best I've ever had. The restaurant was filled with reservation guests, and we had a 90-minute time limit, but it was just enough time to enjoy the yakiniku. I left the restaurant with a full and happy belly, feeling like I had just experienced something truly special. I would love to visit this restaurant again someday.

I finally went to Uguisuyaen as I had been hoping for. I could only get a reservation for the 9:00 PM slot, so many items were sold out. We ordered thick-cut tongue, harami (skirt steak), heart, rump meat, hormone (offal), and yukhoe (Korean beef tartare). Every meat was unbelievably delicious! The sauces were soy sauce-based and plum-based, and the one with plum went amazingly well with the meat! We also had soup and cold noodles at the end, which were also delicious. A bottle of JINRO shochu was only 2000 yen, so we couldn't resist and got one. It didn't make us too full like beer and didn't interfere with the food, it went well with every dish and we could drink it endlessly. If there is one nearby, I would definitely become a regular customer. I kept the bottle, so I will come back again.

A friend made a reservation and invited me to a famous yakiniku restaurant called Uguisudani-en. I had visited about 13 years ago, so it was exciting to return after such a long time. The restaurant is two floors, and we were seated on the second floor. We had a reservation for 7:30 pm on a weekday, and the place was bustling with people. The maximum stay time is 1.5 hours, as my friend, a regular, explained that it's a place to focus on eating! I left the ordering to my friend, and we got the following: thick-cut premium tongue, premium fillet, premium rib, upper tripe, salad, and rice. My friend recommended the premium rib as a must-order item and mentioned that the premium fillet often sells out, so we were lucky to have it available that day. The thick-cut premium tongue was unbelievably delicious and tender when grilled. The premium fillet was so thick that it made me question if it was really yakiniku, and it just melted in my mouth. The recommended rib was incredibly tasty, and I couldn't resist ordering rice to go with it. The upper tripe and tongue were also exquisite, making the 7000 yen per person price tag a great deal. I wanted to order the harami as well, but unfortunately, it was sold out that day. Although the 1.5-hour time limit made the dining experience a bit rushed, the quality of the meat was top-notch. The combination of high quality and affordability was impressive. I also appreciated the casual atmosphere of the restaurant. My friend already made a reservation for the next visit, and I should have done the same. Nevertheless, the amazing food left me completely satisfied! I will definitely be returning to this restaurant in the future. Thank you for the delicious meal!

I made a reservation and visited with a friend one month in advance, luckily we were able to get a weekday slot. There was a time limit of 1.5 hours as they run a tight ship. Finally made it there. We ordered: Premium Sirloin, Premium Fillet, Top Rump, Tongue, rice, medium beer, 2 highballs, and a glass of red wine, all for 12,320 yen. The basic price is less than 1000 yen each which is great value for money. It's easy to see why it's so popular! The Sirloin and Fillet were especially amazing! The rump was tasty but quite fatty. The drinks were reasonably priced as well, overall a really good deal.

I wonder how many times I've visited. I came again today. Kamishiyakiniku. I had a large serving of rice. The beer was delicious too. I had seconds of the top sirloin which was the winner. I also had top rump, prime kalbi, tongue with salt (sold out by 5:30 PM), liver, seconds of liver, top brisket, seconds of top sirloin, and when I tried to order more they were sold out so I had regular harami, steamed tail (especially delicious with salt and pepper), and a kimchi assortment. This was all for two people. The speed of service, quality of the meat, delicious sauce, and affordability make it feel like the Uguisudani-en in the east and the Tajimaya Fukaei in the west. (This is just my personal opinion)

I visited the restaurant again on a Sunday at 3 pm. Despite being fully booked, the staff informed walk-in customers that the next available reservation was at 11 pm. Impressive, Uguisuya-en. Despite being a popular restaurant, it doesn't feel too crowded, thanks to their efficient operation and ample staff. The restaurant is clean and has a pleasant atmosphere. The food also comes out quickly. Even though you can only stay for 90 minutes for two people, the quick service makes it no problem. The high quality is consistent every time you visit Uguisuya-en. This time, I ordered the thick-cut tongue, which took a bit long to cook, but it was delicious! I made another reservation before leaving. Completely satisfied. Thank you for the meal!

I wanted to eat the premium tongue that was sold out last time, so I made a reservation for one serving. I arrived a little before 5 pm. I felt relieved and ordered other menu items, but to my surprise, the Harami was sold out. This was the first time. I ended up ordering 3 servings of regular tongue, 2 servings of loin, and 1 serving of premium rump steak. The tongue here is delicious even in the regular grade, but the premium tongue was incredibly delicious after a long time, leaving me pleasantly surprised. I devoured it instantly before taking a picture. The loin was also incredibly tasty. The premium rump steak was delicious too, but the marbling was a bit strong. You can enjoy such high-quality meat here for around 3,000 yen and leave fully satisfied. It's like a miraculous restaurant. Note for future reference: Next time, I will make sure to reserve 2 servings of premium tongue and 2 servings of Harami in advance.

Going to Uguisu Valley is a hassle, but this yakiniku restaurant is so delicious that you can't even say that. Is there a restaurant in Japan that can match this quality? Personally, it's the best yakiniku restaurant. It's a wonderful place that excels in every aspect.

In this day and age, you can enjoy high-quality meat at a low price at this restaurant. The interior is clean, reservations can be made somewhat easily, it's close to the station, and the menu is extensive. The meat is delicious and cheap, it's hard to ask for more. I love it. Due to unstable meat supply, they now only serve a single portion of premium tongue, but they were able to save one for me. I usually eat similar dishes each time, so this time I ordered thick-cut harami and steamed oxtail. The thick-cut harami is almost on par with sagari in terms of quality and taste, very delicious for under 2000 yen. The steamed oxtail is perfect as a drinking snack with the accompanying pepper. It has a lot of fat, but there is plenty of meat as well. Even though I'm not a fan of fatty cuts, I enjoy eating at Uguisudani-en. I love it so much. I already made a reservation for the next visit, but it seems that getting a reservation is becoming more difficult. Still, I'm looking forward to the next visit.

Uguisudani Station is only a 3-4 minute walk away from the famous yakiniku restaurant Uguisudani-en. It's just so delicious!! This was my second visit. The service isn't overly attentive, and there is a time limit of 90 minutes, so they quickly clear your plates once you finish eating. However, if these things don't bother you, this place is highly recommended for delicious and affordable meat (*^^*). I made a reservation for around 5:30 pm on a weekday about two weeks prior to my visit. When I arrived 5 minutes early, a table on the first floor was already prepared for us, and the staff reminded us about the 90-minute time limit (lol). The table was spacious, even for two people. The spacing between tables was also adequate! By the time I came back from the restroom, the beer my companion ordered and the reserved meat were already served (lol). Fast service. The must-order items were the premium loin for 1300 yen, special fillet for 1600 yen, and the limited Tan Shio for 500 yen, which was also very delicious. The Kalbi for under 1000 yen was beautifully marbled and steak-like in taste. The texture was amazing! The Kalbi was very juicy, and I enjoyed wrapping it in lettuce. The lamp meat was as rich as Chateaubriand, tender, and melted in your mouth. The Kalbi was so juicy, and I enjoyed wrapping it in lettuce. The Tan Shio was so delicious that we ordered more of it. The Kalbi with salted lemon and wasabi had a strong salty flavor. We also ordered rice, which was used to make dishes like Kalbi cuppa, which had a generous portion. Despite the 90-minute limit, the table next to us finished in about 40 minutes and left. The famous "commander" father wasn't there that day, perhaps resting due to the heat. They only accept cash, sticking to the traditional self-grilling style of yakiniku restaurants. I also like luxury yakiniku restaurants, but I plan to visit this place again in the fall. The bill for two people eating and drinking came to about 15,000 yen, making it a great value for money.

I've been wanting to go to the Uguisudani En store for a long time, and finally made it there. I heard that the staff there were a bit salty, but they were all really friendly and welcoming. The premium cuts and karubi harami need to be reserved in advance, and it was true. Although I couldn't try the harami karubi or premium loin because they were sold out, the premium fillet and tongue at that price level were unbelievably delicious. I couldn't believe how tasty the premium tongue was at that price. It was so cheap and delicious that I will definitely be going back for more!

I pre-ordered the special selection and thick-cut Harami, but I ended up ordering additional Otoro Kalbi and regular loin because it was more delicious than I expected. The standard after the special selection was disappointing, so next time I'll order more in advance. The quality of the fat in the meat is really good!

I participated after having a reservation for the Thick Cut series. It was delicious and above all, the cost performance was too good... This place is definitely for those who are serious about eating meat. I would like to visit again in the near future. Thank you for the delicious meal!

The quality of the food at this restaurant is consistently good, but the availability of certain meats was disappointing. Despite enjoying a satisfying meal of various cuts of beef and soup, the lack of some of my favorite meats like harami or thick-cut tongue each time made me feel stressed about my choices. The price seemed reasonable considering the amount of food we had, but the difficulty in securing the specific meats we wanted was a downside. The restaurant's popularity and current circumstances may explain the limited selection, but the lack of our preferred meats made us hesitate to make a reservation again.