It is 4:00 PM on May 30, 2023. I visited a restaurant in Asagaya. I was feeling unwell and debated whether to cancel, but by the afternoon, I was feeling a bit better and decided to visit after all. However, the food was too heavy for a recovery meal. So, I ended up packing the remaining meat dishes in a bento box to take home during the later part of the meal. I hope to visit again when I am feeling better. Thank you for the meal!

I finally got to go to this restaurant that requires a reservation. Luckily, I was able to book on my desired date. The staff cooks all the meat for you, so you can enjoy it at its best. All the meat was tender, especially the fillet which was particularly soft and delicious. The fillet meat in the beef bowl was easy to cut with chopsticks. Not only the meat, but also the salad dressing and the pistachio ice cream for dessert were surprisingly delicious! They said the lunch course was lighter than dinner, but I ended up feeling quite full.

The SATO BRIAN shop near me offers counter seating for solo diners starting at 4 pm, perfect for an early dinner. Today's special includes Kagoshima Tan wagyu shank, Kobe beef rib roast, Miyagi harami, and Iwate Chateaubriand, all carefully selected by President Sato. The meal is very satisfying and will leave you stuffed. They also provide a variety of dipping sauces to keep things interesting. The katsu sandwich, hiré suki on bread, and white rice show the attention to detail in the dishes. With only 3 counter seats available, it's worth listening to President Sato's thoughts and passion. Enjoy your dining experience!

◆What I ate【Course featuring a selection of premium Japanese beef: 7th Spring】⚪︎Three types of appetizers⚪︎Kobe beef (rump, salt)⚪︎Two types of Kagoshima Wagyu (tongue, shank)⚪︎Special Kobe beef rib roast⚪︎Chateaubriand beef rice⚪︎Beef cutlet sandwich⚪︎Special fillet sukiyaki⚪︎Noodles to finish◆Price: 18,300 yen◆Reservation: made through OMAKASE one month in advance https://omakase.in/r/ei992830◆Duration: 1 hour◆Impression: Enjoyed a Chateaubriand beef dish at the renowned SATO Brians. The attention to detail in enhancing the already high-quality meat was evident throughout the meal.

I had a solo yakiniku experience at Hatsu Shichiban, where I reserved online for 4:00 pm. I tried their "Spring Assorted Wagyu Course" for 14,800 yen, featuring Kobe beef and Miyazaki wagyu. The course included three appetizers, Kobe beef lean meat (salted), Miyazaki wagyu lean meat, Kobe beef rib roast, select fillet suki don, two palate cleansers, a wagyu salt ramen, a bricat sandwich, and a panna cotta dessert with Dekopon sauce. The highlight was definitely the high-quality wagyu meat, cooked on a personal grill at my own pace. It was an amazing solo yakiniku experience that catered to my every need.

SATO Burian is a specialized beef BBQ restaurant with only three counter seats. They take great care in selecting high-quality beef as well as other ingredients like rice, onions, eggs, and noodles. The staff create a wonderful atmosphere where you can enjoy staring into the eyes of the beautifully cooked beef. #satoburian #beef #BBQ #soloBBQrestaurant #Japan #Tokyo #Asagaya

SATO BRIAN No. 7 @Asagaya SATO BRI is a restaurant with only three tables for solo diners, located about a 3-minute walk from the station. It feels luxurious to be able to enjoy yakiniku by yourself in a relaxed atmosphere at a table. Last time I visited the main store, I had a tough time due to a hangover and overeating at lunch, so I wanted to give it another try. This time, I made sure to be in perfect condition! Today's course included: - Three kinds of appetizers - Kimchi platter - Beef stew - Salad - Tongue of Tajima beef - Special selection kalbi - Lamp - Cucumber for chopstick rest - Thick cut harami - Buri-meshi with chateaubriand - Special selection rib roast - Buri katsu sandwich - Special selection fillet suki - Noodles for the finish - Strawberry and champagne jelly The meat was delicious. There were various sauces to choose from, but I found the normal sauce to be the best. I also liked the daikon grated sauce that came with the rib roast. The buri-meshi and katsu sandwich were so tasty that I devoured them quickly. I managed to finish all the dishes, surprising the staff along with the two other male customers in the restaurant. The atmosphere and hospitality of the staff were great, and I had a wonderful time enjoying the yakiniku. Thank you for the meal!

Eating out every day to conquer the top 100 restaurants. Today, I visited SATO BRIAN No.7 in Asagaya, a renowned yakiniku restaurant selected for the Yakiniku Best 100 in 2022. It's a well-known gem in Asagaya, with a clear name referencing the owner, Sato-san, and Chateaubriand. They offer reasonably priced Kyushu wagyu yakiniku featuring rare cuts. Established in June 2011, just three months after the Great East Japan Earthquake. The restaurant also pays attention to wine selection. SATO BRIAN has multiple locations, but this No.7 is considered a special one, only opening when they have high-quality meat in stock. Thankfully, I was able to make a reservation through a friend. The small restaurant is tucked away in a narrow alley in Asagaya. I arrived around 7 pm on a weekday and was seated on the second floor. Today's menu was the "Winter Chef's Choice Course," including three appetizers, Kobe beef lean cuts (salt), choice of premium lean or marbled wagyu, Kobe beef ribeye, premium tenderloin suki, beef cutlet sandwich, closing noodles, and dessert. The choice of premium lean or marbled beef can be made daily – I chose the tenderloin and marbled ribeye for today. I was impressed by the beef stew served at the beginning, making me feel satisfied after just two bowls of rice. Each meat dish was grilled and served, allowing me to savor each cut with different sauces. I also ordered tongue halfway through, enjoying the beef cutlet sandwich and closing noodles. While I don't often have a chance to visit Asagaya, this is a restaurant worth booking in advance for. We finished by playing a manly rock-paper-scissors game to determine the bill, adding a nice touch to the high-end yakiniku experience.

Visited Sato Buri Nanban in Asagaya as a reward to myself for working hard during the year-end and New Year holidays. Sato-san, the owner, may greet you and cook for you when you are at table seven, and he did so on this day. He served a selection of ingredients centered around Kobe beef that he personally picked out, cooked to perfection. It was a wonderful opportunity to savor Japanese beef without any worries. The garlic soy sauce flavor was intense that night. The meal filled me with energy and warmth from the inside out! Besides the intense flavor, the lemon mustard sauce was also delicious. The tartness of the lemon and the mild spiciness of the mustard refreshed the palate when eating the meat. I truly enjoyed a delicious meal from start to finish. This is all thanks to the hospitality provided by Sato-san and the staff at SATO BURI NANBAN. SATO BURI NANBAN, (*^ーﾟ)b Delicious!!

The 7th Winter Fastball Premium Wagyu Course for 18,300 yen (including tax) is amazing. I always thought that the quality of meat is somewhat proportional to the price, but providing this level of meat quality and quantity at this price is truly impressive. The interior is well-designed, and I am much more satisfied than going to a randomly expensive restaurant.

I made a reservation on a regular weekday and arrived around 6:45 pm at SATO BRIAN, one of the seats in the restaurant with few seats reserved for solo diners. Despite thinking it's easy to come casually, the reservations get filled quickly, and the restaurant has very few operating days. I decided to visit the restaurant after the main location and Ne-Gou. I tried the Seven Winter Selected Wagyu Course for ¥18,300, and with 2 drinks, it was ¥19,800. The course was reasonably priced, and each of the 3 customers received individual attention from 3 staff members. Here are their thoughts on the courses: - Appetizers: Three types of appetizers including simmered beef and daikon, kimchi assortment, and a standard salad. - Kobe beef and Kagoshima Wagyu: Two types of beef served with various sauces, delivering a unique combination of flavors. - Special selection top blade: A richly flavored dish with a dense sauce that slightly masks the meat's quality. - Chateaubriand rice: A signature dish of the restaurant combining premium beef and rice with garlic soy sauce. - Special Kobe beef rib roast: A dish served with grated daikon and wasabi soy sauce, enhancing the taste of the premium beef. - Brie cutlet sandwich: A perfect combination of a cutlet with a rich sauce and high-end bread. - Special fillet sukiyaki: A flavorful dish served with onion sauce and Fukuoka egg. The meal ended with a miso ramen dish, reminiscent of the Sumire ramen with a sweet flavor profile. The restaurant offers a variety of carbohydrate options, leaving diners feeling full and satisfied with the perfect pacing of the courses and cozy atmosphere.

This shop is located about a 5-minute walk from Asagaya Station. It used to have multiple rotations, but now operates from 4:00 p.m. with a minimum of 3 people. I visited for the first time in 3 years, and it was great to see Sato-san himself explaining and grilling the meat. You can choose your favorite meat during the course, and you can choose between a sandwich or rice for the finale. The course I had was the "Nanaban Omakase Course" for 14,000 yen, which included a selection of 5 types of premium meat. Each meat was cut and grilled right in front of us. The beef stew, hanger steak, and briquette sandwich were all delicious. It's a great place to enjoy quality meat. I would love to visit again.

I made a reservation through a booking site and visited SATO BURIAN 7. As soon as I entered the restaurant, I was greeted by the staff and the owner, Mr. Sato. Just like last time, Mr. Sato personally took care of both cooking and serving. He remembered my preference for lean meat over marbled meat from my previous visit and prepared Kobe beef with lean cuts, which made me very happy! Mr. Sato's service was gentle and you could tell he genuinely wanted customers to enjoy the delicious beef. He recommended trying the Kobe beef lean cuts without any seasoning, and it was amazing. The flavor filled my mouth with each bite, and the aftertaste was truly memorable. Although the restaurant mainly focuses on beef from Kyushu, Mr. Sato's surprise recommendation showcased his desire to share delicious meat with his customers. His dedication is truly admirable and makes me want to support him. I was feeling tired from work and assisting other departments, but once again, the food at SATO BURIAN revitalized my mind and body.

I visited the highly-rated yakiniku restaurant "SATO Brian No. 7" with a rating of 3.76 on Tabelog in Tokyo, located in Asagaya. The exterior of the restaurant is marked by a wooden sign, while the interior features a row of three counter seats. This new format of SATO Brian is a solo yakiniku dining experience. Upon my visit, I enjoyed a variety of appetizers, a selection of high-quality meats, including wagyu beef tongue and rib loin, a beef fillet simmered in beef fillet dashi, and a refreshing dessert of sherbet and pear compote. The experience was luxurious and satisfying, with all dishes expertly grilled and bursting with flavor. It was indeed a memorable dining experience at this excellent restaurant.

The latest store from everyone's beloved SATO BURIAN. A unique format of one person × high-end yakiniku that is enjoyable. It's nice to be able to see the cooking process at the counter, such as cutting. SATO BURIAN is known for its variety of dipping sauces, with the original Kishu Umeboshi sauce available at the 7th branch. This time we tried the omakase course for 14,000 yen. - Beef Stew - Wagyu Tongue ☆ Just the right chewiness and a clear taste. The medium-thick cut is quite to my liking. - Wagyu Thick-cut Harami ☆☆ Very tender and quite juicy. The garlic soy sauce is divine. - Salad with white sesame and seaweed - Teate fillet, a lean part with a strong flavor. Tender and sweet, the taste deepens as you chew the meat. Goes well with wasabi soy sauce. - Tataki cucumber - Special selection fillet suki ☆☆ Made with fillet minion. The slightly rich sauce is mellowed down by dipping it in raw egg. The strong scent of matsutake mushrooms throughout enhances the flavor of the fillet. - Rib core Strong marbling and tenderness make it perfect with wasabi soy sauce. - Buri katsusando ☆☆ A perfect balance of bread sweetness, mustard flavor, crispy batter, and the exquisite taste of fillet. - Beef tenderloin dashi and matsutake soba Light beef broth with the aroma of matsutake mushrooms. Goes well with straight Chinese noodles. - Showerhead of Western pear compote A refreshing pear compote. The staff's explanations and cooking skills at this branch are top-notch, making it a highly satisfying experience. A restaurant worth visiting in Asagaya.

Visited SATO BRIAN for the first time in October 2022. I was craving yakiniku so I did some research and found out that SATO BRIAN's Nanaban offers solo yakiniku experience. I made a reservation and went there. It's been a while since I visited SATO BRIAN. They really know how to dominate in Asagaya with multiple branches, including the Nanaban. The restaurant has seating on the first and second floors, and the first floor has seats for solo diners. On the day I visited, it was just me and one other customer. And to my surprise, Mr. Sato himself was there! It was such a luxurious moment. Mr. Sato and the manager were very polite, making the atmosphere delightful the whole time. The course consisted of various dishes as before, but there were more appetizers and sauces this time. The Chateaubriand that was served that day was exceptional, delicate, and pure in taste. It was surprisingly tender and elegant. I was amazed. I had a great time hearing about their sourcing and the different types of meat. Solo yakiniku is the best! I will definitely visit again. Thank you for the wonderful meal☆Solo dining level ★★★Lost in Translation level ★★☆Likelihood of revisiting ★★★

I had been curious about SATO Brean in Asagaya for a while. I visited their new 7th branch for my birthday, where they finally offer service for solo BBQ. The main focus is on Chateaubriand of branded black wagyu beef, which is tender and full of flavor. The staff cooks the meat to perfection! I usually prefer grilling my own BBQ, but learning from the pros was really helpful. The buri bowl and brikatsu sandwich were as delicious as I had heard! Thank you for the wonderful meal!

I visited the newly opened 7th restaurant of the SATO BRIAN Group, called "SATO BRIAN Number Seven," which received the Tabelog Award 2022 Bronze. Located just a 3-minute walk from JR Asagaya Station North Exit, the first floor has a counter with 3 seats for solo diners, while the second floor has two 4-person tables, accommodating up to 8 people. I went with a golf legend who loves SATO BRIAN, and we were served by Mr. Sato himself. We enjoyed the Legend Special Course, which included various dishes such as harami, premium wagyu beef, buri rice cooked in a matsutake clay pot with uni on top, buri cutlet sandwich, matsutake sirloin suki, and more. The meat was perfectly cooked by Mr. Sato and the signature dishes like buri rice and buri cutlet were exceptional. The buri rice was served with garlic soy sauce, topped with chateaubriand and uni, creating an incredible combination. The buri cutlet had excellent meat quality and the sauce was delicious. Dining with a legend definitely made the experience more enjoyable and the food even more delicious. I am grateful to the legend and I definitely want to visit again. Thank you for reading until the end! If you liked the review, please consider liking, following, or saving the restaurant for future reference.

- Summary - Location: A popular individual dining restaurant in Asagaya Wait time: Not available (September/Thursday 6:15 pm) Today's Menu: - Chef's choice course: 14,000 yen - Draft beer: 780 yen - Yamazaki Highball: 1,200 yen - Lemon sour: 700 yen Reservation handling fee: 390 yen Total: 17,070 yen Review: The restaurant is rated 3.74 on Tabelog (as of September 2022) and is a meat lover's paradise in Asagaya. The restaurant, which was probably a normal house remodeled, has table seating on the second floor and a spacious counter with only three seats on the first floor. You can reserve a spot for one person by choosing the reservation release date, and even if you are late, you can still find available dates. Arrived at 6:15 pm, and there were two staff members to cook the meat for us. The appetizers included a beef stew, Kakuteki & Chinese cabbage kimchi, and a white sesame and seaweed salad. The restaurant also served Kagoshima prefecture wagyu beef tongue with different sauces, each cut into four pieces. The Highball and Lemon sour were both delicious, and the restaurant also offered a refreshing tomato salad. The highlight of the meal was a dish of Matsutake mushrooms and Hitachi beef fillet TKG. The meal ended with a satisfying ramen. The reviewer mentioned feeling full but still enjoyed the dishes served.

It's August 2022, and after a long day of fasting for a human health check-up and having food restrictions for days beforehand, I finally indulged in a meal at SATO BRIAN. I had always wanted to go there but couldn't because I didn't have anyone to go with, so I was excited to hear that a solo BBQ restaurant had opened. Located near Asagaya Station, the restaurant is surrounded by tempting bars on the way there. Inside, there are only three seats, spaced out nicely for a comfortable dining experience. The staff grill the meat for you, and I opted for the top course. With a beer in hand, I started the course and enjoyed various dishes from appetizers to premium meats. The thickly cut, expertly grilled meats were incredibly delicious. The Chateaubriand rice and Chateaubriand steak were highlights, and the vegetable side dishes were also refreshing. Overall, the meat and grilling technique made the meal enjoyable. The portion sizes were generous, and I left feeling satisfied and already looking forward to my next reservation at SATO BRIAN.

Initial visit. A very popular yakiniku restaurant with several locations in Asagaya. Known for its high-class yakiniku style, where all meat dishes are served in course format and all the meat is grilled by the staff, unlike the traditional DIY yakiniku style. The newest addition, Shichiban, is a solo dining restaurant, which is a unique feature compared to other affiliated stores. Payment is only accepted via credit card (cash and Web money not accepted), so be cautious. Personally, I have never been very interested in yakiniku. I always felt uneasy about leaving the most important aspect of cooking, the grilling, to the customers in yakiniku restaurants. Despite occasionally visiting yakiniku restaurants, I have always felt the immaturity of the yakiniku genre with my poorly grilled dishes. I believe that the grilling process is crucial in meat dishes, and entrusting it to amateurs in yakiniku restaurants is not something I agree with. Recently, I became interested in a few yakiniku restaurants, one of them being SATO BRIAN. I was intrigued by their trademarked "Bri-Ikari" taste, where skilled staff meticulously grill each piece of meat. However, I was always hindered by the reservation policy of at least two people. But the news of a new solo dining restaurant from SATO BRIAN changed everything for solo diners like me who were interested in visiting. I immediately tried to make a reservation. Reservations are difficult, with only a 4:30 pm time slot available, which is impossible for working individuals like me. However, I was fortunate enough to secure a reservation by spending a summer vacation day at SATO BRIAN. The reservation was an omakase course, booked in July, with an 8:30 pm slot available in August as well. On the day of my visit, I walked from the station to the restaurant amidst the scorching heat. Along the way, I passed by several affiliated stores of SATO BRIAN, which made it confusing for first-time visitors. The interior of the solo dining restaurant was not very spacious, with only three counter seats available. However, the spacious seating arrangement made the atmosphere very comfortable. There were two staff members in the kitchen inside the counter area, one veteran male staff and a younger-looking male staff, grilling meat for the three customers. Feeling thirsty from the walk, I ordered a draft beer first. After a brief explanation of the course by the staff, the dining experience began. Course: - Shichiban Omakase Course (14000 yen) - Draft Beer x2 (1560 yen) - Small Rice (complimentary?) - Additional meat Tomosankaku (complimentary?) Total: 15560 yen Impression: The level of deliciousness was so high that I can't go back to DIY-style yakiniku restaurants anymore! It was like I was transported to a completely different world, compared to the yakiniku I had been eating before. It was truly a different level of deliciousness. I couldn't help but wonder, what was the yakiniku I had been eating all this time? This world of yakiniku was unbelievably delicious. It felt like I had been reincarnated into a parallel universe. The veteran staff member was truly talented.