In the middle of Hiroo Shotengai. Not very noticeable due to its narrow entrance, but when you go down the stairs, there is a spacious underground space. On this day, we were guided to a private room. The rare Takamori Wagyu beef, of which only 100 are shipped annually, raised by Mr. Murata from Iwakuni Farm. It is said to be fed with the sake lees of Dassai, a famous sake from Yamaguchi Prefecture. Just hearing that, you can imagine the richness of flavor. Here you can fully enjoy it. And within the course, there are plenty of items from Yamaguchi Prefecture, all related to Takamori Wagyu beef. Furthermore, each dish's sauce and soy sauce are carefully considered, creating a dense flavor design for each. A handsome chef appeared with the meat of the day. Seeing the excellent tongue meat, my appetite was immediately awakened. Now, let's go through the contents. 1. Baby leaf and flower lime salad - Lime is squeezed in front of you, refreshing as can be. 2. Takamori Wagyu seared sashimi of misuji - With truffle soy sauce. It melts in your mouth. 3. Yukke - You can taste the difference in character between misuji and tomo triangle. 4. Fillet marinated in rosemary flavor - With lemon soy sauce. The gentle texture is almost like meat, melting in your mouth. This is a dish with skill. 5. Tongue - High-quality tongue. The staff at the restaurant will grill it perfectly. Salt ponzu and herb salt are provided, but it's so delicious even without anything, just savoring the natural flavor. 6. Beef seared sushi - With tomo triangle and Kawamura soy sauce from Yamaguchi. 7. Chateaubriand - This fluffy texture is delicious beyond words. Is this the magic of sake lees? 8. Kainomi daikon - Grated daikon with ponzu, yuzu, and bean sprouts. A classic deliciousness. 9. Dassai granita - This is incredibly delicious. And the timing of serving is perfect. 10. Chateaubriand hirakatsu slider burger - Pure fun. 11. Sukishabu fillet - With Nasu's special egg and plenty of truffles. With rice. Everyone loves this. 12. Uni and Wagyu cold pasta - Uni and Wagyu are truly a perfect match. 13. Homemade cheesecake with mango - This is the owner's mother's recipe. Since the owner was young, this was always made for birthdays. A cheesecake filled with the mother's love. 14. Mariage Frères tea - Choose from 3 types. I chose SURABAYA. Served with a Campari grapefruit mix. It was a very satisfying experience. The richness and clean fat of Takamori Wagyu beef, followed by a refreshing aftertaste. I would like to revisit.

Hiroo Station, 5 minutes walk, "Niku-ya Keisuke Sannanbo" Heart Course ¥18000 this time. Contents (* indicates favorite menu) - Flower and Lime * Melting meat - Beef hump tataki * Tongue element * Fillet marinated * Sushi * Premium grilled - Chopsticks rest * Slider * Seasonal hot pot rice * Today's grilled item * Takamori Wagyu harami * Phantom sukiyaki - Seasonal closing dish - Homemade dessert Flower and lime is a salad of baby leaf and edible flowers. Lime is also used in the dressing. Strong lime flavor! A salad perfect for summer! The melting meat is Takamori Wagyu yukhoe. Tomosankaku and rib roast are used. The top is a large dice of Tomosankaku. The bottom is made into a tartare with raw pepper and miso. The top has a strong sesame oil flavor, and the bottom has a good combination of the sweetness of the meat and sauce, which feels like a meat bun. The beef hump tataki is served with a sauce of ginger and garlic soy sauce. The size is large with a clear red meat texture. The tongue element is a thick-cut tongue moto that is slowly grilled and cut into 4 pieces. It is served with salt ponzu or Yamaguchi's 7-herb salt. It's nice that you can eat it in various combinations. The fillet marinated with herbs and marinated with lemon soy sauce. Broccoli sprouts on top. It's hard to describe, but it's delicious with a strong soy sauce flavor and a slight beautiful fatty taste. The sushi is Tomosankaku sushi. It is seared in front of you. Finished with Yamaguchi Kawamura soy sauce. The burner tip is made of long charcoal, so it imparts a charcoal aroma. Certainly a good toasted flavor! Thick and delicious! The premium grilled is Chateaubriand. It is grilled over charcoal in the kitchen. Strong aroma. The size, tenderness, and flavor. Served with Nan France salt, spicy wasabi, and soy sauce. Certainly, this is a premium grill that lives up to its name... it was incredibly delicious. The chopstick rest is Dassai from Yamaguchi and kankan sorbet. They prepare this in connection with using Takamori Wagyu, which is raised eating Dassai sake lees. It's refreshing and quite substantial with a strong sweetness. The slider is a Chateaubriand slider burger. It's called a slider burger because it's so small it slides down your throat. Made with truffle mustard and a salt truffle bun from Truffe Bakery. The meat is flavorful with the scent of truffle spreading. Oh, the ultimate slider. This kind of slider is the best. The seasonal hot pot rice is cooked in a clay pot with Takamori Wagyu broth. The rice contains Takamori Wagyu fillet, bamboo shoots, fried, hojiso, and minced meat. It's full of meat, but surprisingly light. I finished it in no time and even more grilled items are coming. The grilled item of the day is Takamori Wagyu sirloin. It is served on a rock salt plate. Just dipping one side makes it salty enough. It's thick and delicious. The Takamori Wagyu harami uses an additive-free sauce. This feeling of juiciness and the perfect match between truffle richness, egg, and beef was unprecedented. It was incredibly delicious. The phantom sukiyaki is made with Takamori Wagyu sirloin and eggs from Miyoyou eggs in Nasu, Tochigi Prefecture. You also get a bite-sized portion of rice. The richness of the fat, the richness of the truffle, and the egg all seemed to be the best match. It was so delicious. The seasonal closing dish is cold noodles with bonito clam broth! It's quite gentle with kaiware, perilla, tomato, and lemon. It's refreshing and light. The homemade dessert is homemade cheesecake and shikuwasa gelato. The cheesecake is a rare cheese type with a strong cheese flavor and delicious. It's even more refreshing with an orange sauce. For the post-meal drink, they offer Mariage Freres! You can choose the aroma and flavor, which is quite delightful! The hot pot rice in the middle of the course was also quite satisfying. Laugh Today's grilled items are also delicious. All in all, it was a very satisfying course.

I was invited by a friend to a private room for a girls' night out. I was a bit worried because I'm in my 30s now and a meat-heavy course can be tough, but this time the food was so delicious that I enjoyed it from start to finish. It had been a while since I had been so satisfied with a meat course. I even wanted to eat more. The meat was all cooked by the staff, even though we were in a private room. Every type of meat was really delicious, but I especially liked the tongue and Chateaubriand. They provided lemon and salt, but the meat was so tasty even without any seasoning. I was curious about what sliders were on the menu, and it turns out they were mini hamburgers. The truffle-scented sliders were incredibly delicious! This restaurant has definitely become one of my favorites that I want to visit again. It might be my favorite meat restaurant I've been to in the past few years. Thank you for the meal!

[Date] Visited with 2 people on a weekday at 5:30 PM. [Reservation] Made a reservation online. [Location] Just a 3-minute walk from Hiroo Station with excellent access. The restaurant is located along the main street. [Interior] Offers both semi-private and private rooms. The semi-private rooms are separated by curtains, so you won't be bothered by other customers. Great for dates or entertaining guests. [Order] Started with a toast with oolong tea! They have a wide range of drinks, so everyone can enjoy. The heart course costs 18,000 yen. The staff cooks the meat for you, so you can enjoy delicious meat in perfect condition. It's the best because you can focus on eating. The course includes the following: - Baby leaf lime salad: Colorful and cute flowers that are addictive with a refreshing taste. - Melting tartare yukhoe: The meat is cut into two sizes, so you can enjoy different textures. The fat melts instantly in your mouth. - Tongue: The most delicious part. Refreshing with salt ponzu and herb salt. The umami comes out with each crispy bite. - Wagyu tartare wrapped in sea urchin and seaweed: A perfect combination of meat and sea urchin. - Chateaubriand: Cooked rare and moist. Incredibly tender and impressive. The most delicious in the course! - Chopsticks rest: Granita made from Jackson fruit to reset your palate. - Slider truffle: A luxurious cutlet sandwich made with bakery bread. Enjoy the aroma of truffles and the richness of the meat. - Meat hot pot: Fillet meat. Mix and add heat. Easy to eat with green onions and sansho pepper. Perfect match with the meat that comes after. - Rib roast with grated radish and ponzu: Melts in your mouth instantly. - Harami: A rare cut. Goes well with fruity sauce. Thick cut with umami coming out with each bite. - Autumn soba: Kai no mi and grilled leeks. Kai no mi is marinated in wine for 2 days, making it moist and tender. When added to warm broth, the fat melts. Delicious. - Homemade cheesecake and sorbet: The cheesecake is a recipe from the owner's mother. A dense and satisfying rare cheesecake. - Choose from 3 types of tea and I chose Marron Glace × Vanilla. It's nice to be able to drink such authentic tea at the end of the course. Thank you for the meal! [Service] The staff were efficient and friendly. [Final thoughts] A high-quality meat full course where you can enjoy delicious food until the end!

Delicious meat. Meat meat meat! #Keisuke, the third son of the butcher #Yakiniku #Hiroo #Restaurant #Gourmet #Delicious food #Foodie #Love eating #Instagrammable #Tokyo #Minato Ward #Shibuya Ward #restaurant #gourmet #delicious #foodie #food lover #photogenic #Tokyo #Minato Ward #Shibuya Ward

[Hiroo] The best meat experience in life ✨ A must-visit for the top 100 restaurants on Tabelog! I love yakiniku! There are many delicious restaurants out there, but the Tabelog Top 100 for 2022 is unbeatable! I recently visited this restaurant in Hiroo, called "Okashiya Keisuke Sannanbo." The pride of our restaurant is the rare "Takamori Wagyu," of which only about 120 heads are produced annually! The meat is carefully selected and chosen. There was a certificate of a 1st class meat expert displayed. It's amazing how there are so many specialists in this field. Cheers with a Premium Malt beer! The fine bubbles are delightful. ● Salad with Flowers and Lime A refreshing salad with lime squeezed on it, giving it a fragrant touch! The appearance is cute and refreshing. ● Melting Meat Two layers of Yukke, one on top is melting Yukke with pepper as an accent! The diced Yukke oozes with the umami flavor of the meat when you chew on it. This dish is so cute. And now, under the spotlight, the meat appears ✨ The meat sparkles and shines, with thick slices of tongue and fillet! Cook slowly, wrap in aluminum foil, cover it, and let the heat penetrate inside. Salt Ponzu Seven types of herb salt from Yamaguchi Prefecture. The best way to enjoy delicious meat is to eat it simply. Tongue is so tender!! When it comes to yakiniku, tongue is a must. Delicious! ● Takamori Wagyu and Uni Uni is sweet! The Wagyu also melts. A blend of Kaonomi and Tomosankaku, it's undeniably delicious! The nori is crispy and the sushi rice is seasoned with red vinegar. ● Premium Grilled The thick slice of fillet meat that was grilled earlier!! Grilled over charcoal in the kitchen. The aroma of charcoal is great. It's incredibly tender, THE meat ✨ The fillet, which is supposed to be lean, has just the right amount of fat. It's perfect. Sake Kasu Granite with Dassai Jackson Fruit High-quality Wagyu is said to be fed with sake lees from Dassai, so it goes perfectly with Dassai! It's refreshing and perfect for refreshing your palate. Jackson Fruit is a high-end fruit. I recently received Jackson Fruit snacks at work. It's a tropical fruit that's mango-like but has a unique flavor. It's fun to look up. ● Slider Burger A hamburger with Chateaubriand!! Sandwiched between Truffle Bakery's salt truffle bread. Each item is delicious on its own, but when combined, it's a perfect marriage! ● Donabe Rice Plenty of fillet meat!! Cooked with bamboo shoots, bonito, and kelp broth for a comforting taste. Mix it up, and the heat from the meat spreads. I was worried it might be too much, but the leftovers were wrapped into onigiri for me! That kind of thoughtfulness makes me so happy (perfect for a midnight snack!) ● Today's Grilled Items Takamori Wagyu Harami and Tajima beef Kaonomi The Kaonomi is served with grated daikon radish, yuzu, and green onion for a refreshing taste. It's just the right thickness, thin yet with a strong meaty flavor!! The Harami is dipped in our homemade additive-free sauce. Harami is always great. ● Phantom Sukiyaki Yes, this is the last meat of the day. Takamori Wagyu Sirloin!!! Here it comes~ The Nasu's special eggs, with a rich yolk!! Black truffle is poured on top right before serving, the aroma is amazing~ It's incredibly tender, and the meat's fat is just mouthwatering. You can enjoy delicious meat until the very end. Each part offers a different enjoyment, so you won't get bored. ● Cold Noodles with Clams Refreshing and light with clam broth. Topped with shiso, kaiware, and lemon. So smooth. ● Dessert & Tea Huh? Tea? It's Mariage Freres. You can choose from three types: green tea, fruit, and marron glace and vanilla. It's seasonal~ Marron glace and vanilla.

Tokyo Hiroo gourmet restaurant selected as one of the top 100 in 2022, occasionally featured on TV, serves a selection of premium Japanese beef sourced from the rare "Takamori Wagyu" from Yamaguchi Prefecture, of which only about 120 cattle are produced annually. The restaurant has private rooms with striking red curtains. The meal options include courses priced at 15,000 yen (tax included), 18,000 yen (tax included), and 21,000 yen (tax included). We tried the "Cocoro" course priced at 18,000 yen. In short, the experience exceeded all expectations and was incredibly delicious! The course included baby leaf lime salad, melt-in-your-mouth meat, thick-cut tongue, Takamori Wagyu tartare and sea urchin sushi, premium Chateaubriand steak, seasonal palate cleanser, fillet cutlet slider burger, beef rice cooked in a pot, grilled dish of the day, rare harami with homemade sauce, truffle sukiyaki, seasonal closing dish, homemade cheesecake, and seasonal gelato. The various cuts of Takamori Wagyu like yukhoe, tongue, Chateaubriand, sirloin, harami, and more were all delightful. The tongue, in particular, stood out for its perfect cooking and tender texture. The fillet cutlet slider sandwiched in a truffle croissant was a unique and delicious combination. The truffle sukiyaki, bamboo shoot rice pot, choice of tea for the finish, and homemade dessert of gelato and cake were all enjoyable. Despite eating to the point of feeling incredibly full, there was no discomfort the next day, thanks to the high-quality beef. The private rooms make it suitable for private dining or business meetings. The attention to detail in the restroom amenities was also impressive.

A few minutes walk from Hiroo Station on the Tokyo Metro Hibiya Line. A famous restaurant. The interior has a woody feel, with each seat separated by red curtains creating semi-private spaces. They use high-quality beef from Yamaguchi Prefecture. I ordered the course menu "灯 -akari-" (15,000 yen including tax). - Baby leaf and flower lime salad - Melting beef tartare: Yuke. - Thick-cut tongue: the most delicious part. - Today's meat dish - Beef seared sushi that impressed sushi chefs - The best grilling of the day - Select cut grilled meat - Chopsticks rest: Granita - Slider burger: sandwiched with Chateaubriand cutlet. - Phantom sirloin sukiyaki with ultimate egg sauce - Seasonal closing dish: Ramen with beef bone soup? - Homemade cheesecake and seasonal fruits - After-dinner tea (coffee also available) I couldn't help but smile at the small light shining on the meat before grilling. It was fun. Full service. The staff, although part-time, were attentive and provided good explanations. The wine selection was decent. Everything from the sukiyaki to the dishes was delicious and made for an enjoyable time. Revisit: I will definitely come back. Thank you for the meal.

A place where you can enjoy fresh and rare meats. The yukhoe was delicious too! My partner usually gets an upset stomach when eating raw meat, but surprisingly they were fine this time. The meat was so good, I suppose. All the meats were delicious! Truffle lovers will absolutely love it. The dish with egg yolk mixed in is so good that you can keep eating it forever! And it looks great for photos! The homemade cheesecake dessert at the end was rich and delicious. It was nice that you could choose from Mariage Frères teas too! I think the quality of everything for this price is very reasonable. Thank you for the meal!

The restaurant has a style where the staff grills everything for you, and you can eat while listening to their explanations. It's a unique yakiniku place in Osaka with a carefully designed interior. They use far infrared roasters to cook the meat, which gives it a different taste from regular grilling. They have a lot of lean meat options, and it goes really well with wine. I would definitely want to visit this place when I go to Tokyo!

I visited the meat shop Keisuke Sannanbo that I had been curious about for a long time ⭐️ This time, I had the "15-item Kokoro Course". The Takamori Wagyu beef is a rare type of Wagyu that can only be obtained from about 100 cows per year. The sukiyaki with truffles and Nasu free-range eggs was incredibly delicious ❤️ They even made leftover rice into onigiri for us to take home (*ˊᗜˋ*)♡ The seats were separated by curtains, all seats were semi-private, the meat was cooked perfectly, and they used a far-infrared roaster that doesn't produce smoke or smell, making it a very nice restaurant (≧▽≦*)˚✩∗*ﾟ⋆ This yakiniku restaurant lives up to its slogan of "the best meat experience in life", and I definitely want to go back ⭐️

The rare Yamaguchi Takamori Wagyu beef, cut by hand in the best condition, was an unforgettable dining experience. The roaster used for cooking the meat is unique, using far infrared rays to slowly cook the meat without smoke or noise. The attention to detail by the staff is impressive, such as using a special burner for finishing meat sushi to avoid any gas smell. The staff's dedication is evident, with each piece of meat being cut with consideration for the individual characteristics of the cow. The sukiyaki is a must-try, with a special broth that is carefully prepared and enhances the flavor of the meat. The yukke and other dishes are also meticulously prepared, providing a delicate and exquisite dining experience that feels like a high-end French course meal. Additionally, the women's restroom features posters from the current Takarazuka Revue performance, signed by six members of the troupe. A must-see for Takarazuka fans.

The omakase course was incredibly delicious. The customer service at the restaurant was also excellent. It started with a salad of baby leaf and flower lime salad, followed by melt-in-your-mouth meat that was incredibly tender. The meat dishes included thick cuts of tongue, flavorful seared beef sushi, and the day's special grilled dish. The rib roast with grated radish was satisfying, and the palate cleanser was a citrus sherbet with a hint of sake. Next came the slider burger, which was mouthwatering, followed by select cuts of grilled meat, a special sirloin sukiyaki, and delicious beef bone ramen. The meal ended with homemade cheesecake and seasonal gelato, accompanied by post-meal tea, with three varieties offered - I chose the Marco Polo, which was excellent.

"The concept of the restaurant is to provide you and your loved ones with the best meat experience in life. It is a place where you can enjoy a selection of premium Japanese beef, including the rare 'Takamori Wagyu' which is produced in limited quantities of about 120 heads per year. The meat in the course menu is all cooked by a skilled meat chef, making it easy and enjoyable to eat. Our server, Arisa, provided excellent service and we were able to enjoy delicious meat throughout the meal. The premium Takamori Wagyu, with its sweet flavor and rich marbling from being fed with sake lees, was a unique and luxurious experience. The course menu was abundant and offered great value, with dishes coming one after another. I especially recommend the Hamburger Slider with fillet cutlet, made with truffle bread from Truffe Bakery. The restaurant pays attention to details like the tea served after the meal and the cute gold cow chopstick rest, which I ended up buying. The private rooms allow for a relaxed dining experience, and the location is convenient with easy access from the station. Highly recommended for those who love sweet and fatty premium meats. Today's menu for the 'Heart' course includes 15 dishes for 18,000 yen, featuring items like Baby Leaf and Lime Salad, Takamori Wagyu Yukke, Shabu-Shabu Sushi, Chateaubriand Steak, and a variety of other delicious dishes."

The high-quality Takamori Wagyu beef was incredibly rich in flavor. Just like how the taste of tuna can vary depending on what they eat, Angerme's Watabe mentioned that Oma tuna tastes delicious because they eat high-quality squid, so I wondered if it's the same for Takamori Wagyu beef, which is raised on Dassai sake lees. Not sure though. The course included: - Salad - Yukhoe (melting meat) - Tongue and tenderloin (daily meat dish) - Tomo triangle sushi - Shinshin (premium grilled meat) - Tajima beef lamp (special selection) - Sherbet (intermezzo) - Shinshin tare - Tenderloin cutlet (slider) - Sirloin (sukiyaki) - Ramen (finale) - Dessert - Black tea highball - Sake Everything was delicious! The slider was especially amazing, it just melted in my mouth. The hospitality was top-notch, and I had a great time! Full attendance was the best! I will definitely go back!

Located in Hiroo, this yakiniku restaurant has been selected as one of the top 100 restaurants on Tabelog. It is conveniently located near the station, on what I believe to be the main street of Hiroo, making it easy to find. The restaurant uses a rare type of wagyu beef called Takamori wagyu, which is said to be a "phantom wagyu" as only about 120 cows are produced annually. Takamori wagyu is a renowned beef from Yamaguchi prefecture, a place where beef was not really known before but has gained recognition through various competitions for its exceptional quality. The course menu is a full-attended style where all the dishes are grilled for you. The staff not only grills the meat perfectly but also provides attentive service in every aspect, from serving the meat to clearing the plates, all done with great care and without any hint of rudeness, creating a very pleasant dining experience. They use a smokeless roaster, so there's no smell lingering, which is a nice touch. I was initially skeptical about the far-infrared style of grilling, wondering if it would really cook the meat well, but I was pleasantly surprised by how perfectly it was done. The course menu includes various dishes using beef, not just typical yakiniku, so you won't get bored and will leave feeling completely satisfied, even debating whether to take the rice home due to the generous portions. Everything was incredibly delicious, especially the Chateaubriand which was truly impressive. The slider buns are made with salt truffle bread from Truffe Bakery (a neighboring bakery)! They pay attention to every detail, from the condiments to the binchotan charcoal used at the burner, showing a high level of dedication. The meal ends with Mariage Freres tea. The course was so satisfying and the quality was top-notch. The menu for the day included: Heart-Cocoro Course ¥18000 - Baby leaf lime salad - Melting meat: Takamori wagyu yukhoe (tomo-sankaku, rib roast) - Beef heart tataki - Thick-cut tongue: the most delicious part - Fillet meat marinade - Beef seared sushi: tomo-sankaku - Chateaubriand's exquisite grilling - Seasonal palate cleanser: Dassai and tankan sherbet - Fillet cutlet slider burger - Seasonal hot pot rice: fillet and bamboo shoots - Today's grilled dish: shinsin - Super rare harami with homemade sauce - Truffle suki-shabu: sirloin - Seasonal finisher: vongole dashi cold noodles - Homemade cheesecake and seasonal gelato - After-meal tea.

When you exit from the 2nd exit of Hiroo Station and walk straight for about 3 minutes, you will find a door to an underground shop. Upon opening the door, you will be greeted by a luxurious space. The seats are separated by beautiful velvet curtains, creating a private atmosphere where you can enjoy your meal without being disturbed by others. The menu offers three course options, and I tried the "心-cocoro-" course this time. The menu card on the table lists the course items in a way that leaves some details unknown, adding an element of excitement as you wait for the dishes. With full table service, you can focus solely on eating and have relaxed conversations. The course included the following dishes: - Flower and Lime - Melting Meat (Highland Wagyu Yukke) - Beef Heart Tataki - Tongue - Marinated Fillet - Sushi (Tomosankaku) - Premium Grilled Dish - Chopstick Rest - Slider (Chateaubriand Slider Burger) - Seasonal Clay Pot Rice - Today's Grilled Dish - Highland Wagyu Harami - Phantom Shabu-Shabu - Seasonal Closing Dish - Homemade Dessert Each dish was meticulously prepared and presented, showcasing the quality and creativity of the restaurant's cuisine. The highlight for me was the Chateaubriand, which was incredibly tender and flavorful. The meal ended with a refreshing homemade dessert, completing a truly satisfying dining experience.

[Shop Information] Genre: Yakiniku Reservation: Tabelog, Phone Budget: ¥15,000〜 I visited the meat shop Keisuke Sannanbo, located just a short walk from Hiroo Station! Here are the items we ordered: - Cocoro Heart ¥18,000 - Melting Beef Tartare - Beef Heart Tataki - Tongue with Salt Ponzu - Herb-Marinated Fillet - Meat Sushi - Premium Grilled Chateaubriand - Palette Cleanser: Dassai Sake and Tangerine Sorbet - Slider: Chateaubriand Fillet Cutlet Slider Burger - Seasonal Clay Pot Rice - Today's Grilled Dish - Beef Harami - Special Sukiyaki Sirloin - Seasonal Closing Dish: Cold Noodles in Clam Chowder - Homemade Dessert: Cheesecake with Shikwasa Gelato and Lemon Sauce - After-Dinner Tea The seating is all semi-private (with private rooms available) and the partitions are made of velvet, creating a luxurious atmosphere to enjoy the meat. The quality of the meat was really good, especially the fillet which was amazing! I was truly satisfied after going through the course. I highly recommend it to everyone.

Located a 3-minute walk from Hiroo Station, this restaurant with semi-private seating exudes a chic and sophisticated atmosphere typical of Hiroo. The meat courses range from raw meat to yakiniku, aburi sushi, and sukiyaki, offering a variety of ways to savor meat from every angle. Today's Menu: Cocoro Course - 18,000 yen - Flower and Lime Salad - Melting Beef Yukhoe - Beef Heart Tataki - Marinated Beef Fillet - Beef Aburi Sushi - Premium Grilled Thick-cut Beef Fillet - Seasonal Citrus Granita - Slider: Chateaubriand Truffle Sandwich - Seasonal Clay Pot Rice - Today's Grilled Dish: Tajima Beef Ichibo and Harami - Phantom Sukiyaki with Truffle - Seasonal Finishing Dish: Vongole Cold Noodles - Homemade Dessert: Sea Archer Ice Cream, Cheesecake - Red Wine: 990 yen - Cassis Soda: 850 yen - Peach Soda: 850 yen - 8% service charge added All meats are cooked by the staff in a full-attended service. The service is excellent, creating a special and luxurious experience. The food, course flow, high-end atmosphere, and comfort are all perfectly executed, leaving me completely satisfied. Thank you for the wonderful meal.

On a Saturday night, we made a reservation and visited for the first time with two people. Located right near Hiroo Station, "Okushoku-ya Keisuke Sannanbo" was established in 2016, specializing in the traditional "Takamori Wagyu" beef, which is produced only 120-150 heads per year and carefully selected for its lineage, served with a skilled grill master. The restaurant has a private atmosphere with all seats in semi-private rooms. It was selected as one of the top 100 restaurants in 2022, which caught our attention, and we finally had the chance to visit. There are three course options: 15,000, 18,000, and 21,000 yen, and we reserved the middle course of 18,000 yen. The lineup includes premium yukhoe, thick-cut tongue, seared sushi, Chateaubriand sandwich, clay pot rice, truffle suki-shabu, etc., featuring popular dishes that everyone loves. Overall, the quality of each dish was high, and the satisfaction level was quite high. Below are some comments on a few dishes: ▷Flower and Lime (Salad) A cute salad with edible flowers that are squeezed with fresh lime at the table. The flavor of freshly shaved lime is refreshing and enjoyable. ▷Melting Meat (Yukhoe) One of the best yukhoe I've had recently! It offers two sizes of yukhoe with different textures and melting times, providing a unique dining experience. ▷Thick-cut Tongue Another outstanding dish! Among high-end yakiniku restaurants, tongue is usually delicious, but this one stands out even more! The luxurious piece of meat is initially seared crispy on the outside, then cooked slowly with low heat, and cut by the grill master in front of you. It is juicy and tender, and can be enjoyed as is or with various seasonings. ▷Premium Grilled Dish (Thick-cut Fillet) The thick-cut fillet, presented with tongue, is showcased at the beginning of the course. After searing the outside, it is cooked slowly to perfection, then sliced and served again. It lives up to its name as a premium grilled dish, offering a delightful dining experience. ▷Slider (Chateaubriand Truffle Sandwich) A sandwich made with truffle bread from Hiroo's Truffle Bakery. The combination of truffle and Chateaubriand is luxurious, and the taste is a perfect match. ▷Seasonal Clay Pot Rice Unexpectedly, a clay pot rice dish is served during the course, allowing you to enjoy it with the following meat dishes. The broth's flavor is perfectly balanced, and the combination of Wagyu beef umami, bamboo shoots' texture, and the aroma of sansho pepper makes it a delightful dish. Overall, the quality and taste of the meat were exceptional, the service was attentive and friendly, and the atmosphere was cozy. Whether it's a date, anniversary, gathering with friends, family, business meeting, or gourmet event, you can't go wrong with this restaurant. I would love to visit again in the future. ▼Order - Cocoro 18,000 yen ▷Flower and Lime (Salad) ▷Melting Meat (Yukhoe) ▷Beef heart sashimi ▷Thick-cut tongue ▷Marinated beef fillet ▷Grilled beef sushi (Tomosankaku) ▷Premium grilled dish (Thick-cut fillet)

I enjoyed a luxurious yakiniku experience at the popular yakiniku restaurant "Oniku-ya Keisuke Sannanbou" in Hiroo, which has been selected as one of the top 100 restaurants by Nikkei. They use a premium wagyu beef called "Takamori Wagyu," which is raised with a unique blend of high-quality sake lees and rice flour from "Dassai" sake, and only about 150 heads are circulated annually. I was particularly impressed by the use of a smokeless roaster that cooks the meat slowly with far-infrared rays, so the smell doesn't stick to your hair or clothes! The restaurant offers full-attended service in private half-booths, making it a great choice for business meals or dates. I was completely satisfied with everything I tried, but here are some highlights from the "Cocoro Course" I had: - Baby leaf lime salad - Melting beef yukhoe and tataki - Thick-cut tongue meat - Marinated fillet meat - Beef seared sushi - Superbly cooked Chateaubriand - Seasonal palate cleanser with mandarin orange granite - Fillet cutlet slider burger - Seasonal clay pot rice - Tajima beef dish on rock salt plate - Rare "Takamori Wagyu" harami with homemade sauce - Truffle sukiyaki - Homemade cheesecake and seasonal gelato - After-dinner tea selection from Mariage Frères When I first saw the course menu, I was worried if I could finish it all, but the small portions of delicious cuts were served at a good pace, so it was surprisingly manageable! The course menu, with attention to every detail from salt to soy sauce, guarantees satisfaction. There are also plenty of drinks like sake and wine that pair well with the meat. I had a luxurious and happy time at the restaurant. If you're interested, you can find the restaurant information below: Oniku-ya Keisuke Sannanbou B1F Honkoku Building, 5-2-25 Hiroo, Shibuya-ku, Tokyo 3 minutes walk from Hiroo Station 17:30-23:00 (L.O 22:00), Closed on Sundays Price range: 18,000-23,000 yen All seats are semi-private (up to 8 people) Full-attended service for all dishes Birthday plate available for an additional 2,000 yen

I visited a high-class yakiniku restaurant near Hiroo Station, recommended by a friend. As I descended the stairs to the underground location, I was impressed by the stylish atmosphere that greeted me even before entering the restaurant. However, once inside, the handsome and friendly deputy manager welcomed me, making me feel at ease. The seating was in semi-private booths separated by luxurious curtains. The roaster had a curved frame that allowed the fat to drip down easily, maintaining a consistent temperature throughout. The facility was well-designed, emitting almost no smoke, so there was no smell on clothes, making it perfect for dates or entertaining. The experienced and beautiful yakiniku chef expertly grilled the premium Takamori Wagyu beef from Yamaguchi prefecture, showcasing its delicate flavors. The meticulously grilled meat offered a perfect balance of tenderness, aroma, and juiciness, providing a constant sense of happiness and satisfaction. My former colleague who accompanied me was delighted, and I found myself becoming equally pleased. We ordered the "Heart-cocoro" course for ¥18,000 each, along with premium malt beers and oolong tea, totaling ¥38,490 plus service charge for two people. The dishes we had were all incredibly delicious and impressive, but four in particular stood out: the superbly grilled Chateaubriand, the incredibly tender tongue meat, the seasonal clay pot rice, and the slider with truffle-scented fluffy salt bread and crispy, juicy fillet cutlet. The restaurant is a top 100 yakiniku establishment on Tabelog, and it's easy to see why with its high-quality offerings and excellent service. The combination of the beautiful grilling skills of the chef, the attention to detail, and the entertaining anecdotes shared by the charming deputy manager made for a truly satisfying dining experience. I highly recommend this restaurant for special occasions or entertaining, and I look forward to visiting again in the future.