Budget: 21,000 yen Omakase course + Fried rice addition ◆Kimchi assortment 1 kimchi per person. This time, the kimchi was delicious, except for the eggplant kimchi. ◆Tongue salt, Harami salt Consistently delicious. The harami could have been bigger. ◆Liver salt Personally, the best liver I've ever had. It's sweet and doesn't even need sesame oil. I could eat about 4.5 pieces. ◆Shinshin Lemon, also known as Kinryuzan, is Shinshin. And we got 2 pieces. It's delicious and light, you could eat as much as you want. ◆Chateaubriand This is truly tooth-friendly. It's so tender and goes well with the sauce. ◆Harami with sauce Second time having harami. The sauce pairs well with it. If it was bigger... ◆Sirloin This was cut differently from the previous short course. It's huge. The first bite is light, but it gets heavier with each bite. It's only edible with grated ponzu. ◆Tongue miso, Upper mino This was a new zone for me as well. It's the lower part of the tongue that they occasionally sell. The texture is firm. The mino is normal. The miso flavor is quite salty. ◆Cold noodles The noodles and soup are incredibly delicious, the ultimate bowl. ◆XO sauce fried rice addition I heard the fried rice was amazing, so I pre-ordered it. It was pretty much as expected. Fluffy. It was my first time trying XO sauce, and I might not be a fan. It has a unique taste. ◆Melon A solid slice. Sweet and delicious. The previous short course for 15,000 yen, which didn't include sirloin and offal, had a better balance of price and taste. The liver, Shinshin, and cold noodles stood out. The tongue, harami, and chateaubriand were also good. The rest was okay. I was able to go twice with my own reservation, so I'm satisfied even if this is my last time. It's quite a price to pay over 20,000 yen, after all.

Budget: 20,000 to 25,000 yen Order: Chef's choice course only Duration: 1.5 to 2 hours Reservation: By phone Located just a 2-minute walk from Akasaka Mitsuke, this seemingly impregnable yakiniku restaurant is said to be only accessible to a select few connoisseurs. The atmosphere exudes a legendary vibe that is truly captivating. Securing a reservation here is a daunting task, with cancellations being the only hope. The quality of the beef, from tongue and liver to prime cuts, is undeniably exceptional. The tongue and liver, in particular, stand out as superior offerings. The prime cuts, while delicious, are relatively standard. The variety of offal is also tasty but not extraordinary. If a la carte was an option, I would indulge in unlimited servings of tongue and liver. The plain taste of the prime cuts, devoid of any seasoning, showcases the high quality of the meat. Overall, the dishes are undeniably outstanding. Those who enjoy fatty cuts will be delighted, but those with a lower tolerance might find it overwhelming towards the end. The highlight of the meal was undoubtedly the cold noodles, which were divine. The quality of the noodles, both locally sourced and imported, was exceptional. I would definitely love to visit again if given the chance. [Course Details] - Assorted Kimchi - Premium Tongue - Liver with Salt - Grilled Shinshin - Harami (Skirt Steak) - Premium Fillet - Sirloin - Upper Minoo - Miso Tongue - Fried Rice - Morioka Cold Noodles - Melon

Just a 2-minute walk from Akasaka Mitsuke Station, I visited the renowned "Akasaka Raimon" which has been awarded the GOLD AWARD and is considered one of the top 100 yakiniku restaurants in Japan. After climbing the Gold Dragon Mountain over 3 years ago, I finally received an invitation and was able to pass through the narrow gate! Unlike the a la carte menu at Gold Dragon Mountain, here they offer course meals. Despite feeling a bit anxious about having to cook the meat myself, there was a professional at the table who expertly grilled the meat for us. What luck! We started with the special tongue and harami. The portions were generous as it was for 6 people! The tongue was thickly sliced with a crisp texture and very juicy and delicious. The harami was perfectly grilled and full of flavor! Next was the liver. Just like at Gold Dragon Mountain, the liver here is the best! We were served the shinsin, special fillet, and harami. We enjoyed them with egg sauce. Among them, the fillet was perfectly grilled, tender, sweet, and absolutely amazing! Lastly, we had sirloin, which looked fantastic and was like a steak! We enjoyed it with grated daikon sauce, and it was incredibly juicy and delicious. We finished off with Morioka cold noodles topped with pickled vegetables. The noodles were smooth with a good chew, and the soup was refreshing and even better than the original. We enjoyed every dish until the end. [Today's Menu] 1. Assorted Kimchi 2. Special Tongue 3. Harami (Salt) 4. Liver (Salt) 5. Shinsin (Seared) 6. Special Fillet (Chateaubriand) 7. Harami 8. Sirloin 9. Morioka Cold Noodles 10. Dessert, Melon

Akasaka Raimon "Akasaka Mitsuke" Menu: Kimchi assortment, Special tongue, Salt harami, Liver salt, Shinshin aburi, Tare harami, Special fillet, Sirloin, Morioka cold noodles, Melon. One of Japan's top yakitori restaurants with reservations that are nearly impossible to get. New reservations are not accepted, as they are only available to those with reservation slots, so if you want to go, you'll have to be taken by someone who has a slot. This time, I was invited by a regular customer and was able to visit for the first time. First, we had a hearty assortment of special tongue and salt harami. When it comes to Raimon, tongue is famous, but the cut is different from other stores and the saltiness is exquisite, making it a unique dish that can only be found here. The salt harami didn't feel particularly special. The most memorable dish was the liver salt; there was no unpleasant smell, and I could even taste a sweetness, which allowed me to enjoy it even though I'm not a fan of liver. The tare dishes also arrived in a hearty portion. While I thought the balance with the tare was good, I felt that there are many other places with more delicious tare yakiniku. The sirloin was refreshing with grated ponzu, and the finale of cold noodles, which I have had delivered before but never in the restaurant, was truly unique and delicious. The tongue, liver, and cold noodles were so delicious that I want to eat them again!

Located at the top of Kinryuzan, the gate that can be seen at the end is known as RaiMon, which is ranked first in the nationwide grilled meat category on the Tabelog Gold review site, making it the most difficult restaurant to book a reservation at. Their unique taste is unparalleled. Today's menu includes kimchi assortment, special tongue, harami (salted), liver, sirloin, seared special fillet (marinated), and Morioka cold noodles. For dessert.

I have visited Kinryuzan several times, but this was my first time here. I was really looking forward to it because I had always wanted to come. The meat was exceptionally delicious! The tongue, harami, and chateaubriand surpassed any yakiniku I had eaten before. It was amazing! However, the smoke was quite intense. My eyes were stinging, and tears were streaming down my face.

I visited Raifuku, the best yakiniku restaurant in Japan, for the second time and once again experienced its greatness. The quality of the meat, such as tongue, liver, and sirloin, is outstanding compared to other restaurants. The crispy texture of the tongue with salt is reminiscent of Kinryuzan. The salt and pepper are just right, making it truly delicious. The liver with salt has no unpleasant smell and is very sweet. I also had the rumored XO sauce fried rice! This was my third bowl of rice, but I don't care because it's so good! The Morioka cold noodles are consistently delicious. The smooth and chewy thick noodles and slightly sweet yet refreshing soup go perfectly together, making it a popular choice for a finishing dish. Overall, the quality of the food was amazing. I would love to visit this restaurant again if given the chance. Thank you for the meal.

Thank you for viewing. I would appreciate it if you could give me your 'likes,' 'follows,' and 'save the store.' I revisited the famous restaurant 'Akasaka Raimon,' which is a Tabelog Award 2023 Gold winner and one of the top 100 restaurants. This time, I went with a group of 6 people. The restaurant is currently ranked number one in the nationwide Tabelog yakiniku restaurant ranking. We had a great time with the head chefs of a famous sushi restaurant and a charcoal-grilled restaurant. We started with a platter of kimchi, and the eggplant kimchi was delicious. We couldn't help but ask for seconds. Next, we had a platter of tongue salt and salt harami, beautifully arranged. The thickly cut tongue salt was incredibly delicious, and the harami was also thick and tasty. The chewy liver salt was sweet and delicious, and we lost count of how many we ate. It was another satisfying meal. The menu included 'Kimchi Platter,' 'Special Tongue Salt,' 'Special Salt Harami,' 'Special Liver Salt,' 'Chateaubriand,' 'Shinshin,' 'Harami,' 'Rice,' 'Sirloin with Daikon Oroshi Ponzu,' 'Upper Mino,' 'Miso Tongue,' 'Miso Liver,' 'Fried Rice,' 'Morioka Cold Noodles,' and 'Melon.' We had a very enjoyable time and would love to visit again. Thank you for the meal.

The gathering of 6 people was wonderful again this time. It was amazing. We had a selection of kimchi, special tongue salt, salt harami, special liver salt, seared shinshin, harami, chateaubriand, sirloin, upper mino, miso tongue, miso liver, Morioka cold noodles, homemade XO sauce fried rice, and melon.

Kinryuzan is great, but Raimon is in a league of its own. The quality of the yakiniku is outstanding. The course menu is satisfying, with plenty to eat and drink, and high-quality meat for just around 20,000 yen. The menu includes kimchi assortment, beef tongue assortment, liver, harami assortment, chateaubriand, heart and tripe hormone, cold noodles, musk melon, and pudding.

After a long time, I visited Laimon. On this day, we had a meat feast with 7 people at a 6-person table in the back. We started with the special selection tongue salt as usual, followed by liver salt, three types of marinated meats, sirloin, miso tongue, and top mino. The taste of the tongue salt is exceptional as always. Although there were some parts closer to the tongue center this time, the cutting and seasoning were outstanding. The marinated harami was served with special sauce, shinsin, and fillet with sauce and egg yolk, offering a variety of ways to enjoy without getting tired of it. The last miso tongue and top mino required rice to fully enjoy the seasoning. In the end, I shamelessly ended up eating two bowls of white rice this day (laughs). For the finale, we had the special fried rice and the classic cold noodles. We also enjoyed a lot of spicy simmered eggplants this day and left fully satisfied. This restaurant is one of the top places with reservations impossible to get, but it's no wonder that customers from all over Japan flock here. [June 2023 Chef's Choice] ★Special Selection Tongue Salt, Harami Salt ★Liver Salt ★Spicy Simmered Eggplant ★Assorted Kimchi ★3 Types of Marinated Meats (Harami, Seared Shinsin, Special Fillet) ★Sirloin with Grated Ponzu Sauce ★Miso Tongue, Top Mino ★Special Fried Rice ★Cold Noodles ★Fruits (Melon, Cherries) (Drinks) ★Beer ★Lemon Sour Bill: Approximately 25,000 yen/person

It is the pinnacle of Japanese yakiniku restaurants, known to all. Unlike Kinryuzan, they offer courses. There are only 2 counter seats, and tables for 4 and 6 people, so being able to go there is lucky. You can enjoy several delicious yakiniku dishes, mainly focusing on tongue and fillet. - Tongue: They cut the tongue vertically, including the tongue base, to create a three-dimensional taste and texture in one slice. It has a strong umami flavor with just the right amount of saltiness. It is a top-notch dish. - Harami (skirt steak), Salt, Liver: They quickly sear it and the sweetness and clear flavor are wonderful. - Chateaubriand: The tenderness is superb, and the flavor of the lean meat is outstanding. - Shinshin: Grilled yukhoe. The meat flavor is strong and the taste is rich. - Harami, Sauce: Thick slices with a juicy texture and unbelievable chewiness. - Sirloin: Large, thick slices that are juicy and allow you to fully taste the sweetness of the marbling. It is wonderful with grated ponzu sauce. - Miso tongue and cold noodles: The new standard for Morioka cold noodles started here. The thick, chewy noodles and the clear, flavorful soup with a thick texture are a perfect match. It is highly recommended. I am looking forward to visiting again before the end of the year. The fact that they continue to evolve is truly impressive.

Swipe #Akasaka Mitsuke "Akasaka Raimon" It's been exactly a year~ Classic tongue start, tender liver with sesame salt, tongue with salt, harami with salt, kimchi platter, liver with salt, sirloin with salt, fillet, seared yukhoe, harami, miso tongue, cold noodles, melon #Tea Tokyo #Tea Akasaka Mitsuke #Tea Yakiniku

The quality of the meat is top-notch with no complaints. It's hard to make a reservation, but I like the cozy atmosphere with a small number of seats. The smoky smell adds to the authentic BBQ experience, which I personally don't mind. Just like Kinryuzan, they serve excellent tongue and all the red meat and offal are great too! Of course, the cold noodles at the end are amazingly delicious. From start to finish, it was outstanding!

I was able to come to Akasaka Mitsuke [Akasaka Limon] for the first time in about a year!! Tan ❤️ Salt Harami ❤️ Eggplant Kimchi ❤️ It was so delicious that I had seconds! It's amazing whether you eat it on top of rice or just by itself!! Shin Shin ❤️ On the rice with egg yolk sauce ✨ The cold noodles are perfectly finished ❤️ The freshly boiled asparagus from the chef's hometown was also good. It was so delicious! I was stuffed! Next time will be in 2025!

It was a long-awaited visit to Imo-san, and it was truly amazing. The quality of the tongue from the beginning was on another level. I don't think there is any other place where you can eat just tongue like this. The quality of the regular meat was also outstanding, and it paired perfectly with the sauce. I was impressed from start to finish. I am grateful for being invited to such a special seat. I hope to visit again soon! Thank you for the delicious meal!

Tokyo Akasaka's "Akasaka Raimon" is a yakiniku restaurant that can be called the narrowest gate in Japan. They offer yakiniku courses featuring carefully selected meats from the renowned yakiniku restaurant "Kinryuzan." On my first visit, I enjoyed everything, but the deliciousness of the "tongue" stood out. The thick-cut tongue had a good fat content, a firm and juicy texture, and a rich umami flavor. It was delicious on its own and also when topped with lemon sauce and green onions. The "shinsin," lightly seared and dipped in raw egg yolk and sauce, was also delicious, pairing perfectly with rice. The "Morioka cold noodles" served as the finale had a great texture and a slightly sweet soup, which was fantastic. The homemade XO fried rice was also delicious. It was a great meal. Thank you. Items ordered: - Upper tongue - Salted harami (skirt steak) - Liver with salt - Seared shinsin - Yukhoe (Korean-style beef tartare) - Chateaubriand - Harami - Sirloin with grated daikon radish sauce - Miso tongue - Upper tripe - Fried rice - Morioka cold noodles Additional order: Tongue, earlobe, and tenderloin.

■ Check Point - Akasaka Raimon, one of Japan's top yakiniku restaurants run by the daughter and son-in-law of the famous Yakiniku Kanryuzan - Course duration: 2 hours 10 minutes - If you love yakiniku, everyone wants to experience the legendary difficulty of making a reservation at Akasaka Raimon. - Unlike Kanryuzan's a la carte menu, Raimon offers course meals. - Located just a few seconds from Akasaka Mitsuke Station, between Big Camera and a pachinko parlor, the access is excellent. - The exterior is a small building with a sign that says "Akasaka Raimon" on the 4th floor. - The interior is cozy with only 3 counter seats, 6 table seats, and 4 table seats. - Operating only 2-3 days a week, reservations are extremely difficult to secure. - Raimon's course starts with salt, then moves on to sauce, horumon, rice, cold noodles, and is quite filling. The meat is not heavy with fat, so you can enjoy it until the end. - The beautifully arranged special tongue salt is juicy and delicious. - The crispy harami with salt is always impressive. - The special liver salt grill is fresh and delicious without any unpleasant smell. - The lightly seared shinsin is served rare and is a classic dish to enjoy with sauce and egg. - The chateaubriand has a moderate amount of fat and a strong meaty flavor. - The sagari with sauce is juicy and flavorful. - The sirloin is not too fatty and has a strong meaty flavor. - Miso tongue and top mino are enjoyed with a special miso sauce. - The mino is cooked just before it's fully done to maintain its crunchy texture. - The Morioka cold noodles with sweet soup and smooth noodles are a popular dish at Raimon, selling out 1,000 servings in a day for takeout. - The yakiniku at Raimon is truly delicious! - Omakase Course: - Kimchi - Special Tongue Salt - Harami Salt - Special Liver Salt Grill - Shinsin (lightly seared) - Harami - Chateaubriand - Sirloin - Miso Tongue, Top Mino - (Additional) Tongue Salt, Hile Mimi - XO Sauce Fried Rice - Morioka Cold Noodles ◆ I hope this information is helpful for you to save ◆

I uploaded a photo of the delicious Morioka Reimen that didn't appear as the first picture. Of course, meat takes priority haha. It's more delicious than the three major Reimen in Morioka, and the way to eat it is also the Morioka way (adjusting the spiciness with kakuteki). Words are unnecessary when it comes to such delicious meat. It was fun talking with Takahashi-san about Iwate after a long time. I should have asked about more yakiniku restaurants in Iwate haha. Thank you for the meal. Looking forward to the next time at Kinryuzan. #Akasaka Raimon #Raimon #Kimchi Assortment #Special Tan Shio #Special Liver Shio #Shin Shin Aburi #Harami #Special Fillet #Sirloin #Upper Mino #Morioka Reimen #Fruits #Tabelog 2023 Gold #Kinryuzan #Yakiniku #Grilled meat #Grilled meat