There are many yakiniku restaurants that surprise with their meat, but there are few that surprise with their appetizers. Starting with a variety of appetizers, the conversation and drinks during the date will flow smoothly. My personal recommendation is the tomato stewed tongue. The wagyu yukhoe can be eaten Kinpa-style with seaweed and rice. I don't like greasy food, so the grilled shabu-shabu served next was a hit with its refreshing daikon radish and dashi. Watching the chef's beautiful knife skills while eating is very pleasant. And the friendly atmosphere is just right, even during a date. The conversations with the other staff members were enjoyable, and I was able to enjoy the meal until the end. The route to the restaurant is the opposite of the bustling atmosphere of Ebisu's main street, with a calm vibe. (And if you head left from this building, you can quietly pass through the back streets without going through the hotel district and arrive at the hotel◡̈) *It's also rare that pets are allowed. - Course Contents - [173 Course] ¥8,500 ☞ A reasonable price that is also easy for a second stop, great value for money ❤️ Appetizers ☑️ Namul [asparagus/mushrooms/red core radish/bean sprouts] ☑️ Kimchi [pickled radish/cabbage/lotus root/edamame] ☑️ Mini dishes [cream cheese/tomato stewed tongue/roast beef/chijimi] ❤️ Wagyu Yukhoe ↪️ Kinpa-style with rice topped with perilla leaves ❤️ Grilled shabu-shabu ↪️ Light and refreshing with dashi and grated daikon radish ❤️ Assorted meats [premium tongue/premium harami/came no ko/kainomi/teppan/liver/zabun ton] ❤️ Today's meat chunk ❤️ Beef bone soup ❤️ Choice of finale ↪️ Curry or cold noodles ❤️ Dessert ↪️ Sesame almond tofu ┈┈┈┈ [Restaurant Information] ┈┈┈┈ [Restaurant] Yakiniku 173 Mukoyama [Access] 3 minutes walk from Ebisu Station [Genre] Yakiniku [Budget] From 15,000 yen ✒️ We look forward to your thoughts and comments on the restaurant.

I used it with my dog. We spent a very relaxing time with three people and one dog. The appetizers were very luxurious from the beginning, and I was very satisfied with the course price. The meat was also lean, not too heavy, and the hormones had good quality fat, so it was very delicious without carrying over to the next day.

I revisited a wonderful yakiniku restaurant that a friend took me to before. I was very satisfied with the taste, presentation, portion size, and price! #Yakiniku173Mukouyama #Yakiniku #Ebisu #Restaurant #Gourmet #DeliciousFood #Foodie #FoodLover #Photogenic #Tokyo #MinatoWard #ShibuyaWard

The atmosphere at Yakiniku 173 Mukoyama in Ebisu, Tokyo is great, and the taste is exceptional. There are many unique dishes that you can only find here, and they are very satisfying! Everything from the Yukke was delicious. I especially loved the Yukke and ended up getting seconds (lol). The Salt Mino, Chunk Meat, and Harami were all excellent. Eating them with garlic butter and ponzu sauce was amazing. The curry was even better than at a curry restaurant. I highly recommend this place for a date or a business meeting. ☺️

The other day, I was invited by my friend Mikiti to a dog-friendly yakiniku restaurant called Yakiniku 173 Mukoyama. The food was delicious! Some of my friends had been here before and I had seen it on Instagram, so I was looking forward to it. It's located in a relatively new building up the hill from Ebisu Station. There are other yakiniku restaurants nearby, so they must be competing to be the best. And let me tell you, the food was really delicious, so I definitely want to go back again. They have seats for dogs, which is very rare for a tasty restaurant. It's so rare to find such beautifully marbled and tender yakiniku that you can enjoy with your beloved dog. Plus, they have homemade jerky for the dogs, made from beef tongue skin and liver, turned into chips. It's amazing! My dog's expression was priceless (laughs). He's still far from being a model, but you can tell he really enjoys the delicious food. I captured the moment when he yawned. Thank you for the wonderful meal.

Dogs are allowed inside the restaurant! They have a menu for dogs too! The appetizers, yukhoe (Korean beef tartare), meat dishes, cold noodles for finishing, almond jelly dessert, and the birthday plate with assorted fruits were all delicious!! I am very satisfied and full♡ Dogs can only be in private rooms, so it is recommended to make a reservation before going♪

There is a shop located about a 3-minute walk from Ebisu Station. It is on the 5th floor of a building. The interior of the shop has a slightly dim light and a stylish atmosphere. You can see Ebisu Station from the large window near the entrance, creating a nice ambiance. This time, I tried the 173 course (8500 yen). The first appetizers alone were quite diverse and all delicious. You can enjoy them with some drinks. The Yukhoe (Korean beef tartare) was also delicious. The meat selection includes satisfying cuts of meat. The staff will teach you how to grill the meat, but you will cook it yourself. For the meat chunks, the staff will grill them and then cut them for you. There is also hormone (offal), and all the meat is neatly cut and delicious. For the finale, you can choose between curry and cold noodles. The portion size of this course was sufficient.

Visited "Yakiniku 173 Mukouyama" in Ebisu, Tokyo✨ It has a sophisticated and adult atmosphere, a stylish yakiniku restaurant in the heart of Ebisu. We enjoyed luxurious and high-quality meat. The chef, a Korean, prepared 12 serious appetizers including various kimchi, lotus root, edamame, dried radish, and vegetables I've never tried before. They were all delicious and offered a variety of textures. We also had 5 types of namul and a seasonal chijimi, cream cheese soy sauce pickled kimchi, yukhoe, and kimbap. The raw meat was juicy and the egg yolk added richness. The yakiniku was seared quickly like shabu-shabu, resulting in a tender and crispy texture. The harami was not lean but a flavorful organ meat. The chateaubriand was incredibly juicy and tender. The hormone had a nice chewiness and sweetness without being too greasy. The collagen content is great for women. The cold noodles had a clear soup with a perfect balance of umami and acidity. The dessert, sesame almond tofu, was rich and delicious. I loved it so much that I want to go back again. The private rooms are also great for a date night. Highly recommend the 173 course for ¥8,500. Open from 5 pm to 11 pm, closed on Sundays. Reservation available. Contact: 050-3135-2629. #PrivateYakiniku #YakinikuEbisu #PetFriendly #PrivateDate #EbisuDate #EbisuYakiniku #yakiniku173_mukouyama

The quality of the meat and the customer service were both satisfying at this restaurant. The new staff member was working hard. The appetizers went well with the drinks, and the curry at the end was delicious. I definitely want to visit again! <Appetizers> Pork belly, roast beef, seasonal chijimi, cream cheese soy sauce pickled kimchi (lotus root, Chinese cabbage, edamame kimchi, dried daikon radish), namul (bean sprouts, red core radish, snap peas, mushrooms) <Raw meat> Japanese beef yukhoe and kimbap <Thinly sliced meat> Grilled shabu-shabu with ponzu sauce and grated daikon <Yakiniku> Top tongue, top harami, sirloin, hormone 2 types <Soup> Sollongtang soup <Finale> Cold noodles / 173 curry <Dessert> White sesame almond tofu and dantelle

Standing on the mountain, Yakiniku 173 invites you to a feast of meat as you open its door. The sound of sizzling meat fills the air, signaling the start of the Yakiniku banquet on the smoky teppan stage. The flickering charcoal fire warms the heart as the marbled meat melts on the tongue, spreading its delicious flavor. Behind the scenes, the craftsmanship and passion of the artisans reside. A luxurious feast adorned with carefully selected meats unfolds. The blissful sensation that spreads in the depths of the tongue leads to ecstasy. Savoring each piece of premium meat, becoming a traveler. Forgetting time, experiencing a moment filled with happiness. The earth of the mountain breathes, echoing the joy of meat. A moment of pure happiness, Yakiniku 173. A treasure trove of exquisite Yakiniku, ultimate elegance. The mountain breeze caresses the shoulders, spreading tranquility in the heart. Yakiniku 173, where those who gather resonate and indulge in meat. A waltz of happiness dancing on the tongue, a feast of moving meat.

So as usual, I forgot to take photos. They served some appetizers and a dessert that was like udon noodles. I didn't take any pictures of the most important part, the meat. But that just shows how delicious it was. It was a Monday, so there weren't many customers and it was quiet. The restaurant was clean and had a nice atmosphere.

A clean and tidy restaurant with very polite staff. The meat is also carefully selected, tender, and delicious. I recommend going with the image of enjoying small portions of delicious food in a stylish way. It may not be enough for those who want to eat a lot of meat.

I was invited by a friend again and went to the restaurant. The friend has a great sense of choosing restaurants. Thank you so much. The restaurant opened in March 2022 in Ebisu, and it is a separate residence produced by Yakiniku 173. I sat at the counter where I could see the cooking process, which was exciting (there are also table seats available). The chef who prepared the dishes is from Korea and has been studying Yakiniku since graduating from culinary school (although he personally likes Japanese cuisine). I was surprised by the speed and beauty of his hidden knife skills. Watching him cut the meat carefully made me even more excited. Sitting at the counter like this is so enjoyable. The menu included a salad with Yakiniku sauce-based dressing, a kimchi platter with various vegetables, a namul platter with different vegetables, carefully selected wagyu tataki, Yakiniku sauce with mustard soy sauce, green chili apple vinegar, beef tongue cut finely with a hidden knife, premium harami steak with garlic butter or kujo negi, lean lamp chops, liver and leek, wagyu sukiyaki with premium rib roast, delicious rice in a pot, and a selection of desserts made by a pastry chef. From start to finish, I was extremely satisfied. And the price for all this was unbelievable! It was truly the most surprising and satisfying course I've had recently. The harami, liver, and rice in a pot were particularly delicious. It was amazing, thank you for the feast.Visited in November 2022Location: 3 minutes walk from Ebisu Station

Tokyo Ebisu gourmet! The new branch of Yakiniku 173 has a clean and stylish interior with private rooms available for a more private dining experience. I made a reservation for the 8,000 yen (tax included) course, and I was surprised by how fulfilling it was! The highlight was definitely the chunk of Harami meat! It was cooked slowly, rested, sliced, and then topped with either Kujo green onions or garlic butter before grilling. I asked for a half-and-half order and it was amazing! The meat was tender, with just the right amount of marbling, and the toppings complemented it perfectly, making it shockingly delicious! The kimchi edamame, liver and leek cooked on a hot plate, and the beef-filled clay pot rice were also outstanding. If you have two people, the course is definitely worth it! I was worried about finishing all the food in the course as I have a small appetite, but everything was so delicious that I finished it all in no time! The staff were friendly and approachable, making the dining experience even better.

November 29th is "Good Meat" Day. When it comes to good meat, you have to go for yakiniku, so I went to Ebisu to eat. I walked up a narrow slope along the Yamanote Line tracks after exiting the west exit, following the directions from my Google Maps which led me to a slightly wider road next to Shake Shack, and then up the stairs next to the Family Mart, and further up the stairs on the right side... it was quite a workout (^^; Well, it was good exercise before eating yakiniku. The restaurant is close to the station, and you can see the Yamanote Line platform from the window. I sat at the counter and ordered the 8,000 yen chef's choice course. The first drink was a draft beer, Premium Malt 860 yen. The appetizer was tongue simmered in tomato. Very stylish~! Mukoyama Salad with a dressing based on yakiniku sauce. The spiciness of gochujang goes well with the salad! Different from the usual Korean-style Chogeri Salad. Namul assortment with radish, eggplant, and red core daikon. The eggplant is really garlicky. When you eat it, a subtle garlic aroma spreads in your mouth. The Namul of radish was also unusual. Kimchi assortment with edamame, lotus root, dried daikon, and kaki greens. All things I've never tried before! Edamame in kimchi, who knew. The texture of the dried daikon was interesting~. Salted beef loin with black pepper on top. It's wrapped in tataki. The onion slices are not too spicy. The shiso leaves are refreshing. Upper tongue - be careful not to overcook it (laughs). The crispy texture was also enjoyable. Chunk steak - oh, this is impressive! It's from the harami part. 200g for two people. The staff cooked it for us. After it was cooked, they took it to the kitchen, cut it, and brought it back! I chose green onions as a topping, but garlic butter is also available. But I think green onions were the right choice for me. I'm curious about the garlic butter, but since the harami is low in fat. I was able to eat the green onions refreshingly. The sauce options were yakiniku sauce, green chili salt sauce, and spicy soy sauce. Strictly selected lean meat - Shinshin and kainomi. Shinshin with green chili salt sauce, and kainomi with sauce. Shinshin is topped with garlic chips and wasabi after grilling. Wasabi's refreshing spiciness makes it zero calories, right? It's just my imagination (laughs). Kainomi was enjoyed with spicy soy sauce (^^). Liver and hormone - even I, who don't like liver, could eat it. Lastly, wagyu sukiyaki. Please see the continuous photos (laughs). Ah, I want some white rice~ (^^; It's undoubtedly delicious with rice, but my stomach was already reaching its limit (cries). So they made onigiri with the leftover rice for me. Amazing!! For dessert, I had sesame almond tofu. Oh, I also drank some makgeolli along the way. It was a perfect meat course for a good meat day (^^).

Head to Yakiniku 173 Mukoyama on the 5th floor of a stylish building along the Yamanote Line near Ebisu Station. The atmosphere is sophisticated and calming. We sat at the counter where we could watch the chef at work. We opted for the omakase course at 8,000 yen, which was definitely more cost-effective than ordering individual items. The meal started with a refreshing draft beer and tomato-stewed beef tongue, which was tender and complemented by the acidity of the tomato. The salad with a spicy dressing based on yakiniku sauce was a great start. The kimchi assortment included edamame, lotus root, dried daikon radish, and persimmon leaves, all of which were not your typical kimchi and were delicious. The namul assortment featured eggplant, red core radish, and taro stem namul, showcasing the amazing flavors of vegetables. The highball with Chita whisky was a perfect accompaniment. The salted beef loin tataki was beautifully presented and melted in the mouth. The harami steak was a showstopper, cooked by the staff and served with a choice of green onion or garlic butter topping. The lean red meat was easy on the stomach and disappeared quickly. The black oolong tea was a refreshing palate cleanser. The carefully selected cuts of beef, such as the shinshin and kainomi, were tender and flavorful. The liver and hormone had no unpleasant odor and melted in the mouth. The wagyu sukiyaki, cooked by the staff, was rich and paired perfectly with the egg yolk and sauce. The rice cooked in a pot was filled with chunks of beef, and adding a touch of wasabi elevated the experience. We were even given the leftover rice as a souvenir, which made for a luxurious onigiri the next morning. The meal concluded with a dessert, making it a truly indulgent experience. Yakiniku 173 Mukoyama can be reached at 050-5890-0396, located at GOLD Building 5F, 1-13-3 Ebisu Minami, Shibuya-ku, Tokyo.

Today, I went to the trendy yakiniku restaurant "Yakiniku 173 Mukoyama" recommended by my gourmet friend. It seems to be a popular yakiniku restaurant in Ebisu, similar to Yakiniku 173 Inami, the sister restaurant. If you're in a casual mood, you might want to go to Yakiniku 173 Inami, while Yakiniku 173 Mukoyama is great for entertaining or dates. We had the omakase course at 173, which included Mukoyama salad, kimchi/namul, salted wagyu loin, top tongue, lump steak (harami), wagyu sukiyaki, select lean meats (kalbi/loin), liver with leeks, clay pot rice, and the pastry chef's dessert of the day. The menu changes daily. We started with beer and appetizers (cooked items). The beer was refreshing and set the mood. The Mukoyama salad was visually appealing and tasted great. The kimchi was unique and delicious. The wagyu carpaccio melted in the mouth and was of high quality. The lump steak was surprising in size but surprisingly easy to eat. We chose scallions over garlic butter for the lump steak. We were recommended to try it with salt or mustard soy sauce, which added variety to the experience. The top tongue was best enjoyed lightly seared with green chili and apple vinegar. The liver with leeks was a stylish dish with perfectly cooked liver and crisp leeks. The select lean meats included lamp and kalbi, both beautifully presented and delicious. The sukiyaki was rich and flavorful, best enjoyed with a generous amount of raw egg yolk. The glass of wine I had was well-balanced and tasty. The drink menu was extensive, offering a variety of options. The clay pot rice was unexpectedly mixed with meat, which was a delightful surprise. The dessert by the pastry chef was sophisticated and delicious. The highlight was the high-quality and elaborate dessert, which was unexpected but greatly appreciated.

This shop is overwhelmingly recommended for sitting at the counter. All the meats are uniformly and beautifully arranged, so it's easy to be mistaken, but all the meat is hand-cut. You can admire the sight of the chef cutting out each piece of raw block meat, changing knives based on its characteristics. The chef's cutting gestures in front of you may not be as flashy as teppanyaki, but they showcase a craftsmanship similar to high-end sushi restaurants. When it comes to the meat, it's a given that the upper tongue is from the tongue base, and it is further trimmed of all the lean parts, resulting in a square shape for serving. After witnessing the bold trimming, the experience of tasting the core that has been trimmed so much brings a sense of awe and an indescribable feeling of indulgence. The harami is cooked as a block, then rested before being sliced. It is returned to the grill, topped with garlic butter, and seared with a burner, a rather elaborate way of serving. Slicing the lean meat from the core and the harami like a sukiyaki-style with a rich egg provided ample satisfaction. Now, the most surprising dish was the "liver and garlic chives" served at this high-end yakiniku restaurant! I had informed them in advance that I didn't want liver, but when they mentioned "liver and garlic chives" in the course, I was curious about how a high-end yakiniku restaurant would present liver and garlic chives. So, I decided to try it by retracting my initial refusal. Usually, at most yakiniku restaurants, they say, "Our liver is different, please try it," and I've been defeated in the liver challenge many times in my life. And this time, it was surprisingly delicious. It's a strange story, but whenever I order liver, I always ask for water (to be able to swallow it whole without chewing when it's bad), but for the first time in my life, I was able to chew and savor it without swallowing it whole and thought, "This is delicious." It's amazing how long one can live. As for beer, being in Ebisu, there's Sapporo Lager Beer (Red Star) in addition to Suntory Premium Malt and the appeal of that. Also, they offer a range of pairing drinks (premium soft drinks like non-alcoholic wine) for those who are not good with alcohol, making it possible for everyone to enjoy the pairing experience, which was wonderful.

This is a memo of a restaurant I visited during my trip to Tokyo. The restaurant was recommended by my gourmet friend who lives in Tokyo, and it was a great choice. It was located a bit uphill along the railway tracks from Ebisu Station, on the 5th floor of a building. Even though we had a local meeting point, as a country person, I managed to find my way there. Be careful not to confuse it with another branch of "Yakiniku 173" in Ebisu, as my friend warned me. We were seated at the counter seats with a clear view of the kitchen, and we had reserved the Yakiniku 173 course for 8,000 yen (as recommended by my friend). It seemed like they asked about any dietary restrictions beforehand, which was thoughtful. As for the meat, I'm not an expert, but it seemed like they were serving only the best cuts without masking them with sauce. The tongue simmered in tomato sauce that came out first was softer and tastier than the tongue stew I had as takeout recently. The tomato sauce was delicious, I wanted to scoop it up with a spoon. I was already craving rice at this point. The assorted kimchi that came next was sweet and spicy, a taste that Japanese people would enjoy. The Mukiyama salad had a dressing made with yakiniku sauce. The wagyu tongue and lean meat were both beautifully marbled, and each piece was a delight to savor. The harami was sliced after grilling and then grilled again with generous amounts of garlic butter (you could also choose negi sauce), torched to perfection. Just writing this description made me drool. The liver and leek dish was cooked by the staff on a grill-like plate. I'm not a big fan of liver, but it was delicious without any strong flavor, and the sauce complemented it well. The sukiyaki-style meat was grilled to perfection by the staff, served in a dish with a rich egg yolk. For the finale, a large round clay pot was brought out, and my excitement peaked. When the lid was lifted, a bowl of mixed rice topped with plenty of sliced steak was revealed, and it was amazing. The dessert had a stylish touch, making it suitable for both female gatherings and dates. Normally, I would want to try something different, but I would be more than happy to have this course again. It was a fantastic omakase course.

I went to a high-quality yakiniku restaurant that I thought anyone would be happy to be taken to. Yakiniku 173 Mukoyama is located a 3-minute walk from Ebisu Station. The building itself opened in March 2022. Premium Malt beer was served as an appetizer in a beautiful thin glass, and there is no beer as delicious as one enjoyed in such a glass. The Korean-style stewed beef tongue is cooked until tender, served with a selection of kimchi and namul. Edamame, dried daikon radish kimchi, and a variety of namul are unique and go perfectly with beer. The komatsuna, red core daikon, and shimeji mushroom namul offer a variety of textures to enjoy. Mukoyama salad is a delicious salad with a sweet and savory dressing based on yakiniku sauce, topped with plenty of Korean seaweed. The salted beef loin tataki is surprisingly tender, with crispy fried onions and onion slices and perfectly seasoned. Pouilly Fume Petram is a high-quality natural wine available by the glass at Mukoyama, made from grapes in Alsace and Loire in France using biodynamic farming methods without chemical fertilizers, pesticides, or additives. The mineral-rich wine pairs well with the salted beef loin tataki and other refreshing meats. The upper tongue is a must-try dish at a restaurant where everything is delicious. At Mukoyama, it is served with a sauce made of green chili peppers and apple vinegar. Even if you think, "Lemon would be better," I recommend trying it as it is an amazing combination. The lump steak (harami) is surprising as it is grilled in one piece. You can choose between leeks or garlic butter. I chose leeks, and the staff grilled and sliced it carefully, topping it generously with leeks. The rare beef and crunchy leeks paired with the spicy soy sauce are a perfect match. The middle rib kalbi and lamp are both beautifully marbled and tender. The middle rib kalbi is grilled while being marinated repeatedly in crab soy sauce. Faugeres Rouge Calmel & Joseph is a natural wine made from biodynamic farming grapes in Languedoc-Roussillon, France. It has fine tannins, charcoal, gamey nuances, and a smoky flavor. Liver and garlic chives are unexpectedly served in the course. Fresh chives are quickly stir-fried in an iron pot. The liver is so fresh that it feels like you can eat it raw, and the liver and chives dish is impressive! The wagyu sukiyaki is a luxurious sukiyaki meat. The staff quickly grills it and wraps it around, and you can enjoy it with a rich egg yolk. This one piece is so rich that it provides a lot of satisfaction. A Hakushu highball at times like this is versatile and refreshes the palate. The wagyu fillet rice in a clay pot contains an incredible amount of wagyu fillet chunks. The tender wagyu fillet meat with plenty of ginger and white leeks is an accent. Pouring the remaining egg from the sukiyaki, eating it with wasabi, or changing the flavor is enjoyable. The dessert consists of sesame dantelle and almond tofu. It's nice to be able to choose between hojicha mousse and two types of desserts. Surprisingly, the staff who grilled the meat turned out to be a pastry chef. The crispy sesame dantelle with plenty of sesame and the creamy almond tofu are not too heavy. The omakase course for 8,000 yen with this content is quite a deal. While regular yakiniku is good, there were many unique twists and ideas at this restaurant. I would love to visit this place again with someone.

After work, I went to a completely reservation-only yakiniku restaurant called "Yakiniku 173 Mukoyama" that my friend recommended. It's about a 5-minute walk from Ebisu, along the railway line, on the 5th floor of the newly built GOLD building. The restaurant is located in a building with many newly opened eateries, and the interior of the restaurant is very clean. Since it was a girls' night out with two female friends, we chose to sit at the counter. The open kitchen creates a sense of openness in the restaurant. This time, we tried the recommended "173 Mukoyama's Omakase Course" (8,000 yen including tax), which includes 10 dishes and is satisfying even for men. We started with a toast with draft beer, specifically Premium Malt. It's consistently delicious! The course included: - Appetizer: A Korean-style stew of kimchi and tongue simmered for 5 hours. It was a delight to have such a well-crafted dish as the first course! - Mukoyama Salad: A salad with a generous amount of dressing based on yakiniku sauce. The dressing was so delicious that it elevated the vegetables to the main attraction! - Kimchi and Kakuteki: The kimchi and kakuteki were also original. The kimchi, made with red core daikon, eggplant, white mountain chrysanthemum, lotus root, green onion, edamame, and dried daikon, had just the right level of spiciness and was easy to eat. It was perfect for a chopstick break. - Beef Tataki: The first meat dish was beef tataki. It was elegant to start with tataki instead of yakiniku. You could enjoy the flavor of the meat directly. The deliciousness was due to the carefully selected meat. - Yakiniku: We started with tongue salt and harami. The tongue salt had a good thickness and was easy to eat, with the rich flavor of the upper tongue. The harami, which allows you to enjoy the flavor of red meat, was also popular. It was delightful to enjoy the meat's flavor without feeling too heavy! Next were ichibo and kainomi. Ichibo is a rare cut located at the tip of the buttocks. The tenderness of this cut was irresistible! Kainomi, where you can enjoy both the tenderness of red meat and the umami of fat, was also a popular rare cut. Yakiniku suki, which lets you enjoy the meat that melts in your mouth with a rich Osaka-style raw egg yolk. The harmony of meat, yolk, and sauce was amazing! - Liver and Garlic Chives: I had never had such a stylish and delicious liver and garlic chives before! The fresh liver's umami soaked into the chives, making it delicious! Even those who are not fans of offal would be able to enjoy this liver and garlic chives because they were so delicious. - Donabe Rice: Donabe rice that was cooked for over 30 minutes. The broth was well infused, making it another exquisite dish! Since I was already full, they made onigiri for us! It's a delicious cooked rice that tastes good even when cold. - Dessert: This restaurant has a patissier, so it's a delight for women to have a stylish and delicious dessert at a yakiniku restaurant! I was torn between the sesame dantelle and almond jelly... The almond jelly was elegantly sweet, and the crispy dantelle was delicious. Thank you for the meal! The omakase course at this restaurant allows you to enjoy high-quality meat to your heart's content. At 8,000 yen, the price is very reasonable for the content! It's also nice to order a la carte, but if you want to enjoy a good deal, this course is definitely recommended! I used to think of yakiniku restaurants as having private rooms, but eating yakiniku at the counter is also nice! It's close to Ebisu Station, the restaurant is clean, and it's a place you'd want to use for girls' night out or a date. I would love to visit this restaurant again!