After visiting this restaurant once, it quickly became my favorite spot. The yakiniku was amazing. I ordered the upper harami, Tomiokaya platter, Makiroast, sasami, rib core, kalbi, harami shio, Tomiokaya platter, triangle belly, and tate belly. They cut and season the meat right in front of you, which shows their attention to detail. Unfortunately, they were out of sirloin and skirt steak that day. I definitely want to try them next time. The sasami, sirloin, and kalbi were incredibly delicious. I ended up spending 6000 yen for all that food, which was quite expensive. Only those with reservations were allowed in that day. I can't wait to visit again soon.

Carneya means "meat" in Italian. I really like Carneya, an Italian restaurant in Ushigome Kagurazaka, and I have even reserved the whole place before. They serve a variety of dishes, including Japanese-style pasta, but I haven't tried that yet. The owner's family originally had a yakiniku restaurant in Asakusa, so they have a background in meat-related cuisine. Now, Carneya is run by the owner's brother, and the food is delicious! I visited with three other friends, recommended by my friend Y, and we had a great time enjoying the meal together. Reservations are a must as the restaurant is always fully booked. The location is a bit hard to find in a narrow alley, surrounded by other yakiniku restaurants, so be prepared to get a little lost. Everything we tried was delicious... I think my favorite was the beef tripe sashimi. The yakiniku, stone pot bibimbap, and ox tongue soup were all excellent. We were having so much fun chatting and eating that we forgot to take photos, but each dish left a great impression. Afterward, we headed to a snack bar on Hoppy Street in Asakusa to continue our night out.

I visited the restaurant as they had availability for same-day reservations until 7:30 pm. I ordered white cabbage kimchi, which had a fairly strong acidity. The tongue was thinly sliced, the upper loin was surprisingly refreshing, the upper skirt had a good thickness and marbling, the upper short rib was from the vertical belly with a lot of fat, the kalbi had a lot of marbling, the karubi was my favorite cut of the day, the seared liver had a good texture and freshness, the horumon was pork horumon with less fat. The rice was Niigata Itoigawa-grown Koshihikari and was quite delicious. The cold noodles had a strong acidity with a noticeable vinegar taste. The service was friendly, the atmosphere was good, and the food was delicious.

At the famous Tomiya in Asakusa, we had a great time enjoying yakiniku. Lately, I've been into exploring local yakiniku spots, visiting about 2-3 places in a day. This time, I decided to check out Asakusa, a popular area for yakiniku. The first stop was Tomiya, a place I've been wanting to try for a while. We visited with a group of 5 and ordered the following: Napa cabbage kimchi, three kinds of namul, salted oysters, tongue, ribeye, and sirloin. The kimchi and namul were a great start, and the winter limited salted oysters were absolutely delicious. The oysters were large and perfectly seasoned, a must-try. The tongue came in two types, thick and thin cuts, both delicious. This set the bar high for the quality of the meat. The ribeye and sirloin, marinated in sauce, were also tasty. The sauce had a gentle flavor that was addictive. I personally love when the sauce is delicious. Overall, we were very satisfied. If you're looking for a yakiniku spot in Asakusa, Tomiya is definitely worth considering.

Tomimoya "Asakusa" Menu: - Napa Cabbage Kimchi Namul Assorted Platter - Seasonal Oyster Shio-Kara (Limited Time Only) - Tongue and Upper Harami - Tomimoya Assorted Platter (Sirloin, Tata Bara, Rib Core) Asakusa Yakiniku Crawl: The first stop is Tomimoya in Asakusa. While there are many yakiniku restaurants in Asakusa, Tomimoya is definitely recommended for yakiniku. This was my third visit, and it was the first time trying the seasonal limited oyster shio-kara. The oysters, surprisingly large for a yakiniku place, were plump and well-seasoned. A must-try for oyster lovers. Although the prices have increased slightly since my first visit, the tongue and upper harami were still delicious. Especially the upper harami, which I thought had a really good quality. If you're unsure about ordering individual cuts of meat, the Tomimoya assorted platter is recommended. In addition to sirloin, the other two cuts are recommended by the restaurant, and the generous cuts provide a satisfying meal. The slightly sweet sauce goes well with white rice. It had been a while since my last visit, but everything I ordered was consistently good. Reservations are relatively easy to make, and the convenience is quite good. If it were nearby, it would be a yakiniku restaurant I'd want to visit regularly.

This is a yakiniku restaurant with a wide variety of meat and hormone dishes. I ordered a platter of three rare cuts of meat, and both the rib core and sirloin had a strong umami flavor when chewed, with a refreshing seasoning that was delicious. The hormones were also well sliced, with cuts like tripe and diaphragm having a pleasant texture and freshness, indicating their good quality. The side dish namul was crunchy and generous in portion, and the hidden menu item of tamagoyaki with kochujang was a delicious dish that goes well with alcohol or rice. With reasonable prices and great taste, I think this is a place where you can enjoy yakiniku in Asakusa.

The yakiniku restaurant in Asakusa that was featured on TV. It's located in a narrow alley and the interior is cozy with a nice aroma. I quite liked it! It has that classic yakiniku restaurant vibe. I ordered the hidden menu item, the egg omelette, as well as plenty of meat as usual, but I forgot to take photos, so I only have a picture of the beef tongue. I should have taken more photos! The meat was all carefully selected and delicious. The egg omelette was as good as it was shown on TV, fluffy and very tasty. It felt like a popular hidden gem kind of place. Thank you for the meal.

I came across the YouTube channel of a meat enthusiast, Mr. Koike, and decided to visit the restaurant out of curiosity. The interior of the restaurant was quite unique, with the kitchen in full view and the restroom located near the kitchen, making it a bit odd to wash hands inside the kitchen. The kimchi, namul, and raw beef tripe were average, but the meat was delicious. However, I was bothered by the extremely poor customer service, possibly from a part-time staff member. When I asked whether I should choose salt or sauce, I was told "either is fine," and when I asked which one was more popular, I was told "both are." It made me laugh. I couldn't tell if the person was the owner or a kitchen staff, but another staff member was polite. I won't be visiting again, but the food was tasty.

I want to go to this restaurant in the Asakusa yakiniku district about once every two months. I happened to get in on the day with a same-day reservation (starting at 7:45 pm), but I think reservations are essential. There are various types of meat available at different prices. The beef tongue has also gone up in price recently, now at 2,000 yen. It had a good thickness, was tender, and delicious. I chose the rare cut, the sasami. Contrary to the image of chicken, it had a lot of marbling and was oily. The harami had a good elasticity and was satisfying to eat. From the offal section, I ordered the hormone and the mino with salt. It was a light type of hormone, not the round intestine. I personally prefer a bit more fat. The mino had fine cuts, so be careful not to overcook it. The crunchy texture was delicious. We finished off with cold noodles. The cost performance depends on the order you choose, but it was neither good nor bad. Asakusa is a fierce battleground for yakiniku. In an era where good meat equals marbling, the search for the ideal yakiniku restaurant seems to continue.

Budget: 6000-8000 yen Order: A la carte Duration: 1-1.5 hours Reservation: By phone Located in the fiercely competitive Asakusa district, this restaurant is always at the top. It offers great value for money and has that authentic street barbecue flavor that you can't resist. The sauces, a sweet and bold one and a garlic sesame oil one, are addictive. The thinly sliced tongue was a bit tough, could have been better. The Harami and loin are perfect for satisfying that junk food craving, especially when paired with rice. The overall seasoning was good, but not outstanding. It's a decently tasty street barbecue experience, nothing too special. Stick to the sauce-based dishes, as the salt-based ones were not as impressive. The tamagoyaki (egg omelette) was just average, not really worth ordering. The prices are fair, so I would visit again to enjoy the sauce dishes with rice. [Ordered Items] - Tongue: Simple seasoning, could use a more flavorful touch. - Upper Harami: Light on the harami flavor, but the sauce makes up for it. Enjoy with rice. - Liver: Nice texture and flavor, cook quickly for best results. - Shinshin: Perfect thickness for wrapping in rice after a quick 5-second sear. - Upper Loin: More marbled than expected, pairs well with rice. - Rib core: Should have gone with the sauce option. - Tamagoyaki: Average, not necessary to order again.

In Asakusa, there is a restaurant called "Tomiya" which is a long-established place in the fiercely competitive yakiniku district. Every type of meat is delicious without fail! The upper harami (skirt steak) is exceptional, especially with their amazing sauce. The stone-grilled bibimbap I had in the past was the best! The perfect balance of charred rice, ingredients, and seasoning! I really want to eat it again. The hidden menu item, the tamagoyaki (Japanese omelette), had a gentle taste that paired well with the gochujang. Everything was delicious! Thank you for the meal!

This shop is the owner's family of "Antica Osteria Carneia" in Ushigome Yanagicho, Mr. Takayama. I visited "Tomimoya," founded in 1960, which I learned about in an article. I made a same-day reservation after work and luckily there was one seat available. Although I occasionally come to Asakusa, the narrow alley behind Don Quijote is like a yakiniku street, similar to Osaka's Tsuruhashi. The first floor has three small tables for four people each and one table for one person. I was seated at the table for one person. The Tomimoya three kinds of meat platter includes sirloin, chicken thigh, and rolled loin. All of them are high quality, and the way the meat is aged must be good because they go well with the sauce. It's a natural flow to grill them and then dip them in the sauce before putting them in your mouth! The meat and sauce mix perfectly. For 1,210 yen, it's unbeatable. The harami and kimchi are also delicious, but what impressed me the most was the hormone (offal). You can immediately tell that it's fresh. With good pre-treatment, you can enjoy the flavor and texture of the hormone at its best. This is one of the best yakiniku restaurants in my opinion. Despite its location in Asakusa, a downtown area, the prices are very reasonable. Thank you for the delicious meal!

Follow me on Instagram! (^^)/ Instagram: https://www.instagram.com/tokyo_messhi "Tomiya" is a hidden gem that is frequented by the owners of yakiniku restaurants. It is the childhood home of Takayama Isami, the creator of "sisi boiled fish" and "NASQUILLO", and is currently run by his younger brother. With high expectations based on this promising background information, I visited the restaurant. Located quietly in a back alley a short walk from Asakusa Station, the restaurant has tables on the first floor and tatami rooms on the second floor. While the yakiniku here may not be flashy, the cleaning, slicing, and seasoning are done meticulously, drawing you into the taste of "Tomoya" as you eat. This bewitching yakiniku experience is something you won't find anywhere else.

I finally got to visit the yakiniku restaurant in Asakusa that I had been curious about. Last time, I couldn't get in because it was full, but this time I was lucky to make a reservation. The course started with tongue and ended with mostly horumon, but it was really delicious. It's usually difficult to eat mino at any restaurant, but here it was easy to eat with lots of cuts. I could feel how careful they are with their work. I had gone there specifically to try the oyster shio-koji that I saw on Tabelog before, but unfortunately they didn't have it in stock, so I couldn't try it, which was a bit disappointing.

I made a phone reservation and visited at the designated time. Today, I was guided to the second floor. The place looked like a home, and since we were the only customers, we were able to relax as if we had rented out the place (lol). We didn't waste time and ate healthily for the 2-hour time limit. We had: - Beef tongue sashimi 600 yen - Lettuce 500 yen - Beef tongue 1,900 yen - Assorted plate of sirloin and two rare cuts of the day (2 pieces each) 2,200 yen - Lean meat yakiniku (shinshin) 1,000 yen - Raw eggs (2) 200 yen - Upper harami and upper kalbi 1,800 yen and 1,500 yen - Cold noodles 900 yen - Bottle of Kuyemon 3,500 yen - Large bottle of beer (Sapporo Lager Akahoshi) 600 yen I love beef tongue (^^)/ It was delicious! Thank you for the meal.

I ordered the following menu items: Tan (beef tongue) x3, Upper Harami (skirt steak) x2, Seared liver, Rib core, Upper loin, Kaonomi (cheek meat), Upper mino (tripe), and Tamagoyaki (rolled omelette) [Secret Menu: Kimchi 3 types]. About the restaurant: - The sauce is delicious! The recommended flavor is the sauce. - The moderate distance in the interaction between the owner and the female owner is excellent. - The appearance of the store is like a sushi restaurant, with a clean and cozy single-house style interior. Impressions: Particularly good menu items to highlight! [Tan Shio (beef tongue with salt)] The thickness is just right and full of flavor. Enjoy it with white onion, sesame, and lemon as recommended by this restaurant! Despite the high wholesale price, it is reasonably priced. [Upper Loin] Since the regular loin was sold out, I ordered the upper loin! Probably, this restaurant's regular loin or kalbi (short rib) is of high quality. The rankings of premium, upper, and regular are individual to each restaurant, so if the regular meat is delicious, the restaurant is basically good at everything! *Reference/ sense of yakiniku.com [Tamagoyaki] Technically a secret menu item, but this tamagoyaki is featured prominently on the restaurant's Tabelog page! The shape is incredibly beautiful and fluffy. It's quite unique to eat it with Kochujang, giving it a yakiniku restaurant vibe. It was a great discovery with excellent compatibility. Overall, all the menu items were delicious, so I highly recommend this restaurant! I will definitely visit again. Thank you for the meal 🏻‍♂️ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Yakiniku Tomiya 2-14-7 Asakusa, Taito-ku, Tokyo 10 minutes walk from Asakusa Station on Toei and Tokyo Metro Price: ¥5,000 per person ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ◾️Instagram Account Information On Instagram, we introduce carefully selected yakiniku restaurants in Tokyo! Please take a look. Account Name: @yakiniku.com7

I had been curious about this restaurant. It's an old-fashioned yakiniku place in the downtown area that has been around since 1960! The interior has been renovated and is very clean and beautiful! There are tables where you can enjoy yakiniku by yourself. This time, I made a reservation and visited. Menu: - Kimchi assortment (3 types) ¥1000 - Tongue ¥1900 - Premium beef tripe ¥1100 - Premium skirt steak ¥1800 - Tomi Miya assortment (3 types) ¥1100 - Kalbi (short rib) ¥1000 - Tamagoyaki (off-menu) - Stone bibimbap ¥1300 Reservations accepted Cash only for payment Due to the rising price of tongue, there is a price increase from the menu price. MEMO: I had been curious about Tomi Miya and made a reservation to visit! The tamagoyaki here that I had been curious about was delicious with a strong sesame oil flavor! The meat also goes well with the sauce! The way the premium beef tripe is sliced is very fine. When they brought out the bibimbap, the staff mixed it right away, so if you want to take a picture, do it quickly! It has a strong marbling, so rice is a must! The oi kimchi was a bit mild in flavor. Thank you for the meal!!

This is my first visit to this restaurant. My husband found it on YouTube, and despite the current situation, they are operating as usual. I tried calling to make a reservation after 3 pm, but I only got through after 5 pm. It seems there is a specific timing for the phone to be answered. The person on the phone was very friendly, which put me at ease. They have a 2-hour time limit per group, so the early slots were fully booked, and I had to book for 8 pm. However, shortly after, they called back to say there was a cancellation, so I could come earlier. I appreciated their consideration. When I arrived for my reservation, I found the restaurant to be small but clean and pleasant. It didn't have the greasy feel of a typical yakiniku restaurant; instead, it was bright and had a sense of cleanliness. We ordered various items, and the staff arranged the portions according to our group size, making it easy to enjoy the meal. The prices were surprisingly affordable, especially for Asakusa. The staff was friendly and provided excellent service. It's a great restaurant that I hesitate to share widely because of its small size, but it was a wonderful dining experience. Thank you for the meal.

Fumiya in Asakusa is a high-level yakiniku restaurant with a great balance between price and taste. I have been recording my visits to yakiniku restaurants all over Japan, and I never expected to find such delicious yakiniku at this price range in Tokyo. As a hobby, I have created a blog called "Yakiniku Zukan" where I document my visits to yakiniku restaurants across Japan. I have tried many restaurants that are living off their past reputation and some were not as tasty, but Fumiya was different. The recommended meats were all top quality and reasonably priced. The hospitality of the staff was also excellent. If someone asks for a recommended yakiniku restaurant in Asakusa, I will definitely include this place. It may not satisfy those who are willing to spend a lot of money for the best quality meat, but it is a great option for those who want to enjoy delicious yakiniku in a lively atmosphere or for those who prefer not to spend too much on meat. The restaurant is not very spacious, but that adds to its charm. Make sure to make a reservation before visiting.

In March or April, on a Saturday evening, I made a reservation in Asakusa. It's located in the Yakiniku Street between Kaminarimon Street and Hanayashiki. The entrance is quietly tucked away in an alley, with a small signboard hanging outside. The contrast between the elegant sliding door and the stacked beer crates is quite charming. The first floor has table seating and a kitchen, and I believe the second floor has tatami seating. This small restaurant is always full whenever I visit. You can see the owner cutting the meat from the table seats. I can't quite remember what we ordered, but what I do remember is as follows: Bottle of beer (large) - Asahi Super Dry for 600 yen (other options available) Highball - 500 yen Harami (skirt steak) - 1,000 yen Sirloin - 1,000 yen Tongue - 1,600 yen Upper gear - 900 yen Vertical belly - 1,500 yen Lean beef shabu-shabu - 1,000 yen Triangle belly - 1,500 yen Garlic grilled meat - 500 yen Chanja (Korean-style stir-fried meat) - 600 yen Chinese cabbage kimchi - 400 yen Tegutan soup - 900 yen You can bring your own bottle of alcohol for 1,000 yen. The prices are reasonable, but the portion sizes are modest. However, the quality of the meat is quite good. Even without ordering the premium cuts, the Harami and Sirloin are of a high standard. The Vertical belly is incredibly juicy, and I, a person who doesn't handle fatty foods well, felt like I was drowning in oil after just one slice. A distinctive feature is the sesame. It's used in the Chanja and even on the table in the original blend of sesame pepper. The sesame is used skillfully, and the flavorful sesame pepper goes well with the Tongue. The Tegutan soup is also delicious. It seems to be an established restaurant, but the modern and clean feel of the place makes me think it was recently renovated. I can't wait to visit again when dining in is allowed, so I need to make sure my stomach is ready. Thank you very much for the wonderful meal.