The style of cooking meat at the restaurant is great! The speed at which the food comes out is amazing. The liver at the beginning, the cutlet sandwich, and the hormone (offal) were all delicious. I wasn't a fan of hormone before, but I want to eat it again soon. I will definitely go back again! Thank you for the meal!

I was taken to this place by someone related to work. As a visitor, just hearing Roppongi, Nishi-Azabu, and Higashi-Azabu makes me excited. The cityscape is sophisticated and different from Osaka. The cars driving by are also different from Osaka. This place has a counter and semi-private seats that are partitioned enough to not be bothered by others. They were talking about someone from One Ok Rock, but I don't know any celebrities so I didn't remember. The course menu is cooked by the master. The master peeking out from a small window is cute. The taste is excellent. The fillet cutlet sandwich was delicious. The rice dishes that come out in between are also good. I was full and had a great meal!

I used to not go to yakiniku restaurants much, thinking it's cheaper to eat at home where I can cook myself. However, after being invited by a gourmet friend to go to Horimi-san, I have become more and more hooked on the charm of the restaurant. Now it has become a familiar place that I visit regularly. It's not just a regular yakiniku restaurant - they cook everything for you, the menu is creative, the portions are satisfying, and overall it's a great experience. Thank you always! I look forward to visiting again soon.

The best yakiniku I've ever had in my life! From the melt-in-your-mouth yukhoe to the rare cuts of offal... this course is full of surprises. The first time I tried this style of grilling, seasoning, and texture... the variety was so high-level that it far exceeded my imagination and expectations! The service from the owner couple, Mr. and Mrs. Koyama, is also exceptional. They have a wide selection of wines and sake that pair well with the meat, so even those who love alcohol will be very satisfied.

I had always wanted to visit this restaurant in Nishi-Azabu, which is close by but I hadn't been able to go. It was a blissful time enjoying the carefully grilled yakiniku by Mr. Komyama right in front of the counter. I was able to fully enjoy the original style of yakiniku, marinated in sauce. I heard I ate 400g of meat alone, but with the variety of meats served in different ways, I didn't get bored or feel heavy, and I was able to enjoy it until the end. In between, there were dishes like gyudon and chateaubriand cutlet sandwich, which I think was excellent for increasing appetite. The lineup of dishes within the realm of yakiniku was amazing, without leaning too much towards fine dining. It was a night where I rediscovered the charm of sauce-marinated yakiniku. The menu that day included Omi sirloin, Kumamoto marinated tongue, salted tongue, wagyu tea-soaked lean meat, lamp, harami, gyudon, kainomi, chateaubriand cutlet sandwich, lamp in different cuts, shiitake mushrooms, okra, hanger steak tail, rib roast on vegetables, sirloin glasses, marinated tongue, crunchy urute sweetness.

I visited "Yakiniku Komimiyama" located near Azabu-Juban intersection, along Gaien Nishi Street on the first floor of a building. The owner, Hideki Komimiyama, who has extensive knowledge of meat and was involved in the launch of "Cossott'e sp" in Azabu-Juban, opened this restaurant in January 2019. They purchase A5 grade Japanese black beef in whole and carefully prepare the meat in front of you according to the dish being served. All the meat is cooked by the owner himself, making it a luxurious dining experience. The seating consists of a counter with 8 seats surrounded by semi-private tables for 4, including a window at the back. The yakiniku is served with sauce already applied. When you bite into the meat, you can taste the richness of the meat and the flavorful sauce spreading in your mouth. The "momi-dare" sauce has been carefully crafted, with about 5 different sauces used to marinate the meat depending on the balance of lean meat and fat. The sauces include a soy sauce base with a mix of 4 types of miso, a blend of garlic, ginger, and sesame oil, and a sweet and spicy option, enhancing the flavor of each type of meat. The meal ended with a refreshing cold noodle dish, leaving me completely satisfied. The red wine paired with the meal was also exceptional and delicious.

This is a yakiniku restaurant that I fell in love with after visiting once. The staff efficiently and smoothly manage the restaurant, even though it's small, and the wait time for meat is minimal. They offer original menu items like lettuce wraps, meat sandwiches, and cold noodles with vinegar, creating a well-balanced course. Everything is delicious, and I keep coming back for more. All the meat is cooked perfectly, so you can trust them to do a great job. Thank you for the wonderful meal!

The taste and atmosphere are amazing!! You can enjoy different types of meat, with each piece served one by one and cooked to perfection. The staff are friendly, making it a fun dining experience where you can chat and enjoy your meal.

The course offers individually grilled slices of meat, allowing guests to enjoy without getting bored. The high-quality meat ensures a happy dining experience until the end. The impression is that there are more well-done cuts than rare ones. The dishes included are sirloin, liver, tongue with salt, tongue with sauce, rice with tea, lamp, harami, gyudon, harami, sagari, chateaubriand cutlet sandwich, kaonomi, fillet, rib core, sirloin, han shita, cold noodles, and black bean ice cream.

I visited "Komiyama" in Nishi-Azabu, Minato-ku. I ordered the chef's special course, which included various dishes such as salad, liver, sirloin yukhoe, tongue, marinated wagyu, lamp, harami, mini gyudon, kimchi, sagari, shabu sandwich, bean sprout namul, kalbi, kalbi bone, sangchu roll, shabu beef, cold noodles, and kupp. I had been looking forward to visiting this place for a while and made a reservation for 9 pm. The restaurant had a counter seat on the left side and half-private rooms on the right side. There were already two male customers at the counter when I arrived. The owner mentioned that having all tables with solo male customers was rare and challenging as they tend to eat quickly. The meat was grilled right in front of us by the owner, his wife, or the staff, and each cut was perfectly cooked, bursting with flavor. The dishes like the agodashi tea rice and mini gyudon were also delicious. The shabu beef sandwich was thick, juicy, and so tasty that I could have eaten many more. The service and conversation with the owner and his wife were fantastic, creating a warm and welcoming atmosphere. I had a great time and enjoyed the delicious food at Komiyama.

On a regular night, I walked 10 minutes from Nogizaka Station to the direction of Nishi-Azabu and arrived at Komijiyama. The interior of the restaurant has a mysterious seating arrangement, and we were seated at the counter. We opted for the chef's choice course, which consisted of numerous dishes. I can't quite remember the order or cuts of meat, but each one was of high quality, meant to be eaten with sauce. The variety of sauces prevented us from getting tired of the flavors, showing some thoughtful preparation. We enjoyed dishes like the classic fillet cutlet sandwich, thick liver, meat skewers, beef bowl, vegetable wraps, and refreshing sirloin. By the end, we were satisfied and full. The price for the yakiniku is reasonable for the quality, making it a good choice for an occasional luxury. Thank you for the meal!

I was invited by a friend to try some amazing yakiniku, and we ended up at Nogizaka for the first time in my life. As we walked down the gentle slope from Nogizaka Station to the restaurant, I thought to myself, "So this is Nogizaka." My friend burst out laughing and said, "That's totally wrong!" Of course, the meat was incredibly delicious! The tea pickles and steak sandwich that came out in between were perfectly timed as well! The cold noodles and kuppas at the end weren't a choice between the two, but you can have a small portion of both, so if you visit, be sure to enjoy both! We drank a lot of sake, but the bill was surprisingly reasonable, which was impressive. The coaster logo was designed by Taka from One Ok Rock, one of Japan's leading rock bands. The owner, Mr. Komiyama, is also a huge One Ok Rock fan! One Ok Rock fans should definitely visit this place!

The seats from 7:00 pm were filled with a wide range of customers, including those on dates, business dinners, and birthday celebrations. The staff cook all the meat for you, offering various ways to enjoy it beyond just grilling. While it may not be considered as significantly tastier compared to other yakiniku restaurants, the place stands out for its refined atmosphere, lack of smoke smell, and quiet ambiance. It exudes a sense of luxury and the portion sizes are satisfying.

I went to the yakiniku restaurant "Komiyama" in Nishi-Azabu. The interior of the restaurant has a warm wooden feel and a cozy atmosphere, but I found the entrance area and aisles to be a bit narrow. The restaurant has counter seats and semi-private rooms separated by the kitchen. In the semi-private room I used, there was a unique feature where a window in the wall opened occasionally, and dishes were served through it. The flow of yakiniku in the semi-private room was interesting, with raw meat being presented through the wall window, then a grill master coming to cook the meat on the table grill. Once cooked, the meat was taken away and the finished yakiniku was served through the wall window again. The restaurant only offers an "omakase course" where you leave it up to the restaurant to pace the meal. I enjoyed various cuts of meat such as liver, tongue, rump, skirt, harami, fillet, and ribeye, but the highlight was definitely the sirloin served towards the end. The meal ended with "sudachi cold noodles" and "roasted green tea jelly". Overall, I think it's a great restaurant.

A few years ago, Nakata Hidetoshi was introduced at GOETHE, and I took the opportunity to visit for my son's 5th birthday. The restaurant, Kojimiyama, boasts of sauce-grilled meat, offering even the usual salted cuts like tongue with sauce instead, a new style that has always intrigued me. (Even though it's been open for 4 years now.) When it comes to yakiniku, I prefer sauce. Salt is delicious too, but I think the essence of yakiniku lies in the sauce. Despite being located right in the heart of Nishi-Azabu, the interior exudes a retro atmosphere with the warmth of wood, featuring a counter and semi-private rooms. This time, we dined in a semi-private room with our children. The menu is straightforward, with only an omakase course available, but the fact that children are welcome is appreciated. The dishes we had included: - Sirloin tartare style - Salad - Thick-cut liver - Negi-tan with salt, Negi-tan with sauce unique to this place - Wagyu tea pickles in a light broth - Lamp, harami, harami mimi - Shabu sandwich with chateaubriand, a specialty - Pencil-cut meat, with a good balance of lean meat and fat - Egg yolk ponzu with sirloin - Sudachi cold noodles with a refreshing sudachi citrus flavor - Black bean ice cream sandwich, with a light sweetness. Additionally, we had Galbi (for children) and Soboro rice (for children) off the course. The total bill for two people was ¥44,000. While it is a sauce-grilled meat restaurant, the style is to have a dedicated grill master carefully cook and serve each cut one piece at a time, rather than devouring the meat with rice like a ravenous beast. It is not cheap, but I was very satisfied with several dishes that I found to be excellent. Despite the variety of dishes, there were well-timed palate cleansers like mini tea pickles, a bite-sized beef bowl, kimchi, and namul, so I did not get bored, and the post-meal feeling was light and refreshing, showing great attention to detail (although personally, I would have preferred a bit more volume). The hospitality was also top-notch, and I felt at ease dining with my children, which was a big plus. My daughter even said it was the best meal she had ever had outside, and she decided to have her birthday here as well. To be honest, before visiting, I thought it might be a one-time thing based on the ratings and prices on Tabelog, but I was very satisfied in the end, and my passion for yakiniku that had cooled off for a long time has been reignited. I will definitely visit again. Thank you for a wonderful meal.

Visited the restaurant for dinner with a friend. We were seated at the counter and the course started. I have been to many yakiniku restaurants, but this one left a lasting impression with its delicious food. The beef tartare we had as the first dish was amazing. We didn't use the basic sauce, just enjoyed the meat with salt and pepper. The pepper they use here is really tasty. It doesn't overpower the meat, but brings out its goodness. The cold noodles were made with buckwheat flour. Although the location is in Azabu, the atmosphere in the restaurant was relaxed and welcoming. The owner and staff were also very friendly. I definitely want to visit again.

The quality of the meat at this BBQ restaurant is quite good for the price. The meat course was very satisfying with a generous amount of meat that will definitely fill you up. From meat tea to katsu sandwiches, there was a wide variety of dishes. The sudachi cold noodles were refreshing and delicious.