A Korean restaurant near Kanda Station that specializes in yakiniku. I heard they have curry for lunch on certain days, so I decided to try it. I ordered the Keema curry with a side of pork belly. The Keema curry had an interesting twist to it. It seemed to be made with beef scraps cut from yakiniku. The beef Keema had a unique flavor reminiscent of gochujang. The combination of sweetness, spiciness, and depth made it stand out from other Keema curries, showcasing the restaurant's Korean influence. The pork belly was tender and of high quality. I wish they would serve this curry at night too. If you're curious about Korean-style Keema, be sure to give it a try.

LAON Yakiniku [Enjoying a Keema Curry made with 100% beef] 2023 Curry #141 out of 176 dishes 2023.8.22, 3607 curries since 2017 #StampRally #025/142 stores - Keema Curry 1,000 yen This restaurant is just a 1-minute walk from my workplace. It had been raining heavily in the morning, but the rain had stopped by the time I decided to go out for lunch. I chose a restaurant near the office, which turned out to be a yakiniku place. The counter can accommodate about 8-9 people, and there are box seats at the back that can fit a maximum of 6 people. Yakiniku restaurants have excellent ventilation, which is reassuring given the current situation. The Keema Curry served here is made by someone who claims to dislike curry. It is a dry keema curry packed with cuts of Japanese beef and beef tongue, giving it a flavorful finish with a hint of Korean barbecue style. It was delicious and full of umami. The two staff members at the restaurant were very friendly, and I enjoyed chatting with them. Today was the first day for their lunch menu, so I'm sure curry fans will start flocking to this place soon. Cheers to that! #GoggleMask #AcharIKEDA #YakinikuLAON #KandaCurryStreetFoodTourStampRally

Located near Kanda Station, the yakiniku izakaya "Yakiniku LAON" offers a cozy atmosphere despite its small size. The main seating is at the counter, but there are also table seats available for a leisurely yakiniku experience. The quality of the meat here is generally high, especially the "premium tongue," which is a must-try for tongue lovers. It is tender and juicy, leaving a lasting impression. The "seared yukhoe" and "liver" are also consistently delicious, highlighting the fresh flavors of the ingredients. Among them, the most popular "LAON meat platter" is a dish worth ordering along with the "premium tongue" on your first visit. The deep umami of the meat makes it a top choice for yakiniku in Kanda. Don't forget to try the "naengmyeon" as well, with its unique and delightful flavors that set it apart from other places. This dish is incredibly delicious. When you want to unwind after a long day in Kanda's business district, "Yakiniku LAON" is the perfect place to enjoy a relaxing time with meat.

The freshness of the liver and heart is amazing. It's so delicious. It's easy for a woman to go alone, and you can enjoy chatting with the cute Korean owner. The prices are reasonable, but the food is really delicious. It's a highly recommended restaurant where you can enjoy high-quality, delicious meat, drinks, and fun conversations.

If you're looking for a place that specializes in Tajima beef and want to thoroughly enjoy it in Kanda, this is the place to go! It's a stylish yakiniku restaurant recommended by the meat-loving writer. If you want to indulge in thick-cut yakiniku in a location close to the station, "Yakiniku LAON" is the perfect choice.

I had it at the counter seat. The thick and delicious beef was very satisfying. The potato salad was also excellent. I said goodbye to the manager and left, saying I will come back again.

Delicious

The meat is delicious and it's easy to go alone.

The cost performance might not be that great.

I felt like eating meat, so I called to check if there were any available seats. They said there would be a seat in 30 minutes. When I arrived exactly 30 minutes later, there were no available seats, so I waited outside for 20 minutes. A fluttering Korean person came out and invited me in. Inside, some drunk people were talking inappropriately to the Korean person. It made me wonder if this was actually a yakiniku restaurant. Despite that, I was feeling good. I tried to order, but about half of the items were sold out. I realized this was a very popular restaurant. I saw the drunk people trying to sneak the staff out for a date, realizing that running a successful restaurant is tough. I ordered some meat and grilled it myself. I had two beers and then paid the bill. It made me feel optimistic about the future, seeing how energetic the working people were. It was a great restaurant experience.

■Counter grilling! A bar-like yakiniku restaurant, Yakiniku LAON, just a 1-minute walk from Kanda Station. I went to Yakiniku LAON. The shop is a bit hard to spot from the outside, but it consists of a long counter and adjacent table seats that stretch towards the back. You can also enjoy yakiniku at the counter with just two people grilling on the teppan. ■Cheers with Sparkling Wine Starting with yakiniku and sparkling wine is a nice change. We toasted with a crisp and chilled Spanish Cava, Codorníu Clásico Seco! ■Tomato Salad To enjoy the meat more, start with vegetables. Crunchy fried onions with juicy tomatoes. ■Gyoku Liver and Gyoku Heart The liver that looks like it could be eaten raw. We grilled it properly, aiming for a slightly rare texture. Next, the thick-cut Gyoku heart. This one needs to be cooked thoroughly. ■Special Tongue, Regular Tongue, and Tongue Awabi Tan Platter A platter of Special Tongue, Regular Tongue, and Tongue Awabi. Rare cuts so you can taste the difference in texture. ■LAON Assortment A plate packed with the best parts of Tajima beef. Top Kalbi, Beef Sashimi, Triangle Cut, Kalbi, Ichibo, Tatebara. The thick cuts are evident when viewed from the side. The Kalbi is so thick that it's almost like diced meat. Absolutely irresistible. A large chunk of Triangle Cut. Cook it slowly. Lift the chunk with tongs and snip with scissors. The richly marbled cross-section looks great. Let's have it medium-rare. ■Mixture of Maltichou and Mino Sandwich After enjoying plenty of lean meat, it's time for horumon. Drizzled with spicy seasoning and a chewy texture, horumon is perfect for pairing with drinks. ■Special TKG To finish, Special TKG. TKG topped generously with Korean seaweed and other toppings. When eating meat and drinking, you always end up craving rice. It had a sweet and spicy miso flavor. A stylish yakiniku restaurant near the station where meat lovers can enjoy thick-cut yakiniku. The article being referenced can be found here: https://goo.gl/GrbPtF

Do you know about "Tajima cattle"? According to Wikipedia, it is a term used for cattle produced in present-day Hyogo Prefecture, and at one point, they were facing the risk of extinction. The meat quality is excellent, which is why they are used as the base breed for Matsusaka beef (Mie Prefecture) and Omi beef (Shiga Prefecture), and the bloodline of Tajima cattle is used for breeding brand cattle such as Maesawa beef. When I heard this, I definitely wanted to try it. So, I gathered a group of meat lovers and went to a restaurant in the Kanda area where Tajima beef is served. The restaurant is marked by a large black cow lantern. The interior is modern and stylish, with a futuristic feel especially at the counter where a strong exhaust duct pulls away the smoke from grilling meat, creating a lab-like atmosphere. The ambiance is contrasted by a herd of cows, adding a touch of warmth. There are counter seats and table seats, and on this day, we chose a table seat. We started with a toast of "Smirnoff Lemonade," a refreshing choice with just the right amount of sweetness. We then tried the "Golden Potato Salad," which had a curry flavor, and the classic "Kimchi Assortment." Among the recommended dishes was the "Beef Heart Slices," which were surprisingly thick and had a satisfying chewiness. We also enjoyed the "Hormone Garlic," which was cooked on a stove, bubbling with a spicy miso paste in the center, perfect for pairing with drinks. We then switched to the "Fresh Grapefruit Sour," a drink with a perfect balance of sweetness and pulpy texture. We couldn't miss trying the Tajima beef, so we ordered the "LAON Meat Assortment" for two people. The meat was marinated in homemade sauce and included various cuts to savor. We also made grilled beef and rice rolls with seaweed and rice, a delightful combination. We then indulged in the "Hormone Mix" with a spicy kick, featuring various offal cuts that were tender and flavorful. We couldn't resist the temptation to have more rice and drinks. We ended the meal with the "Morioka Cold Noodles," a refreshing and satisfying conclusion. The restaurant, which opened in December 2015, was packed with customers, a testament to its popularity. It was a hidden gem with a cozy atmosphere and delicious food.

A friend made a reservation for me, and I went on a weekday night. The charm of this restaurant is that you can taste Tajima beef. Of course, since it's Tajima beef, the prices are on the higher side, but considering the quality, it's actually quite reasonable. The restaurant is small, with mainly counter seats side by side, making it ideal for couples. The wine selection is also extensive for the space they have, and they manage it properly in a wine cellar. I really liked the fresh grapefruit sour, with chunks of fruit adding a refreshing touch. The special namul, a variety of vegetable namul with plenty of meat, was addictively sweet in flavor. The LAON salad was substantial, with crispy fried onions adding a nice touch. We also ordered the caprese. Besides the meat, the menu is quite diverse. The liver dish had a beautiful color and a good texture. The three types of tongue dish were a first for me, with different textures for each part. The LAON meat platter had various cuts of meat, allowing for a luxurious meat tasting experience. The self-grill aspect of the meal was enjoyable, with the option to cook at your own pace in your preferred order. The grill was regularly changed by the staff. We ended the meal with refreshing cold noodles, perfect after indulging in a variety of meat cuts. Overall, it was a satisfying experience with a high level of satisfaction in terms of taste and texture from the variety of meat cuts available for comparison at this yakiniku restaurant.

On April 4th (Tuesday), after finishing work, the drinking enthusiast went to Kanda. Today, I was invited by a drinking friend to "Yakiniku LAON" in Kanda. The name of this restaurant "LAON" means "fun" in old Korean, and it specializes in handling only the rare and high-quality female cattle of A5 rank "Tajima beef", providing delicious yakiniku that gives you a "fun" time. I started with a toast with Smirnoff Lemonade from the drink menu. Smirnoff Lemonade has a sweet and sour lemon flavor that is easy to drink and I really love it! Before eating yakiniku, it's a must to have this classic dish! The Kimchi assortment includes Napa cabbage kimchi, cucumber kimchi, and Kakuteki. The Namul assortment is a mountain of various namul mixed with meat, and it's delicious! This is a great snack for drinks. The liver looks so beautiful as if it's shining! Fresh liver, lightly seared on both sides, melts in your mouth and is delicious! When it comes to heart, it is often served sliced, but this one is very thick! Since it's fresh, lightly searing it until the color changes on the surface allows you to enjoy the chewy texture of the heart. The sausages are placed on the hot plate, looking like slimy creatures from Moomin (laughs). The tongue tasting set includes Special Tongue, Upper Tongue, and Tongue Awabi. The Tongue Awabi, which is cut into blocks at the root of the tongue (Tantura), is also delicious. The additional drink is a draft grapefruit sour with lots of grapefruit pulp! It's full of fruity flavor and very delicious! And I made sure to eat all the grapefruit pulp (laughs). Next, the popular "LAON's Meat Assortment" appeared! Today's meat assortment includes Ichibo, Kalbi, Upper Kalbi, Beef Sasami, Tatebara, and Triangle. Kalbi and Upper Kalbi have a lot of fat, so they are delicious when eaten with wasabi. The triangular block of meat is slowly grilled, and when cut with scissors, the pink center looks beautiful! It was soft and delicious! The small intestine part, Maruchou, and the first stomach part, Mino Sand, are also enjoyed. Maruchou is fatty and delicious! Mino Sand allows you to enjoy both the texture of the stomach and the taste of the fat. The finale today is the simmered rice bowl! Rice topped with tomato beef tendon simmered. The rich taste of tomato is irresistible to tomato lovers! Today, I enjoyed A5 rank Tajima beef at "Yakiniku LAON" in Kanda! This is a counter-centered restaurant, so it's convenient for individuals or small groups to casually drop by.

This is a restaurant where you can enjoy Tajima beef that meets the standards of Hyogo Prefecture. For more details, I have also written about it on my blog. ⇒ https://tabelog.com/rvwr/yukkysnowy/rvwdtl/B260098577/ ▶Kimchi Assortment Starting with vegetables, we had an assortment of Kakuteki, cucumber, and Napa cabbage kimchi. ▶Namul Assortment A mixture of bean sprouts, fiddleheads, pea sprouts, and red and white pickled vegetables with meat mixed in, topped with Korean seaweed. ▶Sparkling Wine We started with a toast with a glass of bubbly! The restaurant also had a wide selection of wines. ▶LAON Salad It was a salad of the day with tomato slices, bean sprouts, and leafy greens. ▶Grilled Liver We lightly seared the liver. ▶Chunked Heart The heart cut into chunks had a shiny and glossy appearance. ▶Tongue Tasting We compared premium tongue, upper tongue, and tongue abalone. The different textures and flavors were intriguing! ▶Chamisul Of course, Korean shochu goes well with grilled meat. It was served in a small cup. ▶Meat Assortment We had Ichibo, Kalbi, upper Kalbi, and beef tenderloin. Each cut had its own unique flavor and texture. ▶Hormone Ajillo Various hormones cooked in an ajillo style with a spicy miso flavor. It was a refreshing Korean-style ajillo! ▶Tail Porridge The tail broth porridge was light and delicious. The restaurant also has counter seats, making it a great place for small groups and dates. We were very satisfied with the high-quality meat selection, including rare cuts, and the fresh hormones!

I was invited by a friend who loves meat to go eat yakiniku in Kanda. The place is located about a 2-minute walk from Kanda Station. Here, you can eat Tajima beef, which is quite rare and special. As a Kansai person, I feel a sense of familiarity with it! The restaurant opened in November 2015, so it's quite new. The interior has a chic and calming atmosphere. The tables have seats where you can put your belongings, which is convenient. This restaurant only deals with the rare and highly valuable A5 rank Tajima beef from female cows. It's always enjoyable to have drinks with friends while eating yakiniku! The Golden Potato Salad had a curry-like flavor, with the potatoes being fluffy and the taste being addictive. Of course, we couldn't miss out on the Kimchi assortment, which had a spicy and tangy flavor. The Salted Cabbage was a simple yet delicious dish to enjoy between bites of meat. Tajima beef refers to black-haired Japanese cattle from Hyogo Prefecture, which gained attention as Kobe beef when the culture of eating beef spread during the Meiji era. The thickly sliced heart meat was flavorful and tender. The LAON's Meat Assortment included various cuts of beef, all of which were delicious, especially the tender and flavorful rump. The 1-piece Kalbi was a long piece of meat that was juicy and flavorful. The Premium Harami had a generous portion size and was juicy and delicious. The Shoulder Tri-Tip, which I love for its lean red meat, was juicy and full of flavor. Eating rice with yakiniku and Korean seaweed was a delightful combination. The Morioka Cold Noodles were refreshing and a perfect way to end the meal. Overall, it was a great find in Kanda, and I would recommend this yakiniku restaurant for both solo diners and groups of friends. I might even go there alone next time!