20 ausgewählte Yakiniku Restaurants in Minato-ku nach Empfehlung

Mmmm...the old champion! Kumonotori used to be the king of butcher shops a long time ago. I'm revisiting the restaurant myself, but this is the first time I've posted about it since there was no food log or I didn't do it before. Kunimoto back then was... Oh, that Kunimoto! That Kunimoto! It was like "Oh, that Kunimoto! Nowadays, you can usually get in without a reservation, not because it's bad or anything, but because there are so many restaurants imitating Kunimoto. It is because the number of yakiniku restaurants has been increasing. Now there are yakiniku restaurants that are particular about the way they cut the meat and where it comes from, and serving it in rare parts is now a standard practice. Of course, that's only for high-end restaurants, but Kunimoto is a high-end restaurant in terms of cosmetics, so I get the impression that it's tough if you don't move up another level

【Tokio Shirogane Takanawa】 Um das sorgfältig ausgewählte schwarze Wagyu von Yazawa Meat und die geheime Sauce zu genießen, ging ich zum Jumbo in Shirogane. ★ Tokyo, Minato-ku, Shirogane 3-1-1, Daiichi Azabu Building 1F ★ 10.000–20.000 Yen/Person À la carte ◇ Hausgemischte Kimchi-Platte ◇ Grüner Salat Das Dressing war köstlich. ◇ Echte Yukke ◇ Sirloin vom Grill Es ist im Sukiyaki-Stil und sehr lecker, aber es ist schon ein Stück schwer. Haha. ◇ Fleischsushi ◇ Yazawa Meat ausgewähltes schwarzes Wagyu, dick geschnitten, erstklassiges Zunge-Salz ◇ Dünn geschnittenes Zunge-Salz (mit Frühlingszwiebeln) ◇ Flanken ◇ Kalte Nudeln in Rinderknochensuppe Vielleicht etwas zu mild im Geschmack, mit Essig genau richtig. ◇ Wagyu Hackfleisch Curryreis ◇ Hokkaido reichhaltige Milch Soft-Eiscreme Wie der Name schon sagt, sehr reichhaltig und überraschend beim ersten Biss. Der Raum und die privaten Zimmer hatten eine fröhliche Atmosphäre, die sich um Gruppen und größere Gesellschaften drehte. Es gab auch relativ viele ausländische Gäste. Vielen Dank für das Essen!

A popular yakiniku restaurant in Hawaii landed this January. They have a course menu, but this time we went a la carte. LA Kalbi (2,000 yen, photo for two) This is basically a restaurant where you cook your own kalbi in a roaster on the tabletop, but this menu is served on a hot iron plate after cooking. The kalbi is seasoned with sweet and spicy seasoning from the start, so you can just gobble it up as is. By the way, sliced onions are placed under the meat on the griddle, so the onions are also delicious! Kuzu cold noodles (1,200 yen) After serving the noodles to the table, the waiter snips them with scissors. The beef bone soup is sorbet-like and this is really delicious. This is one of the best cold noodles in my life. Tongue salt (1,600 yen) This is the latest trendy cutting method. It is thin but crispy, and the more you chew it, the more flavorful it becomes. The price for this number of pieces is excellent, to say the least. Cut-offs (1,300 yen) We found kalbi, loin, and harami. Although it is a cut-off, each piece is large enough to be served individually, and the price is also excellent. The meat was so delicious that I looked it up and found out that the chef comes from Yakiniku Shimizu, which makes sense.

There are a wide variety of parts of both meat and hormone, so if you are in doubt, a set is recommended. The Miyabi set came with 9 kinds of omakase meat. They are all rare meats such as Misuji, Geta, and Tomosankaku. Moreover, since it is A5 ranked Wagyu beef, there is no reason for the quality to be bad, and it is excellent. The grilled vegetable platter was a little stylish, including bell peppers. The bean sprout namul and other dishes were also delicious.

KIM" is a cute barbecue restaurant that looks like a café, suitable for dates. Courses are the main menu. The course like yakiniku kaiseki starting with appetizers is ¥7800, and the meat-only courses are ¥4700 and ¥6800, which are expensive, but the meat quality is satisfactory and the dishes are also delicious. Depending on the part of the meat, you can choose from salt, tare (sauce), negi shio (green onion salt), and other beautiful meats in the course. The cold noodles are outstanding. The beef tail soup has a strong flavor. Eating soup. Scallops served with rice. Namul is three kinds of bean sprouts, yama-kurage, eggplant, and mushrooms, and three kinds of spicy food are kimchi, takana kimchi, and chanja. White senmai sashimi is served with ponzu (Japanese vinegar) for a refreshing taste. Rice is cold ojiya style with shredded yam and rice in broth. It is a palate cleanser for the fatty meat. The restaurant has counter seats and private rooms for a wide range of uses, but it is recommended for a date.

Tokyo, Nishiazabu Celebration Party at Ushigoro's Highest Brand of Luxury É Special 14-course "K" menu by our resident chef Beef consommé with truffle and soft-shell crab Caviar and pomelo nigiri 6 kinds of seasonal vegetables Smoked Wagyu beef tartar with caviar Thinly sliced sashimi of selected cuts of beef and bluefin squid with raw sea urchin Ultimate black tongue, thick cut. Special Harami Salad Chateaubriand cutlet sandwich with truffle Black maitake mushrooms and selected parts of grilled shabu-shabu. Sukiyaki with truffle and shabuton Mouth freshener Bamboo shoots and selected parts of rice in earthenware pot Mascarpone ice cream Dessert plate Everything was so delicious, but I especially loved the chateaubriand cutlet sandwich with truffle. We had a lot of recommended champagne, and it was a very happy time. Great space and service.

I took my child to a family restaurant that holds many memories for me for the first time in decades since I was 14 years old! The food I loved is still wonderfully delicious, bringing back memories of my late father. The service at the restaurant was also excellent, and I will definitely go back to eat there again! It was an incredibly nice atmosphere filled with nostalgia, delicious meals, and happiness. Thank you very much m(_ _)m

【Tokyo Roppongi 1-chome】 A long-established restaurant in Roppongi where you can savor carefully selected A5 rank Yonezawa beef. Shabu-shabu and sukiyaki are perfect for the cold winter. ★ 3-5-5 Azabudai, Minato-ku, Tokyo, Iikura Hills 2F ★ 15,000 to 30,000 yen per person Elegant Salt Sukiyaki Course ■ Appetizer platter ■ Dish ■ Warm dish ■ Special rib roast ■ Vegetable platter ■ Meal (rice porridge or rice set) ■ Dessert The fatty Yonezawa beef melts in your mouth when combined with egg in one bite. The staff serves everything, making it convenient for business meals and entertaining guests.

Ore no Gyuzara @ Ore no Yakiniku (Ginza) 7,980 yen **◇*◇*◇◆*◆◆◆◇*◇*◇*◇*◇◆*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇ My wish...! 😭💕 It's limited to 10 servings from 4pm. I didn't expect to find it left in the last 2 ✨(´;ω;ω;ω) Even on a weekday, it will be gone before 6pm! What a waitress told me, I was really lucky ☺️💖 Every part has a different texture. It's always fun to eat 🌟(*´``*) I don't even need rice. I love the feeling that the meat alone fills my stomach 💕💕. . I've used up all my luck this season ✨(...) Thanks for a fun night ☺️🌈 ◆◇**◇*◇◆*◆◆◆◇*◇*◇*◇*◇*◇*◆◆*◇*◇*◇*◇*◇*◇*◇*◇*◇*◇*◆

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A fashionable yakiniku restaurant that meets a wide range of needs from lunch for one person to date and business entertainment. This is kintan's fourth restaurant, following Ebisu, Roppongi, and Omotesando. I had lunch at 11:30, just as the restaurant opened! The restaurant was almost full by 11:45 a.m. The interior, taste, and service are the trifecta of Ebisu kintan, which was voted No. 1 on a certain yakiniku matching app. The restaurant has an open kitchen, and we were seated at the counter. I ordered the weekly special, "Kuroge Wagyu Sirloin Donburi" (1,000 yen). I found some delicious looking meat while it was being cooked and wondered how much it would cost, but I was surprised to see a bowl of the meat in a heaping bowl. The flavor is light and just right for lunch. Is the lunch menu the same as the other restaurants? The quality of the food is as expected.

Unmistakable meat quality! A yakiniku restaurant that you can enjoy with your eyes as well! We had a Yakiniku party after work! It's been a while since I've been to a Yakiniku restaurant with a group of 6 people! The restaurant is located within walking distance from the office, I was curious about this recently opened restaurant. Usually, the day before I go to a restaurant, I read the postings of various people to learn about the restaurant, I was already looking forward to it so much that I started to get excited in the morning. We were shown to a private room right at the entrance. First, we toasted with champagne! The meat here is said to be procured from the same source as Nichiyama, a long-established restaurant in Ningyocho. ◆Appetizers Rare Roast Beef Kuroge Wagyu Beef Tartar Start with raw meat! The middle meat and shingles are served with soy sauce in sashimi style. The tartar is covered with a generous amount of cheese in a Western style. Gaienmae is famous for the rows of ginkgo trees! A large plate in the shape of a ginkgo tree is covered with ginkgo leaves. It is impressive when it is for 6 people! LOL! ◆Prepared Pickled turnip in soy sauce soaked komatsuna in soy sauce Sauteed radish's leaf Most of barbecue restaurants serve namul (pickled vegetables), but I am glad to eat kinpira. I'm glad to have kinpira! It already makes me want rice. LOL! ◆salt grilled beef tongue Kelp salt grated yam with beef tongue Toro gyutan with leek sauce Hatsu (heart) This beef tongue is really delicious! The tongue served with kelp salt has a fine texture and melts in your mouth, which explains the name "Tororo Beef Tongue". The grilled surface is shining..! Of course, the tongue served with leek sauce is also delicious! The heart is a unique and very elastic and textured dish. ◆Yaki with sauce Wagyu beef brain, Halami The beautiful red meat directly conveys the quality of the meat. Here comes the rice! The rice is "Bolt from the blue sky" from Aomori. How could it not be delicious with the sauce bouncing on the rice? The moment you bite into the jalami, the sensation of being soft and juicy is sublime. ◆Kohaku Special Farmer's Salad A hearty salad was served! The dressing is so good, I would definitely buy it if they sell it in a bottle! If they sold it in a bottle, I would definitely buy it! I would definitely buy it if they sold it in bottles! ◆Sirloin of Wagyu Beef with Kaoruka Wagyu Soup A plate of thinly sliced sirloin topped with tomatoes appears. On the net, Nambu ironware is heated. There is soup in the Nambu ironware, The soup is poured over the meat and served when it is slightly heated. The fatty meat, the sweetness of the mini tomatoes, and the light but rich broth all came together in this dish, It was a dish where everything came together. The dish is so fragrant that it is called "fragrance"! ◆Salt Grilled Ichibo with special chiri-zu vinegar The meat is very beautiful pink with fat. I tend to think it's too fatty with this amount of fat, But it is not greasy at all because of the good quality of the meat. The "chiri-zu" (vinegar used to flavor the meat) makes it even more refreshing. I heard that this dish is made using a recipe directly from "Suikouan" in Sanda, It is delicious anyway, with a hint of spice like sansho (Japanese pepper)! ◆Kohaku's special mushroom sauce, medium meat cooked at low temperature and truffles Truffles in a wine glass! This is exciting! The chunks of meat are slowly grilled and cut in front of you! After removing it to a plate, the truffle is shaved and poured over. How luxurious! And the accompanying mushroom sauce is also delicious. I wanted to lick the plate! LOL! ◆Kamenoko - Binchotan Open-flame Grilled Mushrooms What a surprise! The meat is wrapped around the binchotan charcoal! It's fun to have a surprise like this♪ Kamenoko has a strong taste of meat. Drizzle some Hokkaido wild wasabi on it! ◆Shiguren-ni Udon Noodle Thin udon noodles are smooth and easy to eat even though it is the last one. We exchanged dessert for my friend's udon and finished two bowls of udon. LOL! The soup and the shigureni on top were both delicious, I made it like ochazuke (rice with green tea) with my friend's leftover rice! LOL! This goes well with this! ◆Shiratama Zenzai No picture because I exchanged it for my friend's udon noodles. I had a highball this day, but there are many kinds of wines available. The private room with round tables is a great place to get together without worrying about your surroundings. The other seats are also semi-private rooms with curtains that can be closed, so it is good for dates, business entertainment, etc!

A Yakiniku restaurant close to Roppongi Station with good taste, service, and CP! It is the first time for me to visit for dinner. The restaurant is bright at lunch with sunlight coming in through the large windows, but at night, the lighting is much more subdued and the atmosphere is more moody. The attentive service is also very attractive, so I recommend this restaurant for dinner with an important person or for business use as there are private rooms available! Comparison of 30-day aged beef tongue and Wagyu beef tongue The presentation of the aged tongue served like a rose is very clever. Personally, I prefer the aged tongue. I was so impressed by the tang that the flavor kept bubbling out even after each bite that it was almost too good to swallow. Just thinking about it makes me drool. I think the unique texture of the tongue is the beef tongue, but both were very tasty. We also enjoyed rare cuts of beef such as "Misuji," "Tomosankaku," and "Ichibo," as well as standard dishes such as "Horumon," "Yukkejang soup," "Meat sushi," and "Kimchi assortment. And "Truffle and Foie Gras in Ishiyaki Bibimbap Style." Two of the world's three greatest delicacies performed together, so good you'll laugh! Lastly, "Sirloin Sukiyaki-style". The high-quality sirloin was well mixed with the sweet and spicy sauce, and the egg yolk was served with rolling white rice and a bite of the dish. I can think of no other word than "delicious. The person who invented this dish should be made a living national treasure! The attention to detail in the course, such as the choregui salad, bagna cauda with miso instead of anchovies, and the watercress and sea urchin salad, which helps with digestion, was also too good not to mention the deliciousness of the dish. We ended the meal with an Amaou sorbet that was almost like strawberries. The mino had a hidden knife to make it easier to eat, and the main course of grilled sirloin sukiyaki-style was so special that the waiter grilled it for us and shared it with us.