Beef is the star of the show at this restaurant! Premium charcoal-grilled yakiniku for those who want to focus on the flavors.【Yakiniku Kunimoto Shinkan】

Japan's first yakiniku restaurants are said to be【'Meigetsukan】in Tokyo and 【Shokudoen】 in Osaka, which opened around 1946. The popularity of yakiniku grew even further following the Seoul Olympics held in 1988, leading to the establishment of yakiniku as a genre within Japan.

Around 2005, the yakiniku market's price range began to change significantly. This shift was driven by the emergence of restaurants that specialized not only in traditional cuts like loin, short ribs, and tongue, but also in purchasing whole cattle or cuts of meat to offer rare cuts that make up only a small percentage of the entire animal.
Recently, more and more restaurants have been developing their own unique styles, focusing not only on the quality of the beef but also on the grilling techniques, presentation, and even the way the meat is eaten.

The long history and evolving world of the yakiniku industry, Yakiniku Kunimoto Shinkan's owner, Yoshiaki Kunimoto, has maintained his unwavering dedication since the restaurant's founding.

Only the finest A5-ranked female Japanese Black beef from all over Japan are carefully selected, and the charcoal used is a specialty product from Kawaminami Town in Koyu District, Miyazaki Prefecture. While gas roasters have become the norm in recent years, charcoal-grilled yakiniku offers an exceptional level of flavor.

The restaurant has several rules (guidelines) and its own unique style.
・For two guests, there is a 90-minute time limit, and for three or more guests, it's 120 minutes.
・Meals start simultaneously once all guests have arrived.
These rules reflect Mr. Kunimoto's sincere desire for customers to experience the beef in the enjoy it at its finest. It is by no means an uptight restaurant.

At this restaurant, ordering the 'omakase platter' is mandatory! Additionally, you can order extra meat, appetizers, salads, side dishes, and desserts from the à la carte menu."

The 'omakase platter,' beautifully arranged in a wooden box, consists of two types of cuts: one to be enjoyed simply with salt and wasabi, and the other with a special dipping sauce.
Carefully selected, generously thick cuts of meat are assembled by type, creating an impressive display.

Each cut is labeled, making it enjoyable to experience the differences in texture and flavor of the various meats. If it's your first visit, you should start with the 'premium' selection. While the lineup is centered around lean cuts, you will be amazed by the tender, melt-in-your-mouth quality of the meat.

The restaurant's dipping sauce is characterized by a refreshing sweetness and acidity that enhances rather than masks the natural flavor of the meat. As you continue to eat, it beautifully complements the meat's fat, making it even more delicious and leaving you craving rice.

The restaurant's signature dishes, such as the trimmings, thinly sliced yukhoe, and garlic rice, are also very popular, so be sure to leave some room in your stomach to enjoy them.

This restaurant prides itself as a 'dining establishment' and dedicates all its attention to ensuring that customers can fully enjoy the star of the show: the beef. When visiting, it's highly recommended to focus entirely on 'eating' and savoring every bite.

Written by the editorial team of AutoReserve Magazine