20 restaurantes Yakiniku por Recomendación en Cerca de Estación de Samezu

I was curious about this restaurant because of the posts of the foodies I follow on Instagram. I was gladly given the opportunity to visit by chance and went to Samezu Station on the Keihin Kyuko Line. This is the second time in my life that I have used this station, and by the way, the first time was also at Otsu-chan (^^) Assorted domestic tongue (thick cut, thin cut, and tongue geta) The thick slice was as thick as it could be! The thick slice is so thick that it's easy to eat because of the careful knife. There was lemon juice on the table, but there was a cut lemon on the plate, so I put a squeeze of freshly squeezed lemon on it and snapped it off! The crunchy texture, just the right amount of saltiness, and the sourness of the lemon...what more could you ask for? The slices were not thinly sliced at all (in a good way). It is thick enough to leave a firm chewy texture, about the same thickness as a typical yakiniku restaurant cut. We enjoyed it while comparing the different textures from the thick cut. The tongue geta has a completely different taste and texture from the above two types. It is cooked in two different cooking conditions, a crispy version and a fluffy version. Personally, I prefer the crispy version, but of course the fluffy version is also delicious. Of the three types, I think this is the one that makes alcohol go down a treat. 10 kinds of meat Ten different parts of the meat were served on a special plate. The arrangement of the meats on the front leg, stomach, and back leg is as you would expect from a popular restaurant. The Ichibo, Zabuton, and Tomosankaku were personal hits on this day! The cuts are large, so you can enjoy them with salt for the first bite and tare for the second. The balance between the more sashimi parts and the red meat parts is also very good, and the composition is too nice to be appreciated by the gastrointestinal tract. As I thought the last time I visited, I would like a little more seasoning on the meat as a whole. Aburi-Toro-Shabu Donburi I had this dish on my last visit and enjoyed it very much. The gravy, sauce, egg yolk, sesame oil, and red pepper flakes were a perfect match. The meat is lean, so it is not too fatty, and the rich meaty flavor is just right for the rice after the meal. This is a delicious dish that I would like to have a plate of each. Cold Noodles The final dish of the meal (laughs). It is a light dish using ume plum and shiso leaves, and is extremely tasty! It may be hard to tell from the picture, but the amount of noodles is packed in and very satisfying (despite the fact that the soup is complete). Homemade apricot bean curd Richly flavored apricot bean curd, refreshing in the mouth. The salad and yam kimchi that we ordered with our entrée were both flavored with dried bonito flakes and had a gentle taste. It is perfect as an appetizer because it is not too strong in flavor and easy to eat. So, it was a very satisfying time, filling both my stomach and my heart. *On the way home, we were shown the refrigerator of Otogawa Livestock Breeding across the street from the restaurant. The sight of the vacuum-packed display of parts of meat purchased from a whole cow was a sight to behold. We were impressed to hear about the various aspects of their meat procurement and processing.