Es un restaurante de yakiniku escondido en un callejón de Akasaka. En un local reformado de una casa antigua, se asan lentamente cortes gruesos de carne de res Wagyu negro japonés de grado A5 a la parrilla de carbón, realzando su sabor. A un precio razonable, es un lugar que los amantes del yakiniku deben visitar para disfrutar hasta saciarse.
Hormone Matsuda is highly regarded as one of the best places in the city to enjoy the freshest yakiniku. The particularly fresh liver is praised for being so clean and free of odor that it seems almost safe to eat raw. The creative sauces and side dishes that complement the meat shine, making every dish a delight for the palate.
Akasaka Raimon is a yakiniku restaurant located about a two-minute walk from Akasaka-mitsuke Station. Run by the daughter and son-in-law of the famous "Kinryuzan" restaurant in Shirokane, it is known as one of the most popular and difficult-to-reserve yakiniku restaurants in Tokyo.
Yakiniku no Suisai is conveniently located just a short walk from Akasaka Mitsuke Station, featuring a lavish and ornate interior with a sense of privacy akin to private rooms. They use whole cuts of Tajima beef, which is freshly hand-cut and served with excess fat removed. This allows you to fully enjoy the natural flavors of the meat, with the Tajima Ota beef's offal being particularly renowned. In this serene space, you can indulge in exquisite yakiniku to your heart's content.
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