Zhengtaiyuan Shimbashi-ten

Fresh apples and lemons are grated daily and added to the rich sauce that has been passed down from generation to generation, providing a traditional taste and a fresh sensation at the same time. The special sauce, along with wasabi (Japanese horseradish), which enhances the flavor of the meat, is designed to produce not only flavor, but also aroma, so that the aroma does not skip.

Founded in 1978, this long-established yakiniku restaurant is a regular on the 100 Best Restaurants list and received the Bronze Award in 2020. The restaurant has its main restaurant in downtown Machiya, with branches in Ginza and Shiba, which were also selected as one of the 100 Best Restaurants. With their unique ideas and innovations in everything from purchasing to menu creation, they aim to be the most enjoyable and delicious yakiniku restaurant in Japan.

Kim Il Siew, the second generation president, took over the family business after training in sukiyaki, shabu-shabu, and steak houses, using his experience as an instructor at a culinary school. With his wealth of experience, he has developed a menu based on unique ideas not found in conventional yakiniku restaurants, and for a time even offered sashimi, expanding the business to become the most enjoyable and delicious yakiniku restaurant in Japan.