ร้านYakiniku Pongaแนะนำในพื้นที่ จังหวัดคะนะงะวะ

This yakiniku restaurant reigns on the top floor of GEMS Yokohama, which opened on October 17. I was approached by a local gastronomy & hot spicy queen, and I was delighted to pay a visit for the first time. There was a meat Instagrammer at the same table as me, so I ordered a thick slice of meat from the start, hoping he would cook it for me. The special thick-cut assortment (rump, tongue, halami, and kainomi). I was enchanted by the beautifully pierced meat. I had a strong image of rump as lean meat, but I heard that high grade meat also has a firm piercing on the rump. The griller used the heft of the rump to grill the meat well, so the surface was crispy and the inside was very juicy. The difference in texture and taste of the same part of the rump was clearly noticeable by intentionally changing the size of the cut and the degree of grilling. Negi Tang Shio Beef tongue with a layer of scallions that had been thoroughly de-tangled and cooked by the waiter. Personally, I would have liked a little more green onion smell, but it is a very easy-to-eat dish. Four kinds of hormones (phantom hormones, extreme hormones, under tongue, and crispy mino) I was a bit surprised to see a "under the tongue" hormone in the four kinds of hormone platter. I thought that red hormones used in platters were usually liver or heart. The "fantastic hormone" (shimachou?) was sweet and fatty. The crispy mino (mino that is crunchy) had a lot of knives on it, but it was not crispy, it was tough and hard to chew. Kimchi and seafood pancakes were also delicious. The waiter who grilled the negi tan shio (grilled onion tongue) was a little awkward, and the staff member who brought the hormone was a little vague in his explanation, but the food was generally delicious. But the food is generally delicious and it is only a matter of time before it becomes a thriving restaurant. If I have a chance to visit again, I would like to hold a meat party in a private room like a hidden room!