ร้านYakiniku KINTANแนะนำในพื้นที่ โตเกียว

I went to Ebisu, even though it was during the summer vacation, just to have a bowl of "Chateaubriand no Gokumi-Don", which is limited to 5 servings at one restaurant and is featured in a certain magazine. As it was Obon week, we arrived at the restaurant 10 minutes early, but when the restaurant opened, there was a line of more than 10 people. It is indeed a popular restaurant. After waiting for about 30 minutes for a bowl of rice, corn tea, salad, and soup were served while we waited, so we felt just fine without feeling hungry or bored. The rice bowl you are looking for offers chateaubriand cooked in two different ways: cutlet and steak. When eaten with truffle-scented rice, it is simply superb. We ate it with condiments such as sansho (Japanese pepper) and wasabi (Japanese horseradish), and at the end, we poured broth over it like hitsu-mabushi. The price of 1,500 yen for an after-meal dessert was a real bargain. You need a ticket with Tokare to eat it, but it is well worth it even if you have to buy it.

A fashionable yakiniku restaurant that meets a wide range of needs from lunch for one person to date and business entertainment. This is kintan's fourth restaurant, following Ebisu, Roppongi, and Omotesando. I had lunch at 11:30, just as the restaurant opened! The restaurant was almost full by 11:45 a.m. The interior, taste, and service are the trifecta of Ebisu kintan, which was voted No. 1 on a certain yakiniku matching app. The restaurant has an open kitchen, and we were seated at the counter. I ordered the weekly special, "Kuroge Wagyu Sirloin Donburi" (1,000 yen). I found some delicious looking meat while it was being cooked and wondered how much it would cost, but I was surprised to see a bowl of the meat in a heaping bowl. The flavor is light and just right for lunch. Is the lunch menu the same as the other restaurants? The quality of the food is as expected.

A Yakiniku restaurant close to Roppongi Station with good taste, service, and CP! It is the first time for me to visit for dinner. The restaurant is bright at lunch with sunlight coming in through the large windows, but at night, the lighting is much more subdued and the atmosphere is more moody. The attentive service is also very attractive, so I recommend this restaurant for dinner with an important person or for business use as there are private rooms available! Comparison of 30-day aged beef tongue and Wagyu beef tongue The presentation of the aged tongue served like a rose is very clever. Personally, I prefer the aged tongue. I was so impressed by the tang that the flavor kept bubbling out even after each bite that it was almost too good to swallow. Just thinking about it makes me drool. I think the unique texture of the tongue is the beef tongue, but both were very tasty. We also enjoyed rare cuts of beef such as "Misuji," "Tomosankaku," and "Ichibo," as well as standard dishes such as "Horumon," "Yukkejang soup," "Meat sushi," and "Kimchi assortment. And "Truffle and Foie Gras in Ishiyaki Bibimbap Style." Two of the world's three greatest delicacies performed together, so good you'll laugh! Lastly, "Sirloin Sukiyaki-style". The high-quality sirloin was well mixed with the sweet and spicy sauce, and the egg yolk was served with rolling white rice and a bite of the dish. I can think of no other word than "delicious. The person who invented this dish should be made a living national treasure! The attention to detail in the course, such as the choregui salad, bagna cauda with miso instead of anchovies, and the watercress and sea urchin salad, which helps with digestion, was also too good not to mention the deliciousness of the dish. We ended the meal with an Amaou sorbet that was almost like strawberries. The mino had a hidden knife to make it easier to eat, and the main course of grilled sirloin sukiyaki-style was so special that the waiter grilled it for us and shared it with us.

The food, service and night view are excellent. At a meat party with about 30 people gathered. Kobe beef steak Beef tongue roast beef style Foie gras Rossini hamburger Kintan's famous sirloin yukke Beef tongue and foie gras in a pie crust Matsusaka beef cutlet sandwich, etc. The event was held from 17:00 to 21:00, so we had a wonderful time enjoying the view that changed from evening to night ^_^. Oh, the afterglow...

The second restaurant opens in Omotesando! The second shabu-shabu restaurant by popular yakiniku restaurant kintan has opened in Omotesando. It is marked by the Apple Store, and is located near the "Stationery Cafe" and "Tonkatsu no Maizumi" in the alley. Premium Lunch Set (1880 yen) One piece of Sendai beef sirloin, two pieces each of rump and tomosankaku, and platinum pork. Dashi broth of the week (soy sauce and garlic) is selected from six different kinds. This broth is popular at the Daikanyama restaurant, and is delicious with ponzu (Japanese sauce made from soy sauce and garlic) and sesame sauce. The meat is sliced by the kitchen staff each time an order is placed. The meat is not seasoned, but only the flavor of the dashi broth, making it the ultimate in luxury. The vegetables are free to order more this time as well, and it is very clever that they change the contents of the vegetables from the default to the first and second refills. When we finished eating, the chef cut out a piece himself from the lump of meat, and for the first time in my life, I had the "filet shabu". It is not on the menu, so maybe it is a limited menu for the opening day? As you can see, it was trimmed beautifully, so there was no stringiness at all and it was at a level where you could eat it even without teeth. We finished with pound cake for dessert. The restaurant is a U-shaped counter in the center part of the restaurant, with tables by the window. I think this restaurant can meet various needs, such as shabu-shabu for one person, date, dinner, and entertainment.

Harajuku KINTAN Lunch at Harajuku KINTAN! The set price is 1480 yen. You can enjoy various kinds of dishes such as tongue, pork, chicken, and ribs. Salad and soup are also included in the price. The rice is always served with 15-grain rice. There is a long line for lunch, so make a reservation!

Good cosmetics, good drinks, good space. Great for a date, with girlfriends, or with the family! I want to go back!

New form of Yakiniku KINTAN to open on October 21. The president of the management company invited us to a reception party for "Shabu Shabu KINTAN," a new form of Yakiniku KINTAN. (The normal opening date is October 21.) The location is on the second floor of "Daikanyama Yakiniku KINTAN", accessible from Daikanyama and Ebisu stations. We had the course menu. After finishing the appetizers, White tongue shabushabu The dish is served with two kinds of vinegar: a special white ponzu vinegar and olive oil from Majorca, Spain. This olive oil is light and easy to eat anyway (it is said to be a high-class product). The combination with the fresh snow salt is also excellent, and you can eat as many pieces of tongue as you like. Three kinds of red meat The lineup includes Kamenoko, Shinshin, and Togarashi. Here comes the ponzu with grated daikon and sesame sauce with peanuts and raayu. The cuts were thick and we could feel the difference in texture and taste of the three types. It goes well with the light ponzu sauce. Two kinds of juicy cuts Misuji and Tomosankaku, the meat with a sting in it, are served with sesame sauce. Sukishabu of the finest sirloin A sukishabu version of the yakishabu served at the end of a yakiniku kintan course. Take a bite of the meat with a generous amount of egg yolk and Warishita sauce. The dish is served with a large portion of root vegetables, leafy greens, and mushrooms, and you can have as many as you like, so you can finish three bowls. Finish with a pear sorbet.

The point was changed from "3.3" to "4.3"! Beef Sushi Kinitan opened on January 15, and we have already made our second visit. This time, I ordered the "Enjoy" course (6,500 yen) and added the platinum yukke. KINTAN is a famous yakiniku restaurant that is now listed among the 100 best restaurants on the food log, but I had the impression that the Japanese cuisine at this restaurant was very good, as was the meat kappou restaurant "Kintan", which is affiliated with KINTAN. I was surprised to find that the appetizer "Kuronari" was made of rice with meat inside! The flavor of the meat soaked into the rice. The hand-rolled red meat yukke and the zabuton (pork belly) were excellent nigiri. The yukke, in particular, is very easy to eat with the added flavor of seaweed. The grilled aged tongue and deep-fried skewers were again excellent. The torotaku, the final dish, is also full of meat! We selected the least expensive of the three courses, and were very satisfied with everything. Needless to say, the Piratina Yukke was too good not to order from the Kintan family.

Fashionable again, this time kintan's third store is in Omotesando! Ebisu and Roppongi are stores with large windows, while Omotesando has a wall full of "cow-shaped lawn! The Omotesando location has a wall of "cow-shaped lawn! You can enjoy your meal with an elegant feeling as if you were having a BBQ on the prairie. A three-minute walk from Omotesando Station, we visited kintan in Omotesando, which opened on September 9, for lunch to greet the opening of the new restaurant. There were many flowers from celebrities in the storefront, indicating the popularity of the restaurant. Kintan Yakiniku Lunch (1,300 yen) I usually have a ¥1,000 lunch, but this time I splurged to celebrate the opening (though it was only ¥300 more than usual). The beef was literally the best, with a firm sashi (a grain of black pepper). While the chicken is cut into large pieces and does not cook easily, the texture and juices overflow when it is grilled slowly over a high flame over a distant fire. The family here is highly recommended not only for the quality of the meat, but also for the customer service and the free refills of rice, salad, and soup. The owner says that the restaurant is packed every night, so you might want to make a reservation before you go!

I went to kintan for the first time without thinking about it! We had the course, and the meat was delicious, one after another! Everything was delicious, from the first meat sushi to the curry that we finished off with ( ⁎⁎Incredible ). The best part was the meat dipped in sukiyaki-style sauce, quickly grilled, and wrapped around an egg and a bite of rice. I would like to use this restaurant again when I want to eat delicious meat again ♡♡♡♡.

การเข้าจากประตูที่อยู่กลางบันไดทำให้รู้สึกเหมือนการผจญภัยเล็กๆ ที่สนุกสนาน ประตูที่อยู่ข้างหน้านั้นกว้างขวางและมีการตกแต่งสีเขียวที่ทำให้รู้สึกสงบ พนักงานใจดีและบริการได้อย่างรวดเร็ว ทำให้สามารถเพลิดเพลินได้โดยไม่มีความเครียด พวกเขายังแนะนำให้เติมสลัดและซุปอย่างไม่เป็นทางการ ซึ่งทั้งสองอย่างอร่อยมาก เนื้อวัวที่ผ่านการบ่มและเนื้อวัวดำญี่ปุ่นมีรสชาติและเนื้อสัมผัสที่ดี และตับที่กินกับซอสกลิ่นกระเทียมก็สดใหม่และยอดเยี่ยม เมื่อรวมกับเบียร์คราฟต์ทำให้รู้สึกดีขึ้นและได้ใช้เวลาที่น่าพอใจ