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.
Akasaka Raimon is famous for its yakiniku, but the cold noodles served at the end of the course are also extremely delicious!
And the cold noodles are available at the (affiliated?) restaurant, Kinryuzan. When I heard that it was available at Kinryuzan, I didn't hesitate to head there.
First, I checked the restaurant's Instagram to see if they were going to sell it, and when it was time to call, I called right away, but as expected, I couldn't get through (tears).
I called back about 30 minutes later and finally got through.
After confirming that there was about a month before the expiration date, I ordered two sets and went to the store.
The instructions for making the dish are enclosed, so it is easy and reliable.
I was thrilled to be able to recreate the excitement I had at the restaurant at home.
Well, it was delicious!
I am very satisfied that I was able to get a reservation at the restaurant that had been rescheduled due to Corona. I hope the day comes soon when I can eat it at a restaurant.
Akasaka-mitsuke] Limited edition tan stew that is too good to be true!
Tang Stew @ Raimon (Akasaka-mitsuke) ￥1,200
Raimon is a restaurant that offers a limited edition tan stew.
Only one lunch menu.
Open for lunch only on Wednesdays, Thursdays and Fridays.
Dinner service is irregular.
Only 14 seats.
The sister of a certain high-class yakiniku restaurant and her husband
The restaurant was quietly started in November last year by the sister and her husband from a high-class yakiniku restaurant.
At night, it is difficult to make a reservation, so it is difficult to see customers at first glance.
This beef stew has only one ingredient: tongue!
Not only the soft and tender part, but also the thick part, which is often found in yakiniku (barbeque) dishes.
The beef stew is filled with thick tongue, which is often found in yakiniku (barbeque) dishes!
He was worried that it might be too much.
I told him, "I usually eat a lot, so I'm fine with a big portion!"
I told him that I usually eat a lot, so he served me a tremendous amount!
I stopped for a moment, but then I gobbled it up.
His wife was a little taken aback.
You can choose rice or bread.
but the baguette piled up like a mountain
It looks so delicious, so I chose this one.
They use bread from a bakery in Shirogane, and it is also delicious.
There are 4 slices, that's a lot of bread!
The price per customer is from 20,000 yen, but I want to go there at night too ( ´-` ). OO.
✓Moly salad and coffee are included.
A visit to a restaurant that refuses to be interviewed
I have been going to this restaurant for lunch every week, but this time I had a long-cherished wish to visit for dinner.
I had been looking forward to having dinner at the restaurant. (market price? - 15,000 yen)
Lunch is only tan stew, and dinner is only omakase course.
Special Kalbi (bone-in ribs)
It is a chunk of meat almost 10 cm long, but it is well knifed and looks like an accordion when it is opened. After taking a picture of the meat, it was chopped with scissors and put into the gas roaster.
I was reminded that the "meat tastes best near the bone," which I had heard before, was not a lie, and after a light searing, the meat was in a state of juicy naira. I wrapped it in sanchu (a kind of Japanese dumpling) and enjoyed it.
Chateaubriand
The waiter grilled it for us because of its thickness.
It is so tender that you can easily cut it with chopsticks. The fat is very light, so I think it is better to eat it with salt and wasabi.
Special Tang Shio
First of all, the cut is beautiful! It is not a thick slice of tongue, but it has a texture that is as good as other thick slices of tongue around. When I had lunch here before, I was invited to join the meat discussion between the owner and the butcher who was sitting next to me, and I was convinced that the owner was making a strong argument about the way the tongue was cut. It felt like a waste to swallow, I might have wanted to eat a little more.
Shin Shin Seared Yukke
As soon as I saw the egg yolk and special sauce, I ordered rice, and I was not wrong. Although the part of the meat gives the impression of red meat, it was moderately sashi and very tender, so much so that the texture of the rice won out in my mouth.
We finished the course with a bowl of kalbi soup (you can in your own rice to make it look like kuppa) and Morioka cold noodles.
The meat was from the same source as the famous Kinryuzan restaurant in Shirokane, but I was shocked at how different the meat was when cut differently! I was so shocked.
Less than a year after opening, this famous restaurant was selected as one of the "Top 500" restaurants on the food log.
Like the main restaurant, Kinryuyama, it is also famous as a restaurant that is extremely difficult to make reservations.
I will try to write about the differences between the two restaurants, which I was honored to visit within a week.
Access from the nearest station
Kinryuyama・・・・About 15 minutes on foot from Shirogin Takanawa Station or Hiroo Station.
(It is in the middle of a residential area, but we recommend taking a cab)
Raimon・・・About 1 minute walk from Akasaka-mitsuke station.
★How to serve food
Kinryuzan ... A la carte only
Raimon ... Course only (a la carte additions OK after the course is over)
Meat Cooking Method
Kinryuzan: Charcoal
Raimon・・・Gas
Smoke in the restaurant
Kinryuzan ... I don't mind it so much
Raimon ... Very smoky
Business days
Kinryuzan: Tuesday through Sunday (closed on Mondays)
Raimon ... 1-2 days a week (check with the restaurant)
The quality of the meat, the employees, and the fact that only one person per group can make reservations are the same as the main restaurant.
The meat quality, employees, and one reservation per group are the same as the main restaurant.
This time, it was a hearty version of the usual "omakase course" (the photo is for three people, in case you were wondering).
Top tongue salt
Salted liver
Sashimi liver - Shin-shin seared yukke
Rib roast, Sagari (sauce), Sagari (salt)
Sirloin
Chateaubriand
Top Mino
Top Tongue Salt (←Refill)
Special Halami (←Refill)
Cold Noodles
Dessert
The high quality meat (and a bowl of rice) made us full (^_^)
I have been coming to this very popular restaurant since it first opened, and now there is a long line for lunch and a half-year wait for dinner reservations, but I am still very happy to be greeted by the young master and the young madam with smiles on their faces.
My next reservation is a while away, but I will try my best to visit again for dinner.
Lunch is scheduled to reopen around the end of September.
Lunch reopened!
I visited the restaurant on my way to change trains after learning from the restaurant's Instagram that lunch, which had been temporarily suspended, had reopened today.
Tongue stew (1,200 yen, only one item on the menu)
The ratio of ingredients to broth is just right. The ratio of ingredients to soup is 7:3 without any compliments. I order both rice and bread and eat the rice with the chunks of tongue and soak the remaining soup in the bread.
Today, I was dining at the far end of the counter again, and the person next to me was a food log reviewer whom I admire! I wanted to talk to him, but I was too nervous to speak to him.
Tonkatsu Daigo @ Shirokane-Takanawa has been temporarily staffed since November.
And from November, the price of a large portion has increased by 200 yen to 1,400 yen (and take-out, which was allowed until October, is no longer available)!
(And takeout, which was allowed until October, is no longer available.)
(In addition, take-out, which was ok until October, is not allowed.) It was too cheap before, so we just brought it closer to a reasonable price. Last year, there was no such thing as a large portion or free refills (in addition, there was no line at all to get in at that time).
The tan stew made by Daigo's staff is just as good as the original. I wish I could go back.
Raimon-san the other day ③
It has been a long time since I have had yakiniku!
I was invited to a barbeque restaurant by
The restaurant is run by the daughter and son-in-law of Kinryuzan in Shirokane.
Basically, they serve tan stew lunch 3 days a week, but I was invited to their irregular evening yakiniku party! 😂😂
Yakiniku Raimon
🌟Taste 9 Kinryuyama-san is quite good, but Raimon-san is also quite good.
🌟Service 9 He is a Kinryuyama regular, so he served us well.
🌟Ambiance 8 .
🌟Cosiness 8 I think it was around 15,000 to 20,000, sorry, faint memory,
🌟Direction 7 It was sometimes,
#
Probably the most difficult platinum seat to book right now🙈🙈.
This is my second visit to the fantastic Yakiniku Raimon 🙈🙈!
A special seat where you can see the young master and his wife cutting the meat in front of you 👍!
The tongue here is really great 🥺🥺 after all!
The texture is different from that of Shizuryuen, crispy and firm 🤤🤤🤤🤤🤤.
The peppery flavor makes it infinitely satisfying 🤤🤤🤤🤤🤤.
4.44 on the food log
2019 100 Best Restaurant
2020 silver award
ญี่ปุ่นการให้คะแนนของผู้ใช้4.31(10 รายการ)
Katsuomi Koike
肉部部長
Hikari
takenyam kurihara
グルメバカ ごろり
みき あきのり
オバマ
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