神戸牛焼肉 日本橋イタダキ

I visited on a holiday night, but the store was full. It seems better to make a reservation. There was a course, but I ordered it a la carte. Nihonbashi 3rd generation [Sea urchin loin] 2500 yen Beef tongue salt (green onion +100 yen) 1380 yen lamp Namul platter I didn't have the timing to take the menu, so I remember it. The sea urchin top loin matched the high quality sea urchin roast and was very delicious. The tongue salt is also excellent. The tongue is great, but it tastes better than eating it with green onions. The blackboard menu has a lot of chunks of meat, but it seems that it can also be served in a yakiniku style. I received a lamp in the yakiniku style this time, but it was delicious and very satisfying. A restaurant where you can eat yakiniku that is not heavy. Recommended.

There are some meats that can only be purchased here, and the special feeling is amazing. Also, depending on the course, the expert at the restaurant will bake the meat. It is important to use delicious ingredients, but it is also very important to have the meat grilled in the optimal way, and since both wheels are aligned here, you can eat the best ingredients with the best cooking. There would be almost no barbecue restaurant here ...

This weekday lunch is at a high-class yakiniku restaurant in Nihonbashitomizawa-cho. It has been selected as one of the 100 famous yakiniku restaurants in 2020. The location is on the 2nd floor of the building, so it's not noticeable, but it faces the beautifully paved Miyuki Dori and has a fashionable atmosphere. At the entrance on the ground floor, there are plenty of shop names and menus. When I went up the stairs and entered the entrance immediately, I was asked by a person who seemed to be an elderly store manager, so when I told him that I had not made a reservation, he guided me to a bright seat by the window. The inside of the store is about 6 tables for 4 people. The lighting has a dark and calm atmosphere, giving it a luxurious feel. Before ordering, I was asked again for my name and phone number and answered. It seems to follow the history of visitors when it occurs to prevent corona damage. It doesn't seem to be open for lunch normally, but it's a special lunch for the corona wreck. I asked for a "daytime menu (1,980 yen)" as an option. As you can see in the picture, the contents are general contents such as a large plate of meat, choregi salad, kimchi, seaweed soup, and rice. The meat is Japanese black beef Geta Calvi and Kobe beef lean meat. About 5 pieces are sliced ​​each. Geta Calvi, which is a rare part that exists only between the ribs, is a gem in which high-quality fat is squeezed out in the mouth and the taste of meat is condensed. Be careful as it will harden as soon as it is overcooked. The lean meat is cut into a large square shape, but it's thin so it's good for fire. There was no fat here and it was a little dry, but the rice went on with a soft texture. It's meaty and delicious. I wonder if kimchi and salad are usually served together. However, considering that it is a rare part and Kobe beef, the price was cheap and the quality of the meat was definitely excellent. As a result, the customer service is expressionless and clerical, with both the store manager and another male clerk working together. I didn't feel the hospitality because it was filled with the tingling mood that is common in high-end stores. Also, the clerk was always walking around the store, but there was a punch line that he wasn't happy to serve customers and was just uncomfortable. At a restaurant like this, you can quickly roast the meat and eat it home. This is recommended.

The lean meat was delicious for a limited time lunch Nihonbashi Ore (formerly known as Gunsan Charlim) is a restaurant that has been selected as one of the 100 Yakiniku restaurants announced by Tabelog. I went there for lunch, so I used it for lunch. It seemed that I could order a single item from noon, so when I tried to order meat other than lunch, there was quite a lot of meat, right? I received advice from the shop staff and decided to eat only the set first. As a result, this is the correct answer. I was full with just the set I ordered, so it would be painful if I asked for an addition. The shop side pushes Kobe beef and Tajima beef all over, but personally I prefer to eat and serve delicious yakiniku rather than pushing brand beef in yakiniku. The meat of the set was lean and ribs, but it seems that the lean was the brand beef. Both were delicious, but were there any notable points? When asked, I get a little angry. Of course, the taste above a certain level was cleared, and I was satisfied, but I wanted to eat another memorable meat. Next time, I would like to use it at night to eat tongue and skirt steak. I am creating a blog "Yakiniku Encyclopedia" that records eating and walking around yakiniku restaurants all over Japan. Please check the blog for other yakiniku restaurant information.