Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Yakiniku Ichirou
(焼肉 一郎)- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Wednesday
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Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
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Official photo
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一郎おすすめ！（by Restaurant）
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網いっぱいに広がるリブロース！常陸牛A5ランク！（by Restaurant）
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2014冬・一郎おすすめ！（by Restaurant）
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網いっぱいに広がるリブロース！常陸牛A5ランク！（by Restaurant）
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土浦では取り扱いが少なく、貴重な「超炭酸ハ...（by Restaurant）
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Ａ５ランクの絶品の味を、是非ご賞味下さい。（by Restaurant）
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〆も充実！カルビクッパ（by Restaurant）
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数量限定 厚切りタン塩！１枚からご注文OK！（by Restaurant）
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数量限定 厚切りタン塩！１枚からご注文OK！（by Restaurant）
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モツ石鍋！（by Restaurant）
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数量限定 厚切りタン塩！１枚からご注文OK！（by Restaurant）
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料理（by Restaurant）
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焼肉業界で腕を磨いて３０年。こだわりの味を...（by Restaurant）
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カルビクッパ。お肉は形はしっかり、でも、口...（by Restaurant）
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料理（by Restaurant）
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料理（by Restaurant）
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料理（by Restaurant）
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掘りごたつ式の席なので、家族みんな過ごしや...（by Restaurant）
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料理（by Restaurant）
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ドリンク（by Restaurant）
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ドリンク（by Restaurant）
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白州ハイボール（by Restaurant）
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料理（by Restaurant）
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イチローセット（by Restaurant）
Photographs posted by users
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サガリ（by ﾏｲｹﾙかずお）
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リブ芯（by ﾏｲｹﾙかずお）
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上タン塩（by ﾏｲｹﾙかずお）
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内臓盛り（by ﾏｲｹﾙかずお）
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チャンジャ（by ﾏｲｹﾙかずお）
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焼きのり（by ﾏｲｹﾙかずお）
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ご飯（by ﾏｲｹﾙかずお）
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（by wkpar719）
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（by wkpar719）
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（by wkpar719）
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タン3種盛り（by 死んでも残留）
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カルビ3種盛り（by 死んでも残留）
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イチロー枝豆（by 死んでも残留）
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サムギョプサル（by 死んでも残留）
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野菜焼き（by 死んでも残留）
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ほたて焼き（by 死んでも残留）
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とり肉（by 死んでも残留）
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テグタン（by 死んでも残留）
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サービスのアイス（by 死んでも残留）
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カルビは 常陸牛 (*´꒳`*)（by ハックルベリー・フィン）
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とり肉（by ハックルベリー・フィン）
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内臓盛り（by ハックルベリー・フィン）
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タン塩（by ハックルベリー・フィン）
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野菜焼き（by ハックルベリー・フィン）
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ビビンバ（by ハックルベリー・フィン）
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箸休め （by ハックルベリー・フィン）
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食べログ クーポン ♪（by ハックルベリー・フィン）
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上タン（¥1,580） 写真は2人前（by 青い蘭）
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カルビ（¥860） 写真は2人前（by 青い蘭）
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ハラミ（¥1,780） 写真は2人前（by 青い蘭）
Restaurant information
Details
| Restaurant name |
Yakiniku Ichirou
|
|---|---|
| Categories | Yakiniku (BBQ Beef)、Horumon (BBQ Offel)、Izakaya (Tavern) |
| Phone number (for reservation and inquiry) |
029-835-6700 |
| Reservation Availability |
Reservations available |
| Address |
茨城県土浦市真鍋新町13-11 2F |
| Transportation |
5 minutes by car from the West Exit of Tsuchiura Station on the JR Joban Line 1,503 meters from Tsuchiura. |
| Opening hours |
|
| Budget |
￥5,000～￥5,999 |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
37 Seats （ Sunken kotatsu seating available） |
|---|---|
| Maximum party size | 34people（Seating） |
| Private dining rooms |
OK For 10-20 people We may refuse your request if it is crowded. |
| Private use |
OK For 20-50 people |
| Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
OK 36 units |
| Space/facilities |
Comfortable space,Wide seat,Counter,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails |
|---|
Feature - Related information
| Occasion |
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|---|---|
| Service |
Extended party hours (more than 2.5 hours),Take-out |
| Remarks |
As restaurant is on the second floor, there are stairs. There is no elevator, so please be careful if you have mobility issues. |
| PR for restaurants |
Hitachi beef A5 rank x Yakiniku (Grilled meat) with 30 years of experience in yakiniku = Ichiro quality! Private rooms available!
The manager, who has honed his skills in the Yakiniku (Grilled meat) industry for 30 years, brings out the flavor of the A5 rank. The difference is obvious when you eat it, and there are already repea
...t customers. The manager's recommendation is the rib roast. As it is grilled, the fat melts and it separates into five parts, and each part has a different flavor, allowing you to enjoy the deliciousness of the meat even more. The salted tongue is popular for its texture and the perfect thickness that makes it easy to bite into. There are also many single dishes. The kalbi soup is stewed for a long time, bringing out the delicious flavor of the meat. To make the most of the texture of the meat, it is kept firm, but the heat is just right so that it melts in your mouth. The flavor of the oxtail is brought out in the gomtang. The knuckle is stewed for 14 hours, and the soup made has a light and elegant taste. The recommended dish for the final meal Cold Noodles (cold noodles). You can drink the Japanese-style chilled soup down to the last drop. There is a wide variety of drinks, and the super carbonated highballs are rare, even in Tsuchiura. The Hakushu and Yamazaki highballs are especially popular. The restaurant is equipped with a sunken tatami room, counter, tatami room, and private rooms. For families, colleagues, girls' nights out, and a variety of other occasions.