お店の特徴がわかってくればいいお店 : Tokuryuu

This is a Yakiniku (Grilled meat) restaurant located in Nishi-Shinjuku. The store is located in a commercial area where Yodobashi Camera and restaurants are concentrated, and is on the basement floor of a building that houses several restaurants. There is a sign posted near the entrance, and it seems that the main menu is all-you-can-eat at night. Lunch is full of Yakiniku (Grilled meat) set meals priced around 1,000 yen. The inside of the store is surprisingly compact, with about 6 tables. However, there is plenty of space per table, so you can comfortably spend your time. The stove is a gas smokeless roaster, but interestingly, charcoal is placed on top of the gas stove. It's molded sawdust charcoal. What I received was: - Three-item set meal (1,380 yen) When you order, side dishes are served immediately. Salad, kimchi and namul, Small dish, rice, and soup. The salad is choregi salad, and the sesame oil is fragrant. The saltiness is a little mild, but the aroma of sesame oil makes it delicious. In addition, there are many table-top seasonings, including Himalayan rock salt, so if you like saltiness, you may want to use it. The kimchi is Chinese cabbage kimchi and has a slightly sour taste. Namul is a standard bean sprout. Although Small dish is not listed on the menu, it is said to be a service. I'm happy about this. This is a stew made using scraps of meat prepared for Yakiniku (Grilled meat). The seasoning is simple with cabbage and meat, and the taste of the ingredients is strong, but I appreciate that no ingredients are wasted. The soup is a seaweed soup that is often found at Yakiniku (Grilled meat) restaurants, but it also contains scraps of meat. I love this style. The main meat is interesting, but even though it has marbling, it is cut and frozen. Also, the decompression is incomplete. I chose this menu because I wanted to eat high-grade Wagyu beef loin and Wagyu beef ribs, but I think the stacidad loin and ribs may be better in condition even if the quality of the meat is lower. Immediately after the charcoal is lit, the charcoal has not yet caught fire, making it difficult to achieve the charcoal grilling effect and making it difficult to grill the meat. Where there is no charcoal, the heat of the gas flame rises with high heat. Where there is charcoal, you will not get any firepower until the charcoal is lit. As you eat, towards the end of the meal, the charcoal turns red and starts to burn nicely. If this happens, it would be best to turn the gas to low heat. All of the meat has marbling. Even in Wagyu beef loin, you can see the fat. The edges are discolored due to freezer burn, but this does not affect the taste. The sauce is just a light drizzle of smooth sauce. When you grill it, most of the fat falls off and the natural flavor of the meat comes out stronger. It is delicious when eaten with sweet rod sauce. Wagyu beef short ribs look impressive, but the number of pieces is small compared to other options. When grilled, the fat is removed and the meat becomes delicious when smoked over charcoal. Sauce is good, but eating it simply with Himalayan rock salt emphasizes the fat of the meat and makes it very delicious. Skirt steak is still inferior to the other two types. It is not hand-cut, but rather thinly sliced by machine like the other two types, so it is not thick enough to enjoy the original taste and texture of the meat. Still, it's more delicious than Yakiniku (Grilled meat) at chain restaurants, and the roast has a slightly stronger flavor. By the way, you can get a second helping of rice, so it's also recommended for people who want a hearty meal. It's in the basement, so it's not a famous restaurant, but I think it's a good Yakiniku (Grilled meat) restaurant in Nishi-Shinjuku. Since the side dishes are solid, I think the correct way to use it is to choose the main meat based on quantity rather than quality, and eat a full meal of rice with the meat and side dishes.