The interior, where vitality and smoke blend harmoniously, truly embodies the concept of a popular barbecue restaurant. Holding a megakotahi-blowfish joki in my hand, I signal the beginning of tonight’s feast. Opening the menu and discussing with my companions what to order is an invaluable moment.
First, what really shocked me was the signboard menu item called “Kami Reba.” It had a lustrous deep red color, and its sharp edges made it clear that the ingredients used were of high quality. When placed on a plate, only the surface changed color, releasing a fragrant aroma. Served with sesame oil and salt, the center of the piece became as creamy as cream, filling my mouth with rich flavor and sweetness. There was no trace of the usual reba odor; only pure deliciousness remained as a lingering taste. It’s not something you can find easily. It seems like it could be eaten raw, but that’s on you to decide.
That sense of delight was not disappointed even by the shimachiou that I ordered later. The shimachiou, which must have been handled with care, puffed up beautifully when roasted, and its fatty sweetness overflowed effortlessly. Its unique texture and rich flavor grew stronger with each bite—truly exquisite. With the high quality of the hormones used in the preparation, it seemed that we had truly experienced the true essence of this restaurant.
就在我对荷尔蒙类食材的期待达到顶峰之际，我也尝试了其他肉类。厚切的鳀鱼和鲔鱼，可以说是还算不错吧。虽然并不糟糕，但在面对之前提到的神级荷尔蒙所带来的那种鲜明光泽时，难免会让人觉得印象有些模糊，这或许也是无可奈何的事情吧。
However, to be honest, I found it a bit disappointing. The dishes named “Harukun Karbi” and “Hatsu” bear the name of the restaurant. When it came to the karbi, I couldn’t feel the softness or the delicious taste of the meat that I had expected. It felt somewhat lacking. The hatsu also didn’t live up to expectations in terms of texture. Given that they offer such excellent organ meats, it seems like a customer’s own fault to expect the same level of satisfaction from red meat as well.
However, the charm of this restaurant seems to lie not just in its meat dishes. The salad ordered as a side dish was topped with a refreshing dressing that worked perfectly. It helped to lighten up the heavy taste of grilled meat, making the palate feel refreshed. And then, as a perfect conclusion to the meal, I chose the “Beautiful Pork Noodles.” This dish was truly outstanding. The rich flavor of the broth, carefully pulled out, permeated my body, leaving me satisfied and ready to end the meal.
Regarding the service, I have a very positive impression of the crisp and efficient manner in which they handled customers, typical of a mainstream restaurant. However, one aspect that felt a bit cumbersome was the need to call staff members with each order. If there were a system that allowed ordering directly from the table, it would be much more convenient for people to focus on their meals and conversations.
The flavors of that divine rib and simachio truly had the power to make one vow to visit again. On the other hand, it is also true that the quality of the signature menu item, the karabī, does not yet meet the standards set by hormones. To establish a solid position in this competitive area like Tsuda-ura, improving just one aspect might be crucial. I have high expectations for its future development.
