This is a barbecue restaurant located on Seemetonori, Sakae-machi, Kanagawa District.
セメント通りは、韓国人や朝鮮人が多く住む地域として有名であり、焼肉店が立ち並ぶエリアとして紹介されます。しかし、それは過去の話であり、現在では数軒の焼肉店がある静かな通りとなっています。
In an era of large-scale and high-end restaurants, this individual-owned steakhouse continues to operate with a pleasant atmosphere.
The interior of the restaurant has no chairs; all seating is arranged in low stools. The main seating area is filled with tables, giving a feeling similar to a banquet hall.
It seems that there are also seats on the second floor, but no guidance has been provided for those seeking information about the location.
ロースターは、川崎でよく見かける、スリットが入った鉄板を使用してガスで加熱する調理器具です。無煙ロースターではないため、壁の換気扇を使って排気しています。しかし、客が多いと店内は混雑します。
The smoke filling the restaurant is also part of the restaurant's charm.
What was received is,
■タン塩（1,320円）
The price is indeed high, but the product is of a size and thickness that truly justify the cost. When cooked, the juices from the meat overflow.
If you cook one side of the dish and then turn it over, you can add green onions to garnish it, making it a type of green onion salt.
■上カルビ（1,375円）
This is a stunningly prepared karabin with shiitake mushrooms. For this dish, each portion comes with one bell pepper and one long green onion.
When cooked, the fat is appropriately removed, resulting in a soft and delicious final product. Since the sauce used in the restaurant is rather thin, this amount of fat might seem slightly insufficient. However, anything that tastes good is still good.
■骨付きカルビ（1,375円）
It appears to be a stunningly clean cut surface, created using machinery in a frozen state. Since it is a somewhat hard part, it is difficult to cut with a regular knife.
It's undeniable that there is a certain hardness and stiffness to this meat, but in terms of grilled meats, it's a delicious cut. Especially the parts around the bones are very tasty.
■カルビ（935円）
“上”虽然很美味，但即使是普通的烤肉也相当美味呢。它的油脂质感相当不错，如果要吃很多的话，这样的分量比较适合保持平衡。
■ハラミ（825円）
This is a classic cutaway beef dish. It's beef, but it involves handling the internal organs. We should cook it thoroughly before eating.
This is a meat with a lean texture and rich flavor, making it a healthy and delicious choice for consumption.
■ハツ（７１５円）
The heart is something like a high-quality lever, with a distinct angle. In terms of size, it resembles a boneless beef heart.
Generally, the meat that is sold is pork meat, which also makes it a rare product.
After eating, there are no strands left at all; the texture is firm and pleasant to bite.
Due to the lack of fat, there is a certain degree of dissatisfaction. However, as an introduction to the internal organs, this dish is highly recommended. Among the regular dishes of this restaurant, this is one I would definitely recommend.
■Fat-coated E.coli (715 yen)
This is the so-called 'Machio'.
It contains plenty of juicy fat, allowing you to fully enjoy the delicious flavor of the fat.
Indeed, it’s heavy enough to make it difficult to eat in large quantities. But having just one serving might be more satisfying.
■タッケジャンクッパ（880円）
I thought it might be a mistake by Yukkejang, but after trying it, I was satisfied. It used chicken as the main ingredient. In Korean, "chicken" is called "ta," so it's called Tackejang.
This is a kappa dish made from lean meat similar to breast meat, with ingredients including mushrooms and mountain vegetables.
The seasoning is simple—it's a light salt-based soup mixed with kočjong, along with garlic for extra flavor. The spiciness is mild, making it suitable for everyone.
■Cold Noodle (935 yen)
It's a large portion, but there's ice inside, so in terms of volume, it's a standard amount for one person.
The noodles, immersed in a cold sauce, have a darker color compared to Sendai's cold noodles. However, their texture is not inferior; they offer an excellent chewiness.
● 생맥주・중조키(550엔)
This is a review of a restaurant. The translation should be done in English, focusing on the narrative content. Keep proper nouns only when necessary, and ensure that the text flows naturally in English. Avoid using Japanese characters in descriptive text; instead, translate or romanize them only when necessary. This is segment 40/47; only this segment needs to be translated, with the wording kept natural.
Source text:
"While it’s a kangaroo, it’s not the ‘full-strength’ version that I often see. It’s actually a ‘Kangaroo Lager’. Not just the keg, but the strong bitterness confirms that this is indeed a Kangaroo Lager.
For yakiniku, it's better if there is a certain level of bitterness.
The price is not high either, so it feels like a great deal.
●レモンサワー（385円）
It's a very ordinary lemon savor, but its affordability is what makes it attractive.
Indeed, a barbecue restaurant in Kawasaki tends to have a somewhat rustic and retro atmosphere. That kind of atmosphere is quite appealing.
The menu also follows recent trends by offering high-quality meat, while also having a comprehensive selection of classic dishes related to internal organs. This restaurant is capable of satisfying a wide range of needs.
It's a remote area from the station, with no other tourist attractions. However, if you really want to visit, such a restaurant is highly recommended.
