Opened on December 9th, this new restaurant from Yakinu has earned the title "Yakinu Tokyo Hundred Famous Restaurants 2023". It features 7 private rooms available for reservation in advance, offering a luxurious and private space for dining. ✨
Ordered menu
参の牛全員参加コース（17,600円）
Matsutake and beef stew in a earthen pot
Meat Sushi
Tan’s Red Wine Stew
Kobe beef and autumn salmon cream croquettes
Thick-cut Tandoori Chicken
Exclusive Red Veal
Seasonal Roasted Vegetables
Aubergine Roasted Burgundy
Kaki no Kochori
Château Blanches Steak Sand
Seasonal Water Kimchi
Today's Selected Red Meat Tare Yaki
Exclusive red meat and natural tofu shabu-shabu
Trüflizzo
Sukumemie
Today's Dessert (Red Horizon)
The "Tobira Shishin" is wrapped in the fragrant aroma of matsutake mushrooms, and it features a soup made with three types of broth. The beef used in this dish also complements each other perfectly. From the very first bite, I couldn't help but feel a growing anticipation for this dish.
The meat sushi was made using ichibō, and the delicate cuts made with a fine knife created a delicious texture that melted in the mouth. The salmon stewed in red wine had a moderate acidity, and the taste of the salmon became more intense as it was chewed. The cream croquettes were filled with plenty of salmon and shaké, providing a crispy texture that evoked the flavors of autumn.
From here on, the staff will cook the food right in front of you.
The thickly sliced tuna offers a tenderness and juicyness that make it seem almost different from regular tuna. Eating the tuna with lemon and small island salt further enhances its flavor.
The redness was completely gone, and the taste was also excellent. The combination with Yamamono miso was outstanding. The Yunzan shiitake mushrooms were thickly cut, giving them a presence that couldn’t be surpassed by any other meat. The Brignou grilled dish with shiitake mushrooms had a basil dressing that gave it an Italian flavor. The taste reminded me of escargot.
The persimmon kočjori and kimchi are made using autumn fruits. It was even better that these dishes could serve as a refreshing treat between meals, providing a great relief after the meat dishes.
The steak from Chateau Blian was beautifully marinated with shiitake mushrooms, giving it a high-quality fatty texture. Eating it with bread and the corresponding sauce made the taste even more outstanding. The teriyaki version used Wagyu beef. Similar to sukiyaki, the beef was cooked in the sauce, allowing the sauce's broth to enhance the meat's flavor, making it very delicious.
Shabushabu uses natural mushrooms that exude a wild flavor. The broth is rich in aroma, and the mushrooms offer a solid taste experience. Additionally, the dish carries the savory flavor of meat, making it a satisfying meal.
This risotto was made with the broth from shibu-shibu, rice, and carefully selected eggs. It was a luxurious dish with a rich aroma of cheese and truffle. The last dish, mochi-mochi noodles, combined soft noodles with a refreshing soup, making it extremely enjoyable.
The dessert featured a red grape that had been caramelized, and it complemented the ice very well.
This is a very recommended barbecue restaurant for anniversarys, birthdays, social gatherings, and special occasions. I believe it offers a pleasant atmosphere where everyone can be satisfied, along with attentive service and delicious food, making it the perfect place for creating wonderful memories.
