At 5pm, I walked through the lively pedestrian zone in Akihabara, feeling a bit flustered on the way. Then suddenly that bold “MEAT” noren appears — such a dramatic entrance for a restaurant, honestly.
We ordered à la carte this time. The three kinds of yukhoe were all completely different, each with its own layers of flavour and texture — the salted one was especially sharp and clean, totally my favourite. The rump (today’s lean cut) was lightly seared and incredibly fragrant, releasing that deep red-meat flavour with every bite. The miso-seasoned yukhoe was rich, almost addictive, and paired dangerously well with red wine. The senmai sashimi had no smell at all and that pleasant crunchy texture.
And yes… we somehow finished two bottles of red wine. Overall, it’s the kind of place where you can feel how carefully they treat their meat — perfect for a quieter, grown-up yakiniku night.
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
17:00の少し早い時間、
ホコ天のざわついた空気の中を歩きながらお店へ。
秋葉原であの“肉”のれんが突然現れる瞬間、
ちょっとドキッとする感じ…あれが良い。
この日はアラカルトでオーダー。
まずは名物のユッケ三種もり。
それぞれの味付けが全然違って、香りと食感のレイヤーがすごい。特に塩系がキレてて好き。
本日の赤身（ランプ）は軽く炙った瞬間に
肉の香りがふわっと立って、
噛むたびに赤身の旨みが広がるやつ。
追加で頼んだユッケ味噌は濃厚で、
赤ワインとの相性が完璧すぎて一瞬で消えた。
センマイ刺しは臭みゼロでサクサク食感が楽しいタイプ。
そして気付いたら赤ワインがボトル2本空いてた…
（これは仕方ないやつ）。
全体的に肉の扱いが丁寧なお店って感じで、
落ち着いた焼肉を楽しみたい人に刺さる。
At 5pm, I walked through the lively pedestrian zone in Akihabara, feeling a bit flustered on the way.
Then suddenly that bold “MEAT” noren appears — such a dramatic entrance for a restaurant, honestly.
We ordered à la carte this time.
The three kinds of yukhoe were all completely different, each with its own layers of flavour and texture — the salted one was especially sharp and clean, totally my favourite.
The rump (today’s lean cut) was lightly seared and incredibly fragrant, releasing that deep red-meat flavour with every bite.
The miso-seasoned yukhoe was rich, almost addictive, and paired dangerously well with red wine.
The senmai sashimi had no smell at all and that pleasant crunchy texture.
And yes… we somehow finished two bottles of red wine.
Overall, it’s the kind of place where you can feel how carefully they treat their meat — perfect for a quieter, grown-up yakiniku night.