Nishiazabu Yakiniku Ten

The ceiling of BBQ is well deserved Fortunately, not many foreign tourists know this restaurant It is easy and satisfying to eat happily, it is super good Thick-cut beef tongue The ingredients are great, white sesame juice is squeezed on the spot Fragrant and delicious, full of fat but not greasy It goes well with various meats and side dishes Fresh strawberry ice cream The strawberry ice cream is also really made by hand on the spot Delicate and delicious, rich milk flavor, fresh strawberry Beef tongue cooked three-quarters, chives and beef feathers Tajima beef sashimi, beef liver sashimi Each small barbecue is made with great care The carving and embellishment are full of sense, but the heat and taste are not affected Simple processing can also bring different surprises, the meat quality is excellent #Working Meal Team Food Record

The BBQ is top-notch, absolutely delicious. A wide variety of wagyu beef is available, with different stock levels at different times. Call ahead to discuss everything from the cuts to the price. Service: The chef prepares the dishes on-site, and the flavor is excellent. His skills are excellent, with impeccable knife skills and control of heat. He's very attentive to customer preferences, especially when they mention their favorites. His impromptu creations are a real surprise! Beef tongue: The flavor difference between thin and thick cuts isn't significant, primarily due to the flavor of the dipping sauce and the ingredients themselves. However, the thick cut has a surprising texture, with a nice crispness. Beef Treasure Platter: The broth has a nice flavor, cooked perfectly and not at all salty. It's quite fragrant, goes well with rice, and isn't greasy. Grilled meat: A simple salt and pepper seasoning is sufficient, and it's not overwhelming. Unfortunately, the portions are a bit small, as they only use the best cuts. #WorkLunchTeamFoodRecord

A yakiniku restaurant with a stunning ceiling. Highly recommended for Tajima beef lovers. From the service to the ambiance, and most importantly, the quality and flavor of the meat, it's highly recommended. A true treasure. Environment: The restaurant's entrance is quite hidden, with only a small sign outside. After descending the stairs, the entrance isn't even noticeable, giving it a secluded feel. The entrance opens into a small wine cellar, which the manager opens through a hidden door. The private room is very private, with a charming semi-circular sofa. The chef is right in front of you, allowing you to watch the entire process. The restaurant strikes an excellent balance between privacy and elegance. Service: The chef's attitude is a bit overly friendly, but his English is decent. His vocabulary is limited in daily communication, but he's incredibly eloquent when discussing the dishes. His cooking skills are excellent, and his manners are very elegant. Every step and ingredient is explained and demonstrated in great detail. Tajima Wagyu Combo: Thick-cut Tongue and Wagyu Rib Eye. This is truly their signature dish, both in quality and appearance. The preparation is truly unique, and both are incredibly beautiful. The knife skills and cooking methods are incredibly varied, with no repetition. Plus, the explanations. I fully experienced the uniqueness of Tajima beef. Wagyu sirloin, Wagyu Xiabu beef tongue, medium-rare. The sauce looked rich, but the flavors were balanced at each stage. The beef retained its character without being cloying at all. The broth at each stage created a distinct texture. It was a wonderful experience. Xiabu beef can be so good. Fresh strawberry ice cream. The ice cream, made from scratch, is also a standout. Every step is visible, and the process is incredibly efficient and meticulous. The strawberry ingredients are quite impressive; the quality is superb. #WorklunchTeamFoodRecord