Tabelog has won the silver award for many years. It is also a popular store at the ceiling level of Tokyo Barbecue. This YORONIKU is actually a branch of YORONIKU, and the rating on Tabelog is as high as 4.4. Even higher than the store that is known as one of the best roast meat shops in Tokyo. The delicate knife work and the beautiful meat are as gorgeous as the artwork. Every dish meets the curiosity of this customer with its unique shape, and every mouthful of beef is as sweet as life. Introduce the proud Japanese Honiu 🥩 to every customer with new charm. Address: Hibishou １ Chome １１&minus; 5 GEMS Hibishou 8F Business hours: 17:00-24:00 Transportation: Hibishou Station Tushou ~ about 3 minutes

Trip Gourmet Awards 2023

Yoroniku Ebisu

I accidentally found a store, the inside is dumpling ramen, the price is not expensive, the package includes a cup of dumpling tea, this dumpling tea is good, not sweet at all, and very strong.

Trip Gourmet Awards

A store with strong privacy, the store environment is elegant and the popularity is very high!

I also want to eat beef roast meat again. The price of the roast meat package in the afternoon is not expensive. In addition, you can order the meat yourself. The meat is very good and the white rice is delicious. In addition, they also have a unique flavor of beef sushi rolls, which is very good.

Sushi-Takehan located in Shibuya District, Tokyo, this thing is superb. I like to eat sashimi in this restaurant. I like it very much. Whether it is with soy sauce and mustard, it is super delicious. It is very good. It is super good.

Tabelog连续多年拿到银奖🥈。也是东京烤肉🥩天花板级别的人气店。这家蕃YORONIKU其实是YORONIKU的分店，Tabelog上评分高达4.4。甚至高出号称东京最佳烧肉店之一的本店。细腻的刀工和充满美感的肉🥩，仿佛艺术品一样华丽。每一道菜都以其独特的造型满足这顾客的好奇心，每一口牛肉🥩都仿佛有生命一样在口腔内化成香甜的油水。将日本自豪的和牛🥩以新的魅力介绍给每一位顾客。地址：東京都渋谷区恵比寿１丁目１１&minus;5 GEMS恵比寿 8F营业时间：17:00-24:00交通：惠比寿站徒歩約3分钟

离开东京的前一晚带父母去吃烤肉。到餐厅被带进一个小隔间里，一共有两个套餐可以选择。一万日元的套餐会比八千五百日元的套餐多一份冷面, 然后还有一些加点的肉类。在去之前，Jason信誓旦旦的告诉我，一定是不够吃的，肯定还是要加的。（然后因为妈妈提前放下筷子，后面半场我一个人吃了两份肉，撑到看见牛肉就投降。）一个很御姐的服务员走了进来，说着一口我在日本旅行听到第二标准的英语，训练有素的为我们上了前菜。一块漂亮到不行的和牛刺身什么都不沾直接入口，起初在温度没有上升时如乌贼般弹韧，口腔的温暖包裹着肉，随着咀嚼和舌尖的缠搅，肉的油脂开始融化，给予了一种类似赤身的酸度。将法棍放在烤盘上烘烤干最后的水分，保证其酥脆喷香的质地，蒜和黄油给予了灵魂。用蛋黄拌的生牛肉tartare甜到心里。接下来，服务员就开始轮番的烤肉。因为惭愧，除了牛舌这种有明显特征的肉我可以分得出来，其他的肉在我眼里都长的差不多。喝的有点多的小舒又忘记了做笔记，只能老老实实的吃肉。所有粉嫩的肉，在工具的帮助下烫到炙热的铁盘上。有些薄如蝉翼的一下去就耐不住的发出&ldquo;滋&hellip;&hellip;&rdquo;的呻吟。随着末梢微微卷起，服务员试探性的用工具翻动他们，直到背面已经被烫出满意的印记才肯罢休。稍微厚一点的肉，会结实硬挺的翘起，也有的随着油脂融化，被火焰折磨的皮开肉绽。一滴油滴下去，呲啦，冒起一律青烟，是周慕云在报社里欲火难耐时消散的派遣。

Take your parents to eat barbecue the night before leaving Tokyo. To the restaurant is taken into a cubicle, there are two packages to choose from. The 10,000 yen package will have one more cold noodles than the 8,500 yen package, and then some additional meat. Before going, Jason vowed to tell me that it must be not enough to eat, and it must be added. (Then because my mother put down the dumplings early, I ate two meats alone in the back half, and surrendered when I saw the beef.) A very imperial sister waiter walked in and said a mouthful of English I heard the second standard of English on my trip to Japan, and trained to serve us the pre-food. A beautiful piece of beef sashimi is not directly in the entrance, at first when the temperature does not rise like a squid, the warmth of the mouth wraps the meat, with chewing and the tip of the tongue, the fat of the meat begins to melt, giving a naked acidity. Place the stick on a baking tray to dry the last moisture, ensuring its crisp, fragrant texture, garlic and butter give the soul. The raw beef tartar with egg yolks is sweet to the heart. Next, the waiter starts the rotation of the barbecue. Because of shame, except for the meat with obvious characteristics of the beef tongue, I can distinguish it, and the other meats are almost the same in my eyes. Xiao Shu, who drank a little too much, forgot to take notes and could only eat meat honestly. All the pink meat, with the help of the tools, is hot on a hot iron plate. Some thin as flapping wings can not bear to make a &quot;zip...&quot; moan. As the ends are slightly rolled up, the waiter tentatively flips them with tools until the back has been burned with satisfactory marks. A little thicker meat will be sturdy and hard. Some are burned with the melting of oil and the skin of the flames. A drop of oil drops down, sputum, and smoke rises, which is Zhou Muyun in the newspaper office when the fire is difficult to dissipate.

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