The restaurant is located in Shinjuku 2-Chome. It is an equidistant walk from either Shinjuku Gyoenmae or Shinjuku Sanchome Stations.
Yakiniku Onuki is a spin-off of the main branch located in Hamamatsu city in Fukuoka prefecture. Mr. Shun Satsumi, the owner-chef of the Shinjuku branch, grew up eating at the main branch in Hamamatsu city. Chef Satsumi achieved his dream of inheriting the methods that have long been a tradition in the main branch.
When you enter the restaurant, you will be guided by an employee to a table. There are only four table seats with a capacity of six people each. There are partitions between each table adding privacy between customer groups.
There are only three course menus. The most popular item on the menu is the legendary Atsugiri Gyutan (thick cut beef tongue) sliced to 1.5 cm thickness. This tongue is grilled on a custom-made griddle. When the dish is served, you will be told to wait about 2 minutes for the tongue to be at the optimal state for eating. By letting the meat settle down, the juices will accumulate inside and provide an augmented taste sensation. Grilling of the meat is handled by a highly-trained employee.
What distinguishes Yakiniku Onuki from their peers is their signature dipping sauce. Chef Satsumi passed on the recipe directly from the main branch. The contents are undisclosed and even the most loyal patrons do not know the precise ingredients. The dipping sauce serves as an excellent accompaniment to the high-quality meat and the white Koshihikari rice from Niigate prefecture.
Reservation is a must!
全て焼いていただくスタイルなのですが、火加減も絶妙で、焼肉って旨いなーと改めて感じた店でした。途中で出てくる白米もウマ過ぎて、ムムッと唸りながらすごい進んでしまいました。 Quote from Google Map Review
Photographers:akifumi.takada
