Yoroniku is located in the basement of a building in a quiet residential area of Minami-Aoyama. It is within a 15-minute walk from the Omotesando crossing.
Go through the noren (curtain) and take the stairs down to the basement. Entering the restaurant, you will face a bar counter. The restaurant’s dark brown color scheme creates a chic atmosphere. Yoroniku has a total of 80 seats including counter seats, tables, and private rooms of various sizes.
Yoroniku procures beef from Hiyama, a restaurant in Nihonbashi Ningyocho that has been specializing in A5-ranked Kuroge Wagyu since 1912. Continuous effort is put into improving meat quality by compiling inhouse data on animal pedigrees and farmers. In bringing out the best taste and texture, slices of meat are cut precisely into millimeters. Grilling of the meat is handled by a highly-trained employee.
One of their signature menus is silk loin: a quickly seared marbled meat wrapped around a small rice ball and dipped in a special sauce. First timers are recommended to choose from two course menus. Both provide a long list of different cuts followed by handmade somen noodles. The meal ends with a hojicha-flavored, shaved ice dessert with edible golf leaf sprinkled on top.
A la carte menus are also available. It is said that Yoroniku set the standard for dipping meat into a raw egg. One of the popular dishes is Bukkake Truffle no Sukiyaki, a combination of meat, raw egg, and truffles. The restaurant also has a “hidden menu” of gyu-katsu that consists of breaded, deep-fried wagyu cutlets.
Reservation is a must!
接客、上質なお肉、味、全てを備えた焼肉屋さん。今までで食べた中で1番美味しい。 Quote from Google Map Review
Photographers: hs_log
