予想以上の好評価！ 東中野の人気店が名古屋･伏見に登場！ : Yakiniku JIN NAGOYA

Recently, when I visited [a:23060839, Sakagokko Jinya], the owner, known as "Mutchan" or Mr. Muto, told me, "I went to a new yakiniku restaurant that opened in Fushimi yesterday, and it was delicious. I had [b:Kobukuro Sashimi] for the first time!" I responded that I would definitely check it out when I had the chance. That opportunity came sooner than expected. We decided to go out for a meal in the Fushimi area, and I was entrusted with choosing the restaurant. Recalling Mutchan's suggestion, I made a reservation, which was promptly accepted for 6 PM. The restaurant is located on the second floor of the Misononishi Building in the eastern part of the area, where my regular spots like [a:23029401, Nengoiichi], [a:23063118, Yocchi], and [a:23037507, Washin] are also located. To the left of the entrance, one can see a yellow sign: [b:Yakiniku JIN NAGOYA]. The original location is located in the northeastern part of JR Higashi-Nakano Station in Nakano, Tokyo, and this is said to be its second branch. I couldn't tell if it was directly operated or a franchise, but the exterior definitely has an appealing vibe. Climbing the stairs from the entrance facing the alley, you reach the second floor. The brand new interior feels more like a cafe rather than a typical yakiniku restaurant known to the Showa generation. The staff consists solely of young women. Although it was a few minutes before 6 PM, upon mentioning my reservation, I was escorted to a table marked "Reserved" at the far left of the entrance. After being seated, a female staff member brought the "Today's Recommendations" menu on a steel board and informed me that we had a two-hour limit. Perhaps due to the restaurant just opening, the service felt a bit inexperienced, making me somewhat rigid in my responses. Since my companion hadn't arrived yet, I spent some time observing the menu and the interior. The grand menu was divided into food and drinks, and the cover was made of silver steel. I couldn't help but think that it could certainly be used as a weapon in case of a food fight... The contrasting colors of yellow and black seemed to represent the restaurant's image, although not overwhelmingly present. In front of the entrance, it stated, "The restaurant in Tokyo that's hard to get reservations at has landed in Nagoya!" Having worked in Tokyo for quite some time, most of the yakiniku restaurants there had a high-end atmosphere. I’ve only visited Nakano once, so I can't say for sure, but it gave off a mixed vibe like many major train stations in Tokyo. Of course, having never visited the original location, I couldn't make a true comparison, but I imagined it would give off a similar restaurant design. On the side wall of the table, various condiments were lined up: [b:Goma Oil] [b:Iwansoh] [b:Sweet Soy Sauce] [b:Soy Sauce] [b:Meat Salt] [b:Pepper] [b:Chili] [b:Herb Salt] [b:Spicy] [b:Wasabi] [b:Garlic] [b:Yuzu Pepper] [b:Gochujang] It said, "Customize your sauce!" which piqued my interest, reminding me of a restaurant I had seen in Shanghai. There, they had multiple oils available for creating your own dressings (sauces). I found this approach enjoyable, and just then, my dining partner arrived at 6:03 PM. The evening feast was about to begin. We started with beer: [b:KIRIN Ichiban Shibori Nama]. For the first order, we had [b:Heart Sashimi], [b:Mountain Chain Tripe Sashimi], [b:Kobukuro Sashimi], [b:Delicious Tongue], [b:Exceptional Liver], along with [b:Kimchi Assortment] and [b:Namul Assortment] with [b:Korean Perilla Leaves]. After ordering, the floor staff smiled at us. She mentioned she was still in her teens, so it was understandable that she seemed nervous serving two grizzled old men. The [b:Heart Sashimi] was thick and didn’t have any odor, offering a nice texture and lightness. It would certainly be enjoyable even for those who aren't fans of horumon. The [b:Mountain Chain Tripe Sashimi] and [b:Kobukuro Sashimi] were well-mixed with sauce, giving both a nice ambiance and texture. While they don’t have a strong flavor individually, I thought I would have liked to try them with ginger soy sauce instead of mixed with the sauce. Taste is subjective, but I personally wanted to mix all the [b:Namul Assortment] together for better flavor. I mentioned this, and my companion agreed, but it turned out mixing was a bit tricky due to the small serving dish. Calling a staff member over, I asked if they could lend us a larger bowl, and she said, "I can take care of that for you," and returned shortly with a nicely mixed mound of namul. "Wow, this looks great!" two delighted old men exclaimed. Such service was much appreciated. Noticed [b:Tora Makgeolli] on the menu, I suggested ordering it by the bottle, and my companion eagerly agreed. Unlike the typically overly sweet makgeolli, [b:Tora Makgeolli] has a taste similar to pure rice wine. It echoed that old commercial: "Can you eat after drinking something sweet?" The drinks kept flowing. The [b:Delicious Tongue] was limited in quantity. The thick slices of tongue were grilled carefully. Naturally, it’s a rare cut... limited in quantity on an entire cow. A single slice was too large for one bite. Using the kitchen scissors provided at the table, we cut it and dipped it in lemon juice. Enjoying it rare. Delicious. The [b:Exceptional Liver] was thinly sliced to facilitate cooking. My companion remarked, "I prefer chunky, cubed liver," but I was fine either way, as long as quality was maintained throughout the process from transport to preparation. There was no odor, and I found it impressive overall. Despite complaints, my companion was still devouring it eagerly. We poured our second bottle of [b:Tora Makgeolli]. I noticed the [b:Korean Perilla Leaves] hadn’t made an appearance yet. Though I came to eat yakiniku, we hadn’t really been eating typical yakiniku items. On the other hand, there aren’t many cuts of meat like [b:Kalbi] or [b:Marbled] that entice me at my age. So, I decided to add [b:Wagyu Outside Skirt (Salt)]. Grilled to a perfect rare and cut with kitchen scissors, we wrapped it with [b:Kimchi] inside the [b:Korean Perilla Leaves]. Of course, it was delicious. Suddenly, my companion declared, "I’m craving chicken," so we added [b:Chicken Thigh]. This was placed all at once on the teppan, and with conversation, we kept turning them until thoroughly grilled. Being young, their appetite was boundless. We mentioned finishing with [b:Cold Noodles], but we were already completely full. However, we still had a second bottle of [b:Tora Makgeolli] left. We added [b:Chanja] (no image) and chatted while sipping slowly. Just then, I realized the two-hour limit we had, so I called over a female staff member. "I remember it was a two-hour limit, but are we okay on time?" Having passed 8 PM, the two-hour mark was up. "Oh, you're fine! Please take your time!" she responded. I appreciated the flexible service. We savored a dessert of [b:Gracioso Ice Cream] before heading out. In the restroom, I spotted a notice that encouraged families with children to enjoy themselves and shared information about COVID-19 measures and sanitization. I thought that in this upcoming era, such practices would become the standard, and I appreciated that the restaurant had swiftly adopted these practices so smoothly. It made me feel good beyond just the food and service.