A note on the words: yakiniku is Japanese-style grilled meat, cooked piece by piece on a burner set into the table — here the staff do the grilling for you. Yukke is raw beef cut into strips and dressed. Namul are the seasoned vegetable sides of a Korean table, and a choregi salad is a Korean-style leaf salad, dressed with sesame oil. Tare is the soy-based marinade or dipping sauce, as opposed to grilling with salt alone. The cuts go by Japanese butchery names: negi-tan is beef tongue folded around shredded scallion, harami is the diaphragm sold in the United States as skirt steak, fillet is the tenderloin, and kata-sankaku the triangular muscle off the shoulder. Shime is the closing dish of a night out; reimen are chilled noodles in broth, and bibim-myeon the same noodles tossed in a spicy dressing instead.
Table of Contents hide
SISI on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hey, this is Hangover Meshi. This time I dropped in on a seriously stylish yakiniku place that recently opened in Roppongi, all private rooms: “SISI.” It has opened quietly in a spot where you’d wonder whether there was ever a restaurant here at all — a real hideaway, and the entrance is about as hard to walk into as an entrance can be, lol. Very Roppongi, and I like it. The interior is gorgeous too.
[Omakase Course] 16,500 yen
[SISI Course] 25,300 yen
[Premium Short Course] 22,000 yen
This time I went with the omakase course.
Starting with a highball! Mmm, good.
And then they showed us the meat they’d be using today.
Oooooh! That looks good!
Beautifully plated napa cabbage kimchi and namul. And the acidity and heat are mild enough to eat easily — tasty.
Yukke where you taste the beef directly. It melts the moment it’s in your mouth. Delicious.
The light coating of dressing is good. The cucumber has been peeled — very careful prep work.
And here we have negi-tan and thick-cut wagyu harami. That’s harami? is what you think looking at it, it looks that good.
They grill everything for you, basically, and here’s the negi-tan, neatly grilled with the scallion folded inside.
So good.
The thick-cut wagyu harami is tender and delicious too. Yeah, this harami ranks pretty high among all the harami I’ve eaten.
Here come the carbohydrates. Chilled meat noodles. There are noodles underneath, and it’s a single-bite portion, so it’s gone in a second.
And this beef melts too. The milky broth is good as well.
Fillet, kata-sankaku, and the spicy-tare grill.
This is the quality we’re talking about. It looks delicious, and it is delicious….
Is this the kata-sankaku? Another really good cut. The flavor and the fat come flooding out. Delicious.
They call it spicy tare, but the heat is very mild. The rich tare and the little kick of heat work as an accent to that delicious fat — this one is superb too. The highballs keep going down, and down.
They say “choose,” but the portions are so small you can actually have all of them.
I was pretty full and worried about it, but they really are one bite each! Very welcome.
From the left: yukke over rice, reimen, and bibim-myeon. Honestly, all three are the real thing and delicious.
But there’s a fair amount of food overall, so serving them at exactly this size is perfect.
Banana melon (banana-uri) ice cream, I think they said? I’d never heard of it, but it was good!
Well, one way or another it was all delicious and I was full. Satisfied!
So, this was my first time here. The atmosphere, the service, the meat — every single part of it was excellent. The meat especially is good, and since they grill all of it for you there’s no way to get it wrong, and the tableware changes with every course, lol. This feels like a place you should absolutely take an important guest, or a friend. What a find — I want to go back!!!
SISI (Yakiniku / Roppongi Station, Roppongi-itchome Station, Nogizaka Station)
Tabelog dinner rating ★★★☆☆ 3.7
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
