A note on the words: yakiniku is Japanese table-grilled beef. Niku-zushi is lightly seared meat draped over sushi rice, here topped with aromatic sliced matsutake mushrooms and citrus. Tan-shio is salted beef tongue, and mino is beef tripe (the first stomach), prized in yakiniku for its crisp, chewy texture. Namul is a Korean seasoned vegetable side dish, here served warm, the eggplant cooked down until it is meltingly soft, and tare is the rich sweet soy-based marinade for grilling cuts like akami (lean beef) and karubi (short rib). Reimen are chilled Korean-style noodles, here splashed with vinegar as a refreshing finish.
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Daitokuju TOKYO Roppongi keyakizaka on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. Well, I ended up returning to “Daitokuju TOKYO Roppongi keyakizaka”, a yakiniku restaurant that opened on the ground floor of TV Asahi in Roppongi, which I visited once before — maybe around five months ago, I think? I had the impression that it was quite good, so I was looking forward to it.
This time I was seated in a private room, so it was a bit of a pity that the view outside was hard to see.
Still, the room was reasonably spacious and comfortable.
Standard course — 9,500 yen
Special course — 13,000 yen
Partly because I went with the Standard course last time, I decided to try the Special course this time.
I was excited to see what would come out.
First up, drinks: a highball! And since they were out of regular Hakushu, it became Hakushu 12 Year! Luxurious!
The meat appetizer for the day was niku-zushi (seared meat over sushi rice). Under the lightly seared meat is rice, and placed on top are thinly sliced matsutake mushrooms.
You squeeze what seemed to be either sudachi or lime over it before eating. As expected of matsutake, the aroma is wonderful. Delicious.
Thick-cut tongue and thin-cut tongue.
The thick-cut piece is hearty yet tender and delicious. The thin one is classic tan-shio (salted tongue), but that is very tasty too.
Liver and mino (beef first stomach). Mino is one of my favorites among offal cuts, so I was thrilled! The liver felt fresh and was delicious as well.
A warm dish! The meltingly tender eggplant is delicious!
Akami (lean cut) and karubi (short rib). The tare marinade had soaked in deeply, and the lean cut was especially delicious!
A comforting breather.
Living up to the name ‘miracle fillet,’ it was tender and delicious! For a lean cut of beef, the sashi (marbling) on this was incredible.
You swish it through the pot shabu-shabu style before eating! Tender and delicious.
Refreshing reimen (chilled noodles). Splashing plenty of vinegar over it before digging in!
Looking at the whole meal, it was a very generous, filling course. Naturally I ended up getting a bit too full, so if you do not have confidence in eating large amounts, the Standard course might be the better choice. It is a spot where you can dine in a relaxed setting, so I felt I would like to come back again.
Daitokuju TOKYO Roppongi keyakizaka (Yakiniku / Roppongi Station, Azabu-juban Station, Nogizaka Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
