A note on the words: shiro-senmai is parboiled, peeled beef omasum (the third stomach), served chilled as sashimi. Tan is beef tongue, grilled here along with lemon slices and eaten lemon and all. Namul is a seasoned vegetable side dish, and mino is beef rumen (the first stomach). Naengmyeon is a cold noodle dish, served here with lemon. Rosu is the loin and karubi the short rib.
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Yakiniku Eiraitei on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. Having found it surprisingly comfortable on a previous visit, I came back again. This is Yakiniku Eiraitei, a long-established yakiniku restaurant in Azabu-juban. This time, rather than ordering a la carte, I booked a course. There were six of us and we were shown to an eight-person table, so we had plenty of room. The course came with nomihodai (all-you-can-drink) at a very reasonable price, so if this turned out well, I felt it would be something I’d want to use again!
The city is completely in a Christmas mood. Come to think of it, December is already right around the corner.
Wagyu yakiniku course with all-you-can-drink — 9,000 yen
This time we had the wagyu yakiniku course with all-you-can-drink for 9,000 yen.
It includes their signature lemon tan, so if this turned out to be plenty of food, it would be a real winner!
Now, a variety of dishes came out first.
This was seriously delicious. It makes a perfect accompaniment to drinks.
Bean sprout namul, and a salad. They said it had a house dressing, and on this day (though I don’t know if it varies from day to day, ha) it was a corn dressing.
It was very sweet and felt rather unusual. While I personally prefer a tangy, salty dressing, it was nice to discover that this kind of dressing exists too.
We grilled the tan alongside the lemon, and tried eating it lemon and all. The gentle bitterness of the peel and the sourness of the lemon were fantastic! This tongue is truly delicious. I almost felt like ordering another two plates of just this tan and cutting back on the other meats.
Just look at this volume!
Rosu and karubi piled generously on the platter. It was enough meat to make me wonder a bit if we could finish it all.
They told us it is best to start grilling from the left, so we started with the meat on the left. Every cut was delicious! At the end, we quickly seared the thinly cut meat packed with marbling and ate it! Very good indeed!
Liver and mino.
To be honest, we were already quite full from the previous meat, but offal is another story!
We grilled them slowly, taking a little break to drink.
The well-grilled mino had a nice crunchy chew combined with the flavor of the char, which was delicious! The liver cooks quickly, so we made sure not to overcook it.
And then, lemon naengmyeon!
All the sauce flavors from the meat before were instantly swept away by the flavor and tartness of the lemon! Refreshing and very easy to eat! It felt softer and more brisk than the usual acidity of vinegar. The lemon naengmyeon was delicious too!
So there you have it: a course with all-you-can-drink for 9,000 yen and a substantial amount of food. Honestly, it was more than enough! Since it was all-you-can-drink, I don’t remember how many glasses I had, but I think I drank quite a few highballs, and it turned out to be a very satisfying gathering. Having an accessible, casual yakiniku spot like this in your pocket is very convenient. I’ll be back.
Yakiniku Eiraitei (Yakiniku / Azabu-juban Station, Akabanebashi Station, Roppongi 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?
