A note on the words: yakiniku is Japanese barbecue, meat you grill yourself over a burner set into your own table. Tan is beef tongue, harami is skirt steak and kalbi is short rib; joh in front of a cut means the better grade of it. Tare is the sweet soy sauce the grilled meat is dipped in, and namul is a Korean side of vegetables dressed with sesame oil and salt. An onsen egg is one cooked slowly at a low temperature, so the white stays barely set and the yolk turns thick and creamy. Mille-feuille is French for a thousand leaves, the name of a pastry built out of many thin layers; here it is the menu name for thinly sliced beef, most likely loin.
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Yakiniku Ten Gamushara on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. Talking about how we fancied yakiniku for once, we searched around for somewhere we could reach for lunch. And turned up a yakiniku place at Ark Hills in Roppongi that we had never been to! Not that far either, so shall we go? We went, and there was a line, ha. The prices are fairly reasonable for this part of town, which may be why the line felt, to my eye, a little longer than at the places around it. Well, we had come all this way… so we waited a while. A little over fifteen minutes, I would say. And we were in!
Tan (beef tongue), 130 g — 1,800 yen
Joh tan (premium beef tongue), 130 g — 2,500 yen
Kalbi (short rib), 130 g — 1,800 yen
Mille-feuille, 130 g — 1,800 yen
Harami (skirt steak), 130 g — 1,800 yen
I have a feeling there were other things as well, like a kalbi udon at 1,500 yen (which comes with a beef bowl, ha), but we were here for yakiniku, so yakiniku it would be. That day the mille-feuille came with an extra 30 g on it, so I asked for the regular-size mille-feuille.
The drinks arriving in a proper mug — which is splendid.
After a while, the mille-feuille appeared.
Rice, an onsen egg, beef broth soup, kimchi, bean-sprout namul, scallions, and the mille-feuille.
I wondered what a mille-feuille was here, but it must mean thinly sliced loin.
This loin is fairly big. Thinly sliced it may be, but it still has a decent thickness to it, and each piece is wide, so there is real substance to eating it.
The rice is heaped up, so you are not going to run short.
The mille-feuille is a hit, I would say. Plenty to it, and delicious! Coat it well in the tare and eat it with rice, and you are a happy man!
Incidentally, the onsen egg would surely be fine eaten as it is, but coating the meat in it was very good.
I think I understand now why there was such a line when we went at lunchtime! 1,800 yen does look steep at first glance, but there are plenty of pricier places around here, so it is reasonable, and the room has a real air of luxury about it, which makes it a very easy place to use for lunch. You will probably have to line up, so shifting your timing is the wise move! I came away satisfied.
Yakiniku Ten Gamushara (Yakiniku (Japanese BBQ) / Roppongi Itchome Station, Kamiyacho Station, Tameike Sanno Station)
Tabelog lunch rating ★★★☆☆ 3.4
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
