A note on the words: yakiniku is Japanese table barbecue, where diners grill various cuts of beef over a gas or charcoal burner. Harami is beef outside skirt, prized for its meaty, juicy flavor, served here both in tare and as bo-harami, an uncut block grilled whole and trimmed with scissors at the table. Jo-tan is premium beef tongue, here cut into squid-like shapes that are easy to pick up, senmai is beef omasum (third stomach), and yukhoe is Korean-style seasoned raw beef tartare. Zabuton refers to marbled chuck flap served sukiyaki-style with sweet sauce, and reimen are chilled noodles served in a clean, refreshing broth.
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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. I wonder if that spot counts as Roppongi Hills or TV Asahi? A yakiniku restaurant that suddenly popped up along Keyakizaka, the zelkova-lined street by Roppongi Hills. I feel like there used to be nothing here before, but now it has turned into a sparkling, upscale-looking place. In any case, I simply had to check it out! So I dropped in right away. I went in without any reservation, but was able to get a table easily.
Inside, just as it appears from outside, it is very sleek with comfortable seating. Since it sits right along the street, the view of Keyakizaka is lovely.
I wonder if this place will become very popular during the winter illuminations season.
Standard course — 9,500 yen
Special course — 13,000 yen
Since this was my first visit, I went with the standard course.
The setup lets you order any additional items you might want before the final closing dish arrives!
And so, the course gets underway.
At the table was a gas grill. Well, it cooks quickly enough, so that is fine, though…
The kimchi is on the sweet side, but has a solid spicy punch and is delicious!
The yukhoe was quietly delicious, and I kept picking at it little by little all the way to the end.
First up for meat is salted jo-tan.
It is cut in a way that makes it easy to pick up, cut into squid-like shapes, making it easy to grill.
Tender tongue with rich fat, and the savory umami bursts right out. Delicious!!!
The horumon came out surprisingly early in the meal.
Well-done, the delicious fat sizzles and tastes great. The drinks just keep flowing.
Three kinds with sauce. What was especially delicious was the harami.
Ah, harami is so refreshing and tasty. On top of that, it seems different shops use quite different cuts, so the flavor varies completely. The harami here was spot-on delicious.
Eggplant namul. It felt almost like fried eggplant steeped in broth.
A painful oversight! I was focusing so hard on grilling that I forgot to take a photo.
Quickly searing it thin and taking a mouthful with grated daikon: it seemed to melt right in the mouth. Delicious!
This soup is delicious too! Rich, cloudy white broth that warms the soul.
The finale was zabuton sukiyaki.
High-grade fat! That is the impression from this fine cut of meat. Delicious!
For the very end, wanting one more dish, I chose the bo-harami.
Harami had been so delicious after all! So I went for the bo-harami.
Throwing the whole block onto the grill to cook, cutting it with kitchen scissors once it cooks a little, and grilling it just a bit more.
Tender and wonderful! Harami really is the best.
Reimen to close.
Because it is a modest mini reimen, even if you have filled up on meat until now, you can polish it off without trouble.
The broth is quite refreshing and delicious.
And so, having added extra meat to what was already quite a hearty course, I was completely full!
I thoroughly enjoyed an abundance of high-grade meat! Both the atmosphere and the location are great,
and it is also a spot I would recommend for minor anniversaries or celebrations. A fine restaurant.
Daitokuju TOKYO Roppongi Keyakizaka (Yakiniku (Japanese BBQ) / 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?
