平城苑 一頭や 亀有店Yakiniku Heijoen Kameariten
20-minute walk from Kameari Station, JR Joban Line. [Yakiniku Heijoen Kameari] where you can enjoy high-class yakiniku with a high-quality space and authentic wagyu. Heijoen's commitment to deliciousness, founded in 1970, begins with not compromising on material selection. We boast one of the leading domestic purchase records, buying and providing more than 500 black wagyu cattle per year from famous producing areas across the country. Please enjoy the richness of the taste and the ultimate taste that only authentic black wagyu has at our shop.
- 1 Chome-19-18 Oyata, Adachi City, Tokyo 120-0001, Japan
Today · 11:30 am–10:30 pm
- Sunday: 11:30 am–10:30 pm
- Monday: 11:30 am–10:30 pm
- Tuesday: 11:30 am–3:30 pm, 5–10:30 pm
- Wednesday: 11:30 am–3:30 pm, 5–10:30 pm
- Thursday: 11:30 am–3:30 pm, 5–10:30 pm
- Friday: 11:30 am–3:30 pm, 5–10:30 pm
- Saturday: 11:30 am–10:30 pm
- +81 3-3620-4129
- heijoen.co.jp
Google reviews
Visitor reviews on Google Maps
Very nice onsen. It looks recent and the design is very neat, mostly made with wood and stones. You have an outdoor bath and the choice between different pools. Some are just warm while others hotter. The entrance fee is 1100 yens on the weekend and holidays.
View on GoogleSimp place, don't even try if you are men want to go with your friends. They treat you badly in intend, lot of women here but rarely see men so you know why.
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View on GoogleThere was a very big choice of Wagyu. They also had limited quantity cuts. It was very tasty and well seasoned. It was a great expierience and we had a lot of fun.
View on GoogleThere are private rooms and the atmosphere is quite calm. The staff is also polite, it feels like the image of a high-class yakiniku restaurant and it's not bad. The meat is much more delicious than the usual yakiniku restaurants with all-you-can-eat, but compared to shops in the same price range, it's an unsatisfactory level. Since it's not charcoal, I think there is a minus for that... Regular kalbi is not very good, so at least I think it's better to make it above upper kalbi. It's not bad, but considering the price, I would be happy if it were more delicious. (Sorry I didn't take many photos)
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