The gyu tongue was absolutely fantastic! The boiled version was incredibly tender, almost like slow-cooked brisket — very rich. The charcoal grilled one was aromatic, soft, with a slight chew that added a satisfying texture. The harami sashimi was actually sous-vide cooked to a perfect medium rare, It had a light beefy aroma with a bit of fat, offering a tender yet chewy mouthfeel that was both elegant and satisfying.

+3

There is a beef tongue restaurant my parents first took me to when I was in elementary school, and where I also used to go with my grandparents. Before I knew it, more than 30 years had passed. Even during the 10 years I lived in the Philippines, I visited whenever I returned temporarily to Japan. Since moving back, I've averaged more than once a month, which means at least over 250 visits in total. At milestones in life and on days when I'm a little tired, I find myself returning here. Trendy famous restaurants keep appearing, but this is always the one I end up at. It's a 5-minute walk from the north exit of 調布 Station on the 京王線. A beef tongue specialty restaurant in the い志井 group, it has had owner-chef 本田克臣 continuously working the grill since its founding in 1990. Now that beef tongue specialty restaurants themselves have become rare, the fact that the same person has devoted himself to beef tongue in the same place for more than 30 years already makes it special. I think that unchanging quality is why I've been able to keep visiting for so long. Their dedication extends to purchasing whole beef tongues and dividing them into 5 cuts, including shinchu-tan, tanmoto, and crown cut. ◆ Interior The restaurant used to be a little larger, but road construction prompted them to rebuild the building, making it slightly more compact. In the process, the space became much more modern. Black-and-white photos of the old restaurant hang on brick-style walls, creating a nostalgic, comforting atmosphere. The seating is spacious, with horigotatsu tatami seating and a counter, so you can relax alone or with friends. Yet, curiously, the atmosphere and rhythm around the grill remain exactly as they were. ◆ Food 【Charcoal-grilled beef tongue】 The restaurant's signature. The thick-cut tongue is grilled to an aromatic exterior, with a surprisingly tender interior and a moist, rosé-colored cross section. They use a cut called crown cut for charcoal grilling, and the craftsman carefully grills each slice. A light squeeze of lemon and a little mustard: that simple combination is astonishingly complete. Flavor slowly spreads with each bite, and one mouthful makes it clear that no unnecessary decoration is needed. 【Yudetan】 A dish that impresses me every time. Beef tongue is slowly simmered in soup for 2 full days, becoming so tender it falls apart at the touch of chopsticks and gently unravels in your mouth. It also pairs beautifully with the accompanying wasabi. Equally memorable is the broth in the plate. The beef tongue's flavor has slowly seeped into it, and it's delicious to drink as it is. Taking a completely different approach from charcoal grilling, it reveals the ingredient's underlying potential. 【Beef tongue shumai】 A unique dish particular to this restaurant. Minced beef tongue is formed into large shumai and steamed, making a strong impression from the first bite. The flavor of beef tongue combines with parts such as cartilage, and the texture changes as you chew. Despite being steamed, the flavors are clearly defined, and despite its unexpected appearance, it unmistakably tastes like 「this restaurant」. A dish with depth that only a beef tongue specialist could create. 【Three kinds of grilled tongue (salt, green onion, miso)】 Choose this if you want to compare flavors. A platter that lets you enjoy 3 varieties at once: salt, green onion, and miso. Salt brings out the tongue's own flavor, green onion salt sauce makes it refreshing, and miso adds richness; one plate offers three expressions, each delicious in a different way. A plate containing the restaurant's fundamentals that I'd also recommend to first-time visitors. 【Domestic beef heart sashimi】 Beef heart sashimi with an addictively crunchy, chewy texture. A limited-quantity dish prepared with low-temperature cooking. Green onion, sesame, and black pepper add accents; there is no strong off-flavor, and the heart's savoriness and slight sweetness spread as you chew. A dish characteristic of a specialist confident in its ingredients' freshness. Beyond these, the broad menu works equally well for a meal or drinks, with dishes such as long-simmered tongue stew, wire-grilled domestic beef harami, and large charcoal-grilled offal skewers. Fresh offal delivered directly from 芝浦 every morning is another of this restaurant's hidden strengths. ◆ Overall assessment What makes this restaurant remarkable is its astonishing consistency. Preparation, cutting, salting, and cooking. Everything has been refined over a long time, with unnecessary elements stripped away. Precisely because beef tongue is a simple ingredient, there is no hiding flaws, and every time they quietly overcome that difficulty. The flavor isn't flashy, yet it stays in your memory and your body periodically craves it. What skill and time have built is quiet but overwhelmingly strong. No matter how many times I eat here, I still think it's the best. I'll definitely return!

+3

It's quite a walk north from 調布 Station, but you're welcomed by a calm, stylish restaurant with warm lighting and friendly staff. There are various beef tongue dishes and menu items, as well as unusual things such as beef sashimi, but since this is a beef tongue specialist! I tried ordering only beef tongue dishes. The shumai, tsukune, and assorted platter each had different flavors, and the tongue itself was very tender. I enjoyed it while thinking, I didn't know beef tongue could be this soft. The prices weren't as high as I'd expected either, and overall I think it's a very satisfying restaurant.

+3

It was good value and tasted delicious, so I was thinking of giving it 5 stars, but looking back at the photos, I feel like one dish never came out (fries came instead), and the course dishes came out in a random order Also, this is entirely my personal opinion, but the course doesn't include a rice dish or dessert The dishes are completely izakaya fare From the exterior I thought it was some kind of teppanyaki place, but it was an izakaya, so I was a little disappointed this time. Still, if you're using it as an izakaya, I think the flavor at this price would be very satisfying. Ordered course C　￥4,500　(tax included) 1 Otoshi 2 Seasonal harihari salad 3 Beef tongue hors d'oeuvres (3 kinds) 4 Doteni 5 Yudetan 6 Beef tongue shumai 7 Charcoal-grilled vegetables (the blurry photo) 8 Charcoal-grilled heart with green onion and salt 9 Homemade yose tofu (didn't arrive) 10 Negi tan shio 11 Pickles (no photo) Otherwise, it was good that the cook prepared things while watching how we were getting on The service wasn't quite up to the restaurant's atmosphere If they're new, it can't be helped If they're experienced, I felt the standard was rather low.

+3

It was delicious. The yudetan was especially good. I ended up having 2 plates (haha) The ochazuke to finish also contained grilled beef tongue, which was a little surprising. At the counter, having the food grilled right in front of me made it even more appetizing. The atmosphere was calm, and I could relax comfortably. Since I was seated toward the back, it was hard to call the staff. A call button would have made it better.

+3