Unbelievably good. I've been to countless yakiniku places and this is hands-down the best. The galbi and daikon combo really did it for me.

Anyway, it's delicious!! As everyone is commenting, the recommended salt kalbi is truly delicious. While feeling the deliciousness of the meat, the acidity of the daikon radish makes the fat refreshing (though the point is that the flavor of the meat doesn't decrease), and seriously, I could eat it forever. And the friendliness of the staff, starting with the manager, is very good. Even the person working in the kitchen saw us off with a big smile as we left. I understand why it's loved locally, and there are no lies or falsifications in these numerous high-rated reviews. Definitely, I'll come again!

My best yakiniku restaurant, long loved in local Mitaka. Flavor, customer service, value for money, everything is high level and well-balanced. As everyone comments, the meat wrapped in pickled daikon radish can be eaten forever. Cut to a moderate thickness with a sweet and sour taste, the acidity of the daikon radish spreads the umami of the meat's fat, cancels out the heaviness, and creates an outstanding synergistic effect. It is no exaggeration to say that the meat exists to eat vegetables deliciously. It happened to be my birthday, and they noticed our conversation, quickly served birthday meat, and interacted with us comfortably. The customer service and hospitality are also wonderful. It's my favorite restaurant where I can well understand the reason why it has been loved for a long time.

+1

If someone asks me for a recommended yakiniku restaurant in Mitaka, I immediately reply Jujokaku. I visited on the middle day of a three-day weekend. It's not a very large restaurant, so reservations are a must. The meat quality is good, and the atmosphere is cozy and pleasant, including the part-time guys. The recommendation is the salt kalbi eaten wrapped in pickled daikon radish. I think all the ladies will like it. Our family's top pick is the negi tan-shio (green onion beef tongue). The thickness of the tongue and the crispiness of the green onions are the best. They also have a good selection of delicious sparkling wine bottles. Since I had beer this time, I bought one bottle as a souvenir.

[Takeout usage] The eat-in is crowded with those who have reservations, but takeout can be flexibly handled even 1 hour in advance on the day. [What we ordered] - Salt kalbi - Loin - Superior tongue - Liver - Salt harami - Oi-kimchi *All photos are for one person. The style of eating meat with thin slices of sweet and sour pickled daikon radish? is wonderful. I would definitely recommend it to those who want to eat a lot of meat but want to change the flavor... or who get heavy stomachs due to age... Of course, the quality of the meat is also high.

+3