和の牛 かた山Nagono Ushi Kata Yama
Cuisine: noodle
- Japan, 〒162-0061 Tokyo, Shinjuku City, Ichigayayanagicho, 11 伊藤ビル 102
Today · 5–11 pm
- Friday: 5–11 pm
- Saturday: 5–11 pm
- Sunday: 5–11 pm
- Monday: 5–11 pm
- Tuesday: 5–11 pm
- Wednesday: Closed
- Thursday: 5–11 pm
- +81 3-6457-5595
Google reviews
Visitor reviews on Google Maps
The owner is very talkative, choose a Japanese hamburger with extra rice. Over all it’s tasty and filled me up with energy. Thank you for the good food and service.
View on GoogleThe staff is very kind and genuine. They are very nice people and lemon sour is the best in the world 10/10
View on GoogleThe best wagyu BBQ joint in my hood. Great hospitality. Strongly recommended.
View on GoogleI was a little upset, so please let me leave a review. The owner and staff are all very good people. When I had no money because of certain circumstances, they looked out for me and helped me in all sorts of ways. The regulars are all kind too, and this is a wonderful place you can thoroughly enjoy if you have a reasonable amount of money. It may not be a spotlessly tidy yakiniku restaurant, but it isn't that dirty either. It has an old-fashioned atmosphere, and I thought it was a wonderful place. I've already moved back to Kagoshima, so I can't go anymore, but if I ever live in Tokyo again, I'd like to return. It's an important place that supported me. Everyone, please don't be misled by the reviews.
View on GoogleMy companion and I both ordered the harami steak from the lunch menu, but the portions of salad, miso soup, and so on varied a lot. Honestly, the miso soup was far too salty, and the ingredients were terribly overcooked. I'm surprised other people can eat it without being bothered. Apparently, they used to provide individual grills even at lunch so you could enjoy yakiniku, but when I visited this time, everything was served teppanyaki-style. If your timing is unlucky, the restaurant fills with smoke. Fortunately, all the staff are cheerful and kind, so you can enjoy your meal, but the environment and seasoning cost it a few points. Most lunch dishes come on iron plates, but both the meat and vegetables arrive cooked until they're completely charred. Since they're using iron plates anyway, I'd like to eat things at just the right level of doneness myself.
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