Tuesday dinner. A 3-minute walk from the North Exit of Kinshicho Station📍 I booked a course and visited Taishu Machi Yakiniku Robin (@taishu.robin ). "Yakiniku × freshly cooked clay pot rice" can't go wrong🥩🍚✨ A yakiniku restaurant in Kinshicho where you can enjoy their signature freshly cooked clay pot rice and carefully selected A5 Kuroge Wagyu at reasonable prices. ꕤHighlights ☑︎Signature freshly cooked clay pot rice A signature rice made from a blend of "Akitakomachi" and "Awayukikomachi" created by contract farmers exclusively for Yakiniku Robin, cooked to order. ☑︎A5 Kuroge Wagyu Another draw is being able to enjoy the day's carefully selected wagyu, such as Yamagata beef, Oki beef, and Noto beef, at reasonable prices. ────────── ꕤWhat we had this time ■Taishu Machi Yakiniku Robin's Classic Yakiniku Course! ☆With all-you-can-drink☆ 7,500 yen 2 ・Bean sprout namul • Napa cabbage kimchi Crisp and fresh! Just the right savory spiciness, and it went perfectly with the meat🌶️✨ ・Meat miso crispy bell pepper One of Robin's signature dishes. The sweet-and-spicy meat miso goes perfectly with the crunchy bell pepper! Delicious as is or lightly grilled🫑 ・Today's recommendation (boiled tongue) The tenderly simmered beef tongue falls apart in your mouth🐮 ・Beef tongue Plump and visibly fresh, thick yet tender. Pairs perfectly with lemon, and the flavor spreads the more you chew🍋✨🥩 ・Harami • Kalbi Juicy harami where you can really taste the meat's umami, and kalbi with melt-in-your-mouth sweet fat. Each cut comes with a label, so it's easy to compare them—another nice point✨🥩 ・Robin's signature freshly cooked clay pot rice The signature clay pot rice made from a blend of "Akitakomachi" and "Awayukikomachi" created by contract farmers exclusively for Yakiniku Robin, cooked to order. Fluffy and glossy, and goes perfectly with the meat! I also recommend making tamago kake gohan with the egg from the appetizer🥚✨🍚 ・Special Robin Wagyu Assortment A signature dish you'll want to try if you come to Robin. A lavish assortment of the day's selected Kuroge Wagyu, such as uchimomo, nakaniku, kurimi, and sasami. A luxurious plate where you can compare the different umami and textures of each cut! Each is labeled, so you can enjoy the differences. Every cut was surprisingly tender, and I could fully savor the meat's natural flavor🥩✨ ・Offal assortment A plate where you can enjoy the character of each cut, such as liver, senmai, and shimacho✨ The jiggly texture of the shimacho really is the best! The senmai's crunchy texture is addictive too—an assortment offal lovers can't resist. ・Chicken • Pork Tender, juicy chicken thigh🐓 and sweet pork🐷 The seasoning is spot on, so they were delicious as is without dipping sauce🥢✨ ・Bite-sized cold noodles A refreshing Korean-style cold noodle dish, perfect to close out the course✨ The chewy noodles are pleasant, and they slide down easily even after yakiniku🍜✨ ・With all-you-can-drink I ordered draft beer, Black Nikka highball, Robin Sour Shiso Daruma, and freshly squeezed lemon sour. There were many other kinds too. *Contents may change depending on supply. ────────── At Taishu Machi Yakiniku Robin, starting with the signature freshly cooked clay pot rice and carefully selected A5 Kuroge Wagyu, the course was hugely satisfying to the very end🥩🍚✨ Recommended for yakiniku lovers, of course, and also for first-time visitors. It was delicious, thank you for the meal☺️

+3

Found in Kinshicho, a yakiniku spot where only those in the know win🥩🔥 It's called Taishu Machi Yakiniku Robin This time I splurged and enjoyed the Premium Course✨ What surprised me— the meat is Oki beef🐃✨ Said to be on par with Kobe beef, a powerhouse wagyu known only to those in the know. The fat is refined and not heavy, the lean meat has rich umami. The more you eat, the more you realize it's "good meat." First up, 3 kinds of kimchi, 4 kinds of namul, and choregi salad as a warm-up🥗 And a title contender right from the start. Seared wagyu yukhoe 🥚 Melt-in-your-mouth meat coated in rich egg, an unfair dish that vanishes from your mouth in an instant. Plus Premium thick-cut beef tongue Premium thick-cut harami 🥩🔥 Premium thick-cut loin Thick-cut yet tender, juices burst out with every bite. Here comes the signature clay pot rice 🍚 Fluffy and freshly cooked, even the aroma is delicious. And the one with the MAX live feel was… Yaki-shabu sirloin ✨ The staff grill it right in front of you, then you dip it in "Torikai-san chi no Tamago" eggs from Kimitsu, Chiba, and take a bite. ……This calls for white rice🍚🔥 The sweetness of the melting fat and the richness of the egg, an unfairly good combo. The second half doesn't slack either, 2 kinds of premium lean (shinshin, komomo) 2 kinds of premium kalbi (zabuton, sankaku bara) Being able to really enjoy the differences between each cut is the best. And what personally got me hyped was the Shiawase Freshly Squeezed Lemon Sour 🍋✨ It arrives in a ridiculously huge mug. Despite the massive size it's easy to drink, and it goes way too well with yakiniku. Finished off with refreshing Korean cold noodles🥢 It has a casual, affordable vibe, but the content is totally treat-yourself yakiniku.

+3

A 3-minute walk from the North Exit of Kinshicho Station. A yakiniku restaurant with a casual, clean atmosphere. 【Course ordered】 Classic Yakiniku Course The meat centers on A5-rank Kuroge Wagyu and rare cuts, and there wasn't a single miss. You could really taste the sweetness of the fat and the natural umami of the meat, and it went perfectly with the signature clay pot rice. Any clay pot rice you can't finish can be taken home, so no worries even if the portion is large. The fresh raw egg from Kimitsu City served as the appetizer is also a nice touch. Whether making tamago kake gohan or dipping the meat sukiyaki-style, I enjoyed it deliciously to the end. The interior was comfortable, and the staff's service was courteous, so I could enjoy my meal pleasantly. It's a place I'd like to come back to.

+3

The quality of the meat was really good, with the tongue and the wagyu assortment being especially memorable. Another nice point is that the fat isn't too heavy, so you can enjoy it to the end. The signature clay pot rice is freshly cooked, and the rice is fluffy and sweet—I was moved! Eating it with the meat dipped in egg was sukiyaki-style and amazing🥚🍚 The interior has a casual vibe yet is clean and comfortable, and the staff keep just the right distance with courteous service. It's a place I want to go back to when I want delicious yakiniku in Kinshicho!

+3

Extra-thick meat and freshly cooked clay pot rice! Taishu Machi Yakiniku is great! I paid a visit to this restaurant and fully enjoyed a variety of high-quality meats. First, we started with beautiful thick-cut beef tongue. Grilled until fragrant, then squeezed with lemon, it has a pleasantly crisp bite with juicy meat juices overflowing from inside. The extra-thick cubed meat that came next, eaten with wasabi, releases the meat's powerful natural umami—so delicious that the drinks naturally flow. What also caught my eye was the fresh thick-cut liver sprinkled with sesame. Carefully grilled, it had no odor at all, and its smooth texture and rich depth filled my mouth. The dish of meat simmered until tender, served with mustard, was also well-seasoned through and through and superb. And what was especially memorable was the combination of large thin slices of meat coated in glossy sauce and piping-hot clay pot rice. When you quickly sear the meat on the grill and eat it with the fluffy rice, the high-quality fat melts the instant it enters your mouth, and the sweet-savory sauce and the meat's umami harmonize perfectly with the rice—a wonderful taste. Thank you for the meal.

+2