The newest branch of Tominokoji Yamakishi is flooded with reservations regardless of the season and attracts food connoisseurs from all over the country. Up until now, the restaurant has been delighting its fans with new developments, such as nabe kaiseki at Nijo Yamagishi and morning porridge at Kuragayu Yamagishi, but this time, the restaurant has entered a new realm of "yakiniku" (grilled meat). Behind the counter stands Takahiro Yamagishi's younger brother, Ryuji, who tells us when it is time to try four kinds of red meat and several kinds of hormone. Both of my brothers and I love yakiniku," he says. But there were days when just grilling and eating meat didn't satisfy us. So we came up with the idea of creating a restaurant that we would want to go to, in the vein of kaiseki.

The 13-course menu includes a parade of dishes that no one has ever encountered before or since the yakiniku part of the restaurant, starting with the sirloin yukke (a bite of sirloin) and the meat-in-unotan dock, which is a specialty of the main restaurant. The restaurant's fusion of Japanese culinary techniques, such as the use of bonito and kelp broth in the momodare and shabu-shabu, allows diners to enjoy their meal in a lighthearted manner. The sirloin and fillet are mainly Tamura beef from the Tajima cattle lineage. Compared to other Wagyu beef, the fat was exceptionally tasty. The best ingredients are served in the best condition, and even if you finish the meal, you will not have stomach problems. I hope people of all ages can enjoy such ideal yakiniku.

Ryuji Yamagishi, Owner
［In preparation for the opening of Yakiniku Yama-chan, he trained for a short period of time at the famous yakiniku restaurants Hyoboku Ajiyama and Charcoal Yakiniku Nakahara in Tokyo. He brings us the most delicious moment of Wagyu beef.