よろにく Yoroi-Niku (yakiniku) , Tokyo
よろにく – Most highly-rated Yakiniku restaurant in Omotesando , Tokyo.
A fixture amongst the TOP 5 on the Tabelog Japan ranking of Best Yakiniku in Tokyo as well as a ‘Hall of Fame’ status on the ultimate yakiniku bible ‘yakiniquest.com‘. Putting things in context, the tasters at yakiniquest have visited over 100 of the best yakiniku places in Tokyo and only 5 restaurants have made it into its Hall of Fame!
Not surprisingly, this was one of, if not, the best yakiniku we’ve eaten in our lives. Course after course, parts after parts, we were served the best tasting Japanese beef you could find in Tokyo. In our simple valuation, yakiniku is the sum of the ‘quality of the meat’ + ‘the taste of the marination’.
Our previous favorite yakiniku in the world were :
1) YOSHIDA at the korean town of Tsuruhachi in Osaka, which serves the highest quality beef from nearby KOBE with so slight marination ( ta-re) that it’s almost undetectable. Mind you, this , in our opinion, was the preferred way of savoring yakiniku — when the beef is of high enough quality, it should not be disrupted by any strong marination or sauces. As pure as it can be!
2) JUMBO , the uber-famous Yakiniku in Shirokane, Tokyo with an outpost in Singapore. Here the beef is also top-class but marinated in their signature ‘pepper-charged’ sauce. This, at times we felt, overpowers the ‘beef taste’ which , depending on one’s liking, could be a good or a bad thing.
YOROI-NIKU however strikes the perfect balance by maintaining the original high-quality beef’s taste with just the right amount of marination to seduce the most discerning palate.
One of the highlights was the comically-naked ‘SI-RO-KU ROSE’ which proprietorially translates to ‘SILK ROSU’ describing the smooth and silk-like tenderness of the Rosu (loin) portion. It’s also the first time that we were advised to eat the lightly-grilled sirloin beef with house-special PONZU vinegar, instead of the traditional TARE (sauce) or Salt/Pepper/Lemon combination. What a perfect revelation it was! Other ‘must-orders’ are the Sushi, the ZABUTON part and the kaikigori (shaved-ice) palate-cleansing dessert.
Prices can be high but not as astronomical as you would imagine. In general, there’s good value to eating Yakiniku in Japan as it is cheaper, not mentioning just the ‘possibility’, to indulge in KGs of ‘top-class’ Kobe/Matsuzaka/Yonezawa (etc) beef which could be ‘unaffordable’ outside Japan.