Today we will visit a new restaurant, “All-You-Can-Eat Sukiyaki at Juniten Hiroo”.
Opened on August 1, 2024, this restaurant specializes in all-you-can-eat Wagyu sukiyaki, using sumptuous Wagyu beef.
All the meat served here is A5 rank, the highest quality Wagyu beef carefully selected from all over Japan, and the beauty of the marbling is truly breathtaking.
The restaurant is located on the second floor of THE RESTAURANT, just a short walk from Hiroo Station.
The restaurant’s relaxed atmosphere is casual yet sophisticated.
There are counter seats that can be easily enjoyed by one person, and table seats where you can relax with friends and family.
The waitstaff are dressed in kimono and provide courteous hospitality.
Now, for today’s menu, we chose the “ Red Meat and Special Marbling Course” (60 minutes).
Lunch time is 8,800 yen/$60USD and dinner time is 9,900 yen/$67USD.
It is the height of luxury to enjoy such high quality Wagyu beef at this price range.
A 10% service charge will be added for dinner, though.
First, a ratatouille with seasonal vegetables was served as a starter.
Then, tender beef was added to the dish, and the flavors of the vegetables and meat intertwined perfectly.
Another attraction of this restaurant is the “Ran-O egg.
The yolk of this egg, produced in Oita Prefecture, is rich and elastic, and when you hold it up with chopsticks, you will be surprised by its firm presence.
Perfect for sukiyaki, this egg enhances the sumptuous meal.
Next come the vegetables, the main part of the sukiyaki.
These vegetables are carefully cut one by one and served in a beautiful wooden box.
Just looking at this gorgeous arrangement raises expectations.
Cooking begins with Kansai-style “yakisuki” in an iron pot for sukiyaki.
The flavor of the meat is enhanced by the restaurant’s special Warishita sauce, which is made by boiling down the ingredients such as coarse soy sauce, soy sauce, and sake.
The sweet aroma of the Warishita sauce spreads throughout the restaurant, whetting the appetite.
With the chef’s careful explanation, four types of carefully selected Wagyu beef are introduced.
The shoulder loin and misuji are Furano Wagyu beef from Hokkaido.
Kuri is Kobe beef from Hyogo Prefecture.
And the sirloin is Himekami Wagyu from Iwate.
All of these meats are of top class quality, A5 rank, the highest grade, and the beauty of the marbling is also of the 12th grade.
In particular, the shoulder loin and misuji meat have a perfect balance of tenderness and richness, with a delicious flavor that spreads with every bite.
Kuri, Kobe Beef’s lean portion is slightly marbled, providing a robust meat flavor.
The fat in the sirloin is mild and sweet, melting in the mouth.
The moment you dip this luxurious meat into the Ran-Oh egg is a moment of bliss.
In sukiyaki, of course, you can enjoy not only the meat but also plenty of vegetables.
Kinjiso, which thickens when heated, tasty knotted shirataki, colorful red radish, and decorated mushrooms all add to the flavor of the sukiyaki dish.
All of these vegetables are also all-you-can-eat, and the white rice, red miso soup, and savory dishes can be refilled at any time.
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To finish off the meal, a special dessert is available.
Today, I had the hojicha gelato.
The elegant aroma of hojicha tea is perfect after sweet sukiyaki and refreshes the palate.
The all-you-can-eat sukiyaki at Juniten Hiroo is a luxurious experience where you can enjoy the highest quality wagyu beef to your heart’s content.
The restaurant’s relaxed atmosphere, attentive service, and beautiful cuisine make it the perfect place to spend a special time.
We hope you will experience this impressive taste.
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