【にくがとう/田町】とにかく食べないとこの凄さは分からない！肉マニアのオーナーが全国を回って厳選した仕入れ！高級ステーキ店を超えるクオリティの和牛！焼肉という概念を破壊した唯一無二のアナザー焼肉！

What kind of restaurant is this? This is Tamachi. It's about 5 minutes away from Tamachi Station. This is the place. This is the meat. It's so thick. Yes. It's delicious. It's amazing. I can see that they are serious about the ingredients. It's not the level of a barbecue restaurant. I'm sorry to say this. This is delicious. This is my second time to eat the meat of the restaurant. Is that so? When the restaurant opened, I came here once and ate a little. To be honest, I didn't get caught that much at that time. But it's been 7 or 8 years since then. I heard that the meat is very delicious recently. And when I went to YAKINIKU SHOJI the other day, the person who grilled all the meat for me was working at the restaurant. That's amazing. I was told by him that I should come here. So I'm going to eat the meat of the restaurant today. This is my second time to eat the meat of the restaurant. It's been 7 or 8 years since then. So I'm going to eat the meat of the restaurant today. Is there anything special about this restaurant? A restaurant with a lot of staff is either a very delicious restaurant or a very disappointing restaurant. I have an image of a restaurant with a wide range of dishes. I'm looking forward to it. Thank you. This is today's menu. Today's menu is a challenge. It's a challenge, isn't it? I'm going to eat this. It's delicious, isn't it? I'm very excited. I'm happy. This is today's meat. This is a 51-month-old cow. This is a female cow. This is amazing. There are only a few places in Tokyo where this meat is used. Excuse me. This is a 51-month-old cow from Okazaki ranch. This is a very rare cow. Is this a raw cow? Yes, it is. This is amazing. This is a 51-month-old cow from Okazaki ranch. This is a female cow. This is a 2-meter-long cow. This cow is called Taki-Esa. This cow has been cooked so that the cow can digest the food once. It's delicious from a long time ago, but now it's the best cut in Japan. There are few restaurants that sell this meat. I have never heard of a restaurant that produces loin. I've never seen it before. There's one on each side of the road. One is Aragawa in Tokyo. The other is Miyoshi in Kyoto. Those are the most common ones. And the Sakurai leader who hosted this event is... Sakurai leader? Yes, Sakurai. Everyone calls him the leader. The Sakurai leader is... Today, I'm going to do the casting. I'm going to call everyone and get them together. Today, I'm going to cast the strongest member. The strongest member. I'm looking forward to it. I'm really looking forward to it. There's a limit to how much you can eat. Let's eat. It's not thick. It's thin. That's interesting. It's different. It's good. Why? Don't be nervous. I think Mr. Okazaki's sake is really good these days. The fat is the best. That's why the sashimi is the best. I think it's the best for Katsudon. It's refreshing. And this is... Katashin. It's not Katashin. It's the heart of Katarosu. You're laughing. It's good. It's really good. It's good. It's really good. This is really good. It's really mild. And the flavor spreads out. This is... It's not something you can find in a BBQ restaurant. I'm sorry to say this. It's amazing. It's good. The saltiness of Katarosu is good. It's good. The halami is good, too. But, when it comes to the seasoning, Katashin is a bit too much. It's too much. This is Unagato. Unagato. This is Unagi Ichibo Sushi. In the middle, there is Ichibo, which is low-temperature cooked. It's made of Ichibo, which is low-temperature cooked. It's called Ichibo Sushi. It's amazing. It's quite aggressive. I'm confident. You know that there are pros and cons. It's a world where Unagi alone is enough. Tom Cruise alone is enough. But, he brought a different kind of actress. It's good that he brought her here. This is good. It's good. It's good because there is no meat in it. It's good because there is only Unagi and rice in it. There is Ichibo in it. I don't know if it's more delicious because there is Ichibo in it. But, it's not bad. Unagi and rice are good. There is Ichibo in it. It's good. It looks fun. It's good. It's like the ultimate luxury of adult lunch. I'm going to eat Unagi Rossini. You're aggressive. There is sautéed foie gras at the bottom. I'll put a steak on it. And, I'll put a sauce of croquette on it. It's done. But, I'm going to eat it with Unagi Kabayaki. Please try it. By the way, when you make a sauce, you should boil Unagi to make it more delicious. Please eat it as it is. It's good. It's different from the image I had before eating it. On the contrary, Unagi and foie gras are mixed well. And, I'll eat the steak later. I was worried about the strange menu. But, it was delicious. This is delicious. Please take a seat in the middle of the table. This is mustard soy sauce. After boiling it, put the mustard soy sauce at the bottom. What are you talking about? It's good. This is the tongue of the steak I ate before. This is the root of the steak. This is the deepest part of the steak. So, it's a little small. The more you go to the middle of the table, the less you can eat. And, you can eat the red part of the steak. This is the back of the steak. It's expensive. But, it's Laos. It's not bad. It's expensive compared to the one you eat in Yamanasan. It's different from the one you eat in Honma. It's about ten times more expensive. Is there a restaurant with a different name? There is no such restaurant. I think it would be interesting to eat this. I think so, too. I think this is the best part of the steak. It's the best part of the steak. It takes a long time to cook the best part of the steak. Mr. Nagakubo is sitting next to me. He is cooking the steak. He is cooking the steak which Mr. Nagakubo recommends. I'm a fan of Mr. Nagakubo. I think there are many people who like small steaks. Mr. Nagakubo, do you think so, too? I think there are few people who like small steaks. Do you think so, too? I think it's good. If you look for small steaks or large steaks in Tajima, you can't find them easily. That's right. Kyushu has a strong feature of small steaks. If you don't rely on that, you can't find small steaks easily. That's right. If you don't rely on that, you can't find small steaks easily. That's right. I think it's good that there is a feature of small steaks in Tajima. Mr. Nagakubo, you are cooking Tajima-style steaks today. That's interesting. When you eat grilled shio-zu, do you cook the steaks well? Yes, I do. He cooked the steaks well. The texture of the steaks is good. Yes, the texture of the steaks is good. This steak is said to have the best texture. I see. This steak is said to have the best texture. I see. Can I eat it now? Yes, please. I get a lot of comments saying that I'm not good at it. The right way to squeeze lemon is to put it under the skin. Is this right? This is the right way to squeeze lemon. The lemon in the skin goes well with the meat. So, you have to squeeze it under the skin. I see. I've learned a lot. The fat is not too strong. When I eat the meat, I sometimes think that the fat is delicious. But, this is not because of the fat. It's because of the taste of the meat itself. The taste of the meat has a long lasting effect. It's delicious. This is a perfect cut. Is this a perfect cut? Yes, it is. Please use a knife. You're right. Is there only one side of the meat? Yes, there is. There is only a little meat on the back. Please cut the meat without stress. The more I go to Kyushu, the more I get to know the taste of the meat. Is that so? I can feel the taste of the meat under the skin. The taste of the meat is essential. People who grew up in Fukuoka, Kyushu, and other places. I wonder what kind of good things they can produce. In Tokyo, it's normal for the crystals of chemicals to shine. But, I think it's normal to have a lot of crystals. That's right. People who like the taste of the meat will like it. I think so, too. I want people to eat this way. May I? It has a good texture. It's delicious. It's different from the previous one. I feel like I'm eating cells. I'm sure there are people who like this one better. People have different tastes. It's delicious. Tansuji is delicious. Is this the best one? It's possible. It's possible, isn't it? The meat is quite thick. It looks delicious. It's good. It's like lamb ramen. Lamb ramen? I think it's because of the fire. It's not bad. But, I think it's because of the wind. I think it's because of the fire. I see. The more fire you put in, the more umami you get. But, if you try to put fire in the tendon, the meat will be dry. So, it depends on the person who grills it. I think it's good. Thank you. I'll eat it as it is. I'll eat it with mustard. Tansuji is the best. It's not that it's hard. But, I can't bite through the tendon. It's hard to bite through. So, I have to chew it many times. But, the umami I get from chewing it is the best. I think so, too. It's good. What do you eat when you're hungry? I'm often asked this question. I always answer that it's fun to be able to eat various parts of meat, unlike steak. I don't know what you mean. For example, let's say there is a great cow. Let's say there is a great cow. If I'm asked to eat only a piece of it, I'll eat sirloin. I usually eat all kinds of cows. But, I rarely eat sirloin. I think sirloin is the best. So, I eat sirloin. Thank you. Put wasabi on it. Can I put wasabi on it? Like this? It has a good texture. It's similar to sirloin. I can't taste wasabi at all. It's good. And, I can feel the fine texture of meat. I can feel the fine texture of meat. Sirloin has a thick fiber. So, it has a rough texture. But, it has a fine texture. This is lemon pepper made by Kozo. Kozo? It's called Kozo lemon. This is a lemon pepper like yuzu pepper. It smells good. I'll grill it as it is. I'll grill it. I eat this every week. This is Kozo lemon pepper. I eat this every week. It has a good texture. It has a mild taste. It's mild. I think it's good to eat it as it is. I think so, too. It's good to eat it as it is. It's good. It's amazing. They have various ingredients. That's right. It's obvious that they have various ingredients. It would be nice if we could imitate other famous restaurants. It's about time. It's a little early. Please eat it. This melon is very delicious. Is this a menu that can be eaten normally? It's a general menu. This is delicious. I grilled it for a long time. I thought it would be dry if I grilled it for a long time. I cut it up before it was dry. It's delicious. Mino is too quick to cut. The role of lemon pepper is amazing. I think this is a good weapon. I don't want this to be grilled well. That's right. This is a bento box. Did you use Zabuton? I used snap peas and garlic. But, I used Jyurei. The taste of meat is light. It's in balance with Jyurei. Jyurei is also delicious. This is a specialty of Unagato. This is Umaki sandwich. Can I open this? Yes, please. This is really Umaki. I don't feel the texture of beef. This is just delicious. This is Asparagus. This is Okazaki's meat. This is amazing. I can buy this. I think there is only one person in Japan who sells Asparagus with Okazaki's meat. This is amazing. Asparagus is cooked in an exquisite way. Asparagus is boiled once. This is Asparagus. Is this Asparagus? Yes, it is. I didn't expect to eat Asparagus in Tajima for 51 months. I didn't expect that, either. This is really big. I want to eat this. Please. This is delicious. This is delicious, isn't it? Yes, it is. Asparagus is cooked in an exquisite way. The taste of meat is not erased. This is interesting. This is amazing. This is really big. This is Okazaki's shoulder loin. Yes. I'll enjoy this. This is Asparagus. Thank you. Asparagus is cooked in an exquisite way. Asparagus has a strong taste. This is a set of Burisuke. I see. Asparagus is sold, but Burisuke is not. I want Asparagus, but I don't need Burisuke for Yakiniku. I don't usually eat Burisuke for Yakiniku. However, this has a good taste and the sauce is good. This goes well with rice. Curry goes well with rice. And rice is delicious. This looks good. Thank you. This is TKG. This is a little different from what I imagined from the menu. I thought this was a common Sukiyaki. But this is Yakiniku cut. I can feel the aroma of beef. I did it. I'll enjoy this. Thank you. How is it? This has a strong taste. TKG is the best when it comes to meat juice. This is great. This is so good that I don't need eggs. This is delicious, but I think this is a little strong. I think this is a little strong. I feel that the sauce wraps up the umami of the meat. I'm sure this is delicious. I want to eat something weaker. If the meat was a little bigger, I wouldn't feel that way. I think it's difficult to balance. I think this is good. I'm glad that I asked for Yakiniku sauce the other day. I may have said it earlier, but I changed my mind. This is really delicious. I can see that they are serious about the ingredients. The same goes for Mr. Okazaki's beef. The same goes for TANHARAMI of MAGOTO. The same goes for TANHARAMI of YAKINIKU. They also study how to enjoy eel differently from usual. It's very interesting. I want to go there from now on. Thank you very much. I'm sure I'll be able to go there this year. Thank you very much. I'm uploading videos about famous restaurants in Tokyo on YouTube. I would like to do various projects, such as meat shops, markets, and beef. Please subscribe to my channel and watch them. Thank you very much.