【牛宮城/渋谷】遂にオープンした牛宮城でガチ検証！応援しているからこそウソはつけない！誰よりも焼肉を食べているからこその正直な感想の全て！牛宮城が美味しいという言葉で包まれるために知って欲しい改善点！

It's been about a week since the reception. Today is March 1st, so it's open. I'd like to check how this gyu-bu-jo has changed since the reception. I'm sure you can tell because you've been through it. There were a lot of people around. It's amazing. I'm a little nervous. No contact this time. Of course. Thank you. This is definitely no good. There's not enough salt in the salt sauce. What? Seriously? It's better to do a roast check on all the roasters, right? It's not running anymore. It's broken. I think gyu-bu-jo is better. It's completely different from the reception. This is delicious. There are three of us here today. First of all, I'm Mr. Ikko, a super famous person in the YouTube world. Hello. I'm Mr. Akitsuki, who was with me at the Kobau event. Nice to meet you. Mr. Akitsuki is a friend of Honda. I see. He's more like me than I am. But I won't allow you to follow Honda. I don't want to lose you. I'll give you my honest opinion. I don't care if you're lying. It's brighter, wider, and more comfortable than the room I stayed in the other day. I like this room better. It's a little cramped in the back. I like this room better. I ordered it. It's here. Thank you for waiting. 12 kinds of kimchi namul. Yamaimo kimchi. Japanese beef, red meat, and sashimi. One serving of green onion tangsuyuk. Kouzatsu beef shatou bullion. Two servings of kiwami tangsuyuk. The shatou bullion is sold out. I'm sorry. Really? I'm sorry. I'll take it. That's all. It's amazing that you can't eat it on the first day. It's amazing. It's the first time I've eaten it. The first time? The second time? I arrived here about 30 minutes ago. It's the first time. There's no tangsuyuk on the first day. It's because of the kiwami tangsuyuk. It's not good. Tangsuyuk is hard to make. It's not good. He's a kind person. I think tongs are very important. When I was at the reception, I was told that the tongs were not well-matched. The tongs were not well-matched, so it was hard to grab the meat. I couldn't hold it well. I was told that I should fix it because I could fix it by force without spending money. It's the same today. It's not good. It's definitely not good. Let's take a picture of this. I went all the way. I'll fix it for you as a volunteer. Did you fix it? Yes. He's kind. It's made of wood. This is a normal oolong tea. This is the one on the right. This is made of wood and oolong tea. This is 600 yen. It's cheap. Did you pay for this? Yes. Thank you very much. I came to check the tongs. I told Mr. Honda that tongs were not good. No way. I sent a message to Mr. Honda. If you send a message to Mr. Honda, the tongs will be used. I sent a message to Mr. Honda. Let's buy all the tongs in black. Mr. Honda hasn't fixed the tongs. I fixed the tongs with my hands. Look at how I lose weight. I don't have time. I'm losing weight little by little. This is the yamaimo kimchi that I developed with Mr. Miyasako. I see. I'm shooting in Nagoya today. Yamaimo. It's sweet and delicious. It's great. This is kimchi and yamaimo kimchi. I will briefly explain. This is the yamaimo kimchi and this is the yamaimo kimchi. This is the yamaimo kimchi in order. This is yamaimo kimchi with sakika, sesame, rakkyo, katsuobushi, and kimchi. This is yamaimo kimchi with carrots and radish. This is yamaimo kimchi with nanohana, and this is yamaimo kimchi with Shunro. This is yamaimo kimchi with brown rice, bean sprouts, and spinach. Please have a look. Itadakimasu. You don't drink much, do you? No, I don't. I don't drink much, but I've always liked this kind of taste. It's really good. Yeah, it's good. You don't get drunk, do you? Not really. I'm totally fine. Here you go. This is the yukike. We use eggs from Tanaka Farm. First, you mix the yukike with the eggs. Then, you add black pepper. Here you go. It looks good. How is it? It's perfect. It looks good, doesn't it? It's spread out. Is it famous in Tanaka Farm? Yes, it is. You mix it. Do you eat yukike with eggs? Yes, I do. It's good. I like the taste of black pepper. It smells good. It's sweet. It's good that it's cold. Yes, it is. It has a good temperature and texture. Yes. The fat of beef tends to melt at room temperature. So, it's good that the fat of beef spreads out when you put it in your mouth. As I said at the time of the reception, it takes time for the temperature to rise. So, you should put it on fire first. It's like charcoal. I see. The meat is grilled when this bowl warms up. But, it's difficult to do that. Yes. When you hear the menu, you should be able to decide when to put it on fire. But, there are orders. It's difficult. So, I think it's okay to put it on first. I see. I'd like to order a thick cut beef tongue, but it's out of stock. What? It's out of stock. It can't be helped. But, I ordered a thin cut beef tongue. Do you want to order a thick cut beef tongue? Yes. Do you have a thick cut beef tongue? I'll hide it. In the first place, you may only have beef tongue of Japanese beef. I don't have it. If you don't have it, you don't have it. Do you have beef tongue of Japanese beef? Yes, I do. Then, can I have a thick cut beef tongue? A thick cut beef tongue? Yes. Is that all? Yes. It's difficult, isn't it? It's difficult. It's difficult for everyone, isn't it? Yes. After today, everyone will go to the restaurant. Yes. Here it comes. It's good. This is Miyasako Hanami. This is the salt sauce I recommend. You are not bad. No, I'm not bad. The content is fine. I'm sorry. Thank you for the meal. I've been told this a lot. Everyone doesn't know what it is. Because it's not on fire. That's right. It's not on fire. Why did it burn? That's right. I've never heard of a yakiniku restaurant that puts it on fire by itself. But, I'll put it on fire when it's not on fire. But I'm afraid it'll run out of time. So, I put it on fire. Is it okay? Is it on fire? It's on fire. Hayaki-san. Is this the style of Hanami that comes before sashimi? No, I don't think it's on fire anymore. It's broken. You threw it away. It's pretty bad. I took a piece of bread, but I'll eat it. I'll eat it. I'll take a piece of bread. I'm so tired. I'm out of breath. I'm not spinning. I'm like, you know what I mean. Let's eat sashimi. I don't want to say this, but this is my first time. It's your first time, isn't it? You said, misuji tan shintama, didn't you? This is not misuji. This is sagari. This is nice. Sagari and hatsu. Is this shintama? It's shintama. It's a good mistake. It's written here. Tan, sagari, akami, sanshu, moriawase. That's why I said that. But it's out of stock today, so I said hatsu. That's right. I just remembered this. I'm glad it's true. This is sashimi. You said misuji, tan, and shintama, didn't you? Yes. Probably sagari and hatsu. That's right. This is momoe. This is different from the menu. Didn't you say that? I said that. You didn't say that. I'm sorry to tell you that the tan is gone and it's a hatsu. I got it. The restaurant is doing a good job. This is ginger soy sauce. It's good. Sagari is good. Tan. No, it's not tan. It's hatsu. Everyone makes mistakes. The impact of sagari was strong, but it's good. This is shintama. Shintama is the muscle in the back leg of momoe. It's good. It's been a while since I ate this, so it's a little thick. It's good to eat. The tendon remains in my mouth, but the sweetness of the meat is great. It's the best. Beef sashimi is delicious. It's really good. It's not just Japanese beef. That's right. This is good. This is a special one serving of Kiyamitan. Do you make six servings? Yes, I do. To improve the texture of tan, I cut it with a knife. I cut it into a cross. Yakiniku restaurants have been using jagged meat for a long time. It's been common for a long time to cut the meat into a cross and make it soft. And the sauce is easy to get used to. I think this is a good thing. Finally, I eat this. This is a yakimura. This has a weak firepower. Is the firepower weak? Of course, every yakiniku restaurant has its own characteristic. They don't suck in the air evenly. The way the gas comes out is not even. Each roaster has its own characteristic. This is a used one, so the unevenness is severe. This is delicious. It's better to check the yakiniku at every roaster. I want to bake it deliciously. However, it is difficult to bake it deliciously when the sauce is mixed. I don't want to turn it over too much. I want to bake it a little. I want to bake it deliciously. However, the firepower is weak and the sauce is mixed. It is difficult to follow the characteristic of a yakiniku restaurant. This is about it. Thank you very much. How is it? The taste is strong. It's crispy and has a good texture. The direction of seasoning is not bad. The salt is too strong. The taste of salt is too weak. It's completely different from the time of reception. The taste was stronger at the time of reception, but it's more delicious over there. It has a strong taste of salt. It has a strong taste of salt, but it has a blurry taste. I eat halami. The last time I ate it, it was called Tokusen Halami. According to Mr. Ban's advice, Miyasako Yakiniku. I think it's original to name the menu. If this sauce is original, I think it's okay to name it. It's a game. One side is baked fragrant, and the other side is loosened. Here you are. One side is baked fragrant, and the other side is loosened. It's not bad at all. Halami of Wagyu is good. It's a low starter. The seasoning is not decided. Isn't the seasoning weak? The seasoning is not salty enough. The last time, this sauce was heavy. I didn't know the taste of halami with this sauce. Today, I know the taste of halami. I think it's being adjusted. I think the good thing about Yakiniku is that you can eat various parts. Because you can eat various parts, I think it's good to have a difference in the characteristics of various parts. I think it's good to have a difference in the characteristics of various parts, but I think this is a bad thing. I think it's a bad thing. This is all a low starter. It's not Wagyu. It doesn't make sense to eat three kinds of food. That's right. It doesn't make sense to eat three kinds of food. Of course, there are times when you are busy on the first day. I'll stick to that today. I can't help it if I'm busy on the first day. At that time, everything was thick. It's not Wagyu, it's a high starter. It's delicious. My image of high starter is that it doesn't taste like meat. But this is not the case. It's delicious. I want you to know the charm of Wagyu. That's right. I have no choice but to eat this. That's right. Thank you. As a barbecue restaurant, this is immature. This is hard. Why is this hard? This is like a barbecue restaurant run by a butcher. I don't know how to make use of the characteristics of the meat. So, if it's a hard part like this, it should be cut thinner and wider. It's a waste to just cut it. There are some parts that are hard. That's right. It's not a bad thing to be hard. Is this Wagyu? No, it's a high starter. Please take two pieces of meat. This is the good thing about barbecue. It's not a bad thing to be hard. It's perfect with rice. There are some parts that don't taste good if you don't eat them first. Can I have this? I have to go out at 9 o'clock. The texture of the noodles is better than when I had it at the restaurant. I don't think I've ever had this before. It's just a meal. The rice was soft when I had it the other day. Is this normal? It's normal. The good thing about this is that it has a strong taste of garlic. This is the Japanese beef sirloin. I changed it according to your advice. It's changed to Wagyu. This is sirloin. This was a high starter when I had it at the restaurant. This time, it's Wagyu. The skewers are completely different. Did you grill Miyasako before? Yes, I did. I grilled Miyasako with a high starter. This is what I expected. This is sirloin. When I eat Wagyu sirloin, it melts in my mouth. And the impact spreads in my mouth. However, Miyasako didn't develop this menu. This is a side dish. I changed the name of this dish because it's a side dish of Jumbo and Yoroniku. Sirloin is heavy. It's very fatty. Usually, the lower part of the sirloin is well-cooked. But, this is just a little bit. It's just heavy. Next, I brought you a tongue. It's seasoned, so you can grill it as you like. You only removed the core of the tongue. It's interesting. The tongue is the back of the tongue. There is a line on the back of a human tongue. This is the part of the line. This is only the core of the tongue. This is the last one, right? That's right. I'll do my best. Can I grill it here? This is alive. This is very fatty. What do you think I should do to make it better? I think you should cut it thinner. I want to grill it crispier. Go ahead. Is it because of the gas stove? The influence of the gas stove is great. I think it's better. But, I think there are some parts where the gas stove is not enough. The difficult thing about a restaurant is that it looks small because it's one of hundreds of people. But, for customers, this is 100%. This is the only criteria for judging. We don't have much time. So, let's wrap it up here. Thank you very much. Today was the first day of the opening. As I imagined, the operation was very busy. I didn't think it was delicious. I felt like I was eating with my head down. I was more satisfied with the reception. I know I can do it. So, I'm going to improve the operation more and more. I think it will be better than the reception. I'm looking forward to it. If possible, I'd like to meet with the same members a year later. I'm looking forward to it. I'm uploading videos on YouTube. From now on, I'd like to do a lot of projects related to local restaurants, meat restaurants, markets, and beef. Please subscribe to my channel and watch them. Thank you very much.