This time, we visited 'Kioicho Kuroge,' just a stone's throw from Nagatacho and Akasaka-Mitsuke✨ | Gurutto Tokyo Reporter

This time, we visited
"Kioicho Kuroge" just a stone's throw from Nagatacho and Akasaka-Mitsuke✨

They have been involved in yakiniku in Yamagata for about 30 years,
and this restaurant is now in its sixth year.

What's more, they purchase whole A5-ranked Yonezawa beef,
with a record of buying champion cows for two consecutive years. Expectations are high from the start...!

Not only meat, but the president himself is also involved in agriculture in Yamagata,
growing and direct sourcing vegetables and rice✨

Fresh products are delivered daily,
and in summer, they sometimes harvest two to three times a day.
Knowing they are so involved with the ingredients themselves
makes it even more reassuring.

The appetizers were so luxurious and satisfying...!

There are two types of Yonezawa beef sushi; wrapped with salmon roe
and another with wasabi✨

The chewy texture of the meat was irresistible,
right from the start, I knew today would be a delicious day 🚀❤️

The most memorable dish was Yonezawa beef
and Yamagata-produced beef tail soup✨

This small size is so cute...
Green onions inside match the rich flavor of the tail so well.

Green onion tongue,
salted green onion tongue, which has been offered for about 30 years
at a store in Yamagata, is now available in Tokyo as well.

The flavor of the onions inside was wonderful,
and the tongue was tender and juicy...!
Many staff are from Yamagata,
which allowed us to enjoy conversations about the dishes and ingredients as well✨

The sauces
include homemade yakiniku sauce, spices, lemon, green onion ponzu,
allowing various pairings with the meat 🚀

The assortment of all Yonezawa beef was impressive...! 🚀🔥

The parts change daily depending on the supply,
this time including
inner thigh, kainomi, upper ribs, and sirloin.

It’s rare to be able to compare such beautifully marbled meat at once, a perk of buying the whole cow✨
⁡
Especially the sirloin,
it melted in the mouth instantly, bringing utter bliss... 🚀❤️

Additionally,
they served low-temperature-cooked beef tongue and smoked cheese.
It's fun to enjoy various ways to eat beyond just meat!

The rice was Koshihikari grown at the president's farm.🚜
To have homemade rice to eat with the meat is truly amazing...!

What surprised us till the end was
the homemade cold noodles using Yamagata buckwheat flour✨

It’s rare to find a place that makes cold noodles from flour in-house...!

We even got to see the process of making the noodles,
and the dedication from ingredients to noodle-making was impressive,
surprising us with how much effort is put into the final dish.

The noodles were not just smooth to swallow
but enjoyable in texture and flavor✨

Finally, we refreshed with almond tofu ❤️

Speaking of Yamagata, it would be sake 🚀
They always have about 10 bottles of 'Juhachidai' lined up,
which are relatively stable in supply.

The tableware is also specially made in Yamagata,
showcasing a strong dedication to Yamagata in ingredients, sake, and tableware...!

There are fully private rooms available
for small gatherings, and larger rooms for meals or meetings,
making them usable in various scenarios✨️

While being in Tokyo,
it feels like being on a trip to Yamagata at this yakiniku restaurant 🚀

It’s truly luxurious to enjoy ingredients lovingly grown by the president
combined with premium Yonezawa beef.

Not only meat,
but vegetables, rice, cold noodles, sake, and tableware,
it's a wonderful place to enjoy everything included ❤️

📍 Kioicho Kuroge
1-3 Kioicho, Chiyoda-ku, Tokyo Garden Terrace 3F

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PR

@kioicho_kuroge #焼肉 #赤坂見附ディナー #永田町ランチ #赤坂見附デート #tokyowagyu