Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Yakiniku Itou
(焼肉井とう)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Tuesday
Specialities
Chef
Shuichi Kihara - The only disciple of the charismatic yakiniku Yakiniku (Grilled meat)
Food
Working with meat every day to make it as delicious as possible
Space
Suitable for a variety of situations
Set menu
【焼肉井とう】おまかせ 8250円 ※要予約10dishes
当店の定番メニューをご用意いたします。
- The number of people
- 2～20名
【焼肉井とう】≪尾崎牛付き≫おまかせ 13200円 ※要予約11dishes
当店の定番おすすめと尾崎牛をご堪能いただけます。
- The number of people
- 2～20名
Review
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Review 1,672casesFollower 2,661PeoplePick-up reviews
ほっぺたが落ちるお肉のオンパレード
大分県佐伯市。この日の夕食は、ずっと前から行きたいと思っていたこちらの焼き肉屋さんに初めてお伺いしました。 事前に電話予約していたのは、おまかせコース（税込7,700円）。 飲み物は生ビール、ジンジャーハイボール、スーパーニッカハイボール、酎ハイ緑茶割りなどをいただきました。 お肉...Find out more
2024/01 Visitation
1times
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Review 3,717casesFollower 5,484People2024/04 Visitation
1times
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Review 335casesFollower 4,374People(*’ω’ﾉﾉﾞ♡最高峰の焼肉♡※無料駐車場たくさんあり
30ケ月 肥育の雌にこだわり,全ての肉を手切りや筋切りなさり肉の食べやすさを追究されてる井とう様♪大分県佐伯に在ります☆ やっと予約が取れ,来れましたょ( *´艸｀) ...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Yakiniku Itou
|
|---|---|
| Categories | Yakiniku (BBQ Beef)、Horumon (BBQ Offel) |
| Phone number (for reservation and inquiry) |
0972-24-3425 |
| Reservation Availability |
Reservations available
持込みの場合は持込み料あり |
| Address |
大分県佐伯市駅前2-2-17 |
| Transportation |
4 minutes walk from Saiki Station (approx. 230m) Approx. 10 minutes by car from Saiki IC (approx. 7.3km) 223 meters from Saiki. |
| Opening hours |
|
| Budget |
￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT5320002017443 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Seats/facilities
| Number of seats |
46 Seats （ Tatami room for 2 people, Tatami room for 4 people, Tatami room for 6 people, Tatami room for 18 people, 16 seats） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 10-20 people We can also accommodate enquiries regarding reserved. |
| Private use |
OK For 20-50 people |
| Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
OK 12 units |
| Space/facilities |
Comfortable space,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|
Feature - Related information
| Occasion |
With family/children |Business This occasion is recommended by many people. |
|---|---|
| Service |
Extended party hours (more than 2.5 hours),BYOB |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome) |
| Website | |
| The opening day |
1989.12.23 |
閉じる
ChefShuichi Kihara - The only disciple of the charismatic yakiniku Yakiniku (Grilled meat)
Born in Saiki City, Oita Prefecture in 1984. After graduating from university, he joined Staminaen in Shikahama, Adachi Ward as a part-timer. After that, he spent eight years as a full-time employee, training under the charismatic Masanobu Toyoshima and his brother Hisahiro Toyoshima. In 2016, he returned to his hometown to take over his family's Yakiniku (Grilled meat) restaurant. With the motto of "doing the obvious things every day as if it were obvious," he approaches Yakiniku (Grilled meat) with the same passion every day.
Food Working with meat every day to make it as delicious as possible
They select the finest Japanese black beef from all over Japan, including "Ozaki beef" from Miyazaki Prefecture. They spend about 15 hours every day in the kitchen, carefully preparing and preparing the meat. The fresh "mixed horumon" is a recommended dish, featuring five types of horumon: striped choy, heart, gyara, omasum, and knuckle. Other popular dishes include "beef tripe miso stew," which is stewed without a drop of water to bring out the full flavor of the tripe, and a curry made with stewed Ozaki beef shank.
SpaceSuitable for a variety of situations
In addition to regular table seating, there are sunken tatami rooms and large private rooms for six and ten people, making it suitable for a variety of occasions, including family get-togethers, business meetings, and dinner parties.
An up-and-coming restaurant that has inherited secret recipes from Yakiniku (Grilled meat) charismatic yakiniku expert.
This is a Yakiniku (Grilled meat) restaurant run by owner Shuichi Kihara, who spent eight long years training at a legendary restaurant where even the prime minister once queued up, and is now the onl
...y apprentice to be recognized. He is particular about using carefully selected Japanese black beef, and females fattened for 30 months, and he cuts and de-strands all of the meat himself, pursuing tenderness and ease of eating. The sauce, which is popular for its refreshing taste, is based on the recipe passed down from his master, but has been further adapted to add an original touch. Yakiniku (Grilled meat) lovers visit the restaurant not only from the local city of Saiki, but also from Kyushu and all over Japan.