Chiryu, Aichi, Japan｜Daizen

To celebrate with a friend, I visited Nikuya Daizen Chiryu Crossgate store☺︎ It was my first visit in about a month, but I was given a private room, so I was able to relax. ✴︎ What I received on this day was Daizen recommended menu ★Omakase brand beef yakiniku course with seasonal fruit parfait ¥13,200 per person ☆Salad ☆Kimchi platter ☆Wagyu tongue ☆Assorted brand beef ☆Choice of rice (white rice and meat soup or garlic rice or cold rice) noodles or stone-grilled bibimbap) ☆Crown melon parfait ☆Coffee ✴︎ Meat 🥩 is a good place where you can get a small amount of high-quality meat 🥩. I always think that it could be added, but I'm very satisfied with just the amount of courses ☺︎ Last time, I had the stone-grilled bibimbap, so this was my first time trying the very popular I tried the white rice and meat soup ☺︎ I was full after eating the meat 🥩, but I ended up having a side dish 😂 ✴︎ The dessert parfait is not only a crown melon 🍈 but also an assortment of seasonal fruits, and of course the fruit is delicious, and the vanilla ice cream is so delicious that I wish it would be commercially available ☺︎ ✴︎ And on this day, I received the first strawberries🍓 that had just come out (*´꒳`*)♡ I hope to be able to come again soon╰(*´︶`*)╯♡

I ordered a large plate for 11,000 yen, two servings of tongue, kimchi, and salad. All the meat was tender and very tasty. It was voluminous and filled me up. After all, Yakiniku is so delicious that it can be said to be great.

One day, the president of the company, whom I love dearly, called me and said, ``There's a restaurant in Aichi that serves some really cool meat, so I'd like you to get some work done in Aichi and come to Aichi.'' I took the Shinkansen from Tokyo to Chiryu City, Aichi Prefecture to eat meat. It wasn't the Yakiniku I know. I wasn't sure if it was yakiniku or steak, but since steak is also grilled meat, I'm sure this is yakiniku as well. lol I visited various restaurants in Tokyo, but I couldn't find meat of this quality no matter how much money I had. It would be impossible to achieve this quality at 20,000 to 30,000 yakiniku restaurants in Tokyo. I have heard that the distribution of beef is analogous in a good sense, so I realized for myself that delicious meat is being distributed to stores that have "friendships" with us. In particular, Chateaubriand is a steak-sized cut, and I can't even imagine how much it would cost in Tokyo. Although it has the appearance of a ``local high-end restaurant,'' after visiting from Tokyo and receiving excellent meat, the standard price has gone up and the food cost has increased.