Ueda, Nagano, Japan｜大昌園

It's all delicious, maybe because it's cut a little differently from Kansai yakiniku. In particular, the tongue salt is thick and seasoned, so you can eat it directly instead of adding lemon. The texture is peppery, spicy and chewy. This is delicious. The offal is also Kobe Nagata style, and the offal seasoned with various parts comes out together. Kalbi and Harami are also the best because the deliciousness of the meat and the deliciousness of the homemade sauce match. Prices are reasonable. A famous restaurant in Ueda City. I go from Kobe every summer. It's delicious.

I used it while looking for a yakiniku restaurant around Ueda station. Founded in 1977, it has a history of over 40 years and is a yakiniku restaurant that continues to be loved by locals. The inside of the store is quite large, and there are tables and seats. Customers eating yakiniku were surprised. It may be a coincidence, but I was surprised to see so many female duos. I think that the upper ribs and kainomi are menu items that raise the unit price as a restaurant, but both were delicious. The part called "bamboo shoots" was unusual. It looks like an aorta, and you can enjoy the texture that is quite crunchy, no, it is a gorigori. If you choose “Normal” instead of “High”, the unit price per plate is very cheap, so I think it’s a restaurant that is easy for locals to use. I am creating a blog "Yakiniku Encyclopedia" where I eat and record yakiniku restaurants all over Japan. For other yakiniku restaurant information, please take a look at the blog.

The tongue salt was excellent. The short ribs, skirt steak, and mutton were all delicious and full of volume! I found a good shop!