Kani, Gifu, Japan｜焼肉家きらく

I go once a month. The meat is very delicious and is recommended for both those who like fatty meat and those who like light meat. Meat fat is especially delicious and drinkable. Although the meat is very good, the price is cheaper than other high-end Yakiniku restaurants. Depending on the day you go, there is a limited selection of meat for that day, and if you ask the staff, they will recommend the type of meat you like. You can take it home with you, and if you tell the staff what toppings you would like to remove or change, they will respond flexibly. When I asked for the grilled vegetables in the photo to only have onions, they did so. Grilled vegetables include shiitake mushrooms, pumpkin, eggplant, and green peppers. I think those with children will be able to enjoy their meal as they provide children's chairs and can choose between horigotatsu seats and table seats. The atmosphere inside the store is good and I keep coming back. In addition to the meat, the galbi soup, kimchi soup, and miso soup are so delicious that I always order them. They also have courses, so I think it would be good for New Year's parties.

I always go once a month🥩 🥩 is of course delicious, but my favorite is red! Unusual miso soup with quail eggs😋 I will copy it and make it at home 😁

The Hida beef short ribs and loin were tender with finely-cut pieces, and the fat spread throughout my mouth with every bite. As a result, the amount of rice added to each piece of meat was so great that it disappeared in an instant. You won't be able to gulp down the meat like you would at a chain restaurant you frequent. I was satisfied with the amount of 2 or 3 pieces for each part. The skirt steak had the flavor of lean meat on top of the seaweed, and it felt like I was eating a steak. It may be best to save the skirt steak until after eating the short ribs and loin, as it has less oil so you can feel the texture. The galbi soup had the impression of being a Korean-style, Japanese-style spicy rice porridge. (Probably not conveyed) The short ribs had a char siu-like feel, was well-cooked, had little fat, and didn't feel heavy. The soft daikon radish and spicy green onions give it a refreshing taste, and the soup is smooth without being too thick due to the starch of the rice.Although the soup is spicy, it's so good that you don't need to add water in between, making it a perfect finishing touch. I thought it was. Every menu was very delicious!