All-You-Can-Drink Sake and High-Quality Japanese Yakiniku in Tsim Sha Tsui.

Japanese yakiniku has always been very popular among Hong Kong people, but it's rare to find one with both quality and uniqueness. Recently, I discovered an outstanding Japanese yakiniku restaurant in Tsim Sha Tsui. In addition to the common selections found in yakiniku restaurants, such as Kagoshima Wagyu beef tri-tip, chuck short rib, American Angus beef rib finger, and Dutch beef liver, they also offer the very rare Tottori Wagyu beef. The restaurant specializes in Japanese Wagyu beef yakiniku, offering different cuts of beef such as sirloin, chuck flap, and beef tongue, as well as a variety of chicken and pork offal options. Moreover, they provide a 'platter' option for guests to try various cuts at once, with staff dedicated to guiding the grilling process, paying close attention to cooking times. What's most noteworthy is the introduction of the first self-service sake vending machine in Hong Kong, offering up to 18 types of sake. My friends and I also tried the $148 all-you-can-drink sake, which was a lot of fun. You just scan a QR code with your phone to pour the sake, and with up to 100 sake tickets, you can definitely enjoy drinking to your heart's content. The sake comes from regions such as Niigata, Mie, and Akita. The sake machine displays the rice polishing ratio, sake meter value, acidity, and alcohol content, allowing everyone to make their own choice. As for the food, it's very appealing 🤗: 🌟 'Shuto' Potato Salad Don't think this is just an ordinary potato salad. It's actually topped with salty fish intestines, a bit of spicy powder, and crispy potato chip crumbs, making the flavor quite unique. 🌟 Grilled Dried Cod This is a must-order appetizer for me at Japanese izakayas. Thinly sliced dried cod grilled with salad dressing is perfect with sake. 🌟 South African Abalone South African abalone is one of my favorite foods. I usually like to buy it to cook and steam myself. But grilling it brings out a different flavor. Seafood cooking time must be precise, as overcooking can make it tough and affect the texture. The chef lightly grills the abalone with a special sauce, making it both chewy and delicious. 🌟 Kagoshima A4 Wagyu Beef Platter (Tri-tip, chuck short rib, sirloin) The order of eating is also carefully considered. The chef will explain the fat distribution and cooking time for each type of Wagyu. Starting with the tri-tip > sirloin > chuck short rib, from the fattiest Wagyu to the most flavorful chuck short rib, it's ideal to grill to a medium-rare to medium doneness for adults. 🌟 Charcoal Grilled Chicken Don't be put off by the dark color and ordinary appearance of this charcoal-grilled chicken. The taste is surprisingly good and very satisfying. The chicken is prepared using Japanese methods and served with wasabi, which makes it unexpectedly special. The chicken remains tender, and the skin is not greasy at all, but crispy and flavorful, leaving a memorable taste. 🌟 Chicken Cartilage Skewers The crunchy and flavorful chicken cartilage, paired with sake, is simply a delight. 🌟 Smoked Pork Belly from Yamagata Prefecture The smoked pork belly from Yamagata Prefecture has a lovely smoky flavor, and even I, who usually don't like pork, couldn't stop eating it. The meat is tender, flavorful, and the grilling enhances the taste to another level. 🌟 Thick-cut American Beef Tongue This beef tongue is thicker than what is typically served in restaurants, giving it more texture. Yakiniku Jin 🏮📍Shop 102, 1/F, Mira Place, 3-7A Peking Road, Tsim Sha Tsui