Hanada Style Yakiniku is an experience akin to taking a trip to meat heaven! The food is simply amazing!!! The chef, Hanada-san is definitely a genius at not only preparing the delicacies but in chosing the ingredients. The best yakiniku I've ever enjoyed!

We went eating in this restaurant on the advice of one of our colleagues and thought I wasn't sure I would enjoy a meat course as I prefer vegetables dishes but to my own surprise the Hanadaryu yakiniku sumiya serves the best meat I have ever eaten. Regarding the access, it is really easy to reach. The restaurant is located in Numabukuro, about 15 mins of bus ride and 5-10mins if you take the taxi at Nakano station south exit. And we went back to Ikebukuro in less than 25mins by bus after diner. Concerning the courses, the food served is exquisite. We started with kimchi, slices of grilled beef tongue and a fresh salada. Then we had wagyu beef and other kind of meat with home-made sauces or a little piece of garlic butter. We kept our culinary discoveries with a bowl of rice topped by a piece of freshly grilled wagyu beef and we ended our meal with a bowl of the chief's delicious spicy ramen. Finally we enjoyed vanilla ice cream with warm chocolate sauce on top and a delicious mikan (Japanese mandarin) for dessert. What also really surprised me was that the chief, although I am a foreigner, gladly came to talk with us and he shared his youth memories about when he decided to become a yakiniku chief and he would look up to Auguste Escoffier and also how he carefully selects the meat and vegetables he wants to cook from only a few organic farmers. Mr. Hanada is incredibly a heartwarming chief and we really spent a enjoyable moment. I highly recommand this restaurant and I will gladly come back to enjoy a new meal anytime soon (please note that you need to book a reservation if you want to come to Hanada's yakiniku Sumiya and get a taste of the sweetest yakiniku ever). I usually don't post reviews but for this restaurant I can make an exception. The courses served really are worth the price you pay.

First of all, I was really impressed by the chef's warm personality. He's open minded and taught us about his early career and how he invented his special sauces and recipes (still he didn't disclose all the ingredients, it's a top secret!). We had a course and first we had kimchi and salad. All vegetables they use are organic and tasted awesome. Next, we had various types of meat. Most of the meat were seasoned with sauces or garlic butter, and we didn't really need sauces or a lemon as the meat itself tasted so good. Then we were served a bowl of rice and a big size meat. We wrapped the meat around the rice and it tasted terrific! We rounded off the meal with delicious spicy ramen. To refresh our palates, we were served oranges (called Mikan in Japanese) which were from Ehime prefecture. They tasted so sweet. For a dessert, we had Denmark style ice cream. Vanilla ice goes well with hot milk chocolate! Once again, I want to thank the chef, his daughter and a son in law that own the restaurant together. These three made my meal more memorial.

First of all, I was really impressed by the chef's warm personality. He's open minded and taught us about his early career and also how he invented his special sauces and recipes (still he didn't tell us all the ingredients, it's a top secret!). We had a course and first we had Kimchi and salad. The vegetables they use are organic and they tasted terrific. Then we enjoyed various types of meat. All of the meat was tender and seasoned with delicious sauces or garlic butter, and we didn't really need sauce or lemon as the meat itself was good. Next, a bowl of rice was served and then we wrapped a big size meat around the rice, it was so good! At the end, we rounded off the meal with delicious spicy ramen. To refresh our palates,we were offered oranges (Called Mikan in Japanese) which are from Ehime prefecture. They tasted so sweet. For a dessert, we had Denmark style ice cream. Cold vanilla ice cream goes well with hot chocolate! Once again, I want to thank the chef, his daughter and a son in law that own the restaurant together. These three people made my meal more memorial.