焼肉京城 本店

北千住駅西口から徒歩1分という好立地にある「焼肉 京城 北千住店」は、1973年創業の老舗焼肉店です。昔ながらの飲み屋街の一角、宿場町の面影が残る雑多な通りから少し入った場所にあり、2階建て・100席以上の広々とした店内は、常連客を中心に活気ある雰囲気に包まれています。 オーナーは創業者の岩田俊光氏の意思を継いだ岩田小百合氏。まだ高級焼肉という概念が一般的でなかった時代に、松阪牛や近江牛などの銘柄和牛をいち早く焼肉スタイルで提供した先駆者的存在として知られています。現在は東京都内に水道橋店も展開しており、どちらの店舗でも上質な肉を適正価格で楽しめるのが特徴です。 この日は「上タン塩」「特選...盛り合わせ」「松阪牛ハンバーグ」「特製焼売」などを中心に注文しました。特に印象に残ったのは、分厚くカットされた上タン塩の柔らかさと香ばしさ、松阪牛ハンバーグの肉汁あふれるジューシーさ、そしてブランド牛の部位ごとの個性が堪能できる特選盛り合わせです。 さらに、冷麺は出汁の深みと麺のコシのバランスが良く、焼肉の締めに最適な一品でした。野菜の焼き物やしぐれ煮丼など、サイドメニューも手抜きがなく、素材の良さが感じられました。 高級焼肉店のように焼き師がつくスタイルではなく、アラカルトを自分の好みで焼いて食べられる気軽さも魅力です。質の高い和牛を思う存分楽しめる、コストパフォーマンスの良いお店として、国内外のグルメに自信を持っておすすめできます。 観光で東京を訪れた方にとっても、都心の喧騒を離れた“下町の名店”を体験する絶好の機会です。次回は系列の水道橋店にも訪問したいと思います。 While passing through Tokyo, I decided to take a short detour to Kita-Senju and visit Yakiniku Keijo, a long-established yakiniku (Japanese BBQ) restaurant located just a 1-minute walk from Kita-Senju Station’s west exit. Established in 1973, Keijo is nestled in one of the city’s nostalgic old “shitamachi” neighborhoods—narrow, lively streets filled with history and local charm. The restaurant itself spans two floors with over 100 seats and has a warm, bustling atmosphere that draws in both regulars and first-time visitors alike. The owner, Sayuri Iwata, continues the legacy of her father, founder Toshimitsu Iwata, who was known as a pioneer in bringing premium wagyu beef like Matsusaka and Omi to the yakiniku format long before it became popular. That passion for quality meat is still evident today. Keijo also operates a second location in Suidobashi, but this visit was to the flagship Kita-Senju restaurant. The menu is extensive and reasonably priced considering the high quality of beef offered. We opted for a wide selection, including: • Thick-cut salted beef tongue (jo-tan shio) – beautifully marbled, extremely tender, and bursting with umami when lightly grilled. • Special wagyu platter – featured harami, kalbi, and loin cuts with precise knife work and ideal marbling; each bite melted in the mouth. • Matsusaka beef hamburger steak – topped with a tangy tomato-based house sauce, the patty was juicy and rich, easily one of the most memorable hamburgers I’ve had in Japan. • Handmade shumai dumplings – served in a bamboo steamer, filled with coarsely ground wagyu, light on seasoning, and perfect with ponzu or mustard. • Assorted meats (pork toro, chicken thigh, liver) – each grilled to perfection; the liver in particular stood out for its clean, rich flavor. • Grilled seasonal vegetables – thick-cut and naturally sweet, enhanced by a quick sear over the charcoal grill. • Matsusaka beef shigureni bowl – braised beef over rice with a sweet soy glaze and shredded egg; a fantastic mid-meal break or finishing dish. • Cold noodles (reimen) – clear, refreshing beef-based broth with chewy noodles, ideal for closing out a hearty meal. The restaurant strikes a perfect balance between classic and contemporary. It retains the atmosphere and warmth of an old-school yakiniku shop while delivering quality and consistency that matches modern expectations. Unlike many high-end yakiniku establishments where a chef grills your meat for you, Keijo lets you grill at your own pace, which adds to the casual and communal enjoyment. Yet the meat quality—especially the certified wagyu—competes with Tokyo’s top-tier venues at a much more approachable price point. Service was attentive and knowledgeable, and English-friendly menus were available. While not in a major tourist zone like Shibuya or Ginza, Keijo offers one of the most authentic and satisfying yakiniku experiences in Tokyo. If you’re a meat lover or looking for an off-the-beaten-path culinary adventure, Yakiniku Keijo in Kita-Senju is absolutely worth the visit. Next time, I plan to check out their Suidobashi location as well.

September 2024に訪問