【日本一の予約絶望焼肉】赤坂らいもんのコース全貌

焼肉好きなら誰もが一度はくぐりたい予約困難さは幻級の焼肉 赤坂らいもん 。
本家の金竜山のアラカルトとは違いコース仕立てで提供してくれるのが特徴。
赤坂見附駅10番出口のビッグカメラがあるところからパチンコ屋の間の細い路地を抜けると着くので駅から数十秒とかなりアクセスが良い。
外観は雑居ビルの4階まで階段で1番上まで登ると赤坂らいもんと書かれた看板が出てくる。
内観はかなりこじんまりとした店舗でカウンター3席、テーブル6名、テーブル4名のみ。それでもって週の営業が2〜3日なのでそれは予約困難になる。
らいもんのコースは塩から始まりタレ、ホルモン、〆ご飯と冷麺とボリュームもしっかりだが肉の脂が重くないので最後までぺろりと食べ切れる。
タン塩のカットの美しさプリプリでジューシーな美味さは格別。
自分達で焼きながら煙モクモクの中で楽しむ最高級の大衆焼肉！
やっぱりらいもんは美味い！
■特選タン塩
美しい華が咲くように盛られたタン！これを見ると肉通なら金竜山からいもんとすぐ分かる。
シンプルに塩胡椒の味付けにレモンダレでさっぱり頂く。
タン元中心の部位でプリプリで肉の味が濃い。
■ハラミ塩
バキバキな肉質で毎回圧巻の美味しさのハラミ。
今回は塩で頂いた。
■特選レバ塩焼き
美しい赤色で新鮮なレバーは塩焼きで。
全く臭みもなく美味い。
■シンシン
こちらは軽く炙る程度でレア目に仕上げて炙りユッケに。
タレと卵を絡めて頂く定番メニュー。
■シャトーブリアン
脂のサシは抑えめで肉の旨みが強いヒレ。柔らかい食感と旨みがたまらない。
■サガリタレ
肉の味が濃く繊維を噛むとジューシーな肉汁が溢れるサガリも間違いない。
■サーロイン
脂はキツくなく肉の旨みがしっかりしたサーロイン。
■味噌タン、上ミノ
特製味噌タレに絡めたタンは味が濃厚になりまた塩とは違う楽しみ方が出来る。
ミノはシャキシャキ感を残すように火が入り切る手前で美味しく頂いた。
■盛岡冷麺
甘めのスープにツルツルの麺。らいもんの人気締めメニューであるが、何とテイクアウトでは1日で1000食を売り切る大人気ぶり。
店で食べる冷麺はやっぱり美味い。
やっぱりらいもんは美味い！
おまかせコース
■キムチ
■特選タン塩
■ハラミ塩
■特選レバ塩焼き
■シンシン炙り
■サガリタレ
■シャトーブリアンタレ
■サーロイン
■味噌タン、上ミノ
■特選タン塩（追加）
■盛岡冷麺
■メロン
Akasaka Raimon is a yakiniku restaurant that is difficult to make reservations for, and is a must-visit for all yakiniku lovers.
Unlike the original Kinryuzan's a la carte menu, Akasaka Raimon offers a course-style menu.
It is located at the exit 10 of Akasaka-mitsuke station, where Big Camera is located, and is accessible in a few tens of seconds from the station by passing through a narrow alleyway between pachinko parlors.
From the outside, you take the stairs to the top of the fourth floor of the building, where you will see a sign that reads "Akasaka Raimon.
Inside, the restaurant is quite small, with only three seats at the counter, six at a table, and four at a table. Even so, the restaurant is only open two or three days a week, which makes reservations difficult.
The Raimon course starts with shio (salt), tare (sauce), horumon (hormone), rice, and cold noodles.
The tan shio (tongue) is beautifully cut, and its juicy and plump taste is exceptional.
This is the finest public yakiniku that you can enjoy in a smoky atmosphere while grilling the meat yourself!
Raimon is delicious after all!
Special Tang Shio
Tongue served like a beautiful flower blooming! Meat connoisseurs will immediately recognize it as Kinryuzan Raimon.
It is simply seasoned with salt and pepper and served with lemon sauce.
The tan is the main part of the tongue, which is plump and has a strong meaty flavor.
inside skirt Shio
The meat is always impressive with its firm texture.
This time we had it with salt.
Special grilled liver with salt
The beautiful red and fresh liver is grilled with salt.
It has no smell at all and is delicious.
Shin Shin Shin
This is lightly seared to a rare degree to make it a yukke.
This is a classic dish served with sauce and egg.
Chateaubriand
This filet has a strong meaty flavor with a low fat content. The soft texture and flavor are irresistible.
outside skirt Tare
Sagari is also a must-try. The juicy meat juice overflows when you bite into the fibers of the meat.
Sirloin
Sirloin is not too fatty, but has a rich meaty flavor.
Miso tongue, Top mino
Miso Tongue, the top Mino (mino), and Miso Tongue, the top Mino, are served with a special miso sauce that gives the tongue a rich flavor and a different taste from that of salt.
The mino was delicious just before it was fully cooked to retain its crispiness.
Morioka Cold Noodle
Morioka cold noodle has a sweet soup and slippery noodles. It is a popular menu item at Raimon, and is so popular that 1,000 servings were sold in a single day for takeout.
The cold noodles served at the restaurant are delicious.
Raimon is delicious after all!
Omakase Course
■Kimchi
■Special Tongue Salt
■inside skirt salt
■Special Liver Salt Grill
■Shin Shin Aburi
■outside skirt TARE
■Chateaubriand Tare
■Sirloin
■Miso tongue, Top mino
■Special Tongue shio (additional)
■Morioka cold noodles
■Melon