"May I make a reservation for three people starting at 7:30pm on Tuesday?"
"It's okay. If there are three of us, would a table in the back be better?"
At first glance, the owner appears scary (excuse me).
Bakagyu is a 5-minute walk from Monosus towards Yoyogi Station in Yoyogi 1-chome.
I stopped by the shop on my way home to make a reservation in advance, then walked through the noren curtain and opened the door.
Late summer passes in the blink of an eye and early autumn arrives.
The sun is setting earlier and the leaves in the courtyard are turning brown.
As the air gradually clears and the leaves quietly fall, I feel like my mind works faster. Is this just a trait of those born in winter?
"A bowl of skewers is perfect for this season."
The magic of skewers is overwhelming, and once you start craving them, you can never get them out of your head.
As I watch the smoke rising from the grill, I imagine the meat being skewered, smeared with sauce, and transformed into a grilled dish.
It's still too early for hot sake, but I open a mug of beer while sipping on the hot skewers.
Isn't this kind of seasonal change the best?
While desperately explaining the lame logic behind how skewered food is perfect for the upcoming season, I negotiate with the editor-in-chief to recommend the restaurant.
After this exchange on our side had taken place, the opening scene was played, and then the day finally arrived.
"Stupid cow"
A horse, a deer, or a cow?
There's no need to be confused, as the menu includes pork and chicken.
This is truly the ultimate skewer dish.
As soon as you enter there is a grill to the left, and in front of that is a counter.
There was a box seat at the back of the straight counter seats, and we were shown to it.
It was still early and there was a light rain, so there were only two or three other people there.
A clean restaurant, like a sushi restaurant, feels more relaxing when there aren't many people inside.
Of course, I also love skewer restaurants where the interior is filled with smoke and the place is bustling with people.
However, during this season, I feel more comfortable drinking at a skewer restaurant where I can relax, rather than at a food stall-style skewer restaurant.
To begin with, when you think of a skewer restaurant, the image that comes to mind is of a noisy establishment, as mentioned above.
However, for example, when you are listening to an invaluable story from someone more senior than you, a neat and tidy skewer restaurant like this is extremely useful.
The first thing that matters is cleanliness.
And the atmosphere in the store.
I think the main factor is the husband's personality.
She doesn't say much, and is a little charming.
The store has a wide entrance and an atmosphere that, in a good way, discourages customers from lingering.
I sat in the back and ordered a draft beer.
At the same time, pea sprouts were brought out as an appetizer.
Bean sprouts.
It suits you.
The store has a relaxed atmosphere and fresh pea sprouts.
It is considered elegant to eat the first appetizer with chopsticks.
He picks at the beer piled high on the round plate and tilts his mug.
A lightly salted dish. A perfect appetizer.
After a while, I ordered a platter of skewers.
It's fun to order your favorite skewers in the way you like, but at a banquet, the first thing you should do is ask for a "mori" (a large portion).
Since it is a banquet, the main focus is on the interaction between people, and it is the food and alcohol at a bar that facilitates this.
Rather than "Hmm, what should I order?"
It's cool to decide on the menu quickly and clearly and communicate this to the staff, like, "Oh, we have a mixed platter! Let's have your favorite after this!"
Even though I was lecturing in an arrogant manner, when the food arrived I was captivated by it.
As the season deepens, switch from beer to hot sake.
Traces of bubbles left in the glass.
Even the small amount of sauce on the skewer makes me feel melancholy.
The humor and fun of autumn is that we find ourselves turning a sentimental eye to things that we wouldn't have paid much attention to in spring or summer.
Rather than gobbling it down with gusto, the seasonal mood is to enjoy it as an elegant snack to go with alcohol, like a herbivore man.
As if responding to this mood, the skewers of "Bakagyu" are brought out at staggered times, with sauce and salt added.
And to finish off the day, instead of rice, we had meat right until the very end.
The spices served on the side are quite appetizing.
This dish was also recommended by the store.
Am I the only one who is amazed when I see the beautiful presentation of skewered food at a skewer restaurant?
The tan glows brightly under the light.
Spices and lemon sit subtly.
As the banquet drew to a close, the tables were filled with empty plates and beer mugs,
It gives the impression that only that area is lit up.
Squeeze the lemon and put the meat in your mouth.
Enjoy the rest of your day.
I don't remember how many beers I had, but I finished them and paid the bill.
Before I knew it, I was passing behind a crowd of customers filling the entire counter.
"thank you"
"Thank you for the meal."
I go outside the store, let myself go with the autumn breeze, and stretch my body.
"The earlier darkness is a perfect excuse for a drink."
While thinking about this, I found myself drunk in the Yoyogi area the next day too, which is probably due to the nature of being born in winter.
Stupid cow
〒151-0053
1-41-3 Yoyogi, Shibuya-ku, Tokyo
Tel: 03-3370-6554
https://www.facebook.com/bkgxbkg/
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