When you find yourself in Fukuoka, you must visit Yakiniku Sudo Haruyoshi to devour a course centered on the chargrilled Japanese cuisine of yakiniku. It flows from appetizers to chargrilled beef specialties, then to a course of rice or noodles, and finally, a dessert of heavenly homemade custard pudding. Each dish has such a distinctive preparation and presentation that, unlike other yakiniku restaurants where the whole meal blends into one memory of tasty beef, you will never forget the individual morsels you ate at Yakiniku Sudo Haruyoshi.

A trio of appetizers stimulates your palate with the delicious flavors of beef tartare in gochujang red chili paste, a selection of kimchi, and a green salad with a house onion dressing. This is followed by various beef parts, such as tongue, skirt, and chateaubriand, seasoned simply with salt. Despite identical seasoning, you will be amazed at the different flavors imparted by each. Then follows luscious beef cuts – sirloin, rump, top sirloin cap, and filet mignon – in the salty-sweet flavors of the signature sauce inherited from Sudo’s master at Yakiniku Kunitmoto, sometimes altered slightly to accentuate specific elements, as with a Korean style sauce, and the addition of egg yolk to achieve a sukiyaki-like flavor profile.

Additional meat courses include grilled skirt steak topped with a refreshing mound of finely diced daikon and ponzu, and beef fillet served atop rice with a Korean-style sauce. Chateaubriand is also prepared as perhaps the fanciest steak sandwich possible with tomato sauce and mustard. And if you are still hungry for more, the chef also has an array of offal at the ready. The closing savory course known in Japanese as shokuji typically comprises rice and pickles, but here you have a wide range of choices, including reimen chilled noodles and even the favorite Japanese comfort food, curry and rice.

INGREDIENTS
The star at Yakiniku Sudo Haruyoshi is beef from Japanese Black cattle called kuroge wagyu. In particular, it is all from cattle raised in Kyushu’s bountiful countryside. Sudo chooses beef with an extremely fine grain from cows with a comparatively higher level of subcutaneous fat. The almost shockingly buttery texture is thanks to a very low melting point; the morsels disappear effortlessly in your mouth.

Sudo does not always rely on the same cattle farms; rather, the beef is selected by a trusted wholesaler and then tested by the chef. Beef quality varies significantly by the cow, highlighting the importance of cut and preparation. Shimofuri marbled beef, lean red meat, tender varieties, and others with wonderful toothsome texture: Sudo determines cut, seasoning, and cooking style for each, resulting in sublime flavors and a truly memorable dining experience.