Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Tuesday、Wednesday
Specialities
Chef
Masanobu Toyoshima - A life dedicated to hormones
Food
Enjoy the freshness of our meat and offal in their delicious form.
Space
Bake as you like in a nostalgic space
Review
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Review 4,267casesFollower 1,530PeoplePick-up reviews
説明不要の焼肉
昭和の郷愁漂う残す焼肉店「スタミナ苑」の店主豊島雅信氏は1958年東京都出身…「スタミナ苑」は1967年…社長でもある兄の豊島久博氏が母親と共に創業する…以来40年以上…兄弟二人三脚で切り盛りを続けている…深夜営業を終えた厨房には締めたばかりの新鮮なホルモンと向き合う雅信氏の姿がある…1999年に発...Find out more
2024/04 Visitation
2times
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Review 56casesFollower 365People日本一焼肉が美味しいお店に、念願が叶い行きました！！ その美味しさは感動...
店名 スタミナ苑 食べ物 飲み物（ホルモン以外の焼き物は塩） カクテキ キムチ ミックスホルモン 上タン 上ハラミ 牛もつ塩煮込み 上ヒレ肉...Find out more
2024/05 Visitation
1times
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Review 815casesFollower 86People過剰な話題性
寺門ジモン絶賛と有名なこちら。 アホみたいに並ぶことでも有名で最低2時間は並ぶという。 ということで、本日も2時間前より並ぶ。 祝日のためオープンは15:00 ただ...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sutamina En（Sutamina En）
|
|---|---|
| Categories | Yakiniku (BBQ Beef)、Horumon (BBQ Offel) |
|
03-3897-0416 |
|
| Reservation Availability |
Cannot be reserved
当店はご予約を受けておりません。沢山のお電話を頂戴しますが、ご来店順にてのご案内となります。 |
| Address |
東京都足立区鹿浜3-13-4 |
| Transportation |
Bus from Akabane Station, Jujo Station, Nishiarai Station (Details on how to get to the store are on the store's website) If you are taking a taxi, JR Oji Station is the best. If you are taking a taxi on the Nippori-Toneri Liner, Kohoku Station may be relatively easy to hail. The closest stations in terms of distance are Nishiarai Daishi Nishi Station and JR Higashi-Jujo Station, but both are a 30-minute walk away, so they are not realistic (it is difficult to hail a taxi at either Nishiarai Daishi Nishi or Higashi-Jujo). Take Toei Bus 49 from Oji-Kamiya and get off at "Shikahama-san-chome" for 5 minutes. After getting off the bus, turn left at the first corner on the right, then turn left at the next corner. 1,611 meters from Nishiaraidaishi Nishi. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
なし |
Seats/facilities
| Number of seats |
52 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables There is a smoking area outside the store |
| Parking lot |
OK Located at the back of the store |
| Space/facilities |
Tatami seats,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
Sommelier,Take-out |
| With children |
Kids are welcome(Elementary school students are welcome) |
| Website | |
| Remarks |
Thank you for your continued patronage of Staminaen. [Seven requests from Staminaen] ① Staminaen does not accept any reservations. ② We cannot seat you unless the number of people is sufficient. ③ Payment at our restaurant is cash only. (Credit cards and electronic money cannot be used.) ④ Although the meat is fresh enough to be eaten raw, please grill it. ⑤ Please be considerate and not cause a nuisance to the neighbors. (No loud conversations, noise, street parking, littering, etc.) ⑥ Photography is permitted except by customers and employees. ⑦ For information about our restaurant, please refer to our website. (Information on other websites and social media may be inaccurate.) Come and eat the best meat. Staminaen Owner |
閉じる
ChefMasanobu Toyoshima - A life dedicated to hormones
He was born in Tokyo in 1958. His older brother, Hisahiro Toyoshima, who is also the company president, founded Staminaen in 1967 with their mother. Masanobu joined when he was 15 and was in charge of the horumon. For over 40 years since then, the brothers have been running the restaurant together. Late at night, after closing, Masanobu can be found in the kitchen facing freshly slaughtered horumon. Even in winter, he uses ice water to carefully cut into the horumon. Driven by his passion to "serve delicious food for his customers," he continues to search for the perfect flavor.
Food Enjoy the freshness of our meat and offal in their delicious form.
Thanks to a long-standing relationship of trust with their suppliers, they provide carefully selected, high-quality ingredients. Even in winter, the horumon is washed in ice water to preserve the flavor, and the sinews are cut so that even the tiniest tendons are not overlooked. The popular mixed horumon is presented with a vibrant array of streaks, omasum, gizzard shad, hearts, and giara, and the freshness and careful preparation make it possible to savor the deliciousness of the salted dish. The premium salted tongue, which is both tender and sweet, is a popular menu item that sells out every day.
SpaceBake as you like in a nostalgic space
Inside the restaurant, which retains its old-fashioned appearance, customers grill meat to their liking on a small tabletop gas roaster. The meat is seasoned with a special salt sauce that goes well with sake, or a miso sauce made from a blend of several types of miso, so no extra seasoning is needed, just grill it. Even after being praised as "Tokyo's most delicious Yakiniku (Grilled meat) restaurant" in the Japanese version of the Zagat Survey published in 1999, the nostalgic space remains unchanged, and you can enjoy Yakiniku (Grilled meat) while reminiscing about the good old days.
No reservations accepted! You'll definitely have to queue! A world-famous yakiniku restaurant with a nostalgic Showa era atmosphere.
Staminaen, a yakiniku restaurant with a nostalgic Showa era vibe, was ranked number one out of all restaurants in the 1999 Japanese version of the Zagat Survey. Even though it is not in a convenient l
...ocation, there is always a line. The meat is made with the same careful preparation since the restaurant opened, and does not require any extra seasoning other than the homemade sauce. Once you grill it to your heart's content on a small gas roaster and take a bite, you'll be sure to think, "It was worth lining up."