Yoroniku - Is Misuji the same menu and quality as the other locations (original, Ebisu)?

Misuji is actually a separate brand under the same group, not just another Yoroniku branch. The menu overlaps a lot but the cuts differ, Misuji leans harder into the cheaper yakiniku set courses and you wont get the full za menu that the Ebisu original runs. The famous truffle sandwich is a Yoroniku original thing, Misuji sometimes has a version but its not guaranteed, so call ahead if thats the whole reason youre going. If you specifically want the Yoroniku experience, book the Ebisu or Roppongi location, Misuji is more of a solid everyday spot at a lower price.

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The price gap mostly comes down to the wagyu grade and cut selection rather than portion size. Yoroniku Ebisu and Roppongi run A5 from specific prefectures and the staff cook each piece for you at the table, which is a big part of what you're paying for. At the Misuji spot the grilling is more self-serve and they blend in lower grades for the volume courses, so the marbling and tenderness won't be identical even when the cut names match. If the truffle sandwich is your reason for going, that's an Ebisu original and I wouldn't count on finding it at the cheaper location.

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ngl the thing nobody mentions is the shokupan sandwich at the end. at Ebisu they bring it out as a finisher and it's kinda the whole memory people take home. at the cheaper spot you're usually getting a smaller version or it's an add on you have to ask for, and sometimes theyre out by late seating.

fwiw i'd look at it as two different restaurants in the same family. Ebisu is a special occasion, the other one is where you go on a random wednesday when you just want good wagyu without the month long booking stress. if the sandwich is your reason for going, just book Ebisu and dont overthink it

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if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping

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kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.

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tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.

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