Keyaki Jimbocho

Visitors have singled out the “Special Thick-Cut Beef Tongue: Kiwami” for its tenderness despite its generous cut, and for the juices released with every bite. Grilled over a shichirin, it is a natural place to start among the yakiniku dishes. Negi-tan offers a different take on beef tongue, topped with chopped spring onion and a salty sauce. The menu also includes tan shio, negi-tan, tan-saki with a choice of salt, miso or numbing spice, and skewered beef tongue. Diners can make the thick-cut tongue the centrepiece or explore different seasonings and styles.

For individual plates, Kuroge wagyu short ribs come with a choice of salt or soy sauce, while boneless short ribs are served with soy sauce. Specially selected harami and thick-cut special harami are also available. The menu is centred on beef, with offal and vegetables to vary the meal. Seasoning choices for offal differ by cut: Ningyocho horumon comes with salt, miso or spicy miso, while premium liver is offered with salt, miso or numbing spice. One visitor enjoyed sampling the different flavours in the three-variety offal platter included in a course. Add lettuce for wrapping or napa cabbage kimchi, or choose a small plate such as tomato kimchi or daikon wrapped with mustard for a distinctive interlude between the meat.

When it is difficult to decide how many dishes to order, the Mankitsu Plan is one option. It includes beef tongue, negi-tan, a three-variety horumon platter, thick-cut harami, napa cabbage salad, vegetable-and-meat rolls and half a bowl of reimen. One diner who tried the course found the portion of reimen just right after the meat, making it a satisfying finish. Ordered à la carte, the reimen comes in a Japanese-style broth rich in dashi, without chilli heat. Other noodle choices include plum-and-shiso reimen, warm pepper noodles and special mazesoba, while rice dishes are also available. Private rooms make the restaurant suitable for groups.