Shinzaemon

At Shinzaemon in Hatagaya, starting with a meat platter is an easy way to decide what kind of yakiniku you’re in the mood for. The signature Shin-chan Mori brings together wagyu short rib, wagyu loin and harami for about 300g in total, priced at 5,600 yen. Buatsui Mori combines thick-cut tongue, wagyu short rib, wagyu loin, fillet and harami, weighing 350g altogether for 11,800 yen. Grill the large pieces and cut them to your preferred size with scissors at the table. It’s a hearty choice for anyone keen to savour the meat, and works well for sharing.

Ordering individual cuts gives you more room to choose. The wagyu loin is relatively lean, with a flavourful taste of the meat; a quick sear and dipping sauce are recommended. For wagyu short rib, the restaurant suggests trying both the sauce and salt-seasoned versions if you can’t decide. The recommended way to enjoy tongue with salt is to sear it briefly, leaving it rare, and add a little lemon. Some thick-cut options can also be ordered by the slice. For something alongside the meat, mixed namul brings five kinds of vegetables together on one plate, while a kimchi platter features Chinese cabbage, daikon and cucumber.

Visitors have praised the loin over the tongue, while other comments mention enjoying the garlic fried rice and a light cold noodle dish with a hint of bonito flavour. Drinks include Sapporo Black Label, Kakubin highballs and sours such as lemon and shikuwasa, making them easy companions for a meal centred on yakiniku. Reservations are available and particularly recommended for dinner, so consider booking ahead if you’re dining as a group.