01 / ABOUT THE PLACE
About this place
If you are gathering around the grill in Kanda-Misakicho, the signature asazuke kimchi is the natural place to start. Lightly cured to retain the juicy, fresh crunch of Napa cabbage against a bright chili kick, it serves as a crisp palate opener before the cuts arrive and cuts right through the richness of grilled meats throughout the meal. Many guests make a point of ordering seconds, making it an essential companion to the charcoal.
Distinct Textures and Rich Flavors Across Varied Cuts
The restaurant's offal selection centers on kiwami offal, prized for its sweet fat and plump chew, alongside sweetbreads, marucho, and an assortment of heart cuts. When choosing feels difficult, the daily Gaku offal platter offers a diverse tasting, while firm cuts like upper mino and cartilaginous ulte supply satisfying bite. Beef tongue is equally well represented: diners can choose between quick-grilled premium raw tongue with salt, standard raw tongue with salt, tender boiled tongue, or negi-pon tongue paired with green onion and ponzu.
From Rice Bowls to Cold Noodles
Plain steamed rice pairs naturally with hot offal, but bowls such as on-the-rice egg-topped rice (TKG) or seasoned meat rice make full use of the rendered drippings. Sizzling stone-pot bibimbap and savory soups provide warmth, while slippery, chilled Morioka reimen cold noodles deliver a refreshing finale to close out the meal.
Welcoming Late-Night Dinners and Solo Grilling
The dining room is compact, fitted with counter seating and tables that comfortably accommodate a solo diner grilling on a whim or small groups sharing an evening meal. Open until 1:00 the following morning—starting from 16:00 on weekdays and 11:00 on weekends—the shop supports late-night dining accompanied by beer, wine, and sours. As seats are limited, booking ahead is recommended when dinner plans are firm.
