An offshoot of popular Shinbashi offal specialist Dan, Nikujiruya lets you prepare your meat over a tabletop charcoal grill. Since opening in 2016, it’s already won a loyal following for its top-quality fare, procured by sourcing whole animals and making good use of every last cut.
While offal is on the menu, the most popular choice is the T-bone lamb steak, a combination of sirloin and fillet available in three sizes (large ¥850, medium ¥800 and small ¥750). A highlight is the jingisukan, a Hokkaido dish of mutton grilled on a metal skillet, which comes with endless helpings of bean sprouts.