Yakinikuen

A staircase descending from street level in Azabu-Juban leads into the lively dining room of Yakinikuen. In contrast to the quiet neighborhood above, the basement space hums with the clatter of a casual yakiniku parlor, accommodating solo visitors and evening gatherings across low horigotatsu tables, Western-style seating, and counter counters.

Salt-Marinated Skirt Steak and Sizzling Steaks

The restaurant's core appeal lies in cuts like harami in salt sauce, a favorite for its tender texture and clean, beefy depth. While it can be enjoyed as is, many diners pair it with the house secret chili paste, Teruojan, for extra heat. The thick-cut "Yakisutēki" takes a more indulgent turn, cooked over the grill and eaten with sliced green chilies, scallions, melted butter, and the restaurant's citrus-and-vegetable Teruteru sauce.

Curry-Spiced Meats for Beer and Rice

Alongside traditional marinades, Yakinikuen offers meats seasoned with aromatic curry spices. The Curry Trio brings together beef intestines, pork belly, and Tokushima Awaodori chicken neck on a single plate. The sweet fat of the cuts combines with the fragrant seasoning to pair naturally with cold draft beer or plain steamed rice.

Noodles and Lunch Sets for Midday or Late Dining

At the end of a meal, the noodle menu offers varied directions, from Korean naengmyeon made with acorn flour to rich kalbi ramen and fiery ghost-pepper yukgaejang udon. At lunch, set meals complete with small side dishes and rice make for an approachable midday option, ensuring the tables stay busy from noon into the night.