Tokyo Yakiniku Guide: Kinju Akasaka – Beef, Pork, and Chicken Options

The selection of offal is quite extensive. Fresh offal, salted offal, and spicy red offal are the basics, with additional options such as premium liver, premium first stomach, beef small intestine, and cheek meat. The restaurant emphasizes freshness, and after preparation, there is almost no noticeable gamey odor, making it suitable to eat with sesame salt sauce or paired with cilantro and green chili peppers. The cheek meat has a chewy texture when grilled, while the liver has a smooth mouthfeel, making them items that offal enthusiasts specifically compare. Mixed offal platters also frequently appear on orders, making it convenient to taste the differences between various parts at once.

For situations where someone in the group does not eat beef, this place is not limited to beef options. The menu clearly separates a “Pork/Chicken” section, which includes pork neck (tontoro), pork ribs (buta-karubi), Daisen chicken thigh, and chicken cartilage (yagen-nankotsu). These meats are prepared in the same way as the beef and can be placed on the grill together for everyone to choose from. As for seafood, there are grilled shrimp and grilled squid, and side dishes such as vegetables, kimchi, yam kimchi, and seasoned vegetables are equally abundant. Those who do not eat beef can order pork or chicken as their main, while others continue to eat beef tongue and offal; the whole table can still share sauces and side dishes, avoiding a situation where everyone eats separately.