Yakiniku Reimen Daiju
Table of Contents
[Otsuka] Yakiniku Reimen Daiju: A Dual Satisfaction of Premium Meat and Morioka Cold Noodles
Near the Otsuka Station North Exit, there is a restaurant that has been selected for the Tabelog Yakiniku Tokyo Top One Hundred list for many consecutive years. The restaurant is named Yakiniku Reimen Daiju (DAIJU). Opened in 2020, the owner, Kim Su-yeon, trained at several well-known yakiniku restaurants and also has a background in boxing. He places the philosophy of ‘letting people eat truly delicious meat at a reasonable price’ at the core of his business. The interior is a warm, wooden space where seating is not overly crowded. The smoke from the charcoal fire or grill mixes with the aroma of meat, letting you know the moment you walk in that this is a place that takes yakiniku seriously.
The meat here focuses on carefully selected cuts, not just randomly sliced and served. Salt-grilled beef tongue is a staple, with a salty aroma on the outside and elasticity on the inside; the thick-cut version has even more chew, and it is recommended to eat it with sesame salt sauce. The fat distribution of the beef rib fingers and premium beef rib fingers is even; when grilled until the edges are slightly charred and the center is still pink, the meat juices overflow along the knife cuts. The diaphragm is tender and juicy, a cut many people order; the loin and premium loin are relatively refreshing, suitable for those who do not want to eat something too greasy at once. Even more noteworthy are the rare cuts: fillet, rump, chuck flap, and chuck short ribs. The restaurant composes a ‘Daiju Special Meat Platter’ based on the day’s arrivals, a platter of about three hundred and sixty grams, allowing you to compare the texture differences of different cuts at once. The marbling of these meats is delicate and the fibers are soft; when grilled, the fat gently bubbles on the surface, and when bitten into, it is not just greasy, but carries layers of sweetness and meat aroma.
The owner prefers female cows around the A4 grade with moderate marbling. This choice allows the meat to have the tenderness of Wagyu without the fat overpowering the flavor of the meat itself. When grilling, medium heat is recommended. Thin slices of beef tongue and diaphragm should be flipped quickly, while slightly thicker chuck and loin can stay on the grill for a few more seconds to let the surface brown while keeping the inside juicy. Pairing with toppings like green onions, raw egg, cilantro, or green chili peppers can balance the fat with a fresh fragrance. The white rice is piping hot, and it is especially appetizing once the fat coats the grains.
Even for a restaurant centered on Wagyu and premium beef, companions who do not eat beef are not overlooked. The signature Morioka Reimen is the most complete alternative choice. The noodles are specially made thick noodles with a chewy and springy texture, different from the common thin cold noodles; the soup base is a secret recipe made by cooling beef and vegetables after long hours of boiling, featuring a refreshing taste with a hint of sweetness, balanced by the sour and spicy kimchi, the delicate boiled egg, and the freshness of seasonal fruit (apple or watermelon). Many people treat it as a main course rather than a finishing dish, because one can feel the restaurant’s dedication just by eating this bowl. Those who do not eat beef can order a full bowl of Morioka Reimen and enjoy it with grilled shrimp (four pieces), grilled squid, a seafood combo, or chicken thigh meat and a vegetable platter (shiitake mushrooms, corn, garlic slices, green onion segments). Side dishes such as salads, various types of kimchi, seasoned bean sprouts, and chilled tofu are also fully available, allowing the whole table to share without having to order separately due to dietary restrictions.
The grill can be used in sections: those eating meat focus on beef ribs, diaphragm, and rare cuts, while those not eating beef place shrimp, squid, and vegetables on the other side, with the smoke and aroma still shared at the same table. When the Morioka Reimen is served, the coolness slows down the pace of the whole table, and the richness of the meat fat forms a great contrast with the refreshing cold noodles. This arrangement ensures that companions do not feel like they are just ‘tagging along,’ but rather have their own main courses.
Overall, Daiju brings the delicate texture of premium beef and the refreshing soup base of Morioka Reimen under the same roof. Those who want to eat meat seriously can order the special meat platter and thick-cut beef tongue to experience the changes of different cuts on the fire; companions who do not eat beef can safely choose from cold noodles and seafood. Near Otsuka station, which is not particularly bustling, this restaurant makes people willing to go out of their way to visit with its consistent meat quality and signature cold noodles.
Yakiniku Reimen Daiju Video Introduction
Yakiniku Reimen Daiju | Restaurant and Menu Links
Practical Restaurant Japanese
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Excuse me
Menu, please!
Order, please
This one, please
Thank you for the meal
Water, please
How do I eat this?
A small plate, please
May I take a photo?
Excuse me, please change the grill net.
Check, please
Where do I pay?
How much is it?
Can I use a credit card?
I will pay in cash
May I have the receipt, please?
♡ Reminder: Clicking the Japanese text on the menu plays audio
Prices are in Japanese yen, including tax. The menu page was updated on 2025/12/7; this page was checked on 2026/10/26. Please refer to the in-store menu for current offerings and prices.
Morioka cold noodles use a beef broth base; those who do not eat beef should verify the soup, sauces, and toppings. Meat and offal must be thoroughly grilled; please confirm the preparation and serving method for sashimi-style items with the restaurant first. Premium beef tongue and green onion salt loin are available by advance reservation only and are not listed with fixed prices on the menu; please inquire when booking. Please contact the restaurant at least one day in advance for these dishes.
Lunch Menu
ランチメニュー
Karubi Set Meal
カルビ定食
Skirt Steak Set Meal
ハラミ定食
Premium Grilled Meat Set Meal
上焼肉定食
Cold Noodle Lunch
冷麺ランチ
Karubi Udon
カルビうどん
Meat sets include rice, soup, kimchi, namul, and cabbage salad. Cold noodle lunch includes a mini minced meat rice bowl; lunch beef short rib udon includes a small bowl of rice.
Yakiniku (Grilled Meat)
焼肉
Salted Beef Tongue
タン塩
Premium Salted Beef Tongue
上タン塩
Thick-sliced Salted Beef Tongue (1 piece)
厚切りタン塩（1枚）
Short Rib
カルビ
Premium Short Rib
上カルビ
Premium Rump
上ランプ
Silk Loin (1 piece)
シルクロース（1枚）
Beef Tenderloin
ヒレ
Harami
ハラミ
Premium Beef Skirt
上ハラミ
Beef Loin
ロース
Premium Beef Loin
上ロース
Chuck Flap
ザブトン
Top Blade
ミスジ
Daiju Special Selection Meat Platter
だいじゅ特撰 肉盛り
Thick-sliced salted beef tongue and silk loin are priced per slice. The special meat platter is approximately 360g, with cuts adjusted based on availability.
Topping
トッピング
Green Onion Plate
ネギ盛り
Egg
たまご
Green Chili
青唐
Cilantro
パクチー
All-purpose Sauce
万能ダレ
Offal
ホルモン
Beef Large Intestine
シマチョウ
Beef Small Intestine
マルチョウ
Premium Beef Tripe
上ミノ
Premium Liver
上レバー
Beef Abomasum
ギャラ
Stomach
ガツ
Uterus
コブクロ
Beef Cheek
ツラミ
Beef Reticulum–Omasum Junction
ヤン
Heart
ココロ（ハツ）
Heart Tube
ハツモト
Assorted Offal (approx. 150g)
まぜホルモン（約150g）
Skirt Steak Tendon
ハラミスジ
Pork & Chicken
豚鶏
Chicken Thigh
鶏もも
Pork Jowl
豚トロ
Pork Kalbi
豚カルビ
Grilled Seafood
海鮮焼き
Grilled Shrimp (4 pieces)
海老焼き（4尾）
Grilled Squid
イカ焼き
Assorted Seafood (2 types)
海鮮2種盛り
Vegetables
野菜
Shiitake Mushroom
しいたけ
Baby Corn
ヤングコーン
Garlic
ニンニク
Grilled Green Onion
ネギ焼き
Assorted Grilled Vegetables
焼き野菜盛り
Salad
サラダ
Daiju Salad
だいじゅサラダ
Refreshing Salt Salad
さっぱり塩サラダ
Ssam (Lettuce Leaves)
サンチュ
Perilla Leaf
エゴマ
Coleslaw
コールスロー
Kimchi
キムチ
Kimchi
キムチ
Kkakdugi (Korean Radish Kimchi)
カクテキ
Cucumber Kimchi
オイキムチ
Yam Kimchi
山芋キムチ
Kimchi Assortment
キムチ盛り合わせ
Side Dishes
一品料理
Namul (Korean Seasoned Vegetables)
ナムル
Soybean Sprouts
豆もやし
Spicy Fermented Fish Innards
チャンジャ
Pork Trotters
豚足
Nori (Seaweed)
のり
Korean-style Cold Tofu
韓国風 冷奴
Senmai Sashimi (Omasum Sashimi)
センマイ刺し
Heart Sashimi
ハツ刺し
Seared Yukhoe
あぶりユッケ
Soup & Rice Dishes
スープ・ご飯もの
Egg Soup
たまごスープ
Wakame Soup
わかめスープ
Yukgaejang Soup
ユッケジャンスープ
Karubi Soup
カルビスープ
Oxtail Soup
テールスープ
Gomtang Soup
コムタンスープ
Bibimbap
ビビンバ
Gukbap
クッパ
Morioka Cold Noodles
盛岡冷麺
Special Kalbi Udon
特製カルビうどん
Rice Small
ライス 小
Rice (Medium)
ライス 中
Rice (Large)
ライス 大
Morioka cold noodles are available in half-portions, but prices are not listed; please ask the staff. Yukgaejang, galbitang, oxtail soup, and beef bone soup can be changed to soup with rice for an additional 100 yen; please confirm the surcharge and tax status when ordering.
Dessert
デザート
Ice Cream (Vanilla/Chocolate)
アイス（バニラ・チョコレート）
Beer
ビール
Draft Beer Medium (Super Dry)
生中（スーパードライ）
Draft Beer Small (Super Dry)
生小（スーパードライ）
Bottled Beer
瓶ビール
Non-Alcoholic Beer
ノンアルコールビール
Highball
ハイボール
Black Nikka Highball
ブラックニッカハイボール
Ginger Highball
ジンジャーハイボール
Coke Highball
コークハイボール
Hakushu Highball
白州ハイボール
Chita Highball
知多ハイボール
Daiju Highball
だいじゅハイボール
Sour & Chu-hi
サワー・酎ハイ
Lemon Sour
レモンサワー
Fresh Lemon Sour
生レモンサワー
Fresh Grapefruit Sour
生グレープフルーツサワー
Otsukaresan Sour
おつかれ酸サワー
Pickled Plum Sour
梅干しサワー
Oolong Tea Chu-hi
ウーロンハイ
Black Oolong Tea High
黒ウーロンハイ
Matcha High
抹茶ハイ
Corn Tea Chu-hi
コーン茶ハイ
Ao-Oni Sour
青鬼サワー
Tomato Sour
トマトサワー
Calpis Sour
カルピスサワー
Makgeolli & Fruit Wine
マッコリ・果実酒
Tora Makgeolli (Bottle)
虎マッコリ（ボトル）
Unrefined Peach Liquor
あらごしもも
Coarse-filtered Apple Liqueur
あらごしりんご
Hoppy Drinks
ホッピー
Hoppy Set
ホッピーセット
Hoppy Shochu Refill
ホッピー なか
Hoppy Mixer Refill
ホッピー そと
Tomato Hoppy
トマッピー
Tomato Hoppy Shochu Refill
トマッピー なか
Shochu
焼酎
Maboroshi no Tsuyu Shochu (Glass)
幻の露（グラス）
Maboroshi no Tsuyu (Bottle)
幻の露（ボトル）
Ichibanfuda (Glass)
一番札（グラス）
Ichibanfuda (Bottle)
一番札（ボトル）
Chamisul
チャミスル
Bottle Mixer Set
ボトルセット
Bottled liquor can be stored for three months; please check with the restaurant for details regarding bottled liquor sets.
Sake & Wine
日本酒・ワイン
Gekkeikan Nama-zake (180ml)
月桂冠 生酒（一合）
Tsune no Tsuki Hot Sake (180ml)
恒の月 熱燗（一合）
Glass Wine (Red/White)
グラスワイン（赤・白）
Mapu Cabernet Sauvignon–Carmenere
マプ カベルネS カルメネール
Mapu Chardonnay
マプ シャルドネ
Soft Drinks
ソフトドリンク
Coca-Cola
コカ・コーラ
Ginger Ale
ジンジャーエール
Calpis
カルピス
Oolong Tea
ウーロン茶
Black Oolong Tea
黒ウーロン茶
Corn Tea
コーン茶
Otsukaresan Drink
おつかれ酸ジュース
Guava Juice
グァバジュース
Yakiniku Reimen Daiju | Restaurant Location
Yakiniku Reimen Daiju | Restaurant Information
Restaurant Name: Yakiniku Reimen Daiju (DAIJU)
Address: 東京都豊島区北大塚2-6-3 メゾン大塚 101
Access: Approximately 90 seconds on foot from the North Exit of JR Yamanote Line Otsuka Station.
Phone: 050-5456-9224.
Online Reservation: Reservations accepted. For specific dishes, please contact the restaurant at least one day in advance; a reservation does not guarantee the availability of meat items.
Business Hours: Lunch 11:30–14:30 (Last order 14:00); Dinner 17:00–23:00 (Last order 22:00). Tabelog lists no fixed holidays; please check official announcements for temporary closures.
Budget: Dinner 5,000–9,999 yen per person, lunch 1,000–1,999 yen; actual cost depends on orders.
Service Charge: Tabelog lists no service charge, but Hot Pepper and EAT Tokyo list 8%; there are discrepancies in platform data, so please confirm with the restaurant when booking.
Seating: 38 seats, including tables and counter, no private rooms. Tabelog lists private hire as negotiable, but other platforms state otherwise; please confirm in advance for large groups or private hire requests. Dining may be limited to two hours during busy periods.
Children: Hot Pepper lists children as welcome. Please mention seating needs and any accompanying children when booking.
Payment: Credit cards accepted (VISA, Mastercard, JCB, AMEX, Diners); e-wallets and QR code payments are not accepted.
Smoking and Parking: Entire restaurant is non-smoking, with a designated smoking area outside; no private parking lot available.
Opened on 2020/4/16. Previously selected for the Tabelog Yakiniku TOKYO Top One Hundred Restaurants.
Related Links:Official Website／Official Instagram
Last checked: 2026/10/26
