Kiju

Over the grills at Kiju in Kameari, Katsushika Ward, well-marbled Kuroge Wagyu takes centre stage. The standard kalbi delivers plenty of sweet fat richness, complemented by high-grade cuts such as jo negi tan shio (salted beef tongue with scallions) and premium loin. Ordering the sanchu wrap set—served with miso, green chillies, and garlic—adds a sharp kick and deep seasoning that sets off the sweetness of the grilled kalbi.

The menu extends well beyond conventional yakiniku. Cooked on a sizzling iron dish, the tetsu-nabe yukhoe has earned a following for the mellow texture that results when beef is mixed with egg. Mutton and lamb dishes, including mild, cleanly flavoured tokusen jingisukan (grilled mutton) and skewered lamb, offer an appealing shift in flavour between rounds of beef.

To finish the meal, the kitchen offers less typical yakiniku finales, including hot pots such as Kiju nabe—packed with offal, pork, tofu, and vegetables—or oyster jjigae, as well as glistening bowls of ikura rice. Dessert brings house-made ice cream shipped directly from Hokkaido, with distinctive flavours such as sunflower seed and sakura rounding out the dinner.

Soft lighting and an unhurried atmosphere run through the dining room, where table seating is joined by tatami mats and baby chairs, accommodating families and larger groups with equal ease. The restaurant is particularly popular in the evening, making an advance reservation the easiest way to ensure a seamless visit.