Niku-Azabu Nishi-Azabu

The typical look of a yakiniku chain frequented by businessmen is given a chic updo at Niku-Azabu. Sandwiched between Roppongi and Hiroo, the Nishi Azabu branch is hip with white-tiled walls and a downtown vibe. Opened in 2011, it offers a refreshing change of pace from the high-end yakiniku spots that dominate the landscape. There’s still the A5 black beef wagyu that draws the crowd, but seatings are more laidback and prices don’t break the bank. It’s all about which cut of the beef to choose, how to cook it and what sauce to pair here. With eight sauces available, including lemon, the array might initially overwhelm, but as various meat cuts grace the table, diners come to appreciate the diversity. Most items are grilled directly on the table over a bed of hot coals, with exceptions like the tasting course featuring three cuts of Japanese wagyu where the meat is only cooked for three seconds. Lots of quirks keep the menu interesting, like the meat sushi topped with caviar or the 6-hour simmered tripe. Dine solo or come to celebrate birthdays — the meat “cake” is complimentary.