Yakiniku Ginjiro Marunouchi

Beneath the elevated railway tracks in stylish Marunouchi lies this joint that elevates the yakiniku experience to exclusive heights. Here, tables are partitioned with fabric blinds for extra privacy, although it’s not hard to guess the predominant clientele coming during Friday nights: businessmen on expense-account dinners and young folks gathering for some good grills. Yakiniku Ginjiro’s menu takes a variety of high-quality beef cuts. Items of kombu-marinated skirt steak and beef tongue (Rishiri kelp from Hokkaido for their delicate flavor profile) are familiar, while the appetizers are unapologetically Korean, like the homemade namul (seasoned vegetable side dishes) and kimchi. Wagyu is a prized possession, and courses feature different parts of the animal: loin, oyster blade, kosankaku or kalbi (short ribs). The chef is particularly excited to show off the wagyu chateaubriand steak, although sushi variations of scallops, horse meat and sea urchin top the cake. The meats are grilled over tabel and a healthy bevy of Japanese sides (don't skip donko mushroom with butter and soy sauce) helps to cut through the protein.