Sumibi Yakiniku Aburiya

Thick-cut beef tongue slowly grilled over the mesh, and wagyu kalbi with a pleasing balance of lean meat and fat, are two of the draws. The menu at 炭火焼肉 炙や ranges from classic cuts to more considered seasonings, with the charcoal grill's smoky aroma at the heart of the selection. One of its signature dishes is ume kalbi, dressed with tart plum for a fresher finish; the acidity plays against the richness of the fat, making each bite tempting.

There is plenty beyond the grilled cuts, too: meltingly tender horumon offal, pleasantly chewy mino, and dishes simmered until deeply flavorful. A large draft beer, a selection of craft beers or shochu with soda all make natural companions. Shredded cabbage is served when you sit down, giving you something to nibble as you wait for the thick-cut meat to cook—a pleasure all its own at a yakiniku meal.

A satisfying finish with soup and noodles

Later in the meal, stone-pot bibimbap with its welcome layer of toasted rice crust is one option. Another is a final bowl of yukgaejang, the spicy, savory soup served with udon or ramen noodles. Cold noodles are available with either Morioka-style or Korean noodles, and there is also nourishing oxtail soup. These brothy choices bring a different kind of depth to the meal after the grilled meat.

The atmosphere is relaxed, with friends and families among the diners, yet the restaurant also suits a lighter grilling meal after work. Dinner is often fully booked, so if your plans are set, reserving a seat in advance is the surest approach.