01 / ABOUT THE PLACE
About this place
Start with tongue, or take your time choosing among lean cuts and offal. Yakiniku Todoroki offers a range of cuts and preparations to explore. Tongue options run from premium salted tongue at 1,680 yen and spring onion salted tongue at 2,000 yen to limited-quantity finest salted tongue at 2,800 yen and thick-cut salted tongue at 3,800 yen. You can stick with a familiar favourite or come specifically for the thick-cut version; the menu makes it easy to compare.
For a leaner choice, premium lean beef starts at 2,200 yen for 80g, with portions of 80g, 100g and 150g also available. At the other end of the spectrum, the premium grilled sukiyaki-style beef is marbled, cooked on the grill and eaten with egg. Chateaubriand starts at 5,800 yen for 80g, with 100g and 150g portions also listed; the menu describes its texture as meltingly tender. It makes a considered addition when you want to choose a special cut by portion. For a change of flavour, try garlic-spiced tongue tip, a lean cut with very little fat, or tongue skirt with garlic and butter.
If you would rather enjoy a sequence of dishes than choose each cut individually, there are two courses: the Todoroki Course at 8,800 yen and the Kiwami Course at 12,800 yen. The former includes the day’s salted tongue, selected meats and offal; the latter adds premium thick-cut salted tongue, seared sushi and specially selected grilled sukiyaki-style beef. Both let you choose a final dish, such as wagyu oxtail soup, Todoroki bibimbap, cold noodles or Korean miso stew. Course contents may vary with the day’s supply, and the Kiwami Course requires a reservation at least 2 days in advance.
One visitor said the manager showed them how to grill the offal, explaining that they should start skin-side down and wait until the fat rises. Cooking your own meat can also be a chance to learn how each cut is best prepared. Another diner enjoyed the tenderness of the meat in the Todoroki Course and particularly liked the tongue and meat sushi. A group of six who ordered a course also enjoyed wine selected by the manager, who is a sommelier. Beer and wine are available, too, for a meal paired with a drink.
Lunch brings its own choices. A diner who ordered the day’s recommended yakiniku set meal praised the tender meat and how well it went with rice. Another visitor chose the bibimbap and cold-noodle set. At lunch, you can choose the combination you feel like eating, while dinner courses offer a choice of finishing dish.
