Nishiki

Setting cuts with a fine balance of lean meat and marbling over a charcoal grill, then watching them cook slowly amidst fragrant plumes of smoke, captures the core appeal of yakiniku. Tucked in the basement of a building in Sugamo 3-chome, Sumibi Wagyu Itto Yakiniku Nishiki (炭火和牛一頭焼肉 錦) purchases whole Kuroge Wagyu cattle to deliver the distinct character of each individual cut.

The menu features an array of rare cuts, from misuji (top blade) and zabuton (chuck flap) to kainomi (bottom sirloin flap), shin-shin (inner round core), and togarashi (chuck tender). For those uncertain where to begin, combination platters such as the Toku 4-Kind Assortment and Nishiki 6-Kind Assortment are reliable choices, pairing cuts like kalbi and loin based on the day's preparation. Beef tongue selections such as thick-cut special tongue core and jo-tan (prime tongue), alongside crisp offal like jo-mino (first stomach) and hachinosu (honeycomb tripe), allow diners to tailor the table to their preferred textures and richness.

Lunch menus are offered on Saturdays and Sundays, featuring options like a grilled skirt steak (harami) lunch, a Wagyu kalbi set, and a 3-cut Wagyu rare cut assortment set. These yakiniku lunch sets come with salad, kimchi, namul, rice, and soup, making for a satisfying midday meal that fits easily into an everyday routine. To round out the meal, substantial noodle and rice dishes are available, including a Morioka cold noodle set, stone-cooked kalbi bibimbap, and spicy tegutan soup noodles.

In the evening, the rhythmic cooking of beef pairs naturally with draft beer or highballs, as well as Seoul makgeolli, sake, or wine. Gathering around the table in the restaurant's calm ambiance offers a comforting way to appreciate the diverse cuts of Wagyu over the warmth of charcoal embers.