Yakiniku-Jiro

At Sumibi Yakiniku Jiro (炭火焼肉じろう), cuts are grilled over charcoal on tabletop shichirin braziers, showcasing precise butchery and careful preparation tailored to each specific cut. A natural first order once seated is the thick-cut prime tongue, which has drawn steady praise since the restaurant opened. Carved generously from the tender base of Japanese Black Wagyu tongue, it chars aromatic on the charcoal grill to seal in rich juices, yielding a firm, satisfying bite. Diners can also compare different textures across the tongue: seasoned salt tongue cut from the midsection, green-onion salt tongue made with the lower base, or tongue tossed in a savory miso sauce.

A Diverse Range from Lean Cuts to Offal

The beef lineup extends well beyond tongue, featuring popular Wagyu skirt steak, an extra-thick skirt steak served with a house egg-yolk soy sauce, and finely marbled chuck flap (zabuton). Freshness stands out across the offal cuts as well, from premium beef liver sourced straight from the Shibaura market to melt-in-the-mouth small intestines and pleasantly springy Australian beef rumen. For the daily whole-cut beef, the meat is slowly seared whole over the brazier, sliced with knife and fork, and paired simply with yuzukosho and rock salt to let its deep red-meat flavor take center stage.

Freshly Cooked Clay-Pot Rice and Satisfying Final Dishes

An essential partner to the grilled meats is the earthenware-pot rice, steamed to a fluffy finish using grains carefully selected from the neighborhood Moritaya Rice Shop. Available in portions from one to three go (traditional rice cups), it provides pure comfort when topped with a slice of sauce-lacquered grilled beef. To round out the meal, the kitchen prepares dishes such as yukgaejang gukbap, combining ingredients sautéed in house-made yangnyeomjang with a deep broth, as well as Morioka cold noodles featuring firm noodles delivered directly from Morioka.

With table seating alongside raised tatami areas, the dining room maintains an unhurried, welcoming setting where families and groups can easily gather around the charcoal grills. Accompanied by house-made kimchi and drinks like Setouchi fresh lemon sours, wine, or makgeolli, diners can settle in and enjoy an unhurried evening exploring their favorite cuts.