Azabuen, a casual yakiniku restaurant with the quality of Omoshoku, opens in Azabu-Juban
A different project from Omoshoku, with the same quality of meat and informal atmosphere, is already difficult to book in Azabu-Juban, Tokyo.
Azabuen has opened in Azabu-Juban, Tokyo, with the unpretentious atmosphere of a neighborhood yakiniku. A large yellow lantern marks the entrance on a shopping street near the Ninobashi intersection, and you have to climb a steep staircase to reach the second floor.
Each table has a retractable smoke vent. The menu is simple: traditional kalbi, prime sirloin steak, and various cuts of offal. The prices are very attractive for a restaurant in a prime location that isn't part of a chain.
The menu features cuts like black tongue root and premium skirt steak from Kabasawa Shoten and Tajima Kenji Shoten. Azabuen is a separate project from Omoshoku, the well-known high-end, full-service yakiniku restaurant. Its owner's dream of serving yakiniku in a casual setting with the same quality of meat as Omoshoku has become a reality.
When asked about the rumor that the restaurant is almost fully booked at the beginning of each month, they replied, “We hadn’t anticipated this at all, but we’re very happy that so many people are supporting our newly opened restaurant. With the motto that delicious food is justice, we want to explore a modern take on the popular yakiniku of the Reiwa era.”
The meat is hand-cut only after you place your order, and the marinade is carefully balanced. While Omoshoku strives to use as little garlic as possible, here the seasoning aims to enhance the meat's flavor. Cutting the meat according to the grill's temperature is key to perfect grilling. The tongue, with its sweet fat and crispy texture, and the skirt steak, which releases umami from its fibers with every bite, are must-tries.
The selected sirloin steak is served with grated daikon radish and ponzu sauce. It's accompanied by Gin no Mikazuki rice, the same rice served to the Imperial Family. After a dish of offal with beer or makgeolli, cold Azabu noodles are an ideal ending: they are easily digestible even when full and help to calm the adrenaline rush that, according to some, follows a meat feast.
