01 / ABOUT THE PLACE
About this place
Lean rump and marushin, or richly marbled zabuton and ichibo: the menu at Niku no Tetsushi makes choosing yakiniku by the cut part of the pleasure. Examples of the day’s recommendations include lean Tottori Wagyu, rated A5 for oleic 55, from 1,480 yen, and marbled cuts from 1,780 yen. Alongside favourites such as premium tongue, salted premium tongue, premium skirt steak and premium sagari, there is also fillet steak, making it easy to build a meal around the cuts you feel like trying.
Diners have praised the chance to try premium salted tongue, skirt steak and less familiar cuts; some also recommend the offal, particularly premium tripe and sagari. One meal account describes a spread that ran from a namul platter, seared yukhoe and kimchi to tongue, skirt steak, tripe and fillet steak, finishing with chilled tantan noodles. Another diner notes that the rice and vegetables are just as enjoyable as the meat.
Between grilled cuts, try the namul platter, which centres on seasonal vegetables and changes daily. A kimchi assortment of Chinese cabbage, yam and cucumber, as well as recommended grilled vegetables listed with their origins and varieties, offer a welcome change of pace. Rice comes in sizes from a bite-sized portion to a large bowl. For a final dish, options include Ran-oh egg over rice, black Wagyu beef rice and chilled sudachi noodles in Japanese-style broth.
Drinks include draft Sapporo Black Label and medium bottles of Sapporo Red Star, along with chu-hi made with freshly squeezed lemon or shikuwasa. A beer pairs well with a meal focused on the meat, while fresh makgeolli or whisky might suit a more leisurely evening. The omakase course starts at 7,000 yen and centres on black Wagyu; the cuts and number of dishes vary by day, as does the price. The course is described as having an order-stop system, so it may suit a group meal where you can discuss the selection.
