Yakiniku Kinju

This popular yakiniku restaurant in Akasaka is a favorite among Tokyo’s top sushi chefs after hours. The owner has a surprising background. He is a former boxer who once held the title of Oriental and Pacific welterweight champion.

What sets Kinju apart is its strict commitment to freshness and hand-cut preparation. While many restaurants rely on slicers, every cut of meat here is trimmed by hand with a knife. The thickness and cut are adjusted for each part to bring out the best flavor and texture. All the hormone cuts (organ meats) arrive fresh, never frozen, offering a depth and bounce that standard cuts like rosu or kalbi cannot match.

Must try items include the premium nama tan shio, made from the prized center section of beef tongue, and the beautifully marbled special harami. These are best enjoyed with the house made salt tare, which draws out the rich umami and natural sweetness of the meat.

Another highlight is the Morioka style cold noodles served at the end of the meal. Based on a recipe from the owner’s family home, the dish rivals those from dedicated noodle shops. The broth is clear yet deeply flavorful, simmered from beef and vegetables until it becomes quietly addictive.

Open until 3 a.m. every night, Kinju is in high demand. Walk-ins are rare these days, so be sure to book in advance through TableEX if you want to secure a seat at this rising star in Tokyo’s yakiniku scene.