Yakiniku Tsujimura

Located along a bustling street in Shinjuku known by locals as Ramen Alley, Yakiniku Tsujimura has quickly gained a reputation for serving some of the highest quality grilled meat in the area. With around three hundred fifty yakiniku restaurants competing for attention in this neighborhood, Tsujimura has already set itself apart as a top contender.

What defines Tsujimura is its dedication to the nostalgic, sauce-driven style of downtown yakiniku that is once again trending in Tokyo. The house-made tare is bold and deeply flavorful, with garlic and black pepper playing leading roles and sweetness kept to a minimum. The punchy, slightly junky flavor profile has become something of an addiction for its growing fanbase.

All the meat is premium kuroge wagyu. In addition to classics like tongue, kalbi, filet, loin, and harami, the menu also features rare cuts such as shinshin, a round cut with a fine balance of lean and marbled textures, hiregeta, a tender section surrounding the filet, and wagyu tail. Among the most popular dishes are the special red negi tongue, piled high with finely chopped green onions, the upper loin taken from the very center of the ribeye, and the tail, which yields only a few hundred grams per animal. The deep, concentrated flavor of wagyu tail is something truly rare, and it is no exaggeration to say that Tsujimura may be the only place in Shinjuku where you can enjoy it properly.

All meats are available in half portions, making it easy for small groups to try a wide range of cuts. Shinjuku has always been a magnet for tourists, but has not offered many options for those with a serious palate. The arrival of a yakiniku spot that satisfies even the most seasoned meat lovers is a welcome and long-awaited addition to the neighborhood.