Yuji

Take a seat, and the first dish worth calling for is hatsu sashi, sliced raw beef heart whose pristine freshness and painstaking preparation show immediately. Free from any gaminess, the clean savor meets sweet soy sauce, sharp mustard, and a generous shower of scallions, drawing diners straight into the kitchen's craft from the very first plate.

Gathered around the tabletop charcoal brazier, offal takes center stage, glistening with rich, melting fat. As fragrant smoke rises and the edges char, a squeeze of lemon cuts through the sweet richness with refreshing acidity, keeping the pace brisk for both rice and drinks. Thoughtful touches elevate each cut, from ginger paired with skirt steak to crisp, cleanly snapping rumen and swiftly seared liver.

Hazed with savory smoke, the retro Showa-style room hums with energy, offering an unpretentious setting focused squarely on good meat. To round off the meal, bowls of beef tendon curry and steaming soups offer a comforting finish. The shop is open Monday through Saturday from 16:00 to 23:00, and is closed on Sundays. Payment is strictly cash only, so come prepared. Given its steady popularity, securing a reservation in advance or arriving during earlier hours is well advised.