Nikuru

At Nikuru, one of the first choices is how thick you want your tongue. The menu includes thin- and thick-cut tongue with salt, as well as thin- and thick-cut black wagyu tongue. One diner found the thick-cut salted tongue satisfyingly chewy and used scissors to cut it into bite-sized pieces; another especially enjoyed the thin-cut version. To compare the textures, you might start with the thin slices and then try the thicker cut.

Wagyu yakiniku includes short rib and loin, along with lean cuts and harami, or outside skirt. One diner recalled enjoying the tender, richly marbled black wagyu loin and short rib, with sauce that clung to the meat and made it a good match for rice. Another recommended ordering the short rib or harami with sauce. White rice is available in small, medium and large portions for anyone who wants to pair it with grilled meat.

Lunch options include sets with short rib and salted tongue, or loin and salted tongue. The listed prices are R at 2,200 yen and 2,400 yen, and L at 3,000 yen and 3,200 yen, respectively. Sets are one option; some diners have instead ordered individual dishes at lunchtime, combining cuts such as misuji, lean meat and offal.

Sudachi cold noodles are a popular choice to finish the meal. One diner found the sudachi’s tartness refreshing, while another liked the thicker noodles. The menu lists Tokushima Kamiyama sudachi cold noodles as well as Nikuru cold noodles, made with Korean cold noodles containing buckwheat flour. For a final dish, you can choose between citrus notes and buckwheat noodles.

The Sasazuka restaurant serves both lunch and dinner, with private rooms and takeaway available. A lunch yakiniku set makes a substantial midday meal; in the evening, you can build a meal around tongue or wagyu and finish with cold noodles.