Maruichi

One way to enjoy yakiniku at Maruichi is to work through it in order, starting with salt-seasoned meat and moving on to miso tare. Diners have recommended trying the salted cuts first, then switching to meat grilled with sauce. There is also a practical reason: the griddle is less likely to stick early in the meal. The order of dishes can be part of planning the meal.

For a salted dish, consider the special negi tongue salt, eaten wrapped around the restaurant’s special negi, or the salted small intestine, which comes with a suggestion to add yuzu pepper. The menu also includes salted beef cheek, a different cut to try if you want something beyond tongue or offal. Some diners specifically recommend it, adding another option to the salt-grilled selection.

For meat grilled with sauce, visitors recommend the mixed offal selection and skirt steak. The menu calls the mixed offal selection a good choice if you can’t decide, making it an option when you would rather try several cuts than settle on one. One diner remarked that the meat with miso tare was generously portioned and well seasoned. After starting with salt-grilled dishes, it offers a change of pace. Diners also say the rich miso tare goes well with rice or beer, so you might finish with rice after the meat or enjoy a beer alongside it.

With salt-grilled cuts, miso tare, beef and offal to choose from, the menu can suit a dinner where a group shares dishes and tries different favourites. Dinner reservations are recommended, so it may be worth booking if you are going with a group. The restaurant accepts cash only.