Nikudesumida

Tucked into the calm residential streets of Kyojima in Sumida Ward, Nikudesumida is a welcoming destination when an evening calls for a satisfying meat feast. The beef tongue, sizzling fragrantly over the grill, delivers a crisp bite and deep savoury flavour with every mouthful—making it easy to see why diners seek it out. A standout starter before the grilling begins is the Kuroge Wagyu beef yukhoe, certified by the local public health centre, tossed in a sweet-savoury sauce and bound together with a rich, velvety egg yolk.

For the main grilling courses, classic cuts are well represented: marinated skirt steak (harami) where the marinade accentuates the meat's intrinsic flavour, tender red-meat Wagyu loin (rosu), and deeply satisfying Wagyu short ribs (kalbi). Those having trouble choosing can opt for the standard platter combining kalbi, rosu, and harami, or indulge in premium cuts displaying fine marbling, such as Wagyu hon-misuji (top blade) or special high-grade rosu. An ample selection of offal, including beef shimacho (large intestine), marucho (small intestine), snappy special mino (first stomach), and fresh beef liver, adds even more variety around the grill.

Between courses, house-made kimchi and assorted namul offer refreshing palate cleansers, pairing comfortably with cold draught beer, highballs, or meat-friendly red wines alongside the freshly grilled cuts. To round out the meal, the kitchen serves deeply flavoured kalbi soup, soothing beef tail soup, and refreshing chilled naengmyeon noodles. The dining room is kept clean, and booking a table ahead for dinner ensures an unhurried, comfortable yakiniku experience.