Yakiniku Kazu

Tucked into a side street in Kagurazaka, Yakiniku Kazu draws a steady midday crowd for its signature roast beef bowl. Lightly seared and thinly shredded, the beef has a tender, moist texture reminiscent of beef yukhoe. Mixing it with raw egg yolk and sweet-savory sauce unleashes a rich, concentrated savory depth. It pairs wonderfully with the accompanying Korean roasted seaweed and green onions, and diners seeking a heartier portion can opt to upsize the meat to 1.5 or 2 times the standard serving.

The lunchtime lineup also features the KAZU don, showcasing wagyu sirloin, alongside a lean-cut akami bowl, a half-and-half bowl combining both, and sets such as skirt steak or a 3-cut lean platter. While the sirloin bowl delivers luscious marbling, options like the sagari (skirt cut) bowl offer deep, focused red-meat savoriness, making it easy to tailor your meal to your appetite.

Evening Grilling and Savory Small Plates

Dinner shifts focus to proper yakiniku cooked over the tabletop grill. Thinly sliced sirloin with fine marbling is a standout, lightly seared on both sides and swirled through beaten egg or house ponzu sauce. Beyond staples like salted tongue, thick-cut skirt steak, and rare cuts in the KAZU loin selection, the kitchen prepares enticing appetizers suited for drinks, including meat "namerou" made with minced roast beef, and fresh heart yukhoe.

The dining room includes private and semi-private rooms, creating a relaxed setting to unwind over food and drinks. Linger over grilled cuts with a citrusy KAZU sour, a highball, or wine, then round out the evening with cold noodles, white gukbap featuring rich oxtail broth, or smooth house-made pudding.