01 / ABOUT THE PLACE
About this place
Tucked into a side street in Kagurazaka, Mikakuen is a straightforward yakiniku restaurant built for lingering over tabletop grills. The beef selection covers everything from tender rump—served here as the house lean roast cut—to A5 Wagyu kalbi, lower-fat prime kalbi, and prized cuts like misuji (top blade) and ichibo (rump cap). The kitchen pairs specific cuts with tailored condiments, including quick-seared premium fillet roast finished with citrusy ponzu and salt-seasoned beef tongue served with spring onions on the side so diners can crown each slice to taste.
Salt-Grilled Offal and Comforting Sides
Offal holds an equally prominent place on the menu. A standout option is the 3-variety offal assortment, where guests can choose their preferred trio from fat-laced horumon, crunchy mountain tripe (mino), liver, pork stomach (gatsu), heart, and chitterlings (kobukuro)—all best sampled with simple salt seasoning to let the freshness show through. While cuts sizzle over the wire grill, small bites like soy-marinated quail eggs, raw bible tripe (senmai sashimi), and house kimchi pair easily with draft beer, sudachi citrus sours, or chilled bowls of makgeolli.
Hearty finishes include sizzling stone-bowl bibimbap, chilled naengmyeon noodles, and slow-simmered beef soups such as gomtang and kalbi kuppa. Group gatherings can opt for multi-course meals with all-you-can-drink packages, while midday visits are accommodated with weekday lunch service from Tuesday through Friday.
