Maruhiro

One of the pleasures of yakiniku at Maruhiro is discovering how best to grill each cut. Some diners report that the owner explained the meat and how to cook it, even grilling it at the table. It sounds like a good way to appreciate the differences between cuts, even if you’re new to yakiniku.

The menu’s Aburi Rosu is sirloin marinated for a few minutes in dashi soy sauce, then dipped in beaten egg. It offers a different way to enjoy the meat from simply grilling it. Another eye-catching dish is Hanazaki Beef Tongue: thick slices of skin-on beef tongue prepared over 1 weeks. For the finer details, you could ask the chef.

The Wagyu selection ranges from harami and chuck roll to kainomi, tomosankaku, ichibo and misuji. One diner noted that the seasoning and accompaniments varied from cut to cut. Tasting them side by side and asking the owner about each one seems to be part of the Maruhiro experience.

Some diners have also mentioned yuzu sauce, seasonal vegetables and fruit, suggesting there are memorable touches beyond the meat. Another recalled enjoying seasonal persimmon after the meal, so dessert may vary with the time of year. Beer, wine and other alcoholic drinks are listed too, offering options to pair with the meat.

The listed menu describes a set course at 11,000 yen, excluding tax, and another diner also reported having a course meal. The 5,000 yen shown is noted as the same-day cancellation fee, so confirm the course and price when booking. Reservations are recommended for dinner, and payment is cash only.