01 / ABOUT THE PLACE
About this place
Tending your cuts over the charcoal glow of a tabletop shichirin brazier is at the heart of the experience at Yamato. The hiss of sizzling fat and the savoury smoke that rises the moment meat hits the wire mesh set an enticing tone for the meal.
Beef tongue is the natural place to start, with options ranging from substantial premium tongue steak to fragrant negi-tan shio (salted tongue with spring onions) and classic salted cuts. Searing the thin slices with their seasoned green onion relish brings out a tender, juicy snap, finished nicely with a squeeze of fresh lemon.
For offal lovers, the value offal platter gathers diverse cuts such as tetchan (large intestine), korikori (aorta), hachinosu (honeycomb tripe), and beef heart. Grilling them slowly lets the excess fat drip away, yielding contrasting textures that pair seamlessly with a chilled Kaku or Jim Beam highball.
To finish, diners often turn to yukkejang gukbap or yukkejang ramen, which balance spicy heat with rich soup sweetness. The spice level can be adjusted across 5 tiers—from mildly piquant to boldly fiery—allowing you to dial in your preferred intensity. Other comforting finales include beef tongue stew over egg-topped rice and refreshing cold noodles.
Situated in Honcho, Itabashi, Yamato is closed on Wednesdays and open from 17:00 to 24:00 on Tuesdays and Thursday through Monday, making it a reliable stop for solo drinks or lively group barbecues.
