Yakiniku GYUSHA

Searing a thick cut of beef tongue over the grill brings an instant sense of indulgence to a yakiniku dinner. At Yakiniku GYUSHA in Kanda Misakicho, the menu features thick-cut superior salted beef tongue prized for its springy, substantial bite, alongside a diverse selection of cuts offering contrasting textures and levels of marbling. On days when you prefer something lighter, the thinly sliced option served with plenty of minced scallion relish makes an equally appealing choice.

Rare wagyu cuts from rich lean beef to melt-in-the-mouth marbling

The restaurant's standout feature is its lineup of distinctive rare wagyu cuts. Diners can compare varied profiles, from kaimi (flank) with its juicy, savory lean depth to marukawa, packed with pure beefy flavor, and finely textured kamenoko. For richer bites, selections range from sasami with moderate fat, to the striking marbling of tomosankaku, through to rib maki, where tenderness meets sweet, rendered fat, letting you match your order to your preferred richness and grill timing.

Stone-cooked rice, house pickles, and generous courses

The side dishes hold their own alongside the grilled meats. Aromatic stone-cooked garlic rice and classic bibimbap satisfy hearty appetites, while slow-simmered wagyu tendon stew provides comforting warmth. House-made pickles such as yamaimo (mountain yam) kimchi and cubed radish kakuteki offer crisp, refreshing pauses between cuts or with drinks. For groups, a course with 2-hour all-you-can-drink brings together beef tendon stew, salted tongue, rare wagyu cuts, offal, and beef tendon curry into a well-rounded feast.

The beverage list covers highballs, beer, and wine, along with Sui gin sodas and makgeolli. Settling into a comfortable table seat with richly flavored meats and a chilled drink makes for an easy, rewarding evening.