Tobiushi Iidabashi

Cooked slowly over the grill, the signature Negi Tan Kinchaku wraps a generous amount of chopped spring onion in a premium section of beef tongue, gathered into a small pouch. 和牛焼肉 とびうし selects Wagyu by cut, origin and grade, and its menu extends well beyond slices of meat to grill. The tongue and offal selection offers a range of textures, from thinly sliced premium Wagyu tongue, cut from the base of the tongue for a silky feel, to thick-cut tongue and the rare Wagyu harami.

There is a similarly considered range of lean and marbled beef. Wagyu sirloin and TobiusHi kalbi bring out the sweetness of the fat, while lean cuts such as Kamenoko have a fine texture and Shinshin carries a lighter marbling. A standout is the signature zabuton sukiyaki-style dish: briefly seared rare-cut beef is dipped into a sweet-and-savoury warishita sauce and rich egg yolk, then eaten with the accompanying bite-sized serving of rice. Before the grilled meat, the starters and small dishes include roast yukhoe, seared sushi with caviar and sushi wrapped in meat with fresh sea urchin.

Set courses and a range of dishes to finish

For a first visit or a business meal, a set course is a natural way to sample a balanced selection of the signature dishes. The Shin Meibutsu TobiusHi Course includes zabuton sukiyaki-style beef and Negi Tan Kinchaku, while the Shin Premium Wagyu Kiwami Course also features sirloin and Wagyu sushi, offering different course levels to suit a budget or occasion. There is plenty of choice for the final course, from classic Morioka cold noodles and sudachi citrus cold noodles to more distinctive rice dishes, including stone-grilled rice with foie gras and truffle, uni and egg-yolk hire rice, and salmon roe hire rice.

The restaurant is made up entirely of private rooms, providing a quiet setting to talk over a meal away from the surrounding bustle. Alongside beer, wine and cocktails, there are all-you-can-drink options. The calm atmosphere suits welcome or farewell gatherings, family get-togethers and anniversary dinners. To finish, choose a rich Hōō egg pudding or seasonal sorbet for a gentle close to the lingering richness of the meat.