One minute from the north exit of Kichijoji Station, up to the third floor, and you are at your own table with a smokeless grill glowing in the middle. The first plate that lands is the one everyone comes for: thick, broad slices of salted beef tongue the shop calls nama-tan buri-an.
I paid my own way and ordered a little too much, on purpose. Here is what the meal was actually like.
Dish by Dish
Kimchi and namul to start
Before any meat, a tidy platter of house kimchi and namul arrives: cabbage kimchi, cucumber and seasoned vegetables. It is a small thing, but it sets the table and gives you something crisp and cool to return to between the rich bites that follow.
Nama-tan buri-an, the signature beef tongue
The tongue lives up to its bold name. Each slice is thick and wide, with just enough fat to stay juicy. The heat is a little tricky, so I did what the shop suggests: cut a piece partway through with the scissors and watch the cross-section as it cooks.
Done right, it is the one dish I would not skip.
Chu-toro loin with egg-yolk dip
The chu-toro loin comes in large slices, and you can see the marbling before it ever touches the grill. Dragged through the side dish of seasoned egg yolk, it turns deep and rich: the yolk, the fat and the beef all arrive at once. My beer disappeared faster than planned.
Thick-cut harami (skirt steak)
The thick-cut harami is scored with fine hidden cuts, so even cooked through it stays surprisingly tender. It keeps the chew you want from skirt steak, then floods with juice when you bite. This is an easy one to recommend to anyone.
Fresh-grill liver, tare and salt
I ordered the fresh-grill liver both ways, with sweet tare and with salt. I leaned toward the salt, dipped in sesame oil. Cooked firm but never losing the liver’s texture, with garlic and sesame keeping it clean and free of any iron edge. Both the taste and the texture were excellent.
Why a Tourist Should Go
Yakiniku En gets the three things that matter right at once: the quality of the meat, the range on the menu and the service. The room is roomy and clean, with half-private seats, and the smokeless grills mean you do not leave smelling of charcoal. Staff cleared finished plates at exactly the right moments, so the table never felt crowded, and kept an eye on drinks without being asked.
For a visitor it is an easy, comfortable place to eat very good wagyu just one minute from a major station, with no special booking ritual required.
Before You Go
- Location: about a 1-minute walk from Kichijoji Station, north exit (3rd floor)
- Style: yakiniku (grill-it-yourself Japanese BBQ) with smokeless grills and half-private tables
- Don’t miss: the thick nama-tan beef tongue, the marbled chu-toro loin, and the fresh-grill liver
- Good for: small groups or larger gatherings; attentive, well-timed table service
Find It on the Map
More Yakiniku in Tokyo
New to yakiniku? Start with our full guide: Real Japan Guide — Yakiniku.
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