01 / ABOUT THE PLACE
About this place
Hefty, thick-cut slabs of meat slowly sizzling over the tabletop roaster define the dining experience at Yakiniku Kokokara - Akasaka. The headlining platter, the Densetsu-mori, presents an imposing assortment of thick-cut beef tongue, skirt steak (harami), and tenderloin (hire). Floor staff assist with the grilling and portioning to ensure each piece reaches its ideal cook. The tongue develops a savory charred crust while retaining its signature snap and tenderness, while the tenderloin and skirt steak deliver deep, concentrated beef flavor with every bite. Smaller parties of 2 diners can also opt for the more manageable Densetsu-mori Jr.
Before moving on to the grill, the raw beef cheek sashimi (kao-sashi) makes a notable starting point. Sliced from finely marbled, tender cheek, it offers a pleasing bite that turns luscious when mixed with savory sauce and rich egg yolk. Starters like crisp kobukuro sashimi, senmai sashimi, and the house zettai namul—tossed with bean sprouts and seasoned Korean seaweed—provide crisp contrasts between cuts.
Offal options are equally diverse, from the signature Kokokara horumon and snappy jo-mino to the shiro-mori assortment of daily offal cuts, allowing diners to sample varied textures across the board. Distinctive seasoned items like pork jowl with wasabi (tontoro wasabi) and garlic-loaded beef tongue trims also make natural companions to draught beer or highballs.
To finish, the kitchen offers cold noodles built on Morioka-style noodles in a double-bonito broth, rich oxtail-style gomtang soup, and the popular specialty meat rice. Open until 5:00 the following morning from Monday through Saturday, the restaurant suits anything from a reserved, sit-down dinner to casual late-night dining.
