01 / ABOUT THE PLACE
About this place
Set in an Asakusa basement, Yakiniku Yaichi is known for its Kumamoto Akaushi 3-second loin. Given just a brief pass across the wire grill, the lean Akaushi beef preserves its unadulterated red-meat sweetness and soft texture. Other highlights include tabletop-cooked shabu sirloin draped in beaten egg, and thick-cut skirt steak that sears to a tender, crumbly bite, offering an appealing balance of varied textures and cooking styles.
Raw and cold preparations complement the grilling lineup. Wagyu yukhoe tossed with salted spring onion sharpens the richness of the beef, while fresh heart sashimi and vinegared red-rice nigiri topped with beef lend variety to the table. Long-simmered wagyu oxtail soup brings a soothing, gelatinous depth that fits comfortably midway through or at the conclusion of dinner.
To finish, diners can opt for sudachi cold noodles bathed in bright citrus acidity or a savory chilled broth made with Lake Shinji shijimi clams. Orders are placed via tabletop digital tablets. At midday, casual sets such as the Akaushi rice bowl and mixed wagyu lunches draw lunchgoers, while late-night operations extending until 4:00 the following morning make it just as practical for an evening meal after touring Asakusa.
