Menu to Taste

Yoroniku

Yakiniku · Tokyo · Chef Kuwahara Koji

Featured in 50 Best Discovery, Yoroniku in Tokyo is led by DJ and chef Hideyuki Kuwahara. The restaurant reimagined Japanese yakiniku by pioneering staff-grilled Wagyu beef course menus. Dishes include thinly sliced silk loin seared at the table and served over bite-sized rice balls.

Minami-Aoyama, Minato-ku, Tokyo, Tokyo

Menu

Dishes

  • Cold Noodles (1200) — Korean naengmyeon.
  • Shinkotcho Course (Ebisu) (12300)
  • Noodle/Rice add-on (2200)
  • Zabuton (4500) — Chuck flap, richly marbled.
  • Special Course (Minami-Aoyama) (21500)
  • Namul (800) — Korean vegetable sides.
  • Ice Cream (600) — Seasonal ice cream.
  • Harami (3800) — Skirt steak, intensely beefy.
  • Silk Rosu (3500) — Signature thin-sliced loin wrap.
  • Tan Salt (2500) — Grilled beef tongue.

Cocktails

  • Plum Wine (Umeshu) (680)
  • Omotesando / Aoyama (6)

Tasting Menu

  • Limited Omakase Course (Ebisu) (22000)
  • Special Omakase Course (11800)
  • Vanne-san's Special Course (21500)

Wines

  • Burgundy (2500) — Premier Cru Burgundy, glass.

The Experience

Expect an intimate atmosphere. The meal is structured around a tasting menu.

Phone: +81 3-3498-4629

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