Yakiniku Kinnikuya Shibuya Dogenzaka PARTⅡ

Set grilled meat in sauce on a chilled raw green pepper, add the special pepper miso and take a bite. At Yakiniku Kinnikuya Shibuya Dogenzaka PARTⅡ, the dish known as “Magic Chilled Raw Green Pepper” costs 308 yen. The menu pairs the pepper’s crisp texture with piping-hot meat glazed in sauce. Rather than eating the meat on its own, diners can enjoy it with vegetables and miso for a distinctive bite.

For a selection centred on Kobe beef, try a platter that lets you compare different cuts. The Kobe Beef Whole-Cow Boat Platter includes 7 varieties, with cuts that change daily. It is listed at 7,678 yen for two servings and 10,780 yen for three, making it an option when you are unsure what to order or want to share several cuts. Individual choices include Kobe beef kalbi and loin, both 1,650 yen. The kalbi offers the sweetness of marbled fat, while the loin balances the flavour of lean meat with marbling. Kobe Beef Steak Yakiniku, served in a thick cut, costs 3,608 yen for 100 g; Kobe Beef Garlic Loin, made with garlic from Aomori Prefecture, is 1,815 yen. The meal can be built around your preferences and appetite.

To carry the yakiniku sauce through to the end of the meal, try Green-Onion Rice for Sauce-Grilled Yakiniku (682 yen), served with fragrant green onions and a special sauce over hot rice. One diner review also recommends the sizzling-plate garlic rice (979 yen), another option for rounding out a yakiniku meal with rice.

In Shibuya’s Dogenzaka neighbourhood, the restaurant offers counter seating and private rooms. On Fridays and Saturdays it stays open until 4 the following morning, making it an option for a late dinner.