Tokyo Kalbi
4.4 (89)restaurant
4.4 (89)Japanese yakiniku where hand-sliced cuts of beef and Kobe short ribs are grilled over smokeless Binchotan charcoal.
Description
Eschewing meat slicers, each cut is portioned by an artisan who analyzes individual muscle characteristics, fat distribution, and fiber placement down to fractions of a millimeter. Diners grill their selections over flameless oak coals, pairing each bite with original soy, spicy, and shio dipping sauces. The method stems from the chef's apprenticeship across major yakiniku kitchens before opening the restaurant to showcase Japanese grilled meat.
