Marumichi

Fat sizzles the moment it hits the wire mesh, and plumes of fragrant charcoal smoke rise to signal the arrival of the signature Super Marucho. Marumichi is an unpretentious yakiniku spot where diners can explore the distinctive characteristics of different cuts, ranging from hearty offal to prime Kuroge Wagyu beef. Alongside small intestines whose sweet fat melts as you chew, the menu features textured large intestine, crunchy upper rumen, and rarer beef offal cuts like lung (fuwa) and reticulum-omasum connection (yan), as well as pork offal.

When deciding where to begin, the daily offal platter of 5 cuts and the Wagyu platter of 3 cuts offer reliable starting points. After savouring the deep beef flavour of lean cuts and kalbi, you can refresh your palate with condiments like seasoned green onions, green onion muchim, or coarsely grated daikon with ponzu. Side dishes like parboiled white omasum sashimi, beef tongue yukhoe, and shredded cabbage arrive quickly to keep the table lively before the grill gets hot.

The drinks menu is built to cut through the rich meat. Pours range from Suntory draft beer in standard mugs to extra-large Otoko-mae steins, mega highballs, and fresh-squeezed citrus sours. Groups can also explore makgeolli, Hoppy, and bottles of shochu, or reserve an all-you-can-drink course for a hassle-free gathering.

For a finishing touch, Marumichi cold noodles offer a tart, refreshing reset, while sizzling stone-pot bibimbap and spicy yukgaejang soup provide warm comfort. Open into the early hours, this convivial dining room is an easy place to raise a glass and enjoy charcoal-grilled meat late into the night.