YAKINIKU TORAJI

At 焼肉トラジ トレーニングセンター店, the meat menu ranges from its signature salted tongue, grilled until fragrant over the mesh, to yaki-shabu: thin slices of meat briefly seared before eating. For a more substantial bite, there is thick-cut salted tongue or the T-cut premium salted tongue. Lighter options include salted tongue and cheek meat served as yaki-shabu sets.

Seasonings for Each Cut, and Plenty of Meat to Choose From

Familiar cuts such as kalbi and harami can be seasoned to suit their individual character. A light salt-grilled seasoning brings out the savoury flavour of harami and premium mino. Kalbi and hire-roast are served with a sauce that goes well with rice, while kalbi from the short ribs and offal come with a black miso sauce to dip in egg yolk. For a more indulgent centrepiece, the T Steak makes generous use of Japanese Black Wagyu sirloin, while the Diamond Cut Harami is scored with a knife to bring out its texture.

From Small Plates to Noodles to Finish

There is a broad choice of side dishes to enjoy between cuts, as well as dishes to round off the meal. Break up the meat with signature Toraji Kimchi, made with bellflower root, or Negibaka, a punchy green-onion accompaniment. To finish, the classic progression is a choice between refreshing signature cold noodles and signature yukgaejang noodles, with their rich, spicy broth. Dessert options include the original Toraji almond tofu and kinako (roasted soybean flour) vanilla ice cream, making it easy to linger over the meal to the end.

Drinks range from draft beer and highballs to wine, Toraji nama makgeolli and non-alcoholic cocktails. In Marunouchi, it is a practical choice for a meal with friends, a family gathering or a dinner centred on a generous spread of meat.