01 / ABOUT THE PLACE
About this place
Grill the thick-cut beef tongue briefly and enjoy its springy texture. In one diner’s account of a course at Ushiwakamaru Akihabara, tongue with salt was followed by wagyu short ribs, beef skirt steak, beef offal, Korean-style samgyeopsal and bibimbap—a meal built around grilled meat. Another visitor described the satisfying bite of thick-cut meat cooked over charcoal, and the pleasure of pairing short ribs and offal with rice. A course is one option for diners who want to start with tongue or wagyu short ribs, then work their way through a variety of meats.
One diner reported eating the samgyeopsal wrapped in lettuce. This pork dish offers a change from beef, and it can be enjoyed with kimchi and vegetables, wrapped in different ways. The à la carte menu also includes samgyeopsal, pork cartilage, shirokoro and premium beef tripe, giving diners a choice of cuts and offal to explore.
Stone-bowl bibimbap makes a satisfying finish. One diner said they mixed it while the bowl was hot and enjoyed the crispy rice at the bottom—an appealing choice after yakiniku if you still have room for a hearty rice dish. The menu also lists cheese stone-bowl bibimbap and bibimbap served with soup, so you can choose between a lighter finish and the stone-bowl version.
The meat selection includes top blade, skirt steak and short ribs, with some items listed with a choice of sauce or salt. Start with familiar favourites such as tongue with salt and short ribs, then branch out to offal or less common cuts if you know what you like. Lunch and dinner menus are available, along with alcoholic drinks including beer.
