Feeling like indulging in some premium meat, I had my friend make a reservation at Namaiki (生粋) in Akihabara. This restaurant is part of the Yoroniku group, which I’ve written about before, and offers a more reasonably priced course compared to the original Yoroniku :).
The seats have high backs, giving a semi-private feel and allowing for a relaxing dining experience. The most affordable course starts at around ¥8,000.
We went for the Namaiki Course, priced at ¥8,380 (tax included). It’s the most popular choice among customers. We started with a salad—fresh greens seasoned with a salted dressing.
Of course, I kicked things off with a beer.
Next up was Fresh Tofu with Jelly Topping, enjoyed almost like a soup.
We were then served lean meat sashimi—a beautifully marbled cut. As part of the Yoroniku group, this restaurant is certified to serve raw meat. From here, all dishes were served as portions for two.
Then came the yukhoe (Korean-style raw beef)—absolutely delicious! I fought the urge to hog it all and shared it amicably.
They even provided baguette slices, so I enjoyed it bruschetta-style.
The meal continued with three types of kimchi…
…and namul (seasoned vegetables).
From here, the grilling began. At Yoroniku-affiliated restaurants, the staff grill everything for you. And the grill masters? All stunningly beautiful💕.
We had tongue, lean beef, and pork.
No need to lift a finger.
The pork, being a bit fatty, was paired with green onions for a refreshing bite.
This is tongue. Delicate fat. On top is plum kelp, which is a bit unique. At first, I thought it might be distracting, but it wasn’t at all. It was delicious.
Lean meat.
Wagyu sushi. Lightly seared, so the fat is already starting to melt. Once you place it in your mouth, the texture is indescribable. Absolutely exquisite.
At this point, I added some Japanese sake. The blue hue was beautiful.
Silk sirloin. Richly marbled with fat.
Misuji. Enjoyed by dipping it in broth.
Like this.
Light and refreshing 🙂
And the right is zabuton.
Paired with egg yolk for a sukiyaki-style dish.
The Zabuton was tasty too, but the egg was incredibly rich and flavorful—it completely stole the show.
By the way, there was another cut of meat, but I’ve forgotten its name. It was tender and delicious!
Soup
The meal ended with hand-stretched somen noodles. The thickness was surprising for somen—closer to soba. The noodles were smooth, firm, and delicious.
When it comes to desserts at Yoruniku restaurants, it’s all about shaved ice! There were several options to choose from, and I went with the Shirokuma shaved ice. I’d always wanted to try it, but every time I visited Yoruniku in the past, Shirokuma wasn’t available. So I was thrilled! The gentle milk flavor was delightful.
It had been a while since I indulged in such “high-quality meat,” and this place is as wonderful as ever. Meat truly is happiness.
About
Name Namaiki (生粋)
Open Dinner time
Reservation Available (Tabelog)
Credit card Available
Google Map
