I visited Niku no Tajima Honten (肉の田じま 本店) with my friends the other day. The restaurant is housed in its own building, located between Sumiyoshi and Kikukawa stations. On the ground floor, there is a butcher shop, while the second and third floors are restaurants. The second floor mainly serves yakiniku, and the third floor offers shabu-shabu and steak. However, yakiniku is also available on the third floor. To start, we headed to the second floor.
Tajima is a wholesale meat supplier. They purchase only A5 and A4 grades of whole Japanese Black female cattle, ensuring high-quality beef at relatively reasonable prices. It’s recommended to make a reservation in advance, as the restaurant is very popular. When we visited on a Friday night, the second floor was fully booked, so we were seated on the third floor.
Here’s a part of their menu. They sometimes have Matsusaka beef leftovers, but unfortunately, it was not available that day.
Another highlight of their menu includes rice dishes, salads, and other side dishes.
We ordered the Assorted beef tongue. The platter included a generous portion of beef tongue: two slices each of the throat root and tongue root, and four slices each of the tongue’s tip and middle. The dish was garnished with chopped green onions.
The throat root and tongue root were both rich and fatty, while the middle section had a crunchy texture. Everything was delicious.
My friend particularly enjoyed the Tajima special salad. The roast beef was, of course, excellent, but the standout was the dressing—it was incredible! Why do yakiniku restaurants often have such amazing dressings? The green asparagus was also a delight. We loved this salad.
My main target for the night was the Special liver yaki-shabu. The term “yaki-shabu” isn’t commonly used. “Yaki” means grilled, and “shabu” refers to the shabu-shabu cooking style. We assumed it meant quickly grilling the liver, similar to how shabu-shabu is briefly boiled. However, we ended up chatting and grilling the liver longer than intended, so it turned into standard liver yakiniku. 😅 Nevertheless, it was tender and flavorful. The liver was served with ginger, green onions, and garlic, which we wrapped together as we ate.
We also tried the Korean spicy cod fish stew. It was packed with ingredients and had a balance of spiciness and sweetness. I think it pairs well with rice !
The recommended dish of the day was the Tripe sashimi. Typically, tripe sashimi is thoroughly boiled, but this version was only lightly boiled and still somewhat raw. The texture was impressive and delicious! However, I found the vinegared sauce a bit too strong, so I opted to enjoy the tripe with yakiniku sauce instead.
As for the leftover Matsusaka beef we initially wanted, they didn’t have it in stock. Instead, we ordered the leftover meat of normal Japanese black beef. The meat was richly marbled with fat. Despite some tendons, we were satisfied with its quality and price!
These dishes paired perfectly with highballs. I love enjoying meat with highballs!
About
Name Niku no Tajima Honten (肉の田じま 本店)
Open Lunch, Dinner
Reservation Available (Hot pepper,
Tabelog)
Credit card Available
URL Website
Google Map
