01 / ABOUT THE PLACE
About this place
When night falls over Kabukicho in Shinjuku, the mango-cut tongue is a natural starting point on the grill. Scored deeply in a crosshatch pattern, the thick-cut beef tongue develops a bouncy bite and rich juices that set it apart from standard thin slices, providing a satisfying alternative to classic salted tongue or scallion-topped varieties. The menu also offers spicy miso tongue flavored with a house-blended paste, giving diners plenty of ways to enjoy the cut.
From Yakisuki to Rare Wagyu Cuts
The meat program at Yakiniku Ikebata is designed to highlight the distinct attributes of each cut. Selections include special Wagyu yakisuki shabu, where thinly shaved sirloin is quickly seared and dipped in a sweet-savory sauce, alongside rare cuts such as misuji with its sweet marbling and aroma, deep-flavored zabuton, and juicy togstrashi chuck tender. Cold and raw-style beef dishes including premium seared liver, senmai sashimi, and seasoned yukhoe allow diners to enjoy beef in various textures from start to finish.
Yuzu-Scented Nikusui and Finishing Touches
The side dishes provide balance throughout the meal. The Ikebata-style nikusui, accented with fragrant yuzu citrus, delivers a comforting broth steeped with beef essence. Diners can crown a bowl of seasoned negitama rice with grilled beef, or round out the meal with chilled cold noodles or a spicy gochujang soup.
A Kabukicho Retreat Open Until 5:00
Open every day from 18:00 in the evening until 5:00 the following morning, the restaurant serves as a reliable stop for late-night gatherings and hearty midnight dining. The quiet dining room accommodates guests with regular table seating and spacious private rooms, pairing grilled meats with beer and wine. The premises allow smoking and accept cashless payments, suiting both lively group meals and late-night stops.
