01 / ABOUT THE PLACE
About this place
Step down the stairs into the basement near Meguro Station, and you are welcomed into a lively room lined with signed autograph boards. YamiichiClub is an offal specialist where you can grill an extensive selection of beef and pork cuts over tabletop charcoal shichirin. Upon sitting down, diners are offered a choice of otoshi seating starter—either a generous bowl of shredded cabbage or house kimchi—making for an enjoyable bite to snack on while browsing the menu.
The offal roster runs from beloved classics to rare cuts rarely encountered elsewhere. 'Doughnut', made from thinly shaved pork Adam's apple cartilage, crisps up nicely over the coals to develop a savory, snack-like crunch that pairs naturally with a highball or cold draft beer. Rich kopchang with bursts of sweet fat, rich thymus sweetbreads (shibire), and thick, toothsome first stomach (mino) showcase stark differences in chew and umami. For an overview, the chef's assortments of 3 or 5 offal cuts offer a well-rounded sampling across various textures.
Beyond variety meats, the Kuroge Wagyu cuts merit equal attention. Thick-cut prime tongue manages to be resilient yet remarkably tender, while prime kalbi displays delicate marbling that satisfies cravings for classic red meat. Creative kimchi platters featuring pickled celery and nagaimo yam, alongside light, crisp omasum sashimi, provide clean accents between richer bites.
Seating includes both counter spots and tables, with under-seat storage designed to keep coats and bags out of the smoky grill air. Because this basement spot stays busy late into the evening, reserving a dinner table in advance is well worth the effort.
