01 / ABOUT THE PLACE
About this place
A meal here often opens with the satisfying snap of gutjori kimchi, prepared to order, and rich Wagyu yukhoe bound with a luscious egg yolk—an appetising prelude to the charcoal-grilled meats to follow. Tucked into an alleyway in Akasaka, Yakiniku Honma focuses on Iwate Prefecture's acclaimed Maezawa beef alongside an extensive selection of fresh offal.
Maezawa Beef and Carefully Sourced Offal
Highlighting both lean depth and marbled sweetness, the Maezawa beef offerings include seared chuck served with a house-made grated daikon sauce, as well as a sukiyaki-style loin accompanied by a sweet sauce and rich egg. Other creative cuts feature thin-sliced inner round prepared Korean shabu-shabu style with plenty of vegetables in a dedicated sauce, alongside the limited-quantity "wasabi brick," a thick skirt steak cut meant to be cut through with fresh wasabi. The offal lineup is equally deliberate: sweet, melt-in-the-mouth large intestine, tender rumen with just the right chew, and thick-cut beef heart seared crisp on the exterior while keeping the center rare. Those seeking a range of textures can opt for the daily 5-cut offal platter, or explore the tongue platter combining salted beef tongue with underside cuts.
From Refreshing Sours to Simmered Soups
Between cuts, whole-fruit crushed lemon sours or draught Yebisu beer provide a bright counterpoint to the grill. For the finish, options span specialty gomtang soup simmered for 2 days to concentrate its broth, silky Morioka cold noodles, and the chef's Maezawa beef curry. The meal can conclude on a sweet note with smooth almond jelly or blue salt ice cream.
Inside the understated dining room, counter seats and tables accommodate solo diners, casual dinners, and small gatherings alike. For evening visits, booking ahead is recommended.
