Niku Bar RUMP CAP Ikebukuro Nishiguchi

It’s easy to overlook Tokyo’s Ikebukuro precinct as a dining destination, but Niku Bar RUMP CAP is changing that. Since opening in 2017, this meat bar has quickly made its mark on the west side of Ikebukuro Station by combining top-notch tapas from Mexican, Italian and Spanish cuisines with impeccably grilled wagyu steaks. Ease into things with crowd-pleasers like plump shrimp ajillo, or seasonal vegetables paired with warm bagna cauda sauce — a delicious Piedmont-rooted hot dish made with anchovies, red wine and extra virgin olive oil. The red wine-based bourguignon with shrimp and mussels is a warming dish you might want to try before the mains or perhaps the smoky richness of chicken tandoori. The tapas selection is so enticing that some don’t even need a menu — cured ham and sausages are displayed right atop the counter, ready for the taking. The titular rump cap is the star of the evening. This tender, lean cut from the beef thigh, available in only around 4 kilograms per animal, is nothing short of spectacular — moderate marbling with robust flavor, grilled over charcoal by expert chefs in front of you for an added touch of theater. The kitchen intentionally avoids aging the meat to keep its pure, unmasked taste. For those seeking something more, the menu also offers a selection of rare cuts, including the classically marbled sirloin and flavorful flap meat. If you’ve made it this far without collapsing into a food coma, it’s time to get the wine. The restaurant stocks sparkling, red and white drops, always poured to the brim. With the incredible value diners get from a single course, it’s a wonder how Niku Bar RUMP CAP manages to stay afloat. But with the vibrant atmosphere and delightful medley of dishes, it’s clear: as long as diners are happy, that’s all that matters.