Niku Bar RUMP CAP Kanda

If you're craving succulent steak but want more than the average grilling experience, walk 30 seconds from Kanda Station and head to Niku Bar RUMP CAP. This exciting “meat bar” has a menu that is packed with hearty steaks and grilled proteins made from fresh, rare beef cuts, often sourced in small quantities from a single cow. The highlight is the namesake rump cap, a tender red meat from the thigh that yields only about 4 kilograms per cow. With moderate marbling, the meat is deliberately unaged to let its unadulterated flavor shine when grilled over the charcoal flame by expert chefs in front of guests. But the kitchen also dishes out exciting fusion tapas inspired by Mexican, Italian, and French cuisines, making Niku Bar RUMP CAP feel like an international culinary hub. Before indulging in generous steaks, diners can start with showstoppers like shrimp ajillo, refreshing salmon ceviche or bagna cauda, a bold, warm dip from Piedmont made with anchovies, garlic and olive oil. For drinks, there’s a focus on reasonably priced wine, with over 20 imported bottles from around the world. Draft beer, highballs and cocktails also pair perfectly with the meat and sharable platters. With a stylish yet casual atmosphere and delicious offerings, Niku Bar RUMP CAP in Kanda is the ideal spot for drinking and dining with fun company.