Yakiniku Hatagaya

Touches of freshness are conveyed in the polite greenery, framed moss-hangings and entryway plants. Callbacks to the vivid red of muscle against pure white marbling are found in the scribbles of black-board menus and cow-themed art. Yakiniku Hatagaya takes little measures to provide guests with an experience that satisfies all the senses. Each table’s built-in grill allows the enthroned roasting meat to envelop diners in hazy fragrance. Ribbons of fresh vegetables, zucchini, onions, and more, curl and pucker as flames lick from below. The crown of the menu is perhaps the restaurant’s original invention, unikura meshi: a rice bowl topped with juicy wagyu, premium sea urchin, and ikura salmon eggs, bursting with flavor. A selection of craft beers and wine selected specially to go with meat fills in the gaps to create a laid-back bistro atmosphere. For customers on the go, bento boxes filled with yakiniku classics can even be delivered to nearby hotels.