Yakiniku Wolf Ikebukuro

Yakiniku Wolf has become a familiar brand among in-the-know carnivores of Tokyo, and that’s all due to its special otodoshi-dare, which has attracted a handful of Japanese media outlets that bring in a surge of hungry foodies trying to see what the hype is all about. The signature dish, the “Harami Bar” is presented in a jug stuffed with a substantial accordion-cut skirt steak, or harami, that gets drenched with the sauce before it gets grilled on the tableside. Beyond this, the best seasonal meats are always available, ranging from A5 wagyu — the highest grade in the beef grading system — to aged beef, fresh offal, and other rare cuts. Their fragrant yukhoe is seared on an iron mesh, crowned with an egg yolk, infused with sauce-flavored smoke and doused with otoshi-dare sauce right in front of customers. Meanwhile, the short rib steams from the high-temperature sauce, cooking the meat to a delectable rare. Meats can be sliced thick or thin when served as sushi, like the ultra-luxe aburi wagyu sirloin nested on top of rice. Don’t know how to enjoy the beef? Servers are happy to explain the types of cuts and the best preparation methods. Dinnertime heaves with a mix of crowds: happy families, chatty friends and satisfied dates. A clean and modern aesthetic engulfs diners and encourages a stylish and fun time.