01 / ABOUT THE PLACE
About this place
Tucked along OK Yokocho in Akabane, Tokyoen offers an unpretentious, retro backdrop for an evening around the grill. The main draws here are the house-favourite salted skirt steak (shio harami) and meat seasoned with distinctive aromatics. Offal cuts prepared with ginger or yuzu, as well as tongue with yuzu kosho, cut through rich fats with a crisp, fragrant lift that keeps the palate refreshed.
For a classic grilled meat feast, the lean three-cut platter—bringing together Wagyu short rib (kalbi), skirt steak (harami), and loin (ro-su)—is a dependable order. Mixed offal platters let you sample a variety of textures at once, while slow-simmered beef sinew (gyusuji nikomi) and boiled tripe with ponzu (mino pon) make satisfying nibbles while the meat sizzles on the wire mesh. When it comes time to wrap up, stone-pot bibimbap and warming offal jjigae stew round out the meal.
The drinks list sticks to familiar drinking-den standards, from Sapporo draft and bottled beer to Hoppy, highballs, and assorted shochu sours. While dinner kicks off at 17:00 on weekdays, Tokyoen runs continuously from 12:00 to 23:00 on Saturdays and Sundays, making it just as handy for an early weekend drink around the grill. Reservations are accepted, which helps when planning an unhurried evening of yakiniku.
