Genkai

At Genkai, the appeal is yakiniku seasoned with a generous amount of sauce—the kind of grilled meat that calls for rice. Diners describe meat served already seasoned, and the pleasure of adding more sauce as it cooks before eating it with rice. Skirt steak, offal and tripe are good options when you want that sauce-forward flavour.

If you are unsure what to choose, the menu ranges from familiar cuts such as premium beef tongue, kalbi and skirt steak to offal, tripe and liver. One diner recalled the premium tongue for its satisfying thickness and texture; another particularly enjoyed the salt-seasoned kalbi. For a meal where the sauce takes centre stage, consider the offal or tripe.

Rice comes in small and large portions, so you can choose whether to make it a substantial accompaniment or keep things lighter. Add a kimchi assortment or bean sprout namul, then consider gomtang soup or cold noodles to finish.

Drinks include draft beer, highballs and lemon sours. You can make a meal centred on grilled meat or take your time over dinner with a few snacks alongside. The restaurant in Kameido, Koto City, opens in the evening; reservations are recommended for dinner.