01 / ABOUT THE PLACE
About this place
One dish presented as a signature at Yakiniku Kimura is Kimura’s toro-taku kimbap, a seaweed roll served alongside the grilled meat. In one visitor’s account, the meat had the look of negitoro, while the texture of takuan pickles added a contrasting bite; they enjoyed it with soy sauce. Adding a roll to a meal built around grilled meat brings a different rhythm to the table.
Bruschetta is another option that steps away from the usual yakiniku format. One diner described it as toasted baguette topped with seared yukhoe; the menu also lists a portion of 4 pieces for 1,980 yen. It stands out if you want to enjoy the meat in a different form from a rice dish, or choose something to share at the table.
There is a range of cuts to choose from, including loin (kamenoko) at 1,280 yen, premium loin (shinsin) at 1,980 yen and special-grade loin (tomosankaku) at 2,480 yen. Sagari is listed at 2,980 yen, premium mino at 1,780 yen and shimacho at 980 yen, offering choices from leaner cuts to offal. A visitor who grilled thick-cut sagari, dipping it in sauce several times, singled out its fragrant sauce and substantial bite.
To finish, there is cold noodles (1,180 yen) or stone-pot yukhoe bibimbap (1,780 yen). You can choose a refreshing end to the meal after the yakiniku, or round it off with a hearty rice dish.
Dine-in table service is available, and dinner reservations can be made; booking is recommended. For an evening in Asakusa, the menu offers plenty to compare, from the cuts of meat to side dishes and a final course.
