Hachibei

An omakase course that explores different cuts of beef, one dish at a time, offers a fresh perspective on familiar meat dishes. Hachibei’s menu lists a progression of drinking accompaniments, seasonal vegetables and grilled meat, followed by a beef-tongue harhari hot pot and Chinese-style noodles to finish. One visitor recalls enjoying sesame-dressed honeycomb tripe, raw beef cheek, miso-glazed aubergine and grilled meat, with the sherbet at the end also making an impression. Another appreciated trying less familiar cuts such as aorta alongside grilled dishes, and discovering how the flavour and texture vary from one part of the animal to another. For a meal built around that range, the omakase course at 8,800 yen is one option.

A pairing course is also listed to accompany the meal: 6 glasses, mainly wine, for 4,000 yen. Wine is one choice, while some diners have enjoyed hot sake with the meat dishes, too, leaving room to shape the meal around what you would like to drink.

At lunch, choices include beef-neck stew, a beef-tongue hamburger steak and a bowl of seasonal vegetables with outside skirt. One diner reported that the slow-cooked beef neck was tender and came with rice, red miso soup, salad, and a drink and dessert after the meal. A visitor who chose the beef-tongue hamburger steak found it juicy yet light to eat; rice, miso soup, coffee and a sweet were included, too. Lunch offers another way to explore the character of different cuts, with a single dish and something to enjoy after the meal.