Tankiyo

Bite into thick-cut beef tongue cooked slowly over the grill, and a pleasant springiness gives way to rich juices. Tucked in a basement in Akihabara, Tankiyo's signature order is the jō tan shioyaki (premium salted beef tongue). Served in generous, thick cuts, the tongue develops a smoky crust over the charcoal shichirin while keeping its interior tender. Variations like green onion salted tongue and rich miso tongue offer plenty of range across the tongue menu alone.

Beyond tongue, the meat selection remains robust. Highlights include steak-thick yet meltingly tender loin, harami skirt steak packed with deep beef flavor, and lightly seared sirloin, letting diners sample both lean and marbled cuts over charcoal. Steamed barley rice provides an earthy base for the fatty beef, complemented by thoughtful sides like stewed skirt steak and assorted kimchi.

Alongside standard beer, the drink selection features varied craft beers displayed in a refrigerator showcase, inviting guests to pick a bottle that stands up to the bold charcoal-grilled flavors. To wrap up the meal, a bowl of cold noodles with clear broth refreshes the palate, while the grilled banana ice cream rounds out the evening with toasted sweetness.

Down a flight of basement stairs, the dining room fills quickly with reserved parties right from opening time. Tables turn at a brisk pace geared around a roughly two-hour dining window, making an advance reservation strongly recommended.