Mikisuke

Mikisuke occupies the 1st floor of a building in Nihonbashi Kodenmacho, filling the air with savory, sizzling aromas and offering distinctly different experiences between midday and evening. Lunch revolves around set meals served on crackling-hot iron plates. Meat arrives over a bed of bean sprouts, giving diners the fun of searing cuts quickly to their preferred doneness right at the table. Options include a daily 2-cut assortment, kalbi-style sets, and loin-style sets, each rounded out with rice and miso soup for a hearty meal.

Tables are set with grated daikon ponzu, rock salt, and sweet and spicy sauces, allowing each bite to be customized as you go. Ordering operates on a pay-first system that keeps service brisk, making it a reliable lunch stop for a satisfying weekday energy boost.

Evenings feature boat-platter courses grilled to perfection

Come nightfall, the room shifts into a relaxed meat tavern. The centerpiece of evening gatherings is the course centered on an eye-catching boat platter of meats. Thick-cut, tender beef tongue, liver, and prime cuts like zabuton and chuck eye are presented artfully, then grilled over the flame by the staff and delivered in sequence at their optimal doneness alongside explanations of each cut. Diners can focus on conversation without having to watch the grill themselves, catching every morsel at its peak.

To cap off the course, the kitchen serves a generous house specialty: crisp tonkatsu alongside curry. Despite arriving after a feast of yakiniku, it has won a loyal following as an unexpectedly easy-to-devour closer. All-you-can-drink packages are available, letting groups unwind over cold draft beer, sours, and sake. As dinner frequently fills up, reserving ahead for evening meals is strongly recommended.