Kasuga

Down a narrow alleyway leading off the Konan Exit of Shinagawa Station, Yakiniku Kasuga offers an unpretentious setting for grilled beef. Its hallmark is an approachable, old-school dining style centered on tabletop gas burners and cast-iron griddles sending up fragrant smoke.

The core beef cuts cover a wide spectrum, from reasonably priced standard kalbi and loin to premium selections such as jo-harami (skirt steak), jo-loin, and special kalbi with a pleasant touch of sweet fat. Contrasting textures add to the experience, whether sampling salted beef tongue seasoned to draw out its savory depth or chewing through resilient cuts of beef cheek (kashira).

Generous Offal Cuts and Well-Matched Sides

Offal is thoroughly represented across the menu, featuring rich, sweet-fatted marucho (small intestine), crunchy jo-mino (first stomach), giara (fourth stomach), and less common items such as shiroyan, the seam connecting the second and third stomachs. Diners unsure of where to start can opt for the mixed horumon platter, which combines several cuts on a single plate. Between heavier bites of grilled meat, crisp choregi salad, kimchi, and boiled white omasum sashimi (shiro senmai sashi) provide palate-cleansing breaks.

The drinks include draft beer, highballs, sours, and makgeolli, which make a filling dinner alongside bowls of steamed rice and piping-hot yukgaejang soup. The restaurant takes reservations, suiting an evening gathering over drinks and grilled meat with colleagues or close friends after work.