01 / ABOUT THE PLACE
About this place
At Ittogai Yakiniku Horumon Daigo Oji Honten in Tokyo's Kita Ward, carefully selected Kuroge Wagyu beef and cuts dry-aged for 30 days are served alongside a signature dipping sauce blended with ample fruit and vegetables. By purchasing whole cattle, the kitchen extends its menu far past standard short ribs (karubi) and loin (ro-su), offering a full spectrum of rare cuts and fresh offal.
From Rare Cuts to Market-Fresh Offal
That variety translates directly onto the grill. Options like the daily special lean beef selection or the three-cut lean beef platter highlight cuts in prime condition on any given day—such as ichibo (top sirloin cap), rump, or uchimomo (top round)—making them ideal for appreciating clean, concentrated beef flavor. Prized cuts such as juicy kainomi (flap meat cut from the center of the flank), melt-in-the-mouth tomo-sankaku (tri-tip), and chateaubriand allow diners to alternate between sweet marbling and deep, savory red meat.
Offal delivered directly from the market is another major focal point. Selections range from rich, tender shimacho (large intestine) to crisp senmai (omasum tripe), premium mino (first stomach), heart, and liver, each offering a distinct texture and flavor profile.
Korean Side Dishes and a Broad Drink Lineup
Side dishes provide reliable counterpoints between grilled cuts and solid options for wrapping up the meal. Rice and noodle staples include the house-special spicy dipping noodles (tsukemen), cold noodles, and sizzling stone-cooked bibimbap, alongside yakiniku curry and plain rice sourced directly from Karoku in Niigata's Uonuma region. The bar stocks Suntory The Premium Malt's on draft, assorted bottled beers, sake, honkaku shochu, and unpasteurized raw makgeolli, offering clean pairings that cut through richer grilled meats.
With private rooms and spacious seating layouts, the dining area accommodates both group parties and relaxed family dinners. Set course options like the Ittogui Course and the Oji Honten Course assemble beef tongue flights alongside varied cuts, and can be paired with an all-you-can-drink package. For midday visits, limited lunch sets served on weekends and public holidays include complimentary large rice portions, offering an accessible daytime way to sample the kitchen's beef.
