Shichirin-an

Roasting offal over the glowing charcoal of a shichirin highlights both the distinctive chew and sweet fat of each cut. The menu features sensible beef horumon samplers in 3-, 5-, and 8-variety plates, making it easy to sample different parts without committing to large portions. Individual orders of tecchan, beef liver, beef tail-tip bonjiri, and kopchan are priced modestly, inviting you to compare sauce and salt seasonings alongside round after round of drinks.

Those craving substantial meat cuts alongside offal will find chunky cuts of kalbi, Mochi pork loin, and beef loin ready for the grill. Between courses, refreshing small bites such as chicken tenderloin with green chili and grated daikon, or an assorted kimchi plate, keep the palate awake.

To finish, the kitchen turns out hearty noodle dishes, including spicy Aka Mao udon and chilled reimen. Shichirin-an stays open until 3:00 every night, with table seating on the main level and tatami floor seating upstairs on the 2nd floor. It works just as well for an unhurried solo bite over the coals as it does for a late gathering with friends.