01 / ABOUT THE PLACE
About this place
Sizable slabs of beef resting in the dining room display case immediately build anticipation for the meal ahead. Located in Shinjuku's Shin-Ogawamachi neighborhood, Niku bouzu specializes in yakiniku with a deep roster of rare cuts, including misuji (top blade) and ichibo (rump cap), highlighting the distinct personality of each cut. Accompaniments like kimchi and dipping sauces are made in-house, designed to complement the character of the beef.
From Signature Meat Shabu to Varied Lean Cuts
The specialty to order first is the signature gokujo niku-shabu. Thinly sliced large cuts are grilled table-side by the staff, yielding a tender, melt-in-the-mouth texture. Lean cuts are equally well represented, featuring options such as togarashi (chuck tender), kuri (shoulder clod), and loin marinated in a pungent garlic sauce, giving diners plenty of ways to tailor their order.
Winding Down with Cold Noodles and Jjigae
Drinks to accompany the meat include crisp draft beer, refreshing "Gin-Toni!!" highballs, and a variety of shochu labels. To finish the meal, the kitchen offers specialties such as house-made cold noodles, sundubu-jjigae, and minced meat soboro rice bowls, ensuring a balanced and satisfying finale. As the restaurant operates only for dinner and seating is limited, reserving in advance is advised.
