01 / ABOUT THE PLACE
About this place
Set along a street in Shin-Nakano, Kaburi welcomes guests with the aroma of charcoal grilling across the tabletop grates. The classic cuts make an easy starting point: crisp, snappy tongue and deeply savory, tender harami (skirt steak). Options like the well-proportioned premium salted tongue and specially selected tongue slices require only a brief turn over the coals to release their concentrated natural richness.
Lean and rarer cuts expand the range, allowing diners to contrast varied textures. Cheek meat (tsurami) deepens in flavor with every chew, while cuts like tomo sankaku (tri-tip) offer a delicate webbing of marbling. Beyond the staples, the grill accommodates regional touches such as Hiroshima-style koune (brisket), meant to be rolled around scallions and momiji oroshi chili-radish puree after cooking. Heart sashimi makes a refreshing raw starter, and simmering beef tendon stew easily bridges the time while meats brown on the rack.
To finish the meal, the kitchen serves its signature Kaburi Don, sparked with green chili heat, alongside springy Morioka cold noodles and Pyongyang-style buckwheat noodles. With tatami seating contributing to an unpretentious setting, it suits everything from relaxed weekend lunches to lively dinners with friends, all at each table's own pace.
