01 / ABOUT THE PLACE
About this place
A quick kiss of the grill is all it takes to melt the sweet fat on the aburi jo-loin, the signature cut to try first at Yakiniku Shuka Fukuro in Nishi-Mizumoto. Alongside aburi loin, which yields tender lean meat when cooked gently, the kitchen serves a well-curated beef selection that includes Japanese Black wagyu jo-kalbi (short rib), special jo-kalbi, and geta kalbi (rib finger meat) packed with flavor as you chew.
Beef tongue options are equally diverse, running from staple jo-tan shio to chunky kakugiri salted tongue with a resilient bite, as well as refreshing scallion-and-plum negi ume tan shio. Thick-cut skirt steak (harami) can be ordered with miso, salt, or tare sauce, while offal cuts like jo-mino (first stomach) and korikori (aorta) make it easy to compare textures over the fire.
To round out the meal, diners can turn to Narita-grown Koshihikari rice sourced from contracted farms, stone-pot bibimbap, piping-hot kalbi gukbap, or chilled reimen. Side choices include horse sashimi, yukhoe-style raw horse meat, mentaiko potato cheese, and savory pancakes (chijimi). The drinks list features the house barley-and-rice shochu "Fukuro" as well as the locally themed Kanamachi Golden Highball.
Operating from 17:00 into late evening, the restaurant provides a relaxed, hospitable backdrop whether you are gathering with family or settling in for an easy solo barbecue dinner.
