Iwaya

Look out over the Gamōyonchō intersection from a window-side seat and grill your own yakiniku over lunch. At Iwaya, taking time to savour the meat is part of the pleasure. One diner ordered 200g of boneless kalbi and wrote that it went just as well with rice when seasoned with salt as it did with sauce. Other lunch-goers chose different options, including a kalbi lunch, the Kiwami lunch, the Iwaya lunch and a house-made hamburger steak lunch. At lunchtime, diners can choose between yakiniku and hamburger steak according to their own preferences.

Some lunch reviews praise the tender, flavoursome meat and its pairing with rice. The menu also features a lunch option served with a bowl of minced beef rice, adding another choice for those who fancy a rice dish alongside, or instead of, grilled meat. One diner added the minced beef rice bowl to the Iwaya lunch—a useful option if you would like a little more meat and rice.

In the evening, diners can choose individual cuts to suit their tastes. The menu includes salted premium beef tongue, kalbi and premium loin, as well as Wagyu skirt steak and Wagyu hanger steak. Premium selections include thick-cut premium tongue, kalbi, tenderloin and misuji. For a selection of cuts, there are platters such as the three-cut tongue platter, salted platter, premium three-cut platter and popular platter, making it easy to choose according to the group and what everyone wants to eat. The kalbi set on the à la carte menu comes with a Ryū egg: grill the meat, dip it in the egg, then finish with rice topped with the remaining egg. It is an appealing set for anyone who likes to make the final course part of the meal.

There is seafood as well as meat, including grilled king prawn, scallops from Aomori Prefecture and grilled squid. One dinner guest recalled enjoying scallops and squid alongside lean cuts and offal, and getting to try both meat and seafood. The restaurant also has private rooms, making it an option for a group seeking a quieter meal. The choices shift with the time of day: lunch centres on kalbi and boneless kalbi, while dinner brings premium cuts, seafood and sets served with Ryū eggs.