Takibiya

Slices of thick meat seared over charcoal grills are stacked skyward to create the signature dish aptly named Niku no Himalaya. As the headlining specialty of Takibiya Honten, it delivers a striking contrast between a crisp, smoky exterior and a tender, rosy interior, ready to be seasoned at the table with an assortment of condiments and toppings. Diners can order it à la carte starting from portions for 2 (300 g) scaled to group size, or opt for lunch plates named after Himalayan peaks, making it easy to tailor the meal to party size and time of day.

For an unhurried dinner, the course menus built around the Himalaya cut are a dependable option. The Takibiya Course pairs Wagyu Himalaya with fine Wagyu cuts like salted upper beef tongue, skirt steak, premium short ribs, and ribeye, accented along the way by chicken neck meat, grilled eel rice, and a refreshing bowl of house somen noodles to close. All-you-can-drink packages featuring Sapporo Black Label draft beer, highballs, sours, and sake are also available, ensuring smooth pairings for the rich, marbled beef.

Midday visitors can turn to an extensive lineup of accessible charcoal-grilled lunch options. Half-portion sets and combo platters come with free refills on rice and soup. Choices range from combo lunches featuring 8 or 11 cuts at once to curated premium Wagyu lunch courses, making this a practical choice for a substantial weekday meal.

Inside, the restaurant offers counter seating that welcomes solo diners and pairs, standard dining tables, and private dining rooms. Reserving in advance is recommended to secure seats and savor the popular specialty without rushing, whether for a group gathering or an evening focused entirely on grilled meat.