Articles

Articles provided by Mogukatsu MAGAZINE

A visit that takes in most of our signature plates — Kuroda-yaki, the Premium Loin and the seared yukhoe. The writer also notes the atmosphere of our first floor, lined with signed boards, and the pairing of premium tongue with negiajillo.

English text is a translation of the Japanese original.

A popular Shibuya yakiniku restaurant lined with signed boards from celebrities. The room is calm and works equally well for a date or a night out with friends.

We ordered Kuroda-yaki, Kuroda's Premium Loin (soy marinade), sagari, premium tongue with salt, seared yukhoe, negiajillo and a large rice.

Start with the Kuroda-yaki. A beautifully marbled premium cut, coated in soft-boiled egg — it melts in your mouth, rich and deeply savoury.

The Premium Loin is also excellent. Fine lean beef steeped in the house soy marinade; it goes perfectly with rice. The seared yukhoe becomes even richer once you mix in the yolk.

Do try the premium tongue together with the negiajillo. The sweetness of the bubbling spring onion lifts the flavour of the tongue. A must-visit for anyone who loves yakiniku.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A short note on our seared yukhoe, eaten wrapped in Korean seaweed — a way of serving it that we recommend ourselves.

English text is a translation of the Japanese original.

My tip: wrap it in Korean seaweed before you eat it.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A full course of the evening, from yukhoe through the grilled cuts to our cold noodles at the end, with notes on the calm room and the quality of our lean beef.

English text is a translation of the Japanese original.

A calm room where the grilling is done with real care. We began with the beautifully plated yukhoe — rich yolk against the sweetness of the beef, a promising start.

Every grilled cut was of high quality. The well-marbled pieces in particular melt away without any heaviness. The sauces and condiments are generous, and the rice disappears fast.

To finish we ordered the cold noodles: a clear broth with chicken chashu and lemon. Light but full of depth, and exactly right after yakiniku.

Nothing showy — just honest cooking in an honest room. A quiet gem you will want to drop into again.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit to our first-floor tables, written with dates and small business dinners in mind, with notes on the quality of each cut and on the seared yukhoe.

English text is a translation of the Japanese original.

Kuroda sits just beyond Dogenzaka in Shibuya. The interior is stylish and spotless — ideal for a date or a dinner with colleagues.

You can feel the care in every slice; the sweetness and savour of the beef come through clearly. The seared yukhoe is rich and goes beautifully with wine. We added Korean seaweed and wrapped it — delicious.

Thin-sliced beef tongue comes with an unusual spring-onion ajillo, which is the Kuroda way. It is full of garlic and makes you reach for another drink.

Every dish delivers real beefiness, so even a few slices feel satisfying. Recommended for a date or a dinner with someone important.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

Four plates in one sitting — seared yukhoe, Kuroda-yaki, the Premium Loin and thick-cut tongue — with notes on the depth of our lean beef and the heft of the thick-cut tongue.

English text is a translation of the Japanese original.

We had the seared yukhoe, Kuroda-yaki, Kuroda's Premium Loin and thick-cut tongue. The depth of flavour in these lean cuts really impressed me.

Mixing the yukhoe with egg brings out the natural sweetness of the beef. The thick-cut tongue has real substance, and pairs well with the mozuku-and-pepper tsukudani.

The signature Kuroda-yaki uses a specially selected cut of Hitachi wagyu, coated in soft-boiled egg. The rich yolk, the beef and the slightly sweet sauce together are outstanding.

The Premium Loin, steeped in the house soy marinade, is tender and full of flavour — you immediately want another slice.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit summarised under three headings — the beef, the room and the service — with a note on our decision to build the menu around lean cuts rather than fat.

English text is a translation of the Japanese original.

1. The quality shows from the first bite.

You can tell the beef is good. The marbling and savouriness are well balanced, never too fatty, so you enjoy it right to the end.

2. A calm room that feels like an occasion.

Refined and spotless, with room to eat at your own pace. Not too noisy — right for a date, an anniversary or a slightly extravagant dinner.

3. Equally good à la carte or as a course.

Every dish is well made and the balance from starters to the finish is thoughtful. If you want to take your time over good yakiniku, I recommend it without hesitation.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A short, keep-it-for-later rundown of the Premium Loin, Kuroda-yaki, seared yukhoe and our pudding — right through to dessert.

English text is a translation of the Japanese original.

・Kuroda's Premium Loin — a thick cut packed with concentrated flavour.

・Kuroda-yaki — melts the instant it hits your tongue.

・Seared yukhoe — a luxurious plate of sauce and egg yolk.

・"Just a Yakiniku Shop" pudding — as rich as any specialist's. Order it.

1F & 2F Shibumaru-kan, 1-16 Maruyamacho, Shibuya-ku. About 8 minutes from Shibuya Station; open 17:00–4:00.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit that starts with our staff grilling the Kuroda-yaki at the table, and with how it is finished in the soft-boiled egg sauce.

English text is a translation of the Japanese original.

A grown-up hideaway for yakiniku in Shibuya. The signature Kuroda-yaki was the highlight: a member of staff grills it in front of you to exactly the right point, then you coat it in the soft-boiled egg. It melts on contact and the sweetness of the beef spreads out — pure happiness.

The Premium Loin is tender and full of flavour, and the seared yukhoe is wonderfully rich. The tongue with lemon sauce is light and makes the beef taste even better.

Recommended for dates, evenings with friends, or any occasion worth marking.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit built around the lean cuts of our A5 Japanese Black wagyu — premium short rib, skirt and more — described cut by cut.

English text is a translation of the Japanese original.

A restaurant that starts with A5 Japanese Black wagyu and then narrows further to lean cuts.

・Tokusen karubi — finely marbled and never greasy; the sweetness builds as it grills.

・Harami — tender, with a deep beefy flavour that gets juicier the more you chew.

・Premium tongue — good thickness and a springy bite. A squeeze of lemon lifts it.

・Kuroda-yaki — grilled briefly and eaten with soft-boiled egg. The house signature; order it.

・Assorted kimchi — napa cabbage, yam and more, all in one plate.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A return visit, with notes on our fully private room and smokeless grills, and on Kuroda's Premium Loin.

English text is a translation of the Japanese original.

A return visit to this grown-up hideaway in Maruyamacho. With private rooms and smokeless grills throughout, you can eat without worrying about the smell — handy for a date or a special evening.

We started with the seared yukhoe, lightly torched before serving, mixed with egg to draw out the flavour of the beef. The signature Premium Loin has absorbed the house soy marinade thoroughly; it is a lean cut, yet intensely savoury and instantly addictive.

The Kuroda-yaki — beautifully marbled beef coated in rich soft-boiled egg — melts away. We finished with a spicy yukgaejang gukbap with a well-made stock. Thoroughly satisfying.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

An evening with our 12-course Kuroda Course and free-flow drinks, following the order of the courses and the way the seared yukhoe is served.

English text is a translation of the Japanese original.

This time we chose the Kuroda Course (12 dishes) with free-flow drinks — a relaxed way to enjoy excellent beef with a drink in hand.

The seared yukhoe catches the eye first. Coating it in the bright yolk is a small moment of bliss.

The course brings out the house favourites: premium tongue served with the bubbling negiajillo, and the Premium Loin in its special soy marinade.

Assorted kimchi, choregi salad, harami, two kinds of offal, cold noodles to finish and ice cream for dessert — a course without a weak point.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit that begins with our location near Shinsen Station, the modern-Japanese room and the smokeless grills, then follows the meal from the seared yukhoe onwards.

English text is a translation of the Japanese original.

Kuroda sits in a quiet corner of Maruyamacho, within walking distance of Shibuya Station and only minutes from Shinsen. The modern Japanese room and smokeless grills let you concentrate on the food rather than the smoke.

First came the seared yukhoe, lightly torched so the surface carries a toasted aroma; mix in the egg and the savour deepens noticeably. Then the premium tongue — a springy bite and a bright hit of spring-onion salt.

Then one of the house signatures, the Premium Loin in soy marinade. A large, thin slice grilled briefly and eaten with the special soy-based sauce and soft-boiled egg: the flavour of lean beef arrives all at once.

We finished with cold noodles, then the pudding — far richer than expected, and far better than a yakiniku restaurant's dessert has any right to be.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A plate-by-plate account including the seared yukhoe and yukhoe-jang soup, with a note on adding Korean seaweed.

English text is a translation of the Japanese original.

▶ Seared yukhoe — already seasoned, so just break the yolk and mix. The menu suggests adding Korean seaweed, so of course we did; the extra saltiness makes it even better.

▶ Yukgaejang soup — packed with ingredients. Plenty of bean sprouts plus beef, so it feels like good value. Only mildly spicy, so most people will manage it.

▶ Kuroda's Premium Loin — well marbled, meltingly tender, with a punch of garlic. You will want rice with this.

▶ Kuroda-yaki — a member of staff grilled it for us. Dip it into the soft-boiled egg; the marbling makes it melt away.

▶ The sauces — lemon, mozuku seaweed with chilli, and the house sauce. The mozuku-and-chilli one is genuinely unusual. Try it.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit that places us between a neighbourhood yakiniku shop and a high-end restaurant, with notes on how well the room works for a date and on the quality of our A5 beef.

English text is a translation of the Japanese original.

A very popular yakiniku restaurant in the Shibuya–Shinsen area. It keeps the feel of a neighbourhood grill but adds a calm, modern Japanese room, which makes it easy for a date. Not loud, not smoky — somewhere between a local spot and a high-end restaurant.

The A5 beef is carefully selected and the quality shows. What the kitchen really cares about is the seasoning and condiments that go with it — originals you will not find elsewhere.

1. It aims to be the best of neighbourhood yakiniku, and both room and food deliver.

2. Smokeless grills, so it works even if you dislike the smell.

3. A simple, modern Japanese room that suits a date.

4. Original seasonings and condiments give it a flavour of its own.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit that engages with our aim of being the finest neighbourhood yakiniku — why we work with lean beef rather than heavy marbling, and what that means for the Premium Loin.

English text is a translation of the Japanese original.

Close to Shinsen Station, Kuroda sets out to be the finest neighbourhood yakiniku in Shibuya. Rather than heavily marbled beef, it competes on tender, deeply savoury lean cuts — an approach that has won it a loyal following.

The signature Premium Loin draws out the best of lean beef with a house soy marinade and a generous hit of garlic. The Kuroda-yaki, a marbled premium cut coated in soft-boiled egg, is gloriously indulgent.

The tongue is thinly sliced but has a wonderful texture, and pairing it with the negiajillo takes it to another level. Smokeless grills at every table mean little worry about smoke or lingering smells.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026

Articles provided by Mogukatsu MAGAZINE

A visit centred on our premium tongue and Kuroda's tongue, together with walking times from Shibuya and Shinsen stations.

English text is a translation of the Japanese original.

Eight minutes from Shibuya Station, four from Shinsen. In short: everything was outstanding.

○ Premium tongue with salt — has there ever been a more beautiful plate of it? As someone who loves tongue, I could have kept eating forever.

○ Kuroda's thin-sliced tongue — do not underestimate it because it is thin. Good with the negiajillo, good on its own.

○ Kuroda-yaki (with soft-boiled egg) — it simply melted.

○ Kuroda's Premium Loin in soy marinade, the signature — the beef is fine, so stick to 10 seconds one side and 5 the other.

○ "Just a Yakiniku Shop" pudding — house-made. Remarkable. Delicious.

Read the original on Mogukatsu MAGAZINE Reposted：27 Aug 2026