Shikishima Ponga Yakiniku

Thinly sliced beef tongue is piled generously with chopped scallions and carefully folded before hitting the grill. This folded scallion salted tongue is a signature order that draws many guests. Staff grill each piece right at the table to an optimal level of doneness, coaxing out the sweet juiciness of the gently steamed scallions while locking in the tender, savory depth of the tongue.

Set on basement level 1 just off Shinbashi Station’s Hibiya Exit, the restaurant features clean lines and understated lighting, striking a comfortable tone for post-work meals, casual business dinners, or celebrations. Alongside counter and table seating, private rooms provide an unhurried setting where guests can focus on each cut as it cooks over the flame.

The restaurant highlights wagyu raised at Shikishima Farm, preparing each cut to showcase its distinct qualities. The thick-cut rump steak balances rich, lean beefiness with a gentle marbling, delivering robust, natural depth. Skirt steak marinated in a house blend highlights the meat’s inherent sweetness and pairs naturally with a bowl of rice or a drink.

The side dishes and small plates are just as considered, from crunchy soybean sprout namul and fragrant lightly seared yukhoe to meticulously prepped premium beef rumen. Guests can also opt for course menus featuring seared Kuroge Wagyu sushi or rare cuts prepared for grilled shabu-shabu dipped in yolk sauce, making it easy to share an expansive spread during group gatherings or celebratory meals.

To finish, refreshing cold noodles served with slushy crushed broth ice provide a brisk contrast, while a bowl of yukgaejang gukbap brings simmering comfort from the rich soup. Accompanied by Yamazaki highballs, makgeolli, or the house-exclusive ShinbashiBlue cocktail, the meal offers a satisfying yakiniku experience through to dessert.