Yoneyama

At Yoneyama in Akabane, part of the pleasure is grilling offal such as heart, liver and skirt steak while you drink. Reviews describing the self-grill style also mention the fun of mixing garlic, ginger, soy sauce, ponzu and sesame oil to create a dipping sauce to your taste.

For a taste of different cuts, cartilage is one option; reviewers have remarked on its crunchy texture. Chire (spleen) is another, described as rich in flavour and a good match for garlic soy sauce. Diners have also praised the heart, liver and tongue, making this a meal well suited to ordering a few cuts and comparing them as they cook.

Another draw is the pork tsukune, grilled by the owner. Some diners have looked forward to its arrival, so it is worth factoring in the wait for the tsukune while you grill the offal.

Drinks that come up in reviews include black Hoppy and sharikīn, made with frozen shochu. One diner also found the icy highball a fresh change. Choose a drink to enjoy between rounds at the grill.

One account of the ordering process says that diners first write their food order on paper. Payment is cash only, so it is sensible to bring cash with you.