01 / ABOUT THE PLACE
About this place
Before lighting the grill, a plate of seasoned sashimi or cold appetizers sets the pace at Kinkaen. The seasonal oyster sashimi, available in winter, is a long-standing specialty featuring plump, richly flavored oysters dressed in a sweet-and-spicy house sauce—a dish that brings many regulars through the door on its own. Other cold starters include delightfully snappy pork uterus (kobukuro) sashimi, honeycomb tripe sashimi, pig’s trotters, and pork ear sashimi, giving plenty of reasons to order a beer or sake right away.
Charcoal Grilling over Tabletop Braziers
The main yakiniku course cooks over tabletop charcoal grills. Standard cuts show reliable quality and deep flavor with every bite: thick, juicy salt-seasoned tongue, nicely marbled kalbi, and salted skirt steak. The offal lineup is equally expansive, featuring sweet-savory sauced tripe, liver, jo-mino (mountain chain tripe), and yang—the connective section between the second and third stomachs—inviting diners to compare distinct textures across the cuts.
From Steaming Hot Pots to Abalone Porridge
Beyond grilled meats, the kitchen prepares warming hot pots such as chige sets with customizable fillings, offal stew, and kalbi hot pot, ideal for sharing around the table. At the end of the meal, a gentle abalone porridge brings rich dashi comfort, rounding off the richness of the barbecue and drinks. Dinner is the only service, and tables fill quickly, making reservations well worth arranging in advance.
