01 / ABOUT THE PLACE
About this place
A good place to start at Yakiniku Mido is the salted tongue, described in a review as “slightly thick-cut”. One diner found it tender despite its thickness, and another review conveys why a fan of salted tongue might want to order it again and again. It is listed at 1,430 yen. Top-grade loin and top-grade skirt steak are each 1,430 yen, while other cuts include rump cap at 1,320 yen and cheek at 830 yen. Start with the familiar tongue, then add a plate of any cuts that catch your eye.
There is plenty to choose from among the offal, too. A diner who tried raw centenarian tripe praised its crunchy bite, while another visitor remembered the springy texture of tecchan (large-intestine offal) and how well it went with the sauce. Raw centenarian tripe is on the menu, alongside grilled options such as top-grade tripe at 940 yen, tripe sandwich at 770 yen and abomasum at 660 yen. One review of the offal set mentions tripe, cheek, abomasum and tecchan, among other cuts. The set’s contents and price are not shown on the menu, so this account may help when choosing individual cuts, but check with the restaurant when ordering.
After the grilled meat, you could finish with cold noodles (880 yen) or rice soup (660 yen). One diner enjoyed the refreshing cold noodles; another found the soup’s savoury meat flavour memorable. Choose between a lighter finish and a warming bowl.
The restaurant is described as suitable for both solo dining and groups. Visitors have mentioned counter seating on the 1 floor and tatami seating on the 2 floor. Whether you are sampling cuts on your own or sharing several plates with a group, the focus is on choosing and grilling meat.
