01 / ABOUT THE PLACE
About this place
Watching a thick cut of beef cook right on the grill in front of you is part of the draw at Yakiniku 173 in Ebisu. Sold by weight, the signature block harami (skirt steak) and special prime block harami are prized for their satisfying chew and concentrated beef flavor. Beyond skirt steak, block fillet and aged beef tongue can also be ordered in hearty cuts, tailored to the day's butcher supply.
First-time guests often turn to the curated platters. The Special Wagyu Platter lets diners steer their selection toward leaner or more marbled meat, while the 173 Platter combines selected Wagyu with offal cuts on a single plate. There is also a yakishabu platter of thinly sliced beef, served with egg yolk dip or grated daikon and ponzu, showcasing a gentler side of the grill.
Offal and individual meat cuts are detailed throughout the list. Offal staples like liver, first stomach (mino), abomasum (akasen), and third stomach (senmai) sit alongside prized lean and rare cuts such as kamenoko (lower round), ichibo (rump cap), and kainomi (flap meat). Seasonings like scallion sauce pair naturally with tongue, while beer and wine give diners room to shape their own meal.
The seating is arranged primarily around a counter, creating an easy atmosphere to chat with staff about grilling times and cut profiles. Open late from Monday to Saturday and accepting reservations, the shop provides an accessible stop for quiet solo dining, dinner with friends, or an unhurried night out after work.
