Richōbō

Along the street in Takanawa, Minato-ku, Richōbō fills its dining room with the scent of seasoned meats grilling over table grates and simmering pots. The restaurant's signature dish, standing alongside its yakiniku, is the horumon hot pot. Its red broth carries a deep garlic punch and holds generous helpings of beef offal, omasum, honeycomb tripe, tofu, and vegetables that meld together as the pot cooks down. The stew comes in sizes to suit different groups, with extra ingredients available to order and finishing staples like udon, porridge, or cheese risotto to catch every drop.

Careful Cuts and Fresh Offal

Before the hot pot arrives, the yakiniku menu offers a focused selection of beef cuts. Jō-tan shio (salted premium beef tongue) served with scallions, as well as the tongue tasting platter combining premium tongue, regular salted tongue, and tongue sinew, provide a clean, tender start. For richer flavor, diners can choose Wagyu skirt steak, tender Wagyu kainomi (flap meat), or a broad whole rib roast. The kitchen also provides specialty offal cuts such as diced fresh liver for grilling, daechang (large intestine), and jō-mino (first stomach).

Korean Sides and Classic Drinks

The menu provides plenty of side dishes between rounds of meat, including seafood jeon pancakes, japchae, Korean seaweed, and namul platters. Cold draft beer, highballs, and assorted shochu sours share the drinks list with Korean specialties such as fresh unpasteurized makgeolli, Chamisul, and Bekseju, which cut cleanly through richer dishes. To finish, diners can choose from cold noodles, bibimbap, or warm bowls such as spicy clam soup and house-made stone-pot kimchi stew.

Table seating gives the evening dining room a relaxed, inviting character suited to small gatherings and family dinners. Set courses that combine grilled meats and hot pot make ordering simple for first-time visitors. Because the restaurant tends to draw steady crowds at dinner, booking ahead once plans are set is strongly recommended.