Yakiniku – cuts of assorted meats (predominantly beef) which diners themselves grill over charcoal – is another cuisine that’s usually a group activity. Recently though a crop of hitori-yakiniku (one-person yakiniku) joints have sprung up, with customers eating either tachigui-style (stood up) or sat at a counter.
Sangenjaya’s newly relocated Aka to Shimo is of the latter kind, and has become a favourite for its offering of renowned wagyu beef varieties (Matsusaka; occasionally Tamura-gyu) at knock-down prices (from ¥180 per slice). Diners are each set up with a dinky one-person gas-fired brazier, and Aka to Shimo reports that around 70 percent of visitors come alone.