Chofu Meat Center

You'll have to walk a good 15 minutes from Chofu Station to reach it, but this classic yakiniku joint is well worth it. Their 'foie liver' is a masterful cold liver dish, prepared using a secret method, seasoned with sesame oil and salt, and topped with an ample helping of spring onions. The name comes from the supremely creamy texture, which actually resembles real foie gras. As for recommendations off the meat menu, the chef's choice platter (for two, ¥1,200) is a combo of beef short ribs and mixed offal, while the white leaf tripe, cleaned of all the black skin, is a true joy for the palate. Finally, the 'tonkoro hormon' is best grilled carefully until slightly brown, making for an addictive combination of a crispy outside and a soft, fluffy inside.