Raw meat requires a little getting used to, but once you’re addicted there’s no turning back. The second sister shop of Aoyama’s famed Yoroniku, Namaiki specialises in uncooked delights. While value for money is what has propelled this less than centrally located spot into the limelight, variety is its greatest strength: the menu lists six types of yukhoe alone, plus a rich selection of meat sushi and sashimi. If you don’t mind burning some cash and have the time to make a reservation, we can’t help but recommend the ¥10,800 chateaubriand fillet katsudon, limited to a handful of diners every day. And if you still have room for dessert, don’t miss the basil and lemon kakigori.