01 / ABOUT THE PLACE
About this place
On the 5th floor of Ariake Garden's commercial wing, Hishakaku serves quality wagyu yakiniku suited for an unhurried meal between shopping stops or around events. Lunch brings options ranging from accessible sets to generous multi-dish trays. The classic wagyu kalbi lunch pairs juicy, marbled beef with white rice, accompanied by salad and soup for a well-rounded meal. Diners can also opt for the tender, subtly sweet skirt steak in the Hishakaku harami lunch, or sample a trio of kalbi, loin, and skirt steak with the Hishakaku mixed lunch.
From yakishabu to specialty cuts: an expansive à la carte selection
For à la carte orders and evening gatherings, distinctive beef cuts take center stage. The premium wagyu sirloin loin yakishabu is cooked right at your table by staff, with three seasoning styles to choose from: sukiyaki, grated daikon with ponzu, or salt with yuzu kosho. The kitchen also highlights rare cuts such as wagyu misuji (top blade), taken from the shoulder in small amounts from each head of cattle, along with lean wagyu wrapped around salted spring onions, using cuts like rump or aitchbone.
Side dishes and finishing plates round out the grilled meats. House kimchi made with crunchy dried daikon, an assortment of four kinds of namul, and sizzling hot stone-pot bibimbap keep the rhythm of the meal lively. For a light finish, the house cold noodles feature an aromatic dashi broth and come in both full and half sizes.
The drink list ranges from draft beer and wine to matcha highballs, fruit liqueurs, and non-alcoholic sparkling berry drinks. With a dedicated kids' yakiniku set available, the restaurant easily accommodates families and groups alike.
