The later it gets, the better the yakiniku tastes

I step through the noren curtain at a time when the streets have quieted down. “Onzarice” is the perfect spot for just such a “slightly indulgent evening.”

It’s a 5-minute walk from the northwest exit of Fuse Station. “Onzarice” is tucked away quietly on the first floor of a building. At first glance, it’s a yakiniku restaurant you might easily miss, but it has many regulars who come here specifically.

In this spot where you can drop in on a whim even late at night, the time spent quietly enjoying yakiniku alone is an absolute luxury. Without worrying about prying eyes, even that sense of indulgence feels like a reward. That’s the kind of night you’ll find here.

Your night of indulgence begins here

A popular item here is the “Raw Harami Yukke.”

It’s rare to find a yakiniku restaurant that serves harami “raw.” That alone shows just how confident they are in the freshness of their meat.

Eating it mixed with a runny egg yolk is simply irresistible.It’s truly a feast of an appetizer, perfect before digging into your rice.

The secret to this freshness lies in the owner’s sourcing. Every day, he travels to Nishinari, inspects the meat with his own eyes, and selects only what meets his exacting standards. It’s a dish made possible by the owner’s discerning eye, honed over more than 15 years of experience at yakiniku restaurants.

The meat sourced in this way includes not only staples like lean cuts, tongue, and harami, but also fresh, tender offal.

Fresh meat gives off a distinct aroma the moment it hits the grill. It may seem obvious, but it’s actually the result of meticulous sourcing—a detail that’s anything but ordinary.

The daily effort and dedication behind this dish are what make the yakiniku more profound and delicious.

Rice and meat are both “stars”

Place the freshly grilled meat on top of freshly cooked white rice and take a hearty bite. That’s the most delicious way to enjoy the food at this restaurant.

The rice is cooked to a firm texture where each grain stands out, making it just right for absorbing the meat’s fat. The white rice perfectly complements the meat.

There’s no “right” way to eat it, but you’ll know the moment you take a bite: placing the meat on top of the rice is what makes it a complete dish. And actually, the most popular rice dish here is the “Mentaiko Rice.”

“Onzaraisu” is just meat—this restaurant doesn’t follow that rule. A generous helping of mentaiko is plopped right on top of the rice. It’s simple, yet strangely delicious. It’s the perfect bowl to finish your meal or to have as a second helping.

The perfect balance is just right

The owner, Shuji, is from Hamada City in Shimane Prefecture and is a baseball fan. It’s nice that live baseball broadcasts play in the background like background music.

Even though he says, “I’m shy,” when you ask for a recommendation, he’ll strike up a conversation with just the right balance of distance, asking, “Are you in the mood for something light today? Or something rich?”

From there, he’ll give you a detailed explanation of the meat options. Through the conversation, you’re sure to find the perfect cut to match your current mood.

The fact that they offer half-size portions is a big plus for solo diners. It’s a thoughtful touch that lets you enjoy a little bit of each of your favorite cuts.

A quiet final drink to round out the yakiniku experience

After you’ve finished eating, you might find yourself craving just a little something more. That’s when the hearty, spicy chige soup is the perfect choice. The piping-hot soup gently wraps around your stomach.

That quiet sense of satisfaction that comes after finishing your meal beautifully rounds out the afterglow of the yakiniku experience. Even as you wonder if you might have eaten a little too much, seeing the bottom of your bowl somehow makes you happy.

It’s the kind of yakiniku experience where, even as you revel in a sense of indulgence, you can’t help but think, “What a great night this was.” That’s what you’ll find here.