01 / ABOUT THE PLACE
About this place
Steeped in relaxed, retro Showa-era charm, Karubiyayokocho invites guests to cook their dinner over tabletop charcoal burners. On the grill wire, tender cuts such as premium salted tongue and approachable skirt steak (harami) are popular choices among visitors. Classic yakiniku cuts like offal (horumon) and boneless short rib (karubi) sit alongside sides such as horsemeat yukhoe and chilled noodles, giving tables the freedom to tailor the meal to their appetite.
Plates of kimchi, kakteki, and bean-sprout namul double as appetizers and crisp interludes between rich bites of meat, pairing naturally with beer or wine. For the meal's conclusion or a hot one-bowl course, the kitchen prepares soups, rice-in-broth gukbap, and udon built around boneless short ribs, egg, wakame seaweed, or spicy jantama seasoning.
Dinner runs from 17:00 to 22:00 every evening except Thursday, with table seating suited to casual dinners with friends or family. Reservations are accepted in advance, and the restaurant also packs boxed bento meals such as karubi bento and harami bento, making it an easy choice whether dining in or planning a takeaway meal.
