Gen

Blanketed beneath a generous drift of finely sliced green and white scallions, the signature two-tone scallion fresh beef tongue makes an immediate visual impression as soon as it arrives at the table. Following the tabletop grilling card, diners cook one side first, turn the tongue over, and pile the scallions on top to heat through gently. The result is a fine balance between toasted allium aromatics and succulent, tender meat. The tongue selection also branches into citrus-bright variations—such as lemon tongue and yuzu tongue—as well as a three-cut tasting platter designed to highlight subtle differences in texture and richness.

Gen purchases whole cattle, making multi-cut assortments one of the most compelling ways to experience the kitchen's range across small, focused portions. Flights such as the whole-carcass 9-cut and 6-cut platters let diners compare delicately marbled loin against the deeper, concentrated savor of lean shin-shin or Matsusaka beef naka-ochi kalbi sliced from near the rib bone. The contrasting fats and textures show best alongside an Asakusa highball or a well-chilled draft beer, both of which cut cleanly through richer cuts.

Beyond table-grilled meats, the kitchen maintains a varied selection of cooked plates and raw-style specialties. Fresh beef liver, briefly blanched in sesame oil and garlic, pairs with drinks as readily as upper mino sashimi dressed with fragrant yuzu. To close the meal, hot stone-pot bibimbap incorporates Yamagata Prefecture Haenuki rice to build an aromatic crust of scorched rice at the base, while chilled Morioka-style cold noodles provide a refreshing, tangy reset.

Lunchtime introduces approachable set meals built around Gen kalbi or skirt steak (harami), with an optional buffet add-on covering Matsusaka beef curry, kimchi, and salads. The dining room is fitted with smokeless roasters and arranged into comfortable booth seating alongside private dining rooms accommodating groups from 2 guests, offering flexibility for anything from a casual midday stop while exploring Asakusa to celebratory group dinners.