焼肉ビアバー ヒレノコウジ 早稲田/江戸川橋 · Restaurant · Wasedatsurumakichō
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Since 2010, this is a one-room counter yakiniku/beer bar run by a Gunma-born owner who’s obsessed with Akagi beef tenderloin and other lean cuts. The trick is real: a water‑cooled far‑infrared roaster that cooks without the usual smoke, so the room behaves more like a bar than a BBQ pit. Meat goes with the house tare—shellfish umami folded into vegetable stock with a sharp edge—plus daikon, wasabi, and Miyakojima snow salt. Beer isn’t an afterthought: 30+ world bottles, many at a flat ¥990. Tabelog slots are limited, so book via the official site for anything beyond a quick duo. Ten seats; smoking allowed.
