01 / ABOUT THE PLACE
About this place
Tucked into a back alley in Daimon within a renovated standalone house, Yogozansu is best known for its beef tongue shabu-shabu, where broad slices of tongue are gently swished through hot broth. Drawing the thin-cut meat through the fragrant pot and dipping it into tsukimi tororo—grated mountain yam enriched with an egg yolk—yields a mouthfeel that is refreshing yet satisfyingly rich. Diners can tailor the hot pot with choices such as a spicy mala broth or a lemon base, or opt for lamb shabu-shabu as the centerpiece around the table.
The spread surrounding the hot pot is equally substantial. Thickly cut grilled beef tongue bursting with savor as you chew, crisply fried oversized horse mackerel fillets, and assorted sashimi platters arrive in lively succession. The à la carte selection features creative drinking bites such as cured mackerel and cream cheese sandwiched between crisp daikon slices, as well as squid dressed with sea urchin liver, making it easy to graze according to mood or group size.
All-You-Can-Drink Lineups and Distinctive Historic Spaces
To accompany the meal, all-you-can-drink packages are available both as standalone options and paired with multi-course sets. Alongside staples like draft beer and highballs, the lineup extends to tea highballs brewed with Kaga bo-hojicha roasted green tea or Hokkaido corn tea, plus various shochu and sake labels, making it straightforward to match whatever is on the table. On weekday afternoons, an early happy hour runs from 17:00 to 19:00.
Sliding open the entryway door and slipping off your shoes, you head upstairs to discover spaces that shift in character by level, from rooms highlighting original timber warmth to horigotatsu sunken-floor private rooms lit by chandeliers. From convivial work gatherings to quiet small-group drinks, it offers a sheltered, hideaway ambiance in which to unwind over a drink.
