01 / ABOUT THE PLACE
About this place
At Nikudokoro Rin, the steak bowl invites you to vary each mouthful with a choice of seasonings. The menu suggests pairing its roast-beef bowl, made with the rare inside-round cut of 阿波華牛 beef, with wasabi and salt, yuzu kosho and sesame, then sweet soy sauce from Kagoshima. You can start with the beef as it is and experiment with the condiments as you eat. Diners have praised the fresh heat of the yuzu kosho and the way wasabi complements the meat.
The special Japanese black beef steak bowl costs 1,800 yen, or 1,900 yen with 赤彩卵 egg on top. Choose the egg topping if you want to mix the yolk through the beef and rice, or keep the bowl simple to focus on the meat. The menu also says that a larger serving of rice is free. A more lavish lunch bowl pairs 赤彩卵 egg with salmon roe and starts at 2,400 yen. The roe’s saltiness and the egg’s richness add a more celebratory touch; one diner who ordered the steak bowl with extra roe enjoyed combining the yolk with the sauce and changing the flavour with the seasonings on the table.
The bowl comes with komtan soup and pickles. One visitor enjoyed leaving a little rice to combine with the soup, much like a gukbap. Another option is the Japanese black beef komtan gukbap: a rich, milky soup made with Japanese beef and milk, topped with roast beef, with the surface of the rice lightly seared. It offers a different way to enjoy the beef and soup.
Reports describe a counter-only dining room, which also suits solo diners. Listed lunch hours are 11:30 to 13:30, except Sundays. Some visitors note that seating is limited, so making a reservation may be worth considering.
