01 / ABOUT THE PLACE
About this place
The fragrant smoke rising from tabletop charcoal shichirin grills immediately sets an appetizing tone. Perched on the second floor of a building along Ome Kaido in Narita-Higashi, Ichiokucho (一億兆) serves authentic yakiniku and Korean dishes in an unpretentious, welcoming atmosphere.
From Tender Rare Cuts to Plum-Sauce Yakiniku: A Diverse Meat Selection
The meat selection ranges widely, covering both everyday standbys and prized cuts suited for special occasions. The zabuton (chuck flap) is especially memorable, with fine marbling that softens over the hot charcoal into a melt-in-the-mouth texture. Diners can also compare different textures and rich sweetness across cuts, whether through thick-cut prime salted beef tongue, the Kuroge Wagyu round sampler featuring shin-shin, kamenoko, and tomo-sankaku, or the Ichiokucho Set combining prime kalbi with offal. Options like kalbi or mino (beef tripe) glazed in tart plum sauce offer a refreshing flavor accent that nicely draws out the savory profile of the meat.
Charcoal-Grilled Lunches and Hearty Korean Specialties
At midday, affordable sets featuring wagyu kalbi or harami (skirt steak) are popular choices for enjoying charcoal-grilled yakiniku in a set-meal format. Alongside lunch sets served with soup and side dishes, the menu provides substantial rice and noodle options, including stone-pot bibimbap and kalbi ramen. Come evening, sharing Korean dishes like generous seafood chijimi, japchae, and spicy jjigae stews over chilled beer or fresh draft makgeolli makes for a lively dinner.
The dining room provides both Western-style tables and tatami seating, creating a comfortable environment for family gatherings with children as well as group meals. Because peak hours can fill up quickly, booking a table in advance is a practical step when planning an evening visit.
