As the name implies, the specialty of the house at Nikuzushi is meat sushi. It's pretty much like regular sushi but with meat instead of fish, with toppings like Iberico pork, foie gras, teriyaki chicken, beef tongue, and wagyu sukiyaki.

Most of the meat served here is cooked, or at least lightly seared, but you can also get sashimi-style raw horsemeat and raw chicken. Nikuzushi's signature torisashi platter is highly recommended - very thinly sliced, fatty cuts of beef short ribs, seared with a blowtorch at your table and seasoned with salt and pepper.

In addition to the restaurant's interior there's also spacious seating out front, in the building's atrium. This branch offers a small but well-chosen sake selection - ask to see the monthly specials. Budget around Y3500 for food and drink at dinnertime. On Saturdays they're open all afternoon, from noon-11pm, and on Sundays the hours are 3-11pm.