Chef and restaurateur Kunio Ichinose opened the first Ikinari Steak in Tokyo back in 2013, with the idea of serving “super thick,” high-quality steaks in a quick and economical way. That means, in part, no sitting down; guests eat while standing at counters. Ikinari now has over 100 locations in Japan. It is so popular that a loyalty program, with a “beef mileage card,” tracks diners by the pounds of steak they’ve eaten and ranks them against other loyal customers.
Ichinose has brought Ikinari to New York City, with its first location in the East Village. Guests can order their choice of ribeye, sirloin, or filet (all wet-aged for at least 40 days) sourced from Aurora Angus Beef in Illinois. There is a minimum weight order, but no maximum limit. Steaks are cooked over an open fire and served on a cast-iron platter along with the daily vegetable. A lunchtime set meal includes a 10.6-ounce chuck eye steak with salad, soup, and rice for $20.
90 E. 10th St. (between Third & Fourth avenues)