Iroha's gyukatsu is covered with a thin, crunchy coating that softens quickly when dipped in sauce. Each diner is supplied with a miniature brazier with which to heat up individual slices of beef that may have cooled off on the plate. The meat is quite tasty after ten seconds on the grill and a brief dip in freshly ground salt, but a splash of the intensely flavored onion sauce makes it even better.
As usual, Iroha's cutlet comes as part of a set meal, here with tororo (grated yam), rice, rather mild pickles, soup, shredded cabbage and a dollop of potato salad. You can vary the size of your meat portion from 100g to 230g or more, and you can leave out the yam (say "tororo nashi") to save Y100. A standard 130g portion without tororo is Y1300.
The small basement shop has eight rather tightly packed counter seats and another six at tables. There may be a line at peak hours, but usually not in mid-afternoon.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.