01 / ABOUT THE PLACE
About this place
When an evening calls for both the deep satisfaction of savoring hearty cuts and the relaxed rhythm of sharing plates over wine, Mario's menu serves as an inviting roadmap. True to its name, this dining bar leans heavily into meat, orchestrating everything from introductory small plates to showcase steaks and concluding pastas around rich, savory flavors.
Starting with Cold and Warm Appetizers
Settling in, colorful cold plates and small bites provide an ideal starting point. Groups of 2 or more often begin with the assorted appetizer platter, spreading an immediate variety of meat antipasti across the table. For an à la carte approach, the butcher's tartare—combining aged beef with capers and Spanish garlic, spooned onto crisp slices of baguette—makes a crisp, savory first step. Quick-smoked chicken white liver, cooked gently over low heat, and an assorted duo of house-smoked duck and pork tongue pair naturally with a cold beer or a glass of red. On the warm side, beef tendon simmered in tomato—prepared over a 3-day cycle of blanching, searing, and slow cooking—and mentaiko gratin with molten béchamel sauce and bread keep the table lively.
Signature Skirt Steak and Comparing Aged Beef Cuts
Anchoring the mains is Mario's signature skirt steak, sourced with care and marinated with kombu over 2 days. Seasoned with French rock salt to highlight the tenderness of the lean beef, it comes in both full and half portions, making it easy to adapt to group size and the dishes ordered beforehand. Those looking to explore distinct textures and flavors can compare it with an aged rump steak known for its nutty aroma, aged beef round served with a blue cheese sauce, or domestic beef heart grilled for a distinct snap.
Finishing with House-Bacon Pasta and Dolce
Carrying the savory momentum into the final course, carbonara tossed with house-cured smoked bacon stands at the top of the list. The bold saltiness of the smoked pork and rich sauce coat the pasta, leaving a lingering sense of fullness down to the last bite. For a seafood accent, whitebait and Kujo scallion peperoncino offers a brighter path, while curry risotto made with tender stewed beef tendon provides a rich alternative. Dinner winds down comfortably over house-made bittersweet tiramisu, prepared from the biscuit up, alongside a cup of coffee.
Just a short walk from Oji Station, the casual, relaxed space features table seating well suited to friendly toasts and evening gatherings. Guests can freely order their favorite meat dishes à la carte or reserve one of the set party plans featuring all-you-can-eat options and free-flowing drinks for a lively feast.
