The Yakiniku Spot on Bristol

Anjin is a Japanese yakiniku steakhouse in a strip mall on Bristol Street in Costa Mesa. It opened around 2005 and has been packing the house ever since. Every table has a built-in charcoal grill. You order raw meats and cook them yourself, right at the table. The ventilation system works well enough that you won't leave smelling like smoke.

The space is small and intimate. Olive-green leather booths with dividers between tables. Overhead vent hoods. Warm lighting. No loud music. Just the sound of meat hitting the grill.

The Meats

The menu is a la carte. You order by the plate, each one portioned for the grill. The numbering system runs from 1 to 47, and regulars order by number.

The Prime Boneless Short Rib (#1) and Rib Eye (#2) are where most people start. Both are $11.95 on the printed menu. The Marbled Prime Boneless Short Rib (#4) is a step up, with visible fat marbling that renders down over the charcoal. The Marbled Prime Rib Eye (#5) is the most popular premium cut. Tender, juicy, and rich without being heavy.

Salted Tongue (#3) is a signature. Lightly salted, grilled until the edges get crisp, then dipped in lemon juice. It's one of the best items on the menu and converts people who think they don't like tongue.

For the real splurge, there's Kobe Style Beef (Rib Eye) at $32 and A5 Wagyu from Japan at $55. The A5 melts on your tongue.

Beyond the Grill

Pork Cheek (#11) is tender and fatty with a distinct porcine flavor. Squid, scallop, and shrimp are available for the grill too. The Seafood Mix (#17) gets you all three for $16.50.

The Beef Carpaccio (#30) and Marinated Raw Beef with Egg Yolk (#28) are both cold starters worth ordering before you fire up the grill. The carpaccio has a sushi-like texture.

Homemade kimchi ($4.95) is consistently good. Not too spicy, pairs well with rice. The Kimchi Combination (#27) gets you kimchi, radish kimchi, and cucumber kimchi on one plate.

Rice, Noodles, and Soup

The Hot Stone Bibimbap (#43) comes in a sizzling stone pot that makes the rice crispy on the bottom. Seaweed Soup and Egg Soup are light enough to pair with a heavy meat order. The Spicy Cold Noodles (#38) cut through the richness of the beef and make a good palate cleanser between rounds.

Drinks

Japanese beer on draft and in bottles. Sapporo, Asahi, Kirin. Sake runs from house pour at $3.75 to premium bottles like Shichiken Junmai-Ginjo at $21. Shochu cocktails come in eight flavors. House wine and soft drinks round out the list.

The Wait

Anjin does not take reservations. Walk-in only. If you arrive after 6 PM on a weekend, expect a wait. Sometimes 30 minutes, sometimes two hours. The parking lot is small, but complimentary valet is available.

The kitchen stays open until 1 AM, seven nights a week. Late-night crowds thin out the wait. Regulars know to come after 10 PM.

What People Are Saying

"What to order: Prime boneless short rib, beef tartare." Read the full article at the Orange County Register

"If you want to sit down and truly indulge in an epic meal, we say it's worth taking your time at Anjin Japanese Restaurant. The meat is worth savoring, as are the vibes." Read more at Travel Costa Mesa

"Easily the most luxurious course of the night. The meat arrived tender, juicy, and unabashedly beefy, yet well balanced and not overly heavy or rich." (on the Marbled Prime Rib Eye) Read the full review at kevinEats

Travel Costa Mesa called Anjin where the locals go, "locals in the know, that is." OC chefs Carmina Casso and Arthur Ortiz both named Anjin as one of their favorite restaurants in Orange County in OC Weekly's "On the Line" series.

Good to Know

Walk-ins only, no reservations. Expect a wait after 6 PM.
Complimentary valet parking available.
Open 5 PM to 1 AM, seven nights a week. Dinner only.
Cash and card accepted.
The menu images on this site reflect older printed prices. Current prices may differ.

About Anjin