01 / ABOUT THE PLACE
About this place
For a taste of different cuts, the 3-cut Wagyu platter makes a good centrepiece. The menu describes it as a selection of 3 kinds of Wagyu chosen for their condition that day, priced at 5,800 yen. Diners who ordered it have noted the contrast in texture from one cut to another, and meat so tender it seemed to melt in the mouth. Some also enjoyed it with rice and kimchi, making it an easy choice when you want to build your meal around grilled meat.
Tongue comes in a couple of options: thick-cut tongue for 4,000 yen and premium tongue for 2,200 yen. One diner who ordered the thick-cut version remarked that it was lean and scored on both sides. Another meal included premium tongue with salt and lemon, alongside heart and liver. Whether you want to focus on tongue or sample a few different cuts, choosing how to put your order together is part of the appeal.
For offal, tecchan (large intestine) and hoso (small intestine) are each 950 yen, while premium mino (first stomach) costs 1,000 yen. If choosing by cut feels tricky, the offal mix at 2,500 yen is another option. Add some sides between bites of meat, such as napa cabbage kimchi or namul for 500 yen. The kimchi assortment is 1,000 yen; the menu describes it as authentic kimchi made by Koreans.
To finish, Korean cold noodles and bibim noodles are each 1,200 yen, while oxtail soup costs 1,500 yen. One diner found the Korean cold noodles not too sweet and particularly good with kimchi. Choose noodles for a lighter finish to the grilled meat, or add oxtail soup, depending on how hungry you are.
One visitor’s account notes that the restaurant has limited seating, and recommends booking for dinner.
