01 / ABOUT THE PLACE
About this place
At the Shijo Teramachi branch, the pleasure of yakiniku begins with choosing your cuts. The premium loin from Japanese Black Wagyu A5 is described as tender and full of flavour. Thick-cut premium salted tongue and upper outside skirt are also on the menu, so you can build your meal around the rich taste of tongue or the leaner flavour of outside skirt.
One lunch diner recalled sharing several cuts and dipping lean meat in arai-dare, a sauce with a light tang. It sounds like a good way to compare both the different cuts and the sauce. Some diners have enjoyed grilling their own meat at the table, while others say they were helped with the cooking. The restaurant can suit those who like to manage the grilling themselves as well as those less familiar with yakiniku.
For a final course, try the restaurant’s signature Korean cold noodles in a special broth. They make a refreshing option after grilled meat. The restaurant lists private rooms, table seating and counter seats, making it possible to plan a meal for a group or enjoy yakiniku solo.
