This is another place I visit often, because you can always count on fantastic meat here.
Fresh lemon sour
These days this is almost the only drink I order. It is so refreshing.
Gyutan (beef tongue)
As always, the yakiniku starts with gyutan. It cooks quickly and tastes light. I do not think I have seen many people eating beef tongue in Korea. In a way it may be a culture unique to Japanese-style yakiniku.
Bean sprouts
This is another one of my favourites here.
Assorted horumon (offal platter)
The freshness is to die for.
Harami (skirt steak)
No way this could taste bad..
Tontoro (pork jowl)
The fat is rich and nutty, and it has a nice chew.
Cabbage
I ordered one as a stand-in for a salad.
Marinated horumon
Salt or marinade, both are delicious.
Barley rice
I ordered some rice too.
Zabuton (chuck flap)
It is a fatty cut and not cheap either. But the taste is great.
Jo-kalbi (premium short rib)
If otoro is the crown jewel of sushi, then jo-kalbi is the crown jewel of yakiniku. “Jo” means premium, and “tokujo” means extra premium. The jo-kalbi here melts away in your mouth like snow. If you want to taste real wagyu, this place is without question the best choice. The only thing is, they only have a small amount of jo-kalbi, so it seems to sell out fast. It comes down to your luck that day.
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