01 / ABOUT THE PLACE
About this place
The course’s carefully paced progression comes into focus from the first dishes: appetizers and meat grilled with salt arrive as you settle in. It opens with considered plates such as low-temperature-cooked beef heart sashimi, tuna tartare and eel pressed sushi. Then red meat, premium tongue and offal take turns on the grill, with salt as the starting point. The sequence lets each ingredient’s texture and the straightforward savouriness of the red meat stand out, with a refreshing peach sorbet between courses to reset the palate.
A lively second half of rich sauce, white rice and kimchi
As the course moves into its second half, the table takes on a different character, shifting to the bold flavours of meat grilled with sauce. Special rib roast coated in the house’s Honno sauce, soft loin so tender it seems to melt, and sirloin arrive in turn. Generous kimchi and freshly cooked rice alongside bring the flavours together and whet the appetite. Small bites of kimchi rice and samgyeopsal carry the meal’s momentum to the end, balancing the meat’s richness and the sauce’s sweet-savoury notes.
Distinctive drinks and dessert to round out the meal
The drinks include beer, wine and cocktails, as well as a varied selection that stands out at a yakiniku restaurant: house-made craft cola, a chai tonic, Yame tea and apple-vinegar tonic. Chilled Korean-style noodles and ice cream finish the meal, leaving a clean note after the course’s rich flavours.
In a lane in Nihonbashi Horidomecho, the restaurant has an easygoing, nostalgic atmosphere, with counter seating and private-room tables. Book ahead to take your time over the course’s shifts in flavour and its distinctive drinks.
