Tenjuen

When the menu feels hard to narrow down, Tenjuen’s special set is a reassuring place to start: it brings together premium loin, premium short rib and tetchan, or beef intestine. One diner recalled well-marbled meat coated in a savoury marinade, and generous portions in the set. The menu also lists a special set with the same premium loin and short rib alongside toro tetchan, making it easy to choose a spread for the table.

For a leaner cut, premium skirt steak is another option. A visitor wrote that they enjoyed its savoury flavour after searing the outside and leaving the centre slightly rare. There is plenty to explore across cuts, too, from specially selected tongue and premium salted tongue to offal such as hoso, tetchan and premium tripe.

Raw beef heart makes a distinctive bite between rounds of grilled meat. One visitor described it served with a tangy sauce; the menu also includes raw beef omasum and beef tongue yukhoe.

As the meal goes on, rice can be hard to resist. One visitor had planned to drink only, then ordered rice after the meat and was surprised by how good it was. Alongside plain rice, the menu has stone-pot bibimbap and beef-tail gukbap, so diners can keep the focus on yakiniku or round out dinner with a more substantial rice dish.

Visitors also mention the smoky atmosphere of a traditional yakiniku restaurant. For a group dinner in Saiin, reservations are available, making it easier to plan a meal around a set to share.