Juen

For diners who come specifically for tongue, the thick-cut salted version has made a strong impression. One diner described it as juicy after grilling, with pepper and sesame seasoning that paired well with both rice and drinks. Another enjoyed tongue prepared in three ways, especially the premium salted tongue and a dish of thinly sliced tongue served with ponzu. There is plenty of scope to compare different cuts and preparations.

For a selection of cuts on one plate, consider the Juen platter, which combines premium tongue, ribeye, kainomi (flap meat) and tatebara (short plate). The Juen Original Salt Platter brings together kalbi, loin, harami and sausages. Another salt-seasoned platter features Iberico pork, Awaodori chicken and prawns. The offal platter is described as a five-variety selection recommended by the manager.

Sliced beef tripe is another option between rounds of grilled meat. One diner enjoyed its crisp, chewy texture alongside crunchy cucumber, making it a good accompaniment to drinks. Other dishes include seafood chijimi, a Korean-style savoury pancake, japchae made with glass noodles and an assorted namul platter. Add pork ear or trotters for more variety alongside the meat.

A diner who ordered the beef-tail soup recalled tender beef served with pickled daikon and kimchi. It is a dish to keep in mind if you fancy finishing a yakiniku meal with soup. Juen is a yakiniku restaurant in Kachidoki, Chuo City, Tokyo, at 1-chome. It accepts reservations for dinner and group meals.