Takechan

Diners have praised the salted tongue for being tender despite its generous thickness. At Takechan, you might start with tongue, then move on to top-grade skirt steak or lean beef. One diner found that the skirt steak paired especially well with wasabi soy sauce. Another highlighted the tender, relatively lean and light texture of the fillet, enjoyed with the same sauce. Lean beef can be ordered with either a house sauce or wasabi soy sauce, making it easy to compare different ways of seasoning the same cut.

The offal selection includes tsurami, kokoro, tripe and tecchan, with a choice of salt or sauce. It offers a change of pace from lean cuts. Some meats, including salted tongue, top-grade loin and rump, can be ordered in half portions, which is handy if you want to sample a few different cuts.

For a final course, choose gukbap or soup. Options include beef soup gukbap, a special curry gukbap, and beef soup with egg and wakame seaweed. Diners have also commented on the gukbap’s generous portions of meat and on a soup that was spicy yet easy to eat. The yukgaejang-style soup comes with mini rice, and its heat can be adjusted. There are several ways to finish, depending on your mood.

One visitor reported that the restaurant has counter seating only, and others have mentioned enjoying yakiniku there on their own. Reservations are accepted. Whether you are planning a meat-focused dinner or want to try several cuts in smaller portions, part of the pleasure is putting together your order.