Kakuo

For beef-tongue fans, there is the pleasure of comparing top-grade Japanese Black Wagyu beef tongue with salt and thick-cut Japanese Black Wagyu beef tongue with salt. One visitor reported that the thick-cut tongue, about 1 cm thick and scored before cooking, was more tender and easier to eat than it looked.

One platter combines top-grade loin, top-grade short ribs and skirt steak. A higher-grade platter is also available, offering options to suit different tastes and appetites. Salt-seasoned beef omasum and a kimchi platter of Chinese cabbage, cucumber and cubed radish would make good accompaniments.

Some diners recommend the mango sorbet for dessert. The dining room has been described as becoming private when its door is closed, making it an option for a group meal.