Kakuoh

For beef-tongue fans, the Kakuoh Salted Tongue Assortment brings together premium, extra-premium and thick-cut salted tongue for comparison. Some diners have singled out the satisfying springiness of the thick-cut pieces and enjoyed them with salt and lemon or green-onion salt. With both thin and thick slices to try, the platter makes a distinctive first order for a barbecue meal.

Another option for sharing is the Kakuoh Special Yakiniku Assortment, which includes kalbi, loin, premium harami and grilled vegetables. One diner reported being surprised by the size of the extra-premium loin, grilling it first and then cutting it into smaller pieces. Grilled vegetables and namul between richer cuts offer a change of pace and a chance to compare the different meats.

For something different, try the Japanese black wagyu seared shabu: thinly sliced meat is briefly seared and dipped in a sauce with egg yolk. One visitor remarked that the sauce clung well to the meat and that the thin slices were pleasingly tender. Enjoy it with rice, or save room for noodles at the end of the barbecue.

Diners have described the Yukgaejang Ramen as a generously topped bowl with beef, bean sprouts and bracken fern, and noted how well the soup clings to the fine noodles. Yukgaejang is also available with rice rather than noodles, as Yukgaejang Gukbap, so you can choose the finish you prefer.

Kakuoh has private rooms and is presented as a convenient option for group meals. It is listed as open every day from 18:00 until 7:00 the following day. For a late-night barbecue, you could share tongue and assorted grilled meats before finishing with noodles or gukbap.