Yakiniku Shichirin

For tongue, the choice starts with thick-cut salted tongue or regular tongue. The menu lists the thick-cut salted version at ¥2,200 and tongue at ¥900. One diner who tried the thicker cut described it as “just the right thickness”.

There is plenty of offal to choose from, too, including honeycomb tripe, heart, omasum, liver and premium omasum. Order a plate at a time, or try a selection in the assorted offal set, which includes heart, liver, omasum, red centipede tripe and tongue, among other cuts. The set is listed at ¥2,250, with a smaller junior portion at ¥1,300.

The mixed meat platters offer a choice of combinations. The Meat Platter Set pairs short plate, loin and skirt steak; the Premium Meat Platter Set combines premium short plate, premium tenderloin and premium loin. A salt-grilled set features tongue, premium omasum and cheek. These sets are useful when it is hard to decide what to order, or when sharing with a group. One diner recommended the platters and said there was plenty to eat.

For something between bites of meat, add a savoury pancake. One diner recalled the chewy texture of the chive pancake. It is listed at ¥900, while the seafood pancake is ¥1,200. Another diner mentioned pairing charcoal-grilled tongue with lemon, so lemon is an option to consider for seasoning.

Finish with a bowl of cold noodles, bibimbap or yukgaejang hot noodles. On Sundays and public holidays, the lunch menu offers set meals; the yukgaejang set comes with soup, salad, pancake, kimchi, bean sprout namul and rice. It makes for a different kind of meal from the evening barbecue.

Drinks include draft beer, makgeolli and the house red wine called Shichirin Wine. Makgeolli is listed from ¥450 a glass, and Shichirin Wine from ¥500 a glass, giving diners the choice of Korean drinks or wine with their barbecue.