Oiniku

Salt-grilled beef, chopped wasabi and rice: one diner recalls this simple combination as a highlight of eating at Oiniku, where restrained seasoning lets the flavour of Yonezawa beef come through. The menu offers different cuts to suit different tastes, from kalbi and premium kalbi, with their sweet richness, to lean cuts from the shoulder or thigh and premium lean beef with a moderate amount of marbling. The specially selected marbled beef is described as a way to enjoy both the sweetness of the fat and a tender texture, while still being an option for those who find richer fat a little heavy. One diner enjoyed the salted lean beef so much that they wanted another bowl of rice, adding that even the chopped wasabi went well with it. Choose lean beef if you want to focus on the flavour of the meat with your preferred seasoning, or premium kalbi or specially selected marbled beef if you also want that sweet richness.

Tongue offers a choice of thickness and combinations. Alongside the classic premium tongue are the signature myonegi tongue, wrapped with green onion sprouts, and thick-cut tongue scored for easier eating. The Yonezawa beef black-tongue platter lets you sample premium tongue, thick-cut tongue and tongue tip in smaller portions. One diner found the scored thick-cut tongue tender; it is a good option if thin slices are not quite enough or you want to compare textures. If you are unsure which offal to choose, start with a 3-variety assortment of the day's recommendations, weighing 180g. There is also the pleasure of choosing individual cuts, such as kotetchan, whose juicy fat pairs with miso sauce and rice, or korikori, named for its crunchy texture. Some diners have enjoyed the chew of korikori and urute, or beef throat cartilage. There is plenty to explore if you want to compare the textures of different cuts, not just the tenderness of the meat.

Between grilled dishes, try the seared Yonezawa beef yukhoe, served with house-made sauce and egg yolk. Diners have also praised the colourful presentation of the yukhoe and salad. Red and white wines by the glass are available with the grilled meats, and some guests have enjoyed pairing the two. Beer, highballs and sake are also on the drinks list, so you might choose a drink first and build your meat order around it. To finish, there is cold noodle soup with a slightly spicy broth, or bibimbap topped with namul, kimchi and house-made char siu. Choose between a refreshing end to the meal or a more substantial rice dish.