Toshouen

At Toshouen, one of the first choices is between premium and upper-grade fresh beef tongue. Diners who tried both reported that the premium cut was thicker and more substantial, while the thinner upper-grade tongue was easier to eat. Another diner praised the tenderness and almost melting texture of the salted tongue. The restaurant says its fresh tongue is never frozen, and that care goes into everything from sourcing and handling to preparation. Choose the premium cut for its thickness, or the upper-grade option if you prefer a more delicate bite.

To go beyond tongue, add Toshouen kalbi, skirt steak or upper-grade kalbi. The menu also includes loin, upper-gut tripe, offal, abomasum, cheek meat and premium liver, offering a mix of familiar cuts and options for exploring different textures. Kimchi, kkakdugi and namul make good accompaniments. For a final dish, choose bibimbap, cold noodles, yukgaejang gukbap or yukgaejang udon. That leaves room to decide whether to finish with something refreshing or have another rice-based dish.

Drinks include draft beer, highballs, fresh lemon sour and makgeolli, available by the glass or bottle to suit the group. Dinner service runs from 17:00 to 23:00 on Mondays and Wednesdays through Sundays; the restaurant is closed on Tuesdays. Toshouen describes itself as suited to groups and says it can discuss private hire, so consider booking if you have a set number of diners.