01 / ABOUT THE PLACE
About this place
As it gently cooks on the grill, a fragrant aroma of scallions drifts up from within the wrapped beef tongue. The signature offering at yakiniku kunichan is its wrapped scallion tongue (meibutsu negi tan shio), a distinctive creation where seasoned chopped scallions are bundled inside beef tongue and neatly tied with Chinese chives. The savoury, crisp sear on the outside pairs with the steamed, juicy sweetness of the scallions within, making it an enduring favourite among guests.
Tongue options extend well beyond this single specialty. Diners looking for a substantial, satisfying bite can choose thick-cut tongue (atsugiri tan), while the premium salted tongue (jo-tan shio) delivers a balanced blend of tender fat and crisp texture; limited-quantity "addictive tongue" (yamitsuki tan) offers yet another style for tasting comparisons. The selection of lean cuts and short ribs is equally broad, ranging from eye-catching dragon karubi to fine-grained, flavourful tokujo sirloin, premium skirt (jo-harami), and prized rare cuts such as misuji and kainomi.
Side dishes and finishing plates round out the table nicely between grilled cuts. Refreshing cold noodles with a tangy soup and firm chew provide a palate cleanser, alongside creamy avocado kimchi and comforting wagyu chazuke steeped in rich broth. The drinks list complements the savoury fare with house vacuum lemon sours, draft makgeolli, and whisky.
The dining room is entirely smoke-free, maintaining a calm ambience supported by attentive table service suited to relaxed family meals and casual group gatherings. Because evening seats fill quickly, reserving ahead is advisable if you are making a trip specifically for the signature scallion-wrapped tongue.
