Kayoutei

When choosing meat at Kayoutei, the differences between the premium Wagyu cuts are a good place to start. One diner recommends hiuchi, described on the menu as a particularly well-marbled cut from the thigh, with a balance of lean meat and marbling and a rich flavour. Compare it with misuji, prized for its tenderness and fat that melts in the mouth, or kainomi, which has a moderate amount of fat and lets the flavour of the beef shine. Each cut offers something different to explore.

For an easy way to put together a broader selection, try the Family Set, which includes short rib, loin, skirt steak, offal and sausages, and add another dish or two. One diner who ordered the Family Set and several other items for two also enjoyed an assortment of kimchi, then chose stone-pot bibimbap and cold noodles to finish. The bibimbap is served in a hot stone pot and is meant to be cooked thoroughly before eating. Korean cold noodles are described as cool and slippery, with a smooth texture; Kayoutei’s house-made version comes with chicken chashu.

Kimchi made with Chinese cabbage, daikon and cucumber is another option alongside the barbecue, as is an assortment of namul—seasoned vegetables including bean sprouts, spinach, namasu and bracken. Drinks include beer and wine, as well as makgeolli, described as having a balance of sweetness and richness. There are plenty of ways to match a drink to a meal centred on grilled meat.