01 / ABOUT THE PLACE
About this place
Start with thick-cut tongue, then move on to skirt steak or loin. At Unoh花? (Unohanazonoten), grilling as you eat around the table is part of the pleasure. One diner described sharing a platter of meat, taking turns grilling it and enjoying dinner together. Salted tongue, green-onion salted tongue and thick-cut salted tongue are separate options; the menu lists thick-cut salted tongue at ¥1,380 and green-onion salted tongue at ¥1,150. One visitor also remarked that the tongue had been cut into easy-to-eat pieces, making it a natural place to begin.
For a meal centred on meat, one diner ordered premium salted tongue, yukhoe with a soft-boiled egg, skirt-steak and ichibo (rump cap), and enjoyed them with wasabi and grated daikon sauce. Another had skirt-steak with oxtail soup. The menu features premium Japanese Black Wagyu skirt steak as well as the signature jumbo skirt-steak steak. Alongside choosing cuts, diners can shape the meal with condiments and soup.
Premium mino is an option for anyone who enjoys a springy bite. The menu describes its texture as satisfyingly chewy, while the offal selection includes fatty tecchan and crunchy arterial meat, each with its own character. If choosing feels difficult, consider the assorted offal platter, listed as the day's recommendation. Chinese cabbage kimchi, yam kimchi and an assortment of namul are available alongside the grilled meat.
For a final course, choose bibimbap with soup (¥650), stone-pot bibimbap (¥950) or cold noodles (¥800). One diner particularly enjoyed the cold noodles, an option for those who like to finish a barbecue meal with a chilled dish. The menu also includes beer, wine and chuhai, making the restaurant a good fit for a group dinner with dishes to share.
