Okura

Some diners say the beef tongue tasting stands out not only for the different flavours of each cut, but also for its springy texture that is still easy to bite through. Starting with tongue and comparing the cuts as you go could be a good way to choose your next plate. Okura’s menu includes a tongue set and Japanese black wagyu tongue, as well as raw harami and moon-viewing loin. Choose tongue or harami to savour each cut on its own, or opt for the moon-viewing loin if you’re drawn to loin served with egg.

One diner says they took a staff recommendation and ordered sagari, finding it tender and full of meaty flavour without feeling overly fatty. A dish eaten with sweet-and-sour pickled daikon also made an impression between bites of meat. It offers a different way to enjoy daikon from grated daikon, and could be a refreshing pairing with the meat. For offal, consider the upper stomach, or jōmino. One report praises its careful knife scoring and satisfying chew. The menu also lists a boiled offal set, grilled liver and senmai, giving diners options beyond lean cuts and tongue.

Another diner describes the yukhoe as a strikingly presented dish of a large slice of meat topped with spring onion and sesame. They enjoyed it with lemon mixed into the sauce, making it an appealing change of pace from grilled dishes. A diner’s account of the three-kind sashimi platter also points to the appeal of visiting for raw meat dishes.

The drinks list includes beer and other alcoholic beverages, with sour cocktails, pink grapefruit shochu highballs and frozen shochu highballs among the options mentioned. Choose a drink to go with the yakiniku and sample a little of everything from tongue to offal over dinner. Eat-in service and table service are available, and reservations can be made.