01 / ABOUT THE PLACE
About this place
Shōtai-en’s yakiniku sukiyaki is made with thin slices of finely textured, lean beef thigh, dressed with a sauce specially made for the dish. Give the meat a quick sear, then choose how to eat it: wrap it around the spring onion served alongside, or coat it generously in tororo with egg yolk. The first option keeps things light; the second adds the richness of egg yolk. Choosing between them together could be part of the fun.
Among the meat dishes, one diner said the medium loin (thigh) stood out for its beefy flavour and satisfying bite. On another visit, a guest grilled the medium loin with sauce over charcoal and enjoyed the balance of lean meat and fat, as well as its deeper flavour with every bite. It is a good option when you want the classic satisfaction of yakiniku with a bowl of white rice. The upper-grade salted tongue, served with plenty of chopped spring onion, also won praise from a diner who enjoyed the combination. Those keen to explore the tongue selection can also look for the “600-hour aged tongue” on the menu. The wine suggested to accompany beef tongue is Whispering Angel, a fresh, dry rosé. There are options here beyond the familiar pairing of yakiniku and beer, including a glass of wine with the meal.
Soup makes a good accompaniment during the meal or a way to finish it. One visitor described the gomtang soup as generously filled and rich in the flavour of beef tail; the menu also offers the option of turning it into gukbap. For a final dish, there is cold noodles, while steamed wagyu beef tail is another way to enjoy meat. One diner found the tail meat falling-apart tender and particularly good with sesame salt.
A charcoal-grilled yakiniku meal may suit a group choosing dishes together; one diner also noted that the grill was changed regularly. Dinner reservations are available and recommended. If you are planning a meal built around your choice of yakiniku sukiyaki, with extra meat or soup, consider booking ahead.
