01 / ABOUT THE PLACE
About this place
Around lunchtime on Wednesdays and Fridays, diners head to Onigyu in Tenjincho, near Kagurazaka, drawn by the smell of grilling meats and steaming pots of soup. A standout midday option is the yukgaejang set meal, centering on a spicy, deeply savory soup packed with ingredients that many enjoy finishing kuppa-style by soaking their remaining rice in the broth. Other hearty options include stone-pot bibimbap layered with melting cheese and kimchi, as well as yakiniku lunch sets combining beef tongue, kalbi, and loin.
Come evening, the spotlight turns to authentic Korean fare and tabletop yakiniku grilled over the wire mesh. The beef tongue selection ranges from standard salted tongue to premium cuts and thick-sliced special tongue steaks, complemented by cuts such as wagyu premium kalbi, premium skirt steak, fresh liver, and mountain tripe (mino). Thickly sliced pork belly for samgyeopsal is also popular, grilled until fragrant and wrapped in crisp lettuce along with seasoned scallions and grilled kimchi.
Hearty communal hot pots are another draw, including gamjatang, simmered with pork backbone and potatoes, and gopchang jeongol, rich with melting flavors from beef offal, both pairing naturally with makgeolli and other drinks. Alongside regular tables, the dining room includes sunken kotatsu seating where guests can stretch their legs, creating a comfortable setting for group meals and family dinners.
