01 / ABOUT THE PLACE
About this place
After a generous serving of thick-cut tongue, should you finish with spicy noodles or fresh cold noodles? At Yakiniku Kotetsu, part of the pleasure is choosing what to have after the grilled meat. “Atsutan” appears on the menu as thick-cut tongue, and some diners have remarked on its satisfying thickness. You can vary both the cut and seasoning with premium skirt steak, premium loin, sauce-marinated Genghis Khan lamb and Kotehoru, offal seasoned with miso. Rice could make a good accompaniment, too.
The spicy noodles can be ordered at a heat level from 1 to 5, so you can decide just how much kick you want after yakiniku. Diners who have tried them have commented on the combination of heat and savoury flavour, as well as the bowl’s egg and minced meat. For a cleaner finish, fresh cold noodles are another option. One diner who ordered the version without toppings enjoyed its chewy noodles and simple broth; it offers a lighter finish than the spicy noodles.
Some describe the interior as having the smoky atmosphere of a traditional yakiniku restaurant, making it a place to enjoy when that setting is part of the appeal. The Sangenjaya branch is described as suitable for groups, and reservations are recommended for dinner.
