01 / ABOUT THE PLACE
About this place
One dish that catches the eye at Yakiniku Keishu is yaki-shabu tongue: long, paper-thin slices of beef tongue quickly grilled over the mesh. It comes with spring onion, ponzu and grated daikon, and the menu suggests enjoying it in a single bite. Some diners have visited specifically for the beef tongue, making this a lighter option to enjoy between rounds of grilled meat.
For a taste of different cuts, consider the seared beef loin or raw beef heart grilled with salt. The menu recommends lightly searing the loin on both sides and serving it rare, with salt as a suggested seasoning. Diners who ordered the dishes separately have praised the loin’s savoury flavour and the heart’s texture—a chance to appreciate the character of each alongside the yaki-shabu tongue.
For a change of pace, try the bean sprout namul or oi kimchi. One diner who ordered both enjoyed their crisp textures and noted that the oi kimchi contained diced orange. The lightly Japanese-style version they liked is also listed on the menu.
After the grilled dishes, bibimbap or gukbap is available in a half portion. To finish, choose the hearty, spicy Gyeongju jjigae or add a half portion of seaweed soup, depending on how substantial a meal you want.
Yakiniku Keishu in Higashi-Nakano is described as having mostly table seating and suiting meals with groups or family. A diner has also reported that private rooms were available. If you’re planning to gather over dinner, it may be worth booking ahead.
