01 / ABOUT THE PLACE
About this place
Order thick-cut tongue and premium salted tongue together, grill them lightly, then tuck into them with rice. One family’s memorable way of eating at Yakiniku Torabo, it makes a good first choice for the table. Thick-cut premium salted tongue and premium salted tongue both appear on the menu, and salted tongue is also featured among the popular dishes. One diner described the thick-cut slices as striking to look at, and said they chose them alongside premium salted tongue to start the meal.
Another diner found the skirt steak satisfyingly meaty, with a moderate amount of fat that was balanced by a light dipping sauce. For a change from the clean, salty flavour of tongue, consider lean skirt steak or Wagyu premium skirt steak. Offal options include tecchan, the large intestine of a cow, and premium mino, described on the menu as crisp in texture and light in flavour. Diners have also mentioned roughly chopped grilled liver and blanched mino, offering the option of pairing grilled cuts with sashimi or blanched dishes.
Between servings of meat, try the kimchi assortment of Chinese cabbage, daikon and cucumber, or the assorted namul. For the final course, choices include stone-pot bibimbap, gukbap and cold noodles; one diner who had visited several times also recalled enjoying the stone-pot bibimbap and abalone porridge. Vanilla ice cream and yuzu sorbet are on the menu for a light sweet finish. The restaurant is described as small, so if you have a dinner date in mind, it may be worth booking ahead.
