Yakiniku ZiON

Steps from Sakuradai Station, marked by a lion emblem, Yakiniku ZiON serves Korean-style grilled meats in a casual, upbeat room soundtracked by reggae. Far from a conventional yakiniku shop, the venue welcomes solo diners at the counter as easily as small groups at the tables, making charcoal grilling accessible for any party size.

Once a shichirin charcoal brazier arrives at the table, ordering focuses on the meat selection. Standard, thick-cut, and negi-salt beef tongue appear alongside yakiniku essentials like kalbi, prime loin, and skirt steak. An extensive offal roster includes striped intestine, small intestine, first stomach, and beef heart, each available with either a salted marinade or spicy miso sauce. Diners will also find pork jowl, pork temple, chicken neck, and Jamaican jerk chicken on the menu.

While cuts brown over the coals, side dishes and appetizers help set the pace. Sliced chives tossed with raw egg yolk make for an eye-catching dish, joined by horsemeat tartare, raw third stomach, and beef heart sashimi. Between rich bites of meat, diners balance the meal with ZiON salad dressed in sesame oil or a platter of kimchi, accompanied by highballs, beer, or wine.

The restaurant prepares its Pyongyang cold noodles with fine noodles crafted from buckwheat and potato starch. Their firm bite is set against a chilled broth that blends a simmered meat stock with tangy dongchimi brine made from white radish. Those seeking something warming can turn to sundubu-jjigae rich with clam broth, stone-pot bibimbap, or spicy beef and egg soup with rice.