01 / ABOUT THE PLACE
About this place
A set course is one way to build a meal at Shirahige around A5 premium wagyu, with dishes from the opening bites through to the final course. The menu includes thick-cut premium fresh tongue with salt, wagyu cheek, skirt steak grilled with tare sauce and seared nigiri made with A5 premium wagyu. Starters include an assortment of kimchi and mixed namul, as well as a seasonal vegetable salad. Diners who have recorded their course meals describe a salted meat platter featuring thick-cut tongue, chicken and wagyu cheek, followed by tare-grilled cuts and an assortment of offal—a chance to try a little of several different things.
One diner who tried another course singles out oysters grilled with butter and soy sauce. Some courses let you choose between authentic Morioka cold noodles and yukgaejang gukbap to finish. One diner who opted for the noodles praised their bonito-stock broth. After a generous helping of grilled meat, you can choose how to end the meal: with cold noodles or yukgaejang gukbap.
If you are ordering à la carte, seared nigiri made with A5 Omi beef or Sendai beef is another option. Pair it with the kimchi assortment and mixed namul for a bite before the barbecue. This yakiniku restaurant is in Omori-kita and accepts dinner reservations. Reservations are recommended, so booking ahead can help when planning a group meal or choosing a course.
