01 / ABOUT THE PLACE
About this place
The tongue platter brings together salted tongue, premium salted tongue, thick-cut tongue and the underside of the tongue, making it a good choice for comparing different cuts and thicknesses. At Yakiniku Oto, you can pair it with lean meat and rice dishes to build a meal around your preferences.
One family chose the tongue and lean-meat platters, assorted namul, doteni and rice, then finished with oxtail ramen. Another group ordered extra tongue and enjoyed it with steamed white rice.
The tongue platter is an alternative to ordering salted tongue or premium salted tongue individually. For lean meat, there’s an assorted platter featuring skirt steak, hanging tender, kalbi from between the ribs and Japanese beef loin. You can pick individual cuts or try a wider range in a platter. The menu also includes premium skirt steak, served with a choice of salt and wasabi or sauce, and seared Japanese beef loin with grated daikon and ponzu. Consider which flavours to pair with the grilled meat, perhaps adding white rice or a side of seasoned green onions.
Between rounds of grilled meat, try assorted namul or kimchi. The namul platter includes bean sprouts, spinach and bracken. Oto Niki’s doteni, a simmered dish, is described as a good match for both rice and drinks; it can be ordered before the barbecue or added partway through the meal. For a satisfying finish, consider oxtail ramen, yukgaejang ramen or cold noodles. Diners have enjoyed the oxtail ramen, while a half portion of cold noodles is available for a lighter finish.
There are counter and table seats, and the restaurant is presented as suitable for groups. Reservations are accepted and recommended for dinner. On Abenosuji, you can put together an evening meal that moves from tasting different cuts of tongue to rice and noodles.
