Shotoen

Beef belly is one of the dishes that diners single out at Shotoen. One first-time diner enjoyed it so much that they ordered it again at the end of the meal; the menu describes it as seasoned beef belly. Another diner found the dipping sauce light, making the meat easy to keep eating. Start with the seasoned belly, then add salted tongue or skirt steak to vary the cuts.

Some diners have praised the thin slices of salted tongue. The premium loin, meanwhile, has been described as good value, cut into steak-like strips. That gives you a choice between a lighter serving of tongue and a more substantial cut of loin. Other grilled options include premium tripe, liver, grilled omasum and a mixed grill. One diner particularly enjoyed the liver, making it an option to try alongside more familiar cuts. Namul—seasoned seasonal vegetables garnished with condiments—would make a good accompaniment.

After the meat, you could choose kalbi soup, made by simmering beef ribs, or a light soup with soybean sprouts. The noodle menu includes cold noodles, kalbi noodles and bibim noodles, offering a hearty option or a noodle dish to finish the meal. Beer, makgeolli and highballs are also available to pair with the grilled dishes. Shotoen is used mainly for dinner, and reservations are possible. Some diners report that it can be full, so consider booking ahead if your group size is set.