Seigadai

Some diners recommend adding plenty of green onions to the beef tongue at Seigadai. It’s an appealing choice for anyone drawn to tongue among the yakiniku options. One review also speaks well of the lean meat, while another diner singles out the liver and mino. Whether you stick with tongue or try some offal, there are options to suit different yakiniku preferences.

One diner who was visiting for the first time chose the course recommended by the owner and noted the care given to the sauces served with the dishes. If you’re unsure what to order, asking about the course or the recommendations is another option. Bibimbap also gets a recommendation, making it possible to build a meal around the meat or save room for a satisfying finish. Menu options include an assortment of 4 kinds of namul, an assortment of wagyu, and house-made napa cabbage kimchi. These provide some ideas for what to add to the table, whether you want namul or kimchi between bites of meat or a platter of wagyu to share.

Beer and other alcoholic drinks are available, so you can pair a drink with dinner. Reservations are accepted, and booking for dinner is recommended. One diner reported having difficulty being seated without a reservation, so it may be worth checking ahead before your first visit.