01 / ABOUT THE PLACE
About this place
On a quiet street in Ryusen, Taito Ward, Ryuen offers charcoal-grilled meats ranging from thick-cut salted beef tongue and tender harami skirt to meticulously prepared offal cuts. The salted tongue, noted with an unpretentious quip on the menu, arrives in thick slices that remain tender and juicy off the grill; pairing it with spicy seasoned scallions tossed in salt and sesame oil accentuates the meat's natural sweetness and savory aroma.
The offal selection is just as thorough, featuring cuts like tecchan large intestine, marucho small intestine, and mino tripe with excess fat carefully trimmed away, sizzling over the grill as an easy match for cold beer or warm rice. Lean cuts such as tender wagyu tenderloin and loin share the bill with rice dishes like lightly seared wagyu nigiri topped with scallions, letting diners explore a broad range of cuts and textures.
To finish, the kitchen turns out comforting bowls like rich gomtang beef bone soup, spicy or mild yukgaejang, and fragrant stone-pot bibimbap. Tatami seating on the 2nd floor offers a comfortable setting for families and groups. With doors open until 2:00 late at night, it is also a dependable stop for a relaxed late dinner over grilled beef and drinks.
