01 / ABOUT THE PLACE
About this place
One memorable dish at Nikudokoro Ota is grilled tail. One diner recalled that when it was cooked just right, rather than overdone, the fat seemed to melt in the mouth; they savoured every bite, right down to the meat around the bone. It is a tempting place to start before sampling other cuts, such as skirt steak and tongue, a little at a time.
The same diner went on to order skirt steak, describing its sauce as balanced and not too rich. Another visitor wrote about pairing premium tongue, premium loin and premium skirt steak with yukhoe, while enjoying the meal and watching the meat being prepared from the counter. For a meal built around grilled meat, you might work through the cuts that appeal to you, from tongue or loin to skirt steak, and add yukhoe as a starter.
Between rounds of yakiniku, one diner was struck by the neat, pale appearance of raw senmai (omasum). Another described enjoying kimchi and premium omasum before finishing with cold noodles. The menu also includes steamed tail and tail soup, offering ways to try the same cut beyond the grill. For a more substantial finish, bibimbap and stone-pot bibimbap are options.
This is a place for a leisurely dinner. Reservations are available, and booking ahead for dinner is recommended.
