01 / ABOUT THE PLACE
About this place
At Kyogyu-So, part of the pleasure is the way the meal moves from bulgogi to udon cooked on the griddle at the end. Diners have remarked that staff sometimes cook the bulgogi for them, and the sequence of savouring the meat before finishing with grilled udon has proved popular. One diner ordered an extra portion of bulgogi before enjoying the udon, while another said the noodles, infused with the meat juices, were especially memorable.
Bulgogi comes with lettuce and kimchi, and the menu offers udon specifically for cooking on the bulgogi griddle. Some diners have wrapped the meat and kimchi in lettuce, adding variety to the meal as it continues through to the final course. Bulgogi costs ¥1,700 per serving and can be ordered from 2 servings. The udon costs ¥360.
For a meal centred on yakiniku, salted beef tongue, skirt steak, loin and kalbi are among the options. Some diners have started with salted tongue and skirt steak before moving on to the bulgogi, enjoying both salt-seasoned grilled meat and bulgogi in sauce in one meal. The menu describes the loin as having a moderate amount of fat, and the kalbi as a dish with deliciously tender, melt-in-the-mouth meat.
Natto yukhoe, made with horse meat, is another option to start with before the grilled meat. The menu presents it as a signature dish, and one diner enjoyed it alongside Wagyu bulgogi and udon to finish. Drinks include makgeolli by the glass or bottle, as well as beer.
Sharing bulgogi around the table and then carrying on to udon makes for a meal well suited to a group dinner. Dinner reservations are available, and the restaurant recommends booking, so it may be worth reserving a table in advance when planning a meal with friends.
