01 / ABOUT THE PLACE
About this place
Perched on Dogenzaka, Naruge pairs tabletop yakiniku with a broad spread of Korean dishes and drinks. The meat menu ranges from thinly sliced beef tongue to substantial thick-cut salted tongue, alongside prime cuts such as specially selected Tsubasa wagyu upper kalbi, wagyu upper loin, and misuji (top blade). Diners can easily tailor each cut to their preferred doneness. Beyond grilled items, the kitchen turns out tempting starters and meal-enders, including seared yukhoe, low-temperature-cooked wagyu liver sashimi, wagyu nigiri, and wagyu toro-taku rolls.
From Korean Specialties to Hot Pots and Noodles
A colorful supporting cast balances the grilled cuts. House-made kimchi includes standard napa cabbage, kkakdugi radish, and nagaimo yam, joined by seafood or cheese chijimi pancakes, japchae, and tteokbokki. Griddling pork belly via the samgyeopsal set—complete with sanchu lettuce wraps and side dishes—makes for a lively table. For something warm and brothy, options extend to budae jjigae army stew, horumon offal hot pot, and spicy yukgaejang soup. Crisp Pyongyang cold noodles or piquant kalbi ramen round out the meal at the end.
Lunch Sets and Generous Drink Options
Midday diners can choose from value-oriented sets such as kalbi, skirt steak (harami), or premium wagyu kalbi, all served with steamed rice, soup, Korean seasoned seaweed, and small side dishes. Come evening, the beverage list stretches from draft beer and highballs to earthenware crocks of makgeolli, premium Boksoondoga sparkling raw makgeolli, wine, and cocktails. A 2-hour all-you-can-drink add-on for à la carte dining requires 2 food items per guest, fitting seamlessly into group gatherings alongside the restaurant's multi-course menus.
