Hien

The generous cuts sizzling over the grill and the charcoal smoke drifting upward quickly set the mood at Hien. The thick-cut premium salted tongue is sliced generously, delivering rich flavours of lean beef and fat with every bite. Alongside standard cuts like kalbi and loin, the menu offers juicy skirt steak (harami) and refreshing yuzu tongue, making it easy to tailor your selection.

Speciality cuts and varied pork options are another draw. Haneshita (chuck flap), patterned with fine marbling, and tender kainomi (bottom flap) are available in half portions, practical for diners wanting to sample several cuts. Pork options are just as substantial, featuring Kagoshima Kurobuta pork kalbi, richly sweet Iberico pork, and Iberico pork neck (tontoro).

Between grilled meats or at the end of the meal, comforting Korean staples round things out. Served in an earthenware pot, the abalone porridge has a gentle, nourishing depth that makes it a popular final course. Well-balanced accompaniments include the punchy, spicy Daegu-style soup, kalbi gukbap, horsemeat yukhoe bibimbap, and a seafood-packed chijimi pancake.

Located in a quiet part of Kojima, Taito Ward, the restaurant offers both table seating and tatami-style zashiki spaces. From daytime visits focused on casual charcoal grilling to leisurely family or group dinners around the coals, Hien serves as a dependable choice for quality yakiniku.