01 / ABOUT THE PLACE
About this place
At Yoshida, the charcoal-grilled offal is a good place to start, with plenty of different cuts to choose from. One diner particularly enjoyed nodomoto: a thick, chewy cut whose flavour, they said, deepened with every bite. The same diner found the upper tripe crisp and chewy, while the fatty tripe stood out for its sweetness. Another guest praised the thickness and tenderness of the thick-cut tongue, making it a tempting choice alongside the offal.
The “Yami-mori” platter comes in small and large sizes and is an option if you’d like to try a selection of cuts chosen for you. One report mentioned shimacho and marucho in the assortment that day; its contents are not fixed, so ordering it means seeing what turns up. If you prefer to choose your own cuts, the menu also lists heart, kobukuro and the less common ichibo.
Between rounds of grilled meat, add kimchi, which one diner described as distinctly spicy, or finish with cold noodles. Other options include red, white and black versions of gomtang soup, Katsuura tantanmen and Yoshida ramen, so there is a range of noodles and soups to choose from. Drinks include draft beer, Hoppy, makgeolli and wine by the glass, among other choices.
