01 / ABOUT THE PLACE
About this place
A meal at Beef Table in Yutenji is best started with the raw beef selection before lighting the grill. Seasoned salt yukhoe, classic yukhoe, and gyuwasa—where the sharp kick of wasabi lifts the natural depth of the meat—make for a vivid opening spread. Moving on to the charcoal grill, options include salted tongue, loin, and medium kalbi with its rich, sweet fat, alongside deeply savory harami (skirt steak) and finely textured kainomi (flap meat), each cut brought to its best over fragrant glowing coals.
While crafting an à la carte spread has its own appeal, the B.T Course lets you sample the kitchen's strengths in a well-balanced progression, covering vegetable dishes, small plates, 4 grilled items, a rice dish, and dessert. Slower-paced accompaniments such as miso-simmered beef tendon, crisp choregi salad, and an assortment of kimchi round out the table, pairing easily with draft beer or highballs. For the finish, diners can choose from refreshing cold noodles in a clean broth, hearty gomtang soup, or a sizzling stone-cooked bibimbap.
Step down into the basement dining room and you will find a laid-back interior accented by wood tones and surfboard decor. Seating is arranged primarily around comfortably spaced tables, allowing guests to talk and dine without worrying about charcoal smoke. Because the restaurant operates only for dinner and capacity is limited, booking ahead once your evening plans are set is advisable.
