Suminoya

Starting with negi tan shio, beef tongue topped generously with spring onions, is one of the pleasures of dining at Suminoya. One diner recalled the even layer of spring onion as a highlight, making it an appealing first choice for anyone who loves the ingredient. The offal menu also features gyu-shibire, a rare cut of beef thymus. The menu describes its springy texture and recommends cooking it thoroughly. One customer found it juicy and tender; it’s a good way to try a different cut from negi tan shio.

If you’re choosing yeast Wagyu, the negi kalbi comes with a grilling tip. Made with geta, a cut from the upper short rib, it is recommended that you fold the meat in half and grill it so the inside steams. Other options include addictive fresh horumon, with a choice of seasoning, and Suminoya harami in a special sauce. You can build a meal around a spring-onion-topped dish and add other cuts to the order.

For a side to go with the meat, try negi munchu: white spring onion dressed with spicy sesame oil. It can be eaten on its own, with meat, or wrapped in sangchu lettuce, offering different ways to enjoy the same spring-onion flavour. Beer and wine are available, too. One diner said they had several refills of makgeolli. If you’re planning dinner with grilled meat and spring-onion-forward sides, booking ahead may be worth considering.