01 / ABOUT THE PLACE
About this place
Diners who have tried the thick-cut premium beef tongue praise its tenderness and satisfying heft. Yamagatayama’s beef tongue menu includes premium tongue with salt, thick-cut top-grade tongue with salt, tongue with spring onion and salt, and assorted platters. There is plenty of choice, whether you are starting with a single plate or want to compare different cuts.
Some diners order the assorted offcuts, which include both lean and fatty cuts, and enjoy comparing their flavours. Platters come in several sizes, from a plated 100g serving to lattice-style platters of 200g and 400g, and a boat-shaped platter of 600g, making it easier to choose a portion to suit your group and appetite.
Between rounds of barbecue or to finish the meal, noodle dishes are another option, including Yamagata-style dashi chilled noodles and meat soba from Sagae, Yamagata. One diner describes the dashi noodles as slightly sticky in texture and generously portioned. To try more of Yamagata’s local cooking, add imoni stew, chilled tofu with Yamagata dashi, or konnyaku balls.
For a more substantial finish, there is also rice cooked in a clay pot. The menu lists plain rice as well as beef-tail and zunda versions. Private rooms are available, and reservations are recommended for dinner. It is a practical choice for a barbecue gathering or a meal built around sampling Yamagata dishes one at a time.
