01 / ABOUT THE PLACE
About this place
Among the cuts laid out over the grill, the tongue selections at Heijyotei are an ideal starting point. Alongside standard premium tongue and substantial thick-cut slices, the signature scallion-topped tongue is cooked over aluminium foil beneath a generous layer of finely minced white scallions, melding aromatic green onion with rich beef flavour. The menu also showcases a strong lineup of lean cuts, including tender fillet loin with a remarkably clean finish, thick-sliced Heijyotei loin, and rare cuts such as misuji (top blade).
Side dishes and condiments provide robust support to the grilled meats. An assortment of kimchi featuring napa cabbage, cucumber, and daikon radish, alongside seasoned namul and colourful, generous salads, offer a refreshing counterpoint between richer cuts. Half-sized supplementary portions serving 4 slices each of kalbi, loin, or offal make it easy to sample a variety of cuts and tailor the meal to your own pace.
Midday dining is well accommodated with options such as yakiniku lunch sets, yakiniku rice bowls, and stone-pot bibimbap sets, each accompanied by soup, rice, and small side dishes. For evening visits, sharing sets designed for 2 to 3 diners or hearty platters for larger gatherings cater well to families and groups. With private rooms, partitioned seating, and dedicated complimentary parking on-site, guests arriving by car can settle in for an unhurried meal.
