3/F North Tower / Shangdu SOHO
/ 8 Dongdaqiao Lu / Chaoyang / +86 10 5900 9739
Sizzle & Dip
With its roots believed to lie in the traditional Korean barbecue technique of bulgogi, the Japanese tabletop-grilled beef and offal yakiniku method ensures delicious morsels tenderised and sear-sealed over charcoal. And at Taolu Grill & Bar, Beijing’s new outpost of the Tokyo yakiniku chain Shotai-en, those morsels come thick and fast, ranging from heavily marbled sliced steak to somewhat more challenging cuts like tongue and intestine. With its simple interior of polished cement and black communal table, countertop and booths complete with multiple industrial overhead smoke extraction ducts, the accent is firmly on the charcoal action and chalkboard menu.
Start by all means with pickled vegetables, but don’t be tempted to fill up on the various other main meat dishes on offer before you get to the grilling. Choose from a range of chunky vegetables as additional grill items to your selected cuts – elect for the classic lettuce wrap if you prefer, but either way a good dunking into the wasabi and soy-based dipping sauces is the default routine for the full charred and tender yakiniku experience. In case you’re in need of carb-based comfort, order up a spicy bowl of Korean classic bibimbap (savoury mixed rice, vegetables and kimchi) and don’t worry, if your DIY BBQ technique is rusty, there are plenty of friendly staff on hand to make sure you don’t lose your sizzle.