DAN

Cut by hand upon each order, Kuroge Wagyu beef and thick-sliced prime tongue sourced from the base of the cut take centre stage at DAN in Sengoku, Bunkyo Ward. Paired with house-made sauces designed to highlight the natural character of each cut, the menu showcases varied textures and profiles. From signature thick tongue slices to beautifully marbled and lean beef platters, as well as yakisuki featuring seared, broad cuts of Wagyu ichibo (rump cap), diners cook their selections to taste over tabletop burners.

Lunch Selections Ranging from Value Sets to Beef Cold Noodles

Midday options include the value-oriented Dan Set—combining Kuroge Wagyu with beef tongue and pork belly—alongside kalbi and loin sets, as well as prime tongue platters. Each set includes rice, soup, and side dishes like kimchi and namul, making for an uncomplicated way to enjoy proper grilled meat at lunch. For noodle and stew lovers, the daytime lineup also offers a beef cold noodle set accompanied by quick-seared Wagyu belly slices, along with bubbling sundubu-jjigae sets.

Evenings Accompanied by Whisky, Wine, and Raw Makgeolli

At dinner, counter seats join the regular tables, providing a relaxed setting for unhurried meals. The drinks list is notably expansive, featuring Japanese whiskies such as Yamazaki, Hakushu, and Hibiki, alongside international bottled wines, craft beers, and unpasteurised raw makgeolli. Smaller portions of cold noodles for finishing the meal and house-made raw puddings let guests assemble a leisurely, course-like experience tailored to any group.