01 / ABOUT THE PLACE
About this place
When you want to explore the distinct character of each beef cut, the menu at MEGUMI in Hikawadai serves as a clear guide. To get the grill going, the 4-cut fresh tongue assortment—combining tongue root, center, underside, and tip—offers a straightforward starting point. While you can also order thick-cut special fresh hanasaki tongue with salt or premium fresh salted tongue individually, a platter that contrasts the textures of different cuts on a single plate pairs seamlessly with your first drink. Pre-grill starters are plentiful as well, including white omasum sashimi, beef tendon with yuzu ponzu, and reservation-only premium Wagyu roast beef yukhoe.
The main progression is driven by rare Wagyu cuts organized neatly into kalbi and loin categories. Diners can set their own pace, alternating between richly marbled cuts like chuck flank (zabuton) and bottom sirloin flap (kainomi) and lean, firmer cuts such as rump, shin-shin, and turtle (kamenoko). For those undecided, platters like MEGUMI Kiwami Premium M SIZE, featuring premium fresh salted tongue and fillet, or MEGUMI Kiwami Special M SIZE, which incorporates Japanese pork, spread a wide spectrum of meats across the table at once. Offal cuts are also thoroughly represented—including shimacho, marucho, and premium Wagyu liver—making a 4-variety hormone platter an easy way to savor caramelized, savory fat.
To conclude the meal, robust rice dishes await, from piping-hot stone-grilled bibimbap and stone-grilled garlic rice to Wagyu curry. The options for winding down are distinct: refresh your palate with Morioka cold noodles, or savor a rich broth with beef bone and offal ramen or spicy yukgaejang soup. With full course menus also available, the restaurant provides a welcoming setting for dinner with groups and families alike.
