01 / ABOUT THE PLACE
About this place
Tucked near a residential pocket of Komagome, Korean BBQ Misono offers charcoal yakiniku in an old-school, unpretentious setting. Smoke drifts from the tabletop grills across a lively dining room filled with everyone from after-work drinkers to families out for an evening meal.
Once seated, a classic way to begin is pairing a cold draft beer or highball with the skirt steak (harami), standard beef tongue, or kalbi, all well-regarded for their tenderness and seasoning. Thinly sliced loin coated in sweet-savory tare is meant to be dipped in beaten egg, making it an easy companion for rice or another round of drinks. Offal selections are equally varied: you can order crisp first stomach (mino), sweet-fat mino sando, kopchang, tecchan, or a mixed platter featuring liver and heart, grilling each cut to your preferred doneness.
Between cuts of meat, the table fills out with assorted kimchi of napa cabbage, daikon, and cucumber, alongside a 4-color namul platter and generous bowls of raw vegetable salad. To close, the kitchen serves hot stone-pot bibimbap and stone-pot yukhoe bibimbap, alongside a solid lineup of soups and noodles including cold naengmyeon, spicy kalbi udon, and soothing ox-tail gomtang.
Seating includes both regular tables and tatami floor areas, allowing groups to settle in comfortably. Because the dining room often fills quickly right after opening in the evening, booking a table in advance is recommended. A slice of orange arrives at the end as a palate cleanser, rounding out the hospitable, down-to-earth service.
