01 / ABOUT THE PLACE
About this place
When taking in the menu at Seven, the tongue selection is an ideal place to start. Offerings range from richly marbled prime tongue and classic cuts to firm, chewable tan-suji (tongue sinew) and thick-cut slabs, allowing guests to compare how texture and flavor shift across different sections and slicing methods. Tan-suji, in particular, releases deeper savory notes the longer it is chewed, making it a reliable companion for a first drink.
While the grill warms up, ordering raw dishes like smooth Japanese Black wagyu yukhoe (seasoned raw beef tartare) or crisp-textured fresh omasum sets a pleasant tempo. When moving on to the grill, tender skirt meat and gracefully melt-in-the-mouth zabuton (chuck flap) share billing with sweet-sauced rumen and grilled beef liver, letting diners balance lean cuts and offal to their preference.
After savoring the rich richness of the meats, finishing with the clear, refreshing broth and smooth slurp of chilled naengmyeon noodles comes highly recommended. Those looking for a heartier conclusion can opt for stone-grilled bibimbap or yukgaejang gukbap, while mango or white peach sorbet provides a light, fruit-driven finale.
The interior includes counter seating that welcomes solo diners without fuss, alongside tables where families and groups of friends can gather comfortably around the grill. Dinner service, especially on weekends, tends to get busy, so reserving a table in advance once plans are set is advisable.
