01 / ABOUT THE PLACE
About this place
Tokyo Punch recommends cooking its roast on one side, leaving it rare. Some diners who have tried it have commented on how tender it is, and finishing the cooking yourself is part of the appeal. There is also premium roast, salted tongue, skirt steak and kalbi, making it easy to sample a few different cuts over the course of an evening.
For a first dish before the barbecue, try the Japanese-style seared roast carpaccio. The roast is briefly seared and served with grated ponzu and spring onion, to be enjoyed rare without further grilling. Some diners have described the roast carpaccio as having a melt-in-the-mouth texture. Kimchi, namul and Tokyo Punch salad offer easy options to share while you wait for the meat.
If you want to plan through to the end of the meal, the standard course includes salted tongue, skirt steak, roast and kalbi, along with kimchi, namul and noodles to finish. A more substantial course adds tripe and other offal, roast carpaccio and ice cream; for the final dish, choose Tokyo Punch ramen or cold noodles. The ramen has a light soy-sauce broth made with beef tendon and chicken stock, while the cold noodles come in a clean-tasting broth made with chicken stock and bonito flakes.
