No. 36 in the world · November 2026
Sumibi Yakiniku Nakahara
No. 36The one to order off the fire
The omakase, cut by cut, with the thick tongue first
What it burns: Charcoal at the table
Kentaro Nakahara, a self-taught butcher, made yakiniku fine dining; each cut is grilled over charcoal for you.
Cook it at home
Galbi: Korean grilled beef short rib
40 min plus 2 hr to overnight marinating · 4 people. Thick-cut short rib, a quick sweet-salty marinade and very hot coals: the Seoul barbecue experience at home, in a cast-iron pan or on a charcoal grill. Mongtan smokes theirs over straw; a handful of soaked wood chips on the coals gives you a hint of it.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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