Yakiniku Tawashi Is a Great Korean Barbecue Find—If You Go by Monday

If you’ve been paying attention, a lot of Korean barbecue joints have been popping up recently. While it’s great that we have a multitude of choices, where to spend our hard-earned money becomes the question.

Consider Yakiniku Tawashi—if you’re craving KBBQ by Monday, July 15. I am gnashing my teeth about discovering Tawashi, only to learn it will be closing for renovations as of July 16.

SEE ALSO: AYCE Nights: My Favorite All-You-Can-Eat Korean Barbecue Spots in Honolulu

Located at 747 Amana St., in the space that previously held New Shilawon Korean Restaurant, Yakiniku Tawashi has taken an unassuming location and made it its own. Naturally, beef is front and center throughout the menu, with Japanese gyutan (cow’s tongue) taking the spotlight.

Grilled beef tongue with minced onions. Photo: Nicholas Hoshida

Slices of premium cuts of washugyu tongue ($29.85) blanket a plate, ready for grilling. With such a high grade of beef, instructions are to grill only five to six seconds on each side before eating. Not to be missed are the seasoned minced onions that accompany the dish. Partially dehydrated to increase the onion’s natural sweetness and umami, this condiment on the freshly grilled tongue makes for beefy nirvana. Chase with a generous mouthful of white rice, grill and repeat.

Combination platter, $69.95. Photo: Gregg Hoshida

The rest of the menu contains further beefy delights, some from Japan (marked as washu) and some from the U.S. Plates of washu beef oxtails are $15, as are plates with ribbons of bone-in kalbi. A combination platter with four cuts each of five washu and American beef is $69.95.

Raw beef intestines, $15. Photo: Gregg Hoshida

If you are more adventurous, make sure to order from the dedicated beef offal section with cow intestine, tripe and heart. There is even a beef organ omakase ($38) offering if you want all of them.

For all meats, you are given the choice of salted, marinated or sometimes with miso. I find the salt alone allows the meat to shine without being masked by shoyu, sugar, garlic or miso. Rounding out the menu are various soups (the kalbi soup is excellent with soft, richly flavored morsels), rice bowls, kim chee, pickled vegetables, beverages and desserts. A limited takeout menu of beefy bentos, soups, namul and kim chee is also available.

Photo: Gregg Hoshida

While the prices are a bit on the higher side, which needs to be mentioned, there are specials that help offset that. Until they close for renovations on July 16, some meats are 50% off, including kalbi, chuck eye roll, rib finger, oxtail, pork jowl and pork belly.

Also of note is the level of service. Grills are regularly changed out, and empty plates are removed sometimes within seconds. This level of attentiveness will keep me coming back to Yakiniku Tawashi—once it reopens. In the meantime, keep checking the website and Instagram for updates.

Open Wednesday to Monday, 5 to 10 p.m., 747 Amana St., (808) 751-1003, yakinikutawashi.com,  @yakiniku_tawashi_honolulu