01 / ABOUT THE PLACE
About this place
Wrapping seasoned salt-and-scallion topping in tsurami adds a small twist to the rhythm of a yakiniku meal. At Yakiniku Dora in Teradacho, the menu pairs salted tsurami with the topping, and a diner singled out the pleasure of wrapping the scallions in thinly sliced meat. Some less common cuts are also offered with a choice of salt, tare sauce or wasabi, inviting diners to find a combination they like.
For something with a distinctive serving style, try the grilled shabu-shabu with fruit and grated daikon ponzu. The menu lists wagyu sirloin grilled shabu-shabu, as well as a half-size portion; one visitor enjoyed it with the ponzu’s refreshing fruit notes. Wagyu boneless short ribs are also available with the same sauce, including a half-size portion, making it easier to compare several cuts. Diners who ordered the substantial whole-cut short ribs and thick-cut tongue also described the differences between the plates, mentioning the fine scoring and tenderness of the short ribs, as well as the grilled shabu-shabu and scallion-wrapped tsurami.
One lunch visitor compared three cuts—kuri, lean loin and premium harami—and described enjoying their different flavours, with rice and soup also included. Another lunchtime diner paired a lean steak with a large serving of rice and soup, and noted the tenderness of the thick-cut meat. Lunch offers a yakiniku meal, while dinner allows diners to gather around the grill and choose cuts and seasonings.
The special sharing sets, available in portions for 2 or 3, are an easy option for groups. The salt-seasoned set combines premium salted tongue, lean loin, domestic pork belly and domestic pork loin; the tare set brings together premium loin, premium short ribs and premium harami. For a little more variety, order individual plates such as the three-kind tongue assortment or combine half-size meat portions. Finish with stone-bowl bibimbap or cold noodles, then warabi mochi with a choice of gelato.
