Aya

Watching meat sizzle over smoke rising from a compact tabletop gas stove is at the heart of the experience at Aya. The menu features approachable cuts centered on beef belly (bara), alongside kalbi, salted tongue, and offal like tecchan. Orders arrive in traditional yakiniku fashion, tossed in a rich marinade and piled onto shared platters. The omasum tripe (senmai), paired with its seasoned dipping sauce, is another highlight that goes well with drinks or a bowl of rice.

Beyond the grill, the house chijimi is not to be missed—thick and substantial, yet griddled until crisply browned on the outside and tenderly chewy within. Enjoying a freshly served pancake hot at the table alongside beer or makgeolli is one of the restaurant's distinct pleasures. The kitchen also provides small sides such as kakteki, and fortunate diners may occasionally encounter acorn jelly tofu with its uniquely subtle flavor.

Welcoming guests for dinner from 17:00 to 23:00, the restaurant readily accommodates families as well as larger groups. For an evening of leisurely grilling enveloped in warm, easygoing hospitality, booking a table in advance is recommended.