01 / ABOUT THE PLACE
About this place
If noodles sound more appealing than yakiniku at lunchtime, spicy udon served with half a portion of rice is another option. It was named as a favourite by someone who often eats here for lunch, and one diner said they finished every last drop of the soup. The menu also lists yukgaejang udon; another customer enjoyed yukgaejang noodles made with the noodles used for cold noodles. With the option to change the type of noodle, it makes for a hearty lunch.
Yakiniku at Sumibi Yakiniku Kannoie is cooked over a charcoal brazier. The rare cut tōgarashi is singled out as a recommendation, while familiar choices such as kalbi and a harami platter are also on the menu. At lunchtime, there is a kalbi lunch set; one diner’s order came with rice, soup, salad and kimchi, among other items. Customers have also mentioned enjoying chijimi, soups and namul alongside the grilled meat. One review noted that the portions of each dish were on the smaller side, making it easy to keep eating.
Alongside beer, the drinks menu offers several types of makgeolli at different strengths. Idong rice and black bean makgeolli are listed at 6 degrees, while the lightly sparkling Sentan makgeolli and fresh Tiger makgeolli are listed at 8 degrees, offering a guide for choosing a drink to go with the meal. The restaurant is described as suitable for both solo diners and groups, with options ranging from noodles and set meals at lunch to an evening meal around the charcoal brazier.
