A Japanese Culinary Icon: Salted Tongue
When people think of yakiniku, one dish always comes first: Salted Tongue (Tan Shio). This simple yet refined style-thinly sliced beef tongue seasoned with salt and served with lemon-is now a must-order at any yakiniku restaurant in Japan.
But did you know? This style of eating beef tongue is actually a Japanese invention, born in the post-war era and refined through the rise of yakiniku culture.
From Post-War Japan to Yakiniku Menus
Beef tongue has been eaten around the world for centuries-braised in Europe, roasted in the U.S., and stewed in Latin cuisines. In Japan, however, beef tongue only began appearing after World War II, when surplus meat from the occupying forces entered local markets.
The breakthrough came in Sendai in 1948, when a small restaurant began grilling beef tongue over charcoal and serving it with barley rice and oxtail soup. This “Sendai Gyutan” became a local specialty.
By the 1960s, yakiniku restaurants spread across Japan, and chefs discovered that tongue was at its best not with heavy sauces, but with a pinch of salt. Thus, Salted Tongue (Tan Shio) was born. By the 1980s, pairing it with lemon fit perfectly with Japan’s growing taste for lighter, refreshing flavors. Today, “starting with Salted Tongue” has become the standard ritual of a yakiniku meal.
Kuro5’s Specialty: Premium Wagyu Tongue
At Kuro5, we take this history to the next level. Our Salted Tongue is made only from Wagyu “Tan Moto”, the thick, marbled base of the tongue.
- Only two whole Wagyu tongues per store per day can be sourced.
- From each tongue, just a few portions of “Tan Moto” are available.
- This makes it one of the most exclusive cuts in all of yakiniku.
In other words, ordering Kuro5’s Wagyu Salted Tongue means you are enjoying a dish that is truly rare-even in Japan.
How to Enjoy Kuro5’s Salted Tongue
Our Wagyu Salted Tongue is best appreciated in three ways:
- Simply with salt – savor the pure umami of Wagyu.
- With a squeeze of lemon – for a refreshing, balanced taste.
- With wasabi – a Kuro5 recommendation that pairs tongue’s rich fat with sharp, clean spice.
And because such a precious cut deserves the perfect cook, our staff act as your “Yaki Bugyō” (Grill Masters), ensuring every slice is grilled to perfection: charred on the outside, juicy and tender inside.
Salted Tongue Goes Global
What began as a Japanese invention is now spreading worldwide. From New York to Los Angeles, from Seoul to Hong Kong, Japanese yakiniku restaurants proudly serve Salted Tongue. For international diners, it has become a signature symbol of “Japanese Yakiniku.”
Yet even abroad, it is rare to encounter the true Wagyu Tan Moto. That is why many overseas guests seek out Kuro5 in Kabukicho, Shinjuku-the heart of Tokyo’s nightlife-to experience this one-of-a-kind Wagyu delicacy.
Conclusion: A Dish of History and Exclusivity
Salted Tongue may be a relatively new creation in global food history, but in Japan it has become a timeless classic. And at Kuro5, we have elevated it into a luxurious, exclusive experience.
- Only Wagyu Tan Moto is used.
- Limited to just two Wagyu tongues per day, per store.
- Served in three distinct styles: salt, lemon, and wasabi.
- Grilled by our expert staff for perfect doneness.
If you want to taste the true pinnacle of Salted Tongue, there is no better place than Kuro5 in Kabukicho, Ikebukuro,Tokyo. Start your yakiniku journey with this iconic dish-you may find it’s the most memorable bite of your trip.
Kuro5 Restaurant Information
Wagyu Yakiniku Kuro5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, Ikebukuro, Toshima-ku , Tokyo 171-0014
https://en.kuro5.net/restaurant/honten
Wagyu Yakiniku Kuro5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013
https://en.kuro5.net/restaurant/higashiguchi
Wagyu Yakiniku KURO5
Kabukicho
1F Sankei Building, 2-21-4 Kabukicho, Shinjuku-ku, Tokyo
https://en.kuro5.net/restaurant/kabukicho
Official Instagram: @kuro5yakiniku
