01 / ABOUT THE PLACE
About this place
Even the ice floating in the cold-noodle soup is made from the soup itself, so it is less likely to taste diluted as it melts. It is a small detail that makes this lunch bowl at Daitoryo memorable. The fine, greyish noodles have a satisfying bite, while the simple broth is topped with sweet-and-sour pickled cucumber and cabbage. This is a Korean-style mul naengmyeon, or cold noodle soup. It could round off a yakiniku lunch, or make a meal in its own right on a hot day.
For a more substantial meat-focused lunch, there are US short ribs. One diner who ordered 200g said rice, kimchi and soup could be refilled, and felt that even 150g would be satisfying. Another lunch guest described the red sauce on the US short ribs as rich rather than as spicy as it looked. It may appeal to diners looking for depth of flavour more than heat.
The menu also includes a filling set meal, giving diners options whether they want to focus on meat or make cold noodles the centrepiece. Some yakiniku and offal dishes come with a choice of salt, sauce, miso or red miso seasoning. In the evening, choosing a preferred seasoning can be part of putting the meal together.
