Ce Param

At Ce Param, set on the higher ground of Tabata, the house salted yukhoe is the first dish ordered at many tables. Cut into generous, thick strips and tossed in a salt-based seasoning, the beef offers an unctuous melt in the mouth while highlighting the clean sweetness of lean meat. It works wonderfully as a starter alongside drinks or spooned over steamed white rice.

Between cuts of beef, chopsticks invariably drift toward the geotjeori, a quick-cured cabbage kimchi. With its crisp, fresh crunch, moderate chili heat, and restrained acidity, it functions almost like a palate-cleansing salad. The house Ce Param bunchi salad, fragrant with sesame oil, is another natural partner for grilled meats.

Thick Cuts and Salt Seasonings

To let high-grade beef speak for itself, the kitchen encourages ordering cuts seasoned simply with salt. The menu includes thick-cut Kuroge Wagyu tongue, ichibo (top sirloin cap), and kainomi (flap meat). Diners can explore different textures at the grill, from the tender bite of thick tongue to flavorful cheek (tsurami) and assorted offal.

Rounding Off with Soups and Noodles

After the grill, a hearty bowl of sundubu-jjigae packed with soft tofu or a comforting gomtang broth is a welcome conclusion. Soups can be converted into a gukbap rice soup for an extra 200 yen, offering a comforting finale. The kitchen also prepares its own noodles, including house-made naengmyeon cold noodles and spicy bibim noodles.

Drinks span beer, makgeolli, highballs, and wine to pair across the menu. Dinner is popular and reservations are taken, so securing a table in advance is recommended.