A note on the words: yakiniku is meat you grill yourself at the table. Chijimi is the Japanese name for the Korean savory pancake, kkakdugi is kimchi made from cubed daikon radish, tteokbokki is rice cake in a sweet chili sauce, namul are seasoned vegetables, and gamjatang is a hotpot of pork spine and potato. Senmai is the third stomach of the cow and gatsu is pork stomach; harami is skirt steak. Hakusai is Chinese cabbage, shungiku is chrysanthemum greens, shio-kombu is salted kelp, and otoshi is the small dish brought with your first drink whether you ordered it or not. Chamisul is a brand of soju. Prices are as of this writing (August 2026).
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Korean Yakiniku sisi on AutoReserve (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
I want to eat something good today too. This is Hangover Meshi. As it happened I ended up going to Zushi, and while there I visited sisi, a stylish Korean grilled meat place. Not ordinary yakiniku — Korean grilled meat. Perhaps it is a fairly new shop. It looked fun, so I decided to go in. The tables are round, surrounded by round stools that double as storage.
In the middle they set charcoal, so it is charcoal grilling. Ordering is by QR code. Good.
So, ordering drinks as we went, the plan was grilled meat as the main business with small dishes to pick at.
Now, first things first. Beer.
The otoshi is cabbage dressed with shio-kombu and sesame oil, I think.
Chijimi grilled crisp on the outside with plenty of cheese. Good.
Raw senmai dressed with sesame oil and scallion. The third stomach, I believe.
The hakusai kimchi had sold out, so I chose this instead. It is not very hot, and has the savor and sweetness peculiar to Korean chili.
The charcoal is brought out.
Tongue with scallion and salt (899 yen), and
harami (989 yen), and liver (499 yen).
Grilling meat, and adding more small dishes as we go.
The gatsu comes out in one piece.
And then, while drinking various things, I spotted a gamjatang that looked very good.
I decided to ask for that to finish.
And out came the gamjatang.
It looks tremendously striking. A hotpot of potato and pork spine simmered a long time.
Into that go plenty of shungiku and scallion, with chili scattered thickly over the top. It looks superb.
Simmer it a while and everything softens right down.
It looks very good.
One sip of the broth and the savor of the spine has thoroughly dissolved into it.
The starch from the potato has dissolved in too and given the broth body. Good.
The meat around the bone is full of collagen and it is good. And the pleasant bitterness of the shungiku goes with it extremely well.
Apparently there is a way to finish it too, so we ordered dried noodles and had them made up.
Plenty of cheese as well. Instant noodles at the end is a nicely Korean touch.
The broth has thickened considerably by now, so it is exactly the right density for a ramen broth. Yes, I am full.
So, a place we walked into because it caught our eye — and that gamjatang at the end was very good indeed. With the potato and then the noodles at the finish, it fills you up properly. Grilling meat first and closing with this hotpot is something I would strongly recommend. I drank rather too much Chamisul as well. Very good.
Korean Yakiniku sisi (Yakiniku / Zushi-Hayama Station, Zushi Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
