SG Group’s Shingo Gokan is famous for his edgy watering holes that combine mixology and gastronomy on the fringes of Shibuya, and one of his latest ventures – SGN – is no exception. The menu features varieties of premium Japanese beef, like Tosa Akaushi Wagyu, which have been responsibly raised and are more expensive than regular beef because of limited quantities.
Dishes include long trips of beef tongue (included in the course menu), which you can cut into bite-sized pieces with the cigar cutter that is brought to your table in a wooden box. Each section of the tongue has a slightly different texture and flavour that you can enjoy with a trio of condiments: lemon koji sauce, green onion sesame sauce, and chimichurri. This is accompanied by a lemon sour crafted specifically to be paired with beef tongue.
Meanwhile, the à la carte menu features items like the Beijing-style Sirloin, where a thinly sliced strip of steak is flash grilled and served like Peking duck on a pancake topped with cucumber, scallions and a sweet-savoury sauce (¥1,650 a piece). The recommended cocktail pairing for this is the Oshare Oolong-high (¥550) – a refined take on the popular combination of oolong tea and shochu.