Charcoal grill — cooked by your own hands
Real charcoal under the mesh — as a guest review puts it: "grilling it yourself is the best".
Hotpot is the second register, not a side note
Half the table is the grill; the other half is a steaming pot of broth.
One restaurant, two ways to eat — pick fire or broth
Pachi Pachi never asks you to pick a side. Every table carries both: glowing charcoal for Tare-marinated beef, and a hotpot to cool the pace.
焼Grill
Beef marinated in Tare sauce — the sauce food writers name by name. Shoulder, brisket, young short rib, boneless short rib: 4 premium cuts over binchotan-style charcoal.
湯Hotpot
Beef hotpot, mixed hotpot, kimchi hotpot — broth bubbling next to the grill. This is the restaurant's second register, not a menu filler.
Priced on the restaurant's printed menu card
The lunch set's eight grilled-beef dishes — prices from the printed card, excluding 10% VAT.
Three floors of amber light, partitions and a tatami room
"Unfussy, but Japanese in every detail": partitions, stained-glass windows, warm amber light throughout. Big enough for a party, private enough for family.
