A Korean barbecue joint serving hard-to-find cuts of beef

Uncles’ Butchery in Eastwood is a chance to score Korean barbecue meats – Black Onyx chuck tail flap, say – but if you’d prefer to grill here and now, a block up is Dae Jang Kum, where the charcoal burns hot, and the beef intercostal in soy and sesame is the order. Don’t skip the yukhoe, either, which sees Korea’s own beef tartare levelled up with a crisp puffed rice cracker for texture.