Yakiniku Taisei

A premium cut from around the rib bones of Kuroge Wagyu. Characterized by its rich fat sweetness and melt-in-your-mouth texture. Grill it quickly to enjoy the fat's umami.

A premium cut from the shoulder to back of Kuroge Wagyu. Its fine, tender texture and elegant fat sweetness, along with the meat's natural flavor, can be savored.

A rare cut from the loin area of the belly. The balance between the tenderness of the lean meat and the sweetness of the fat is exquisite, offering a light taste.

Well-marbled Kuroge Wagyu kalbi. The juicy fat sweetness and meaty flavor spread throughout your mouth.

Meat from between the rib bones (geta kalbi). It's fatty and characterized by its rich, heavy umami.

Thinly sliced Wagyu kalbi. Lightly grilling it removes excess fat, allowing you to enjoy its fragrance and sweetness lightly.

The classic cut from around the rib bones in yakiniku. The fat's sweetness and the meat's umami are appetizing and pair well with rice.

A cut primarily of lean meat with little fat, offering a light taste. The meat's natural flavor is prominent, and it has a tender texture.

Beef's large intestine (shimacho). Characterized by its elastic texture and rich fat sweetness. Grill the skin side well before eating.

Beef's fourth stomach (aka senmai). It has a chewy texture and rich umami, with flavor developing the more you chew.

Beef's small intestine cut into tubes. The fat is trapped inside, bursting with juiciness when chewed.

A cut from the diaphragm muscle. It looks and has a texture similar to lean meat but possesses the rich umami and tenderness characteristic of offal.

A cut from the diaphragm, popular for its moderate fat content and tender texture. It's juicy yet not overly rich.

Fresh Wagyu liver. It has a rich flavor and sweetness, offering a unique taste. Please grill thoroughly before eating.

Beef heart. Its fine muscle fibers give it a crisp, clean texture. It has a mild flavor and is not gamey.

Beef cheek meat. As it's a well-used muscle, it has a rich flavor and a unique gelatinous texture.

Beef's first stomach (minmo). Thick and chewy, with a bland taste. It's scored for easier eating.

A rare cut from the junction of the second stomach (hachinosu) and third stomach (senmai). It has an abalone-like elastic texture and sweetness.

Beef's second stomach (hachinosu). Its honeycomb-like appearance is distinctive. It has a unique chewiness and bland taste that pairs well with sauce.

The aorta connected to the heart, also called Korikori. As the name suggests, it has a cartilage-like crunchy texture.

Beef's third stomach (senmai). Its pleated appearance is distinctive, offering a unique crisp and chewy texture with a bland taste.

The tender root part of the tongue, particularly fatty. Enjoying it with salt brings out the tongue's natural flavor.

Classic beef tongue. It has a good chewiness, and its flavor intensifies with each bite. Enjoy it with a squeeze of lemon.

Diced Wagyu harami seasoned with salt. The thick cut allows you to directly enjoy its juicy meat juices.

High-quality minmo served with salt. The salt enhances its clam-like sweetness and crunchy texture.

Fresh Wagyu liver seasoned with salt and sesame oil. Enjoy its rich sweetness. Please grill thoroughly before eating.

The tendon part from the back of the tongue. It has a strong chewy texture and a deep flavor that intensifies with chewing, making it ideal as a snack with drinks.

Salt-grilled shrimp with a plump texture. Enjoy its savory flavor by grilling it with the shell on.

Tentacles of squid. Enjoy their savory grilled flavor, chewy texture, and perfect saltiness as a snack.

Thick scallop adductor muscle. Grilling enhances its sweetness, and it's exquisite with a little soy sauce.

Assortment of seasonal vegetables. Grill them between meat courses to enjoy their natural sweetness.

Fragrant grilled long green onions. Grilling brings out their sweetness and creates a soft, melt-in-your-mouth texture.

Fresh bell peppers. Grilling them reduces their bitterness and brings out a crisp texture.

Fluffy grilled garlic. Pan-frying in sesame oil makes it fragrant and full of energy.

Enjoy the texture and aroma of king oyster mushrooms. Grilling makes them juicy and gives them an abalone-like texture.

Spicy pickled napa cabbage. A classic dish where the spiciness of chili peppers, the sourness from fermentation, and umami are harmonized.

Diced daikon kimchi. Features a crunchy texture and a sweet spiciness.

Daikon radish kimchi. Features a crunchy texture and a sweet, mild spiciness.

A selection of various kimchis, including napa cabbage, kkakdugi, and oi kimchi, allowing you to enjoy a little of each.

Thin seaweed seasoned with sesame oil and salt. Its crispy texture makes it perfect as a snack or with rice.

A dish of tofu topped with a spicy Korean-style sauce. The aroma of the seasonings and the sauce's flavor complement the tofu well.

A Korean home-style dish of boiled vegetables seasoned with sesame oil and salt. An assortment of vegetables, perfect for a palate cleanser.

Bean sprout namul. Enjoy its crisp texture and the savory aroma of sesame oil.

Fresh assorted raw vegetable salad. With a refreshing dressing, it's perfect for cleansing your palate after rich yakiniku.

Chilled sliced tomato salad. Simple and refreshing, it's perfect for cleansing your palate.

Fresh vegetables (a type of lettuce) for wrapping grilled meat. Wrapping it with miso or rice makes it a healthy and delicious meal.

Simple snack of fresh cucumber served with miso (like moromi miso).

Sashimi of boiled tripe (senmai) served with a special sweet and sour miso sauce (chojang). Enjoy its crunchy texture.

Fresh beef heart sashimi. It has a crisp texture and sweetness, commonly eaten with sesame oil and salt.

Boiled pig's feet. Rich in collagen with a jiggly texture. Enjoy with a miso-based dipping sauce.

A delicacy made from salted cod milt, seasoned with chili peppers and other spices. Its crunchy texture and spiciness make it a perfect accompaniment to drinks.

A fermented food made from salted cod stomach, seasoned with chili peppers and other spices. It has a rich umami and saltiness, pairing well with sake or rice.

Squid sashimi mixed with a spicy Korean-style sauce (like chojang). The sweet and spicy flavor enhances the squid's natural sweetness.

Korean mixed rice with namul, minced meat, egg, etc. Mix well and adjust spiciness with gochujang.

Bibimbap served in a hot stone pot. The aroma of toasted rice and the fact that it stays hot until the end are its charms.

A porridge-like dish made with a mild egg soup and rice. It's gentle on the stomach and perfect to finish your meal.

A soup with rice and plenty of wakame seaweed. Features a sea aroma and a light soup.

A rice dish with spicy soup containing simmered kalbi meat. The rich, spicy flavor is infused with the meat's umami.

A spicy red soup with beef and vegetables, served with rice. Its rich spiciness whets the appetite.

A rice dish with a milky white soup made from simmering beef bones for a long time. It has a rich, creamy taste but a light aftertaste.

Fluffy steamed white rice.

Small size rice.

Large size rice.

A dish with plenty of green onions and a raw egg on top of rice. Mixing it with our special sauce is exquisite.

A mild soup with fluffy beaten egg. Not spicy, it's recommended for children and those who dislike spicy food.

A light, salt-flavored soup with various vegetables. The vegetables' sweetness is infused into the broth.

A classic soup with plenty of wakame seaweed. The aroma of sesame oil whets the appetite.

A spicy soup with slowly simmered kalbi meat. It has a rich meaty flavor and is very satisfying.

A spicy soup with thinly sliced beef and various vegetables (like namul). It's spicy and invigorating.

A milky white soup made by simmering beef bones and meat for a long time. It has a mellow, deep richness and is said to be good for vitality.

A Korean noodle dish with chewy noodles served in a cold soup. It has a refreshing sourness and is perfect to finish your meal.

A spicy mixed noodle dish without soup. The sweet and spicy sauce, based on gochujang, is mixed with the noodles.

A warm noodle dish with kalbi soup and noodles. The spiciness and meat's umami coat the noodles well.

Warm udon noodles finished with a gentle broth and egg. Recommended for those who dislike spicy food or prefer a light finish.