Osaka Yakiniku Yakikon Daian Honten

Skirt steak is tender with a rich beef flavor. Grilled with plenty of chopped green onions, it's incredibly aromatic. Recommended to grill until the surface is seared and the inside is still pink.

Beef ribs marinated in a special sauce in a pot. Rich soy sauce flavor when grilled, with a chewy texture. Usually grilled whole and then cut.

Beef short ribs with diamond-shaped scoring, making them easier to cook and improving texture. Rich in fat, full of juices. Suitable for those who enjoy the aroma of marbling.

Extra-large skirt steak, visually impressive. Tender and juicy meat, served with complimentary shiso leaves to cut richness and add fragrance.

Selected from the feather flap cut from Japan, with even marbling resembling feathers. Fine and tender meat. Paired with wasabi soy sauce marinade, it enhances the beef's sweetness.

A platter of five different types of offal, with a rich variety of textures. Cleanly prepared offal, crispy and chewy after grilling. An excellent choice to experience Japanese yakiniku offal culture.

Marinated pork belly with various ingredients. The pork is rich in fat, and after grilling until crispy, it's wrapped in lettuce and shiso leaves for a refreshing, non-greasy experience.

Thick-cut beef tongue, chewy and crisp. Paired with special chopped green onion and salted kelp for a savory flavor enhancement. Each bite offers the unique texture and umami of beef tongue.

Thick-cut beef ribs, firm texture with marbling. Served with secret truffle oil, adding a luxurious aroma. Rich in juices after grilling, with a unique flavor.

Thick-cut short plate with rich marbling, tender and juicy. The aroma of truffle oil blends perfectly with the beef fat for a rich flavor.

A platter of three premium Kuroge Wagyu cuts. Excellent meat quality, beautifully marbled. A Wagyu feast to enjoy different textures and flavors at once.

A luxurious platter of four Wagyu cuts. Includes both fatty and tender cuts. The ultimate enjoyment for Wagyu lovers.

Prime beef short plate with evenly distributed marbling. The fat is sweet, and the meat is tender. Melts in your mouth with a rich Wagyu aroma.

Fan meat cut, relatively light, with a rich meaty flavor. Moderate marbling, not greasy. Suitable for those who enjoy the original meat flavor.

Premium sirloin cut, seared. Paired with refreshing ponzu sauce, the sweet and sour taste balances the beef's fat. Unique flavor, appetizing and cuts through richness.

Selected from the head of the PRIME grade chuck flap, characterized by a thin tendon running through the center. The meat is tender with a chewy texture. Rich in marbling and very aromatic.

Selected premium pork collar, tender and elastic. Can be paired with garlic butter, wasabi cheese, or yuzu sauce for varied flavors.

Rare Kuroge pork tongue, crisp and tender. Aromatic after grilling, similar in texture to beef tongue but with its own unique flavor.

Pork neck, also known as Matsusaka pork, is crisp and chewy. Rich in fat but not greasy. Best when grilled to a golden brown.

Pork cheek meat, well-exercised, with connective tissue and marbling. Unique texture, becomes more flavorful with chewing.

Bone-in German sausage, crispy skin, juicy inside. Easy to hold and eat, pairs well with beer.

Pork belly with plum and shiso flavors, which removes the greasiness. Fresh and sweet and sour taste, a healthy grilled meat option.

Pork throat cartilage, extremely crisp texture. Unique aroma after grilling, an excellent accompaniment to drinks.

Beef large intestine, rich in fat. The fat drips and ignites the flames during grilling, resulting in a crispy exterior and a tender, juicy interior.

Beef small intestine, full of rich and sweet fat. Salt flavor is especially recommended, allowing you to taste the original umami of the offal.

Beef aorta, crisp texture like cartilage. Almost no fat, mainly for its unique crispness.

Sliced beef heart, firm meat, low in fat. Texture similar to lean meat but more delicate, with a unique iron flavor.

The first stomach of a cow, thick and chewy. Crisp texture, usually scored for easier grilling and eating.

The second stomach of a cow, named for its honeycomb-like appearance. Rich texture, absorbs sauce well, with a unique flavor.

The third stomach of a cow, with a crisp and layered texture. Do not overcook to maintain its tender crispness.

Beef cheek meat, with abundant collagen and muscle texture. Rich in meat flavor, with a chewy texture that becomes more flavorful with chewing.

A platter of assorted Korean kimchi. Sweet, sour, and spicy, it effectively removes the greasiness of grilled meat.

A platter of assorted seasoned vegetables, such as bean sprouts and spinach. Refreshing taste with sesame oil aroma.

Seasoned bean sprouts, crisp and tender. Simple seasoning highlights the natural sweetness of the sprouts.

Traditional Korean cabbage kimchi, with moderate fermented sourness and mild spiciness. A classic side dish for yakiniku.

Cubed radish kimchi, crisp and juicy. Sweet, sour, and spicy, very refreshing.

Cucumber kimchi, with a crisp texture. Features a fresh cucumber aroma and mild seasoning.

Freshly sliced raw beef mixed with special sweet soy sauce and raw egg yolk. Smooth texture, sweet and fresh flavor. Better when mixed thoroughly before eating.

Thinly sliced beef ribs with sukiyaki sauce. Dip in raw egg after grilling for a smooth texture and balanced sweet and savory flavor.

Thinly sliced Kuroge Wagyu over vinegared rice, lightly seared. The fat melts into the rice, creating a captivating aroma. Melts in your mouth.

Beef liver lightly seared on the surface, keeping the inside tender. Served with chopped green onions and sesame oil salt. Smooth texture, no gamey taste.

Selected PRIME ribeye cut, rich in marbling. Tender meat, with a rich fatty aroma after grilling.

Kuroge Wagyu skirt steak, one of the most flavorful cuts. Tender with juices, a delicacy in yakiniku.

Kuroge Wagyu brisket/short plate, high in fat. Aromatic when grilled, rich and juicy.

Strip of meat between the ribs, with connective tissue. Chewy and springy texture, with a strong meaty and fatty flavor.

Classic beef short plate, with alternating layers of fat and lean meat. Tender after grilling, with sweet fat.

Meat from the inner shoulder blade, with a transparent tendon in the center. Tender meat, with a crisp texture when the tendon is cooked.

Thinly sliced beef tongue wrapped with seasoned chopped green onions. Grill one side until half-cooked, then roll and eat. Crisp, tender, and juicy.

Classic salt-grilled beef tongue. Crisp and elastic texture, with simple salt seasoning that enhances the beef tongue's umami.

Meat from the base of the beef tongue, richer in fat and tender. A rarer cut of beef tongue, with a unique flavor.

Fresh cabbage drizzled with special sesame salted kelp sauce. Crisp and savory texture, perfect as an appetizer or palate cleanser.

Special homemade potato salad, creamy texture. With added ingredients for texture, a comforting, home-style flavor.

Potato salad topped with a soft-boiled onsen egg. Break the yolk and mix into the salad for a smoother, richer texture.

Specially seasoned chopped green onions, salty and slightly spicy. Specifically designed to enhance the flavor of grilled meat.

Fresh shiso leaves and lettuce. The unique aroma of shiso leaves removes gaminess and richness, offering a distinct flavor when wrapped with grilled meat.

Whole pickled cucumber, crisp and refreshing. Sweet and sour, appetizing, and a cool side dish.

Thin and crispy Korean seaweed with the aroma of sesame oil and salt. Can be eaten directly or used to wrap rice and meat.

A platter of selected chicken and pork offal. Seasoned with green onion salt, it's aromatic and offers a rich variety of textures after grilling.

A platter of meat selected daily by the chef, contents vary. Usually includes high value-for-money cuts, suitable for those who like surprises.

Large chicken thigh steak with garlic butter. As it grills, the butter melts into the chicken, creating a rich and alluring aroma.

Chicken thigh steak with special fragrant green sauce (possibly cilantro or green herb sauce). Fresh and unique flavor, chicken is tender and juicy.

Chicken thigh steak generously topped with chopped green onions. After grilling, the aroma of green onions combines with the sweet flavor of chicken, creating a rich texture.

Chicken neck meat is chewy and firm. Paired with Osaka-style plum sauce, it's sweet, sour, and appetizing, effectively cutting richness.

Chicken skin is rich in fat. Slowly grilled until golden and crispy, with a texture like crackers, it's an excellent accompaniment to drinks.

Chicken hearts are chewy and have no gamey taste. Retain their juices after grilling, with a unique flavor.

Chicken gizzard (sunagimo) is crisp and chewy. Suitable for those who enjoy a chewy texture.

Chicken cartilage, usually from the wishbone or knee. Extremely crisp texture, with a little meat, becomes more flavorful with chewing.

Large tiger prawns, firm and springy texture. Rich shrimp flavor after grilling, sweet and delicious.

Large Hokkaido scallops, suitable for raw consumption. Grilled until lightly seared on the outside, remaining semi-raw inside. Extremely tender and sweet.

Fresh squid slices, chewy and crisp texture. Short grilling time to maintain tenderness.

Whole scallops, including the adductor muscle and skirt. Grilled with butter or soy sauce, the broth is delicious.

A platter including large tiger prawns and your choice of two other seafood items. Enjoy a variety of seafood at once, perfect for seafood lovers.

White rice topped with chopped green onions and a raw egg yolk. Smooth texture after mixing, with rich green onion and egg aroma, simple yet delicious.

Originally a staff meal, this is a special home-style dish. Usually includes minced meat, kimchi, and other ingredients, with a unique flavor that goes well with rice.

Served in a hot stone pot, with crispy rice at the bottom. Mixed with spicy sauce, it's savory, spicy, and rich in texture.

Premium white rice, cooked to perfection, with distinct grains. The best partner for yakiniku.

Smooth and silky egg drop soup with a light and savory broth. Warms the stomach and cuts through richness.

Oxtail soup simmered for a long time, with a rich, milky white broth. High in collagen, with tender meat.

Spicy Korean-style soup with meat slices and vegetables. The broth is rich and spicy, very appetizing.

Add white rice to the soup to make soup rice. The rice soaked in broth is even more delicious.

Homemade yogurt drizzled over ice cream. Sweet and sour, refreshing, perfect for cutting through richness after a meal.

Chewy black sugar jelly served with ice cream. Rich black sugar aroma, fun and varied texture.

Hot sweet potato served with cold ice cream. A contrast of hot and cold, sweet but not cloying.

Extremely spicy special sauce. A challenge for spice lovers, it provides an intense kick to your grilled meat.

Refreshing grated daikon radish with plum vinegar. Sweet and sour, refreshing, perfect for pairing with fatty meats.

Shredded kelp with a salty taste. Enjoyed with grilled meat, it adds umami and texture.

Freshly ground garlic paste. The strong garlic aroma enhances the meat's flavor, suitable for those who enjoy bold tastes.

Seasoning with yuzu fragrance and green chili spiciness. Unique flavor that refreshes the palate.

Japanese mustard, pungent and sharp. Pairs well with beef, bringing out its sweetness.

Pure natural lemon juice. The acidity neutralizes fat, making grilled meat taste more refreshing.

Sour made with plenty of fresh lemon. Strong acidity, full of carbonation, very refreshing.

Fresh draft beer, with a smooth foam. Cold and refreshing, it's the perfect partner for yakiniku.

Shochu mixed with oolong tea. Rich tea aroma, low alcohol content, refreshing and smooth.

Lactic acid drink, sweet and delicious. Non-alcoholic, suitable for all ages.