Yakiniku BASE Kakeru

This is a cube steak made from Akaushi beef, a Japanese brown cattle breed from the Aso region of Kumamoto Prefecture. It is characterized by the original umami of the meat and its healthy lean content. Please enjoy it simply grilled with salt.

Thinly sliced sirloin lightly grilled with a special sweet and savory sauce, then mixed with a raw egg for a sukiyaki-style dish. Enjoy its melt-in-your-mouth texture and rich flavor. Serve with rice.

Thinly sliced pork, lightly seared on the surface. Its concentrated fragrance and umami are condensed, and it pairs perfectly with refreshing ponzu sauce and condiments. It is also ideal as a snack with drinks.

This ramen features autumn eggplant and a refreshing plum ponzu sauce. The sourness of the plum and the flavor of the ponzu are appetizing. It is also recommended as a finishing dish after drinking.

This is high-quality Kuroge Wagyu tongue, thickly sliced and seasoned with salt. Enjoy its unique chewiness and the original umami of the tongue. Squeeze lemon for a refreshing taste.

This is the part near the base of the tongue, which has a unique chewiness due to the presence of tendons. It is simply seasoned with salt, and its flavor spreads with each bite.

This is the tail part of a cow, rich in gelatin and collagen. It becomes melt-in-your-mouth tender when simmered for a long time, but offers a unique texture when grilled.

Thick-cut slices of carefully selected Angus beef tongue, seasoned with salt. It is characterized by its moderate elasticity and the umami of the tongue. Please enjoy it grilled to a fragrant finish.

This is the most tender and rare part of the Akaushi beef. It is characterized by its low fat content, elegant umami of lean meat, and delicate texture. Lightly sear it to enjoy the original flavor of the meat.

Kurimi, a part of the shoulder, has a good balance of moderate marbling and lean meat, offering rich umami and tenderness. Enjoy it grilled slowly for yakiniku to savor the juices.

Ichibo, located at the tip of the rump, is lean meat that is tender and has moderate marbling. It has a particularly strong umami among thigh cuts and is recommended for yakiniku.

This is lean meat from the loin to the hip area, characterized by its tenderness and rich umami. It is recommended to enjoy it grilled thick-cut. You can fully appreciate the flavor of the meat.

This is lean meat from the particularly tender central part of the outer thigh. It is characterized by its fine texture and elegant umami, and can be enjoyed with various degrees of doneness.

A rare cut from the hind leg, this is the thin outer layer covering the meat. It has a good balance of fat and lean meat, and is characterized by its rich flavor.

This cut is from near the shin of the hind leg and is named after its resemblance to a turtle's shell. It offers the firm texture and deep umami characteristic of lean meat.

This is beef cheek, a part that moves a lot, resulting in a fine texture, firm chewiness, and rich umami. It is often served thinly sliced for yakiniku.

This refers to fragrant Korean seaweed seasoned with sesame oil and salt. Its crispy texture and unique flavor are perfect as a snack or with rice.

This is a Korean delicacy made by seasoning and mixing cod stomach with chili peppers, sesame oil, etc. It is characterized by its spicy flavor and chewy texture, and is perfect as a snack with drinks or with rice.

This is a dish of fresh beef heart served as sashimi. It has a chewy texture and a light flavor without any gaminess. Enjoy it with sesame oil and salt, or soy sauce.

This is thinly sliced beef tripe (third stomach) that has been blanched. It is characterized by its unique rough texture and chewy crispness, and is eaten with vinegar miso or sesame oil and salt.

This is a Korean-style raw meat dish where fresh beef is lightly seared and mixed with a special sauce and egg yolk. The fragrance, the umami of the meat, and the mellowness of the egg yolk are exquisitely matched. It can also be enjoyed with rice.

This is a Korean mixed rice dish where various toppings such as namul and meat are placed on top of rice and mixed with gochujang. The texture of the various vegetables and the sweet and spicy flavor of the gochujang are appetizing.

This is meat sushi made to resemble "o-toro" (fatty tuna) using high-quality beef, served as 2 pieces. It is characterized by its melt-in-your-mouth tenderness and rich beef umami. Lightly seared.

A salad of fresh vegetables with a sesame oil-based dressing. Enjoy the fragrant sesame flavor and the crisp texture of the vegetables. It is also perfect as a palate cleanser.

This is a type of leafy vegetable used for wrapping yakiniku. It cuts through the richness of the meat and adds a textural accent. Enjoy with gochujang and garlic.

This is a leafy vegetable from the mint family, characterized by its unique aroma and flavor. Like sanchu, it is often used to wrap yakiniku and enhances the umami of the meat. It is also rich in vitamins and minerals.

Thinly sliced garlic slowly fried in oil. It is fragrant and has a fluffy texture, and its flavor is greatly enhanced when eaten with yakiniku.

This is a Korean dish where rice is mixed into a spicy soup containing beef, vegetables, and egg. The spicy soup and rice mix well, warming you from the inside. Recommended for those who like spicy food.

This is a Korean dish where rice is mixed into a white, cloudy soup made by simmering beef bones for a long time. It is light yet deeply flavorful and is said to be good for strengthening the body. It has a gentle and easy-to-eat taste.

This is a curry rice made with Kuroge Wagyu beef, special to Kakeru. The combination of the rich curry roux, infused with the umami of the beef, and rice is exquisite. It is also a satisfying and filling dish.