Akagyu Tare Yakiniku Marufuku

A luxurious platter allowing you to enjoy 8 types of meat, including premium tongue and rare cuts. Experience the different textures and tastes of various cuts at once. Enjoy by varying the grilling time for each cut.

A platter of three classic yakiniku cuts: skirt steak, roast, and kalbi. Meats with a good balance of fatty richness and lean meat. Grill after dipping in tare sauce.

A platter of meats marinated in our special tare sauce. Enjoy kalbi and offal that have thoroughly absorbed the flavor. Recommended to grill until lightly charred for a fragrant finish.

A platter of assorted vegetables to enjoy with yakiniku. Includes classic vegetables such as onions and shiitake mushrooms. Please grill and enjoy between bites of meat.

Extra thick-cut beef tongue. Characterized by its tender and juicy texture. Grill the surface until nicely browned.

The most marbled and high-quality part of the beef tongue. Enjoy its rich umami and melt-in-your-mouth texture. Typically enjoyed with a squeeze of lemon.

Beef tongue with a good balance of fat and chewiness. A classic yakiniku menu item, its umami spreads with every bite. Pairs well with salt or lemon.

Thinly sliced beef tongue seasoned with salt. Refreshing and also popular as an appetizer. Lightly sear and serve immediately.

Beef tongue topped with plenty of chopped green onions. The aroma of the green onions enhances the umami of the tongue. The trick is to grill one side so the green onions don't fall off.

A platter allowing you to enjoy three different types of beef tongue with various cuts. You can compare the differences in texture and taste. Recommended for those who want to enjoy a variety of tongue.

Seasoned green onions to eat with meat. Adds a crisp texture and flavor. Enjoy it on top of tongue or kalbi.

The finest skirt steak. Extremely tender, with a rich meat flavor. Be careful not to overcook to preserve juiciness.

The muscular part of the beef diaphragm. Looks like lean meat but has moderate fat and is tender. Pairs exceptionally well with tare sauce.

A hearty portion of skirt steak, three times the normal size. Perfect for sharing with a group or for those who want to eat a lot of skirt steak. Grill generously and enjoy.

Beef's first stomach. White and thick, with a unique chewy texture. Mild flavor, enjoyed with tare sauce or salt.

Beef's small intestine. Served whole and cylindrical, with fat on the inside. When grilled, the fat melts, releasing a rich sweetness.

Beef's large intestine. Characterized by moderate fat and a chewy texture. The more you chew, the more the umami develops.

Beef liver. Rich and unique in flavor. Rich in iron, please grill thoroughly before eating.

Beef heart. Muscular with a crisp, easy-to-bite texture. A mild cut that is easy to eat.

Opened beef small intestine. Characterized by the sweetness of the fat and its plump texture. Popular among offal lovers.

Chicken neck meat. As it's a well-exercised part, the meat is firm with elasticity and umami. Perfect as an accent between bites of yakiniku.

Skirt steak combined with spicy green onions. The slight spiciness stimulates the appetite. Pairs well with drinks or rice.

Lean roast with less fat, allowing you to taste the meat's original umami. Tender and light, easy to eat. Try not to overcook.

Premium roast enjoyed by searing the surface until crispy. You can enjoy the contrast between the savory exterior and the juicy interior. Pair with our special tare sauce or condiments.

Kalbi (ribs) with beautiful marbling (fat). Characterized by its rich, sweet fat and tender texture. A dish that goes well with rice.

Kalbi seasoned with our special salt tare sauce. Offers a refreshing umami different from the tare sauce. Even more delicious with a squeeze of lemon.

Skirt steak seasoned with garlic butter. The punch of garlic and the richness of butter enhance the meat's flavor. The rich taste is addictive.

Kimchi that is not too heavily fermented, meant to be eaten like a salad. Retains the crispness of napa cabbage. Perfect as a palate cleanser.

Classic napa cabbage kimchi. A good balance of spiciness and sourness, with a depth from fermentation. Also recommended to eat with meat.

Cucumber kimchi. Refreshing and has a satisfying crunchy texture. Characterized by its light spiciness.

Diced radish kimchi. Has a good bite, and sweetness and spiciness spread as you chew. Perfect as a snack with drinks.

A unique kimchi made with burdock root. The crisp texture pairs well with the kimchi flavor. It's light and easy to eat.

An assortment allowing you to enjoy several types of kimchi in small portions. Enjoy the differences in taste and texture of each. Recommended for sharing with a group.

A Korean home-style dish of boiled bean sprouts seasoned with sesame oil and salt. The crisp texture stimulates the appetite. Mildly flavored, so anyone can enjoy it.

A platter of assorted seasoned namul vegetables. A healthy dish that allows you to get plenty of vegetables. Also delicious mixed like in bibimbap.

Wagyu tendon and offal stewed slowly in miso. Rich and flavorful. Pairs well with drinks.

Thinly sliced seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and savory aroma. Enjoy as is, or wrap with rice.

A dressed dish of pounded cucumber to help it absorb flavor. Features a rich garlic and sesame oil flavor. A refreshing appetizer.

Garlic baked in foil with oil. Becomes fluffy, with its spiciness mellowed and sweetness enhanced. A stamina-boosting dish.

Thinly sliced lean meat, lightly seared yukke. When mixed with the egg yolk and sauce, it becomes rich and flavorful. You can enjoy a texture close to raw meat.

Meat seared on the surface and thinly sliced. You can enjoy the savory aroma and the umami of the rare meat simultaneously. Enjoy refreshingly with ponzu or condiments.

Beef sushi made with fresh lean meat. An exquisite balance of meat umami and sushi rice. Enjoy a luxurious feeling with every bite.

Beef sushi made with the fatty belly portion. A melt-in-your-mouth texture. The rich sweetness of the fat spreads through your mouth.

Beef sushi made with the fatty belly portion. A good balance of lean meat and fat. You can taste the sweetness of the meat.

A sashimi dish of boiled tripe (senmai). Characterized by its unique chewy texture. Typically eaten with vinegar miso or sesame salt oil.

Seared fresh liver. Enjoy its rich and creamy flavor. Dip in sesame salt oil before eating.

Seared fresh heart (Hatsu). Features a crisp texture that is light and delicious. Enjoy its rich flavor with garlic soy sauce.

Our signature salad named after the restaurant. Generous portion with plenty of fresh vegetables. Enjoy with our special dressing.

A Korean-style salad dressed with a sesame oil and salt-based dressing. Includes butter lettuce and seaweed. A classic side dish for yakiniku.

Leafy vegetables for wrapping meat. Delicious when wrapped with miso and garlic. Enjoy yakiniku refreshingly.