Bou ya

A salad of fresh vegetables tossed with our special dressing. Enjoy its refreshing taste as a palate cleanser after yakiniku.

Cabbage cut into bite-sized pieces, seasoned with salt sauce and sesame oil. It has a crisp texture and is perfect as a snack.

A salad like a condiment, generously topped with shredded green onions. Eating it with grilled meat helps to reduce the richness of the fat.

An assortment of representative kimchis, including napa cabbage, daikon radish, and cucumber. The unique sourness of fermented food and the spiciness of chili peppers stimulate the appetite.

Lightly pickled kimchi, tossed with sauce just before serving. Characterized by the crisp texture and freshness of the napa cabbage.

A dish with several types of namul (marinated vegetables) generously topped with Korean seaweed. Mixing well allows the flavor of the seaweed and the aroma of sesame oil to spread throughout.

Sushi made by lightly searing a large thin slice of Wagyu beef and wrapping it around a ball of sushi rice. Enjoy it refreshingly with coarsely grated daikon radish (onioroshi).

Nigiri sushi made with fresh Wagyu beef. Enjoy the melt-in-your-mouth texture and the natural sweetness of Wagyu.

Thinly sliced red meat, lightly seared, mixed with egg yolk and sauce, served as yukke-style sashimi. Characterized by its rich flavor and smooth texture.

Sashimi of the cow's third stomach (senmai) that has been blanched. You can enjoy its unique folded shape and chewy texture, served with vinegar miso.

A luxurious assortment unique to a restaurant that sources entire cows. You can enjoy various cuts at once and savor the differences in taste and texture of each part.

An assortment carefully selected from particularly high-quality and rare cuts. Recommended for those who want to enjoy a more luxurious yakiniku experience.

A thick-cut steak of sirloin, a premium cut from the center of the back. It has an exquisite balance of the sweetness of the fat and the umami of the lean meat, with a very tender texture.

A rare cut from the inside of the shoulder blade, characterized by beautiful marbling. It has a melt-in-your-mouth texture and a rich flavor.

A popular cut from the belly, close to the fillet. It combines the rich flavor of the belly's fat with the tenderness of the fillet.

The most tender lean meat, obtained in small quantities from a whole cow. It is low in fat and light, yet concentrated with the umami of the meat.

Pork meat from around the neck, characterized by its crisp texture and juicy fat. It becomes more fragrant when grilled well.

An assortment of recommended offal cuts for the day. You can enjoy the different textures and flavors of various parts.

This cold noodle is made with dough kneaded to order, featuring a very firm texture and smooth finish. The beef bone-based cold soup is rich yet refreshing. Perfect as a palate cleanser after yakiniku.

A smooth and creamy Chinese-style milk pudding. The aroma of almonds spreads in your mouth.

A dish combining a warm dessert with cold ice cream. The surface is caramelized and fragrant, while the inside is molten.

An alcoholic beverage made by mixing shochu with green tea (matcha). You can drink it refreshingly with the slight bitterness and aroma of matcha.

A classic cocktail made by mixing whiskey with soda. The carbonation is refreshing and pairs excellently with rich yakiniku.

A highball made with Hakushu, a Japanese single malt whisky. It features a refreshing aroma like young forest leaves and a light taste.