Hontosaya

A premium assorted beef platter for 3-4 people. Includes high-quality cuts like bone-in short rib, tongue, loin, and rumen. Grill at the table and enjoy with dipping sauces.

A standard beef set for 3-4 people featuring popular cuts like short rib (kalbi), tongue, loin, and rumen. Perfect for sharing and grilling.

A value set for 3-4 people focusing on the three essential yakiniku cuts: short rib, tongue, and roast (loin). Grill until juicy and tender.

A 'Tosaya' special set for 2 people combining premium beef cuts (short rib, tongue, loin) with an assortment of fresh seafood for grilling.

A service set for 3-4 people offering a variety of textures. Includes short rib, skirt steak, mixed offal (guts), plus side dishes of kimchi and namul (seasoned vegetables).

Premium cut of beef tongue seasoned with salt and pepper. Known for its tenderness and juicy texture. Grill lightly and enjoy with lemon.

Standard beef tongue, thinly sliced and seasoned with salt. A classic yakiniku starter with a unique, slightly chewy texture.

Beef tongue tendon seasoned with salt. Chewier than regular tongue but packed with savory flavor. Great for those who enjoy texture.

Premium outside skirt steak. Although technically an organ meat, it tastes like red meat with rich marbling and deep flavor. Very tender.

Standard outside skirt steak. Juicy and tender with a strong beefy flavor. One of the most popular cuts for grilling.

Tendon meat from the skirt steak. Chewy and flavorful, a hidden gem on the menu for texture lovers.

Fatty pork neck (jowl) seasoned with salt. It has a crunchy texture and rich fat that melts when grilled.

Slices of pork belly. Rich in fat and savory flavor. Grill until the edges are crispy.

A Korean-style pork belly BBQ set. Grill the thick slices of pork and wrap them in lettuce with sliced garlic and sauce.

Fresh premium beef liver. Rich in iron and creamy in texture. Grill thoroughly before eating.

Standard beef liver slices. A classic yakiniku item with a distinctive rich flavor.

Pork throat cartilage. Very crunchy texture when grilled. Seasoned with salt.

Premium beef rumen (first stomach). Thick, white meat with a distinct chewy but tender texture. Recommended with spicy seasoning.

Beef heart slices. Lean and muscular with a crisp texture, similar to red meat but with a metallic iron note.

Pork uterus (kobukuro). Small, tubular shapes with a very crisp, snappy texture and mild flavor.

Beef abomasum, also known as Giara. The fourth stomach. Chewy, fatty, and rich in flavor.

Beef large intestine (Shimacho). Characterized by its striped appearance and generous amount of sweet, melt-in-your-mouth fat.

A mixed platter of various offal cuts including abomasum, intestine, liver, heart, womb, and tongue tendon. Great for sampling different textures.

A salt-seasoned mixed offal platter containing abomasum, intestine, womb, and rumen. The salt sauce highlights the natural flavors.

Spicy pork sausages. Grill them until the skin snaps. 10 pieces per order.

An assortment of fresh vegetables for grilling, including leeks, onions, carrots, shiitake mushrooms, green peppers, and sweet potatoes.

Single order of grilled vegetables. Likely a smaller portion or choice of specific vegetables.

Fresh green chili peppers. Spicy kick to accompany the meat. Can be served whole or chopped.

Sliced green onions tossed in a spicy red pepper seasoning. Excellent condiment to eat with grilled meat.

Fresh sliced Japanese leek (green onion). Adds a crisp, sharp flavor when eaten with meat.

Finely chopped green onions. Commonly used as a topping or mixed into dipping sauces.

Chopped green onions seasoned with a savory salt sauce (umashio). A popular topping for beef tongue.

Thickly cut garlic cloves. Grill them to bring out sweetness and reduce pungency.

Thinly sliced garlic. Use it to wrap with meat and lettuce or crisp up on the grill.

Freshly grated garlic paste. Intense garlic flavor to add to your dipping sauce.

Enoki mushrooms steamed with butter inside a foil packet. Place the packet on the grill to cook.

Asakusa-style Reimen. Chewy cold noodles served in a chilled broth. A refreshing way to finish a BBQ meal.

A smaller portion of the Korean cold noodles.

Cold noodles served with a spicy and sweet miso sauce.

Bibimbap (mixed rice bowl) topped with seasoned raw meat tartare (Yukhoe). Mix well before eating.

Classic Korean mixed rice dish with vegetables, meat, and egg. Served with spicy sauce on the side to mix in.

Kukbap (Gukbap). A comforting soup with rice inside. Mild and savory broth.

Steamed white rice. A staple to accompany the grilled meat.

Samgyetang. A healthy traditional Korean soup made with a half chicken, ginseng, jujube, and sticky rice. Simmered until the meat is falling-off-the-bone tender.

Tteokguk. A mild broth soup containing chewy slices of oval rice cakes. Savory and warming.

Gomtang. A rich, milky-white soup made from slow-simmered oxtail. Deeply savory and salty.

Stamina soup featuring beef Achilles tendon. Rich in collagen and has a thick, gelatinous texture.

Soup made with beef tongue and a spicy Yangnyeonjang base. Flavorful and hearty.

Soup made with beef short ribs (kalbi) in a clear salt-based broth.

Spicy soup made with cod (or sometimes beef in Yakiniku contexts) and vegetables, seasoned with gochujang and miso.

Yukgaejang. A spicy beef and vegetable soup seasoned with chili paste and soy sauce.

Gentle soup with fluffy egg drop in a mild broth.

Clear soup with wakame seaweed. Light and healthy.

Simple soup with soybean sprouts. Refreshing and light.

Soup packed with assorted vegetables.

Option to add noodles (Udon, Tsukemen, or Ramen) to your soup order.

Option to add rice to your soup, turning it into a Kuppa (rice soup).

A spicy Korean stew containing assorted seafood, kimchi, and vegetables. Served boiling hot.

Half-size portion of the spicy seafood stew.

Spicy Korean stew featuring crab. The crab adds a sweet depth to the spicy broth.

Half-size portion of the spicy crab stew.

Kimchi Jjigae. A classic spicy stew made with aged kimchi and pork or tofu. Savory and sour.

Half-size portion of the kimchi stew.

Sundubu Jjigae. A spicy stew featuring soft tofu.

Half-size portion of the tofu stew.

Ojiya Set. Rice set to add to the leftover hot pot broth to make a finishing porridge.