Kametsuru

A Korean fermented food pickled with chili peppers, etc. It has a sour and spicy taste and is perfect for cleansing your palate after yakiniku.

A warm soup. You can choose between a flavorful seaweed soup or a mild egg soup.

A salad made of shredded cabbage tossed with sesame oil. The fragrant sesame oil aroma stimulates the appetite.

An assortment of vegetables to grill alongside your yakiniku. Enjoy seasonal vegetables.

A stewed dish of offal. It's characterized by its intense spiciness and pairs well with drinks.

Fresh chilled tomatoes. Enjoy the natural sweetness and acidity of the ingredients.

This is beef heart meat. It's low in fat and has a unique crispy texture.

This is diaphragm muscle (harami) seasoned with salt sauce and green onions. It's a generous 1.5 serving size.

This is beef tongue seasoned with salt sauce and green onions. It has a chewy texture.

Fatty beef large intestine. The sweetness of the fat pairs perfectly with the miso sauce.

Fresh beef liver. It has a rich, deep flavor and sweetness. Please cook thoroughly before eating.

Specially selected harami meat. It is extremely tender and has a rich, deep meat flavor. Limited quantity.

This is lean roast made from Wagyu thigh meat. It's low in fat and allows you to enjoy the original flavor of the meat. It's 1.5 times the normal portion size.

This is A5 rank Wagyu Kalbi. It has marbling and a juicy flavor. It's 1.5 times the normal portion size.

This is premium kalbi made with brand beef from Kakegawa, Shizuoka Prefecture. The tri-tip is very marbled and has a melt-in-your-mouth texture.

This is a rare cut from brand beef from Kakegawa, Shizuoka Prefecture. It has a good balance of lean meat and fat, and a rich umami flavor.

This is a general term for the internal organs of cows and pigs, but it usually refers to the intestines. They are elastic and become more flavorful with chewing.

Offal with plenty of fat. When grilled, the fat melts, creating a rich and juicy flavor.

This is beef small intestine. It's fatty and has a melt-in-your-mouth texture and sweetness. It's also rich in collagen.

This is beef small intestine cut into a tube shape. The fat is trapped inside, giving it a plump texture.

This is the fourth stomach of a cow. It has a firm texture and a rich flavor, popular among offal lovers.

This is beef liver. It has a unique flavor and a tender texture. It's rich in iron and other nutrients.

This is the first stomach of a cow. It's thick and has a chewy texture. It has a mild flavor and is easy to eat.

This is the meat from the temple and cheek area. Because it's a muscle that moves a lot, it has a strong umami flavor and a moderate amount of fat.

This is beef heart. It's low in fat and has a crisp, chewy texture. It's light and refreshing.

This is the aorta near the heart. Instead of being chewy, it has a plump, springy texture.

This is pig intestine. Compared to beef, it has less fat and a lighter taste. It's best when grilled well.

This is pork from the neck area. It's marbled with fat, offering a crispy texture and sweet fat flavor.

This is pork diaphragm. It looks and has the texture of lean meat, and is tender and juicy.

This is pork cartilage. It has a hard, chewy texture and pairs well with drinks as a snack.

This is the udder of a cow or pig. It has a tender, creamy taste and a unique elasticity.

A mix of various types of offal. Enjoy different flavors and textures at once.

A large platter with a generous assortment of various offal. Recommended for sharing with a group.

This is beef diaphragm. Although it looks like lean meat, it's classified as offal and is tender with moderate fat.

This is Wagyu diaphragm. It has an even richer sweetness of fat and meat umami than regular harami.

This is beef tongue. It has a unique texture and is typically enjoyed with lemon juice for a refreshing taste.

This is a selection of the tenderest parts of the beef tongue, such as the base. It's fatty and juicy.

This is meat from the rib area of Wagyu. It's a classic yakiniku menu item with a sweet fatty flavor and rich taste.

This is meat from the back of a Wagyu. It has fine-grained meat, is tender, and has a good balance of lean meat and fat.

These are trimmings from various cuts of meat. They may be irregular in shape, but the taste is the same as the standard cuts.

A Wagyu menu where you can choose from various rare and premium cuts. Select your cut based on your mood for the day.

This is Koshu Shingen chicken from Yamanashi Prefecture. It has a juicy and rich flavor. Please cook thoroughly before eating.

This is pork loin from a brand pig from Mie Prefecture. It has fine-grained meat and sweet fat.

This is pork belly from a brand pig from Iwate Prefecture. It's rich in Vitamin E, and the tender, light fat is delicious.

Sausages. Grilling them on a net makes the casing crispy and fragrant.

Thickly sliced bacon. The smoky aroma and saltiness pair well with drinks.

Garlic cooked with oil until fluffy. It provides stamina.

Finely chopped green onions. Enjoy a refreshing taste when eaten with meat.

Finely minced garlic. Add to sauce or place on meat for a punchy flavor.

Shiso leaf. It has a refreshing aroma and a light taste when wrapped around meat.

Steamed white rice. It pairs perfectly with yakiniku. This is a regular serving size.

Steamed white rice, large serving.