Kirakutei

An assortment of carefully selected premium cuts. Enjoy various textures and flavors of wagyu, including sirloin, fillet, misuji, and tongue, all at once. Please grill carefully on the net.

A set of thick-cut meats where you can fully enjoy the umami of the meat. It includes cuts like tongue, ramp, and fillet, offering a juicy and satisfying experience. Please grill slowly and enjoy the meat juices.

A full course meal where the chef selects the best recommendations of the day. Enjoy a luxurious yakiniku experience from appetizers to main meat dishes and meals.

An omakase course at a standard price. It features carefully selected meats and offers a satisfying experience.

Beef tongue topped with plenty of chopped scallions and salt sauce. When you grill one side and wrap the scallions around it, the texture of the tongue and the flavor of the scallions fill your mouth.

Fatty kalbi seasoned with salt and scallions for a refreshing taste. The rich umami of kalbi and the freshness of scallions pair well.

Lean sirloin meat seasoned with salt sauce and scallions. The meat is tender and light, making it delicious enough to eat endlessly.

Harami (diaphragm muscle) seasoned with salt and scallions. It is characterized by its moderate fat content and chewy texture, offering a juicy flavor.

The finest harami luxuriously thick-cut. This thick cut releases abundant meat juices and umami into your mouth. You can choose salt or sauce to your preference.

Rare black wagyu beef tongue, served thick-cut. It is the finest tongue, characterized by its crisp texture and overflowing umami.

Carefully selected wagyu beef tongue sliced to a standard thickness. Enjoy the unique texture and delicate flavor of tongue simply with salt.

Thinly sliced premium sirloin, lightly seared like shabu-shabu. Its melt-in-your-mouth tenderness is its charm.

Sirloin meat cut luxuriously thick. Enjoy the rich flavor of the lean meat. Choose your favorite sauce to enjoy variations in taste.

Fillet, one of the most tender cuts of beef. It is lean, has a refined flavor, and is characterized by its extremely tender texture.

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

Ichibo, a tender red meat from the rear end, cut thick. It has a good balance of marbling and lean meat, with a rich meat flavor.

Lean meat from the hip to the buttocks. It is lean with fine meat texture, offering a tender and light flavor.

Premium kalbi using the rare cut from the shoulder loin called "Zabuton." It features beautiful marbling and a melt-in-your-mouth texture.

High-quality kalbi with fine marbling. It has a good balance of sweet fat and meat umami, and is a popular classic for yakiniku.

The classic yakiniku menu. Meat from around the rib bones, with a strong fatty flavor, pairs perfectly with rice.

Uses premium sirloin, also used for steak. It is tender and juicy, allowing you to enjoy the rich flavor of the meat itself.

Ichibo (rump cap) thinly sliced and lightly seared. Enjoy the smooth texture unique to thinly sliced meat.

Lean ramp meat thinly sliced. It is light and healthy, allowing you to appreciate the delicate flavor of the meat.

Lean red meat with a rich meat flavor. It is recommended not to overcook and to eat it while it is still tender.

Wagyu harami meat. It is tender with moderate fat and has less of the gamey flavor characteristic of offal, making it a popular cut that is easy to eat.

Premium wagyu beef tongue seasoned with salt. Enjoy the chewy texture and juicy umami.

A chewy dish made from the sinewy part of beef tongue. The more you chew, the more umami is released, making it an ideal snack with drinks.

Juicy and tender young chicken thigh meat. The skin side becomes crispy and fragrant, while the inside remains moist.

Specially selected, extremely fresh liver. It has no gamey smell and is characterized by its rich and creamy taste. Please grill thoroughly.

Beef liver. Rich in iron and has a deep flavor. Please cook thoroughly.

Beef first stomach. It has a thick, chewy, unique texture and a light flavor.

The fourth stomach of a cow, also called red tripe. It is fatty, has a rich umami flavor, and offers a chewy texture.

Beef large intestine, also called shimacho. It is a classic hormone with a sweet fat flavor and a chewy texture.

Beef small intestine. It is packed with fat, and when grilled, it offers a chewy texture and a rich, sweet fat flavor.

Cartilage part of the windpipe. It is very tough, so it is finely scored. When grilled until crispy, you can enjoy its unique texture.

Pig's uterus. It has a chewy, slightly springy, bland, and non-gamey taste and texture.

Meat from the back of the pig. It has a fine, tender texture with a moderate amount of fatty richness.

A set that includes pork loin and ssam vegetables (lettuce wraps). You can enjoy the grilled pork by wrapping it in vegetables for a refreshing taste.

Pork neck meat. Characterized by its crispy texture and sweet fat. Adding wasabi balances the richness and makes it delicious.

Korean-style pork kalbi (brisket). The meat around the bones is very flavorful and is best enjoyed grilled until fragrant and eaten by the bone.

A set of Daeji Kalbi with ssam vegetables. Wrapping the rich pork in vegetables allows for a balanced meal.

Fresh scallops grilled in their shells. They are thick, sweet, and release a fragrant aroma of the sea when grilled.

Large Japanese littleneck clams. The meat, eaten with the soup that escapes when they open during grilling, is condensed with rich umami.

Fresh squid grilled to perfection. Its plump texture and the aroma of grilling stimulate the appetite.

A luxurious dish of specially grilled large tiger prawns. You can enjoy the fragrant shells, the sweet meat, and the firm, springy texture.

An assortment that allows you to enjoy seafood such as scallops, clams, squid, and shrimp all at once. You can savor the umami of each ingredient through grilling.

Fresh squid sashimi mixed with a sweet and sour miso sauce. The tangy and sweet miso enhances the sweetness of the squid.

Sashimi of tripe, the third stomach of a cow. It has a unique chewy texture and is not very gamey. Enjoy it with a sweet and sour miso dip.

Boneless pork feet, easy to eat. Rich in collagen and has a chewy texture. It pairs excellently with sweet and sour miso.

Raw swimming crab marinated in a soy sauce-based sauce, a Korean dish. The sweetness of the crab and the umami of the sauce blend together for a rich flavor.

A dish of fresh raw meat thinly sliced. By mixing it with egg yolk and sauce, you can enjoy the sweetness of the meat and its smooth texture.

A Korean fermented food made by pickling napa cabbage with chili peppers and seasonings. It has a sharp spiciness and umami, and is perfect as a palate cleanser for yakiniku.

Daikon radish kimchi. The diced daikon has a crunchy texture and a sweet and spicy flavor.

Cucumber kimchi. The freshness of the cucumber combined with spiciness creates a refreshing taste.

An assortment of several types of kimchi, such as napa cabbage kimchi, kakuteki, and oi kimchi, allowing you to enjoy them in small portions.

A Korean home-style dish of boiled bean sprouts, spinach, fernbrake, and other vegetables, seasoned with sesame oil and seasonings.

Pickled garlic in soy sauce or miso. The flavor of garlic stimulates the appetite, making it a stamina-boosting dish.

Perilla leaves pickled in a soy sauce-based sauce. It has a unique aroma and flavor, and is exquisite when wrapped with rice.

Pickled green chili peppers. It has a sharp spiciness and is irresistible for those who love spicy food.

An assortment of pickled garlic, perilla leaves, and green chili peppers. Enjoy various flavors and spiciness at once.

Fresh leafy vegetables for wrapping grilled meat and rice. The fresh leaves neutralize the richness of the meat.

A salad of vegetables such as sunny lettuce dressed with soy dressing containing wakame seaweed. It has a refreshing taste.

A salad of crisp salad greens seasoned with sesame salt dressing. The fragrant aroma of sesame oil stimulates the appetite.

A simple salad with fresh tomato slices on top of sunny lettuce, dressed with soy dressing.

A Korean dish made by mixing flour batter with vegetables and seafood and grilling it flat. Enjoy the crispy exterior and chewy interior.

A spicy salted fermented cod innards. It has a chewy texture and spiciness, making it a perfect accompaniment to drinks.

A dish of cold tofu topped with a spicy Korean-style sauce. Simple yet the richness of the sauce enhances the flavor of the tofu.

Korean-style seaweed seasoned with sesame oil and salt. Enjoy its crispy texture and fragrant flavor.

A dish made by slowly simmering beef tendon until tender. It is seasoned in a Korean style, with a rich umami flavor that permeates the dish.

A classic Korean dish of stir-fried glass noodles with various vegetables and meat in a sweet and spicy sauce. The aroma of sesame oil is appetizing.

Tenderly stewed beef tongue, finished in a chashu pork style. The melt-in-your-mouth texture and the flavorful, infused tongue are delicious.

A spicy miso-based hot pot dish with tofu, vegetables, and pork. The hot and spicy soup warms you from the core.

A spicy hot pot dish made with plenty of aged kimchi. The sourness and spiciness of the kimchi add depth to the soup.

A luxurious jjigae with the umami of scallops dissolved into it. The seafood broth and spicy miso have a great synergy, offering a deep flavor.

A spicy hot pot dish with a rich crab flavor. The broth from the crab permeates the tofu and vegetables, creating a rich taste.

An assortment of various vegetables. Grilling them with meat allows for a well-balanced and enjoyable meal.

Grilled long green onions. The outside becomes nicely charred, and the inside becomes soft and sweet.

Sliced onions grilled. Grilling eliminates their pungency and brings out their sweetness.

Enjoy grilled shiitake mushrooms. Grilling concentrates the umami components and enhances their aroma.

Grilled cabbage. It retains its crisp texture and is perfect to eat between bites of meat.

Garlic slices are fried in a foil container with sesame oil. Enjoy the fluffy texture and fragrant aroma.

A classic dish with a generous amount of wakame seaweed in a light soup. It's a standard item to finish off yakiniku or as a palate cleanser.

A mild soup with fluffy beaten egg.

A nutritious soup with various vegetables. The sweetness of the vegetables dissolves into the soup.

A simple soup with crisp bean sprouts. It is refreshing and easy to drink.

A spicy soup made by simmering beef brisket. The umami of the meat and the spiciness stimulate the appetite.

A spicy soup made with broth from dried pollack. The umami of the seafood and the sweetness of the vegetables combine for a deep flavor.

A representative Korean soup made by simmering beef and vegetables in a spicy broth. It is hearty and filling.

A milky white, rich beef tail soup made by simmering beef tail for a long time. It is rich in collagen and has a mild salty taste.

A spicy soup made with beef fourth stomach (honeycomb tripe). You can enjoy the unique texture of honeycomb tripe and the umami of the soup.

A dish with rice and namul served in a hot stone pot. Stirring it to eat allows you to enjoy the fragrant scorched rice.

Mixed rice topped with several kinds of namul and meat sauce. Please mix well before eating.

A rice porridge-like dish with rice in a mild soup. It contains egg and has a mellow flavor, perfect for finishing a meal.

A dish with rice added to spicy kalbi soup. The soup, infused with the umami of the meat, pairs well with rice.

A dish with rice added to spicy soup made from dried pollack. A flavorful porridge with seafood.

A hearty and stamina-boosting dish with rice added to spicy yukgaejang soup.

A dish with rice added to a milky, rich beef tail soup. It has a deep flavor that warms the body.

A medicinal dish made by stuffing young chicken with ginseng, glutinous rice, etc., and simmering it. The chicken's umami dissolves into the soup, creating a deep flavor.

White rice. An essential accompaniment to yakiniku.

A mild porridge with fluffy beaten egg. It is gentle on the stomach and easy to eat.

Porridge with cod roe. The saltiness of the cod roe enhances the flavor of the porridge.

A flavorful porridge with crab meat.

Porridge with chicken. It has a rich flavor from the chicken broth.

A noodle dish with a cold and refreshing soup. It is popular as a finishing dish after yakiniku. Characterized by its firm and chewy noodles.

Spicy cold noodles made with a spicy soup. The spiciness and coldness are perfectly matched.

A noodle dish served in a hot soup. Recommended when you want to rest your stomach or warm up.

Spicy mixed noodles without soup. The noodles are coated with a gochujang-based sauce.

A hearty dish with udon noodles in spicy kalbi soup. The umami of the meat coats the udon noodles.

Udon noodles in a spicy soup flavored with dried pollack broth.

A draft beer characterized by its creamy foam and deep richness.

A small size draft beer.

Classic bottled beer. You can choose the brand.

A premium beer characterized by its rich flavor and umami.

A refreshing sour made with freshly squeezed lemon. It washes away the richness of yakiniku.

A highball made with Shochu and oolong tea. It has a clean taste that pairs well with meals.

A highball made with black oolong tea. It is expected to help suppress fat absorption and is perfect for yakiniku.

A highball made with Shochu and green tea. The fragrant tea aroma makes it refreshing to drink.

Traditional Japanese rice wine.

Traditional Japanese rice wine. Served in a tokkuri (sake flask).

A medicinal liquor steeped with Korean ginseng. It has a unique flavor and is said to be good for strengthening the body.

A Korean brewed liquor. It is milky white, with a good balance of sweetness and sourness, making it easy to drink.

Unpasteurized makgeolli. Enjoy its refreshing light carbonation and fresh taste.

A beer-taste beverage with 0.00% alcohol content. Even those who cannot drink alcohol can enjoy the feeling of beer.

A fruit liqueur made by steeping plum fruits. It has a sweet and sour, rich aroma. You can choose how to drink it.

A cocktail made by mixing Suntory's "Sui" Japanese craft gin with soda. The aroma of Japanese ingredients complements the meal.

A classic cocktail made by mixing gin with tonic water. Characterized by its refreshing bitterness and sweetness.

A sweet and sour cocktail made by mixing Cassis liqueur with soda.

A fruity and easy-to-drink cocktail made by mixing Cassis liqueur with orange juice.

A refreshing aftertaste made by mixing Cassis liqueur with oolong tea.

A classic highball made by mixing Suntory's "Kakubin" whisky with soda.

A highball made by mixing Kakubin with ginger ale, adding sweetness and ginger flavor.

A luxurious highball made with "Ao," a premium whisky blended from the world's five major whiskies.

A highball made with "Chita," a grain whisky. It features a light and subtly sweet aroma.

Red or white wine served by the glass. Please choose to pair with your meat dish.

Suntory's world whisky. Enjoy its complex and rich aroma and flavor on the rocks or with water.

A grain whisky made at the Chita Distillery in Aichi Prefecture. It has a light flavor and a smooth mouthfeel.

Apple juice.

Orange juice.

A classic carbonated drink.

A carbonated drink with a ginger flavor.

French natural sparkling water. It does not interfere with the taste of food and refreshes the palate.