Oreno Yakiniku ginza9

A luxurious 12-tier wooden staircase display featuring Japan's top three Wagyu brands: Matsusaka, Kobe, and Omi beef. The meat is extremely marbled and tender. Grill lightly to enjoy the rich fat melting in your mouth; served with fresh wasabi.

A premium lunch set featuring a platter of 6 different cuts of A5 Japanese Black Wagyu. Includes all-you-can-eat rice and soup, a mini salad, and a 60-minute all-you-can-drink plan. A great way to sample high-quality beef.

Chateaubriand is the most tender center cut of the tenderloin fillet. It has very little fat but an incredibly soft texture. Grill carefully to medium-rare.

Wagyu tenderloin is a lean cut known for its tenderness and refined flavor. Less fatty than other Wagyu cuts, making it a popular choice for those who prefer meatiness over marbling.

A single slice of a rare Wagyu cut, which changes daily. A cost-effective way to try a high-value part of the cow.

A large, thin slice of premium Ribeye (upper back). Highly marbled with rich fat that melts quickly. Grill briefly and eat immediately.

Premium Kalbi (short rib) is the king of BBQ cuts, featuring intense marbling and a rich, sweet beefy flavor.

Premium Loin is lean meat with moderate marbling. It has a smooth texture and a deep, savory meat taste.

Standard Kalbi (short rib). Very juicy and fatty, pairs excellently with white rice.

Assorted trimmings from A5 Wagyu cuts. Shapes are irregular, but the quality of meat is high. Served in a generous 1.5x portion.

Red lean meat with less fat. Good for those who want to enjoy the flavor of the meat itself without it being too heavy.

Very thick slices of beef tongue. Despite the thickness, it is tender with a pleasant crisp bite. Usually served with lemon.

Beef tongue topped with generous amounts of Kyoto's famous Kujo green onions. The sweetness of the onions complements the savory tongue.

Classic beef tongue served with a minced green onion and salt mixture. Grill the tongue on one side and wrap the onions to eat.

Standard salted beef tongue. Thinly sliced for quick grilling. Enjoy the unique chewy yet crisp texture.

Thick-cut tongue marinated in spicy seasoning. The heat pairs well with alcohol.

A steak cut from the underside of the tongue. It has a stronger texture and rich flavor. Served in a large portion.

Premium Japanese beef skirt steak (diaphragm). It looks like red meat but is technically offal, offering a deep, savory flavor and tender texture.

Standard skirt steak. Juicy and flavorful, one of the most popular cuts for Yakiniku.

A long, single strip of skirt steak cut in a diamond pattern (dragon cut) to ensure tenderness and even cooking.

Mino is the first stomach (rumen). It is thick, white, and has a distinct chewy and crunchy texture. Needs to be grilled thoroughly.

Large intestine (Shimacho). Very fatty and rich in collagen. Grill the skin side first, then the fat side briefly. Watch for flare-ups.

Fresh beef liver. Soft texture and distinct metallic iron flavor. Must be cooked thoroughly.

An assortment of three popular offal cuts. Perfect for trying different textures and flavors.

A famous variety of green onion from Kyoto, known for being soft and sweet.

House-made salted chopped green onions. Great condiment for tongue and kalbi.

House-made miso paste with green onions.

Grated fresh garlic.

Crispy fried garlic chips.

Fresh Japanese sea urchin. A luxurious topping often added to meat or rice.

Live abalone grilled whole in its shell. It moves ('dances') as it cooks. Tender texture and ocean flavor.

A luxurious stone bowl rice dish featuring premium eel and A5 Wagyu sirloin, flavored like Sukiyaki. Served sizzling hot. Mix well to create a crispy rice crust.

Lightly seared Wagyu and beef tongue served carpaccio-style on a bed of greens with dressing.

A platter of three types of Kimchi (spicy fermented vegetables), typically including cabbage, radish, and cucumber.

A platter of four types of Namul (seasoned boiled vegetables), usually including bean sprouts, spinach, and radish.

A signature serving style ('Nami Nami') where Champagne is poured until it overflows the glass into a saucer below. Very generous portion.

Sparkling wine poured to the brim. Choose from White, Rose, or Sweet.

House red or white wine. Large serving.