Red Panda Yakiniku (Kaset Nawamin)

An entry-level buffet course featuring Kurobuta pork and standard beef cuts. Includes a variety of appetizers and grilled items. Ideal for casual dining.

A mid-tier buffet offering Wagyu beef and a selection of fresh sashimi. A popular choice for beef and seafood lovers.

A premium buffet tier featuring high-grade Wagyu and luxury ingredients like sea urchin and foie gras. Offers a wider range of exclusive dishes.

The highest buffet tier showcasing top-quality A5 Kagoshima Wagyu. Features exquisite cuts with intense marbling. A luxurious all-you-can-eat experience.

Beef brisket or short plate, known for its rich fat content. Juicy and tender when grilled. Often enjoyed with dipping sauces.

Beef skirt steak, offering a deep, savory flavor. Has a slightly chewy texture that softens well when grilled. A favorite for yakiniku.

Wagyu beef rolled or seasoned with miso paste. The fermented bean paste adds a savory, umami kick to the rich beef.

Thinly sliced superior beef tongue. Known for its unique, slightly crunchy texture and savory taste. Cook quickly and dip in lemon juice.

A platter of assorted premium meats. Allows diners to taste various textures and flavors in one serving. Great for sharing.

Thinly sliced beef grilled and eaten sukiyaki-style, often dipped in raw egg. Sweet and savory flavor profile. Melts in the mouth.

Wagyu beef topped with a scallion sauce. The sharp, fresh taste of green onions cuts through the rich fat of the beef.

Beef skirt steak marinated in spicy miso sauce. Offers a bold, savory heat paired with the meaty texture of the skirt.

A platter featuring four different preparations or cuts of beef tongue. Provides a variety of textures from crunchy to tender.

Small Japanese-style beef patties. Soft, juicy, and savory. Often served with a demi-glace or ponzu sauce.

Black pork shoulder loin. Well-marbled meat that is tender and flavorful. A classic cut for grilling.

Black pork belly slices. Rich in fat, becoming crispy and juicy when grilled. Savory and sweet.

An assorted platter of premium Kurobuta pork cuts. Experience the superior quality of black pork in various forms.

Fresh, unsmoked bacon slices. Extremely fatty and savory when cooked. Similar to pork belly but often cured slightly.

Pork belly marinated in spicy sauce. The heat complements the rich fat of the belly meat.

Pork jowl or neck meat. Known for its crunchy texture and heavy marbling. Juicy and unique.

Thick-cut bacon. Meaty and satisfying with a strong savory flavor. Chewy and rich.

Coarsely ground Japanese pork sausages. Snap when bitten and are juicy inside. Smoky and savory.

Large freshwater prawn grilled in its shell. The meat is firm and sweet, often served with the rich, creamy tomalley from the head.

Large fresh raw shrimp. Sweet and translucent meat with a soft texture. Eaten as sashimi or grilled lightly.

Shrimp topped with spicy cod roe mayonnaise. Creamy, savory, and slightly spicy. Rich and flavorful.

Thick slice of salmon grilled to perfection. Flaky meat with crispy skin. Rich in healthy oils.

Scallops grilled with butter and garlic. Sweet shellfish meat enhanced by the rich, aromatic toppings.

Mixed seafood seasoned with Gochujang (Korean chili paste). Spicy, sweet, and savory.

Red shrimp served with crab miso (innards paste). A deep, umami-rich delicacy with sweet shrimp meat.

Grilled whiting fish. Delicate white meat with a light, subtle flavor. Often salted and grilled whole.

Fresh raw salmon slices. Soft, fatty texture with a mild, rich flavor. Dip in soy sauce and wasabi.

Slices of fresh tuna. Lean red meat with a clean, metallic irony taste. Firm yet tender.

Seared cured mackerel. Vinegared fish with a smoky char from the torch. Strong, oily flavor.

Salmon marinated in soy sauce. The marinade adds saltiness and firms up the texture slightly.

Marinated tuna slices. Soy-based marinade enhances the umami of the lean tuna.

Chopped raw salmon seasoned with sesame oil and spices, often topped with egg yolk. Rich and creamy.

Thinly sliced salmon served with citrusy ponzu sauce. Refreshing and light.

Salmon sushi or sashimi flavored with truffle oil or paste. An earthy, luxurious twist on classic salmon.

Salmon served with seaweed (wakame) and ponzu sauce. A balance of ocean flavors and acid.

Cured mackerel skewer, grilled. Oily, savory fish on a stick. Great with alcohol.

Minced Wagyu beef skewer. Juicy meatball-style skewer with rich beef flavor.

Pork belly skewer seasoned with salt. Simple, crispy, and savory.

Asparagus wrapped in pork belly on a skewer. The vegetable adds a fresh crunch to the fatty meat.

Enoki mushrooms wrapped in pork belly. Chewy mushrooms absorb the savory pork fat.

White fish (Hoki) cooked with butter, likely in a foil packet. Soft, flaky, and rich.

Assorted mushrooms grilled or sautéed. Earthy and healthy side dish.

Korean spicy rice cakes. Chewy texture with a sweet and spicy chili sauce.

Sweet corn kernels sautéed with butter. A sweet, creamy, and popular side dish.

A premium cut of Wagyu beef (Flap Meat). Extremely tender with a balance of lean meat and marbling.

Sushi roll featuring Wagyu beef topped with sea urchin (Uni). The ultimate surf and turf luxury bite.

Sushi roll with grilled eel (Unagi) and goose liver (Foie Gras). Rich, creamy, and decadent.

Premium large scallops from Hokkaido. Known for their incredible sweetness and soft texture.

Fresh oyster topped with salmon roe (Ikura). A burst of salty ocean flavors.

High-grade pork or beef loin. Tender and flavorful, perfect for quick grilling.

Premium short rib cut. Richly marbled and juicy. The triangular cut (Sankaku) is highly prized.

Premium beef from the inner thigh. Leaner than ribs but still tender and full of beef flavor.

Selected cut of Wagyu skirt steak. Deep red meat with intense flavor and good marbling.

The root of the beef tongue. The fattiest and most tender part of the tongue. Considered a delicacy.

Thick-cut beef tongue scored in a mango pattern. The scoring helps it cook evenly and provides a unique texture.

Rice cooked in a clay pot (Donabe) with Wagyu beef. The rice absorbs the beef fat and broth, creating a savory meal.

Grilled eel on rice, served Nagoya-style. Can be eaten as is, with condiments, or with broth poured over.

A small hot pot served individually. Features Wagyu beef slices to be cooked in broth (Shabu) or sweet soy sauce (Suki).