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Muscle from the diaphragm of a cow. It looks like lean meat, has moderate fat, and is characterized by its tender and juicy flavor. A standard cut for yakiniku.

Meat from around the rib bones of a cow. Characterized by the sweetness of the fat and its rich umami, it pairs perfectly with rice.

Meat from the shoulder to the back. It is lean and tender, allowing you to enjoy the original red meat umami.

The first stomach of a cow. It is thick and white, with a unique chewy texture. It has a bland flavor.

Beef tongue. It has a unique texture and flavor, and is refreshing. It is commonly eaten with lemon juice.

Beef liver. Rich in vitamins and iron. It has a rich, deep flavor and a unique aroma.

Beef heart. The muscle fibers are fine, and it has a crisp, easy-to-bite texture. The flavor is bland and not gamey.

Meat from the temple and cheek area. As it is a frequently used part, it is muscular and elastic, with a strong umami.

Intestine meat such as small and large intestines. It is fatty and offers a plump texture and rich, sweet fat flavor.

A dish of grilled squid. Grilling makes it fragrant and allows you to enjoy its elastic texture.

Assorted grilled vegetables. Includes onions, bell peppers, carrots, cabbage, etc., grilled on a net.

The third stomach of a cow. It has a characteristic folded appearance and offers a chewy, crisp texture. The flavor is bland.

A spicy Korean hot pot dish made with chili peppers. It contains tofu, vegetables, meat, etc., and warms the body.

A Korean dish of rice with soup poured over it. A light soup rice with ingredients such as vegetables and meat.

A spicy soup rice with kalbi meat. The umami of the meat and the spiciness of the chili peppers stimulate the appetite.

A salt-based soup with plenty of seaweed. Often flavored with sesame oil.

A soup with a gentle flavor containing beaten eggs. You can enjoy the fluffy texture of the eggs.

A soup containing various vegetables. A gentle flavor with the sweetness and umami of the vegetables dissolved in it.

A spicy soup with slowly simmered beef short ribs. It has a rich, deep flavor and umami.

Steamed white rice. A staple food eaten with yakiniku.

A Korean mixed rice dish with namul, meat, egg, etc., placed on top of rice. Mix well before eating.

A Korean fermented pickle made by pickling napa cabbage with chili peppers, etc. It has a spicy and sour taste.

Boiled and seasoned vegetables such as bean sprouts, spinach, and bracken, with sesame oil and salt.

Cucumber kimchi. Characterized by its crisp texture and refreshing taste.

Raw vegetables (a type of lettuce) used to wrap grilled meat. Delicious when wrapped with miso or other sauces.

Finely chopped cabbage. It is refreshing and perfect as a palate cleanser.

An alcoholic beverage. Cold beer goes well with hot yakiniku.

Sake. A Japanese brewed liquor made from rice. Often served hot or at room temperature.

A cocktail made by mixing shochu with soda water and adding lemon juice. Its refreshing acidity pairs well with greasy food.

An alcoholic beverage made by mixing shochu with oolong tea. It is refreshing and easy to drink.

Medicinal liquor infused with ginseng. It has a unique strong aroma and flavor and is known as a health drink.

A carbonated drink. Sweet and refreshing taste.

A clear carbonated beverage. A sweet and refreshing soft drink with a lemon-lime flavor.

Soft drink. Generally, orange juice or similar is served.