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The 'Tomo Sankaku' cut, located at the base of the cow's hind leg. It has a good balance of red meat umami and fat sweetness, and is very tender. It is commonly eaten with wasabi soy sauce or sauce.

A rare cut from the shoulder loin with particularly beautiful marbling. Enjoy its melt-in-your-mouth texture and the rich sweetness of the fat. A luxurious dish, also known as the king of yakiniku.

The 'Tongarashi' cut, located in the shoulder and arm of the cow. It is lean and characterized by the strong umami of the red meat itself. Eating it rare, without overcooking, allows you to taste the sweetness of the meat.

Thinly sliced marbled meat, lightly seared and dipped in beaten egg for a sukiyaki-style experience. The rich meat flavor and the mellowness of the egg are a perfect match. Recommended to eat with rice.

Thinly sliced wagyu beef lightly grilled and enjoyed with ponzu sauce for a refreshing taste. You can enjoy the lightness of shabu-shabu and the aroma of yakiniku at the same time.

The root part of the beef tongue, 'tanmoto'. It is the fattiest and very tender part. Even when thickly sliced, it's easy to bite through and has a juicy flavor.

A thickly sliced beef tongue dish. You can fully enjoy its unique crispiness and the overflowing meat juices with every chew.

Standard beef tongue. It has a moderate chewiness and umami, making it perfect to start your yakiniku meal. It is traditionally enjoyed with a refreshing squeeze of lemon juice or salt.

Beef tongue generously topped with seasoned minced green onions. The flavor of the green onions pairs well with the texture of the tongue. Grill only one side and eat it by folding the green onions inside.

A muscle from the diaphragm, classified as offal but with a taste similar to red meat. It is tender, juicy, has a rich umami, and is a popular healthy cut.

The small intestine of a cow, cut into tube shapes. It is packed with fat on the inside, and when grilled, you can enjoy its plump texture and rich, sweet fat.

The first stomach of a cow. It is thick, white, and characterized by its crisp, elastic texture. It has a light flavor and is often seasoned with miso sauce.

Fresh beef liver. Lightly sear the surface and eat it rare to enjoy its melt-in-your-mouth sweetness and rich flavor. It is also rich in nutrients such as iron.

The fourth stomach of a cow, also known as 'Aka Senmai'. It has moderate fat, a rich flavor, and a firm chewiness. The more you chew, the more umami is released.

The heart of a cow. It has little fat and a crisp, easily biteable texture. It has little gamey odor and a light flavor, making it easy to eat.

The third stomach of a cow, characterized by its layered folds. It is low in fat and calories, and you can enjoy its unique, crisp texture. It is often eaten with a refreshing vinegar-miso sauce.

A soup made by simmering beef tail for a long time. Rich in umami and collagen melted from the bones, it has a rich yet gentle flavor.

A Korean-style spicy soup made by simmering beef brisket (kalbi) and vegetables. The soup, infused with the meat's umami, is rich and pairs perfectly with rice.

A spicy soup containing pickled takana (mustard greens) and daikon radish. The sourness of the takana and the spiciness of the chili peppers stimulate your appetite.

A gently flavored soup with fluffy beaten eggs. Made with Chinese or Japanese-style broth, it's perfect for cleansing your palate after spicy dishes or resting your stomach.

A spicy soup containing kimchi, pork, tofu, and vegetables. It has a rich flavor similar to kimchi jjigae and warms you from the core.

An additional option to turn your soup into 'Kukpa' by adding rice. It's a popular way to finish off yakiniku, allowing you to enjoy the soup's flavor with rice until the end.

A light soup with plenty of seaweed. Characterized by its oceanic aroma and sesame oil flavor, it's a standard soup for yakiniku set meals.