Wagyu Beef Yakiniku Biyando Shibaura

Premium Wagyu loin. A lean cut with a rich, deep savory flavor and tender texture. Lightly grilled to retain its juices.

Standard Wagyu loin. Finely textured meat with less fat, offering a clean and refreshing beef taste. Best enjoyed not overcooked.

Superior Wagyu loin (Shinshin/Knuckle main muscle). A rare cut with a perfect balance of lean meat and tenderness. Soft texture with concentrated umami.

A recommended assortment of three premium Wagyu cuts: Superior Kalbi, Special Kalbi, and Superior Loin (Shinshin). Perfect for tasting different textures and fat levels.

A high-rank set featuring Superior Tongue Salt, Superior Kalbi, and the famous Wagyu Harami (Skirt Steak). Enjoy the variety of popular high-quality cuts.

The 'God' Set. A luxurious platter containing Premium Kalbi, Famous Harami, and Premium Loin. The ultimate experience of top-tier Wagyu beef.

Premium Wagyu Kalbi (short rib). Heavily marbled meat that melts in your mouth with rich, buttery flavor. A top-tier item.

Classic Wagyu Kalbi. Juicy short rib with a good amount of fat, offering the signature rich sweetness of Wagyu beef.

Special Wagyu Kalbi (Kainomi/Flap Meat). A rare cut that sits between the loin and the short rib. Very tender with moderate marbling.

Superior Wagyu Kalbi. Richer in flavor than standard kalbi, allowing you to fully enjoy the aroma and umami of the high-quality fat.

Rib Finger. Meat from between the rib bones. Rich flavor with a good balance of fat and lean meat, often slightly chewy and savory.

Beef tongue served with salt. A popular starter with a distinctive crisp yet chewy texture. Pairs well with lemon juice.

Premium thick-cut beef tongue.

Superior beef tongue. Specifically selected for tenderness, allowing you to enjoy the pure savory taste of the tongue.

Shibaura specialty Wagyu Harami (Skirt Steak). The restaurant's No.1 item. Tender red meat with a strong, rich beefy flavor. Limited quantity.

Assortment of 3 kinds of Wagyu offal: Hormone (Large Intestine), Gyara (Abomasum), and Liver. A classic starter set for offal lovers.

Assortment of 5 kinds of Wagyu offal. Adds Superior Rumen and Small Intestine to the 3-kind set. Perfect for comparing different textures and flavors.

Assortment of 7 kinds of Wagyu offal. Adds Heart and Honeycomb Tripe to the 5-kind set. A luxurious platter for the ultimate offal experience.

Wagyu Omasum (Third Stomach). Low fat and low calorie with a distinctive crunchy texture.

Wagyu Beef Heart. Lean meat with fine fibers and very little gamey odor. Has a firm, crisp texture.

Wagyu Small Intestine. A fatty cut known for its rich, sweet flavor and juicy texture.

Wagyu Large Intestine. Chewy texture that releases more savory flavor the more you chew.

Wagyu Abomasum (Fourth Stomach). Also known as 'Gyara'. Has a crunchy texture and rich, fatty umami.

Wagyu Superior Rumen (First Stomach). Thick and chewy but tender when scored. Mild flavor and odor, making it easy to eat.

Chicken thigh. Juicy and flavorful meat.

Pork belly (Samgyeopsal style). Rich layers of fat and meat, excellent flavor.

Pork neck/jowl. Fatty like tuna toro, with a unique crunchy texture.

Stamina Set. A combo of pork belly, pork neck, and chicken thigh.

Grilled long green onion (Negi).

Grilled Onion

Grilled cabbage.

Garlic butter foil grill. Whole garlic cloves cooked in butter until soft and sweet.

Grilled squid.

Assorted vegetables for grilling.

Grilled King Oyster Mushroom.

Grilled shrimp. Plump and juicy.

Assorted mushrooms for grilling.

Scallop butter foil grill.

Seafood assortment. Includes scallops, squid, and shrimp (2 pcs).

Assorted Namul (seasoned vegetables).

Radish namul. Seasoned julienned daikon radish.

Spinach namul. Seasoned boiled spinach.

Fern brake namul. Seasoned royal fern stems.

Bean sprout namul. Seasoned boiled bean sprouts.

Assorted Kimchi platter.

Cucumber Kimchi (Oi Sobagi).

Napa Cabbage Kimchi. Spicy fermented cabbage.

Radish Kimchi (Kkakdugi). Cubed spicy fermented radish.

Byand house salad with salt dressing.

Tomato salad.

Choregi salad. Korean-style salad with sesame oil dressing.

Sanchu (Lettuce leaves). Used for wrapping grilled meat.

Wasabi salad.

Japanese-style salad.

Avocado served sashimi style.

Omasum (beef tripe) sashimi. Parboiled third stomach served cold with dipping sauce.

Egg drop soup. Gentle flavor.

Seaweed soup.

Kalbi soup. Spicy beef rib soup.

Vegetable soup.

Yukgaejang. Spicy beef and vegetable soup.

Gomtang. Rich milky white beef bone soup.

Kuppa. Rice in mild soup with vegetables and egg.

Yukgaejang Kuppa. Rice in spicy beef soup.

Kalbi Kuppa. Rice in spicy beef rib soup.

Gomtang Kuppa. Rice in rich beef bone soup.

Seafood Sundubu Jjigae. Spicy soft tofu stew with seafood.

Bibimbap. Rice topped with seasoned vegetables, meat, and egg. Mix well before eating.

Dolsot (Stone Pot) Bibimbap. Bibimbap served in a hot stone bowl that crisps the rice at the bottom.

Steamed white rice.

Korean grilled seaweed.

Changja. Spicy salted cod entrails.

Seafood cheese tteokbokki. Spicy rice cakes with seafood and cheese.

Korean-style cold tofu.

Tteokbokki. Spicy stir-fried rice cakes.

Seafood Japchae. Stir-fried glass noodles with seafood.

Japchae. Stir-fried glass noodles with vegetables.

Cheese Tteokbokki. Spicy rice cakes topped with melted cheese.

Vegetable Chijimi. Korean-style vegetable pancake.

Crispy cheese Chijimi.

Byand Seafood Chijimi. Korean pancake with seafood.

Wagyu beef tendon curry.

Traditional cold noodles (Naengmyeon). Chewy noodles in cold broth.

Bibim noodles. Cold noodles with spicy mixing sauce.

Warm noodles.

Yukgaejang Ramen. Spicy beef soup ramen.

Yukgaejang Udon. Spicy beef soup udon.

Kalbi Ramen. Spicy beef rib soup ramen.

Kalbi Udon. Spicy beef rib soup udon.