Yakiniku Dan Asakusa

Napa Cabbage Kimchi is a Korean pickled cabbage that has undergone lactic acid fermentation. It has a crisp texture and is characterized by its spiciness and sourness. It is commonly eaten with yakiniku or rice.

Kakuteki is a Korean pickled radish, cut into cubes and pickled. Its crunchy texture and spicy chili flavor stimulate the appetite. It's great with rice or as a snack with drinks.

Oikimchi is a Korean pickled cucumber, pickled whole or cut lengthwise. It features the refreshing texture of cucumber and a light spiciness. Recommended when you want to refresh your palate.

A platter of napa cabbage, radish, and cucumber kimchi, allowing you to enjoy various types at once. You can savor the flavors and textures of different kimchis while comparing them. It's a dish that adds color to your table and is also perfect with drinks.

Korean Seaweed is lightly toasted seaweed seasoned with sesame oil and salt. It is characterized by its crispy texture and fragrant sesame oil flavor. It's used for wrapping rice or eaten as is as a snack.

Changja is a Korean delicacy made from salted pollack tripe, seasoned with chili peppers and other spices. It is characterized by its unique crunchy texture and spicy, rich umami. It's perfect with rice or as a snack with drinks.

Yakumi Tofu is a dish of cold tofu topped with various seasonings (green onions, ginger, myoga, etc.) and seasoned with soy sauce. It has a refreshing taste and offers textural accents. Suitable when you have a poor appetite or as a light snack.

Dan's Chijimi is a Korean dish made by mixing seafood and vegetables into a batter of flour or rice flour and grilling it. It's characterized by a crispy exterior and a chewy interior, with a fragrant aroma. It's typically eaten with a soy sauce-based dipping sauce.

Japchae is a Korean noodle dish made by stir-frying glass noodles (dangmyeon) with beef and various vegetables, seasoned with soy sauce and sesame oil. It is characterized by its sweet and spicy flavor and the chewy texture of the glass noodles, making it a colorful dish. It can be enjoyed as a palate cleanser or with rice.

Seared Nigiri is sushi where the surface of the topping is lightly seared. Searing enhances the aroma and brings out the topping's umami. You can enjoy its melt-in-your-mouth texture and fragrant flavor.

Melt-in-your-mouth Braised Oxtail is beef oxtail simmered for a long time until the meat naturally falls off the bone. It is rich in collagen and served with a concentrated, flavorful broth. It is also said to be good for strengthening the body and is a popular warming dish.

Chilled Tomato is a dish of chilled fresh tomatoes, simply cut and served. It is characterized by its refreshing and juicy taste, perfect for cleansing your palate. Enjoy it as a palate cleanser or a light snack.

White Senmai Sashimi is the third stomach of a cow, meticulously prepared, blanched, and chilled. It is characterized by its unique crunchy texture and can be eaten refreshingly with little gamey flavor. It is typically served with vinegar miso or sesame oil and salt.

Hachinosu sashimi is the second stomach of a cow, meticulously prepared, blanched, and chilled. It has a chewy texture and a refined umami. It can also be enjoyed refreshingly with vinegar miso or sesame oil and salt.

Korean Style Raw Squid is thinly sliced fresh squid mixed with a sweet and spicy sauce based on gochujang. The sweetness of the squid and the spiciness of the gochujang are a perfect match, and you can also enjoy the texture. It's perfect as a snack with drinks or with rice.

Pig's Trotters are pig's feet simmered for a long time. They are rich in gelatin and characterized by their melt-in-your-mouth texture and rich umami. They are also packed with collagen, said to be good for the skin. Enjoy the meat around the bones by sucking on them.

Seared Premium Meat Sashimi is sashimi made from carefully selected high-quality beef, lightly seared on the surface. Searing adds a fragrant aroma and enhances the meat's umami. You can enjoy its melt-in-your-mouth texture and rich, original meat flavor. It is typically served with a special sauce.

Namul are Korean side dishes made by boiling vegetables such as spinach, bean sprouts, and fernbrake, and seasoning them with sesame oil and salt. They are characterized by the natural flavor of the vegetables and their crisp texture, and the aroma of sesame oil stimulates the appetite. They are perfect as a palate cleanser or with yakiniku.

A platter of namul, allowing you to enjoy several types of namul at once. You can savor the flavors and textures of various vegetables while comparing them. It pairs exceptionally well with yakiniku and is a dish that considers nutritional balance.

Choregi Salad is a Korean-style salad based on leafy greens like lettuce and ssamjang, tossed with a dressing made of sesame oil, soy sauce, and garlic. The fragrance of sesame oil and the flavor of garlic stimulate the appetite. It's also perfect as a palate cleanser during yakiniku.

Sesame Salt Salad is a simple salad of fresh leafy greens tossed with a dressing based on sesame oil and salt. The nutty flavor of sesame and the saltiness enhance the sweetness of the vegetables. It offers a refreshing yet deep flavor.

Addictive Salted Tongue is beef tongue seasoned with salt dressing and grilled. It is characterized by its unique chewiness and juicy meat juices, and is typically enjoyed with a squeeze of lemon for a refreshing taste. It's so delicious you won't be able to stop eating it.

Salted Premium Tongue is a carefully selected, tender, and beautifully marbled part of the beef tongue, grilled with salt. It melts in your mouth and has a rich umami flavor. Recommended for special occasion yakiniku or when you want to enjoy a luxurious taste.

Tongue Trio is a platter featuring different cuts and preparations of beef tongue. It allows you to enjoy different textures and flavors from each. You can find your favorite tongue by comparing them.

Kalbi refers to the fatty part of the beef's flank. Grilling it over charcoal allows the sweet, juicy fat and the umami of the meat to spread throughout your mouth. It's the ultimate classic of yakiniku and pairs perfectly with rice and drinks.

Rosu is a cut from the back of a cow, with a good balance of moderate fat and lean meat, and a fine texture. When grilled, it is tender and allows you to enjoy the rich flavor of the meat itself. It is a popular cut for everyone from yakiniku beginners to experts.

Premium Harami is a part of the diaphragm, which, despite being offal, has a texture and umami similar to red meat. It is very tender, juicy, and characterized by its rich meat flavor. It's not too fatty and can be eaten refreshingly, making it popular among yakiniku connoisseurs.

Yangnyeomjang and Gochujang are sweet and spicy Korean paste sauces used for seasoning yakiniku and other dishes. They are characterized by their deep flavor, a blend of chili spiciness and various seasonings, which further enhances the meat's umami.

Slyunnik likely refers to additional condiments or seasonings served at a yakiniku restaurant, or possibly charges related to the preparation of meat. It is presumed to be an item related to service charges or seasonings, rather than a specific ingredient.

Thickly Sliced Premium Salted Tongue is carefully selected, premium beef tongue, cut thickly and seasoned with salt dressing. It offers a satisfying chewiness unique to thick cuts, the deep umami of the tongue, and a juicy texture. Recommended for those seeking a luxurious yakiniku experience.

Thinly Sliced Premium Salted Tongue is carefully selected, premium beef tongue, thinly sliced and seasoned with salt dressing. It offers a delicate texture unique to thin slices and the rich flavor of the tongue itself. Lightly searing it allows you to fully enjoy the tongue's umami.

Premium Harami is a carefully selected, high-quality part of the cow's diaphragm. Despite being offal, it is characterized by its deep umami, similar to red meat, and its melt-in-your-mouth tenderness. Recommended for those who want to fully savor the rich flavor of the meat.

Premium Fillet is a carefully selected, highest-grade cut from the fillet, the least exercised part of the cow. It is extremely low in fat, very tender, and has a refined taste. It is the ultimate dish where you can fully appreciate the delicate umami of the meat itself.

Chateaubriand is the thickest and most tender rare cut from the center of the fillet. It is extremely low in fat, has a fine texture, and is characterized by its melt-in-your-mouth tenderness and refined umami. It is very expensive and is the highest grade of beef, suitable for special occasions.

Premium Liver is a carefully selected, high-quality part of fresh beef liver. It is characterized by its rich umami and a smooth texture that is not overly gamey. Lightly searing it allows you to fully enjoy the liver's original flavor and nutrients.

Umin is the first stomach of a cow, and this is a carefully selected, thick, and tender part. It is characterized by its unique chewy texture and refreshing taste. The more you chew, the more umami is released, making it a popular classic yakiniku cut.

Minosando is a rare cut from theミノ (min) that is particularly fatty. You can enjoy the chewy texture ofミノ and the sweetness of the fat simultaneously. When grilled, the fat melts out, filling your mouth with fragrance and juiciness.

Hachinosu is the second stomach of a cow, with a unique honeycomb-like shape. It is softer thanミノ (min) and characterized by its elastic texture. It has a light flavor with little gamey taste and is easy to eat due to meticulous preparation.

Giara is the fourth stomach of a cow, characterized by its red meat-like appearance and rich flavor. It has a moderate amount of fat, and when grilled, its umami spreads out, offering a juicy texture. A must-have for offal lovers.

Hormone (Large Intestine) is the large intestine of a cow, characterized by its plump texture and the sweetness of the fat that spreads as you chew. It is meticulously prepared, so it has little gamey flavor and allows you to fully enjoy the original umami of the offal. It is one of the popular cuts for yakiniku.

Maruchou is the small intestine of a cow, characterized by its round, tube-like shape. It contains plenty of fat, and when grilled, the fat melts out, offering a melt-in-your-mouth texture and rich sweetness. It is also rich in collagen and particularly popular among women.

Hatsu is the heart of a cow, characterized by its light flavor, similar to lean red meat, and its chewy texture. It is low in fat and healthy, yet rich in iron. It is recommended to lightly grill it as yakiniku to enjoy its texture.

Urute is the cartilage part of a cow's trachea. It is very tough and characterized by a unique crunchy texture, considered a cut for connoisseurs. Grilling enhances its fragrance, and the more you chew, the more umami you can taste.

Korikori refers to the pancreas of a cow. As the name suggests, it is characterized by its unique crunchy texture and light flavor. It has a relatively mild flavor among offal and can be enjoyed with various seasonings.

A dish where fresh shrimp are grilled and enjoyed. Grilling concentrates the shrimp's sweetness and enhances its plump texture. The fragrant aroma stimulates the appetite, making it irresistibly delicious for seafood lovers.

A dish where fresh squid is grilled and enjoyed. Grilling enhances the squid's unique umami and fragrance, offering a chewy texture. Searing the liver adds an even richer flavor, making it an excellent snack with drinks.

Fried Garlic is a dish of whole garlic cloves deep-fried. The outside is crispy and fragrant, the inside is fluffy and sweet, and the characteristic pungent smell is also mellowed. Enjoy it with yakiniku or as a snack.

Hasegawa Farm's Mushrooms are a dish where fresh, thick mushrooms are simply grilled and enjoyed. Grilling brings out the rich aroma and umami of the mushrooms, and they are characterized by their juicy texture. Experience a special flavor you can't find elsewhere.

Chicken Thigh is chicken thigh meat grilled over charcoal. It is characterized by its juicy and firm texture, allowing you to enjoy the original flavor of the chicken. Marinating it in miso sauce adds even more depth to the flavor.

Chicken tenderloin is a part of the chicken breast, with very little fat, making it a very healthy cut. When grilled, it has a light flavor and a tender texture. Enjoying it simply with salt and wasabi allows you to fully appreciate the delicate flavor of the tenderloin.

Pork Kalbi is grilled pork belly. It is characterized by the sweetness of the fat and the umami of the meat, and becomes crispy and fragrant when grilled. Wrapping it in leafy vegetables like ssamjang allows for a refreshing taste.

Butatoro is a cut from the neck to the shoulder of a pig, characterized by its marbled fat. When grilled, the fat melts out, offering a melt-in-your-mouth texture and rich sweetness. It is further enhanced by salt and wasabi.

Our Most Popular Platter is a value set that allows you to enjoy 5 types of our carefully selected yakiniku at once. You can compare the umami and textures of various cuts while savoring them. It can be ordered according to the number of people and is recommended for those who want to fully enjoy yakiniku.

Dan's Festival Platter is a set that allows you to enjoy three types of meat – Kalbi, Rosu, and Premium Slices – in both sauce and salt flavors. It's a generous 3-serving portion, allowing you to enjoy the flavors of various cuts at once. It's the perfect set for sharing with family and friends.

Assorted Offal is a platter that allows you to enjoy 5 types of today's recommended offal in both sauce and salt flavors. It's a 2-serving portion, allowing you to savor the different textures and rich umami of various offal. A diverse dish that offal lovers will adore.

Grilled Vegetables is a dish where seasonal fresh vegetables are grilled and enjoyed. The natural sweetness and umami of the vegetables are brought out, making it a great palate cleanser during yakiniku or recommended for health-conscious individuals. The contents may vary depending on the season.

Seasoned Green Onions are finely chopped green onions seasoned with sesame oil and salt. Eating them with yakiniku enhances the meat's umami with the crisp texture and fragrant flavor of the green onions, allowing for a lighter taste. They are an indispensable supporting actor for yakiniku.

Ssamjang is a leafy vegetable similar to lettuce, commonly used for wrapping grilled meat. It is characterized by its fresh, crisp texture and slight bitterness. It cuts through the richness of the meat, allowing you to eat more.

Condiment Set is a platter of various seasonings such as green chili peppers, sliced garlic, and miso, to further enhance your yakiniku. You can change the flavor of the meat or add spiciness, allowing you to enjoy it to your liking.

Perilla leaf is a plant of the mint family, used by wrapping it with yakiniku or by using its seeds for oil. It is characterized by its unique aroma and flavor, and it has the effect of mellowing the richness of the meat, allowing it to be eaten refreshingly.

Rice is indispensable to Japanese dining, consisting of freshly cooked white rice. The fluffy, cooked rice has a natural sweetness and pairs perfectly with yakiniku and side dishes. It is commonly eaten with yakiniku sauce or by wrapping meat in it.

Large portion of rice is a larger serving of rice than the regular size. Recommended for those who want to eat a lot or feel fully satisfied. Enjoy plenty of rice with your yakiniku.

Gukbap is a Korean dish combining rice and soup. Generally, it is made by adding rice to a hearty soup containing beef and vegetables, and it warms you from the core. It has a gentle flavor and is recommended as a finishing dish.

Kalbi Gukbap is a Korean spicy soup with rice, containing beef kalbi. It is characterized by the rich beef umami and the spicy soup, warming the body and providing stamina. It's also popular as a finishing dish for yakiniku.

Kalbi Gukbap is a Korean dish combining rice with a spicy soup made by simmering beef and various vegetables. It is characterized by its rich soup, a blend of chili spiciness and the umami of the ingredients, which warms the body and promotes sweating.

Gomtang Gukbap is a Korean dish combining rice with a rich, white soup made by simmering beef bones and meat for a long time. It is rich in collagen and characterized by its mellow and gentle flavor. It is also said to be good for strengthening the body and warms you up.

Bibimbap is a Korean dish where various toppings such as namul, meat, and egg are beautifully arranged on top of rice, and then mixed with gochujang. The textures and flavors of the various ingredients blend together, making it a nutritious and well-balanced dish.

Stone-Grilled Bibimbap is bibimbap served in a piping hot stone bowl with rice and ingredients. The residual heat of the stone creates a crispy, toasted rice at the bottom, offering a fragrant and crunchy texture. Mixing the ingredients while they are hot makes them even more delicious.

Stone-Grilled Meat Rice is a dish served in a hot stone bowl with rice and specially seasoned meat. The residual heat of the stone creates a crispy, toasted rice, adding a fragrant flavor. The meat's umami seeps into the rice, making it a hearty dish.

Egg soup is a soup with a gentle flavor, made with a chicken broth base and beaten eggs. It is characterized by the fluffy texture of the egg and the savory taste of the light soup. It's popular as a palate cleanser during yakiniku or as a finishing dish.

Seaweed soup is a simple soup made with a chicken broth base and seaweed. The oceanic flavor of the seaweed and the aroma of sesame oil stimulate the appetite. It is refreshing yet rich in seaweed nutrients and healthy.

Kosari soup is a Korean soup featuring bracken (kosari) as the main ingredient. It is characterized by the unique flavor and texture of bracken, simmered with beef and other ingredients, and finished with a gentle soy sauce-based flavor. It is a deeply flavorful and warming dish.

Monkuss soup is likely a misspelling of "Komkuss soup" or "bean sprout kuks soup," or it may refer to a soup made with specific ingredients. In general Korean cuisine, spicy soups containing bean sprouts or beef are sometimes confused with "Gomtang soup." It is presumed to be a warming soup with the flavors of vegetables and meat dissolved within.

Kalbi soup is a rich, hearty, and spicy soup made by simmering beef kalbi for a long time. The concentrated meat umami and chili spiciness stimulate the appetite. It can also be made into gukbap by adding rice.

Yukgaejang soup is a representative spicy Korean soup made with plenty of beef, gosari (fernbrake), and bean sprouts. It is characterized by its deep flavor, a blend of chili spiciness and beef umami, and warms you from the core.

Gomtang soup is a milky, rich soup made by simmering beef bones and meat for a long time. It is rich in collagen and characterized by its mellow and gentle flavor. It is also said to be good for strengthening the body and is recommended when you have a cold or want to recover your energy.

Cold Noodles (Naengmyeon) are Korean cold noodles made with chewy noodles from buckwheat or wheat flour, served in a cold beef bone-based broth. It is characterized by its sour and refreshing soup and smooth noodles, making it perfect after yakiniku.

Warm Noodles (Onmyeon) are noodle dishes made with the same chewy noodles as cold noodles, served in a warm soup. They are typically served in a light soup based on chicken or seafood broth and warm the body. They have a gentle flavor and are recommended for cold weather or as a finishing dish.

Bibim noodles are a Korean cold noodle dish where chewy cold noodles are mixed with a special sweet and spicy gochujang-based sauce. It has sweetness and sourness within the spiciness, and it becomes even more delicious when mixed with various vegetables.

Dan Style Tanuki Ramen is a special ramen from the yakiniku restaurant "Dan." It may have tempura bits (like Tanuki Udon) or some other unique element. Generally, it is a ramen with a soy sauce-based broth, noodles, and toppings such as tenkasu (fried tempura bits) and green onions.

Finishing Noodles are noodle dishes served at the end of a yakiniku meal. They are typically served in a style where noodles are cooked in a soup based on the broth from hot pot dishes, allowing you to enjoy the soup infused with the flavors of meat and vegetables until the end. They have a light flavor that is easy to eat even when you are full.

Kimchi Jjigae is a spicy Korean stew made with kimchi as a base, simmered with pork, tofu, vegetables, and other ingredients. It is characterized by the sourness and spiciness of kimchi and warms you from the core. It's popular eaten with rice or as a snack with drinks. It's also filling with the addition of tofu.

Vanilla Ice Cream is a cold dessert rich in vanilla aroma. It has a creamy and smooth texture, making it ideal as a post-meal dessert. It also comes with Yuzu Sherbet, allowing you to enjoy a refreshing aftertaste.

Black Honey Vanilla Pudding is a smooth vanilla-flavored pudding topped with rich black honey. The gentle sweetness of the pudding and the richness of the black honey are a perfect match, offering a refined taste. It's perfect for finishing your meal.

Homemade Tiramisu is an Italian dessert made with mascarpone cheese, coffee, and cocoa powder. The moist sponge and rich cream are layered, creating a perfect balance of sweetness and bitterness. It offers a luxurious end to your meal.

Rosemount Shiraz Cabernet is an Australian red wine, a blend of Shiraz and Cabernet Sauvignon grapes. It is medium-bodied, characterized by berry fruit flavors and spicy notes. It pairs well with hearty dishes like yakiniku.

Buena Vista Sonoma Pinot Noir is a red wine from Sonoma County, USA. It is characterized by the delicate fruitiness of cherry and raspberry, typical of Pinot Noir grapes, and a smooth mouthfeel. It pairs well with light meat dishes and cheese.

Castello d'Albola Chianti Classico is a red wine from Tuscany, Italy, primarily made from Sangiovese grapes. It is characterized by its dry, firm tannins and aromas of cherry and violet. It pairs very well with fatty meat dishes and pasta.

Gran Reale Brut is a Spanish dry sparkling wine. It is characterized by its fresh fruitiness and pleasant effervescence, making it suitable not only as an aperitif but also with light meals and desserts. Its refreshing taste enhances the flavors of food.

Gancia Prosecco Spumante is an Italian sparkling wine. It is characterized by its fruity aroma and fine bubbles, with a very easy-to-drink dry taste. It can be enjoyed as an aperitif or paired with seafood and light dishes.

Rosemount Semillon Chardonnay is an Australian white wine, a blend of Semillon and Chardonnay grapes. It features a refreshing citrus aroma and a mellow richness, with a well-balanced taste. It pairs well with seafood and chicken dishes.

Buena Vista Sonoma Chardonnay is a white wine from Sonoma County, USA. It is characterized by the tropical fruit aroma typical of Chardonnay grapes, a full body, and complex flavors from oak aging. It pairs well with dishes with creamy sauces and chicken.

Arboleda Chardonnay is a Chilean white wine. Made from Chardonnay grapes, it is characterized by its rich fruitiness, minerality, and refreshing acidity. It can be enjoyed with a wide range of dishes, including grilled seafood, chicken, and light cheeses.

Lanson Black Label Brut is a Champagne (sparkling wine) from France. It is a blend of three grape varieties: Pinot Noir, Chardonnay, and Pinot Meunier, and is characterized by its fresh, powerful fruitiness and delicate bubbles. It is perfect for toasting on special occasions or for celebrations.