Yakiniku En Nakano

A yakiniku all-you-can-eat course available only during lunchtime. An assorted meat platter is served first. The time limit is 60 minutes.

Beef kalbi (rib meat) marinated in our secret sauce. The flavor seeps in while it's in the pot, resulting in a tender and juicy taste. Please grill well before eating.

Harami (diaphragm muscle) marinated in sauce. It looks like red meat, with moderate fat and a rich umami flavor.

Offal (internal organs) marinated in our special sauce. Characterized by a unique elastic texture and a sweetness of fat that spreads with every chew.

Thick-cut pork belly marinated in sauce. Grilled to a fragrant finish, this dish allows you to enjoy the rich flavor of the fat.

A rare cut from the chuck roast, featuring particularly beautiful marbling. Characterized by a melt-in-your-mouth texture and a rich flavor.

This is the tender part of the cow's tongue, close to the root. It has a crisp texture and a refreshing taste. It is commonly eaten with lemon sauce.

A classic yakiniku cut, beef rib meat. It has a strong sweet flavor from the fat and a rich meatiness, making it an excellent pairing with rice.

This is a cut from the diaphragm of a cow. Although it looks like red meat, it is classified as offal. It is tender, healthy, and has a rich flavor.

This is a particularly thick and marbled premium cut of harami. It is extremely tender and overflows with juicy meat juices.

A luxurious thick-cut of premium tongue. Its thickness allows you to fully enjoy the unique springy texture of tongue.

A rare cut from the inside of the cow's shoulder blade. Characterized by beautiful marbling, a unique gelatinous texture, and a rich flavor.

High-quality, fatty offal marinated in a spicy miso sauce. It becomes fragrant when grilled and pairs well with drinks.

This is the first stomach of a cow. It is white and thick, with a unique chewy texture and a mild flavor.

Beef liver. Rich in iron, it has a deep, rich flavor and sweetness. Be careful not to overcook to enjoy its smooth texture.

This is meat from the neck of the pig. It has marbling throughout and is characterized by its crisp texture and the sweetness of the fat.

A dish with plenty of chopped green onions generously placed on tongue. The flavor of the green onions and the texture of the tongue complement each other well.

This is a cut from the pig's breast. It is white in appearance, with a fluffy, soft texture and a milky flavor.

Beef cheek meat. Because it's a well-exercised muscle, it has a rich flavor and a unique chewy texture due to its gelatinous content.

Beef heart. Low in fat, it has a crisp, easy-to-bite texture and a mild flavor with little odor.

Pork marinated in a garlic-infused salt sauce for a stamina-boosting dish. (Currently discontinued)

Pork belly seasoned in a Korean style. It's coated in a sweet and spicy sauce, and becomes fragrant and juicy when grilled.

Cartilage from the cow's trachea. It is very hard, so it is finely scored. Characterized by a very hard, crunchy, and grinding texture.

Chicken thigh meat and other cuts prepared for yakiniku. The skin is grilled to a crisp, and the meat remains juicy.

Cold noodles topped with plum and perilla (shiso). The sourness of the plum and the aroma of shiso create a refreshing and light flavor.

Cold noodles topped with plenty of seaweed. The oceanic aroma dissolves into the soup, creating a rich flavor.

A classic Korean noodle dish with chewy noodles and cold soup. Popular as a finishing dish after yakiniku, you can change the flavor by adding vinegar.

A mixed noodle type of cold noodles without soup. The noodles are mixed with a sweet and spicy gochujang-based sauce. Recommended for those who like spicy food.