Yakiniku En NishiOgikubo

Japanese draft beer. Crisp, refreshing, and served chilled. A perfect palate cleanser for rich, grilled meats.

Marinated beef short ribs served in a small pot ('tsubo'). The meat is soaked in a sweet and savory soy-based sauce. Grill until caramelized and juicy.

Superior cut of beef tongue. Sliced thinly and has a unique, slightly crunchy yet tender texture. Often eaten with lemon juice.

High-quality beef large intestine marinated in a spicy sauce. Rich in fat and collagen with a chewy texture. The spicy seasoning cuts through the richness.

Spicy fermented Napa cabbage. A staple Korean side dish that is tangy, spicy, and crunchy. Complements grilled meat perfectly.

Japanese Wagyu beef short ribs. Exceptionally marbled, tender, and flavorful. Coupon exclusive item.

Beef short ribs marinated in a secret sauce inside a jar. Sweet, savory, and tender.

Skirt steak marinated in a jar. Has a darker color and deeper, beefier flavor than ribs. Very tender when grilled.

Mixed organ meats marinated in a jar. A chewy and flavorful selection of offal in a rich sauce.

Thick slices of pork belly marinated in a jar. Fatty and juicy, similar to bacon but uncured.

Chuck Flap, a rare cut from the shoulder area. Highly marbled ('shimofuri') and extremely tender. Melts in your mouth.

High-quality beef tongue. Tender with a pleasant snap. Mild beef flavor, best with salt and lemon.

Premium Japanese Wagyu short ribs. Very rich in fat and umami. The highest quality rib cut available.

Superior skirt steak. A diaphragm cut that tastes like red meat but is technically offal. Juicy and flavorful.

Premium Wagyu skirt steak. Extremely tender with intense marbling and beefy flavor.

Premium beef tongue cut into thick slices. Offers a satisfying steak-like texture.

Top blade or oyster blade. A rare cut from the shoulder with a unique texture and fine marbling.

Beef large intestine (Shimacho). Characterized by its striped appearance and fatty, chewy texture.

First stomach of the cow (Rumen). Thick, white meat with a distinct crunchy and chewy texture. Mild flavor.

Beef liver. Soft texture and distinct metallic, iron-rich flavor. Grill well.

Pork jowl meat. Crunchy and very fatty. Savory and juicy when grilled.

Pork mammary gland. Soft, creamy texture and mild flavor.

A rare cut connecting different parts. Flavorful and textured.

Pork uterus. Small, tubular shapes with a very crunchy, snappy texture and mild taste.

Beef heart. Lean red muscle meat with a firm, crisp texture and clean metallic taste.

Pork stomach. Pale in color, tough but crunchy when grilled. Mild flavor.

Pork loin seasoned with salt and garlic. Leaner than belly but flavorful.

Cartilage from the throat. Extremely crunchy and usually served scored to make it easier to eat.

Crunchy cartilage (soft bone). Often from the pig or chicken. Very hard texture, good for chewing.

Japchae

Spicy fermented Napa cabbage.

Assorted seasoned vegetables (spinach, bean sprouts, etc.). Sesame oil based seasoning.

Half-portion of Ginseng Chicken Soup. Sticky rice stuffed in chicken with medicinal herbs.

Horse meat tartare (raw meat) seasoned with sweet soy sauce and sesame, topped with an egg yolk.

Raw Omasum (third stomach) sashimi. Grey, rag-like appearance with a crunchy texture. Served with vinegar miso sauce.

Set meal featuring beef tongue with chopped green onions. Includes rice, soup, salad, and oolong tea.

Set meal featuring high-quality beef tongue. Includes rice, soup, salad, and oolong tea.

Set meal with three types of Japanese Wagyu beef. A hearty 300g portion. Includes rice, soup, salad, and oolong tea.

Set meal with six varieties of organ meats (hormone). Includes rice, soup, salad, and oolong tea.

Spicy beef soup set meal. The soup contains shredded beef and vegetables. Served with rice, salad, and oolong tea.

Mixed rice bowl topped with seasoned vegetables, meat, and egg. Served with soup and oolong tea. Mix well before eating.

Ginseng chicken soup set. A healthy soup with chicken and medicinal herbs. Served with rice, salad, and oolong tea.

Stone pot bibimbap set. The rice arrives sizzling in a hot stone bowl, creating a crispy bottom layer. Served with soup and oolong tea.

Classic Cold Noodles

Spicy mixed cold noodles. Served without broth, tossed in a spicy gochujang-based sauce.

Cold noodles with pickled plum (ume) and shiso leaf. A very refreshing and tart variation, perfect for summer.

Cold noodles topped generously with savory seaweed (nori). Adds a deep umami flavor to the refreshing dish.