yakiniku futago Tsukiji（bbq japanese）

Pickled mustard greens seasoned with chili. Crunchy texture with a spicy and savory flavor. Enjoy as an appetizer or with grilled meat.

Fresh cabbage leaves lightly seasoned but not yet fully fermented. Crisp and refreshing texture. Acts as a palate cleanser between rich meats.

A platter featuring a variety of fermented vegetables like napa cabbage, radish, and cucumber. Spicy, sour, and umami-rich. Perfect for sharing and sampling different textures.

Classic Korean spicy fermented napa cabbage. Tangy, spicy, and crunchy. A staple side dish that cuts through the richness of BBQ.

Cubed radish kimchi, also known as Kkakdugi. distinctive crunch with a sweet and spicy flavor profile. Pairs well with soups and rice.

Spicy cucumber salad, or Oi Kimchi. Fresh, crisp, and juicy with a refreshing chili heat. Great for cooling down the palate.

Kimchi made from dried radish strips. Has a firmer, chewier texture compared to fresh radish. Concentrated savory and spicy flavors.

Dried squid strips seasoned in spicy kimchi paste. Chewy and jerky-like texture with a sweet and spicy seafood flavor. excellent as a drinking snack.

Tender boiled pork tendon served with aromatic crown daisy greens. The texture is gelatinous and soft. Served with a light seasoning.

Fresh sea urchin (uni) served atop raw Wagyu beef. A luxurious combination of creamy, oceanic sweetness and rich, melting meat. Eat in one bite.

Raw premium Wagyu sirloin served over sushi rice. The heat from the rice slightly melts the fat. Rich, buttery flavor.

Lightly seared beef served with a raw egg yolk (tsukimi means 'moon viewing'). The beef is savory and tender. Mix the egg yolk to create a creamy sauce.

Crispy sheets of roasted seaweed seasoned with salt and sesame oil. Light, salty, and savory. Eat alone as a snack or wrap with rice.

Chilled soft tofu topped with savory seasonings and garnishes like seaweed or green onions. Soft, creamy texture. A refreshing side dish.

Fresh liver slices designed to be quickly swished in hot broth or oil. Creamy and rich with a metallic iron note. Cook briefly to maintain tenderness.

Beef offal (hormone) prepared for quick cooking in hot broth. Chewy and flavorful. Enjoy the unique texture and rich fat.

Liver stir-fried with plenty of leeks (chives). Savory and aromatic. The leeks balance the richness of the liver.

Japanese Wagyu short ribs. Highly marbled meat that is tender and juicy. Grill lightly to melt the fat and enjoy the sweet beef flavor.

Short ribs marinated in a sweet and savory Korean sauce. Flavorful and tender. The marinade caramelizes nicely on the grill.

Harami, the diaphragm muscle. Looks like red meat but is technically offal; known for deep, robust beefy flavor and tenderness. Grill until browned.

High-quality lean cut of Wagyu beef. Offers a strong meaty flavor with less fat than kalbi. Tender yet substantial.

Premium sirloin sliced and layered or folded. Very tender and fatty. Grilled quickly on one side and rolled up to trap the juices.

Thin slices of Wagyu beef served with condiments like green onions and grated radish. Grill briefly and wrap the garnish inside the meat. Refreshing way to eat rich beef.

A rare cut from the rump area. It has a good balance of lean meat and fat. Soft texture with a distinct savory flavor.

Premium Wagyu with intense marbling, cut thick for texture. Extremely juicy and rich. Melts in the mouth when grilled.

A lean cut from the hindquarters. Deep red meat flavor with moderate texture. Good for those who prefer less fat.

Kainomi, a cut near the ribs. Very tender with a texture similar to filet but the flavor of kalbi. Balanced lean and fat.

A well-marbled cut from the shoulder area. Rich flavor and tender texture. Excellent for grilling.

Abomasum or Giara. It has a robust, chewy texture and rich flavor. Often served with a miso marinade.

Fatty brisket meat. Rich and juicy when grilled, with the fat rendering down to crisp edges. Savory and hearty.

Large intestine. Known for its soft, fatty layer inside. Very juicy and rich; creates flames when grilled due to the fat.

The first stomach, or Mino. Thick and white with a distinct crunchy and chewy texture. Mild flavor, usually marinated.

A rare cut with a very crunchy texture. Crisp and savory when grilled well. A popular snack with drinks.

Meat attached to cartilage. Provides a contrast of tender meat and crunchy cartilage. Fun texture to eat.

Fatty pork neck meat, often called Tontoro. Crunchy yet juicy texture with rich fat. Grills up golden brown.

Pork stomach. Chewy and elastic texture. Mild pork flavor, usually served with miso or spicy sauce.

Jowl meat. Similar to pork neck but slightly firmer. Rich in fat and flavor.

Fresh pork liver. Soft texture with a distinct iron-rich flavor. Grill thoroughly before eating.

Pork diaphragm. Juicy and tender with a strong savory flavor. A popular cut for yakiniku.

Classic pork sausages. Snap when bitten and juicy inside. Kid-friendly and great for grilling.

A mixed plate of various beef and pork offal (horumon). A great way to try different textures and flavors from chewy to fatty. Marinated.

A spicy marinated assortment of beef and pork cuts. Served with a raw egg yolk to dip. Rich, spicy, and satisfying.

A massive steak-sized piece of kalbi (short rib) that hangs over the grill ('Hamideru'). Includes four distinct parts of the rib. Staff will typically grill this for you.

High-quality Wagyu loin seared lightly. Served with tangy ponzu citrus sauce and plenty of green onions. The acidity cuts through the marbling.

An oversized piece of skirt steak (harami) served in a pot. Marinated deeply for rich flavor. Juicy, tender, and voluminous.

Thick slice of Zabuton (Chuck Flap) grilled rare. Served with a rich garlic butter sauce for dipping. Decadent and flavorful.

Skirt steak covered in a massive mound of seasoned green onions. Grill the meat and eat with the onions. savory and aromatic.

Rice bowl topped with spicy ingredients and an egg yolk. Savory, spicy, and filling. Mix well before eating.

A specialty rice bowl, possibly with natto, egg, and green onions. A hearty carb dish to accompany meat.

Korean mixed rice dish served in a sizzling hot stone bowl. Crispy rice at the bottom, topped with vegetables and egg. Mix to cook the egg.

Fried rice with garlic served in a hot stone bowl. Aromatic and savory with crispy bits. A classic yakiniku side.

Rice topped with savory seaweed or seasoning, specifically designed to pair with grilled meat.

Steamed white rice. Essential for eating with salty grilled meats.

Japanese curry rice made with tender beef tendon. Rich, thick curry sauce with a savory beef flavor.

Rich soup made from beef bone marrow with a soy sauce base. Deep and savory. 'Kuppa' adds rice to the soup.

Beef bone soup with fluffy egg drop. Mild and comforting. 'Kuppa' adds rice.

Spicy version of the bone marrow soup. Red and fiery with a deep beef flavor. 'Kuppa' adds rice.

Spicy soup containing beef offal (hormone). Rich, fatty, and spicy. Can be enhanced with fermented soybeans (natto).

Signature soup of the house. Likely a rich, spicy beef soup similar to the horumon soup.

Fermented soybeans with a sticky texture and pungent aroma. A traditional Japanese food often added to rice or soup.

Raw egg yolk. Used as a rich dipping sauce for meat or rice.

Korean-style ramen with noodles made from potato starch (Gamjamen). Chewy texture. Served in a savory white broth.

Spicy Korean ramen (Shin Ramyun style) upgraded with a rich tail soup base. Fiery and savory.

Morioka Reimen. Chewy cold noodles served in a chilled, clear broth made from bonito and other ingredients. Refreshing finish to a meal.

Warm sweet potato served with vanilla ice cream. Hot and cold temperature contrast with sweet flavors.

Ice cream with a caramelized sugar top, similar to crème brûlée. Creamy and crunchy.

Homemade custard pudding. Smooth, creamy, and sweet with caramel sauce.

Refreshing gelato available in various flavors. A light dessert to cleanse the palate.

Asahi Super Dry. Japan's popular lager beer known for its crisp, dry taste and refreshing finish.

Non-alcoholic beer with a taste similar to Asahi Super Dry. Refreshing without the alcohol.

Highball made with Black Nikka Japanese whisky and soda. Crisp and clear taste.

Highball made with Bushmills Irish Whiskey. Smooth with hints of fruit and honey.

Highball using Nikka Frontier whisky. Rich and smoky flavor profile.

House special highball. Likely a refreshing blend optimized for yakiniku.

Whisky mixed with Coca-Cola. Sweet and bubbly.

Whisky mixed with ginger ale. Spicy, sweet, and refreshing.

Whisky mixed with Dodekamin, a Japanese energy drink. Sweet and energizing.

Highball with extra lemon. Very tart and refreshing.

A set containing a bottle of Hoppy (beer-flavored beverage) and shochu. Mix them yourself. 'White' refers to the standard flavor.

Hoppy set with 'Black' Hoppy, which has a darker, slightly richer flavor.

Refill of shochu (Naka) to mix with remaining Hoppy.

Extra bottle of Hoppy (Soto) to mix with remaining shochu.

Shochu mixed with Oolong tea (Oolong Hai). A classic, non-sweet accompaniment to food.

Shochu mixed with green tea (Ryokucha Hai). Refreshing and slightly bitter.

Shochu mixed with corn tea. Nutty and savory flavor.

Shochu mixed with Aojiru (green vegetable juice). Considered a healthier drinking option. Grassy flavor.

Shochu mixed with premium black oolong tea. Richer tea flavor and helps cut grease.

Korean unfiltered rice wine. Milky, slightly sweet, and tangy. Low alcohol content.

Makgeolli flavored with black beans. Nutty and savory-sweet flavor.

Fresh, unpasteurized makgeolli. More effervescent and lively taste than standard makgeolli.

A zero-sugar Korean soju. Clean, smooth, and crisp distilled spirit.

A liqueur made with mandarin oranges. Sweet, pulpy, and citrusy.

Umeshu. Japanese plum liqueur. Sweet and tart.

A unique blend of banana flavor and plum wine. Sweet and fruity.

Sweet vinegar ginger sour. A signature cocktail with a refreshing kick.

Shochu and soda mixed with fresh lemon juice. Tart and dry.

Shochu mixed with Dodekamin energy drink.

Sour made with salted plum (Umeboshi). Salty and sour.

Shochu mixed with Calpico, a milky yogurt-flavored soft drink. Sweet and creamy.

A sour featuring a whole Garigari-kun popsicle (soda flavored ice bar) inside. Sweet and fun.

Sour with fresh grapefruit juice. Citrusy and slightly bitter.

Shochu mixed with cider (usually a sweet soda like Sprite, not apple cider). Sweet and bubbly.

Shochu mixed with Monster Energy drink.

A unique sour using tequila instead of shochu, likely with a cola or dark mixer.

Lemon sour with extra lemon intensity. Highly refreshing.

Sour made with apples from Aomori. Taste the acidity and sweetness.

Sour made with Hokkaido grapes (Niagara and Campbell). Balanced sweetness.

Sour made with Yamanashi white peaches. Melt-in-your-mouth sweetness.

Sour with pungent grated ginger. Spicy and addictive.

Sour made with Miyazaki Hyuganatsu citrus. Refreshing sweet and sour taste.

Sour made with Okinawa salt and tomatoes. Natural sweetness enhanced by salt.

Sour made with Kagoshima Tokunoshima mandarin oranges. Elegant aroma and strong acidity.

Sour made with Fukuoka Amaou strawberries. Sweet and rich aroma.

Overflowing glass of white wine.

Overflowing glass of red wine.

Red wine bottle.

White wine bottle.

Champagne.

Premium Champagne.

Premium potato (imo) shochu. Floral and aromatic.

Popular potato shochu. Rich and distinct earthy flavor.

Hand-crafted potato shochu. Deep flavor.

Barley (mugi) shochu. Light, nutty, and easy to drink.

Aged barley shochu. Amber color with a whisky-like aroma.

Standard barley shochu. Clean and clear.

Mixers and garnishes for those who order shochu by the bottle.

Famous sake from Niigata. Crisp, dry, and clean finish.

Classic cola.

Carbonated ginger soft drink.

Japanese sweetened carbonated soda. Crisp and clear taste.

Japanese energy drink.

Non-carbonated milky soft drink with a yogurt flavor.

Citrus juice.

Fruit juice.

House special yogurt drink.

Energy drink.

Traditional Chinese tea. Roasted flavor.

Tea made from roasted corn. Nutty and naturally sweet.

Stronger, darker oolong tea. Known for pairing well with greasy foods.

Japanese green tea. Refreshing and grassy.

Green vegetable juice made from kale or young barley grass.