Yakiniku Jackal (formerly Sumibi Yaki Horumon Kaname)

The peeled and whitened third stomach of a cow (senmai). Crunchy texture, mild flavor, easy to eat.

Lightly seared fresh wagyu heart (hatsu). Crisp texture and delicate umami.

Lightly seared wagyu yukke. A rich dish mixed with egg yolk and a sweet and savory sauce.

Pork stomach (guts) sashimi. Features a crunchy texture.

Thick-cut, particularly tender part of the beef tongue. Juicy and satisfying.

Classic beef tongue. Recommended to eat with a refreshing lemon sauce.

Trimmings from the sides of the tongue. Same taste as the regular cut, but a great value.

Wagyu beef skirt steak (diaphragm). Extremely tender, with a rich meaty flavor and sweet fat. Market price.

Muscle from the diaphragm of a cow. Looks like red meat but is offal, tender and juicy.

The part of the skirt steak with tendons attached. Chewy and intensely flavorful.

Meat from the back of wagyu cattle. Fine-grained texture with moderate fat.

Diced wagyu red meat. Enjoy the pure meat flavor.

Meat from around the rib bones, rich in fat. Characterized by its rich fatty sweetness.

Fresh beef liver. Sweet and rich flavor. Cook thoroughly before eating.

Beef heart. Low in fat with a crisp, tender texture.

Beef's first stomach. Thick and with a crunchy texture.

Beef large intestine. Rich in fat, becomes sweet when grilled. Characterized by its striped pattern.

Cartilage from pork or other animals. Enjoy its hard, crunchy texture.

Pork vocal cord cartilage. A very rare cut with a unique crunchy texture.

Assortment of 3 types of offal with a good texture.

Daily special offal. From 600 yen.

Spicy sausage mixed with chili peppers.

An economical dish combining several types of offal. Enjoy the flavors and textures of various cuts.

Sliced domestic beef. Irregularly shaped but flavorful.

Pork tongue. Slightly chewier than beef tongue, with a light flavor.

Upper part of the pork cheek (temple area). Tender with little fat.

Easily cut pig's trotters. Rich in collagen with a springy texture. Grilled and eaten.

Beef small intestine, turned inside out to trap the fat. Juicy when grilled, with overflowing fat.

Beef cheek. A well-exercised muscle, resulting in a rich flavor and firm texture.

Fresh napa cabbage kimchi, not overly fermented. Crisp texture.

A Korean-style salad made with salt-based dressing and ingredients like romaine lettuce.

Boiled bean sprouts seasoned with sesame oil and salt. A classic side dish.

Garlic heated on the grill and dipped in sesame oil. Fluffy texture.

Tender stewed wagyu tendon, served with a refreshing ponzu sauce.

Thin seaweed seasoned with sesame oil and salt. As a snack or with rice.

Salted and seasoned fermented pollack roe with chili peppers. Crunchy texture and spicy flavor that pairs well with drinks.

Crispy long yam seasoned with wasabi flavor. A snack.

Chicken hearts and long green onions simmered in garlic oil.

Bread for dipping in oils like ajillo.

Lemon to add to meat or drinks.

Aromatic herb. Enjoy changing the flavor by eating it with meat.

Grated daikon radish with ponzu sauce. A condiment to enjoy fatty meat with a refreshing taste.

Our original spicy soup noodles. Richly spicy and perfect for finishing your meal.

Rice topped with namul, kimchi, and natto. Mix well before eating.

Daily changing rice menu. Please ask staff for details.

Korean-style noodles served in a cold broth with chewy noodles. Popular as a finishing dish after yakiniku.

A mild soup with fluffy egg.

White Rice.

Chopped scallions and seasoning served over rice. Delicious on its own or with yakiniku.