Yakiniku Jumbo Shirokane

Raw beef seasoned with savory sauce and topped with an egg yolk. Rich, creamy, and melts in the mouth. Mix the egg yolk thoroughly before eating.

Fresh raw Wagyu beef served atop vinegared rice like sushi. The heat from your mouth melts the fat, creating a rich umami flavor.

The third stomach of the cow, briefly boiled. It has a distinctive grey color and a crunchy texture. Dipped in a spicy vinegar miso sauce.

Crispy sheets of seaweed roasted with sesame oil and salt. A savory and light snack.

Spicy salted cod entrails. Chewy texture with a strong savory and spicy kick. Great with alcohol.

A platter of three types of spicy fermented vegetables: Napa cabbage, cucumber, and radish. Tangy, spicy, and crunchy.

Four kinds of seasoned vegetables served cold. Mildly flavored with sesame oil and salt. A refreshing side dish.

The restaurant's signature mixed salad featuring fresh leafy greens and bonito flakes for a Japanese touch.

Simple fresh green salad with lettuce and cucumber, topped with sesame seeds.

Shredded Japanese leeks dressed in a spicy sesame seasoning. Sharp and aromatic, pairs well with grilled meat.

Fresh lettuce leaves used for wrapping grilled meat. Often eaten with miso paste or rice inside the wrap.

Premium garlic from Aomori prefecture, known for its mild sweetness. Roast on the grill until soft and golden.

Thinly sliced, high-quality Sirloin grilled quickly. Typically served with a dipping sauce or egg, similar to Sukiyaki style.

Chuck flap. A rare cut from the shoulder area with intense marbling. Extremely tender and rich.

Top blade or Oyster blade. Located under the shoulder blade, known for its fine marbling and melt-in-the-mouth texture.

The edge or side cut of the tenderloin fillet. Very tender lean meat with delicate flavor.

Chuck Rib. A triangular cut from the shoulder ribs. Well-balanced fat and lean meat with strong beefy flavor.

Aitchbone or Rump Cap. Lean meat from the buttock area with a layer of fat. Firm texture with deep umami.

Knuckle or Round. A very lean cut resembling a 'turtle shell' pattern. Meaty and less fatty.

Tenderloin. The most tender cut of beef, very lean with a mild, refined flavor. Served as a thick steak cut.

A chef's selection of two different premium cuts served thick-sliced to enjoy the texture and juices.

The highest quality part of the tongue, thick-sliced. Incredibly soft and juicy.

Standard sliced beef tongue seasoned with salt. Chewy and savory, typically eaten with lemon juice.

The underside of the tongue. Stronger flavor and firm texture.

High-grade skirt steak. Very tender with intense beef flavor.

Hanging tender. Similar to skirt steak but from the diaphragm area. Rich flavor, low fat.

Skirt steak. A popular cut known for its dark color and strong, savory taste.

Premium Short Rib. Richly marbled meat that is juicy and sweet when grilled.

Short Rib. The classic BBQ cut, fatty and flavorful.

Premium Loin. Leaner than Kalbi but very tender.

Standard loin cut. Red meat with moderate fat.

Fresh liver. Creamy and rich in iron. Grill thoroughly before eating.

Beef heart. Dense, muscular texture with a clean, metallic taste.

Heart with attached fat. A combination of muscular texture and fatty sweetness.

Fatty parts of the first stomach (Rumen). Juicy fat sandwiched between chewy layers.

The first stomach (Rumen). Thick, white, and rubbery/chewy. Mild flavor, great with miso sauce.

Large intestine. Distinct striped appearance. Fatty, chewy, and rich.

Artisanal cola from Okinawa made with local 'Hihatsu' pepper, herbs, and unrefined cane sugar. Spicy and natural flavor.

100% pure mandarin juice from herbicide-free farms. No additives or preservatives. Sweet and rich.

High-end French grape juice made from Merlot grapes. Deep red color with a strong, wine-like fruit profile.

A cocktail made with craft gin and fresh kiwi fruit. Refreshing and packed with vitamins.

White wine sangria made with compote of premium 'Amaou' strawberries, accented with lime and mint.

French white wine. Crisp and fruity.

New Zealand white wine. Zesty and aromatic.

Japanese white wine from Nagano.

Californian white wine. Rich and buttery.

Spanish white wine.

South African white wine. Complex and elegant.

Burgundy white wine. Mineral and refined.

Premium Napa Valley Chardonnay.

High-end Burgundy white wine. Elegant and long-lasting finish.

Second wine of Château Haut-Brion. Bordeaux red.

Burgundy red wine. Pinot Noir.

Napa Valley red blend. Powerful and rich.

Cult Californian Syrah. Very concentrated and rare.

Special edition sake brewed specifically for Yakiniku.

Premium Junmai Daiginjo. Elegant and floral.

Sake from Hiroshima.

High-end Dassai. Separated by centrifuge for ultra-smooth texture.

Ultra-polished rice sake (7% remaining). Extremely refined and delicate.

Super premium sake from Miyagi.

Aged sake (vintage 2002). Deep, complex flavors from long aging.

Extremely rare and exclusive sake from Kokuryu brewery.