Yakiniku KOKOKARA Roppongi

A legendary platter featuring extremely thick cuts of beef tongue, skirt steak, and tenderloin. The meat is grilled to perfection, offering a juicy and satisfying texture unique to these thick cuts. Share among friends for a hearty meat feast.

A huge piece of skirt steak marinated in a jar with BBQ sauce. It is grilled whole and cut into bite-sized pieces. The marinade makes the meat tender and flavorful.

Premium beef tongue root, a rare cut available only in limited quantities (one portion per cow). Known as the 'God Tongue' for its superior softness and rich flavor. Grilled simply to highlight the quality of the meat.

A popular assortment of namul (seasoned vegetables). A perfect side dish to accompany grilled meat, offering a refreshing crunch and savory sesame flavor.

Extra thick-cut beef tongue. Offers a satisfying crunch and juiciness that thin slices cannot match. Usually grilled with salt.

Thick-cut skirt steak. Known for its rich, beefy flavor and tenderness. The thickness keeps the inside juicy while grilling.

Thick-cut beef tenderloin. The most tender cut of beef with very little fat. Grilled to medium-rare for the best texture.

A smaller version of the Legendary Platter, suitable for smaller groups or those wanting to try the thick cuts without ordering the full size.

A platter featuring 5 different rare cuts of Wagyu beef. Allows you to compare textures and flavors of premium meat.

A platter featuring 4 different rare cuts of Wagyu beef.

Premium Japanese Black Wagyu loin. Tender red meat with balanced marbling.

Lean Japanese Black Wagyu loin. Focuses on the savory taste of the red meat rather than fat.

Zabuton (Chuck Flap). A rare cut from the chuck area with heavy marbling, known for its melt-in-the-mouth texture.

Misuji (Top Blade). A rare cut with a distinct line of connective tissue that becomes gelatinous when grilled, offering a unique texture and rich flavor.

Sasami (Flank). A cut from the abdominal area, combining the tenderness of the loin with the flavor of the flank.

Kainomi (Bottom Flap). A very tender cut located near the tenderloin, with a nice balance of lean meat and fat.

Premium Japanese Black Wagyu Kalbi (short rib). Richly marbled and flavorful.

Premium Japanese Black Wagyu Skirt Steak. Extremely tender with a deep savory taste.

Lean Japanese Black Wagyu Kalbi. A lighter version of short rib with less fat.

An assortment of beef tongue cuts, including standard tongue, premium tongue, and rib fingers. A great way to try different textures of tongue.

Premium salted beef tongue. Taken from the softer part of the tongue, seasoned simply with salt to enhance its natural flavor.

Standard salted beef tongue. Thinly sliced and quick to grill. Enjoy with lemon juice.

Beef tongue rib fingers marinated in miso. Chewy texture with a savory miso flavor that pairs well with alcohol.

Mino (Rumen/First Stomach). Thick and chewy with a mild flavor. Scored for easier eating.

Marucho (Small Intestine). A tube-shaped cut that is very fatty and juicy. Bursts with sweet fat when bitten.

Kobukuro (Uterus). Distinctively crisp and crunchy texture with a light flavor.

Standard beef hormones (offal mix). Chewy and savory, typically marinated.

Beef Liver. Rich in iron and creamy when grilled lightly. Avoid overcooking to maintain texture.

Assortment of kimchi (spicy fermented vegetables). Typically includes napa cabbage, radish, and cucumber.

Napa cabbage kimchi. Spicy and sour fermented cabbage.

Radish kimchi. Cubed radish with a crunchy texture.

Sesame Salad. Fresh vegetables dressed with a creamy or savory sesame dressing.

Choregi Salad. A Korean-style green salad with a salty sesame oil dressing.

Beef tongue pockets stuffed with seasoned green onions. The green onions steam inside the tongue while grilling, creating a flavorful combination.

Chilled Oden. A summer variation of the traditional stewed dish, served cold. Light and refreshing.

Grilled chicken tail (bonjiri) seasoned with green onion miso. Fatty and juicy chicken with savory miso paste.

Grilled corn. Sweet corn grilled with soy sauce or butter.

Morioka-style cold noodles. Chewy translucent noodles served in a chilled beef broth. A perfect way to finish a yakiniku meal.

Specialty Meat Rice. A rice bowl topped with seasoned meat, likely a signature garlic fried rice or braised meat over rice.

Stone-roasted Bibimbap. Rice, vegetables, and meat served in a sizzling hot stone bowl. Mix everything together to cook the egg and create a crispy rice crust at the bottom.

Gomtang. A milky white beef bone soup. Rich and soothing.

Yukgaejang. A spicy beef and vegetable soup. Savory and warming.

Steamed white rice.

Ice Cream Gratin. A dessert featuring ice cream with a caramelized or baked topping, similar to a crème brûlée.

Chef's Omakase Course. A selection of recommended meats and dishes chosen by the chef.

Premium Chef's Omakase Course. A higher-tier selection of meats including premium cuts.

Draft Beer (Sapporo). Refreshing and perfect with grilled meat.

Suntory Kaku Highball. Whisky and soda water.

Lemon Sour. Shochu mixed with lemon and soda.

First Love Sour. A sweet and sour cocktail, likely calpis or berry based.

All-you-can-drink plan for 2 hours. Includes beer, highballs, sours, and soft drinks.