Yakiniku LIKE

A set that allows you to enjoy both beef rib meat and pork kalbi. It is rich in the umami of fat and seasoned to go perfectly with rice. Please enjoy it with the attached sauce.

A set of meat from the rib area of beef (kalbi). It is rich in fat, juicy, and characterized by its rich umami. It is a popular classic yakiniku menu item.

A set of thinly sliced beef seasoned with a sweet and spicy sukiyaki-style sauce. You can enjoy it Sukiyaki-style, by dipping the grilled meat into raw egg.

A combination of the rare cut misuji and the popular harami. Both are tender and offer the umami of lean meat without being too fatty, making them recommended for women and health-conscious individuals.

A combination set of takumi kalbi with moderate fat and tender harami. You can enjoy these two classic yakiniku cuts at the same time.

A set where you can compare two different types of kalbi (barakalbi and takumi kalbi). Recommended for those who want to fully enjoy the sweetness of the fat and the umami of the meat.

A generously portioned set for those who want to eat a lot of meat. It includes a mountain of three types of meat: barakalbi, pork kalbi, and horumon, offering excellent value for money.

A luxurious set where you can enjoy four popular types of meat in small portions. It is ideal for those who want to experience various cuts and flavors in one meal.

A luxurious set where you can enjoy five popular cuts at once. It also comes with the bonus of all-you-can-eat rice, soup, and kimchi, making it a highly satisfying menu item.

A premium set combining high-quality Kuroge Wagyu kalbi with popular beef tongue and harami. You can savor the exquisite sweetness of the fat and the umami of the meat.

Meat from around the rib bones, characterized by its high fat content and rich flavor. It is thinly sliced and can be eaten after a quick grill. It pairs exceptionally well with rice.

Beef diaphragm cut. Although it looks like lean meat, it is actually classified as offal. It is tender, juicy, and has a deep umami, making it very popular in yakiniku restaurants.

Kalbi with a good balance of moderate fat and meat umami. It is slightly thicker than barakalbi and offers a satisfying flavor.

Meat from the back with a good balance of lean meat and fat. It is tender and has a light, refined flavor. It is recommended not to overcook it.

Beef small intestine, characterized by its abundant fat. When grilled, the fat melts, offering a rich sweetness and a chewy texture. Be sure to grill the fat side well.

Pork tongue. Compared to beef tongue, it has a slightly firmer, chewier texture, and its umami develops with each bite. It is recommended to enjoy it with a squeeze of lemon juice.

Beef tongue, a popular cut for yakiniku. It has a unique crispy texture and is not too fatty, making it a light dish. It is commonly eaten with salt and lemon.

Pork belly meat. It is rich in fat, and when grilled, it offers a crispy texture and a fragrant aroma. Its rich flavor pairs well with rice.

Kalbi made from Japanese Kuroge Wagyu beef. It is characterized by beautiful marbling, and you can savor its melt-in-your-mouth tenderness and the refined, rich sweetness of the fat.

A mini curry to pour over rice with your yakiniku set. The spicy and rich roux is perfect for a flavor change between yakiniku courses or as a finishing dish.

A topping set for enjoying TKG (Tamago Kake Gohan - egg over rice). It includes raw egg, green onion sauce, seaweed, and a special sauce, allowing you to enjoy a rich egg rice dish with your yakiniku.

A Korean-style green salad seasoned with a sesame oil and salt-based dressing. It is refreshing and a perfect palate cleanser for rich, fatty yakiniku.

A Korean fermented food made by pickling napa cabbage with chili peppers and other spices. It has a sharp spiciness and sourness, and is a classic accompaniment to rice or yakiniku.

Chilled draft beer. The carbonation and hop bitterness pair exceptionally well with piping hot yakiniku.