Yakiniku Shinjuku Kōei Honten

Raw crab marinated in a spicy chili pepper paste (yangnyeom). The meat is sweet and jelly-like. Squeeze the flesh out of the shell to eat.

Raw crab marinated in soy sauce (ganjang). Known as 'rice thief' in Korea because it pairs perfectly with white rice. Savory and umami-rich.

Chilled soft tofu topped with a spicy seasoning sauce and green onions. A light and refreshing appetizer.

Fresh raw squid cut into strips and dressed in a spicy Korean-style sauce with sesame seeds.

Beef tendons slow-cooked until soft and gelatinous. Served in a savory broth with daikon radish and green onions.

A delicacy with a crunchy texture, seasoned with sour and salty dried plum (ume). Great as a snack with alcohol.

Slices of steamed or braised pig's trotters. The texture is chewy and rich in collagen. Dipped in salted shrimp sauce or soybean paste.

Thinly shredded scallions seasoned with salt and sesame oil. Served as a refreshing side dish to accompany grilled meats.

Crisp cucumber sticks or slices dressed in a simple savory seasoning. Cleanses the palate.

Crispy sheets of dried laver seaweed roasted with sesame oil and salt.

A condiment topping made of chopped green onions and salt, usually to add flavor to grilled meat.

Pickled plum (umeboshi). Very sour and salty.

Fresh raw egg. Often used as a dipping sauce for hot grilled meat or mixed into dishes.

Fresh lettuce leaves (Sanchu) used for wrapping grilled meat.

A complete wrapping set for BBQ. Includes lettuce leaves, perilla leaves, garlic, and chili peppers to create the perfect bite.

Red leaf lettuce for wrapping meat.

A set including red leaf lettuce and accompanying vegetables for wrapping.

Aromatic leaves with a distinct herbal flavor (similar to mint/basil), used for wrapping meat.

Sliced green chili peppers to add heat to your wrap.

Raw garlic slices to add a pungent kick to your wrap.

Green chili peppers dressed with salt and garlic (or just salt). A spicy and savory side dish.

Fresh lettuce salad with a salt-based dressing.

A fusion salad combining soft tofu and cheese with fresh vegetables.

Salad made with tender red leaf lettuce.

Sliced fresh tomato served chilled.

An assortment of seasoned vegetable side dishes (typically spinach, bean sprouts, fernbrake, etc.).

Boiled bean sprouts seasoned with sesame oil and salt. Crunchy and mild.

A platter containing various types of kimchi, such as cabbage, radish, and cucumber.

Classic spicy fermented Napa cabbage.

Kkakdugi. Crunchy cubes of radish fermented in spicy sauce.

Oi-sobagi. Cucumber stuffed with spicy seasoning. Fresh and crunchy.

Fermented Asian chives/leeks. Spicy with a strong onion flavor.

Changja. Salted and fermented cod entrails in spicy sauce. Chewy and very savory.

Raw horse meat seasoned tartare-style with egg yolk. 'Sakura' refers to the pink color of horse meat.

Lightly seared raw beef, sliced thin and served with condiments.

Fresh raw beef stomach (omasum or similar). Thoroughly cleaned and served with a dipping sauce.

Very fresh raw beef heart sliced thin. Has a firm texture and clean iron-rich taste.

Raw third stomach of the cow. Crunchy and textured, often served with a spicy vinegar miso sauce.

Shrimp seasoned for grilling.

Fresh scallops for grilling.

Squid body prepared for grilling.

Squid tentacles, chewy and flavorful when grilled.

Raw cabbage served with dipping sauce, eaten as a snack or digestive aid.

Whole garlic cloves fried in oil in a foil cup on the grill. Soft and sweet when cooked.

A platter of various vegetables for grilling.

Order individual vegetables for grilling.

A platter featuring select cuts of high-quality Japanese beef.

Premium short rib with intense marbling. Extremely tender and rich.

Standard high-quality kalbi (short rib) without the bone.

Japanese Wagyu beef ribs.

Meat from between the rib bones. Chewy and very flavorful.

A large cut of rib loin.

Cut from the flank/bottom area. Thick slices with good marbling.

Short ribs served with the bone. Grilling with the bone enhances the flavor.

Standard short rib cut. Juicy and savory.

Misuji. A rare cut from the shoulder. Very tender with a fine texture.

Zabuton. A premium cut from the chuck area, known for excellent marbling.

Shoulder loin. Rich beefy flavor.

Leaner but tender meat from the loin.

Tender cut from the chuck (shoulder) area. Soft texture.

A platter of different beef tongue preparations.

Highest quality Wagyu tongue. Extremely tender and flavorful.

Beef tongue cut into thick steak-like pieces. Satisfying crunch and juiciness.

Premium tongue topped with chopped scallions and salt.

High quality beef tongue slices.

Thin slices of ox tail. Grilled until the fat is crispy.

Beef tongue marinated in miso sauce.

Standard beef tongue with scallion salt topping.

Premium Harami. Outside skirt steak from Wagyu beef. Tender with a strong beefy flavor.

High quality skirt steak.

Standard skirt steak. Juicy and savory.

A large piece of skirt steak.

Horumon. Highly fatty intestine that bursts with juice when grilled.

A platter containing four types of beef innards (e.g., rumen, small intestine, liver, heart).

Mino. The first stomach. Thick, white, and chewy.

Seseri. Neck meat of chicken. Very juicy and elastic texture.

Samgyeopsal style pork belly. Grilled until golden and crispy.

Seasoned chopped pork. Salt flavor only.

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

Spicy red soup with shredded beef and vegetables, served with noodles. Savory and spicy.

Chewy buckwheat noodles served in a cold, tangy beef broth. Refreshing after a BBQ meal.