Yakiniku Syo Akihabara

A cut from the diaphragm of beef. Although it looks similar to lean red meat, it is classified as offal (hormone). The meat is tender, low in fat, and healthy, yet characterized by its rich umami. It is recommended to grill it as yakiniku and enjoy it simply with sauce or salt.

A new harami dish seasoned with our special Onimaru garlic sauce. The fragrant garlic flavor complements the rich umami of the harami, stimulating your appetite. Recommended when you want to boost your stamina or prefer a punchy flavor. Please enjoy as yakiniku.

Selected from the diaphragm (harami) of particularly high-quality beef, this cut is even more tender, juicy, and rich in flavor than regular harami. The exquisite balance of fat and lean meat allows for a melt-in-your-mouth texture. Enjoy the pure taste of the meat by grilling it slowly as yakiniku.

A platter allowing you to enjoy different types of harami at once. Depending on the daily availability, various harami cuts and seasonings such as regular harami, Onimaru Garlic Harami, and special harami are offered, allowing you to compare and enjoy the differences in flavor and texture.

Beef's first stomach (mino), a hormone characterized by its unique chewy texture. It is low in fat and light, but its umami seeps out with each chew. Grilling it as yakiniku to a fragrant finish and enjoying its texture is recommended.

Beef's second stomach (hachinosu), characterized by its honeycomb-like appearance. It has a unique texture and a light flavor. It is used not only for yakiniku but also in stewed dishes. Be careful not to overcook it, as it can become tough; enjoy it with sauce.

Beef's third stomach (senmai), characterized by its appearance of overlapping layers like a thousand leaves. It offers a unique grainy mouthfeel and a chewy texture. It is low in fat, healthy, and has a light flavor. Grill lightly as yakiniku and enjoy with vinegar-based sauce or tare.

Beef's fourth stomach (akasen), characterized by its red and thick appearance. It has moderate fat, is more tender than mino or senmai, and has a rich umami. When grilled as yakiniku, the fat melts out, becoming fragrant, making it a dish that pairs well with both rice and alcohol.

Beef cheek meat (hoho niku), characterized by its unique texture and rich umami. As it is a well-exercised part, it is muscular, and its meat flavor spreads as you chew. Grill it slowly as yakiniku and enjoy the texture of the meat fibers.

A cut from the beef aorta, characterized by its unique and firm 'chewy' texture, as the name suggests. It is low in fat and has a light flavor. The pleasure comes from grilling it lightly as yakiniku to enjoy its texture.

Beef liver (reba), characterized by its unique flavor and sticky texture. It is highly nutritious and rich in iron. When grilled lightly on both sides as yakiniku, with the inside slightly rare, you can enjoy its melt-in-your-mouth texture and rich umami.

Beef large intestine (shimacho). It is thick and characterized by beautiful striped patterns on the skin. It has a plump texture and the sweetness of the internal fat is exquisite. Grill it slowly as yakiniku and enjoy it when the fat has melted and become fragrant.

Beef small intestine (maruchou), characterized by its tubular shape and abundant internal fat. Its melt-in-your-mouth tenderness and rich fatty sweetness fill your mouth. Grill it slowly as yakiniku, being careful not to burn it, and savor the deliciousness of the melting fat.

This is grilled beef heart (hatsu), low in fat and characterized by its chewy, springy texture. Grilling fresh heart lightly adds a fragrant aroma and brings out its unique umami. It is recommended to grill it lightly as yakiniku, leaving the inside slightly rare, for a melt-in-your-mouth texture and rich flavor.

This is "Angel Prawn" raised in the beautiful waters of New Caledonia, known for its exceptionally high quality and intense sweetness. It is farmed without additives and is so fresh that it can be eaten whole, including the shell and head. Grilling adds a fragrant aroma, and you can enjoy its plump texture and rich sweetness.

Thick and juicy scallop adductor muscles served yakiniku-style. Lightly grilling them concentrates their natural sweetness and umami, offering a fluffy texture. Grilling with a little butter and soy sauce is also recommended.

Fresh squid served yakiniku-style. Grilling brings out its fragrant flavor and chewy texture, allowing you to enjoy the squid's natural umami. It is recommended to enjoy it simply with shichimi mayonnaise or a squeeze of lemon.

A platter of seasonal vegetables served individually. Eating them between yakiniku courses refreshes your palate and allows you to enjoy various textures and flavors. Grill each vegetable on the net to savor their natural sweetness and aroma.

A platter of fresh vegetables grown in the Akiu region of Sendai. Seasonal local vegetables are characterized by their rich flavor and crisp texture unique to the season. Grill them with yakiniku and enjoy them as a healthy dish that brings out the natural taste of the ingredients.

This dish features the white parts of green onions grilled whole. Grilling them slowly transforms their characteristic sharpness into sweetness, resulting in a melt-in-your-mouth tender texture. It's also recommended as a palate cleanser between yakiniku courses.

Fragrant grilled sausage. Grilling it results in a crispy skin and juicy meat. It's a popular dish for both children and adults, and serves as a good accent between yakiniku courses.

Whole Aomori garlic cloves, grilled. Grilling them slowly removes their pungency, bringing out a fluffy texture and sweetness. It is said to be good for fatigue recovery and boosting stamina, and is a popular accent for yakiniku.

Cream cheese marinated in our special soy sauce dressing, a fusion of Japanese and Western flavors. The soy sauce flavor enhances the richness and mellowness of the cream cheese, creating a unique taste. Wrapping it in Korean seaweed further expands its fragrance and flavor. It is also perfect as a snack with drinks.

A Korean delicacy made from cod's internal organs, seasoned spicy with our homemade yangnyeom (Korean mixed seasoning). It has a unique chewy texture and a spicy, rich umami, making it perfect as a side dish with rice or a snack with drinks.

This dish is made from carefully prepared beef tripe (senmai), boiled and then thinly sliced. It has a unique chewy texture and is low in fat, making it light. It is commonly enjoyed with a sweet and sour vinegar-based sauce or ponzu, and is also popular as a snack with drinks.

Quail eggs marinated in our special miso. The miso flavor soaks into the eggs, offering a rich umami. Lightly grilling them enhances the fragrance and miso flavor, making them perfect as a snack with drinks.

Fragrant Korean seaweed seasoned with sesame oil and salt. It has a crispy texture and a rich sesame oil aroma, making it delicious as a side dish with rice, a snack, or even wrapped around yakiniku.