Yakiniku Umashi

Meat from around the beef ribs. A classic cut characterized by the sweetness of the fat and rich umami.

Kalbi so long it hangs off the grill. Please grill and cut with scissors before eating.

Thick-cut kalbi, designed to enhance the texture and juiciness of the meat.

A cut with a good balance of lean meat and fat. Fine-grained texture and a refreshing taste.

Sirloin made with domestic beef. It is more flavorful and tender than imported beef.

Thick-cut sirloin. Enjoy the full flavor of the lean meat.

Diaphragm muscle. Looks like red meat but is classified as offal. It's tender, juicy, and popular.

A premium cut of harami with good marbling (fat).

Luxuriously thick-cut harami. The more you chew, the more the juices flow.

Beef tongue. Has a unique texture and is traditionally enjoyed with a squeeze of lemon.

The part of the tongue near the root, which is fatty and tender.

Assortment of tongue and kalbi, or a cut that combines the texture of tongue with the flavor of kalbi (details in-store). Enjoy with green onions.

Our signature tongue. Recommended menu served with special seasoning and cut.

Thinly sliced tongue, lightly seared and rolled with green onions.

An advantageous set featuring an assortment of recommended meats.

Naengmyeon topped with frozen broth ice. Enjoy it ice-cold until the end.

Luxurious nigiri sushi made with Kuroge Wagyu.

Seared Kuroge Wagyu yukke. Characterized by its savory aroma and melting texture.

A hearty curry made by slowly simmering beef tendon. Perfect bite-sized portion to finish off your yakiniku meal.

A classic lemon sour. Characterized by its refreshing acidity.

Salty lemon sour. Cleanses the palate from the richness of the meat.

Our special lemon sour.

Sweet lemon sour.

Cold sour made with frozen lemons, etc.