Yakiniku Yamato Mizonokuchi Branch

A dish made by simmering meat and vegetables. Rich miso or soy sauce base, with fall-off-the-bone tender meat. Pairs well with drinks or rice.

Thin seaweed seasoned with sesame oil and salt. Features a crispy texture and fragrant flavor. Eat as is or wrap around rice.

Boiled spinach seasoned with sesame oil and seasonings. Characterized by a light salty flavor and sesame aroma. Perfect as a palate cleanser during yakiniku.

A classic namul made from boiled bean sprouts seasoned with sesame oil and salt. Enjoy the crisp texture. Light and easy to eat.

Thinly sliced daikon radish seasoned with sweet vinegar, etc. Characterized by its refreshing sourness and crunchy texture. Good for cleansing the palate after fatty meat dishes.

Fermented food made by pickling napa cabbage with chili peppers, garlic, and fish sauce. Has umami and sourness within its spiciness. Its flavor is enhanced when eaten with yakiniku.

Cucumber kimchi. Characterized by the spiciness of chili peppers and the freshness of cucumber. Has a crunchy texture and is often moderately spicy.

Diced daikon radish kimchi. Combines the sweetness of daikon with the spiciness of chili peppers, offering a crunchy texture.

An assortment of several types of kimchi, including napa cabbage kimchi, oi kimchi, and kakuteki. Enjoy different textures and flavors at once.

An assortment of several types of namul, including spinach, bean sprouts, and daikon radish. Allows for balanced vegetable intake and is perfect as a palate cleanser.

Fresh horse meat, thinly sliced and mixed with a sweet and savory sauce and egg yolk. The horse meat is not gamey and has a delicate yet flavorful taste. Mix well before eating.

Salad made with fresh tomatoes. Chilled, the acidity and sweetness of the tomatoes refresh your palate.

Leafy vegetables for wrapping grilled meat. Wrapping with miso and garlic makes it healthy and delicious.

Our original vegetable salad. Tossed with dressing, enjoy the crisp texture of the vegetables.

Long green onions for yakiniku. Grilling them brings out their sweetness and makes them fragrant. Eating them with meat enhances the flavor.

Assortment of mushrooms for yakiniku. Grilling condenses their umami and brings out a delightful texture.

A dish where garlic is placed in a small container with sesame oil and heated on the grill. Enjoy the fluffy texture and aroma of the garlic.

Meat from around the ribs, characterized by the sweetness of the fat and rich umami. A standard yakiniku menu item. Recommended to grill the surface until fragrant and eat with sauce.

A cut from the belly meat with moderate marbling. Tender, with a good balance of fat richness and lean meat flavor.

The part of the diaphragm near the ribs. Looks like lean meat but is classified as offal. Tender, with a rich flavor and juiciness.

A cut near the fillet from the belly meat. Extremely tender and not too fatty, with a refined flavor.

A cut from the belly, with a good amount of fat. Enjoy the rich sweetness of the fat.

A superior cut of kalbi with beautiful marbling. Enjoy a melt-in-your-mouth texture and rich flavor.

Meat from the shoulder to the back. Mostly lean meat, allowing you to fully appreciate the natural umami of the meat. Be careful not to overcook.

A cut from the hind leg (shintama). Primarily lean meat, with a fine texture and a solid meaty flavor.

The central part of shintama. Lean meat that is exceptionally tender with a fine texture. Light and easy to eat.

A rare cut from the thigh that is prone to marbling, allowing you to enjoy the richness of the fat. Good balance between the richness of lean meat and the sweetness of fat.

A cut from the center of shintama. Lean meat that is very tender with a fine texture. Light and easy to eat.

Scraps collected when trimming wagyu. Irregularly shaped but tastes like real wagyu, offering great value.

Thinly sliced parts of beef tongue. While the shapes vary, the characteristic chewiness and umami of beef tongue remain. Enjoy with a squeeze of lemon.

Pork belly meat. High in fat, it becomes juicy and fragrant when grilled. Rich flavor that pairs well with rice.

Pork neck meat. Features a unique crispy texture and rich sweetness of the fat.

Sausage. Grilling it on the net makes the casing crispy and releases juices from the inside. Popular with both children and adults.

Chicken neck meat. As it's a well-exercised part, the meat is firm, offering a springy texture and rich umami.

Chicken thigh meat. Has moderate fat, is juicy and tender. Delicious when the skin is grilled until crispy.

Chicken abdominal muscle. A rare cut, as only a small amount can be obtained from one chicken. Offers a chewy, unique texture and juicy umami.

A set featuring popular chicken parts like seseri, thigh, and skirt steak. Enjoy the differences in texture and taste of each part.

A luxurious platter featuring four types of top-grade A5 Kuroge Wagyu. Enjoy a balanced combination of lean meat umami and marbled fat sweetness.

Beef tongue. Has a unique chewy texture and is refreshing. Typically grilled and dipped in lemon juice.

The tender, fatty part at the base of the tongue. Enjoy its juicy and rich umami.

The muscle of the diaphragm. Looks like lean meat but is classified as offal. Tender, with a rich and juicy flavor.

Beef's first stomach. Thick and has a chewy, elastic texture. Has a light flavor and is often eaten with miso sauce.

Beef large intestine, characterized by its striped appearance. Fatty and bursts with umami as you chew.

Beef's fourth stomach, also known as Akasennmai. Has moderate fat and rich umami, with a firm texture. Often eaten with miso sauce.

Beef small intestine cut into chunks while still in its tubular shape. Filled with fat inside, enjoy the plump texture and rich sweetness of the fat.

Beef liver. Rich in vitamins and iron. Features a unique rich flavor and a smooth texture. Cook thoroughly before eating.

A set of 5 recommended offal cuts, includingミノ (minmo), シマチョウ (shimacho), and レバー (liver). Enjoy the textures and flavors of various parts.

A Korean dish with rice, namul, meat, and egg served in a hot stone bowl. Stirring it creates a fragrant, toasted rice flavor.

A chewy noodle dish served in a cold soup. The refreshing, slightly sour soup is perfect for cleansing your palate after yakiniku.

Freshly cooked white rice. Pairs perfectly with yakiniku.

A mild soup with beaten egg. The fluffy egg and light broth are comforting.

Soup with plenty of wakame seaweed. Flavored with sesame, it's a standard soup for yakiniku.

A spicy soup based on dashi from cod, etc. Contains plenty of vegetables, offering richness and spiciness.

An affordable course available on weekdays only. An excellent value set including kimchi, salad, tongue, skirt steak, lean meat, marbled meat, chicken/pork, rice, and soup.

A standard course where you can enjoy various types of meat and side dishes. Includes grilled shabu-shabu, thick-cut meat, bibimbap, etc., offering high satisfaction.

A luxurious premium course where you can savor high-grade tongue, beef yukke, and wagyu lean and marbled cuts. Includes cold noodles and dessert, perfect for a special meal.

All drinks on the menu are available for all-you-can-drink for 120 minutes. Can be ordered with course meals.