Yakinikuya Hayashi Produce Yakiniku Jumbo / Meguro Wagyu Yakiniku

The finest part of black wagyu beef tongue. It has a moderate amount of fat and a tender, juicy texture. It's seasoned with salt and best enjoyed with a squeeze of lemon for a refreshing taste.

Thinly sliced black wagyu beef tongue. Being thinly sliced, it cooks quickly and allows you to enjoy its unique, crisp texture lightly. It's delicious when lightly grilled.

Wagyu beef heart. It's low in fat and has a crisp, tender texture. Rich in iron and vitamins, it has a rich umami flavor with little gamey taste. It's best enjoyed when not overcooked to maintain its smooth texture.

Rice cooked with adzuki beans and salt, then kept warm for several days to mature. It has a chewy texture and a deep flavor, and is said to be easy to digest. Recommended for health-conscious individuals.

Fluffy white rice, perfectly cooked. It pairs exceptionally well with yakiniku sauce-coated meat. You can choose the size according to your appetite.

A mild soup with fluffy beaten eggs. It has a smooth texture and is perfect as a palate cleanser or a finishing dish during or after yakiniku. It's a warm and comforting taste.

A soup made with 'Nebarikko', a specialty long yam from Tottori Prefecture. It's characterized by its strong stickiness and sweetness, and the salty broth enhances its natural flavor. Enjoy the smooth texture of the grated yam.

A rich curry made by slowly simmering beef. The umami of the meat melts into the sauce, creating a deeply flavorful and spicy dish. It's also popular as a finishing dish after yakiniku.

A cold noodle dish. You can choose between chewy cold noodles or smooth somen noodles. The tangy soup is refreshing after a rich meal.

A soupless noodle dish where spicy miso sauce is mixed with noodles. It has a savory spiciness and is best mixed with ingredients like vegetables and a boiled egg. Its appetizing spicy flavor is characteristic.

A soup made by simmering beef bones and beef for a long time until milky white. It has a rich, milky body and a mild, non-spicy flavor. You can also add rice (kukpa) or noodles to make it a meal.

A dish of beef and vegetables simmered in a spicy soup. The spiciness of the chili peppers blends with the umami of the beef for a stamina-boosting flavor. It's commonly enjoyed with rice (kukpa) or noodles added.

A mixed rice dish topped with namul (seasoned vegetables), meat, and egg. Adding gochujang and mixing well harmonizes the flavors of the various ingredients. It's a well-balanced and nutritious dish.

A special bibimbap luxuriously made with fresh Tottori Wagyu beef (yukke). You can directly savor the sweetness and umami of the wagyu in this exquisite dish. Please mix well before eating.

This is a white wine from Languedoc, France, made with Chardonnay. It is a dry, medium-bodied wine with a balanced taste that pairs well with meals.

A white wine from Yamanashi Prefecture, Japan, made with Koshu grapes. It is a very crisp, dry wine that pairs well with Japanese cuisine and delicately seasoned dishes.

This is a popular Chardonnay from California, USA. As the name suggests, it is a full-bodied wine with a rich aroma and taste reminiscent of toasted bread and butter.

This is a Chardonnay from Stellenbosch, South Africa. It is a dry, medium-bodied wine with a good balance of fruitiness and acidity.

This is a Sauvignon Blanc from Marlborough, New Zealand. Sur lie aging results in a mellow, umami-rich dry wine.

This is a Riesling from Rheingau, Germany. It is characterized by its crisp acidity and dry, refreshing taste.

This is a popular Chardonnay from California, USA. As the name suggests, it is a full-bodied wine characterized by a rich aroma and taste reminiscent of toasted bread and butter.

This is a white wine from the Chablis region of Burgundy, France. It has minerality and fresh acidity, with an elegant dry taste.

This is a Macon-Villages from Burgundy, France. It is a high-quality dry white wine with a high degree of ripeness, offering honey-like flavors and complexity.

A sake from Kochi Prefecture. It has a refreshing citrus aroma and a crisp, dry finish, making it ideal as a food-pairing sake.

A sake from Fukushima Prefecture. It has a well-balanced flavor with a clear aftertaste while still delivering the rich umami of the rice.

A famous sake from Fukushima Prefecture. It has a fruity, gorgeous aroma and a clear, dry taste.

A sour made with Setouchi lemons. It has a mellow acidity and a fragrant aroma, offering a refreshing drinking experience.

A lemon sour with spices like cardamom. Its exotic aroma is addictive, offering an adult taste.

A sour made with hassaku citrus. It has a unique bitterness and acidity, making it very refreshing.

A drink made by mixing shochu with tomato juice. It's refreshing and easy to drink, and doesn't interfere with the taste of your meal.

A classic drink made by mixing shochu with oolong tea. It washes away the grease in your mouth, making it an excellent pairing with yakiniku.

A highball made with black oolong tea, which is expected to help inhibit fat absorption. It has a rich flavor and the distinct taste of tea.

A luxurious drink made with high-quality tea leaves. Enjoy the slightly bitter taste and rich aroma of matcha.

An ocha-wari (tea highball) made with black tea from Chiran, Kagoshima Prefecture. It has the elegant aroma and subtle sweetness of black tea, making it a refreshing drink.

A sour made with apple vinegar, offering a tangy taste. It's healthy and refreshing, perfect for revitalizing your body.

A drink made with tea from Hokkaido corn. It has a fragrant aroma and the natural sweetness of corn, making it an easy-to-drink beverage.