10 Sec Beef & Beer

A premium assortment of top-tier Wagyu A5 cuts and selected beef. Features highly marbled textures and rich, savory flavors. Grill the meat slices to your preferred doneness at the table.

A curated selection of high-quality beef cuts including Wagyu A5 options. Offers a balance of tender lean meat and juicy fat. Enjoy by grilling and dipping in sauce.

A classic beef set featuring popular cuts like short rib and skirt steak. Provides a satisfying meaty texture with moderate marbling. Great for a standard Yakiniku experience.

A pork lover's platter featuring Kurobuta (Black Berkshire) pork cuts. Includes fatty belly and tender neck. Grill until fully cooked and crispy.

A fresh assortment of seafood for grilling. Includes shellfish and squid. Offers a light, sweet oceanic flavor when grilled.

Premium A5 Japanese Wagyu Chuck Rib. Known for intense marbling and a melt-in-the-mouth texture. Grill very briefly to preserve the fat.

A5 Wagyu Chuck Flap, a rare cut from the shoulder. Rich in flavor with elegant marbling. Soft and juicy when grilled.

A5 Wagyu Chuck Eye Roll. A flavorful balance of lean meat and fat. Tender and savory.

A5 Wagyu Flap Meat. A unique cut resembling the texture of tenderloin with the flavor of short rib. Very tender and juicy.

Thinly sliced A5 Wagyu served with a cured egg yolk dip. Grill the meat quickly and dip in the rich egg yolk for a creamy, savory bite.

A5 Wagyu Rib Finger meat from between the rib bones. Rich in fat and connective tissue, offering a chewy but flavorful texture.

High-quality boneless short rib from Australian beef. Well-marbled and tender. A standard and popular choice for yakiniku.

Premium Australian short rib with enhanced marbling. Richer and softer than standard ribs. Bursting with beefy flavor.

Short rib served attached to the bone. The meat near the bone is particularly flavorful and juicy. Grill thoroughly.

Australian beef flank. A leaner cut compared to ribs, with a strong meaty taste. Best not overcooked.

Skirt steak, technically a diaphragm muscle. Darker red meat with a loose texture and intense savory flavor. Very tender.

Oyster blade cut. Contains a line of gristle that becomes gelatinous when cooked, surrounded by tender meat.

Flap meat cut. Located near the tenderloin, offering tenderness similar to fillet but with more marbling.

Rib finger meat. Fatty and chewy strips of meat from between the ribs. Savory and pairs well with alcohol.

Standard boneless short rib. Fatty and juicy. The quintessential cut for Japanese BBQ.

Thinly sliced beef tongue lightly seasoned with salt. Distinctive crisp and chewy texture. Grill quickly and enjoy with lemon.

Thicker cuts of beef tongue. Offers a more substantial crunch and deeper flavor compared to thin slices.

Sliced beef tongue topped with chopped seasoned spring onions. The onions add a fresh aromatic kick to the rich tongue.

Beef large intestine. Very fatty with a tough, chewy texture. Sweet fat renders out when grilled.

First stomach (rumen) of the cow. Thick, white meat with a firm, rubbery texture and mild flavor. Needs thorough grilling.

Premium black pork neck meat. Crunchy and juicy texture with good fat distribution. Grill until golden brown.

Premium black pork shoulder. Leaner than belly but still tender and flavorful. Great for those who prefer less fat.

Premium black pork belly slices. Rich and fatty. The fat crisps up beautifully when grilled.

Thick-cut slab bacon. Cured and savory. Grill to render the fat and achieve a smoky, crispy exterior.

Coarse-ground Japanese style pork sausages. Snappy skin and juicy interior. Smoky and savory.

Salt-marinated chicken thigh. Simple seasoning highlighting the chicken's natural flavor. Tender and juicy.

Chicken mid-joint wings with bones removed for easy eating. Rich in collagen and flavor.

Fresh scallops. Sweet and tender shellfish. Grill in their shell or directly on the grate until opaque.

Fresh squid. Mild flavor with a firm, chewy texture. Do not overcook to keep it tender.

Whole shrimp. Sweet and succulent. Grill until the shell turns pink and the meat is firm.

Crab miso (innards) paste grilled in a shell. Intense, savory, seafood umami flavor. Often eaten as a dip or on its own.

Korean-style seasoned raw beef (flank). Topped with egg yolk. Mix before eating for a rich, silky texture.

Korean-style seasoned raw beef (rump). Leaner than flank yukke but packed with fresh beef flavor. Served with egg yolk.

Slow-simmered beef tendon stew. The tendon becomes gelatinous and soft in a savory broth. A comforting side dish.

Japanese braised pork belly cubes. Cooked until meltingly tender in a sweet and savory soy glaze.

Silky steamed egg custard served in a pot. Hot, savory, and soft. Choose between pork or shrimp topping.

King Oyster mushrooms stir-fried with aromatic garlic butter. Savory and chewy.

Fresh raw salmon slices tossed in a spicy Thai-style dressing with herbs. Zesty and refreshing.

Raw salmon slices cured in a soy sauce marinade. Rich, salty, and umami-packed.

Raw shrimp marinated in soy sauce. Sweet flesh with a savory soy finish. Known as 'Gung Dong'.

Grilled Atka Mackerel fish. Oily, flaky, and rich in flavor. Choose between teriyaki-style sauce or simple salt seasoning.

Standard grilled mackerel fillet. Savory and distinct fish flavor. Available with sauce or salt.

Grilled willow leaf fish, typically full of roe (eggs). Eaten whole including head and bones. Nutty and savory.

Beef tongue that has been braised for tenderness and then deep-fried. Crispy outside, soft inside.

Deep-fried squid rings battered and seasoned. Crispy and chewy appetizer.

House special fried chicken wings. Seasoned and fried to golden perfection.

Fried chicken drummettes glazed with sweet and savory eel (unagi) sauce.

Japanese-style fried chicken nuggets. Marinated in soy and ginger before frying. Juicy and crispy.

Deep-fried octopus pieces. Chewy texture with a savory batter. A great snack with beer.

Deep-fried chicken soft bone/cartilage. Crunchy texture, very popular as a drinking snack.

Crispy deep-fried chicken skin. Salty and fatty.

Deep-fried Japanese icefish. Small, delicate, and crispy. Eaten whole.

Classic fried potato sticks. Served hot and salted.

Cherry tomatoes wrapped in bacon and grilled. The hot tomato bursts with juice, complementing the salty bacon.

Enoki mushrooms wrapped in bacon and grilled. Crunchy mushrooms meet savory bacon.

Grilled chicken tail (bishop's nose). Very fatty and juicy, seasoned simply with salt.

Boiled young soybeans in the pod. Lightly salted. Pop the beans out to eat.

Chilled soft tofu served with toppings like bonito flakes, ginger, and soy sauce. Refreshing and light.

Deep-fried tofu cubes served in a savory dashi-based sauce. Crispy skin with soft interior (Agedashi Tofu).

Japanese pan-fried dumplings filled with ground meat and vegetables. Crispy bottom and steamed wrapper.

Seasoned wakame seaweed salad. Sweet, savory, and sesame-flavored with a crunchy texture.

Raw octopus chopped and marinated in wasabi. Slimy texture with a sharp nasal kick.

Fermented squid guts. Intensely salty and fishy. An acquired taste, typically eaten as a nibble with sake.

Grilled stingray fin. Sweet, savory, and chewy like jerky. Served with mayo.

Egg yolk cured in soy sauce until it becomes jammy and rich. Intense umami flavor.

Side of cheese for melting or topping other dishes.

Assorted vegetables for grilling. Usually includes onions, corn, pumpkin, and mushrooms.

Fresh lettuce leaves. Used to wrap grilled meat (sannchu style).

King Oyster mushroom slices. Meaty texture when grilled.

Garlic cloves. Grill them to soften the pungency and bring out sweetness.

Finely chopped scallions, typically used as a condiment for grilled meat.

Sweet and sour pickled daikon radish cubes. A palate cleanser.

Crispy sheets of roasted seaweed (nori). Eat as a snack or wrap with rice and meat.

Fresh cabbage leaves seasoned with savory sesame oil dressing. Crunchy and addictive.

Addictive seasoned cucumber. Crunchy cucumber chunks in a salty sesame oil dressing.

Cucumber pickled in Japanese style. Light, refreshing, and slightly tangy.

Spicy fermented napa cabbage. Korean staple side dish with sour and spicy flavors.

Assortment of seasoned vegetables (typically spinach, bean sprouts, carrots). Light sesame oil seasoning.

Salad topped with crispy fried Japanese icefish (shirauo).

Green salad served with a soy sauce-based vinaigrette. Salty and tangy.

Green salad served with a creamy roasted sesame dressing. Rich and nutty.

Salad featuring crisp lettuce, likely seasoned with a light dressing.

Steamed short-grain Japanese white rice. Sticky and fluffy.

Rice stir-fried with garlic and seasonings. Aromatic and savory.

Fried rice cooked using rendered beef fat for an extra rich, beefy flavor.

Rice stir-fried with kimchi. Spicy, sour, and savory.

Bowl of rice topped with simmered beef and onions in a sweet soy sauce broth.

Bowl of rice topped with cooked pork, usually glazed in a savory sauce.

Korean mixed rice bowl with vegetables, meat, egg, and spicy gochujang sauce. Mix well before eating.

Japanese stir-fried noodles with vegetables and meat in a savory Worcestershire-style sauce.

Traditional Japanese soybean paste soup with tofu, seaweed, and scallions.

Clear broth with wispy beaten eggs. Mild and comforting.

Spicy soup made with kimchi and soft tofu (Kimchi Jjigae style). Hot and flavorful.

Savory clear soup with beef slices. Rich meaty broth.

Instant-style noodles cooked in a spicy kimchi broth.

Fresh cut seasonal fruit, typically watermelon and pineapple. Refreshing after a meal.

Scoop of ice cream. A sweet creamy finish.

Salt-based dipping sauce. Light and tangy, enhances meat flavor without overpowering it.

Classic sweet and savory soy-based BBQ sauce. The standard dip for grilled meat.

Miso-based dipping sauce. Rich, earthy, and slightly sweet.

Soy sauce served with wasabi paste. Classic pairing for seafood and sashimi items.