Masaru

A Yakiniku set meal available only on weekdays during late lunch hours. Choose between salt or sauce seasoning for the meat.

Raw egg. Often beaten and used as a dipping sauce for the hot grilled meat (sukiyaki style) or mixed into rice.

Aorta or a large artery. As the name 'Korikori' suggests, it has a distinct crunchy texture. Light flavor.

Pork temple/cheek meat. It has a texture similar to regular meat with a moderate amount of fat and savory flavor.

Salted heart. Lean meat with a crisp, crunchy texture and very little odor. Seasoned with salt.

Pork tongue. Firm and elastic texture. Best enjoyed with a squeeze of lemon.

White liver. Unlike regular liver, this is fattier and creamier, often compared to foie gras in texture.

Hayashi Pork, a specific brand of high-quality pork known for its sweetness and tenderness.

Small intestine. Very fatty and juicy. When grilled, the fat melts and creates a burst of savory flavor.

The restaurant's signature offal dish. Likely a marinated intestine cut, packed with rich umami and fat.

Large intestine (striped). Thicker and chewier than the small intestine, with moderate fat.

Premium Rumen (first stomach). Pale white meat with a distinct thick and crunchy texture. Mild flavor.

Wagyu Beef Kalbi (Short Rib). Richly marbled beef that is tender and full of flavor.

Roast (Loin). Leaner red meat compared to Kalbi. Tender with a refined beef flavor.

Boiled offal served cold with ponzu or vinegar sauce. A refreshing appetizer.

Boiled bean sprouts seasoned with sesame oil and salt. A common Korean-style side dish.

Fresh raw cabbage leaves. Often eaten with miso paste or used to refresh the palate between fatty meats.

Spicy fermented napa cabbage. A staple side dish for Yakiniku.

Mild, savory broth with fluffy egg drop. Warm and soothing.

Steamed rice mixed with barley. It has a slightly chewy texture and is considered healthier than pure white rice.