yakiniku futago Aomono Yokocho（bbq japanese)

Pickled Nozawana greens fermented with spicy chili paste. Crunchy texture with a savory kick. A unique twist on traditional kimchi.

Fresh cabbage lightly dressed to resemble the state before fermentation. Crisp, refreshing, and savory without the sourness of aged kimchi.

A platter of various fermented vegetables, typically including napa cabbage, radish, and cucumber. Spicy and tangy.

A larger serving of the assorted kimchi platter. Includes a variety of spicy fermented vegetables.

Classic Korean-style spicy fermented napa cabbage. Rich in umami and spice.

Cubed white radish (daikon) kimchi, also known as Kkakdugi. Crunchy texture with a refreshing spicy flavor.

Spicy pickled cucumber, also known as Oi Kimchi. Crisp and refreshing with a mild heat.

Kimchi made from dried daikon radish strips. Has a chewy texture and concentrated flavor.

Shredded dried squid seasoned with spicy kimchi paste. Chewy, savory, and sweet-spicy. Great as a snack with drinks.

Tender boiled pork tendon served with aromatic crown daisy greens. The tendon is collagen-rich and soft. Served with a seasoned sauce.

Fresh sea urchin (uni) served on top of raw Wagyu beef. A luxurious combination of creamy ocean sweetness and rich meat fat. Eaten in one bite.

Raw Wagyu sirloin served nigiri-style over vinegared rice. The meat melts in your mouth.

Lightly seared beef served with a raw egg yolk (tsukimi means 'moon viewing'). Mix the yolk with the meat and sauce for a creamy, rich taste.

Crispy sheets of dried laver seasoned with sesame oil and salt. A light, savory side dish.

Chilled soft tofu topped with savory seasoning, green onions, and seaweed. A refreshing palate cleanser.

Fresh liver sliced thin, designed to be briefly swished in hot broth (shabu shabu) to cook. Rich and creamy texture.

Beef offal (horumon) served in a hot pot style. The fatty intestines become tender and sweet when cooked in the broth.

Stir-fried liver and leeks (Nira-Reba). Savory and stamina-boosting dish with a rich soy-based sauce.

Pork aorta, known for its distinctive crunchy texture ('kori-kori'). Grilled until crisp.

Meat containing cartilage, offering a crunchy texture. Savory and chewy.

Fatty pork neck meat (P-toro). Juicy and rich in flavor when grilled.

Pork stomach. Chewy and mild in flavor. Best grilled until edges are crisp.

Pork jowl meat. Firm and fatty with a satisfying crunch.

Fresh pork liver. Rich in iron and creamy when grilled properly. Don't overcook.

Skirt steak from pork (Harami). Tender and flavorful red meat cut.

Standard coarse-ground sausages. Grill until the skin snaps.

A mixed platter of various beef and pork offal (horumon). A great way to try different textures and flavors.

A platter of beef and pork marinated in a spicy red Korean-style sauce. Topped with an egg yolk for richness.

Short rib of Japanese Wagyu beef. Highly marbled, tender, and juicy. A classic yakiniku cut.

Short rib marinated in a sweet and savory soy-based Korean sauce (Yangyeom). Flavorful and tender.

Beef skirt steak (Harami). Known for its strong beefy flavor and tenderness.

High-quality lean cut of Wagyu beef. Tender with less fat than kalbi, focusing on the flavor of the red meat.

Thinly sliced premium sirloin layered or rolled. Grills very quickly and is extremely tender.

Thin slices of Wagyu beef designed to be grilled and wrapped around condiments or vegetables.

Rare cut from the rump area (Ichibo). Combines the tenderness of the loin with the flavor of the round.

A thick cut of heavily marbled Wagyu. Melts in the mouth with rich fat.

Lean cut from the hindquarter. Meaty and flavorful with moderate texture.

A cut from the bottom sirloin (Kainomi). Very tender with a good balance of lean meat and fat.

Shoulder rib cut (Sankaku Bara). Extremely marbled and rich, often considered a premium kalbi cut.

The fourth stomach of the cow (Abomasum/Giara). Chewy and fatty with a strong savory flavor.

Fatty brisket or chest meat. Rich and savory.

Small intestine (Shimacho). Very fatty and juicy. The fat is sweet and melts when grilled.

The first stomach of the cow (Mino). Thick and chewy with a distinct crunch. Mild flavor.

A massive steak of bone-in short rib that literally 'overflows' (hamideru) the grill. Includes various textures in one piece. The shop's signature dish.

Lightly seared premium Wagyu loin. Served with refreshing citrus soy sauce (ponzu) and green onions to cut through the richness.

A giant piece of skirt steak (Harami) marinated in a special sauce. Grilled whole and cut before eating. Juicy and intensely flavorful.

Premium chuck flap (Zabuton) steak grilled rare. Served with a rich garlic butter sauce for dipping.

Skirt steak covered in a massive amount of seasoned green onions. The onions add crunch and zest to the meat.

Rice bowl topped with spicy ingredients, possibly minced meat or kimchi, and an egg yolk. Savory and satisfying.

A signature rice dish, likely a very large portion or a playful naming for a specific rice set. Served in a bowl.

Mixed rice dish served in a sizzling hot stone bowl. Rice gets crispy on the bottom. Mix the vegetables, meat, and egg before eating.

Garlic fried rice served in a hot stone bowl. Aromatic and crispy.

Rice topped with Korean seaweed, specifically seasoned to pair well with grilled meat.

Steamed white rice. A standard accompaniment for yakiniku.

Japanese curry rice made with slow-cooked beef tendon. Rich, slightly sticky, and savory.

Savory soup made from beef bone marrow. Soy sauce based broth. Rich in umami.

Beef bone marrow soup with fluffy egg drop. Gentle and warming.

Spicy version of the beef bone marrow soup. Red and hot.

Spicy soup containing beef offal (horumon) and tofu. Hearty and rich.

Morioka-style cold noodles (Reimen). Thick, chewy noodles in a cold, clear, tangy broth topped with kimchi, cucumber, and egg. Very refreshing.

Korean-style ramen (Gamjamen) made with potato starch noodles. The noodles are exceptionally chewy. Served in a savory soup.

A spicy ramen dish based on the famous 'Shin Ramyun', enhanced with rich beef tail soup for extra depth.

Warm sweet potato served with vanilla ice cream. A delicious contrast of hot and cold.

Ice cream with a caramelized sugar topping, similar to crème brûlée. Crunchy top and creamy inside.

Rich custard pudding served in a jar. Smooth and creamy caramel flavor.

Refreshing gelato available in various flavors like Matcha, Mango, and Strawberry.

Shochu-based cocktail with intense lemon flavor. Very tart and refreshing.

House special sour with pickled ginger and sweet vinegar. Unique tangy and spicy flavor.

Standard lemon sour made with fresh lemon juice. Crisp and citrusy.

Sour cocktail mixed with Dodekamin, a Japanese energy drink. Sweet, carbonated, and yellowish.

Sour mixed with Ume (Japanese plum) flavor. Sweet and sour.

Sour mixed with Calpico, a milky yogurt-flavored soft drink. Sweet and creamy.

A fun drink containing a whole Garigari-kun popsicle (soda flavor). The popsicle melts into the drink.

Sour made with fresh grapefruit juice. Bittersweet and refreshing.

Sour mixed with Japanese cider (like Sprite/7-Up). Sweet and fizzy.

Sour cocktail mixed with Monster Energy drink.

A sour variation using Tequila instead of Shochu, possibly with cola or black ingredients.

Strawberry flavored sour using famous Amaou strawberries.

Apple flavored sour using Tsugaru apples from Aomori.

Grape sour made with a blend of Hokkaido grapes.

Sweet and aromatic sour made with Yamanashi white peaches.

Citrus sour made with special mandarin oranges from Kagoshima.

Savory tomato sour accented with Okinawa sea salt.

Sour made with Hyuganatsu, a Japanese citrus fruit similar to grapefruit/yuzu.

Spicy ginger sour, a house specialty.

Japanese lager beer (Asahi Super Dry). Crisp, dry, and refreshing.

Non-alcoholic beer with a dry taste.

A set containing a bottle of Hoppy (beer-flavored mixer) and a glass of shochu. Mix to drink.

Refill of shochu (Naka) for your Hoppy set.

Refill bottle of Hoppy mixer (Soto).

Standard highball made with Black Nikka Clear whisky.

Highball made with Bushmills Irish Whiskey.

Highball made with Nikka Frontier whisky.

House special highball.

Whisky highball mixed with Cola (Coke Highball).

Whisky highball mixed with Ginger Ale.

Highball mixed with Dodekamin energy drink.

Highball with strong lemon flavor.

Shochu mixed with Oolong tea (Oolong-hai). Unsweetened and refreshing.

Shochu mixed with Green tea (Ryokucha-hai).

Shochu mixed with Corn tea. Nutty and savory flavor.

Shochu mixed with Aojiru (green vegetable juice). Grassy and healthy tasting.

Shochu mixed with strong black Oolong tea, often consumed to counteract oily foods.

Korean milky rice wine. Sweet, slightly sparkling, and tangy.

Makgeolli flavored with black beans. Nutty and sweet.

Fresh unpasteurized makgeolli. More bubbly and lively fermentation.

A sugar-free version of Korean Soju. Clean, smooth, and clear distilled spirit.

Fruit liqueur made with mandarin oranges, containing fruit pulp.

Japanese Umeshu. Sweet liqueur made from steeping plums in alcohol.

A unique blend of banana flavor and plum wine. Creamy sweetness.

House white wine, poured generously.

House red wine, poured generously.

Red wine bottle. Full-bodied.

White wine bottle. Dry and crisp.

Bottle of Champagne.

Premium vintage Champagne.

Famous brand of sake from Niigata. Crisp, dry, and clean finish.

Sweet potato shochu. Fruity aroma and smooth taste.

Sweet potato shochu. Traditional flavor.

Sweet potato shochu. Rich and deep flavor.

Barley shochu. Light and roasted aroma.

Aged barley shochu. Amber color and whisky-like profile.

Barley shochu. Clean and easy to drink.

Mixers and garnishes for ordering a full bottle of shochu.

Classic cola.

Ginger flavored soda.

Japanese clear soda, similar to Sprite.

Japanese carbonated energy drink.

Non-carbonated yogurt-flavored soft drink.

Fruit juice.

Fruit juice.

House original yogurt drink.

Energy drink.

Traditional Chinese tea.

Korean style roasted corn tea.

Stronger, darker Oolong tea.

Japanese green tea.

Japanese green vegetable juice made from kale or barley grass.