yakiniku futago Azabujuban（bbq japanese）

Pickled mustard greens with a spicy kick. Savory and crunchy. Enjoy as a starter or with rice.

Lightly salted or seasoned cabbage that hasn't fully fermented yet. Crispy and fresh texture. Eat as a refreshing side dish.

A variety platter of different kimchi types, such as napa cabbage, radish, and cucumber. Spicy, sour, and savory. Great for sampling different flavors.

Traditional fermented napa cabbage with chili pepper. Spicy, tangy, and crunchy. The classic Korean side dish.

Cubed radish kimchi (kkakdugi). Crunchy texture with a refreshing spicy-sweet flavor. Pairs excellently with fatty meats.

Cucumber kimchi (oi sobagi). Crisp and refreshing with a spicy dressing. A lighter alternative to cabbage kimchi.

Kimchi made from dried radish strips. Chewy and crunchy texture with concentrated flavor. savory and spicy.

Seasoned dried squid strips. Chewy, sweet, and spicy. savory snack often enjoyed with alcohol.

Tender boiled pork tendon served with aromatic crown daisy greens. Soft, gelatinous texture with a light savory taste. Enjoy the contrast between the rich meat and fresh greens.

Fresh sea urchin (uni) served atop raw Wagyu beef. Rich, creamy, and buttery. A luxurious bite combining ocean and land flavors.

Premium Wagyu sirloin served raw over sushi rice. Melt-in-your-mouth tender with sweet fat. Dip lightly in soy sauce.

Lightly seared beef topped with a raw egg yolk. Savory and rich. Mix the yolk with the meat for a creamy coating.

Crispy sheets of seaweed seasoned with sesame oil and salt. Light, savory, and aromatic. Eat as a snack or wrap around rice.

Soft tofu topped with savory seasonings. Cool, smooth, and refreshing. A light appetizer to cleanse the palate.

Fresh liver slices served for quick blanching in hot broth. Rich and creamy texture. Cook briefly to retain tenderness.

Offal (intestines) prepared for shabu-shabu style cooking. Chewy and rich in umami. Blanch in soup and enjoy.

Liver stir-fried with fresh leeks (nira). Savory with a distinct aroma. A classic combination that boosts stamina.

A rare cut of pork artery. Extremely crunchy texture. Grill until crispy.

Meat containing cartilage. Crunchy and chewy texture. Rich in collagen.

Fatty pork neck meat (tontoro). Juicy with a crunchy texture. Savory and rich when grilled.

Pork intestine. Chewy and flavorful. Grill well to crisp the outside while keeping the inside juicy.

Meat from the pork jaw/chin area. Firm texture with good fat marbling. Savory and satisfying.

Fresh pork liver. Rich, iron-heavy flavor and creamy texture. Grill thoroughly before eating.

The diaphragm muscle of the pork. Tender and juicy with a strong meat flavor. Similar to beef skirt steak.

Japanese-style coarse-ground sausages. Snap when bitten and juicy inside. Grill until the skin is browned.

A selection of various hormone (offal) cuts. Offers a mix of textures from chewy to fatty. Perfect for tasting different parts.

A marinated platter featuring both beef and pork in a spicy Korean sauce. Savory, sweet, and spicy. Grill and enjoy with rice or alcohol.

Japanese Wagyu short rib. Highly marbled with sweet fat. Melts in the mouth when grilled.

Short ribs marinated in a sweet and savory soy-based sauce. Tender and flavorful. Caramelizes beautifully on the grill.

Beef diaphragm meat (harami). Deep red meat with a strong savory flavor and tender texture. Very popular for grilling.

High-quality lean cut of Wagyu. Meaty and tender without being overly fatty. Good for enjoying the natural taste of the beef.

Premium sirloin sliced and layered or rolled. Rich and fatty. Quickly grilled and often enjoyed with a dipping sauce.

Thin slices of Wagyu beef served with condiments to be wrapped inside. Juicy and interactive. Grill briefly and wrap with scallions or sauce.

A rare cut from the rump area. Lean with a mix of tenderness and chew. flavorful and savory.

Generously cut piece of marbled Wagyu. Bursting with juices and fat. Provides a satisfying steak-like bite.

Lean meat from the hindquarters. Firm and deeply flavorful. A healthier option with less fat.

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

Meat from the shoulder rib area. Well-marbled and savory. Has a rich beefy taste.

The fourth stomach of the cow (abomasum/giara). Chewy and rich in fat. Sweet and savory when grilled.

Chest meat, often synonymous with brisket but here likely a specific offal cut or sweetbreads depending on context. Generally rich and fatty.

Large intestine. Very fatty and juicy. The fat melts into a sweet, rich flavor when grilled.

The first stomach (mino). Thick and crunchy. Mild taste, often served with miso or spicy sauce.

A giant slab of bone-in short rib that 'overflows' (hamideru) the plate/grill. Extremely juicy and flavorful. The signature dish of the restaurant.

High-quality Wagyu loin lightly seared. Served with tangy ponzu citrus sauce and green onions. Refreshing yet rich.

A massive piece of skirt steak (harami). Marinated to be tender and flavorful. Grilled whole and cut before eating.

Thick slice of chuck flap (zabuton). Richly marbled and tender. Served with a savory garlic butter sauce for dipping.

Skirt steak covered in a mountain of seasoned green onions. The onions add crunch and fragrance to the juicy meat. Grill together for aromatic flavor.

A rice bowl topped with spicy ingredients, possibly kimchi and egg. Savory and satisfying. Mix well before eating.

A signature rice dish topped with savory toppings like seasoned ground meat or natto and egg yolk. hearty and flavorful.

Mixed rice with vegetables, meat, and egg served in a sizzling hot stone bowl. The rice gets crispy at the bottom. Mix thoroughly to cook the egg and blend flavors.

Fried rice with plenty of garlic served in a hot stone bowl. Aromatic and savory. The heat creates a delicious crust on the rice.

Rice specially prepared to pair with grilled meat, topped with seaweed. Savory and salty. Enhances the flavor of the yakiniku.

Steamed white rice. A staple side dish. Neutral flavor balances the rich grilled meats.

Japanese curry rice made with tender beef tendon. Rich, savory, and slightly sweet. A comforting and filling meal.

Rich soup made from beef bone marrow. Deep savory flavor. Warming and nourishing.

Bone marrow soup with fluffy egg ribbons. Mild and gentle flavor. Good for finishing a meal.

Spicy version of the bone marrow soup. Red and fiery. Clears the sinuses and warms the body.

Spicy soup containing offal (horumon) and vegetables. Rich, fatty, and spicy. Often enjoyed as a stew.

Raw egg yolk. Rich and creamy. Used as a topping for rice or dipping sauce for meat.

Fermented soybeans. Sticky texture and strong aroma. A traditional Japanese health food.

Korean-style ramen with noodles made from potato starch. Chewy and slippery texture. Served in a mild white broth.

Spicy ramen based on the famous Shin Ramyun but enhanced with rich tail soup. Fiery and savory. Slurp the noodles while hot.

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

Sweet potato served with vanilla ice cream. Warm potato contrasts with cold ice cream. Sweet and comforting.

Ice cream with a caramelized sugar top like crème brûlée. Creamy and crunchy. Rich and sweet dessert.

Homemade custard pudding. Smooth and silky texture with caramel sauce. A classic sweet treat.

Italian-style ice cream. Dense and flavorful. Choose from refreshing fruit or tea flavors.

House special sour cocktail made with sweet vinegar and ginger. Refreshing with a sharp kick. Unique to this restaurant.

Shochu and soda mixed with fresh lemon juice. Tart and crisp. A standard izakaya drink.

Sour cocktail mixed with Dodekamin energy drink. Sweet and carbonated. Provides a caffeine boost.

Sour made with salted plum (ume). Salty and sour flavor. Very refreshing.

Cocktail with Calpico (a milky, yogurt-flavored soft drink). Sweet and tangy. Easy to drink.

Sour containing a whole Garigari-kun (soda popsicle). The popsicle melts into the drink. Sweet and fun.

Sour with fresh grapefruit juice. Citrusy with a slight bitterness. Refreshing palate cleanser.

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

Cocktail mixed with Monster Energy drink. Sweet and high energy. Packs a punch.

A sour cocktail base likely spiked with tequila instead of shochu, or colored black. Stronger alcohol content.

Extra large or extra sour version of the lemon sour. Very tart. For lemon lovers.

Sour made with Hakata Amaou strawberries from Fukuoka. Sweet and rich aroma. Fruity and pink.

Sour using Tsugaru apples from Aomori. Crisp acidity and natural sweetness. Like fresh apple juice.

Sour using Yoichi grapes (Niagara and Campbell) from Hokkaido. Balanced sweetness and tartness. Aromatic grape flavor.

Sour using Tokunoshima island mandarin oranges. Elegant aroma and strong acidity. Bright citrus flavor.

Sour using 100% Yamanashi white peach juice. Melt-in-your-mouth sweetness and full-bodied aroma. Very fruity.

Sour using tomatoes and Churaumi salt from Okinawa. Natural sweetness enhanced by salt. Savory and refreshing.

Sour using Hyuganatsu citrus. Refreshing sweet and sour taste. Distinctive Japanese citrus flavor.

Sour with pungest grated ginger. Spicy and warming spreading in the mouth. Addictive mature taste.

Japanese lager beer (Asahi Super Dry). Crisp, dry finish. Best served ice cold.

Non-alcoholic beer. Tastes like dry beer but with 0% alcohol. Suitable for drivers.

A beer-flavored drink mixer served with a shot of shochu. Mix them together. Low calorie and low carb.

Highball made with Black Nikka Japanese whisky. Smooth and mild. A standard easy-drinking highball.

House special highball. Likely made with a specific whisky or twist. Refreshing carbonation.

Korean unfiltered rice wine. Milky white color, sweet and slightly tangy. Lower alcohol content and very smooth.

Zero-sugar soju. Clean and crisp taste. A clear distilled spirit popular in Korea.

Liqueur with mandarin orange pulp. Sweet and fruity with texture. Like drinking a boozy orange juice.

Umeshu, made by steeping plums in liquor and sugar. Sweet and sour. A very popular aperitif.

Overflowing glass of white wine. Generous pour. House white.

Overflowing glass of red wine. Generous pour. House red.

Famous Japanese sake from Niigata. Clean, dry, and crisp. Pairs well with sashimi and light dishes.

Popular sweet potato shochu. Rich aroma and distinct flavor. Best on the rocks or with water.