yakiniku futago Nakameguro Main Building（bbq japanese)

A vibrant shochu cocktail packed with intense lemon flavor. Extremely tart and refreshing with a citrus kick. Perfect for cutting through rich, fatty meats.

The house specialty sour featuring a unique blend of sweet vinegar and ginger. It offers a balance of tangy, sweet, and spicy notes. A refreshing palate cleanser.

A classic izakaya drink made with shochu, soda, and fresh lemon juice. Crisp, dry, and citrusy. Squeeze the lemon for extra zest and enjoy with grilled dishes.

A highball-style drink mixing shochu with a popular Japanese energy drink. Sweet, fizzy, and energetic. Great for a boost during a meal.

A cocktail flavored with Ume (Japanese plum). Sweet and sour with a distinct fruity aroma. Refreshing and easy to drink.

Made with Calpico, a Japanese lactic acid drink. Milky, sweet, and tangy similar to yogurt flavor. A smooth and mild alcoholic option.

A playful drink featuring a whole Garigari-kun soda popsicle inside. As the popsicle melts, the drink becomes sweeter and icy. Eat the popsicle or let it flavor the drink.

Shochu and soda mixed with fresh grapefruit. slightly bitter yet sweet and very juicy. A fruity alternative to lemon sour.

Mixed with Japanese cider (like clear soda). Sweet, carbonated, and crisp. Reminiscent of lemon-lime soda with a kick.

Shochu mixed with Monster Energy drink. Sweet, intense, and caffeinated. A party drink for keeping the energy up.

A tequila-based cocktail likely mixed with cola or black tea ingredients. Stronger alcohol content with a robust flavor. Sip slowly.

Japan's most popular beer, known as 'Super Dry'. Crisp, clean finish with high carbonation. Pairs perfectly with salty and oily foods.

Non-alcoholic beer tasting beverage. Replicates the crisp taste of Asahi Super Dry without alcohol. Suitable for designated drivers.

Standard highball made with Black Nikka whisky and soda. Simple, affordable, and refreshing with a mild malt flavor.

Highball made with Irish whiskey. Smooth and honeyed with fruit notes. A richer alternative to the standard highball.

Highball using Nikka Frontiers whisky. Offers a balance of smoky and woody notes. A premium option for whisky lovers.

House special highball, likely with a signature twist or specific whisky blend. Refreshing and carbonated.

Whisky mixed with Coca-Cola instead of soda. Sweet, caramel-flavored, and fizzy. Known elsewhere as a Whisky Coke.

Whisky mixed with ginger ale. Sweet and spicy. A popular variation known as a Ginger Highball.

Whisky mixed with Dodekamin energy drink. Sweet, chemical-fruity flavor with a caffeine boost.

A highball with an extra dose of lemon. Very sour and refreshing, masking the whisky flavor somewhat. Great with greasy food.

A beer-flavored beverage mixer served with a shot of shochu. Mix them yourself. Choose 'White' for a standard lager taste or 'Black' for a dark beer taste.

A refill shot of shochu (called 'Naka') to add to your remaining Hoppy mixer. Essential for the second round.

A refill bottle of the Hoppy mixer (called 'Soto'). Order this if you still have shochu left in your glass.

Shochu mixed with Oolong tea. A classic 'Oolong High'. Nutty, slightly bitter, and cleanses the palate effectively.

Shochu mixed with Japanese green tea (Ryokucha High). Bitter, grassy, and refreshing. Pairs well with sashimi and grilled meats.

Shochu mixed with corn tea. Has a distinct roasted, nutty flavor similar to popcorn. Very popular and savory.

Shochu mixed with Aojiru (kale/barley grass juice). Vegetal and slightly bitter. Often chosen for perceived health benefits.

Shochu mixed with dark, strong Oolong tea. Richer in tannins and flavor than standard Oolong high. Cuts through grease well.

Korean unfiltered rice wine. Milky white, sweet, tangy, and slightly fizzy. Shake gently before drinking (if bottle).

Makgeolli flavored with black beans. Nuttier and more savory than the standard version. Rich and creamy.

Unpasteurized 'live' Makgeolli. Fresher, with active effervescence and a cleaner taste compared to pasteurized bottles. Served cold.

A zero-sugar Korean soju. Clean, neutral spirit taste, smoother than traditional soju. Drink straight or as a shot.

A thick, pulp-rich mandarin orange liqueur. Sweet and juicy like drinking the fruit itself. 'Aragoshi' means coarsely strained.

Classic Umeshu. Sweet, tart, and aromatic liqueur made from steeping green plums in alcohol. A very standard Japanese aperitif.

A unique blend of banana flavor and plum wine. Creamy sweetness of banana meets the tartness of plum. Exotic and sweet.

House white wine served in a generous pour, likely overflowing ('Hamideru' means to overflow). Dry and crisp.

House red wine served in a generous overflowing style. Medium body, suitable for pairing with meats.

Full-bodied red wine bottle. Rich with blackcurrant notes and firm tannins. Excellent with grilled beef.

White wine bottle. Buttery and fruity with notes of apple and citrus. Pairs well with lighter dishes.

Premium Champagne bottle. Elegant, complex bubbles with brioche and fruit notes. For special celebrations.

Luxury vintage Champagne. Renowned for its exquisite balance, depth, and fine bubbles. The ultimate celebration drink.

Nozawana is a Japanese leafy vegetable pickled in spicy kimchi seasoning. Crunchy, savory, and spicy. A great appetizer.

Lightly salted or dressed fresh cabbage, not fully fermented like kimchi. Crisp and refreshing with a milder taste.

A platter featuring a variety of kimchi (usually cabbage, radish, and cucumber). perfect for sharing and sampling different textures.

Classic Napa cabbage kimchi. Spicy, fermented, and tangy. The standard side dish for yakiniku.

Cubed radish (daikon) kimchi, also known as Kkakdugi. Very crunchy with a refreshing juicy bite underneath the spice.

Cucumber kimchi, also known as Oi Sobagi. Crisp and cool, balancing the heat of the chili paste.

Kimchi made from dried radish strips. Has a chewier, crunchier texture and more concentrated flavor than fresh daikon kimchi.

Dried shredded squid dressed in spicy kimchi seasoning. Chewy, savory, and full of umami. Great as a drinking snack.

Tender boiled pork tendon served with aromatic crown daisy greens. Soft, gelatinous texture with a light savory taste.

Luxurious bite of raw Wagyu beef topped with sea urchin (Uni). Creamy, rich, and melts in the mouth. A decadent combination of land and sea.

Sushi style nigiri topped with a slice of high-quality Wagyu sirloin. Often lightly seared. Rich fat melts over the vinegared rice.

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

Crispy, salted sheets of roasted seaweed. Sesame oil flavor. Eat as a snack or wrap with rice and meat.

Chilled soft tofu topped with savory seasoning, likely soy sauce, green onions, and seaweed. A light, cooling side dish.

Fresh liver slices meant to be briefly dipped in hot broth or oil (shabu-shabu style). Creamy texture and rich iron flavor.

Beef offal (intestine) prepared for quick dipping in hot broth. Chewy, fatty, and full of umami.

Classic stir-fry of liver and Japanese leeks (Negi). Savory, aromatic, and rich. A stamina-boosting dish.

Grilled pork aorta, known as 'Korikori' for its crunchy texture. Very little fat, mostly cartilage-like snap. Light flavor.

Meat containing soft cartilage/gristle. Provides a unique contrast of tender meat and crunchy texture when grilled.

Fatty, firm meat from the neck (P-Toro). Juicy and crunchy when grilled. Rich pork flavor.

Pork stomach lining. Chewy and absorbs marinade well. Grill until golden and slightly crispy.

Meat from the pork jaw/jowl. Similar to pork neck but often richer. Succulent and flavorful.

Slices of pork liver for grilling. Dense, powdery texture with a strong iron taste. Don't overcook to keep it tender.

The diaphragm muscle of the pork. Looks and tastes like red meat. Tender, juicy, and very savory.

Classic sausages. Grill until the skin snaps. Juicy and salty, great for children or as a break from plain meat.

A mixed plate of various offal (horumon) cuts. Perfect for trying different textures and flavors. Typically marinated in miso or soy sauce.

A spicy marinated mix of beef and pork cuts, topped with an egg yolk. Rich, fiery, and satisfying. Grill and mix with the yolk for extra creaminess.

Wagyu Short Ribs. The most popular yakiniku cut. Richly marbled, tender, and bursting with sweet beef fat flavor.

Short ribs marinated in a sweet and savory Korean sauce (Yangnyeom). The sugar in the marinade caramelizes nicely on the grill.

Harami. Diaphragm meat that is tender with a strong, savory beefy taste. Less fatty than Kalbi but very juicy.

Red meat cut (Akami) from Wagyu. Focuses on the flavor of the meat itself rather than the fat. Tender and clean-tasting.

Premium sirloin sliced thinly or layered. 'Mille-feuille' refers to the layers. Melts in your mouth instantly.

Thinly sliced Wagyu meant to be grilled quickly and wrapped around vegetables or rice (often served with green onions and ponzu).

Rare cut from the rump area (Ichibo). Beautiful marbling with a mix of lean meat flavor and fat sweetness.

A generic premium cut chosen for its marbling. Thick slice provides a satisfying steak-like texture.

Lean cut from the hindquarters. Deep red meat flavor with moderate texture. Low in fat.

Kainomi. A cut near the ribs that balances the characteristics of Kalbi and Filet. Very tender and savory.

Sankaku Bara. Extremely marbled cut from the shoulder ribs. Rich, fatty, and melts in the mouth.

Abomasum or 'Giara'. Rich in fat and has a nice chewy texture. Sweet flavor when grilled.

Likely referring to sweetbreads or a thymus gland cut (Shibire), or a fatty brisket cut. Creamy and soft.

Small intestine (Shimacho or Marucho). The classic offal cut. Very fatty, juicy, and usually marinated in miso sauce.

Mino (First stomach). Thick, white, and rubbery/crunchy. Mild taste, absorbs marinades well. A popular starter offal.

A massive slab of beef rib that overflows the plate ('Hamideru'). Grill whole and cut. Juices are sealed in for maximum flavor.

High-quality Zabuton (Chuck Flap) lightly seared. Served with citrusy Ponzu sauce and green onions to cut the richness.

A huge piece of skirt steak marinated in a pot. Extremely tender and flavorful. A show-stopping dish.

Rich Zabuton loin steak paired with savory garlic butter. The garlic butter melts over the hot rare meat for a decadent bite.

Skirt steak served with a mountain of seasoned green onions. The onions add crunch and pungency that complements the meat.

Rice topped with spicy ingredients, likely kimchi, minced meat, or spicy sauce and an egg yolk. Savory and filling.

A unique rice bowl dish, possibly topped with a savory mixture like natto, egg, and green onions. The name is a playful translation.

Rice, vegetables, meat, and egg served in a sizzling hot stone bowl. Mix it up to cook the egg and create crispy scorched rice at the bottom.

Fried rice with plenty of garlic served in a hot stone bowl. Aromatic, savory, and crispy.

Rice topped with Korean seaweed (nori). Specifically seasoned to pair well with grilled meats.

Steamed white rice. The essential side dish for Yakiniku.

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

Morioka-style Reimen. Thick, chewy noodles in a cold, savory broth topped with kimchi, egg, and cucumber. Refreshing after a hot meal.

Rich soup made from beef bone marrow. Deep savory flavor. 'Kuppa' adds rice to the soup.

Beef bone soup with fluffy egg ribbons. Mild and comforting.

A spicy red version of the bone marrow soup. Often contains vegetables and meat. Heats up the body.

Spicy soup containing beef intestines (horumon) and tofu. Rich, fatty, and spicy (Jjigae style). Natto is a recommended topping.

Ramen with chewy noodles made from potato starch. The broth is likely a mild, savory bone broth (white soup).

A spicy ramen dish based on the famous Shin Ramyun, upgraded with rich beef tail soup broth. Spicy and hearty.

Fresh raw egg yolk. Use it to top rice bowls or dip grilled meat for rich creaminess.

Sweet potato served warm with vanilla ice cream. A classic combination of hot and cold, sweet and creamy.

Ice cream topped with a caramelized sugar crust. Crack the top to get to the cold ice cream.

House-made custard pudding with caramel sauce. Smooth, rich, and silky texture.

Refreshing Italian-style ice cream. Choose from green tea, fruity mango, or strawberry.