Yakiniku Futago Shinjuku Kabukicho (bbq japanese)

Pickled Nozawana (Japanese mustard greens) seasoned with spicy chili paste. Crunchy texture with a savory, spicy kick. Enjoy as a starter or palate cleanser.

Fresh, crisp cabbage tossed in a savory dressing, simulating the flavor of kimchi without the fermentation process. Crunchy and refreshing.

A variety platter of different kimchi types, typically including napa cabbage, radish, and cucumber. A great way to sample different textures and spice levels.

A larger portion of the assorted kimchi platter, suitable for sharing among a group. Includes a variety of spicy fermented vegetables.

Classic Korean spicy fermented napa cabbage. Tangy, spicy, and packed with umami. A standard side dish for grilled meats.

Cubed radish kimchi (Kkakdugi). Offers a satisfying crunch with a refreshing, slightly sweet and spicy flavor profile.

Cucumber kimchi (Oi Sobagi). Crisp cucumber marinated in spicy chili seasoning. Juicy and refreshing.

Dried radish strips seasoned with spicy kimchi paste. Features a unique chewy and crunchy texture with concentrated flavor.

Dried shredded squid seasoned with sweet and spicy paste. Chewy texture with a rich seafood umami flavor. excellent with alcohol.

Tender boiled pork tendon served with aromatic crown daisy greens. The texture is gelatinous and soft, seasoned with a light savory sauce.

A luxurious bite of raw Wagyu beef topped with fresh sea urchin (Uni) and wrapped in seaweed. Creamy, rich, and melts in your mouth.

Premium Wagyu sirloin served as nigiri sushi. The beef is lightly seared or raw, offering intense marbling and sweetness.

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

Crispy sheets of seaweed seasoned with sesame oil and salt. A light, savory snack.

Chilled soft tofu topped with savory seasonings, seaweed, and green onions. A refreshing, light protein dish.

Fresh liver slices served in a hot broth or oil for quick cooking (shabu-shabu style). Rich, creamy texture.

Beef offal (hormone) prepared for quick cooking in hot broth. Chewy and flavorful.

Slices of liver stir-fried with plenty of fresh leeks. savory and aromatic.

A rare cut of pork artery. Known for its distinctively crunchy texture.

Meat containing cartilage, offering a mix of tender meat and crunchy texture when grilled.

Fatty and firm pork neck meat (P-toro). Juices burst out when grilled, with a crisp bite.

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

Meat from the pork jowl. Very fatty and tender with a rich savory taste.

Fresh pork liver. Has a distinct metallic iron flavor and soft creamy texture when cooked.

A flavorful cut from the diaphragm area. Tender like steak but with a strong meaty flavor.

Classic sausages. Grill until the skin snaps when bitten. Served with mayonnaise.

A selection of mixed offal (horumon). Perfect for trying different textures and flavors of innards.

A spicy platter featuring a mix of beef and pork cuts, marinated in a rich red chili sauce. Topped with an egg yolk.

Wagyu short rib. Finely marbled beef that is tender and rich in flavor.

Beef short rib marinated in a sweet and savory soy-based Korean sauce.

Harami. A popular cut from the diaphragm. It has a loose texture and deep umami flavor.

Lean cut of high-grade Wagyu. Offers the flavor of Wagyu without excessive fat.

Thinly sliced premium sirloin, layered or folded. Quickly grilled rare and enjoyed rolled up. Very tender.

Thin slices of Wagyu beef designed to wrap around condiments like green onions and grated daikon radish with ponzu.

A rare cut from the rump area. Lean with a mix of softness and meaty texture.

A generous thick slice of highly marbled Wagyu. Bursting with rich beef fat and juices.

Lean meat from the hindquarters. Flavorful and moderately tender.

Kainomi. A rare cut near the tenderloin. Extremely tender with a balance of lean meat and fat.

Meat from around the shoulder rib. Well-marbled and savory.

A massive steak of bone-in short rib that 'overflows' (hamideru) the roaster. Staff will typically grill and cut this for you.

High-quality top loin lightly seared and served with citrusy ponzu sauce mixed with green onions.

Premium Zabuton (chuck flap) grilled lightly and dipped in rich melted garlic butter.

Skirt steak covered in a massive mound of shredded green onions. Grill the meat and eat with the onions for a fresh crunch.

A giant piece of skirt steak marinated in a secret pot. 'Hamidetai' implies it wants to overflow.

Abomasum (Giara). Rich in fat with a strong, sweet beef flavor and chewy texture.

Brisket or thymus area. Often fatty and milky in flavor.

Small intestine (Shimacho). The classic offal cut, very fatty with a chewy skin. Fires up the grill.

First stomach (Mino). Pale white, thick, and very chewy. Mild taste, usually marinated.

Rice bowl topped with spicy ingredients, egg yolk, and seaweed. Mix well before eating.

A signature rice bowl dish with special toppings (Name is a playful translation, likely 'Futago Rice'). Contains egg and seasonings.

Rice mixed with vegetables and meat served in a sizzling hot stone bowl. The rice gets crispy on the bottom.

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

Rice topped with Korean seaweed. Designed to pair perfectly with grilled meat.

Plain steamed white rice. The essential side dish for Yakiniku.

Japanese curry rice made with slow-cooked beef tendons. Rich, thick, and savory.

Morioka Reimen. Chewy, translucent noodles served cold in a savory broth with kimchi and egg. refreshing finish.

Rich soup made by simmering beef bones. Deep savory flavor.

Bone marrow soup with fluffy egg dropped in. Mild and comforting.

A spicy version of the rich beef bone soup. Red and fiery.

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

Korean-style ramen with chewy potato-starch noodles in a mild broth.

Spicy Korean ramen (Shin Ramyun style) upgraded with a rich beef tail soup base.

Warm sweet potato served with vanilla ice cream. A classic hot-and-cold dessert combo.

Ice cream with a caramelized sugar crust on top. Creamy and crunchy.

Homemade custard pudding with caramel sauce. Smooth and rich.

Refreshing Italian-style ice cream available in various flavors.