Yakiniku Yamashofu Omotesando store

An assortment of six different pork offal cuts, known as 'hormon' in Japan. Each cut offers a unique texture and flavor profile. Typically grilled over charcoal to enhance the savory taste.

Pork offal marinated in a unique basil and tomato sauce. The acidity of the tomato cuts through the richness of the meat. A fusion style twist on traditional yakiniku.

Premium pork offal seasoned with a simple savory salt and chopped green onions. The salt seasoning highlights the natural flavor of the meat. Grilled until slightly charred.

Pork offal served with mineral-rich rock salt and fresh lemon. The lemon juice adds a refreshing zest that complements the fatty texture of the hormone.

Pork tripe simmered or seasoned with Japanese dashi stock and spices. Offers a complex flavor profile with deep umami and a spicy kick. Chewy and flavorful.

Tripe marinated in a thick, savory miso glaze. The miso caramelizes when grilled, adding a sweet and salty depth to the chewy tripe.

Pork offal seasoned with aromatic garlic chives and soy sauce. A classic combination that is savory and aromatic. Best enjoyed grilled.

Juicy cuts of pork rib meat. Rich in flavor and tender when grilled. A popular choice for those who enjoy savory pork.

Pork ribs topped with chopped green onions and a salt-based sauce. The onions add freshness to the juicy meat.

Pork skirt steak, known as harami. It is tender with a distinct grain and rich flavor. Leaner than belly but very flavorful.

Pork temple or cheek meat. It has a slightly firmer texture and intense savory flavor. A delicacy in yakiton (grilled pork) cuisine.

Sliced pork heart. It has a crisp, firm texture and a clean, metallic taste. Very low in fat and high in protein.

Thinly sliced beef tongue served with a generous topping of chopped green onions and salt seasoning. Grill quickly on one side and roll the onions inside to eat.

Thick slices of the most tender part of the beef tongue (the root). Offers a luxurious, springy texture and rich flavor. Carefully scored for even grilling.

Slices of beef tongue, slightly thinner than the thick-cut but still substantial. Has a distinctive crunch and savory taste.

Skirt steak cut into thick, juicy pieces. Known for its intense beefy flavor and tenderness. Best enjoyed medium-rare.

High-quality skirt steak with good marbling. Juicy and flavorful, it is one of the most popular cuts for yakiniku.

Premium Japanese Wagyu short ribs (kalbi). Highly marbled, resulting in a melt-in-the-mouth texture and rich, sweet fat flavor.

A rare cut known as Flap Meat, located between the short rib and tenderloin. It offers the best of both worlds: the tenderness of tenderloin and the flavor of kalbi.

High-quality beef short ribs. A standard yakiniku item with a good balance of lean meat and fat. Juicy and savory.

Beef short ribs served with a topping of chopped green onions and salt. The topping enhances the meat's flavor without overpowering it.

A side dish of chopped green onions seasoned with salt. Add to any grilled meat for extra flavor and crunch.

A raw egg yolk based dipping sauce. Often used with sukiyaki-style meats to add richness and a creamy texture.

Fresh lettuce leaves served with miso paste. Use them to wrap grilled meat, rice, and kimchi for a refreshing bite (sanchu).

Thinly sliced, marbled beef loin grilled quickly and eaten dipped in raw egg sauce, similar to sukiyaki. The egg coats the rich meat for a smooth, creamy taste.

Top blade muscle, a rare cut located under the shoulder blade. It has fine marbling and a gelatinous strip in the middle. Very tender and rich in umami.

Premium Wagyu loin meat. Leaner than kalbi but still well-marbled. Offers a pure beef flavor and tender texture.

High-quality beef loin. A classic red meat cut that is tender and not overly fatty. Grilled briefly to retain juices.

A platter featuring three distinct cuts of Matsusaka Beef, one of Japan's top three Wagyu brands. Known for its high fat-to-meat ratio and 'shimofuri' marbling.

A steak cut of prestigious Matsusaka Beef. The intense marbling melts at low temperatures, creating a buttery, luxurious mouthfeel.

A mixed platter featuring six different types of meat including beef, pork, and chicken. Perfect for sharing and tasting a variety of textures and flavors.

Fresh shrimp served for grilling. The shell turns pink and the meat becomes sweet and firm when cooked over charcoal.

Large scallops, typically served in the shell or ready to grill. They are sweet, tender, and juicy.

Sushi topped with lightly roasted premium Wagyu beef. The beef is tender and flavorful, pairing perfectly with vinegared rice.

Sushi topped with seared beef. The searing process brings out the aroma of the fat while keeping the inside rare.

Battleship-style sushi (gunkan) topped with seasoned meat, possibly tartare or cooked meat toppings.

A twist on traditional raw beef tartare (yukhoe), served in a hot stone bowl. The heat from the stone lightly cooks the meat as you mix it.

A snack combining smooth cream cheese with spicy salted cod entrails (chanja). A popular izakaya appetizer.

Fresh third stomach (omasum) of the cow, served raw as sashimi. It has a distinctive crunchy texture and is usually dipped in a spicy miso vinegar sauce.

Creamy potato salad mixed with salty, savory homemade corned beef. A hearty appetizer.

A French-style meat loaf made with Wagyu beef. Rich and smooth, served cold.

Crispy sheets of seaweed seasoned with sesame oil and salt. A light snack or side dish.

Traditional fermented napa cabbage kimchi. Spicy, sour, and savory with a complex depth of flavor from long marination.

Cubed daikon radish kimchi. Crunchy texture with a refreshing spicy and sweet flavor.

Soybean sprouts seasoned with chili and spices. Crisp and spicy.

A sampler plate featuring different types of kimchi, typically including napa cabbage, radish, and cucumber or bean sprout.

A comprehensive set menu featuring the restaurant's signature Wagyu beef cuts along with rice, soup, salad, and side dishes.

A premium set menu showcasing high-end Matsusaka Beef cuts. Includes a variety of sides and kettle-cooked rice for a complete luxury meal.

A rice bowl topped with slices of tender roast beef and a savory sauce.

Rice topped with shredded Wagyu corned beef and a raw egg yolk. Mix together for a rich, creamy flavor.

Thick, chewy noodles served in a cold beef broth. Topped with kimchi, cucumber, and egg. A refreshing dish often eaten to finish a yakiniku meal.

Premium Japanese rice cooked freshly in a traditional iron pot. The cooking method ensures fluffy, shiny grains with superior texture.

A hearty spicy soup containing beef short ribs, vegetables, and egg, served with rice inside. Savory and warming.

A gentle, mild soup with fluffy egg and rice. Comforting and easy on the stomach.

Rice topped with assorted vegetables and meat, served in a sizzling hot stone bowl. Mix everything together to cook the egg and create crispy scorched rice at the bottom.

A light, clear broth with wakame seaweed. A standard side soup in yakiniku restaurants.

A spicy red soup made with beef broth, beef chunks, and vegetables. Rich and stimulating.

A savory soup made with beef bone stock and beaten egg. Rich in collagen and flavor.

A fresh green salad dressed with a savory, sesame-oil based choregi dressing. A classic Korean-style salad.

A salad combining crisp vegetables with spicy kimchi flavors. Refreshing and appetizing.

Fresh lettuce leaves (sanchu) meant for wrapping grilled meat.

An assortment of three types of namul (seasoned boiled vegetables). Typically includes spinach, bean sprouts, and radish.

A generous portion of seasoned soybean sprouts. Crunchy and savory with sesame oil.

Japanese mustard spinach (komatsuna) seasoned as namul. Mildly bitter and fresh.

Vinegar-pickled vegetables, typically daikon and carrot. Provides a sour palate cleanser.

Seasoned cabbage mixed with tiny, flavorful sakura shrimp. Offers a unique savory taste from the dried shrimp.

A dense, fudge-like chocolate cake. This version incorporates sweet red bean paste (azuki) for a Japanese twist and extra moisture.

A soft, jelly-like dessert made from almond milk. It has a delicate floral aroma and a smooth, cool texture.

Smooth and creamy soft-serve gelato. Available in classic flavors like vanilla and green tea.