YAKINIKUMAFIA IKEBUKURO by WAGYUMAFIA

A specialized Wagyu beef course styled after 'Jingisukan' (Genghis Khan) barbecue. Features rare cuts of Ozaki beef grilled at the table with vegetables. The high-quality fat melts easily, offering a rich yet clean umami flavor.

A smaller portion of the signature Wagyu beef course. Includes premium Ozaki beef cuts and vegetables for grilling. Ideal for those with a smaller appetite.

An ultra-premium course featuring the absolute highest grade Wagyu cuts: Rib Roast, Sirloin, and Chateaubriand. Served with caviar for an opulent surf-and-turf experience. The beef is exceptionally tender and marbled.

A half-sized portion of the premium course featuring Rib Roast, Sirloin, and Filet Chateaubriand. Offers the same top-tier Wagyu experience in a lighter serving.

A premium cut from the rib area, known for rich marbling and deep beef flavor. Very tender and juicy when grilled.

The thickest, most tender part of the beef tongue. Has a unique crisp texture that gives way to softness. A rare delicacy.

Skirt steak (diaphragm meat). Known for its strong, savory beefy flavor and slightly fibrous but tender texture.

Sliced beef tongue. Grilled quickly to retain a pleasant, slightly chewy texture and savory taste. Often eaten with lemon.

Fresh beef offal (innards). The texture varies from chewy to fatty and melting depending on the specific part. Rich in umami.

A mix of seasonal vegetables for grilling. Helps balance the richness of the Wagyu beef.

Cured sturgeon roe. Adds a burst of salty, briny flavor that contrasts luxuriously with fatty beef.

Premium gold-grade caviar. Exceptionally smooth and rich, used as an opulent topping for the meat.

A tart and acidic style of beer. Refreshing and palate-cleansing, cutting through the fat of the meat.

A unique lager brewed with Sansho (Japanese peppercorn). Offers a crisp taste with a distinct citrusy and tingling spicy finish.

India Pale Ale infused with Yuzu, a Japanese citrus fruit. Hoppy bitterness balanced with aromatic, zesty citrus notes.

The house signature highball, likely made with premium whisky and soda. Crisp, carbonated, and refreshing.

A gin-based highball using Osuzu Gin, a Japanese craft gin known for its botanical complexity.

A highball made with Yamaneko Shochu, a Japanese distilled spirit made from sweet potatoes. Earthy and aromatic.

House brand sparkling wine. Bubbly and celebratory, pairing well with appetizers and beef.

A prestigious French Champagne made entirely from Chardonnay grapes. Elegant, fresh, and citrusy.

World-famous vintage Champagne. Complex, full-bodied, and vibrant with fine bubbles.

Rosé vintage Champagne from Dom Perignon. Offers rich fruitiness and a structured palate.

Plénitude 2 (P2) is a late-release Dom Perignon aged longer on the lees for greater intensity and energy.

A very rare, long-aged release from Dom Perignon, often called 'Gold'. Extremely complex and mature.

An ultra-luxury Champagne made only in exceptional years from 100% Chardonnay. Known for its purity and longevity.

A premium sparkling sake. Combines the rice umami of sake with the festive carbonation of Champagne.

House selection white wine chosen to pair with the course. Crisp and chilled.

House selection red wine. Full-bodied with tannins that complement the rich fat of Wagyu beef.

A premium wine selection with a playful name. Expect high quality and depth.

A high-end Japanese sake (rice wine). Clean, smooth, and aromatic.

Ultra-premium sake. Exceptional polish ratio and craftsmanship result in a luxurious, complex flavor profile.

Classic Coca-Cola. Sweet, caramel-flavored carbonated soda.

Zero-sugar version of Coca-Cola. Offers the classic taste without the calories.

Sweet and spicy carbonated ginger drink. Good for digestion.

Traditional Chinese tea. Roast-y and slightly bitter, excellent for cutting through greasy foods.

Regular non-carbonated mineral water.

Carbonated mineral water. Refreshing and fizzy.