Yazawa

Spicy fermented napa cabbage seasoned with chili powder, garlic, and ginger. Crisp and savory, a staple Korean side dish.

Cucumber kimchi. Crisp cucumber chunks fermented in a spicy and refreshing brine, offering a lighter crunch than cabbage kimchi.

Radish kimchi cubed into bite-sized pieces. Crunchy texture with a sweet and spicy flavor profile.

An assortment of various kimchis, typically including napa cabbage, cucumber, and radish. Perfect for tasting different textures and flavors.

An assortment of seasoned vegetables, such as spinach, bean sprouts, and carrots. Lightly dressed with sesame oil and salt.

Korean dried laver (seaweed) brushed with sesame oil and salted. Crispy, thin, and savory, often eaten with rice or as a snack.

Thinly sliced pig ear cartilage. Known for its distinct crunchy and chewy texture, often served with a vinegar-based dressing.

Horse meat tartare seasoned with sweet soy sauce and sesame oil, typically topped with a raw egg yolk. Rich, tender, and savory.

Fresh raw horse meat sashimi. Served with soy sauce, garlic, and ginger to enhance the lean, clean flavor of the meat.

A fresh green salad with a Korean-style dressing made of sesame oil and soy sauce. Savory and salty.

Green onion salad with a spicy dressing. The sharp bite of the onions pairs well with the heat, great as a side for meat.

Bean sprout salad with a light, refreshing dressing. Crisp texture and mild flavor.

Fresh raw vegetable sticks, such as cucumber and carrot. Served with a dipping sauce like miso or mayo.

Sliced tomato salad, simply dressed to highlight the freshness of the tomatoes. Refreshing palate cleanser.

Fresh lettuce leaves used for wrapping grilled meat. Often eaten with rice, meat, and dipping sauce inside.

Garlic cloves grilled in oil or foil. Soft, sweet, and aromatic when cooked.

Assorted vegetables for grilling. Includes seasonal items like onions, peppers, and mushrooms.

Grilled Eryngii (King Oyster) mushrooms. Known for their meaty texture and savory flavor.

Individual orders of various grilling vegetables.

Rich and creamy white beef bone broth soup. Mild and savory flavor.

Spicy version of the beef bone broth soup. Rich savory broth with a chili kick.

Gentle egg drop soup with assorted vegetables. Light and comforting.

Seaweed soup with a clear, savory broth. A classic accompaniment to Korean-style BBQ.

Rice soup with rich beef bone broth. Available in white (mild) or red (spicy) versions.

Rice soup with fluffy egg and vegetables. Mild and filling.

Warm noodles in beef bone broth. Available in mild (white) or spicy (red) broth.

Morioka-style cold noodles. Chewy noodles served in a cold, tangy broth, often with kimchi and fruit. Refreshing after BBQ.

Steamed white rice. A staple accompaniment for grilled meat.

Steamed white rice topped with seasoned green onions. Adds a flavorful savory kick to the rice.

Salted beef tongue. Thinly sliced and grilled quickly. Has a unique slightly crunchy texture and savory taste.

Thinly sliced salted beef tongue. Limited to one order per group.

Thick-cut salted beef tongue. Juicy and satisfying bite.

Premium salted beef tongue. Higher quality cut with more marbling and tenderness. Limited quantity.

Wagyu beef short rib marinated in sauce. Rich, fatty, and tender meat that caramelizes when grilled.

Wagyu beef loin marinated in sauce. Leaner than kalbi but full of umami flavor.

Wagyu beef loin served with salt and green onion sauce. Highlights the natural flavor of the meat.

Skirt steak. A flavorful cut resembling red meat but tender. Choose between sauce or salt seasoning.

Premium Wagyu short rib with sauce. Extra marbling for a melt-in-the-mouth texture.

Sliced Wagyu short rib trimmings with sauce. Offers great flavor at a good value.

Premium Wagyu loin. High quality lean meat with excellent tenderness.

Sushi made with premium fatty Wagyu beef. 3 pieces. The beef is rich and buttery, resembling fatty tuna belly.

A platter of Kalbi (short rib), Harami (skirt steak), and Loin. 200g total. Good for sampling standard cuts.

A larger platter of Kalbi, Harami, and Loin. 300g total.

Marbled Wagyu beef sliced thin for quick grilling (shabu-style). Served with citrus ponzu sauce for dipping.

Meatballs made from beef tongue, grilled and served with green onion salt sauce. Juicy with a unique texture.

Grilled Daisen free-range chicken thigh. Juicy and flavorful chicken.

Chicken breast cartilage with some meat attached. Served with red salt. Crunchy texture.

Iwachu brand pork short rib. Rich and savory pork belly cut.

Pork jowl (neck). Fatty with a distinct crunchy texture.

Large intestine. A fatty and chewy offal cut, rich in flavor.

Artery (near the heart). Crunchy texture, unique offal cut.

First stomach (rumen). Thick and chewy, mild flavor. Often scored with a knife for tenderness.

Premium liver. Rich, creamy, and metallic taste. Grill thoroughly.

Assortment of three premium horumon (offal) cuts. Great for trying different textures.

Platter of 5 premium Wagyu cuts. 400g. The ultimate way to experience top-tier Japanese beef.

Half-size platter of 5 premium Wagyu cuts. 200g.

Premium Aitchbone (rump cap). Rare cut with a mix of lean meat and fat.

Chuck flap. Very marbled and tender cut from the shoulder.

Core of the Chuck Flap. Even more tender and rare.

Chuck Tender. Lean meat with strong umami flavor, named for its shape resembling a chili pepper.

Chuck Eye Roll. Well-balanced fat and lean meat suitable for grilling.

Special Premium Short Rib. Highly marbled, extremely juicy and rich.

Oyster Blade (Top Blade). Rare cut from the shoulder with fine marbling and a unique texture.

Fillet (Tenderloin). The most tender cut of beef, lean and refined.

Premium Skirt Steak. Juicy and flavorful, a favorite for yakiniku.

Ribeye. Rich and flavorful cut from the rib section.

Celery kimchi. Crisp celery fermented in spicy kimchi seasoning. Aromatic and refreshing.

Roast beef served with grated daikon radish sauce. Tender beef with a refreshing topping.

Seared Wagyu beef char siu. Rich, fatty beef braised and lightly seared.

Very spicy stewed beef tendons. Soft, gelatinous texture in a hot chili broth.

Sweetbreads (thymus/pancreas). Creamy, soft texture, rich like foie gras.

Beef tongue and daikon radish stew. Slow-cooked until tender.

Seared fatty short rib sushi. 4 pieces. Melt-in-the-mouth sensation.

Premium aitchbone (rump) beef sushi. 4 pieces. Tender and flavorful.

Rice bowl topped with seasoned minced meat and a raw egg. Comforting savory dish.

Wagyu fillet trimmings. Extremely tender high-quality meat pieces.

Wagyu loin marinated in salted rice malt (shio-koji). Tenderizes the meat and adds umami.

Beef heart. Lean with a crisp texture. Available with salt or sauce.

A varied course menu including appetizers, salad, small dish, 3 kinds of premium Wagyu, salted tongue & meatballs, kalbi & loin with sauce, aitchbone & vegetables, beef rice or rice, and dessert.

A premium course including appetizers, salad, small dish, 5 kinds of premium Wagyu, salted tongue & skirt steak, sukiyaki-style ribeye, aitchbone & vegetables, cold noodles or sushi, and dessert.

Luxury course featuring appetizers, salad, small dish, 3 kinds of premium Wagyu, premium tongue & skirt steak, thick-cut Wagyu fillet, sukiyaki-style ribeye with vegetables, sushi, cold noodles, and dessert.

The Premium Malts draft beer. Rich and aromatic Japanese lager.

Asahi bottled beer. Crisp, dry, and refreshing.

Non-alcoholic beer. Beer taste without the alcohol.

Various sour cocktails made with shochu and soda. Flavors range from fresh lemon and grapefruit to tea blends.

Suntory Kaku Whisky highball. Classic Japanese whisky and soda.

Highball mixed with Cola or Ginger Ale.

Japanese distilled spirits (Shochu). Available in Barley (Mugi) or Sweet Potato (Imo) varieties.

Korean rice wine. Milky, sweet, and slightly sparkling.

Japanese Sake. Shochikubai Gokai (2 go / approx 360ml). Can be served warm or cold.

House wine (Carlo Rossi). Available in Red or White.

Assorted soft drinks including oolong tea, green tea, cola, ginger ale, and Calpis.