Daichan Yakiniku

Thickly sliced beef tongue. It has the characteristic chewiness of tongue while offering a juicy flavor. It's commonly enjoyed with a squeeze of lemon for a refreshing taste.

A rare cut of fatty beef heart (Hatsu). Characterized by its chewy texture and the sweetness of the fat. Simply enjoyed with salt.

Very fatty, thinly sliced sirloin. So tender it's described as "drinkable" and melts in your mouth. After grilling, dip it in beaten egg and enjoy it sukiyaki-style.

A cut from the diaphragm muscle, characterized by its beef-like appearance and tender texture. It has moderate fat and a rich flavor.

Meat from the back, with a fine and tender texture. It has a good balance of fatty richness and lean meat, making it a classic yakiniku cut.

Meat from around the rib bones, containing a lot of fat (marbling). It has a rich, sweet fatty flavor and pairs exceptionally well with rice.

Meat seasoned with garlic butter. The aroma of garlic and the richness of butter are appetizing.

Beef heart (Hatsu). Fine muscle fibers provide a crisp, clean texture. It's a mild-tasting cut that's easy to eat.

The part of the beef first stomach (Mino) that is particularly fatty. Enjoy both a chewy texture and rich fatty flavor.

Intestines and other internal organs of beef. It's rich in fat, and when grilled, it releases a rich umami along with fragrant smoke.

Fatty hormone served with ponzu sauce for a refreshing taste. The rich fat and tangy ponzu are a perfect match.

Beef fourth stomach (Giara). It has moderate fat and a chewy texture, with increasing umami the more you chew, making it a favorite among connoisseurs.

A platter of various hormone cuts. Enjoy different textures and flavors from each cut at once.

Fresh napa cabbage mixed upon order. It's not fermented, so you can enjoy the crisp texture of the vegetables and a fresh, salad-like taste.

Freshly made kimchi using seasonal vegetables that are delicious at the time. The contents change depending on the season.

Classic fermented napa cabbage kimchi. The spiciness of chili peppers, sweetness of vegetables, and tang from fermentation are balanced. Perfect as a palate cleanser with yakiniku.

Kimchi made from diced radish. Characterized by its crunchy texture and the freshness of the radish.

Cucumber kimchi. Mildly spicy, with a refreshing taste and crisp texture of cucumber.

An economical platter featuring several types of kimchi, such as napa cabbage kimchi, kakuteki, and oi kimchi.

Beef third stomach (Senmai) blanched and served sashimi-style. It has unique folds and a chewy, crunchy texture. Typically eaten with spicy miso sauce.

Boiled pork womb (Kobukuro) served cold. Its bland taste and chewy, springy texture are addictive.

Fresh cabbage seasoned with our special sauce or dressing. It's refreshing and perfect between bites of meat.

Beef tongue slowly simmered only in the moisture from the vegetables, without adding water. The concentrated umami of the ingredients makes the tongue incredibly tender. Served with green peppers.

Fresh vegetables for wrapping grilled meat. Sanchu has a mild flavor, while perilla leaves have a unique refreshing aroma.

Chopped green onions seasoned with sesame oil and salt. Placing this on your meat enhances the flavor and provides a refreshing taste.

Curry rice using beef tongue. As the name "light" suggests, it's not too heavy and is easy to eat as a finishing dish.

Beef tongue curry topped with melting cheese. Adds richness and creaminess.

Soup made by simmering beef tail for a long time. It has a rich yet mild flavor, typically seasoned with salt.

A spicy soup made by simmering beef and vegetables. The spiciness of the chili peppers and the umami of the ingredients blend together for a stamina-boosting flavor.

Our original ramen. A carefully crafted bowl designed to be a perfect finish to your yakiniku meal.

A dish of noodles added to spicy yukkejang soup. The spicy soup clings well to the noodles, stimulating your appetite.

A congee-like dish with rice added to spicy yukkejang soup. The rice absorbs the spiciness and umami of the soup, making it delicious until the end.

A dish of rice added to a mild-tasting tail soup. The rich flavor of beef tail soaks into the rice, making it a gentle dish to finish your meal with.

Freshly cooked white rice. Delicious not only with yakiniku but also with soup.

A chewy noodle dish served in a cold soup. The refreshing, slightly sour soup revitalizes your palate after rich food.

Our carefully crafted lemon sour using house-made lemon syrup and juice. Enjoy the generous mega size.

A classic highball made with Suntory's Kakubin whiskey and soda water. Mega size.

A simple plain chu-hai made with shochu and soda water. Mega size.

Shochu mixed with oolong tea. Refreshing and pairs well with meals. Mega size.

Abbreviation for "Jasmine Oolong Tea Highball" made with "Jasmine Shochu". It's an easy-to-drink alcoholic beverage with a gorgeous aroma. Mega size.

A menu item where you can treat the owner (Daichan) to a drink. It's a way to express gratitude and support.

Plum wine mixed with soda water. Sweet and sour, refreshing taste. Mega size.

Cold oolong tea. Mega size.

Cold jasmine tea. Mega size.

Orange juice. Mega size.

Plain carbonated water. Mega size.

Chilled draft beer poured from the server. Enjoy the fine foam and refreshing throat feel.

A simple plain sour made with shochu and soda water. Not sweet, it pairs well with any dish.

Our original lemon sour. Enjoy the fresh lemon's tartness and aroma.

Shochu mixed with oolong tea. Refreshing and doesn't interfere with the meal.

Jasmine shochu mixed with jasmine tea. Popular for its gorgeous aroma and clean aftertaste.

Whiskey mixed with soda water. The carbonation and whiskey aroma pair well with yakiniku.

Authentic shochu made from sweet potatoes. Characterized by its sweet potato sweetness and mellow aroma.

Authentic shochu made from barley. Enjoy its fragrant aroma, barley sweetness, and clean finish.

Likely a highball made with Suntory's Kakubin whiskey and soda water. A highball made with Japanese whiskey.

Traditional Korean fermented liquor. It's cloudy white and has a good balance of sweetness, sourness, and slight carbonation.

A cocktail made by mixing makgeolli with beer. The bitterness of the beer and the sweetness of the makgeolli combine for an easy-to-drink beverage.

A cocktail made by mixing makgeolli with cider. The carbonation and sweetness are enhanced, making it drinkable like juice.

Korea's representative soju. It has a clear taste and can be enjoyed straight or on the rocks.

Red wine served by the glass. Pairs well with meat dishes.

White wine served by the glass. Refreshing taste.

Wine made by fermenting white grapes using the red wine method. It has an orange color and features complex aromas and umami.

A fruit liqueur made by steeping green plums in alcohol and sugar. Enjoy its sweet and sour, rich aroma.

The regular size of the menu item where you can treat the owner to a drink.

A non-alcoholic beer-like beverage. Even those who don't drink alcohol can enjoy the feel of beer.

Non-alcoholic plum wine flavored sour. Enjoy the sweet and sour taste of plum.

Cold oolong tea. Refreshes your palate during your meal.

Cold jasmine tea. Characterized by its gorgeous aroma.

Carbonated cola drink.

A popular carbonated drink in Korea. It has a sweet and refreshing taste similar to Japanese cider.

Cold orange juice.

Plain carbonated water with no added flavor.

You can change the strength of the alcohol or add lemon.