Gyu no simonya

A part of the beef's internal organs, generally a fatty and juicy cut. Known for its unique texture and umami. Grill with sauce and enjoy with white rice.

Beef rib meat, a popular cut with layers of red meat and fat. A yakiniku staple, it offers an exquisite balance of rich meaty flavor and melt-in-your-mouth fat. Enjoy it coated in sauce.

A cut from the beef's back, characterized by its fine-grained texture and moderate fat. It's tender with a refined flavor, delicious simply with salt or grilled with sauce.

A cut from the pork's neck to shoulder, characterized by its marbled fat. Enjoy a melt-in-your-mouth texture and rich umami. Grill until golden brown and enjoy with lemon or salt.

Pork diaphragm cut, which looks like red meat but has the unique umami of offal. It has a good balance of elasticity and tenderness. Pairs exceptionally well with sauce.

Beef small intestine, turned inside out into a tube shape, with plenty of fat on the inside. It becomes juicy and plump when grilled as the fat melts. Be careful not to burn yourself; avoid overcooking.

A part of the beef's first stomach, particularly thick and with fat sandwiched in between. You can enjoy both the crunchy texture of mino and the sweetness of the fat simultaneously. Grill carefully and chew well.

Pork or beef liver (reba), rich in iron and highly nutritious. It has a unique, smooth texture and a rich umami. It's best not to overcook, as it can become tough; lightly searing is recommended.

Pork or beef heart (hatsu), low in fat with a crunchy texture. It has a neutral taste and is easy to eat, making it recommended for offal beginners. Please grill thoroughly.

A cut from the diaphragm, similar to harami but rarer and with a unique flavor. Softer and juicier than harami. Pairs well with soy-based sauce.

Thinly sliced beef tongue seasoned with salt and pepper. It becomes fragrant and chewy when grilled. Recommended to enjoy with a squeeze of lemon for a refreshing taste.

Details are unclear, but it likely refers to a lighter cut of chicken or a less fatty part. It offers a light flavor and is easy on the stomach.

Fresh squid cut into easy-to-grill pieces. Grilling enhances its aroma and provides a chewy texture. Grill until lightly charred.

Grilled fresh scallop adductor muscles. Sweet and plump in texture. A few drops of soy sauce enhance the oceanic aroma when grilled.

A cut from the inner thigh of a cow, characterized by its lean red meat and low fat content. It's tender, healthy, and allows you to fully appreciate the meat's natural flavor. Enjoy with a light seasoning.

The base of the beef tongue, a fatty cut similar to kalbi. You can enjoy both the unique chewiness of tongue and the juicy umami of kalbi. Recommended with a rich sauce.

The beef's first stomach, thick with a unique crunchy texture. Carefully prepared, its umami spreads with each chew. Enjoy with miso sauce or salt for a light taste.

A premium cut of beef's first stomach, particularly thick and tender, offering a high-quality crunchy texture. It has more marbling than regular mino, providing a richer umami.

Beef cheek meat, which is frequently used, is characterized by its fine-grained red meat and moderate chewiness. The umami of the meat overflows with each bite. Grilled with sauce is highly recommended.

Pork womb (kobukuro), characterized by its unique crunchy texture and light flavor. Recommended for those who enjoy a chewy texture among offal. Ensure it's cooked thoroughly.

Beef's tracheal cartilage (urute), extremely hard with a unique, very crunchy texture. A delicacy whose flavor develops with chewing. Also perfect as a snack with drinks.

A cut of beef tongue, thinly sliced and served for yakiniku. Known for its unique chewiness and umami. The 'premium' cut is particularly tender and juicy. Enjoy with a squeeze of lemon for a refreshing taste.

The beef's first stomach, thick with a unique crunchy texture. Carefully prepared, its umami spreads with each chew. Enjoy with miso sauce or salt for a light taste.

A cut from the beef diaphragm, which looks like red meat but is classified as offal. It has moderate elasticity and tenderness, with a rich meaty flavor. Pairs exceptionally well with sauce and is great with rice.

A particularly tender cut from the beef diaphragm, with a good balance of marbling. It's juicier than regular harami and offers a melt-in-your-mouth texture. Enjoy its luxurious flavor.

The fourth stomach of a cow, softer than mino or hachinosu, with a moderate chewiness and rich fatty flavor. It becomes fragrant and juicy when grilled. Recommended with miso sauce.

Refers to beef large intestine, also known as shimacho. It's thick, with a unique elasticity and the sweetness of fat. Carefully prepared to be free of any gamey taste. Grill slowly to bring out the fatty umami.

Meat from between the beef ribs, concentrated in flavor due to being near the bone. It has a good balance of red meat and fat, offering a juicy and rich taste. Very satisfying.

Pork belly meat, characterized by layers of red meat and fat. Grilling melts the fat, resulting in a juicy and rich flavor. Also recommended to wrap in sanchu.

Chicken thigh meat, characterized by moderate fat and elastic texture. Grilling results in crispy skin and juicy meat. A popular classic menu item for all ages.

Chicken sternum cartilage, characterized by its unique crunchy texture. Low in fat, it's light yet flavorful. Perfect as a snack with drinks. Enjoy with a squeeze of lemon.

Chicken neck meat, a rare cut available in small quantities per bird. It's muscular and elastic, with flavor that intensifies with chewing. Moderately fatty and juicy. Salt-grilled is recommended.

Chicken and garlic grilled together. The savory flavor of chicken and the aroma of garlic stimulate the appetite. A perfect dish for when you want to boost your stamina.

Beef liver (reba), with a richer umami and smoother, melt-in-your-mouth texture than pork liver. Rich in iron and highly nutritious. Avoid overcooking, as it can become tough; lightly searing the surface is recommended.

Premium beef offal, carefully selected fresh cuts. Better in fat quality and thickness than regular offal, offering deeper umami and texture. Various textures can be enjoyed depending on how it's grilled.

Beef heart (hatsu), thicker and with a firmer texture than pork heart. Low in fat, it's light yet has a deep beefy umami. Please grill thoroughly.

A popular Japanese light meal, made by shaping cooked rice into balls. Perfect as a finishing dish for yakiniku or when you want something with rice. While the fillings are not selectable, it's simple yet satisfying.

Freshly cooked white rice. Eating it with yakiniku further enhances the meat's flavor. You can choose the size to suit your preference.

Rice topped generously with melt-in-your-mouth raw beef (gyutoro) and popping salmon roe. The sweetness of the beef and the saltiness of the roe harmonize perfectly, offering a rich flavor experience. A perfect way to finish your meal.

Thick and aromatic shiitake mushrooms grilled over charcoal. Grilling concentrates their umami, resulting in a plump texture. Delicious simply with salt or a drizzle of soy sauce.

Grilled king oyster mushrooms, known for their unique texture and aroma. They offer a chewy texture similar to abalone. Delicious with added butter or soy sauce.

A type of Japanese chili pepper, shishito, with mild spiciness and a unique flavor. It becomes sweeter and more fragrant when grilled. Occasionally encountering a spicy one is part of the fun.

Thinly sliced onions grilled over charcoal. Grilling brings out their sweetness while retaining a crisp texture. Eating them between bites of meat refreshes the palate.

Long yam with a crisp texture and a sticky feel, grilled over charcoal. Grilling makes the outside fragrant and the inside fluffy. Enjoy simply with salt.

Grilled pumpkin, known for its strong sweetness and fluffy texture. Grilling further enhances its sweetness and makes it fragrant. A popular vegetable among children.

Garlic grilled in foil or directly on the grill. Grilling brings out its sweetness and makes it fluffy. It enhances the flavor of meat and is good for stamina.

Similar to nagaimo, yam with a crisp texture and sticky feel, grilled over charcoal. Grilling offers both a fragrant aroma and a unique texture. Enjoy with a light sprinkle of salt.

Beef tail, seasoned with salt and grilled. Rich in gelatinous components, it becomes meltingly tender after long simmering, releasing collagen. Grilled to a fragrant finish.

Diced daikon radish pickled with chili peppers, garlic, etc. A Korean pickle (kimchi) with a crisp texture, moderate spiciness, and sourness. Perfect as a palate cleanser.

Cucumbers pickled with chili peppers, garlic, etc. A Korean pickle (kimchi) with a crisp cucumber texture, refreshing spiciness, and sourness. For refreshing your palate.

Boiled bean sprouts seasoned with sesame oil, soy sauce, garlic, etc. A Korean side dish with a crisp texture and fragrant sesame oil. Perfect as a palate cleanser or side dish for yakiniku.

A representative Korean fermented food made from napa cabbage pickled with chili peppers, garlic, and seafood umami. Its complex blend of sourness, spiciness, and umami stimulates the appetite. Pairs exceptionally well with yakiniku.

A traditional Japanese pickled napa cabbage. It has a crisp texture, the natural sweetness of napa cabbage, and a light salty flavor. Perfect for refreshing your palate.

Cheese that melts into a creamy consistency when placed on grilled meat or vegetables. It adds richness and mellowness, enhancing the flavor of the dish. Popular with children.

A classic Japanese dish of chilled tofu served with toppings (ginger, green onions, etc.) and soy sauce. It has a smooth texture and a refreshing taste. Perfect for cleansing the palate.

Boiled and salted young soybean pods (edamame). They have a subtle sweetness and a popping texture. A popular classic snack with beer.

A Korean-style salad made with fresh leafy greens like lettuce, dressed with sesame oil, garlic, and soy sauce. It's characterized by its fragrant sesame flavor and refreshing taste, pairing well with yakiniku.

A platter of fresh seasonal raw vegetables. Eating them with meat provides a balanced diet and refreshes the palate. Enjoy with your favorite dressing or sauce.

A salad made with thinly sliced daikon radish. It features the crisp texture of daikon and a refreshing taste. Various flavors can be enjoyed depending on the dressing.

A salad combining tuna (canned in water or oil) with vegetables. Enjoy the savory flavor of tuna and the crispness of vegetables. A popular classic salad for all ages.

Korean leafy vegetables (Sanchu) for wrapping grilled meat. Their crisp texture and slight bitterness pair well with the richness of the meat, making it refreshing. Enjoy with miso and garlic.

Carefully prepared raw beef tripe (senmai), served raw. It has a unique crunchy texture and is typically enjoyed with vinegar miso or chojang (Korean spicy miso vinegar). A delicacy where freshness is key.

A Korean delicacy made from salted cod stomach, pickled with chili peppers, garlic, sesame oil, etc. It has a spicy and rich umami flavor with a satisfyingly crunchy texture. Perfect as a snack or with rice.

Cucumbers tossed in a special spicy sauce. The crisp cucumbers, pungent spiciness, and deep umami stimulate the appetite. A palate cleanser or a companion to beer.

Pig's feet, slowly simmered until tender. Rich in collagen with a jiggly texture. Sometimes served with a fragrant sear on the surface. Enjoy with vinegar miso or spicy miso.

Fresh chicken meat lightly seared on the outside, leaving the inside rare. Enjoy the contrast between the fragrant exterior and the moist interior. Refreshing with ponzu sauce or condiments.

Fresh, cold draft beer. Super Dry is crisp, while Kirin Ichiban Shibori features the richness of malt. Both pair excellently with yakiniku.

A dark beer with rich body, made from roasted malt. Its fragrant flavor and mellow taste pair well with meat dishes.

We offer a selection of bottled beers from various brands. Pouring it into a glass and savoring it slowly is also recommended. Quench your thirst with a cold beer.

Shochu mixed with oolong tea, a refreshing drink. It pairs well with meals and cleanses the palate.

A refreshing drink made by mixing shochu with green tea. The subtle bitterness of green tea harmonizes with the shochu, making it easy to drink. A standard sour that pairs well with Japanese cuisine and yakiniku.

A classic sour made by mixing shochu with lemon juice and soda. The refreshing acidity of lemon and the fizz of soda stimulate the appetite and pair perfectly with yakiniku. It has a clean aftertaste.

A refreshing sour made by mixing shochu with lime juice and soda. It has a slightly more bitter taste than a lemon sour and offers a unique coolness. Recommended when you want something light.

A sour made by mixing shochu with grapefruit juice and soda. It features the subtle bitterness and refreshing acidity of grapefruit. Popular among women and recommended for cleansing the palate after a meal.

A sour made with hawthorn berries, characterized by its sweet and sour flavor. Its unique aroma and refreshing mouthfeel are popular, especially among women. Said to help inhibit fat absorption.

A fruity and sweet sour made with Kyoho grapes, a representative Japanese grape. It has a rich aroma and elegant sweetness, making it easy to drink and enjoyable as a dessert.

A sweet and sour sour made by mixing shochu with plum flavor and soda. The refreshing aroma and tartness of the plum cleanse the palate. It pairs particularly well with fatty dishes.

A drink made by mixing whiskey with soda, offering a clean taste. It features the aroma of whiskey and the refreshment of carbonation. A widely popular standard drink with yakiniku.

A sweet highball made by mixing whiskey with cola. The sweetness of cola and the fizz of carbonation blend with the whiskey's flavor, making it easy to drink and popular. Can also be enjoyed as a dessert.

A highball made by mixing whiskey with ginger ale, characterized by its refreshing spiciness and sweetness. The ginger's aroma enhances the whiskey's flavor, offering a clean finish.

A sour based on "Kinkyu Shochu," a traditional shochu from Kameyama City, Mie Prefecture. Kinkyu Shochu is clear and has a neutral taste, making it compatible with various mixers and offering a clean drinking experience.

Kinkyu Shochu, a traditional Kourui shochu from Kameyama City, Mie Prefecture. It's colorless, odorless, and compatible with any mixer. Available for bottle keeping, making it ideal for groups.

An imo shochu (sweet potato shochu) from Nishi Shuzo in Kagoshima Prefecture, made with yellow koji. It has a refreshing citrus aroma and a fruity, mellow taste. Its elegant flavor makes it recommendable even for those who dislike imo shochu.

A sweet potato shochu from Kagoshima and other regions, with a sweet, rich aroma and a full-bodied taste characteristic of sweet potatoes. Enjoy its full flavor with hot water or on the rocks.

Shochu made primarily from barley, characterized by its roasted barley aroma and clean taste. It's less pungent and easier to drink than imo shochu. Enjoy it in various ways, such as on the rocks, with water, or with hot water.

A Japanese sake from Ishikawa Prefecture, known for its clean mouthfeel and dry, crisp taste that highlights the rice's umami. Its crispness is particularly noticeable when served chilled. Pairs well with yakiniku and enhances dishes.

A representative Japanese sake from Minami-Uonuma City, Niigata Prefecture. Made with meltwater, it has a fine, elegant umami. It has a soft mouthfeel and a clean finish. Delicious both chilled and warm. Pairs well with yakiniku and enhances dishes.

Red wine made from fermented grapes. It pairs well with meat dishes, as the tannins cut through the fat, refreshing the palate. Ranges from fruity to full-bodied.

A Japanese fruit liqueur made by steeping green plums in shochu or brandy. It has a sweet and sour taste and a fruity aroma. Enjoy it in various ways, such as on the rocks or with soda.

A refreshing drink made with plums from Kishu (present-day Wakayama Prefecture). It utilizes the flavor of plums and can be enjoyed mixed with water or soda. Perfect before or after a meal.

A traditional Korean unfiltered rice wine with a slight sweetness and light carbonation. Rich in lactic acid, it's considered healthy and pairs excellently with yakiniku.

Coca-Cola, a globally beloved carbonated beverage. Its distinctive sweetness and refreshing fizz are characteristic, and it refreshes the palate when drunk between bites of yakiniku. Best served chilled.

A semi-fermented tea, a representative Chinese tea. It has a light bitterness and a clean taste, said to pair well with fatty foods. Available hot or cold.

An unfermented tea widely enjoyed in Japan. It has a clean taste and a slight bitterness. Drinking it after a meal refreshes the palate. Available hot or cold.

Sweet and refreshing juice made from freshly squeezed oranges. Rich in Vitamin C, it's a popular drink for all ages. Also recommended as a dessert drink after a meal.

A clear, sweet carbonated beverage. It features a clean taste and a fizzy sensation. Cold cider is particularly refreshing on hot days.

A carbonated drink with the refreshing acidity and sweetness of lemon, or a lemon-flavored soft drink. Ideal for cleansing the palate or refreshing yourself.

An energy drink with light carbonation, containing various vitamins and royal jelly. Its unique sweetness and refreshing fizz provide energy when tired. Also suitable after sports.

A clear, lightly sweetened carbonated beverage, loved in Japan for many years. Made with pure water, it has a clean mouthfeel. It pairs well with meals and refreshes the palate. May be served in a bottle.

A soft drink characterized by ginger flavor and carbonation. Available in sweet and dry versions, this is the standard ginger ale that pairs well with meals. Its unique aroma provides a refreshing effect. May be served in a bottle.