Gyugyu

A bento box with yakiniku layered over rice. The meat, soaked in a sweet and savory sauce, pairs perfectly with the rice, and it's delicious even when cold. This is a takeout menu item.

A luxurious bento box filled with Kainomi, a rare cut, prepared as steak. The meat, with its excellent balance of lean meat and fat, is extremely tender and juicy.

A non-alcoholic cocktail with a blend of strawberry and rose aromas. It features a gorgeous aroma and a sweet and sour taste, making it a visually appealing and refreshing choice.

Our signature salad. Black is a salty flavor with fragrant sesame oil, and Red is seasoned with a spicy sauce. Recommended when you want to eat plenty of vegetables.

A Korean-style salad with a smoky aroma. The flavors of sesame oil and seaweed are appetizing. Perfect as a palate cleanser during yakiniku.

Korean fermented vegetables, pickled with chili peppers and seasonings. Napa cabbage is the classic flavor, while yam offers a crisp texture. The spiciness and sourness pair well with meat dishes.

A platter featuring several types of kimchi. Enjoy different textures and flavors at once.

A Korean home-style dish of boiled vegetables seasoned with sesame oil and salt. It has a light and gentle flavor, allowing you to enjoy the natural taste of the vegetables.

A platter of colorful namul. A classic appetizer where you can enjoy the texture and flavor of various vegetables.

Raw leaves for wrapping grilled meat. They cut through the richness of the meat, allowing for a light and healthy meal. Serve with miso or other condiments.

Fresh raw beef, thinly sliced and mixed with a sweet and savory sauce and rich egg yolk. Melts in your mouth with a burst of meaty flavor.

A refreshing yukke with a salt-based sauce. The texture of pickled Chinese cabbage and the refreshing spiciness of yuzu pepper enhance the sweetness of the meat.

Yukke luxuriously made with premium black truffle. The rich aroma of truffle blends with the umami of raw meat for a rich flavor.

A luxurious combination of fresh raw beef and sea urchin. The rich flavors of land and sea melt together in your mouth.

Fresh beef sashimi. Enjoy the different textures and flavors of each cut. Recommended to be enjoyed simply with wasabi soy sauce or salt.

A dish combining fatty Wagyu tataki with takuan (pickles). The sweetness of the meat's fat and the saltiness and texture of the takuan are a perfect match. Eat it wrapped in seaweed.

Beef slices lightly seared for a smoky aroma. Rare inside, served with a refreshing ponzu sauce. Enjoy with condiments.

A set of three pieces of sushi featuring beef. You can compare different cooking methods and cuts of beef sushi, such as raw or seared.

The tip of the beef tongue. A lean and light cut with a chewy texture. The flavor intensifies with each bite.

A high-quality cut from the center of the beef tongue. It has a good amount of fat, offering a tender texture and rich flavor.

The most tender and fatty part of the beef tongue root (Mototane). Juicy and melts in your mouth.

The very root of the premium tongue, an extremely rare part. Limited to 2 servings per day, offering the ultimate tenderness and flavor.

Shabu-shabu style dish featuring "Shinsin" (inner thigh muscle), a tender lean cut, lightly dipped in dashi broth. Enjoy luxuriously with ponzu sauce containing crab.

A rare cut from the thigh, featuring beautiful marbling. It has a great balance of lean meat flavor and fatty sweetness, rich yet not heavy.

A muscle of the diaphragm, which looks like lean meat but is classified as offal. It is tender, juicy, and has a rich umami flavor. Enjoy it lightly with ginger soy sauce.

The thickest and fattiest part of the harami, of the highest quality. Rich in meat juices and very satisfying.

A cut from the belly near the fillet, it combines the sweetness of belly fat with the tenderness of fillet, making it a rare and desirable cut. It's light and easy to eat.

Thinly sliced large pieces of meat, lightly grilled and dipped in a raw egg, Sukiyaki-style. The sweet and savory sauce and the richness of the egg create a harmonious flavor.

A luxurious mini hamburger made with the rare cut Kainomi. The special sauce and creamy avocado enhance the meaty flavor.

A platter of five types of carefully selected meats, perfect for those who want to try a variety of cuts.

A platter of three types of lean meat with less fat and strong natural meat flavor. Recommended for those who want to enjoy delicious meat healthily.

An economical menu item made from collected scraps when shaping meat. The shape may be irregular, but the taste and quality are the same as the regular product.

A steak made from extremely tender fillet, cut into bite-sized cubes and grilled. Easy to eat, with concentrated meat flavor.

50g. One of the most tender cuts of beef, characterized by its lean, fine texture. Enjoy its refined flavor.

50g. Fillet from Matsusaka beef, Japan's leading brand of Wagyu. Its melt-in-your-mouth texture and rich, sweet aroma of fat are exceptional.

The highest grade rare cut, taken only from the center of the fillet. It's so tender it can be cut with chopsticks, with a delicate and refined umami.

Chateaubriand from the highest grade A5 rank Matsusaka beef, Japan's top Wagyu brand. A supreme steak, considered a work of art, with ultimate tenderness and umami.

A rich ramen with a double soup base made from beef and pork bones. The hearty broth, unique to a yakiniku restaurant, coats the noodles.

Noodle soup with the flavor of sesame and the spiciness of chili oil. Topped with a luxurious meat miso made with Wagyu beef, it's packed with umami.

A noodle dish served in a chilled soup. Features chewy noodles and a tangy broth, perfect for a refreshing finish after yakiniku.

Simple dish of freshly laid raw egg over rice. The rich yolk enhances the sweetness of the rice. Drizzle with soy sauce.

Fried rice with yakiniku-seasoned meat. The fragrant stir-fried rice and the umami of the meat are appetizing.

A classic way to finish a teppanyaki meal: fried rice with garlic flavor and octopus for a textural accent.

A Korean dish with rice, namul, meat, and egg served in a hot stone bowl. Mix everything together before eating. The crispy scorched rice at the bottom is a highlight.

A small donburi topped with fresh raw meat. The perfect size for a little something at the end of your meal.

Freshly cooked white rice. It pairs perfectly with yakiniku and enhances the flavor of the meat.

A mild soup with beaten egg. Enjoy the fluffy texture of the egg. It's not spicy, so it's also recommended for children.

A light soup with plenty of seaweed. Rich in minerals, it's perfect for cleansing your palate after yakiniku.

A spicy Korean-style soup made by simmering beef and vegetables. A rich flavor with the spiciness of chili peppers and the umami of the meat.

A rich, milky white soup made by simmering beef bones and meat for a long time. It's creamy and rich, yet the salt base makes it gently comforting.

A Kenzo Estate red wine with an elegant taste, primarily Cabernet Franc.

A famous wine from Tuscany, Italy. Enjoy its rich fruitiness.

A Kenzo Estate red wine characterized by its deep flavor and long finish.

A classified wine from the Bordeaux region of France. Famous for its heart label, it has a powerful and elegant taste.

One of Italy's top wines, considered the originator of "Super Tuscans." It has a concentrated flavor.

One of Kenzo Estate's flagship wines. Primarily Merlot, with a noble and gorgeous aroma and taste.

Kenzo Estate's top cuvée. Primarily Cabernet Sauvignon, with a powerful and full-bodied taste.

This is the second label of Chateau Margaux, one of the five great Bordeaux chateaux. Enjoy its elegant and delicate flavor.

The second wine of Opus One. Blended from multiple vintages, it is released at its optimal drinking stage.

A top-tier wine from California, made in the Bordeaux style, characterized by its overwhelming concentration and complexity.