Honkaku Yakiniku Ichimon

An assortment of fermented vegetables such as napa cabbage, daikon radish, and cucumber. Its zesty spiciness and sourness are characteristic, making it a perfect palate cleanser for yakiniku.

A fermented dish of napa cabbage pickled with chili peppers and seasonings. Its crisp texture and spiciness stimulate the appetite.

Cucumbers pickled in a chili-based seasoning. They have a good crunch and are refreshing.

Kimchi made from yam. Its crispy texture and the yam's unique sliminess pair well with the spiciness.

Whole garlic cloves pickled in kimchi. Its punchy flavor pairs well with drinks.

Boiled quail eggs pickled in kimchi sauce. The rich yolk and spiciness are a perfect match.

A mix of several types of vegetable namul (seasoned with sesame oil). Characterized by the fragrant aroma of sesame oil.

Perilla leaves pickled in a soy sauce-based sauce. Its unique refreshing aroma neutralizes the greasiness of meat dishes.

A delicacy made from salted cod stomach seasoned with chili peppers, etc. It has a chewy texture and rich umami, perfect with drinks.

Thin seaweed seasoned with sesame oil and salt. It's crispy and delicious on its own or wrapped around rice.

Our restaurant's special lemon sour. The sourness of the lemon pairs well with rich grilled meat, refreshing your palate.

An appetizer where raw bell peppers are topped with meat miso. The bitterness of the bell pepper matches the umami of the meat.

A stamina-boosting dish of stir-fried liver and chives. Rich in iron and with a deep flavor.

Sweet corn stir-fried with butter. It's sweet and popular with children.

Beef tongue simmered until tender in a salt-based broth. It's light yet infused with the umami of the meat.

Garlic baked in foil with oil. It has a fluffy texture.

Shrimp simply seasoned with salt. Grilling with the shell on enhances its aroma.

Fresh scallop adductor muscles. Grilling brings out their sweetness and a plump texture.

Extremely fresh beef liver. It has a rich umami and sweetness, with a smooth texture. Please cook thoroughly before eating.

Thinly sliced beef mixed with special sauce and egg yolk. It's lightly seared before eating and has a melt-in-your-mouth texture.

A selection of high-quality Wagyu cuts. Enjoy fatty short ribs, tender sirloin, and flavorful skirt steak.

An assortment of meat marinated in sauce. It's seasoned to pair well with rice and comes in a generous portion, recommended for groups.

A luxurious dish of the most tender part of the beef tongue, cut extra thick. Enjoy its crisp bite and overflowing juices.

A thick-cut steak of particularly high-quality skirt steak. It has the rich flavor and tenderness of red meat.

A good cut of beef tongue with moderate fat. It's traditionally enjoyed with salt for a light flavor.

Tender, fatty beef tongue. Dipping it in lemon juice enhances the meat's sweetness.

A luxurious cut of the most tender parts of the tongue, thickly sliced. Seasoned with our special blend of salt.

Standard beef tongue. It has a good balance of chewiness and umami, making it a popular choice to start with.

The lower part of the tongue, with a rich flavor and a slight chewiness. Its umami deepens with each bite.

Beef tongue seasoned with a zesty wasabi sauce. The refreshing spiciness pairs well with the fat of the tongue.

Generous amount of chopped green onions. Placing them on grilled tongue enhances its flavor and makes it even more delicious.

A classic of yakiniku, this is pork belly. It's a high-quality short rib with a good balance of red meat flavor and sweet fat.

A high-quality kalbi with fine marbling (fat). It has a melt-in-your-mouth texture and a rich, sweet fatty flavor.

A rare cut from the belly, close to the fillet. Extremely tender with a refined, not-too-fatty flavor.

Kalbi marinated in our special sweet and spicy sauce. It pairs perfectly with rice.

Meat from between the ribs. It's fatty and rich, with a strong meat flavor.

Kalbi seasoned with salt instead of sauce. You can directly taste the meat's original flavor.

A dish of fatty short ribs enjoyed with wasabi for a refreshing taste.

A cut with less fat and a strong red meat flavor. It's tender and light.

Sirloin meat cut into cubes. The thickness gives a satisfying feeling of eating meat.

Sirloin meat marinated in sauce to make it even more tender. It's flavorful and delicious.

A style of lightly searing large slices of sirloin and eating them. The salt flavor allows you to taste the meat's sweetness.

A luxurious dish using the center part of the highest quality Wagyu ribeye (rib core). Enjoy it dipped in egg like sukiyaki.

Muscle from between the ribs, it looks like lean meat but is tender and juicy. A premium cut obtainable in only small quantities from a whole cow.

Thickly sliced skirt steak seasoned with sauce. The umami of the meat spreads with every bite.

Thickly sliced skirt steak enjoyed with salt. You can directly feel the quality of the meat.

The thick membrane on the rib side of the skirt steak. It has a chewy texture and its flavor deepens with each bite.

The ultimate dish: premium Wagyu skirt steak, thickly sliced like a steak.

A set allowing you to enjoy both Wagyu skirt steak and premium American beef skirt steak at once. Taste the difference in meat quality.

The rolled part around the core of the ribeye. A rare cut that balances the richness of the fat with the tenderness of the lean meat.

This is the least exercised part of the cow, resulting in a very tender red meat with little fat.

A cut located between the belly and fillet, possessing the best qualities of both. It's named after its resemblance to a scallop shell.

An economical set that allows you to enjoy various internal organs at once. Experience the differences in texture and taste of each part.

Beef large intestine (shimachō). It's fatty and so juicy it can cause flames when grilled.

Beef small intestine. It's kept in a tube shape, trapping the fat inside, which melts in your mouth with a sweet flavor.

Beef large intestine (shimachō). Less fatty than maruchō, but with a stronger umami.

Beef's first stomach. A premium offal cut with a thick, chewy texture.

Beef's first stomach. It has a light flavor and a chewy texture.

Beef liver, rich in vitamins and iron. Please cook thoroughly before eating.

Beef's third stomach. It has a honeycomb-like structure and a unique texture.

Beef heart. It's muscular with a crisp texture and has little gamey smell.

A set allowing you to enjoy 3 popular cuts of local chicken. It has a light umami different from beef.

Brand pork belly. The fat is sweet and juicy. We also recommend grilling it well and wrapping it in ssam lettuce.

The thigh part of the chicken. It has moderate fat and a rich flavor.

Chicken neck meat. Because it's a well-exercised part, the meat is firm and the umami is concentrated.

Chicken cartilage. Its unique chewy texture is addictive.

Sausages with crispy skin and juicy insides. Enjoy them lightly grilled.

Freshly cooked white rice. Essential for yakiniku.

A luxurious curry made with Kuroge Wagyu beef. The umami of the meat is infused into the roux.

A mixed rice dish with tender, simmered beef tendon. Mix well with namul and gochujang before eating.

Rice in a milky white broth made by simmering beef bones for a long time. It's rich and mellow.

A soup rice dish with beef oxtail. It has a good dashi stock from the bones.

A gently flavored soup rice with fluffy egg.

A spicy soup rice with beef and vegetables. The spiciness stimulates the appetite.

Bibimbap served in a piping hot stone pot. The scorched rice at the bottom is fragrant and delicious.

Curry served in a piping hot stone pot, topped with cheese. The melting cheese and curry are a great combination.

Bibimbap stone-grilled and topped with plenty of cheese. Enjoy the rich flavor.

A set of meat and rice that children love. Offered at a great price.

A milky white soup made from simmering beef bones for a long time. Rich in collagen and said to be good for beauty.

A soup made by simmering beef tail. It has a rich and deep flavor.

A light soup with beaten egg.

A spicy soup made by simmering beef and vegetables.

A spicy Korean hot pot dish with offal. The fat from the offal melts into the soup, making it rich.

A simple cold noodle dish with firm noodles and cold broth, perfect as a finishing dish.

A cold noodle dish generously topped with seaweed. The flavor of the seaweed complements the broth.

A noodle dish using flat noodles (kishimen). It has a gentle flavor.

A dish of kishimen noodles in a milky beef bone broth (komtan).

A dish of oxtail soup with kishimen noodles. It's a hearty portion.

A dish of kishimen noodles in spicy yukgaejang soup.