Kobe beef yakiniku restaurant ZESSAN

The Koko Shizuku Set is a varied yakiniku course, including appetizers, main loin and offal, rice, and soup. It's recommended for those who want to savor the full range of Koko's flavors, as you can enjoy various types of dishes at once. It's the perfect set to experience Japanese yakiniku culture.

The Kobe Funamori Wagyu Set is a luxurious yakiniku course featuring rare cuts of carefully selected Kobe beef. The beautiful boat-shaped presentation is visually stunning and perfect for special occasion meals. You can fully enjoy the melt-in-your-mouth umami of Kobe beef.

Rump steak is a lean cut with moderate marbling, possessing both the natural umami and tenderness of the meat. Grilling it lightly enhances its fragrance and juicy texture. It is recommended to enjoy it simply with salt and pepper.

Kobe beef seared sushi is a premium dish made by lightly searing fresh Kobe beef (lean or marbled cuts) and combining it with sushi rice. Searing concentrates the meat's umami and adds a fragrant aroma. Enjoy the melt-in-your-mouth texture and the rich flavor of Kobe beef.

Misuji seared is the rare cut 'misuji' from the inner side of the shoulder blade, lightly seared. It is characterized by its melt-in-your-mouth tenderness and fine marbling, with an elegant sweetness and umami spreading in your mouth. It is a delicacy that allows you to savor its luxurious flavor.

Blade steak comes from the area near the shoulder blade and is characterized by its rich meat umami and moderate chewiness. Grilling it slowly locks in the fragrance and juices, allowing you to enjoy its deep flavor. Recommended for those who want to fully experience the umami of lean meat.

Chateaubriand is the thickest and most tender part of the fillet, making it a premium cut. Lightly searing it makes the surface fragrant while the inside remains melt-in-your-mouth tender. Its elegant umami and delicate texture are truly the ultimate delicacy. It offers a luxurious taste suitable for special occasions or as a treat.

Premium Kalbi Salt Grill is made by simply grilling high-quality marbled kalbi meat with salt only. The meat's sweetness and umami are concentrated, and it is characterized by its melt-in-your-mouth texture and fragrant finish. With no extra seasoning, you can fully enjoy the original flavor of the meat.

Special Kalbi Salt Grill is a luxurious dish made with even more carefully selected, premium marbled kalbi meat, grilled with salt. It is characterized by its fine marbling, melting in your mouth the moment it enters, and its rich umami filling your mouth. The saltiness further enhances the meat's sweetness.

Kobe beef nakaochi loin salt-grilled is loin meat from around the bone, known for its strong umami and moderate chewiness. Salt-grilling enhances its natural richness and fragrance, making it a great pairing with both rice and drinks. You can enjoy the rich flavor unique to Kobe beef.

Wagyu rib salt-grilled is simply grilled wagyu rib meat with salt. It has a good balance of fatty sweetness and lean meat, characterized by its juicy and rich flavor. Salt-grilling enhances the umami of the fat, making it a dish that goes well with rice.

Tongue root upper harami salt-grilled is a rare cut of harami meat, close to the root of the tongue, salt-grilled. It combines the tenderness of harami with the firm umami of tongue. It is characterized by its chewy texture and rich flavor, and the saltiness maximizes the natural umami of the meat.

Wagyu harami salt-grilled is simply grilled wagyu harami meat with salt. Despite being lean meat, it is tender, with a perfect balance of rich umami and moderate fat. Salt-grilling enhances the unique flavor of harami, and the umami of the meat spreads with every bite.

Jyo Mino salt grill is made by salt-grilling high-quality, thick, and chewy parts of the beef's first stomach (mino). It is characterized by its unique chewy texture and a light yet deep umami that spreads with every bite. The saltiness enhances the flavor of the mino.

Tsukuba chicken salt-grilled is simply grilled thigh meat from the brand chicken Tsukuba chicken with salt. It is characterized by the rich umami and moist tenderness unique to Tsukuba chicken. The saltiness enhances the original flavor of the chicken, resulting in a fragrant grilled dish. It's a popular staple for children as well.

Premium Kalbi in Tare Sauce is made by marinating high-quality marbled kalbi in our special sweet and savory sauce before grilling. The richness of the sauce and the umami of the meat combine to create a deliciousness that will make you unable to stop eating rice. Its melt-in-your-mouth tenderness and the fragrant sauce will whet your appetite.

Special Kalbi Tare-grilled is a premium dish made by marinating carefully selected, exquisite marbled kalbi meat in our special sauce. The fine marbling melts in your mouth, and the rich meat umami and deep sauce flavor create an exquisite harmony. Please enjoy this blissful taste.

Kobe beef nakaochi kalbi marinated in our special sauce is grilled to perfection. The meat around the bone is rich in flavor, and the sweet and savory sauce further enhances the deliciousness of the meat. It is characterized by its satisfyingly juicy taste, allowing you to fully enjoy the essence of yakiniku.

Wagyu rib tare-grilled is wagyu rib meat marinated in our special sauce and then grilled to a fragrant finish. The sweetness of the fat and the umami of the lean meat blend exquisitely with the sauce, creating a juicy and rich flavor that fills your mouth. It pairs exceptionally well with rice and is a dish that whets the appetite.

Tsubozuke Kalbi is a classic menu item where kalbi meat, marinated in our special sweet and savory sauce, is served in a pot. The meat is tender, and the sauce's flavor is deeply infused, making it an excellent pairing with rice. As a yakiniku staple, it is popular with a wide range of people, from children to adults.

Wagyu liver salt-grilled is simply grilled fresh wagyu liver with salt. It is characterized by its unique liver flavor and melt-in-your-mouth texture. The saltiness fully brings out the umami of the liver, and it is grilled to a fragrant finish. Please grill it lightly as it is very fresh.

Negi choregi is a refreshing salad made by chopping fresh green onions and tossing them with a dressing based on fresh lemon juice and sesame oil. Eating it between yakiniku courses refreshes your palate and makes it an ideal palate cleanser. It is characterized by its crisp texture and refreshing flavor.

Horumon miso grill is made by marinating various types of fresh offal in our special miso marinade and then grilling it. The richness of the miso, the unique umami of the offal, and the fragrance combine exquisitely, making it a perfect pairing with both rice and beer. Enjoy the plump texture and rich flavor.

Jyo Mino miso grill is made by grilling high-quality, thick, and chewy parts of the beef's first stomach (mino) in our special miso marinade. The chewy texture combined with the richness and umami of the miso creates a flavorful dish. It is also perfect as a snack with beer.

Marucho miso grill is made by grilling beef small intestine (marucho) in our special miso marinade. It is fatty, with a plump texture and the rich umami of miso filling your mouth. When grilled, the fat melts out, creating a fragrant and juicy taste. It pairs perfectly with beer.

Miso-grilled beef tongue is made by marinating beef tongue in our special miso marinade and then grilling it. The unique chewy texture of the tongue and the richness and umami of the miso combine exquisitely, creating a deep flavor. It is perfect as a side dish for rice or as a snack with drinks.

Tsukuba chicken miso-grilled is thigh meat from the brand chicken Tsukuba chicken, grilled in our special miso marinade. The miso flavor further enhances the chicken's umami, resulting in a fragrant and juicy dish. It has a flavor that goes well with rice and is a dish that children will also enjoy.

Beef tongue sashimi is a rare dish of thinly sliced fresh beef tongue served raw. It is characterized by its unique chewy texture and the original umami of the tongue that spreads with every bite. It is even more delicious when eaten with sesame oil, ponzu sauce, and condiments. It is a dish where freshness is key.

Beef tongue kalbi ajillo is a Spanish dish where beef tongue is slowly simmered in olive oil and garlic. The unique umami and tenderness of the tongue dissolve into the oil, and the fragrant aroma whets the appetite. It is recommended to dip baguette into the oil and eat.

Homemade beef stew is a luxurious dish where beef tongue, simmered for a long time, is so tender it melts, coated in a rich demi-glace sauce. The sauce, infused with the umami of the tongue, has a deep richness and pairs well with bread and rice. It's a heartwarming Western dish, especially recommended during the cold season.

Beef tongue wieners are juicy wieners made by incorporating fresh beef tongue. They are characterized by the unique umami of tongue and a plump texture, which becomes even more delicious when grilled to a fragrant finish. They are perfect as a side dish with beer or as a popular menu item for children.

A red wine from California, blended from various grape varietals, characterized by its rich and complex flavor. You can enjoy the aroma of ripe fruit and a smooth mouthfeel. It pairs particularly well with meat dishes, further enhancing the flavor of yakiniku.

A white wine from California, the Chardonnay grape's rich fruitiness and the aroma of vanilla and nuts from barrel aging are characteristic. You can enjoy its creamy texture and balanced acidity. It pairs particularly well with chicken, seafood, and lighter meat dishes.

Yukkejang soup is a spicy Korean soup made by simmering beef and various vegetables. It is a rich, spicy-sweet soup with a kick of chili pepper, and it's also delicious eaten with rice like a gukbap. It is popular as a dish to invigorate a tired body.

Wakame soup is a mild soup based on wakame seaweed. Its light texture makes it a perfect way to finish your yakiniku meal. The oceanic aroma of wakame seaweed whets the appetite, and the warm soup soothes the stomach.

Egg soup is a mild soup generously filled with fluffy eggs. The simple combination of chicken broth and eggs makes it popular with all age groups. It's a warm soup that offers a moment of relaxation between yakiniku courses or at the end of the meal.

Morioka Reimen is a Korean cold noodle dish characterized by its chewy thick noodles and a light beef bone-based broth. It is topped with kimchi, cucumber, and boiled egg, and the spiciness can be adjusted. It is perfect as a finishing dish after yakiniku, with a refreshing taste that cleanses the palate. It's also perfect for hot summer days.

Shinshu Zaru Soba is a traditional dish where flavorful soba noodles made with buckwheat flour from Nagano Prefecture are dipped in a cold broth. The chewy texture of the soba and the soy sauce-based dipping sauce, enhanced with bonito flakes, create a perfect balance. It is also an excellent palate cleanser after yakiniku, offering a refreshing taste.

Stone-grilled bibimbap is a Korean dish where rice, namul, meat, and egg are mixed and eaten in a hot stone pot. The scorched rice from the stone pot is fragrant, and when mixed with our special gochujang, a deep umami and spiciness fill your mouth. Please enjoy it with a crispy bottom as you like.

Kobe beef beef curry is a special curry generously made with Kobe beef simmered to melt-in-your-mouth tenderness. The roux, infused with the umami of Kobe beef, is characterized by its deep richness and mellow flavor. It pairs perfectly with rice and is a satisfying dish to finish your yakiniku meal.

Hagama rice is fluffy rice made from Haenuki rice from Yamagata Prefecture, cooked in a traditional hagama (kettle). Each grain is firm, and the natural sweetness and aroma of the rice stand out. It pairs exceptionally well with yakiniku, further enhancing the meat's flavor. It is a simple yet luxurious dish that symbolizes Japanese food culture.