Kokoro

A luxurious dish of non-frozen, raw beef tongue grilled whole. Enjoy the plump texture and juicy umami of the tongue to the fullest. Cut after grilling.

Thickly sliced beef tongue. Offers a crisp texture unique to thick cuts and abundant juices. Recommended to enjoy with lemon sauce.

Classic yakiniku salt-grilled beef tongue. Thinly sliced and easy to eat, with a moderate chewiness and the unique umami of tongue. Lightly grill and enjoy with lemon juice.

Beef tongue topped with plenty of chopped green onions. The flavor of the green onions and the saltiness enhance the umami of the tongue. Best enjoyed by grilling one side and folding the green onions inside.

Uses a fattier, premium cut than regular tongue. Tender with a rich flavor.

Premium beef tongue paired with our special green onion salt sauce. The sweetness of the fat and the freshness of the green onions are a perfect match.

Raw beef tongue's red meat portion, seasoned with green onions and garlic. The firm umami of the red meat and the punchy seasoning pair well with drinks.

A Kalbi-style dish using parts like the bottom of the tongue. Enjoy the chewy texture of the tongue and the fatty umami of Kalbi simultaneously.

A rare cut from the flank, close to the tenderloin, with a very tender texture and a good balance of lean meat and fat. Uses Kuroge Wagyu of A4 rank or higher, offering a refined taste.

A whole, uncut Haram (diaphragm) steak, seasoned with garlic salt. Grill it and cut it with scissors at the table.

Freshly cut thick-sliced Haram (skirt steak). Thick and juicy with a rich meat flavor that deepens with every bite.

Thick-cut haram served with a rich miso sauce or a flavorful green onion salt.

Standard Haram. Tender, with a good balance of fat and lean meat umami, a popular cut.

Raw Haram (skirt steak) marinated in garlic for a mouthwatering flavor.

Haram marinated in a refreshing green onion salt sauce.

Haram marinated in miso sauce. The richness of the miso enhances the meat's umami.

Haram seasoned with a powerful combination of green onion salt and garlic.

Kuroge Wagyu beef belly. A classic yakiniku cut known for its rich umami and sweet fat.

Kuroge Wagyu Kalbi marinated in our special aged miso sauce. A flavor that goes well with rice.

Higher quality Kalbi than regular Kalbi, with beautiful marbling and a melt-in-your-mouth texture.

Premium Kalbi with green onion salt sauce for a refreshing taste.

Thinly sliced premium Kalbi. Quickly sear and dip in egg for a sukiyaki style, or enjoy with refreshing green onion ponzu.

Domestic pork belly. Characterized by its sweet fat unique to pork. Delicious when grilled until crispy.

Pork Kalbi marinated in green onion salt sauce.

Green onion and salt topping to add to your favorite meat.

A punchy topping of green onion salt with added garlic.

Beef liver. Known for its freshness, it has a rich sweetness and umami with little gamey flavor. Best when well-cooked.

Beef large intestine. Thick with a sweet fat and chewy texture.

Beef small intestine. Packed with fat, offering a plump texture and rich fatty sweetness.

Beef heart. Low in fat with a crisp, tender texture. Mild flavor and easy to eat.

Beef's first stomach. Thick meat with fat sandwiched in between, offering both a chewy texture and fatty umami.

Thick cut of pork stomach. Features a chewy, firm texture and a rich flavor that develops with chewing.

Meat from the pig's temple area. Tender with a slight chewiness, similar to lean meat.

The aorta connected to the heart. As the name suggests, it has a unique chewy texture. Mild flavor.

An advantageous menu featuring an assortment of 5 recommended hormone cuts. Enjoy comparing various parts.

Fermented Korean staple made from napa cabbage pickled with chili peppers, garlic, etc. Spicy and sour, perfect between bites of yakiniku.

Diced radish kimchi (Kakuteki). Enjoy its crunchy texture.

Cucumber kimchi (Oi Kimchi). Refreshing and crisp.

Assortment of kimchi: napa cabbage, radish, and cucumber.

Boiled bean sprouts seasoned with sesame oil and salt. Offers a crisp texture.

Shredded carrot namul. Sweet and easy to eat.

Potato namul. A proud dish of our restaurant.

Thin seaweed seasoned with sesame oil and salt. Crispy and fragrant.

Garlic fried in oil. Enjoy its fluffy texture and intense aroma.

Ostrich tataki, lightly seared on the surface. A healthy meat with a strong red meat flavor and no gamey taste.

Korean-style salad dressed with a sesame oil-based salt dressing. Uses lettuce and other greens.

Vegetables (like Ssamjang) for wrapping grilled meat.

Thinly sliced cabbage. Refreshing and a good side for meat.

A mild soup with beaten egg.

Chinese-style soup with seaweed.

Gomtang (rich, milky beef bone broth) with added mushrooms. Rich in flavor.

Spicy soup with beef and vegetables. The umami and spiciness stimulate the appetite.

Rice seasoned to be eaten with yakiniku. Often topped with seaweed and green onions.

Spicy rice for Yakiniku.

White rice. Essential for yakiniku.

An arrangement of the classic Japanese dish: rice topped with a fresh raw egg.

A porridge-like dish (Kookbap) made by adding rice to soup. Includes egg for a mild flavor.

Kookbap made with beef bone broth (Gomtang).

Kookbap made with spicy Yukkejang soup.

Rice, namul, and meat served in a hot stone bowl. Features a crispy bottom layer. Mix well before eating.

A variation of stone-grilled bibimbap, focusing on meat.

Mixed rice topped with namul, meat, and egg. Not the stone-grilled version.

Noodle dish served in a cold soup. Refreshing plum flavor, perfect to finish off your yakiniku meal.

Noodle dish without soup. Mix ingredients and noodles well before eating.

A dinner set featuring Kalbi and rice.

A dinner set featuring Haram (skirt steak) and rice.

A dinner set featuring both Kalbi and Haram.

A dinner set featuring beef tongue and rice.

A dinner set featuring Bibimbap.