Kuroge Wagyu Yakiniku Shichikousan Toritsu-Daigaku Branch

A course of 10 dishes, including appetizers like kimchi and namul, classic yakiniku cuts like tongue salt, kalbi, and rosu, soup, and dessert. Served with rice for a well-balanced yakiniku experience.

A course of 11 dishes, including premium thick-cut tongue salt, three types of premium Wagyu, and rare cuts like sirloin. Side dishes like yukkejang soup are also substantial.

A luxurious course featuring thick-cut premium tongue salt, marbled Wagyu, and sirloin steak cut. Includes white senmai sashimi and stone-grilled bibimbap for a top-tier dining experience.

A 2-hour all-you-can-drink plan. Choose freely from a wide selection of alcoholic beverages including draft beer, sours, shochu, makgeolli, and non-alcoholic drinks.

An assortment of three types of beef, including rare cuts of Wagyu. Totaling 250g, it offers excellent cost performance.

An assortment of six types of beef, including premium tongue salt. Totaling 320g, it's recommended for those who want to enjoy plenty of meat.

A luxurious 6-assortment including premium thick-cut tongue salt, ribeye (or sirloin), and rare cuts. A dish that combines quality and quantity.

A classic yakiniku cut, beef short rib. Known for its sweet fat and umami, it pairs perfectly with rice.

A cut with more marbling than regular kalbi. Enjoy the strong sweetness of the fat and tender texture.

The finest kalbi with beautiful marbling. Enjoy a melt-in-your-mouth texture and rich umami.

Meat from between the ribs. Features the rich umami unique to meat around the bone and a distinct sweetness of fat.

A lean cut with fine marbling. Tender and light, allowing you to enjoy the true flavor of the meat.

Seasoned chopped green onion to eat with tongue salt. Wrapping it with tongue enhances the flavor.

Beef tongue. Thinly sliced and seasoned with salt, it's popular for its unique texture and light flavor. Typically eaten with lemon juice.

The tenderest part of the tongue, with a good amount of fat. Juicy and rich in flavor.

A luxurious thick-cut of the finest tongue. Its thickness allows you to fully enjoy the springy texture unique to tongue.

A part of the chuck flap, close to the fillet, with a good balance of lean meat and fat. Very tender and light.

A part of the center of the thigh (shintama). A lean cut with fine marbling and a tender texture.

A rare cut from the shoulder, with beautiful marbling. Rich in lean meat flavor, its umami spreads with each chew.

The most marbled part of the thigh. A luxurious flavor that allows you to enjoy the umami of lean meat and the sweetness of fat simultaneously.

Meat from the back of the shoulder blade. Extremely tender, with a melt-in-your-mouth texture and rich flavor.

Meat from the central part of the back. This cut is finely marbled and tends to be fatty, with a prominent sweetness of fat and tenderness of meat.

A premium cut, often called the king of steaks. The exquisite balance of fat sweetness and lean meat umami makes it incredibly juicy.

The most marbled part of the shoulder loin. Enjoy a melt-in-your-mouth texture and elegant sweetness of the fat.

The most tender cut of beef. Low in fat with a refined flavor, its fine muscle fibers make it very easy to eat.

Diaphragm muscle. Looks like lean meat but is classified as offal. Tender with moderate fat and a rich flavor.

A luxurious thick-cut steak of popular harami. It's voluminous, and the juiciness is enhanced by trapping the meat juices during cooking.

Beef's large intestine (shimacho). Features the sweetness of abundant fat and a chewy texture.

Beef's first stomach. Thick and uniquely chewy, with a light flavor.

Beef liver. High in nutritional value, it offers a unique rich flavor and smooth texture. Best when well-cooked.

Beef heart. Muscular with a crisp, chewy texture. It has a mild flavor and is easy to eat.

Beef's aorta (korikori). As the name suggests, it has a firm, chewy texture and is perfect as a snack with drinks.

Scraps from shaping meat. Irregularly shaped but with the same taste as the regular cut, offering great value.

An assortment of six types of fresh offal recommended for the day. Enjoy the textures and flavors of various cuts at once.

A sausage with crispy skin and juicy filling, popular with both children and adults.

The third stomach of a cow (senmai), carefully prepared and peeled. Features a white, beautiful appearance and a chewy texture. Served with a spicy vinegared miso (gochujang sauce).

Yukke made with fresh horse meat. Served with a sweet and spicy sauce and egg yolk. Horse meat has a mild flavor and a refreshing umami.

A traditional Korean fermented food made by pickling Napa cabbage with chili peppers, garlic, etc. It has a good balance of spiciness, acidity, and umami.

Kimchi made with cubed daikon radish. Enjoy the crunchy texture and the sweetness of the radish.

Cucumber kimchi. Mildly spicy, featuring the freshness of cucumber and a refreshing taste.

An assortment of representative kimchis, including Napa Cabbage Kimchi, Kkakdugi, and Oi Kimchi.

Boiled bean sprouts seasoned with sesame oil and salt. Enjoy the crisp texture, perfect as a palate cleanser.

An assortment of namul, including bean sprouts, spinach, and fernbrake. The sesame oil flavor whets the appetite.

Thin seaweed seasoned with sesame oil and salt. Its crisp texture and saltiness pair well with drinks and rice.

Leafy vegetables for wrapping grilled meat. When wrapped with meat and a bit of special miso, it's a refreshing and delicious way to eat.

A Korean-style salad of fresh vegetables tossed in a sesame oil-based dressing. Flavored with seaweed.

Choregi salad tossed in a light, salt-based dressing.

Garlic fried in sesame oil. Enjoy the fluffy texture and fragrant aroma.

Assortment of vegetables such as onion, green pepper, and pumpkin, grilled with yakiniku.

A light soup with plenty of wakame seaweed. It has a gentle flavor that's perfect between bites of yakiniku or as a finisher.

A mild soup with fluffy scrambled eggs and vegetables.

A spicy soup made by simmering beef and vegetables. The rich spiciness stimulates the appetite.

Soup made by simmering kalbi meat. The meat's umami dissolves into the soup, creating a rich and decadent flavor.

Soup made by simmering beef tail and other parts for a long time until milky white. Rich in collagen but simply seasoned with salt.

A spicy stew with soft tofu (sundubu), clams, and vegetables. Served piping hot, with an egg cracked into it.

Korean mixed rice with namul, meat, and egg on top. Mix well with gochujang before eating.

Bibimbap served in a hot stone bowl. Features crispy rice at the bottom, offering a fragrant flavor.

A soup with rice, vegetables, and egg. It's smooth like porridge and gentle on the stomach.

Yukkejang soup (spicy beef soup) with rice. The spiciness and umami soak into the rice, providing a satisfying meal.

Kalbi soup with rice. Contains large pieces of meat for a satisfying meal.

Comsomme soup (tail soup) with rice. The rich soup and rice are a great combination.

White rice made with domestic rice. Essential for yakiniku.

Chewy noodles in a cold soup. The tangy soup refreshes the palate, making it a popular choice to finish off a yakiniku meal.

Ramen in a spicy yukkejang soup.

Ramen in a rich kalbi soup.

Ramen in a milky white beef tail soup (comsomme). It's not spicy, so even children can eat it.

Simple vanilla ice cream. Perfect for cleansing the palate after a meal.

Haagen-Dazs Matcha Ice Cream. Enjoy the rich matcha flavor.