Pappu HOUSE Gakugei Daigaku

This is meat from around the rib bones, characterized by the sweetness of the fat and its rich umami. It's a classic yakiniku menu item and pairs perfectly with rice.

This is meat from the shoulder to the back, with a good balance of fat and lean meat. You can enjoy its tender texture and the natural flavor of the meat.

This is a rare cut from the inside of the shoulder loin, with beautiful marbling. It's a premium meat with a melt-in-your-mouth texture and elegant sweetness.

This cut has more marbling than regular kalbi, making it even more tender and enhancing the sweetness of the fat. Its juicy flavor fills your mouth.

This is a particularly fine-grained and tender part of the sirloin. It's not too fatty and allows you to savor the elegant flavor of the meat.

This is a muscle of the diaphragm, which looks like red meat but is classified as offal. It has moderate fat and elasticity, and is popular for its rich flavor.

This is a luxurious cut of the base of the tongue, sliced thickly. You can enjoy its unique texture and juicy umami.

This is the tongue of the cow, characterized by its refreshing taste and unique chewy texture. It is commonly eaten with lemon juice.

This is a particularly fatty and tender part of the base of the tongue. You can enjoy its rich umami and wonderful texture.

This is beef large intestine (shimacho), characterized by its sweet fat and chewy texture. It becomes fragrant when grilled, and its umami overflows with each chew.

This is the fourth stomach of a cow, also known as Aka-senmai. It has rich fat and a chewy texture, offering a satisfying bite.

This is beef liver, rich in iron. It has a unique rich flavor and sweetness, and the key is to not overcook it.

This is the heart of the cow. It's low in fat and characterized by its crisp, chewy texture and refreshing taste.

This is the first stomach of a cow. It's thick and has a unique chewy texture, with a light yet deep flavor.

This is beef cheek meat. Since it's a part that moves a lot, it has a rich flavor and a unique gelatinous texture.

Grilled vegetables to enjoy with yakiniku, and fluffy grilled garlic. Perfect as a palate cleanser or for adding flavor between meat dishes.

A donburi bowl topped with fragrant grilled beef tongue. Seasoned with salt, the texture of the tongue and the rice are a perfect match.

A donburi bowl generously topped with juicy wagyu kalbi. The sweet and savory sauce and the richness of the fat make it perfect with rice.

A luxurious bento box made with tender and flavorful wagyu rib sirloin. This dish allows you to fully savor the umami of the meat.

A donburi bowl made with wagyu sirloin, which has a strong red meat flavor. It's not too fatty and is recommended for those who want to enjoy the natural taste of the meat.

A donburi bowl with wagyu tendon simmered until tender and served over rice. It's characterized by its rich flavor and soft texture.

This is a Korean dish where namul, meat, etc., are placed on top of rice and mixed together. Grilling adds a fragrant flavor.

This is fried rice with a strong garlic flavor. Its fragrant aroma whets your appetite and it's a perfect way to finish your yakiniku meal.

This is a dish made by simmering beef and vegetables in a spicy soup with rice added. It's characterized by its spicy and rich broth.

This is a Korean-style porridge with rice in a gently flavored soup. It contains egg and vegetables and is light to eat.

This is a dish made by adding rice to a milky white soup (kom-tan) simmered for a long time with beef bones and meat. It has a rich and creamy flavor.

This is mixed rice topped with several kinds of namul, meat, and egg. Mixing well creates a harmony of various flavors.

This bibimbap is served in a hot stone bowl. The rice develops a crispy crust, allowing you to enjoy a hot and fragrant taste until the end.

Raw vegetables (a type of lettuce) for wrapping yakiniku. Eating it with meat is refreshing and aids digestion.

A fresh salad using sanchu. It's dressed and is perfect as a palate cleanser.

This is a salad made with shredded daikon radish. Its crisp texture and refreshing taste cleanse your palate.

This is a classic Korean side dish made by boiling vegetables (like bean sprouts and spinach) and seasoning them with sesame oil and salt.

This is 'Shiro Bijin,' a sweet and soft premium green onion. Grilling it further enhances its sweetness and gives it a melt-in-your-mouth texture.

This is a fermented food made by pickling napa cabbage with seasonings like chili peppers and garlic. It has a good balance of spiciness, sourness, and umami, making it a classic pickle.

This is daikon radish kimchi. It's characterized by the crunchy texture of the diced daikon and its sweet spiciness.

This is cucumber kimchi. It has a mild spiciness and you can enjoy the refreshing taste of the cucumber.

An economical menu item featuring a platter of several types of kimchi, including napa cabbage kimchi, kakuteki, and cucumber kimchi.