ROKUTAN Yakiniku

Toasted bread spread with rich Wagyu beef fat and garlic. Savory and aromatic. A hearty starter.

Thinly sliced raw Wagyu beef served with a light dressing. Melt-in-the-mouth texture with intense beef flavor. Typically eaten as a cold appetizer.

Beef tongue dish, likely prepared cold or cured. 'Tan' refers to tongue. Chewy yet tender texture with savory notes.

Crispy fried shrimp. Crunchy on the outside, tender inside. Served as a savory appetizer.

Raw octopus bits marinated in wasabi. Slimy and chewy texture with a sharp, spicy kick. A popular Japanese appetizer.

Premium center-cut beef fillet. Extremely tender and lean.

Beef cut from the loin. Well-marbled with a balance of flavor and tenderness.

Rich, well-marbled beef cut from the rib section. Juicy and flavorful.

Cut from the shoulder. Flavorful with a mix of lean meat and fat.

Beef ribs with meat. Rich in flavor and fat.

Rump cap cut popular in Brazilian cuisine. Juicy with a distinct fat cap.

Lean cut from the shoulder. Beefy flavor, firmer texture.

Round lean cut from the leg. Meaty and less fatty.

Lean cut from the rear leg. Mild flavor and tender.

Flavorful cut from the hindquarters. Leaner than ribeye but tasty.

Beef tongue. Unique chewy texture and rich flavor.