Sankyu

Wagyu 3-Type Set is a yakiniku set featuring carefully selected rare cuts of Wagyu such as Ichibo, Rib Shin, and Misuji. You can enjoy it with either salt or tare sauce. Please enjoy the different flavors and textures of various cuts.

Shiro Horumon Set is a combination of fresh offal such asミノ (minmo), ガツ (gatsu), and 丸腸 (maruchou). You can enjoy their unique textures and flavors by simmering them in miso or grilling them.

Red Horumon Set is a set featuring red meat offal such as kopchan, shimacho, and hatsu. It can also be simmered in miso and is characterized by its deep richness and chewy texture.

Shioyaki Set is a set that includes cuts such as beef tongue, tanshita, pork kalbi, and pork toro, all meant to be simply grilled with salt. You can fully enjoy the inherent flavor of the ingredients.

Tare-yaki Set is a set that includes cuts such as bone-in A5 kalbi, rosu, and young harami, all marinated in a special tare sauce. The sweet and savory flavor of the tare further enhances the umami of the meat.

Solo Yakiniku Set is a carefully selected set that allows you to enjoy yakiniku alone, including tongue, kalbi, and bean sprout namul. Recommended for those who want to try various cuts in small portions.

Samgyeopsal Set is a Korean dish where thick-cut pork belly is grilled until fragrant and then wrapped with sanchu and kimchi. You can enjoy the combination of juicy pork and vegetables.

Horumon Chongol is a hot pot dish made by simmering various offal and vegetables in a rich beef tail-based broth. The soup, infused with the umami and collagen of the offal, is a dish that warms both body and soul.

Buta Yasai Chongol is a hot pot dish made with pork and plenty of vegetables simmered in a rich beef tail-based broth. The flavor of the pork and the sweetness of the vegetables dissolve into the soup, creating a healthy and gentle taste.

Hile is a part of the beef located between the sirloin and the liver, which does very little movement. It is a rare cut of beef characterized by its low fat content and extremely tender, refined flavor. It is recommended to enjoy the delicate umami of the meat simply.

Maki is a rare cut from around the core of the ribeye, incredibly tender with a silky smooth texture. Its fine marbling and rich umami create a melt-in-your-mouth experience.

Zabuton is part of the chuck rib, a rare cut extending towards the rib side of the kurashita. Only about 4kg can be obtained from one animal, and it is characterized by beautiful marbling, a melt-in-your-mouth texture, and rich umami.

Rib Shin is the thickest part of the loin, allowing you to fully enjoy the fine texture and rich flavor of the meat itself. It is juicy and satisfying, making it a highly popular yakiniku cut.

Misuji is a rare cut located below the shoulder blade, yielding only a small amount per animal. It is characterized by its fine marbling and allows you to fully enjoy the meat's sweetness and deep umami, offering a refined dish.

Wagyu A5 Chateaubriand is the rarest and most tender center part of the fillet, known as the 'Queen of Meats.' It is characterized by its melt-in-your-mouth texture and refined umami, offering a luxurious yakiniku experience.

Wagyu A5 Fillet is a lean meat with little fat, also known as the 'Princess of Meat.' It is characterized by its refined sweetness and delicate texture, making it recommended for yakiniku where you can simply enjoy the inherent flavor of the ingredients.

Wagyu A5 Zabuton is part of the chuck rib, characterized by beautiful marbling. It is extremely tender, offering a melt-in-your-mouth texture and rich umami. It is highly popular for yakiniku and is also recommended for special occasions.

Wagyu A5 Maki is a rare cut wrapped around the core of the ribeye, characterized by its rich meat umami. It has fine marbling and a moderate amount of fat, offering a melt-in-your-mouth tenderness and deep flavor.

Wagyu A5 Misuji is a rare cut located below the shoulder blade, characterized by its refined and delicate flavor. It has fine marbling, offering a melt-in-your-mouth texture, and allows you to fully enjoy the meat's sweetness and deep umami. It is particularly popular among women.

Wagyu A5 Rib Shin is the thickest part of the ribeye, a top-grade cut with concentrated meat umami. It has fine marbling and moderate fat, offering a juicy and deep flavor, allowing you to savor the essence of yakiniku.

Low-temperature cooked thick-cut tongue is a luxuriously thick cut of beef tongue, slowly cooked at low temperatures, characterized by its extreme tenderness and juiciness. Lightly searing the surface adds fragrance, allowing you to fully enjoy the inherent umami of the beef tongue.

Wagyu A5 Kainomi is part of the flank, a rare cut with tenderness and umami close to fillet. It has a good balance of marbling and lean meat, offering a juicy yet refined taste. Also known as fillet kalbi, it is a popular yakiniku cut.

Wagyu A5 Inside is a rare cut from the flank, between harami and fillet, combining the rich umami of harami with the tenderness of fillet. It is characterized by its juiciness and meaty texture, making it a highly popular cut among yakiniku connoisseurs.

Wagyu A5 Negi Tan is a dish of 5 thin slices of beef tongue generously topped with finely chopped green onions. The umami of the tongue and the flavor of the green onions blend perfectly, offering a refreshing yet rich taste.

Thick-cut Wagyu A5 Chateaubriand is the rarest and thickest cut from the highest grade A5 Japanese beef fillet. It is characterized by its overwhelming tenderness, juicy texture bursting with meat juices, and refined umami, offering a truly blissful taste.

Thick-cut Wagyu A5 Fillet is a luxuriously thick cut of A5 rank Wagyu fillet. It is a very tender lean meat with little fat, and the thick cut allows you to fully enjoy its juiciness and the delicate umami of the meat itself.

Thick-cut Wagyu A5 Ichibo is a thick cut of Ichibo, a rare cut from the thigh. It has a good balance of lean meat and fat, characterized by its rich flavor and deep umami. You can enjoy its satisfying texture and juiciness, unique to thick cuts.

Wagyu A5 Kalbi is a cut from the chuck flap with a particularly good balance of marbling. It is characterized by its melt-in-your-mouth tenderness and the sweet, rich umami unique to Wagyu, making it a highly popular yakiniku cut. It also pairs excellently with rice.

Wagyu A5 Tategami is a rare fatty cut from the neck to the back, resembling horse tatami in appearance and having a melt-in-your-mouth texture. Grilling brings out its sweetness, and it tastes even better when eaten with other lean meats.

Shio Reba is a dish of fresh pork liver simply grilled with salt and sesame oil. The characteristic flavor of liver and the fragrance of sesame oil whet the appetite. Available only on Wednesdays and Saturdays, you can fully enjoy the fresh liver.

Hatsu Steak is a dish of fresh heart (hatsu) thickly sliced and grilled like a steak. It is characterized by its elastic texture and rich umami, and is best enjoyed simply with salt or tare sauce. You can enjoy its firm chewiness.

Kaki Foil is a dish of 5 fresh oysters baked in aluminum foil. The rich umami and oceanic aroma of the oysters are sealed inside, offering a plump and juicy texture. It's recommended to enjoy it with a squeeze of lemon for a refreshing taste.

Tanshita is the root part of the beef tongue, particularly characterized by its chewy texture. You can enjoy the characteristic umami of the tongue and its chewy texture, pairing excellently with beer and highballs. It's also recommended as a palate cleanser for yakiniku.

Gatsu is the stomach of a pig, a hormone characterized by its chewy texture. Grilling it seasoned with salt or miso allows you to enjoy its unique texture and refreshing umami. It's also perfect as a snack with beer.

Leads V is a rare cut from calf thymus, characterized by its extremely tender and creamy texture. It is best enjoyed grilled until crispy on the outside and fluffy on the inside, seasoned with salt or miso. You can enjoy its delicate umami and rich flavor.

Komekami is a rare cut from the pork cheek, yielding only a small amount per animal. It is characterized by its elastic texture and rich umami, and is best enjoyed grilled with salt or miso. The sweetness of the meat spreads with every chew, pairing well with drinks.

Gyu Horudan is a dish of roasted domestic red meat served with ponzu and green onions. It features moist meat and the umami brought out by roasting, with the refreshing taste of ponzu whetting the appetite.

Low-temperature cooked tongue served with salt and garlic is a dish where beef tongue is slowly cooked at low temperatures and served with salt and garlic. The tenderness and umami of the beef tongue are maximized, and the aroma of garlic whets the appetite. It's also recommended as a snack with drinks.

Dan Stew is a rich stew containing plenty of slowly simmered beef tongue. The tenderness of the tongue and the richness of the demi-glace sauce blend perfectly, creating a deep flavor. Especially recommended during the cold season.

Sausage is a yakiniku sausage characterized by its crispy skin and juicy meat. Grilling over an open flame adds a fragrant aroma and brings out the meat's umami. It's a popular item enjoyed by both children and adults.

Yam Kimchi is a dish made by pickling crisp mountain yam in kimchi sauce. Its unique sticky texture and the spiciness of the kimchi are a perfect match, allowing you to enjoy both texture and flavor. It's also perfect as a palate cleanser.

Wagyu A5 Kamonoko is a cut from the thigh with concentrated red meat umami and a refreshing flavor. It offers a meaty texture and deep umami, especially recommended for women who prefer lean meat.

Wagyu A5 Rump is a lean cut from the thigh with strong richness and umami, and is a popular cut also used for steaks. It is tender, allowing you to fully enjoy the deep flavor of the meat, and its umami spreads with every chew.

Wagyu A5 Tomogarashi is a rare cut from the shoulder to the arm. Although it is a lean meat, it has moderate marbling and a slightly sinewy texture, with a rich umami. The sweetness and umami of the meat spread with every chew, allowing you to enjoy its deep flavor.

Wagyu A5 Yaki Suki Sirloin is a sukiyaki-style yakiniku where thinly sliced A5 sirloin is lightly seared and dipped in beaten egg. The rich meat umami and the mellowness of the egg blend perfectly, making it a dish that goes well with rice.

Wagyu A5 Yaki Shabu Sirloin is a shabu-shabu style yakiniku where thinly sliced A5 sirloin is lightly seared and served with grated daikon and ponzu. The refreshing ponzu sauce enhances the rich umami of the sirloin, offering a refined taste.

Wagyu A5 Aburi Sirloin Sushi is a luxurious dish of lightly seared A5 sirloin placed on sushi rice and enjoyed with rock salt. The fragrant seared meat, melt-in-your-mouth texture, and rich sirloin umami spread throughout your mouth, pairing well with sake.

Sagari is a lean cut that hangs from the ribs of the diaphragm. It is similar to harami but is more tender and has a lighter flavor. It balances the umami of the meat with its leanness, making it a popular cut for yakiniku.

Zagari Lunch is a great value lunch set that includes Zagari yakiniku, rice (choice of size), choice of soup (Yukgaejang or Shio Suji), and salad. You can fully enjoy the tenderness and umami of Zagari, making for a satisfying meal.

Wagyu A5 Kalbi Lunch is a set lunch that includes high-quality Wagyu A5 kalbi, rice (choice of size), choice of soup (Yukgaejang or Shio Suji), and salad. You can enjoy the rich umami and melt-in-your-mouth texture of Wagyu kalbi at a great price.

Wagyu A5 Tomogarashi Lunch is a set lunch that includes the rare Wagyu A5 Tomogarashi cut, rice (choice of size), choice of soup (Yukgaejang or Shio Suji), and salad. You can enjoy the rich flavor and tenderness of Tomogarashi as a refined loin cut.

Samgyeopsal Lunch is a set lunch that includes juicy pork belly samgyeopsal, rice (choice of size), choice of soup (Yukgaejang or Shio Suji), and salad. You can enjoy freshly grilled samgyeopsal wrapped in sanchu for a healthy meal.

Stone-grilled Bibimbap Lunch is a set lunch that includes bibimbap served in a hot stone pot, choice of soup (Yukgaejang or Shio Suji), and salad. Mix your favorite ingredients and enjoy the fragrant crust of this popular Korean dish.

Today's Soup Lunch is a set lunch that includes a daily special soup, rice (choice of size), and salad. The warm soup warms you from the inside out, offering a healthy yet satisfying meal.

The Rice & Soup Set is a great value set that can be combined with your favorite yakiniku. Enjoying warm soup and rice between bites of yakiniku makes the meal even more delicious and satisfying. It's the perfect combination of yakiniku, rice, and soup.

Wagyu A5 Ichibo Lunch is a set lunch that includes the rare Wagyu A5 Ichibo cut, rice (choice of size), choice of soup (Yukgaejang or Shio Suji), and salad. The balance of lean meat and marbling in Ichibo allows you to fully enjoy its rich flavor and deep umami.

Wagyu A5 Steak Lunch is a set lunch that includes a high-quality Wagyu A5 rank steak, rice (choice of size), choice of soup (Yukgaejang or Shio Suji), and salad. The juicy and tender Wagyu steak offers a luxurious melt-in-your-mouth experience.