Sumibi Yakiniku Horumon Minami

A casual yakiniku course including bean sprout namul, mixed kimchi, today's salad, beef tongue, beef skirt steak, and a 5-piece assorted offal platter. Recommended for those who want to enjoy various cuts in small portions.

A course for offal lovers. Includes bean sprout namul, mixed kimchi, meat appetizer, fresh liver, beef tongue, skirt steak, and Minami's special 10-piece assorted offal platter. Perfect for those who want to fully savor the depth of offal.

A course to enjoy classic yakiniku. Includes bean sprout namul, mixed kimchi, today's salad, fresh liver, 2 types of beef tongue, 2 types of premium red meat, 3 types of assorted offal, and cold noodles. Enjoy a balanced variety of yakiniku.

A luxurious course specializing in tongue and red meat. Enjoy bean sprout namul, mixed kimchi, today's salad, 2 types of premium beef tongue, 3 types of premium red meat, salt-marinated roast, and cold noodles. Recommended for those who want to savor high-quality tongue and red meat to their heart's content.

Minami's premium course. Includes bean sprout namul, mixed kimchi, meat appetizer, fresh liver, salt-marinated roast, thick-cut premium tongue, 3 types of premium red meat platter, 3 types of assorted offal, and cold noodles. Experience the best flavors of Minami.

An assortment allowing you to enjoy various types of offal in small portions. Taste the different textures and flavors of each offal at once. Perfect for understanding the depth of offal.

A platter of carefully selected offal. The contents are a surprise! Recommended for those who want to try various offal casually.

A small platter of carefully selected offal. Recommended for those who want to try various types of offal in small portions.

A part of the pork large intestine, characterized by its unique chewiness and fatty umami. Grills to a fragrant finish, with umami spreading with each chew. Pairs excellently with beer.

A cut of beef tongue, characterized by its chewy texture and light umami. Recommended to enjoy refreshingly with lemon juice or salt.

A cut of pork large intestine, cut into a tube shape. It's fatty and has a plump texture. Sweetness spreads with each chew, pairing well with rice and beer.

A cut of beef small intestine served whole, without opening. Characterized by its melt-in-your-mouth texture and rich umami from the internal fat. Recommended to enjoy with a sweet and savory sauce.

Uses higher quality cuts than regular offal, characterized by greater tenderness and rich umami. A popular choice for yakiniku for those seeking a deep flavor.

A cut from the throat of a cow, characterized by its unique, firm, chewy texture. Umami is released with each chew. Recommended for those who enjoy texture.

The first stomach of a cow, characterized by its thickness and crisp texture. It's bland yet has a refined umami, making it a popular cut for yakiniku. Enjoy coated in sauce.

The fourth stomach of a cow, with a good balance of moderate fat and lean meat, and a rich flavor. It has a satisfying chewiness and is a popular cut among offal.

A cut from the udder of a pig, rich in collagen, with a unique chewy texture and sweetness. Grills to a crispy exterior and juicy interior.

A cut from the neck to shoulder of a pig, featuring beautiful marbling and a chewy texture. Grills to release the sweetness of the fat, filling your mouth with flavor. Recommended to enjoy simply with salt or lemon.

A type of offal made by sandwiching fat between slices of premiumミノ (beef tripe). Enjoy the chewiness ofミノ and the richness of the fat simultaneously. Grills to release melting fat, characterized by a rich flavor.

Beef liver, rich in iron and highly nutritious. Fresh liver has a melt-in-your-mouth texture with sweetness and richness. Recommended to lightly sear and eat medium.

The third stomach of a cow, characterized by its thin, pleated, unique texture. It's lean and light, with a chewy texture. Enjoy refreshingly with ponzu sauce.

Pork stomach, characterized by its elastic texture and light flavor. Grills to a fragrant finish, with umami developing with each chew. Perfect with drinks.

Pork heart, characterized by its firm elasticity and neutral taste. Rich in iron, it offers a pleasant chewiness when grilled. Recommended to enjoy simply with salt.

Beef liver of superior freshness compared to regular liver, with a smoother and richer umami. Less of its characteristic strong flavor, recommended even for those who dislike liver. Lightly sear to medium-rare.

Pork liver, lighter than beef liver and with a tender texture. Rich in iron, it's recommended to eat medium, not overcooked.

A premium cut of beef tongue, particularly tender with beautiful marbling. Characterized by its unique chewiness and juicy umami. Recommended to enjoy refreshingly with lemon or salt.

A part of the cow's diaphragm, which, despite its red meat-like appearance, is classified as offal. It's tender, with moderate fat and a rich umami flavor, making it a dish that pairs well with rice.

Thick-cut steak. Grills to a fragrant exterior and juicy interior, allowing you to fully enjoy the meat's natural flavor. A satisfying dish.

Thick-cut, high-quality beef tongue. Offers a more luxurious texture and richer flavor than regular tongue. Recommended to grill simply with a squeeze of lemon.

A cut of beef tongue, characterized by its chewy texture and light umami. Recommended to enjoy refreshingly with lemon juice or salt.

Meat from around the rib bones of a cow, characterized by the sweetness of high-quality fat and tender meat. Grills to release melting fat, filling your mouth with rich flavor. The classic of yakiniku.

Meat from the shoulder to back of a cow, with fine texture and a good balance of refined fat. Tender, with concentrated natural meat flavor. Lightly sear and enjoy with wasabi soy sauce.

Beef rib meat, rich in fatty umami and pairs exceptionally well with rice. Grills to a fragrant, juicy finish with overflowing meat juices. The most popular cut for yakiniku.

Meat from the back of a cow, with fine texture and a solid red meat flavor. A good balance of fat and lean meat, a classic cut loved by all ages.

A cut from the diaphragm of a cow. Looks like red meat but is tender, juicy, and has a rich flavor. Enjoy its unique texture and umami.

Pork tongue, lighter than beef tongue, with a chewy texture. Reasonably priced and recommended for those who want to enjoy tongue casually. Simply seasoned with salt and pepper.

Tender chicken thigh meat cut for yakiniku. Healthy and light, popular with children. Pairs well with various sauces.

Sashimi of pork stomach, characterized by its chewy texture. Fresh pork gizzard is carefully prepared and enjoyed refreshingly with special sauce or ponzu. Perfect as a snack with drinks.

Sashimi of the third stomach of a cow, characterized by its unique pleated appearance and crisp texture. It's lean and light, commonly enjoyed with vinegar miso or sesame oil and salt.

Sashimi of the second stomach of a cow, named for its honeycomb-like appearance. Softer than senmai and has a unique flavor. Recommended to enjoy simply with sesame oil and soy sauce.

Sashimi of the first stomach of a cow, characterized by its substantial thickness and chewy texture. Carefully prepared, it can be enjoyed refreshingly with ginger soy sauce or ponzu. A dish where freshness is key.

A platter of various fresh offal sashimi. Enjoy the different textures and flavors of various offal at once. A luxurious assortment for offal lovers.

A platter of sashimi made with fresh offal sourced daily. The contents vary daily, allowing you to enjoy seasonal flavors. Please ask staff for details.

Sashimi made with high-qualityミノ (beef tripe), thicker than regularミノ and offering a crisp texture. A dish where you can fully savor the umami of freshミノ.

Fermented kimchi made from napa cabbage, with a balance of spiciness, umami, and sourness. Perfect as a palate cleanser between grilled meats or as a side with rice. A staple of Korean cuisine.

Kimchi made by cutting daikon radish into cubes and pickling it with chili peppers, etc. Features a crisp texture and the sweetness of daikon within the spiciness. Offers a different taste from napa cabbage kimchi.

Kimchi made by pickling cucumbers with chili peppers and other seasonings. Features the refreshing flavor of cucumber and a crisp texture, with mild spiciness making it easy to eat.

A platter allowing you to enjoy three types of kimchi at once: napa cabbage kimchi, kkakdugi, and oi kimchi. Compare and enjoy the different tastes and textures.

Korean side dish made by seasoning boiled vegetables with sesame oil and salt. The crisp texture and sesame oil aroma stimulate the appetite. Also perfect as a palate cleanser for yakiniku.

A platter of three kinds of namul. Enjoy the different flavors and textures of various vegetables. Colorful and also recommended as an appetizer.

A Korean-style salad made with leafy greens like lettuce tossed in a sesame oil-based dressing. The fragrant sesame oil and crisp vegetables stimulate the appetite. Pairs excellently with grilled meats.

Fresh leafy vegetables for wrapping grilled meat. Lightens the richness of the meat and is rich in dietary fiber. Enjoy with miso or kimchi.

Simple dish of chilled tofu topped with condiments. Characterized by its soy bean flavor and smooth texture, it's perfect as a refreshing palate cleanser.

Fragrant seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and saltiness, it's perfect as a side with rice or as a snack.

A Korean delicacy made by seasoning salted cod roe with kimchi seasoning. Characterized by its chewy texture and spicy flavor, it's a dish that pairs well with drinks.

Lightly salted boiled edamame. Characterized by its simple flavor and moderate saltiness, it's a classic snack with beer. Enjoy as is, out of the pod.

Freshly cooked rice, perfect to accompany grilled meats. Simple white rice that complements the umami of the meat, also ideal as a finishing dish. Choose your preferred size.

A classic Japanese dish of hot rice with a raw egg cracked over it and seasoned with soy sauce. Simple yet allows you to enjoy the rich flavor of the egg, a gentle taste perfect for finishing a meal.

A Korean mixed rice dish served in a hot stone pot with rice, namul, meat, egg, and other ingredients. Enjoy the fragrant scorched rice and the various textures created by mixing the ingredients. Mix well before eating.

A Korean porridge made by simmering rice and ingredients in soup. Warm and gentle flavor, perfect as a finishing dish for yakiniku. Provides a sense of fullness without being heavy on the stomach.

A Korean cold noodle dish characterized by cold soup and chewy noodles. Perfect for refreshing your palate after yakiniku. You can also enjoy a change in flavor by adding vinegar.

A spicy Korean-style porridge made with beef, vegetables, and egg. Features deep richness and stimulating spiciness, warming the body. Recommended for those who like spicy food.

A Korean-style porridge made with rice in a soup simmered with beef ribs and vegetables. The rich flavor of the ribs melts into the soup, pairing perfectly with rice. Mildly spicy and easy to eat.

A light soup generously using wakame seaweed. Refreshes the palate after fatty yakiniku. Has a gentle flavor, popular with children.

A soup with a gentle flavor from fluffy eggs. It's light yet rich, enjoyable for all ages. Also perfect as a finishing dish for yakiniku.

A spicy Korean soup made with beef, various vegetables, and egg. Features deep richness and stimulating spiciness, warming you from the inside. Also recommended to add rice to make it a kukkup.

A rich Korean soup made by simmering beef ribs for a long time, featuring a deep umami flavor. Mildly spicy, with the full flavor of the meat infused into the broth. Also great with rice.

Crispy seaweed, perfect for accompanying rice or dishes. Its fragrant flavor stimulates the appetite. Delicious when used to wrap meat or added to soup.