Sutaminaen

A Korean-style dressed dish using seasonal vegetables. Seasoned with sesame oil and salt, it has a refreshing taste. Perfect as an appetizer or a snack with drinks.

A salad made with plenty of fresh cilantro. Enjoy its unique aroma and flavor. Recommended as a palate cleanser for meat dishes.

Sashimi-style dish of lightly seared fresh Kuroge Wagyu. Enjoy a melt-in-your-mouth texture and rich umami like raw meat. Please enjoy with the egg yolk.

Kalbi from the area near the fillet. It has a perfect balance of lean meat and fatty flavor. Enjoy it lightly grilled.

Beef skirt steak marinated in a special sauce in a pot. The sauce flavor is deeply infused, making it juicy and perfect with rice.

Kalbi meat paired with wasabi. Grilling mellows the wasabi's spiciness and enhances the sweetness of the meat's fat.

A dish using pork neck (ton toro). It is fatty with a crispy texture and can be enjoyed refreshingly with wasabi.

Extremely high-quality kalbi. Rich marbling and a deep, sweet fatty flavor spread throughout your mouth. Recommended for those who want to enjoy luxurious yakiniku.

Kalbi served in its long, whole form. Grill it generously then cut it with scissors. It stays juicy as the meat juices are retained.

Kalbi meat with the bone attached. The meat around the bone is particularly flavorful and bursts with taste as you chew. We also recommend holding it by the bone and biting into it.

A luxurious thick-cut beef tongue dish. Enjoy its crisp texture and the richness unique to thick cuts. Best enjoyed with lemon sauce.

High-quality Kuroge Wagyu tongue served with salt. Extremely tender with a delicate fatty flavor. It's a classic starter for yakiniku.

A luxurious platter of specially selected meats recommended for the day. You can enjoy various cuts at once, making it ideal for group dining or celebrations.

Half portion of sirloin steak. This cut from the back is characterized by fine marbling and tender meat.

A rare cut of shoulder roast with beautiful marbling. Enjoy a melt-in-your-mouth texture and rich flavor.

Higher quality roast beef than standard. It has a strong lean meat flavor with moderate fat, making it tender and easy to eat.

The highest quality skirt steak. It is extremely tender, juicy, and has a rich flavor. A rare delicacy.

Thinly sliced roast beef. It's quickly seared on the grill (yaki-shabu) and enjoyed lightly with ponzu or sauce.

Meat from the center of the back. It is thick and one of the finest cuts with a good balance of lean meat and fat. It offers the satisfaction of a steak.

A special meat platter enjoyed with salt. Recommended for those who want to directly taste the natural flavor of the meat.

An economical set featuring a variety of specially selected, high-quality meats. Perfect for those who want to enjoy a little bit of each premium cut.

Grilled garlic in foil with sesame oil, etc. It becomes fluffy when grilled and its fragrant aroma stimulates the appetite.

Sliced king oyster mushrooms. They have a unique chewy texture and mushroom flavor when grilled.

Sliced sweet potato. It becomes sweeter when grilled slowly and can be enjoyed as a dessert.

A medley of seasonal vegetables. Recommended for those who want to balance their meal with vegetables alongside meat.

Korean rice cakes (tteok). They become crispy on the outside and chewy on the inside when grilled.

Mushrooms (e.g., shiitake, shimeji, enoki) steamed in foil. The mushroom broth and aroma are trapped inside, creating a rich flavor.

A classic yakiniku cut, beef ribs. It has a strong fatty flavor and sweetness, pairing perfectly with rice.

Meat from the cow's back. Compared to kalbi, it has less fat and is a lean cut where the meat flavor is strongly felt.

Muscle of the cow's diaphragm. Although it looks like lean meat, it is classified as offal. It is tender, juicy, and popular.

A premium cut of skirt steak that is particularly thick and marbled. Enjoy its rich flavor and tenderness.

Kalbi seasoned with salt sauce. The sweetness of the meat's fat is enhanced by the saltiness, making it a refreshing dish.

Classic grilled beef tongue with salt. It has a unique texture and umami, typically enjoyed with lemon juice.

Premium salt-grilled tongue generously topped with seasoned chopped green onions. The flavor of the green onions further enhances the umami of the tongue.

Thinly sliced fresh roast beef. So fresh and tender it can be eaten by searing for just 5 seconds per side.

Pork belly marinated in a special sauce. The sweetness of the fat matches the aroma of the sauce.

Grilled skewers of flavorful jidori (free-range chicken). The skin is crispy, and the meat is juicy.

Pork belly. It is fatty and becomes crispy when grilled. We also recommend wrapping it in sanchu.

Meat between the rib bones (Nakaochi Kalbi). It has a rich umami and a firm texture.

Thick-cut kalbi with incisions. It spreads out like a blooming flower when grilled, making it tender and easy to eat.

A style of eating kalbi with wasabi. The rich fat and the refreshing quality of wasabi pair well.

Pork neck (ton toro) served with wasabi. Enjoy the crispy texture and the sweetness of the fat.

Seasoned green onions that can be added as a condiment for yakiniku. Please enjoy it on top of tongue or kalbi.

Fatty large intestine of a cow (shimacho). It has a plump texture and a rich, sweet fatty flavor.

First stomach of a cow. It is thick and has a chewy texture with a light flavor.

Aorta of a cow (hatsumoto). As the name suggests, it has a cartilage-like chewy texture.

Pork uterus. It has a neutral taste and a firm, chewy texture with a light flavor.

Cow's heart. The muscle fibers are fine, with a crisp, tender texture and an iron-rich flavor.

Fourth stomach of a cow (akusenmai). It has moderate fat and a chewy texture, with flavor developing as you chew.

Cartilage from the cow's trachea. It is very hard, so it is finely scored. Enjoy its unique, hard, crunchy texture.

Boiled and sliced third stomach of a cow (senmai) sashimi. It has unique folds and a chewy, crunchy texture. Usually eaten with a vinegar-miso sauce.

Fresh raw pork uterus. It has a neutral taste and a crisp, chewy texture.

Fresh raw squid sashimi. It has a sweetness and a sticky texture.

Fresh raw scallop sashimi. It is tender and has a delicate sweetness.

Fresh raw tripe (first stomach) sashimi. You can enjoy a different, springy texture compared to the cooked version.

Seared raw beef sashimi. Enjoy the aroma and the flavor of rare meat simultaneously.

Fresh raw beef heart. It has no gamey smell and a crisp, chewy texture.

Napa cabbage kimchi, a classic Korean pickle seasoned with chili peppers and spices. It has a good balance of spiciness, sourness, and umami.

Daikon radish kimchi. It is diced and has a crunchy texture.

Cucumber kimchi. It is mildly spicy, fresh, and refreshing.

Kimchi made with greens like komatsuna. It has a crisp texture and the flavor of the greens.

Boiled bean sprouts seasoned with sesame oil and salt. Simple yet perfect as a palate cleanser.

A medley of assorted seasoned vegetables (spinach, bracken, bean sprouts, etc.).

Namul seasoned with a spicy sauce (muchim). The spicy kick goes well with drinks.

An assortment of several types of kimchi, including napa cabbage kimchi, kakuteugi, and oi kimchi.

Raw vegetables (like lettuce) for wrapping grilled meat. It tastes even better when wrapped with miso.

Sanchu salad dressed with dressing. It is refreshing and pairs well with meat dishes.

A Korean-style raw vegetable salad seasoned with a sesame oil and salt-based dressing.

A menu item where you grill squid yourself. It has a fragrant aroma when grilled.

Grilled scallops, either in the shell or as meat only. Delicious when seasoned with butter and soy sauce.

Grilled shrimp. Grilling with the shell on makes it fragrant, and the meat is plump and tender.

Extra-large grilled shrimp. It's satisfying and allows you to fully enjoy the shrimp's sweetness.

A platter of assorted seafood for grilling, including squid, scallops, and shrimp.

Thin seaweed seasoned with sesame oil and salt. It has a crispy texture and goes well with rice and drinks.

A simple dish of cold tofu topped with condiments (green onions, ginger, bonito flakes, etc.) and soy sauce.

A delicacy made from fermented salted squid innards. It has a rich salty taste and umami, pairing well with sake.

Boiled pig's feet. Rich in collagen and has a jiggly texture. Eaten with a vinegar-miso dip.

A spicy fermented dish made from salted cod tripe (stomach and intestines). It has a chewy texture and spiciness.