Tamaniha Yakiniku

Napa cabbage pickled with chili peppers, garlic, etc. A classic Korean pickle with a good balance of spiciness and sourness, and a crisp texture. Perfect as a palate cleanser or snack with drinks.

Kimchi made with cabbage. Different from napa cabbage, it has a crispy texture and the natural sweetness of cabbage pairs well with chili pepper spiciness.

A dish that combines the refreshing aroma of celery with the spiciness of kimchi. Has a unique flavor and texture, and is refreshing to eat.

Diced radish kimchi. Characterized by its crunchy texture and the sweetness and spiciness of radish that spreads as you chew.

An assortment of several types of kimchi, including napa cabbage kimchi, kakuteki, and cucumber kimchi. Recommended for those who want to enjoy different flavors and textures.

Fermented pollack tripe seasoned with chili peppers, sesame oil, etc. Has a chewy texture and rich umami, making it a great accompaniment to drinks.

Boiled bean sprouts seasoned with sesame oil and salt. A refreshing appetizer with a nutty flavor and crisp texture.

A mix of several types of namul. The colorful vegetables, textures, and sesame oil flavor combine for a well-balanced taste.

Cucumbers are smashed with the back of a knife, then mixed with salt dressing and sesame oil. They absorb flavor well and have a refreshing, crunchy texture.

Freshly chilled tomato slices. Cleanses the palate, making it perfect to eat between fatty meat dishes.

Chopped cabbage with a special salt dressing and sesame oil. Simple yet addictively delicious, you can eat it endlessly.

A Korean-style salad made with various lettuces and cucumbers, dressed with a sesame oil-based salt dressing. A classic salad to eat with yakiniku.

Leafy vegetables for wrapping grilled meat. Wrap with rice, miso, garlic, etc., for a refreshing and healthy meal.

Thin seaweed seasoned with sesame oil and salt. Has a fragrant aroma and a crispy texture, delicious on its own or wrapped with rice.

Boiled and tenderized pig's feet. Rich in collagen with a springy texture. Served with sweet miso or special sauce.

Sashimi of fresh beef heart (hatsu). Enjoy the unique chewy texture and the subtle yet rich flavor. Served with sesame oil and salt, or ginger soy sauce.

Sashimi of the third stomach of a cow (senmai). Carefully prepared, it has a unique crunchy and chewy texture. Usually eaten with sweet miso.

Sashimi-style dish of lightly seared high-quality Kuroge Wagyu beef. Enjoy the savory aroma, melt-in-your-mouth texture like raw meat, and the sweetness of Wagyu simultaneously.

Thinly sliced Kuroge Wagyu beef, lightly seared and mixed with a sweet and savory sauce and egg yolk. The rich beef flavor and the mellow egg yolk blend perfectly.

A mild soup with fluffy beaten egg. Light salt-based broth, perfect as a finish to yakiniku or as a palate cleanser.

A Korean dish of beef and vegetables simmered in a spicy soup. A stamina-boosting soup with the spiciness of chili peppers and the richness of beef.

A rice porridge-like dish made by pouring egg soup over rice. Gentle on the stomach and easy to eat, making it perfect to finish your meal.

A dish of rice in spicy yukkejang soup. The slightly spicy soup soaks into the rice, creating an appetite-stimulating flavor.

A simple Tamago Kake Gohan (egg over rice) with freshly cooked rice topped with a raw egg. Mix with a little soy sauce for a taste of Japanese home cooking.

A luxurious version of regular Tamago Kake Gohan with added toppings and seasonings. Enjoy a richer and more decadent flavor.

Sushi made with fresh beef. A luxurious dish where the melt-in-your-mouth beef fat and the acidity of the sushi rice create a perfect harmony.

A dish with rice, namul, meat, and egg in a hot stone pot. Mix well before eating. Characterized by the fragrant scorched rice at the bottom.

Bibimbap topped with yukke (seasoned raw meat) in a hot stone pot. Mixing in the hot stone pot lightly cooks the yukke, enhancing its rich flavor.

Small portion of rice. A perfect size for those who want just a little rice with their yakiniku.

Regular portion of rice. Made with Iwafune Koshihikari rice from Niigata, you can taste the sweetness and stickiness of the rice.

Large portion of rice. Recommended for those who want to enjoy plenty of delicious rice.

A noodle dish with firm, transparent noodles served in a cold soup. The refreshing, slightly sour soup cleanses the palate after a fatty meal.

A dish made by slowly simmering beef offal (innards) in a miso or soy sauce-based soup. The tenderly simmered offal is infused with flavor and is perfect as a snack with drinks.

Western-style stew made by simmering beef tendon in red wine for a long time. Enjoy the melt-in-your-mouth beef tendon and the rich flavor and aroma of red wine.

Ice cream with a rich pistachio flavor and aroma. A must-have for nut lovers.

A rich ice cream like smooth, melt-in-your-mouth生 chocolate. The deep chocolate flavor luxuriously finishes your meal.

An ice cream that matches the sweet and sour taste of strawberries with the gentleness of milk. Refreshing and popular with everyone from children to adults.

Classic vanilla ice cream. Simple and creamy, it's a perfect end to any meal.

Meat from around the ribs of a cow. Fatty, with a rich flavor and sweetness. A classic yakiniku cut that pairs exceptionally well with sauce.

Meat from the shoulder to the back. Well-balanced with lean meat and fat, with a tender and fine texture. Enjoy the original flavor of the meat.

A premium cut of kalbi with beautiful marbling. Strong sweetness from the fat and a melt-in-your-mouth texture.

A rare cut from the shoulder belly, triangular in shape. Exquisite balance of lean meat umami and marbled fat sweetness, offering a rich flavor.

An extremely tender lean meat from the center of the thigh. Low in fat, but finely textured and packed with meat flavor.

The highest quality part of the loin. Extremely tender, with moderate fat, offering a juicy and refined taste.

Meat from the inside of the hind leg. A lean, healthy cut with little fat, characterized by its tenderness and light flavor.

A rare cut from the underside of the shoulder blade. Only a small amount is produced from one whole cow. Features beautiful marbling, is extremely tender, and has a melt-in-your-mouth texture.

Meat from the hindquarter, near the hip bone. Well-balanced with lean meat and fat, offering a rich flavor. Combines a moderate chewiness with tenderness.

A part of the belly, close to the fillet. Combines the rich flavor of belly fat with the tenderness of fillet, making it a highly popular rare cut.

A rare cut from the hindquarter, featuring beautiful marbling. Unusually tender for a hindquarter cut, with a sweet, fatty flavor.

The highest grade of loin meat. Features artistic marbling that melts in your mouth instantly. Enjoy the supreme sweetness of the fat and the umami of the meat.

Muscles on the back side of the diaphragm. Has moderate fat, is tender and juicy. Rich in meat flavor, it's a popular cut in yakiniku restaurants.

Luxuriously thick-cut skirt steak. The thickness locks in the juices, allowing you to enjoy the overflowing flavor when you bite into it.

Beef tongue topped with seasoned leeks. The chewy texture of the tongue and the fragrant sesame oil flavor of the leeks are a perfect match.

Thinly sliced premium part of the tongue root. Tender, fatty, and exquisite when lightly seared and eaten with lemon.

Leek salt tongue made with carefully selected premium tongue. Enjoy the harmony of even more tender and juicy tongue with leeks.

An exquisite, thick-cut premium beef tongue. Characterized by its crisp texture, overflowing juices, and the deep umami unique to Wagyu.

Thinly sliced premium loin meat. So named because it melts in your mouth like a drink when lightly seared, it's a signature dish.

A luxurious platter featuring an assortment of recommended Kuroge Wagyu beef cuts of the day. Enjoy comparing the flavors and textures of various cuts.

An assortment of thinly sliced cuts of various parts mixed with sauce. A popular limited-quantity menu item that allows you to enjoy various meats at a great value.

An assortment of fresh Wagyu offal. Features the day's recommended offal, a must-have for offal lovers.

Extremely fresh beef liver. No gamey smell, sweet, and melts in your mouth. Please cook thoroughly before consuming.

Small intestine with plenty of fat. When grilled, the fat drips and flames erupt, hence the name. Enjoy the springy texture and the sweetness of the fat.

Beef first stomach. Thick and chewy texture. Has a light flavor and a texture similar to scallops.

As it's a frequently moved part, the flavor is rich and it has a moderate chewiness. When thinly sliced and grilled, you can strongly feel the meat's umami.

Beef large intestine. Characterized by its striped appearance. Less fatty than the small intestine, with a thicker skin and a chewier texture.

The highest quality part of the beef heart. Fine muscle fibers, with a crisp, easily breakable texture.

Beef small intestine cut into thick rings. Fat is trapped inside, and juicy fat overflows when you bite into it.

Beef heart. Low in fat, healthy, with a chewy, elastic texture.

Blood vessel near the heart, in the aorta. As the name suggests, it has a firm, cartilage-like chewy texture.

Beef second stomach. Characterized by its honeycomb-like appearance. Has a unique elasticity and absorbs sauce well.

Fourth stomach of a cow, also known as Akasennmai. Has moderate fat, offering a rich flavor and chewy texture.

Part of the heart, located near the aorta. Enjoy the firm texture and the rich flavor of the lean meat simultaneously.

Fresh beef liver. High in nutrients and rich in flavor. Please cook before consuming.

The sinewy part of the skirt steak. Chewy, but the meat's flavor seeps out as you chew, making it a favorite among connoisseurs.

Veal thymus or pancreas, also known as sweetbread. Creamy and tender like shirako (milt), with a rich flavor.

Pork neck meat. Fatty with a unique crispy texture. Juicy and rich.

Cartilage from the throat of a pig. Named because it resembles a donut. A rare cut with a chewy texture.

Chicken neck meat. As it's a frequently moved part, the meat is firm, with a springy texture and strong umami.

Seasoned chopped leeks. Eating with meat makes it refreshing and enhances the flavor.

Garlic baked in sesame oil, served in its container on the grill. Becomes fluffy and is packed with stamina.

Raw garlic slices. Add a punchy flavor and aroma as a condiment for yakiniku.