Wabi Sabi DX.

Sirloin with a melt-in-your-mouth texture. Thinly sliced meat, quickly seared. Enjoy the rich umami of the fat.

A platter of various types of hormones (offal). You can enjoy the different textures and flavors of each part at once. It's also perfect as a snack with drinks.

A platter of assorted beef, including carefully selected rare cuts. It's voluminous and allows you to savor the umami of various meats. Recommended for sharing with a group.

This is the tongue of a cow. It is characterized by its unique texture and refreshing taste. It is commonly eaten with lemon juice.

Beef tongue served with wasabi. The spiciness of the wasabi enhances the richness of the fat, making it refreshing.

Beef tongue seasoned with garlic. The fragrant garlic flavor whets your appetite.

This is the tongue of a pig. It has a bit more chewiness than beef tongue and a bland flavor.

A platter featuring several types of tongue, including beef tongue, seasoned tongue, and pork tongue. You can enjoy the differences between each.

Thick-cut beef tongue. Enjoy the juiciness and luxurious chewiness unique to thick cuts.

Seasoned green onions to eat with tongue. It's delicious to wrap the abundant green onions with tongue.

This is a rare cut of the highest quality A5 rank beef, chosen daily. It is characterized by its fine texture and the rich sweetness of its fat.

This is a muscle from the diaphragm. It looks like lean meat, but it's tender with moderate fat and has a rich flavor.

This is meat from around the rib bones (kalbi). It is characterized by its fatty, juicy flavor and is a standard yakiniku menu item.

Kalbi marinated in our special sauce. The flavor is well-infused in the pot, and it releases a fragrant aroma when grilled.

This is meat from the back muscles. It is a fine-textured, tender red meat with little greasiness and an elegant flavor.

Thinly sliced sirloin, lightly seared. Enjoy the melt-in-your-mouth texture and the sweetness of the fat.

Our proud assorted beef platter. A hearty dish that allows you to enjoy various cuts at once.

This is tendon meat from between the skin and fat of the cow's abdomen. It's a rare cut characterized by its chewy texture and rich fatty umami.

This is the large intestine of a cow. It is rich in fat and offers a plump texture and sweet fat.

This is the first stomach of a cow. It is white and thick, with a characteristic chewy and elastic texture. It is a bland and easy-to-eat part.

This is beef cheek meat (Tsurami). Because it's a well-used muscle, it has a rich flavor and a moderate chewiness.

This is the aorta near the cow's heart (Hatsumoto). It has a unique, firm, chewy texture and pairs well with drinks.

This is the cartilage part of a cow's trachea (Urute). It is very tough, so it is finely scored. You can enjoy its crunchy texture.

This is the heart of a cow (Hatsu). It has fine muscle fibers and is characterized by its crisp, bite-sized texture and delicate flavor.

This is beef liver. It has a rich flavor and a unique sweetness. It is rich in vitamins and iron.

This is the third stomach of a cow. It is characterized by its folded appearance and its unique crunchy and chewy texture.

This is a cut from the diaphragm of a pig. It has the umami of red meat and a tender, juicy texture.

This is a hormone made by grilling the large intestine of a pig whole. It's crispy on the outside and juicy with fat on the inside.

This is pork liver. It has a slightly less gamey flavor than beef liver and a firm texture.

A mixed platter of various hormones. You can choose your preferred seasoning from salt, tare, or red miso.

A nigiri sushi made with a large piece of ribeye steak. By searing it in front of you, the fat melts, allowing you to enjoy its fragrance and melt-in-your-mouth texture.

Fresh horse liver sashimi. It has a chewy texture and rich umami, and is typically eaten with sesame oil and salt.

Fresh beef cheek meat served sashimi-style. It has a rich flavor and a unique texture.

Fresh beef heart (Hatsu) sashimi. It has a crisp texture and a delicate flavor, with no gamey taste, making it easy to eat.

Blanched third stomach of a cow (Senmai). It has a characteristic crisp texture and is eaten with a spicy sweet vinegar.

Thinly sliced beef, lightly seared and mixed with our special sauce and egg yolk. It has a rich, melt-in-your-mouth flavor.

Fresh wagyu sashimi. You can directly taste the sweetness of the fat and the umami of the meat. It is recommended to eat with wasabi soy sauce.

A Korean-style raw vegetable salad dressed with a sesame oil-based dressing. It contains sunny lettuce and seaweed, and is perfect as a palate cleanser for yakiniku.

Chopped cabbage with a salt dressing. It's delicious as is or grilled.

Leafy vegetables such as sunny lettuce for wrapping grilled meat. Eating them with meat makes it refreshing.

A fermented Korean dish made from napa cabbage pickled with chili peppers, etc. It has a spicy and sour taste, and goes well with rice or as a snack with drinks.

A Korean home-style dish of boiled bean sprouts mixed with sesame oil and seasonings. It has a refreshing, crunchy texture.

An assortment of various namul (marinated vegetables). It is colorful and allows you to enjoy the taste of various vegetables.

Garlic baked in foil with oil. The fluffy texture and the aroma of garlic will whet your appetite.

A spicy fermented dish made from salted pollack roe. It has a chewy texture and spiciness, and pairs well with drinks.

Cucumbers pickled in a spicy sauce. It's refreshing and perfect as a palate cleanser.

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

A mini-sized monjayaki using beef bone broth. It's a Tokyo downtown delicacy cooked on a griddle.

A dish made by slowly simmering beef tendon until tender. The melt-in-your-mouth texture and the umami of the meat dissolve into the soup.

Spanish dish of chicken breast simmered in garlic-flavored olive oil. It's typically enjoyed with bread.

Steamed white rice. It pairs perfectly with yakiniku.

Rice topped with plenty of seasoned green onions. The flavor of the green onions whets your appetite.

Rice topped with Korean seaweed and sauce. The fragrant seaweed and the savory sauce complement the rice well.

Our original curry rice. The origin of the name might be a surprise after you eat it.

A Korean mixed rice dish served in a hot stone bowl with rice, namul, and meat. You can enjoy the fragrant scorched rice. Please mix well before eating.

Garlic rice served in a piping hot stone pot. The aroma of garlic and the fragrant scorched rice will stimulate your appetite.

Additional seasoned green onions to eat with meat.

Grated garlic. You can add it to sauces or dip your meat in it for a punchy flavor.

Wasabi for dipping meat. It's suitable for eating fatty meat refreshingly.

A refreshing sauce with the sourness of plum.

A topping to add spiciness. Recommended for those who like spicy food.

Fresh raw egg. Eating it with meat in a sukiyaki style makes it milder.

A sauce made by mixing sesame oil and salt. For a leba-sashimi-like flavor, or when you want to simply enjoy the taste of the meat.

Our special salt. It enhances the natural sweetness of the meat.

This is a sauce based on sweet vinegar, used for dishes like senmai sashimi.

Garlic-flavored oil for ajillo.

A Korean noodle dish with chewy noodles in a cold soup made with beef bone broth. It's a refreshing way to finish your yakiniku meal.

Cold noodles with a refreshing flavor of plum and shiso. It's even more refreshing than regular cold noodles.

This ramen was born from the 'staff meal' that our employees eat. It's a flavorful broth unique to a yakiniku restaurant.

A soup with a gentle flavor containing fluffy eggs.

A porridge-like dish made with egg soup and rice. It gently fills your stomach.

A mineral-rich soup with plenty of wakame seaweed. It has a fragrant sesame oil flavor.

A dish of wakame soup with rice added. It's light and easy to eat.

A spicy soup (Yukkejang) made by simmering beef and vegetables. The spiciness of the chili peppers and the richness of the beef are addictive.

A dish of rice added to spicy soup (Yukkejang soup). The spiciness and umami soak into the rice, whetting your appetite.

Cold and sweet vanilla ice cream. Perfect for cleansing your palate after a meal.

The ice cream flavor changes daily. Please ask our staff for today's flavor.

A special dessert with a unique name. The contents may vary daily or be a secret.

Our original lemon sour. Its refreshing acidity cuts through the richness of yakiniku.

A pink-colored sour drink containing shiso extract. It has a sweet and sour, nostalgic flavor.

A drink made by mixing shochu with melon soda. Its vibrant green color and sweet taste make it easy to drink.

A sour drink made with Calpis, a lactic acid beverage. It has a sweet and mellow taste.

Shochu mixed with black oolong tea. It has a richer flavor than regular oolong tea and is expected to help suppress fat absorption.

Shochu mixed with oolong tea. It's refreshing and pairs well with meals.

Shochu mixed with jasmine tea. It has a floral aroma and a clean aftertaste.

Shochu mixed with green tea. You can enjoy the astringency and aroma of the tea.

This is a fruit liqueur made by steeping plums in alcohol. You can enjoy its sweet and sour, rich aroma.

Shochu made from sweet potatoes. It has a unique sweet aroma and richness. The brand is left to the restaurant's discretion.

This is shochu made from barley. It is characterized by its fragrant and clean taste. The brand is left to the restaurant's discretion.

Red wine served by the glass. It pairs well with meat dishes.

Red wine served in a decanter. It's a great value for sharing with multiple people.