Wagyu Yakiniku Ken WAGYU YAKINIKU KEN

A premium all-you-can-eat course featuring Kobe Wine Beef, seafood, and various Japanese sides. Includes a complimentary drink. Ideal for experiencing high-quality Wagyu in different styles.

A curated platter featuring seven distinct cuts of premium Kobe Wine Beef. Served raw for grilling to appreciate the varying textures and marbling. A comprehensive tasting experience.

Raw, minced Kobe beef seasoned and served with an egg yolk. The texture is creamy and melting, with a rich savory flavor. Mix the yolk with the meat before eating.

A sandwich filled with a thick, breaded and fried cutlet of Kobe beef. The beef is tender inside with a crispy exterior, served between soft bread. A luxurious take on the classic katsu sando.

Delicate slices of Kobe beef dressed in citrusy Ponzu vinegar and nutty sesame sauce. Light and refreshing with a balance of savory and sour flavors. Typically served as a cold appetizer.

Thin beef slices served with a rich sweet soy dressing and a raw egg yolk. The yolk adds creaminess that coats the meat. Rich and umami-packed.

A prime cut of beef from the loin, known for its tenderness and fine marbling. Perfect for grilling lightly to retain its juices. Rich, beefy flavor.

Beef rib meat offering a robust flavor and satisfying texture. Contains healthy marbling that renders down when grilled. Juicy and savory.

Slices of beef tongue that have been aged for depth of flavor. Distinctive chewy yet tender texture. Best grilled until slightly crispy on the edges.

Fresh raw oysters served in the shell. Briny and smooth with a taste of the ocean. Can be eaten plain or with a squeeze of lemon.

Large scallops from Hokkaido, known for their sweetness. Soft and buttery texture. Delicious whether grilled or eaten raw.

Fresh prawns with a reddish hue. Sweet and firm meat. Suitable for grilling.

A premium white fish with a refined, slightly fatty flavor. Firm flesh that is excellent for sashimi or light grilling. Clean and savory taste.

Vinegared rice topped with a raw slice of premium Kobe beef. The heat from the rice slightly warms the fat. A luxurious bite blending beef and sushi traditions.

Sushi rice topped with Kobe beef that has been lightly torched (aburi). The searing brings out a smoky aroma and melts the fat. Savory and aromatic.

Battleship-style sushi wrapped in seaweed, topped with minced seasoned raw beef. A rich and texturally varied bite. Savory and creamy.

A sushi roll filled with beef and fresh vegetables. Offers a crunch from the veggies and richness from the meat. Served in bite-sized pieces.

Salmon pieces and vegetables pickled in a sweet vinegar dressing (Nanban-zuke style). Tangy, sweet, and refreshing. A good palate cleanser.

Striped Jack fish smoked briefly for 180 seconds to infuse aroma without cooking it through. Delicate texture with a hint of smokiness. Elegant appetizer.

Traditional Korean spicy fermented cabbage. Crunchy, spicy, and sour. A classic side dish for barbecue.

Boiled bean sprouts seasoned with sesame oil and salt. Crunchy and mild. A common Korean side dish.

Blanched spinach dressed in sesame oil and seasonings. Soft texture with a nutty savory flavor. Healthy and refreshing.

Wakame seaweed salad seasoned with vinegar, sesame oil, and spices. Slightly sweet and crunchy. A light starter.

A mix of fresh greens and seaweed. Crisp and healthy. Served with dressing.

Creamy mashed potatoes mixed with vegetables like cucumbers and carrots, seasoned with Japanese mayonnaise. Rich and comforting. Often served cold.

Fresh lettuce leaves meant for wrapping grilled meat. Crisp and refreshing. Use to make bite-sized wraps with meat and sauce.

Salad greens topped with slices of smoked beef ham. Smoky and savory notes combined with fresh vegetables. Light yet flavorful.

Fine shreds of raw cabbage. Crunchy and refreshing. Often eaten with dressing or as a palate cleanser between rich meats.