Wagyuyakiniku Ogasawara Shoten Shinagawakominamiguchi

An assortment of kimchi including napa cabbage, daikon radish, and cucumber. The acidity from fermentation and the spiciness of chili peppers stimulate the appetite. Perfect as a palate cleanser during yakiniku.

Napa cabbage kimchi, a representative kimchi pickled with chili peppers, garlic, etc. Characterized by its crisp texture and savory spicy flavor.

Diced daikon kimchi. You can enjoy the sweetness of the daikon and its crunchy texture.

Cucumber kimchi. It is mildly spicy, and the freshness of the cucumber refreshes your palate.

Leafy vegetables for wrapping grilled meat. Wrapping them with meat, miso, and rice makes for a healthy and delicious meal.

A Korean-style salad of raw vegetables dressed with a salt-based sesame oil dressing. Characterized by the fragrant aroma of sesame oil.

A simple dish of freshly sliced tomatoes. Perfect for cleansing the palate.

Fresh Japanese beef, finely chopped with miso and seasonings. Please wrap it in the included Korean seaweed before eating. It pairs well with drinks.

A Korean-style okonomiyaki made with plenty of pork and chives. It is grilled to a crispy exterior and chewy interior.

A dish made by mixing chopped beef tongue into potato salad. You can enjoy the contrast between the smooth potato and the texture of the beef tongue.

A delicacy made from salted cod internal organs (stomach and intestines) with chili peppers, etc. It has a crunchy texture and rich spiciness that goes well with drinks.

Thin seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and fragrant flavor.

Thick-cut beef tongue with scoring. When grilled, it opens up like a flower, allowing you to enjoy the juicy and elastic texture unique to thick cuts.

A classic yakiniku item, beef tongue. It has a unique chewiness, and its flavor overflows the more you chew. It is recommended to eat it with a refreshing lemon juice.

The tender, fatty part from the base of the beef tongue. It has a richer flavor than regular tongue.

Meat from around the ribs of a cow. It has a good balance of fatty sweetness and lean meat flavor, making it a popular dish that goes well with rice.

A higher quality cut than regular kalbi, with more marbling. It is tender and melts in your mouth.

Meat between the ribs, also known as nakaochi kalbi. It has a rich flavor unique to the bone area and a firm chewiness.

The highest grade of kalbi with beautiful marbling. It is rich in fatty sweetness and extremely tender, a luxurious dish.

Lean meat from the back of the cow. Low in fat, you can enjoy the pure meaty flavor in a light way. The key is not to overcook it.

The finest cut of sirloin, with a very fine texture and exceptional tenderness. You can enjoy the elegant sweetness of the fat and the richness of the lean meat.

A high-quality sirloin cut with moderate fat. It is not dry and has a moist, tender texture.

A luxurious dish of thinly sliced A5 rank sirloin, lightly seared and eaten like sukiyaki. The sweet and savory sauce and the richness of the fat spread throughout your mouth.

The muscle of the cow's diaphragm. Although it looks like lean meat, it contains moderate fat and is very tender and juicy.

The thickest and most marbled part of harami. Its rich meaty flavor and tenderness are outstanding.

The highest grade of rare harami. Characterized by its steak-like thickness and melt-in-your-mouth tenderness.

An assortment of three types: premium kalbi, premium harami, and premium sirloin. A great value set to enjoy popular high-quality cuts at once.

A tasting set of kalbi cuts of different grades (special, high, regular). You can enjoy the differences in fat content and texture.

A tasting set of sirloin cuts of different grades (special, high, regular). You can enjoy the depth of flavor and tenderness differences of lean meat.

Meat from the neck of a pig (neck). It is fatty and has a unique crispy texture when grilled.

Pork belly. It is rich in fat, and when grilled, it releases a fragrant aroma and sweet fat.

Homemade sausage. The casing is crispy, and the inside is juicy with plenty of meat juices.

A classic grilled vegetable dish. It becomes sweeter when grilled and refreshes your palate when eaten between bites of meat.

An eggplant that becomes tender and melts when grilled. It also pairs well with the fat from the meat.

A colorful and vibrant bell pepper. It is thick, sweet, and has a crisp texture.

A mushroom with a unique elastic texture. Its flavor becomes concentrated when grilled.

A dish where garlic is baked in aluminum foil with oil. Heating removes the spiciness, resulting in a fluffy, potato-like texture.

A set of several kinds of seasonal vegetables. Recommended for those who want to eat a balanced amount of vegetables.

Meat from the base of the chicken's leg. It has moderate fat and a juicy, rich flavor.

Meat from around the chicken's neck. Because it's a well-exercised part, the meat is firm, and you can enjoy its elastic texture and rich flavor.

A great value set featuring an assortment of four recommended offal cuts of the day. You can enjoy various textures and flavors at once.

The large intestine of a cow (shimacho). It is thick and characterized by its fatty sweetness and plump texture. It pairs exceptionally well with miso sauce.

The first stomach of a cow. It is thick and has a unique crunchy texture. It has a light flavor and is easy to eat due to the scoring.

The heart of a cow. It is muscular, low in fat, and has a crunchy, easy-to-bite texture. It has little odor and is easy to eat.

The fourth stomach of a cow, also called Aka-senmai. It has rich fat and a firm chewiness, with flavor developing the more you chew.

The thymus or pancreas of a calf. It is tender like foie gras and characterized by its creamy and rich flavor.

The udder of a cow (chichikabu). As the name suggests, it has a milky flavor and a unique texture that is both soft and elastic.

The third stomach of a cow. Characterized by its layered folds and a crunchy texture. It is low in fat and has a light taste.

Fresh beef liver. It has a rich flavor and sweetness, and is also rich in iron. Please cook thoroughly before eating.

Thinly sliced beef, lightly seared, mixed with a sweet and savory sauce and egg yolk. Its rich flavor pairs well with drinks.

Seared yukke made with higher quality marbled meat. Its melt-in-your-mouth texture and meaty sweetness are exceptional.

Sushi with lightly seared beef. The fragrant aroma and the sweetness of the beef fat pair well with the vinegared rice.

A Korean-style rice porridge with soup containing vegetables and egg. It has a gentle flavor and warms your stomach as a finishing dish for yakiniku.

A spicy soup with tender, simmered kalbi meat. Characterized by its rich soup infused with the flavor of the meat.

A mixed rice dish topped with various namul, minced meat, and egg, arranged colorfully. Please mix well before eating.

Fluffy white rice, perfectly cooked. It pairs excellently with yakiniku dipped in sauce.

A noodle dish enjoyed with cold soup and firm noodles. Its sour and refreshing taste cleanses your palate after fatty food.

A soup made with rich chicken paitan broth and fluffy beaten eggs. It has a mellow and rich flavor.

A wakame seaweed soup based on chicken paitan soup. A dish where the flavor of wakame seaweed matches the richness of chicken.

A soup based on chicken paitan soup with kalbi meat added and simmered. A luxurious soup combining the flavors of chicken and beef.