Yakiniku 173

A course centered around hormones recommended by the chef. An excellent set to enjoy the textures and flavors of various cuts at once.

A course featuring a balanced combination of hormones and prime cuts (lean meat, etc.). Recommended for those who want to enjoy various types of meat.

A luxurious course featuring carefully selected wagyu. Fully enjoy the sweet fat and rich meat umami of high-quality wagyu.

A platter of recommended wagyu cuts for the day. Enjoy the rich aroma and melt-in-your-mouth texture unique to wagyu. Perfect for sharing between 2-3 people.

A fresh assortment of hormones. Enjoy the differences in texture, such as chewy and juicy fatty parts. Perfect with drinks.

House-made aged beef tongue, concentrating its flavor. Characterized by a rich taste and unique texture.

Luxuriously thick-cut beef tongue. Enjoy the overflowing juices and firm, springy texture with every bite.

Uses the particularly tender part of the tongue. Has moderate fat, making it juicy and elegantly flavored.

A classic salted tongue dish paired with our special green onion sauce. The aroma of green onions enhances the tongue's umami.

The tip of the tongue. Has a firm bite and develops flavor as you chew.

The underside of the tongue, which is fatty and juicy. Has a richness similar to kalbi.

Muscles of the diaphragm. Looks like lean meat but is very tender with a rich umami flavor.

A popular cut characterized by moderate fat and tenderness. Juicy and goes well with rice and drinks.

The sinewy part of the harami. A perfect appetizer cut with a chewy texture and rich flavor.

Thinly sliced harami quickly grilled and eaten wrapped with cabbage. Refreshing and healthy.

The center part of the ribeye. A high-grade cut characterized by fine marbling and tenderness.

A cut near the fillet from the belly. Good balance of lean meat umami and fat sweetness, very tender.

A rare cut from the inside of the shoulder blade. Features beautiful marbling and a melt-in-your-mouth texture.

A cut from the end of the rump. Rich red meat flavor with moderate marbling, allowing you to enjoy the meat's original umami.

A rare cut from the thigh, with abundant marbling. Extremely tender with a rich flavor.

A classic cut with a strong sweetness from the fat. Characterized by high-quality marbling and a melt-in-your-mouth texture.

Meat between the ribs. It's fatty with a rich umami flavor and a firm texture.

The classic of yakiniku. You can fully enjoy the umami of the fat.

A particularly high-quality cut of ros. Fine, tender meat with an elegant sweetness from the fat.

A cut with a good balance of lean meat and fat. Tender and allows you to fully savor the meat's umami.

Lean meat with little fat and a light flavor.

High-quality lean meat. Less fatty, allowing you to enjoy the deep flavor of the meat itself.

Refreshing lean meat. Also recommended for health-conscious individuals.

Beef cheek. A well-exercised muscle, resulting in a rich flavor and unique chewiness.

Aorta near the heart. As the name suggests, it's a chewy, firm appetizer hormone.

Beef heart. Low in fat, with a crisp, easy-to-bite texture and no gamey odor.

Fatty part around the heart. Enjoy the texture of the heart and the sweetness of the fat at the same time.

One of the rare cuts. A unique hormone with a chewy yet slightly tender texture.

Beef liver. Rich flavor and tender texture. Rich in iron. Please cook thoroughly before eating.

Thick cut from the first stomach. Popular for its bland taste like scallops and its unique crunchy texture.

First stomach. Has a chewy texture and is a light, easy-to-eat hormone.

Second stomach. Characterized by its honeycomb-like appearance. Finished to a fluffy texture through preparation.

Third stomach. Characterized by its pleated appearance. Has a chewy, crisp texture and is refreshing.

Fourth stomach (Gyuu-ra). Fatty with a rich umami flavor and a springy texture. Pairs well with miso sauce.

Large intestine (shimacho). Thickly marbled with fat, offering a plump texture and the sweetness of the fat.

Small intestine. Cut in a tube shape and filled with fat. Very juicy and springy.

Throat cartilage. Very tough, so it's finely scored. The crunchy texture is addictive.

Harami steak grilled in one piece. The meat juices are sealed in during grilling, making it extremely juicy and tender.

Fillet from a cow that has given birth. Rich flavor and the tenderness unique to fillet.

Lightly seared beef mixed with yukke-style sauce and egg yolk. The melt-in-your-mouth texture and the sauce's umami are exquisite.

Yukke made with fresh hormones. Enjoy the textures of various cuts.

Fresh senmai sashimi. Enjoy with our special vinegared miso sauce for a refreshing taste.

Fresh Hatsu (heart) sashimi. No gamey odor, with a crisp texture.

Urute sashimi. An appetizer to enjoy the chewy texture.

A sauce with plenty of chopped green onions. Adds a refreshing flavor when placed on meat.

Leafy vegetables for wrapping around grilled meat. Wrap with miso or kimchi for a healthy option.

Fresh bell peppers chilled in ice water for a crisp texture. Cleanses the palate between rich, fatty meats.

Assortment of kimchi, including napa cabbage, cucumber, and radish.

Classic napa cabbage kimchi. Well-balanced in spiciness and umami.

Yam Kimchi (Pickled Yam). Characterized by its crisp texture and slimy consistency.

Kimchi of pickled plums, or pickled plums themselves. The sourness and spiciness stimulate the appetite.

A mix of several types of namul. A great way to get plenty of vegetables.

Soybean sprout namul. Enjoy the nutty flavor of the beans and their crisp texture.

A salad of cabbage and other vegetables mixed with a mayonnaise-based dressing. Generous portion and very filling.

A Korean-style salad of lettuce and other vegetables dressed with a sesame oil-based salt sauce.

Chilled sliced tomatoes. Refreshing and perfect for cleansing the palate.

Our signature curry rice. A rich flavor infused with the umami of the meat.

Mixed rice with rice, namul, and meat served in a hot stone pot. The aroma of the scorched rice is irresistible.

A special yakiniku sauce poured over a raw egg and rice. The rich sauce and egg are a perfect match.

Steamed white rice. Essential for yakiniku.

A spicy soup with beef and vegetables. The savory and spicy flavor is addictive.

A milky white soup made by simmering beef bones for a long time. Rich, creamy, and mild.

A mild soup with fluffy eggs.

A Korean noodle dish with chewy noodles served in a cold broth. A refreshing way to finish your meal.

Korean instant noodles. The spicy and addictive flavor is popular.

A smooth and gently sweet dessert with a rich sesame flavor.

Zero-carb beer that allows you to enjoy the authentic taste of beer.

A small draft beer.

Bottle of beer known affectionately as 'Akaboshi', with a moderate bitterness and rich flavor.

Non-alcoholic beer-taste beverage.

A smooth and easy-to-drink highball.

A stimulating highball infused with the spicy aroma of sansho pepper.

A sweet highball mixed with cola or ginger ale.