Yakiniku En

Premium Kalbi made with A4 rank Wagyu. Characterized by fine marbling, the fat melts with sweetness in your mouth. A classic yakiniku cut with a rich umami.

High-quality A4 rank beef short ribs. A good balance of fat and lean meat with a tender texture. Pairs excellently with rice and beer.

A4 rank Wagyu Kalbi. A cut where you can fully enjoy the richness of the fat. A must-have for yakiniku.

A rare cut from the shoulder loin with particularly beautiful marbling. Named after its cushion-like shape. Characterized by its melt-in-your-mouth texture and the sweetness of its refined fat.

Thick-cut A4 Wagyu cubes. Because they are thick, the meat juices are sealed in during grilling. Umami overflows with every bite.

A platter of assorted cuts carefully selected by the chef for the day. Ideal for those who want to enjoy various cuts in small portions. Served with colorful vegetables.

Meat from the center of the back, with an exquisite balance of lean meat and fat. The meat is fine-grained, flavorful, and juicy.

The cap meat covering the rib eye. The A4 rank allows you to enjoy the rich umami of the fat and the firm texture of the meat simultaneously.

Top-grade A5 Wagyu rib cap. Features exquisite marbling, and the fat melts sweetly in your mouth. A luxurious cut.

A platter set of premium Thai beef. You can taste multiple cuts at once and fully appreciate the high quality of Thai beef.

Premium Kalbi from Thai beef. It has marbling and tenderness comparable to Wagyu. Enjoy the rich umami of the fat.

Thai beef brisket. With a good balance of fat and lean meat, it's a standard cut where you can fully taste the umami of the meat.

Thai Jyo Karubi with more fat than regular Kalbi. Juicy, tender, and satisfying.

A part of the chuck flap, with well-marbled meat. It has a rich flavor and the sweetness of fat, making it very popular for yakiniku.

Pork neck meat. It's fatty, and when grilled, it develops a crispy surface and a unique crunchy texture.

A cut from near the pork shoulder loin. It has moderate fat within the lean meat, characterized by its rich flavor and tender texture.

Pork belly. Rich in the sweetness of fat and the original umami of pork, it becomes more fragrant when grilled. A dish that goes well with rice.

Marinated pork. Seasoned with Korean-style sweet and spicy sauce or salt sauce, it grills up tender.

A platter of various seafood such as shrimp, squid, and scallops. Grilling brings out the fragrant aroma and the umami of the seafood.

Freshly sliced squid. It becomes plump and chewy when grilled, with a sweetness that emerges as you chew. Recommended to eat simply with salt.

A cut of fatty salmon. Grilling melts the fat, allowing you to enjoy its flaky texture and aroma.

The skirt part of squid. Characterized by its firm, chewy texture. It becomes fragrant when grilled and is perfect as a snack with drinks.

Large shrimp. Enjoy the aroma by grilling them with the shells on, or savor the plump texture by grilling the meat. A staple of seafood grilling.

Thick scallop adductor muscle. Grilling concentrates its sweetness, and it has a texture that melts like fibers. Pairs well with butter and soy sauce.