Yakiniku Horumon En

Tenderloin of beef, a rare cut from which only a small amount can be obtained from a whole cow. It is lean, extremely tender red meat, characterized by its refined flavor. We recommend enjoying it rare or medium-rare, without overcooking.

Carefully selected sirloin cut. It has a moderate amount of marbling, offering a good balance of meaty flavor and the sweetness of the fat. Enjoy its tender and juicy texture.

Meat from the diaphragm muscle of a cow. While classified as offal, its appearance and taste are similar to red meat. It is tender, rich in flavor, and juicy.

High-quality kalbi (meat from around the ribs) with good marbling. The rich sweetness of the fat and the umami of the meat spread throughout your mouth. A yakiniku classic that pairs well with white rice.

A set featuring a selection of our recommended yakiniku cuts. You can enjoy the different flavors and textures of various parts at once. Ideal for group orders.

A premium cut of beef tongue (root part), which is particularly tender. Seasoned with salt, it's traditionally enjoyed with a squeeze of lemon for a refreshing taste. Its unique texture and juiciness are its appeal.

Good quality beef tongue. It has moderate fat and offers a chewy texture along with meaty flavor. Often served thinly sliced and lightly grilled.

Standard beef tongue. Characterized by its crisp, unique texture. A popular menu item often ordered at the beginning of a yakiniku meal.

Diaphragm muscle of a cow. Classified as offal, but its appearance and taste are close to red meat. It is tender, rich in flavor, and juicy.

Beef liver. Rich in iron, it has a deep flavor and a unique taste. Fresh liver can also have a hint of sweetness. Please enjoy it well-cooked.

First stomach of a cow. It is thick, white, and has a firm, chewy, elastic texture. Its bland flavor makes it commonly eaten with miso sauce or other seasonings.

Large intestine of a cow (also called Shimacho). It's fatty and becomes plump and rich with the sweetness of fat when grilled. It's best grilled on the fat side to retain some of its richness.

Fourth stomach of a cow (also called Giara). It has moderate fat and a chewy texture, with flavor developing the more you chew. It's an offal with a rich taste.

Beef heart. It is muscular and characterized by a crisp, easy-to-bite texture. It's low in fat and has little odor, making it easy to eat.

Cheek meat of a cow. Because it's a well-used muscle, it's muscular and slightly firm, but you can enjoy its rich meaty flavor the more you chew. Served thinly sliced.

Aorta of a cow (also called Hatsumoto). As the name suggests, it has a chewy, firm texture similar to cartilage. The flavor itself is mild, and the texture is the main attraction.

Tripe (third stomach of a cow) lightly boiled and served sashimi-style. It has a unique folded texture and a chewy, crisp feel. Eaten with vinegared miso or other sauces.

A set of additional sauces and seasonings for your yakiniku. Includes our original sauce, refreshing ponzu with grated daikon, and simple salt and pepper. Use them according to your preference.

Additional sauces and condiments to change the flavor of your meat. Enjoy refreshing grated daikon with ponzu, rich egg yolk sauce, and flavorful salted green onions.

A fermented Korean staple made from napa cabbage pickled with chili peppers, garlic, and salted seafood. It has a good balance of spiciness, sourness, and umami, making it a perfect palate cleanser during yakiniku.

Kimchi made from daikon radish. It is cut into dice shapes and is characterized by its crunchy texture and juiciness.

Kimchi made from cucumber (Oi Kimchi). The refreshing taste of cucumber pairs well with the spiciness of chili peppers, offering a crisp texture.

An assortment of several types of kimchi, including napa cabbage kimchi, kaktegi, and cucumber kimchi. Recommended for those who want to enjoy various flavors and textures.

A mixed dish of boiled bean sprouts, spinach, bracken fern, and other vegetables, seasoned with sesame oil and salt. It's not spicy, so even those who dislike spicy food can enjoy it.

Salad made with fresh vegetables. You can choose between our original dressing or Korean-style choregi (sesame oil-based salt flavor).

A seasonal assortment of grilled vegetables. Grill them on the net along with your meat. The natural sweetness of the vegetables is enhanced.

Fresh vegetables (such as perilla leaves or sunny lettuce) for wrapping grilled meat. Wrapping miso or kimchi with the meat allows you to enjoy a refreshing and healthy meal.

A Korean mixed rice dish with namul, meat, and egg served over rice. Add gochujang (spicy miso) and mix well before eating.

A chewy noodle dish served in a cold soup. It features a tangy and refreshing soup, popular as a finishing dish after yakiniku.

A mild soup with wakame seaweed. Made with a broth from beef bones or tendons, it is light yet flavorful.

A spicy soup made by simmering beef and vegetables. The spiciness of chili peppers and the umami of the beef are blended, warming you up.

A dish of rice added to spicy yukgaejang soup. It's eaten like a rice porridge, smooth and easy to eat, making it perfect to finish your meal.

A large serving of freshly cooked white rice. It pairs excellently with the rich flavors of yakiniku.

Steamed white rice. Available in medium or small sizes. A staple to enjoy with yakiniku.

Ice cream for dessert. Choose between classic vanilla or Japanese-style brown sugar kinako. It refreshes your palate.

Chilled draft beer (medium mug) poured from the tap. It has a crisp taste that washes away the richness of yakiniku.

Chilled draft beer (small glass) poured from the tap. Suitable for those who want a smaller portion.

Bottled beer. Enjoy pouring your own at your own pace. Also suitable for sharing.

A drink made by mixing shochu with soda water. You can choose between simple plain or refreshing lemon flavor. It is light and does not overpower the food.

Our restaurant's special lemon sour. It has a strong lemon tartness and aroma, offering a refreshing taste.

A cocktail made by mixing whiskey with soda. Enjoy the carbonation and the aroma of whiskey, which pairs well with meat dishes.

Shochu mixed with tea. Choose between fragrant oolong tea or refreshing green tea. It's easy to drink as it contains no carbonation.

Japanese distilled spirit. Choose between sweet-smelling imo (sweet potato) shochu or fragrant and crisp mugi (barley) shochu. Enjoy it on the rocks, with water, or with hot water.

Bottled wine. Red wine pairs well with most meat dishes, while white wine is a good match for salty offal and similar items.

Traditional Korean rice wine. It is unpasteurized, so the lactic acid bacteria are alive, offering a refreshing tartness and sweetness with a slight carbonation. It has a cloudy appearance.

Non-alcoholic beverages. Choose from teas, carbonated drinks, juices, and more.