Yakiniku Horumon Yaoki Mizonokuchi

A great value platter featuring our restaurant's specialties. Enjoy various cuts of beef, perfect for sharing between 2-3 people. Grill it at your table and enjoy with your favorite sauce.

Half size of our signature platter. Recommended for solo diners or those who want to try a variety of meats in small portions. Enjoy the juicy umami of the meat.

A refreshing cold noodle dish with the tang of sudachi. Perfect as a finishing touch after yakiniku, with a crisp, refreshing taste. Enjoy the cold soup and chewy noodles.

A soupless noodle dish coated in a chili miso-based sauce. The spicy and sweet sauce whets the appetite. Mix well before eating.

Chilled cucumbers, broken and seasoned. Flavored with sesame oil and salt, it's perfect as a palate cleanser. Enjoy the crisp texture.

Cheesy risotto served in a piping hot stone pot. The melting cheese and the fragrant burnt rice crust are its highlights. Mix well while hot.

A dessert plate with fluffy roll cake and seasonal ice cream. Perfect for a sweet ending to your meal.

A Japanese-style dessert with vanilla ice cream generously topped with brown sugar syrup and kinako powder. Enjoy the rich sweetness and fragrant flavor.

A beef platter named after our restaurant. Contains 250g of various cuts, offering a substantial meal. Recommended for sharing among groups.

A mixed platter of fresh beef offal (hormone). Enjoy the different textures and the richness of the fat from each cut. Grill well before eating.

High-quality beef ribs with marbling (shimofuri). The sweetness of the fat and the umami of the meat are rich, with a melt-in-your-mouth texture.

A classic yakiniku cut, beef ribs. It has a good balance of fat and lean meat, and is characterized by its juicy flavor. Recommended to eat with rice after dipping in sauce.

Lean, high-quality red meat with little fat. The true flavor of the meat is strongly felt, and it's light. The key is not to overcook it.

Lean red meat from the back of the cow. It has a fine, tender texture and is popular with those who dislike fatty meat.

Long-cut skirt steak (diaphragm meat). It has an impressive appearance and is eaten after grilling and cutting with scissors. Enjoy the meaty texture and umami.

Thinly sliced kalbi, like for shabu-shabu. Can be eaten by quickly searing on the grill, and the sweetness of the fat fills your mouth.

Beef tongue seasoned with salt sauce. It has a unique crunchy texture and is typically eaten with lemon juice for a refreshing taste.

Beef diaphragm meat. Although it looks like red meat, it's classified as offal, with a tender, healthy, and rich umami.

Skirt steak seasoned with our special spice blend. The spicy flavor enhances the meat's umami and pairs perfectly with drinks.

A cut including the tendons of the skirt steak, available in limited quantities. It has a chewy texture, and the flavor deepens with chewing.

Sliced beef tail meat, finished with salt. It has a bone in the center, and the surrounding meat is rich in flavor and has a firm texture. Recommended to eat by holding the bone with your hand.

A platter of various mixed beef offal. Enjoy different textures and flavors all at once.

Beef liver. Rich in iron, with a deep flavor and unique taste. Grill well before eating.

Beef large intestine. It has a striped pattern and is characterized by moderate fat and a chewy texture. The sweetness of the fat spreads as you chew.

A rare cut of beef's first stomach (mizu) with fat sandwiched inside. You can enjoy both a crunchy texture and juicy fat.

A dish where offal is mixed with cheese, etc. Enjoy the rich flavor of the offal with an even richer sauce.

Beef's fourth stomach. Also known as Aka-senmai, it has moderate fat and a chewy texture, with a rich flavor.

Beef aorta. As the name suggests, it has a firm, crunchy texture and a bland taste. Perfect as a snack.

Pork belly. It's fatty and juicy, with a fragrant aroma when grilled. It pairs well with rice and drinks.

Pork tongue. It's a bit blander than beef tongue but has a unique chewiness and a refreshing, delicious taste.

Cartilage from the pork throat. It is very hard and has a crunchy texture, making it a favorite among connoisseurs.

Cartilage from the cow's larynx. It's called this because its shape resembles a donut. Enjoy the crunchy texture.

Chicken innards. It has a unique chewy texture and umami, and pairs well with yakiniku sauce.

Fresh squid grilled on the net. It becomes fragrant when grilled and has a plump, chewy texture.

A type of whelk. It has a crunchy texture and a sea aroma, and its umami is concentrated when grilled.

A classic yakiniku side dish of green onions. Grilling brings out their sweetness, and they offer a refreshing contrast when eaten with meat.

Sliced onions. When grilled slowly, the spiciness disappears, and they become sweet and soft.

A mushroom rich in umami. It becomes fragrant when grilled and is delicious with soy sauce.

Green bell pepper. Grilling mellows its bitterness and adds a crisp texture.

Sliced mountain yam. When grilled, it becomes fluffy and offers a different taste than when raw.

Assorted grilled vegetables. Enjoy a balanced selection of seasonal vegetables, perfect as a palate cleanser between meat dishes.

Spicy sausage seasoned with special spices. Served raw, so grill well before eating. Its spiciness makes it a great accompaniment to drinks.

Garlic baked in foil with oil. Heating makes the garlic fluffy and increases its sweetness.

Mixed cheese for topping. Place on meat or vegetables and melt to enjoy a change in flavor.

A fermented Korean food made by pickling napa cabbage with chili peppers, garlic, etc. An essential side dish for yakiniku.

Daikon radish kimchi. Cut into cubes, it offers a satisfying crunchy texture.

A delicacy made from salted cod stomach, seasoned with chili peppers, etc. Its crunchy texture and spiciness pair well with drinks.

Mountain yam pickled in kimchi sauce. The crispness and stickiness of the mountain yam match well with the spiciness of the kimchi.

A unique kimchi made with green peppers. A unique flavor combining the bitterness of green peppers with the spiciness of kimchi.

A platter featuring a variety of kimchis. Enjoy napa cabbage kimchi, kakuteki, and more all at once.

A Korean dish of assorted vegetables such as bean sprouts, spinach, and bracken, seasoned with sesame oil and salt. It's refreshing and perfect as a palate cleanser.

Thin seaweed seasoned with sesame oil and salt. It has a crispy texture and is delicious eaten on its own or wrapped with rice.

A simple snack of roughly chopped cucumbers seasoned with salt sauce, etc. It's refreshing and light.

Boiled pig's feet. Rich in collagen, with a jiggly, gelatinous texture. Typically eaten by hand with vinegared miso or salt.

A Korean-style salad with lettuce, cucumber, etc., dressed in soy sauce or salt-based dressing. The aroma of sesame oil whets the appetite.

A salad generously featuring fresh mushrooms. Enjoy the aroma and texture of the mushrooms.

A generous pile of finely shredded cabbage. It's crisp and refreshes your palate between meat dishes.

Leafy vegetables for wrapping grilled meat, rice, kimchi, etc. Allows you to enjoy meat in a healthy way.

Raw green peppers, chilled and crisp. They are thick and not bitter, and are delicious eaten with meat.

Thinly sliced raw horse meat, mixed with a sweet and savory sauce and egg yolk. It has a rich flavor and smooth texture.

Sashimi of beef's third stomach (senmai), carefully prepared and whitened. It has no strong odor and is enjoyed for its unique crunchy texture with vinegared miso or salt.

A soup made by simmering beef bones for a long time until cloudy. It has a rich yet gentle flavor that warms the body.

Spicy soup with beef and vegetables. The spiciness of the chili peppers and the umami of the beef blend together, providing stamina.

A dish of rice added to spicy yukgaejang soup. It's eaten like a porridge and is popular as a finishing dish.

A cold noodle dish with sudachi slices floating in it. The refreshing aroma and acidity of the citrus cleanse your palate.

A very spicy ramen made with plenty of chili peppers. An exciting bowl for spice lovers.

Chinese noodles in a beef bone-based soup. The rich beef broth and noodles coat well.

Rice, namul, meat, egg, etc. served in a hot stone pot. When mixed and eaten, you can enjoy the harmony of the fragrant burnt rice and the ingredients.

Fluffy white rice, perfectly cooked. The best partner for yakiniku.

A large serving of white rice. Recommended for those who want to eat a lot with meat.

Ice cream featuring seasonal flavors. Contents change depending on the season.

Vanilla ice cream drizzled with brown sugar and kinako. The Japanese sweetness soothes your palate.