Yakiniku Matsunoya

A yakiniku set meal for lunch. Served with soup, salad, and kimchi, allowing you to enjoy a balanced yakiniku lunch.

A rice bowl dish with grilled meat on top. The meat's flavor soaks into the rice, allowing you to easily enjoy the taste of yakiniku.

A dish of rice added to a spicy soup made by simmering beef and vegetables. Characterized by its rich spiciness and the umami of the ingredients.

A porridge-like dish made with a spicy soup. It has a different base umami and spiciness than yukgaejang.

A dish of rice added to kalbi (beef brisket) soup. The rich soup, infused with the sweetness of the meat's fat, pairs well with rice.

Mixed rice served in a hot stone bowl. Mix the rice well with toppings like namul and meat, and enjoy the savory flavor of the scorched rice.

Korean mixed rice with toppings of namul, meat, and egg. Add gochujang and mix well before eating.

Beer offered at a special price during lunchtime. Suitable for a light drink with your meal.

High-quality beef brisket with marbling. Characterized by the sweetness of the fat and rich umami, with a tender texture.

The classic beef brisket (kalbi) for yakiniku. It has a good balance of fat and lean meat, with a juicy flavor.

High-quality sirloin made from thigh meat, which is lean and rich in red meat flavor. It's refreshing, tender, and allows you to enjoy the true taste of the meat.

A lean cut from the thigh, primarily red meat. It's less fatty and recommended for those who want to enjoy yakiniku healthily.

A cut from the diaphragm of a cow. Although it looks like lean meat, it has moderate fat, and is characterized by its tender and rich flavor.

Thinly sliced beef tongue seasoned with salt. Popular for its unique texture and refreshing taste, commonly eaten with lemon juice.

Tongue (beef tongue) seasoned with our special salt sauce. Enjoy a different flavor than regular salt-grilled tongue.

A thick cut from the first stomach of a cow (mizu), characterized by its chewy, firm texture and mild flavor.

The first stomach of a cow. White and chewy, its flavor develops with chewing. It's also said to have a texture like scallops.

Beef liver. Rich in iron, with a deep flavor and unique smooth texture. Please grill thoroughly before eating.

A part of the pig's uterus. It has a unique chewy and slightly springy texture, with a mild and light flavor.

Beef heart. It has fine muscle fibers and a crisp, clean bite. It's a cut with little odor and is easy to eat.

The third stomach of a cow (senmai). Characterized by its pleated appearance, it has a chewy texture and a refreshing taste.

Marinated beef or pork offal (hormone) seasoned with sauce. The richness of the fat and the savory aroma of the sauce combine to pair well with rice and beer.

Hormones enjoyed with salt seasoning. It's lighter than the sauce and allows you to directly taste the sweetness of the fat.

Chicken thigh meat. The skin becomes crispy and the meat juicy when grilled. It has a lighter umami compared to beef or pork.

Fresh squid grilled on a net. Enjoy its savory aroma and plump texture.

Assortment of seasonal vegetables. Grilling them with meat enhances their natural sweetness.

Simple grilled long green onions. Grilling removes their spiciness, enhances their sweetness, and gives them a melt-in-your-mouth texture.

A luxurious menu featuring recommended meats, seafood, and more. Suitable for large groups or banquets.

A soup made by simmering beef brisket (kalbi). The richness of the meat melts into the soup, creating a rich and savory flavor.

A soup made by simmering beef tail and other parts for a long time until it becomes milky white. It has a mellow and gentle flavor, recommended even for those who dislike spicy food.

A dish of thinly sliced beef and vegetables simmered in a spicy soup. It has a punchy flavor that gives you stamina.

A spicy soup characterized by its richness and umami. Similar to yukgaejang, but with differences in ingredients and base flavor.

A light soup with wakame seaweed. Perfect for cleansing your palate between grilled meats or as a finishing touch to your meal.

A soup with a gentle flavor containing beaten eggs. Enjoy the fluffy texture of the eggs.

A soup with various vegetables. The sweetness of the vegetables dissolves into the soup, creating a healthy and gentle flavor.

A simple and refreshing soup with bean sprouts as the main ingredient. Enjoy the crisp texture of the sprouts.

A chewy noodle dish served in a cold soup. Popular as a finishing dish after yakiniku, characterized by its refreshing sourness.

A noodle dish served in a warm soup. The gentle broth coats the noodles, warming you up.

A soup dish containing Korean rice cakes (tteok). Enjoy the chewy texture of the rice cakes and the hearty soup.

Assortment of kimchi including napa cabbage kimchi, kkakdugi (radish), and oi kimchi (cucumber). Enjoy various types of kimchi at once.

Cucumber kimchi. Amidst the spiciness of chili peppers, enjoy the refreshing juiciness and crunchy texture of the cucumber.

Cubed daikon radish kimchi. Characterized by the sweetness and crunchiness of the radish, it's perfect as a palate cleanser.

Classic napa cabbage kimchi. Fermented with chili peppers, garlic, and seafood extracts, it has umami and sourness from fermentation.

An assortment of several types of namul (seasoned vegetables) including bean sprouts, spinach, and bracken. The flavor of sesame oil whets the appetite.

Boiled bean sprouts seasoned with sesame oil and seasonings. Its crisp texture is appealing.

A refreshing namul similar to sweet and sour pickled shredded daikon radish. A perfect palate cleanser.

A classic namul of boiled spinach seasoned with sesame oil and salt.

A namul made from simmered and seasoned mountain vegetables (bracken). It has a unique flavor and texture, commonly used as a bibimbap ingredient.

A porridge-like dish with rice added to kalbi soup. The rice, infused with the meat's umami, is satisfying.

A dish of rice added to milky white beef tail soup (comsommé). It has a creamy and gentle flavor.

A dish of rice added to spicy yukgaejang soup. The spiciness and umami stimulate the appetite.

A dish of rice added to spicy tegutan soup. The rich spiciness pairs well with rice.

A light dish with rice added to wakame soup. It's gentle on the stomach and easy to eat.

A Korean-style porridge with rice added to a soup with vegetables and egg. It has a gentle flavor and is suitable as a finishing dish.

Mixed rice served in a piping hot stone bowl. Enjoy the savory aroma of the scorched rice and the texture of the ingredients.

A dish with rice topped with various namul, minced meat, and egg in a bowl. Mix well before eating.

Plain white rice. Pairs perfectly with yakiniku.

A hot pot dish with tofu, vegetables, and meat simmered in a spicy soup. Its hot and spicy flavor warms you up.

Boiled and softened pig's feet. Rich in collagen, eaten with vinegared miso or other dipping sauces.

Steamed pig's uterus (kobukuro). It has a light flavor and a unique texture.

Fresh vegetable salad. Please enjoy with dressing.

A salad generously using wakame seaweed. Enjoy the minerals from seaweed and its refreshing taste.

Leafy vegetables for wrapping grilled meat. It becomes more delicious when wrapped with miso and garlic along with the meat.

Chilled draft beer. It pairs perfectly with yakiniku and has a refreshing throat feel.

A sour drink made by mixing shochu with soda or other mixers. It's refreshing and easy to drink.

A shochu mixed with oolong tea. The savory aroma of oolong tea pairs well with meals.

A Japanese sake from Kochi Prefecture, 'Tosa Tsuru'. Characterized by its dry and clean taste.

Double serving of whiskey. Enjoy the rich aroma and flavor at your leisure.

A drink made by mixing whiskey with soda. The carbonation is perfect for cleansing the palate after rich, fatty food.

Various soft drinks, including oolong tea and mineral water.

A barley shochu from Oita Prefecture. Its popular bottled shochu with a savory aroma and mellow taste.

A popular bottled barley shochu. It has a smooth finish and can be enjoyed in any way you drink it.

A bottle of imo shochu (sweet potato shochu). Characterized by the rich sweetness unique to black koji fermentation and a crisp, clean finish.

A bottle of Korean shochu. It has a clean taste without a strong aftertaste and pairs well with various mixers.

We offer red, white, and rosé wines. Please choose your preferred type to match your meal.

Tosa Tsuru sake. Likely served by the glass or in a tokkuri (sake flask). Enjoy its dry taste.