Yakiniku Oniku to Gohan Thonglor

A signature dish of pork tongue (P-Tan) generously topped with chopped scallions. The crunchy texture of the tongue and the flavor of the scallions pair well. It's commonly eaten by lightly grilling and wrapping it with the scallions.

The lower part of the pork tongue (Tan-shita). A cut with plenty of fat, rich in flavor, and with a good chew.

A rich soup made by simmering beef tendons for a long time. You can choose from seaweed, egg, or spicy flavor. Perfect as a finishing touch to yakiniku or as a palate cleanser.

Freshly cooked rice using "Genki Tsukushi," a brand of rice from Fukuoka Prefecture. Pairs perfectly with yakiniku.

Fresh beef tongue prepared sashimi-style. Processed through low-temperature cooking, allowing you to enjoy the unique texture of tongue.

A dish combining fresh liver and chives. Often seasoned with sesame oil and sauce.

Beef liver sashimi. Characterized by its rich and creamy taste. Traditionally eaten with sesame oil and salt.

Thinly sliced raw beef mixed with a salt-based sauce. Good balance of meat sweetness and saltiness.

Thinly sliced raw beef mixed with a miso-based sauce. Rich flavor.

An assortment of kimchi such as napa cabbage, cucumber, and kkakdugi. Enjoy various flavors in small portions.

Cucumber kimchi (Oi Kimchi). Pickled with chili peppers, but its refreshing juiciness makes it easy to eat.

Scallion kimchi. The spiciness of the scallions and kimchi combine to create a delicious flavor when eaten with meat.

Classic napa cabbage kimchi. Characterized by its fermented sourness and chili spiciness.

Fresh vegetables for wrapping grilled meat. Even more delicious when eaten with miso.

A namul made by mixing pea shoots and salted kelp with sesame oil, etc. Characterized by its crisp texture and the umami of the salted kelp.

Salad topped with Caesar dressing, cheese, croutons, etc.

A Korean-style salad mixed with a sesame oil-based salt dressing. Often uses sunny lettuce and seaweed.

Leafy vegetables for wrapping yakiniku.

Salt-boiled soybeans. A classic snack with beer.

Cod milt pickled in chili peppers, etc. Characterized by its crunchy texture and spiciness.

Nori seaweed seasoned with sesame oil and salt. Crispy and delicious eaten as is or wrapped with rice.

Mountain burdock pickled in soy sauce, etc. Enjoy its crunchy texture and unique flavor.

Well-chilled sliced tomatoes. Refreshing and good for cleansing the palate.

Fresh cucumbers served with a sweet and savory meat miso. Dip to eat.

Scallops. Grilled on the net. Sweet and fragrant when grilled.

Shell-on shrimp. Turns red when grilled and the meat becomes plump and juicy.

Beef liver. Rich in iron and has a deep flavor. Best when well-cooked.

Beef intestines (small or large). Characterized by their fatty, chewy texture. The flavor intensifies with chewing.

Beef aorta. As the name suggests, it has a hard, crunchy texture.

Beef's first stomach. Thick and chewy with a bland taste. Often scored.

Beef tongue. A popular cut with a unique texture and rich flavor. Traditionally eaten with a refreshing squeeze of lemon juice.

Rib meat left on the bone. The meat around the bone is rich in flavor and juicy.

A rare cut from the inside of the shoulder blade. Beautifully marbled, tender, and rich in flavor.

Diaphragm muscle. Looks like lean meat but is tender and has a rich fatty flavor.

Pork ribs. Layers of fat and lean meat, the sweetness of the fat spreads when grilled.

Pork neck meat. Characterized by its unique crispy texture and the richness of its fat.

Sausage. Grilled on a net until the skin is crispy.

Smoked salted pork. Has a fragrant aroma when grilled.

The lower part of the pork tongue. Rich in fat and flavor.

Pork tongue topped with scallions.

Chicken seasoned in an Italian style with basil, cheese, etc.

The cartilage at the tip of the chicken sternum. Enjoy its crunchy texture.

Chicken thigh meat. Juicy and rich in flavor.

Chicken neck meat. As it's a frequently moved part, the meat is firm and rich in flavor.

The tip of the chicken wing. You can enjoy the crispy skin and juicy meat.

The peritoneal membrane of the chicken. Has a unique texture and flavor.

Sapporo Draft Beer. Characterized by its clean finish and moderate bitterness.

Bottled beer. Choose from Japan's Kirin, Thailand's Singha, or non-alcoholic Heineken.

A drink made by mixing whiskey or spirits with carbonated water. Refreshing and pairs well with meals.

A cocktail made with shochu or other spirits, fruit juice, and soda. Sweet and easy to drink.

Non-alcoholic beverages.