Yakiniku restaurant

Beef tongue seasoned with salt sauce. Characterized by its unique chewy texture and light umami. Typically enjoyed with a squeeze of lemon.

Korean-style grilled pork belly, seasoned and grilled. Rich in fat and juicy, the saltiness enhances the meat's sweetness. Often eaten wrapped in vegetables.

Pork belly seasoned with salt sauce. It's juicy with plenty of fat, and the saltiness enhances the meat's sweetness.

Pork loin seasoned with salt. Finely textured, tender meat with a light flavor.

Pork neck (pitro). It's fatty and has a unique crispy texture.

A thick cut from the first stomach (mizu) of a cow. Characterized by its chewy texture, it can be enjoyed with a salty flavor without any gamey taste.

Beef and pork offal seasoned with salt sauce. Attractive for its fatty sweetness and chewy texture.

Chicken from a specific regional native breed. It has a richer flavor and firmer texture than regular chicken.

Meat from around the cow's ribs. Contains a lot of fat (marbling), and is a classic yakiniku cut known for its rich umami and sweetness.

The finest part of Kalbi, with beautiful marbling and excellent meat quality. Enjoy its melt-in-your-mouth texture and rich, sweet fat.

Meat from the cow's shoulder to back area. It has a good balance of lean meat and fat, allowing you to enjoy the original meat flavor.

Muscle from the cow's diaphragm. Although it looks like lean meat, it's classified as offal. Tender, juicy, and rich in flavor.

A long, thin muscle located inside the cow's spine. It is very tender due to minimal movement and has a refined taste with little fat. A premium cut.

A rare cut from the rib side of the shoulder loin. Characterized by beautiful marbling, it has a melt-in-your-mouth texture and a rich, savory flavor.

A rare cut located at the base of the cow's hind leg (thigh). It's the most marbled among thigh cuts, with a good balance of lean meat flavor and fatty sweetness.

Lean red meat from the cow's loin to hip area. It's tender and has a rich meat flavor. Less fatty and can be enjoyed refreshingly.

A rare cut from the base of the cow's hip. It has the most marbling among the thigh cuts, offering a good balance of lean meat flavor and fatty sweetness, with a chewy texture.

Loin meat from the cow's shoulder to back area. It has moderate fat, a rich flavor, and a deep taste.

Assortment of vegetables for yakiniku. Enjoy grilling them with the meat.

Thick and flavorful mushrooms. Grilling enhances their aroma and creates a juicy texture.

Scallions enjoyed as a condiment for yakiniku or as grilled vegetables. They become sweet when heated.

The ultimate course, chosen by the chef. Carefully selected meats and dishes are served.

A standard course chosen by the chef. Enjoy a balanced selection of various cuts.

An affordable omakase course.

Fresh vegetables (a type of lettuce) used to wrap yakiniku. It balances the richness of the meat and allows for a refreshing taste.

A salad generously made with seaweed. Rich in minerals and offers a taste of the sea.

A salad made with fresh tomatoes. Refreshing and perfect as a palate cleanser.

A healthy salad topped with tofu.

A Korean-style fresh salad dressed with a sesame oil and salt-based dressing.

A hearty salad with a strong garlic flavor.

Mediterranean-style salad with olives and cheese.

A salad generously made with cilantro (coriander), which has a unique aroma.

A spicy and sour fermented Korean dish made from napa cabbage, chili peppers, and garlic. It stimulates the appetite.

Cucumber kimchi. It has the freshness of cucumber and a refreshing taste amidst the spiciness.

Diced radish kimchi. Characterized by its crunchy texture.

A selection of various kimchis to enjoy in small portions.

Boiled bean sprouts seasoned with sesame oil and salt. A classic namul with a refreshing crunchy texture.

A namul of shredded carrots. It's sweet and colorful.

A namul made with cabbage. Its sweetness and texture are good as a palate cleanser.

A namul made from simmered and seasoned bracken fern. It has a unique flavor and soft texture.

A namul made with dark green vegetables such as spinach and komatsuna.

A platter with various types of namul.

A spicy fermented dish made from salted cod stomach. Its chewy texture and spiciness pair well with drinks.

Korean seaweed seasoned with sesame oil and salt. Crispy and fragrant.

An appetizer combining tofu and kimchi.

A dish made by simmering pig's feet. Rich in collagen and has a jiggly texture. Eaten with vinegared miso or other sauces.

A Korean-style pancake with plenty of scallions. Crispy on the outside and chewy on the inside.

A Korean dish made by mixing vegetables and seafood into a flour-based batter and grilling it. Served with a dipping sauce.

A spicy stew of tofu, vegetables, meat, and seafood. Served piping hot with a spicy kick.

A light soup with seaweed. Good as a palate cleanser or to finish a meal.

A mild soup with beaten egg.

A spicy soup made by simmering beef and vegetables. It's rich and revitalizing.

A porridge-like dish made by adding rice to spicy Yukgaejang soup.

A soup with vegetables and egg. It has a mild and gentle flavor.

Rice topped with namul, meat, egg, etc. Mix well with gochujang (spicy miso) before eating.

Bibimbap served in a hot stone bowl. Characterized by its crispy rice at the bottom, it has a fragrant aroma.

Rice stir-fried with garlic. Fragrant and appetizing.

A chewy noodle dish served in a cold soup. Refreshing and popular as a finishing dish after yakiniku.

A soup featuring scallions as the main ingredient.

Rice topped with plenty of scallions.

Plain White Rice.

Freshly poured draft beer. Cold and smooth.

Bottled beer. Medium size.

Irish stout beer. Characterized by creamy foam and a roasted bitterness.

Non-alcoholic beer-like beverage.

Traditional Korean fermented liquor made from rice. It is white and cloudy, with a sweetness and slight carbonation.

A fruit liqueur made by steeping green plums in alcohol and sugar. It is sweet and sour and easy to drink.

Shochu mixed with oolong tea. Pairs well with meals and is refreshing.

A local sake from Akita Prefecture. A Japanese sake characterized by the umami of the rice and its clear, clean taste.

A fruit liqueur made with 'Jabara', a citrus fruit. Enjoy its unique sourness, bitterness, and aroma.

Wine served by the glass. Available in red and white.

Bottle of White Wine.

Bottle of Red Wine.

Assorted soft drinks.