Yakiniku Seizan

A Korean-style salad of raw vegetables tossed in a soy-based dressing. It features the fragrant aroma of sesame oil and is refreshing. A common palate cleanser for yakiniku.

A Korean-style salad with a spicy dressing based on chili peppers. The crispness of the vegetables and the spiciness stimulate the appetite. It pairs well with meat dishes.

Raw leafy vegetables (a type of lettuce) for wrapping grilled meat. Wrapping it with miso and garlic makes it refreshing. The style is to wrap it with your hand and eat it in one bite.

A hearty dish featuring a whole fresh cucumber. It's juicy and has a crisp, crunchy texture. Enjoy with the accompanying miso dip.

Napa cabbage kimchi with a shorter marinating time, meant to be eaten like a salad. It has less acidity due to less fermentation, highlighting the natural sweetness and crispness of the cabbage. It's coated in a spicy and savory sauce.

A platter of three classic kimchi types (napa cabbage, cucumber, daikon radish). Enjoy the differences in texture and spiciness of each vegetable. A standard side dish for yakiniku.

A Korean fermented food made by pickling napa cabbage with chili peppers, garlic, and seafood extracts. It has umami and sourness within its spiciness, and you can also enjoy its texture. Perfect as a side dish for rice or a snack with drinks.

A mildly spicy kimchi made with cucumber. It features the refreshing flavor of cucumber and a crunchy texture. A dish that even those who dislike spicy food can enjoy.

Diced daikon radish kimchi. Enjoy the freshness and sweetness of the daikon, with a crunchy texture. It's refreshing and pairs well with fatty meats.

A platter of boiled vegetables (bean sprouts, spinach, fiddleheads, etc.) seasoned with sesame oil and salt. It features the gentle flavor of vegetables and the aroma of sesame oil. Enjoy as a palate cleanser.

Boiled pig's trotters. Rich in collagen, with a springy, gelatinous texture. Typically eaten by hand with a vinegar-miso or salt dip.

Half portion of pig's trotters. Suitable for those who want to enjoy a smaller amount. Rich in collagen and offers a unique texture.

Thin seaweed grilled with sesame oil and salt. It has a crispy texture and a fragrant flavor. Delicious on its own or wrapped with rice.

A spicy salted pollock intestine dish, marinated with chili peppers, etc. It has a chewy texture, rich umami, and a spicy kick. Perfect as a snack with drinks.

High-quality meat from around the beef's ribs, characterized by beautiful marbling. It has a strong sweetness of fat and a melt-in-your-mouth texture. Recommended to enjoy with wasabi soy sauce for a refreshing taste.

High-quality kalbi seasoned with a special sweet and savory sauce. When grilled, it releases a fragrant aroma, and the richness of the fat combines with the sauce's flavor. It's a taste that goes well with rice.

Sliced cut from the rib cap (meat from the back of the ribeye roll), a high-quality cut. Although the shapes are irregular, the taste and fat content are high-quality. Enjoy the rich flavor at a reasonable price.

A classic cut of beef brisket. It has a lot of fat, and when grilled, juicy meat juices overflow. It has a rich umami and is very satisfying.

The particularly tender root part of beef tongue. It has moderate marbling, offering a springy texture and juicy flavor. Grill lightly and enjoy with lemon juice for a refreshing taste.

Thinly sliced beef tongue seasoned with salt, a classic menu item. It has a unique chewiness and a refreshing umami. Often ordered first.

This is a part with many muscles on the underside of the tongue. It has a stronger chew than regular tongue, and the more you chew, the more you can taste the umami of the meat. Recommended for those who enjoy texture.

A rare cut from the base of the cow's hind leg, it has the most marbling (fat) among the thigh cuts. The balance between the umami of the lean meat and the sweetness of the fat is exquisite. It's best enjoyed lightly seared, not overcooked.

The core part of the thigh muscle. It is a very tender lean meat with few muscles and a fine texture. It has a light yet deep flavor.

A part of the thigh, named after the resemblance of its cut surface to a turtle's shell. It is low in fat and allows you to savor the strong umami of the red meat. Be careful not to overcook, as it can become tough.

A part of the back muscles of the cow. It is lean red meat with a light flavor. You can directly enjoy the umami of the meat.

A cut from the back side of the diaphragm. Although it's offal, it looks and has a texture similar to red meat, being tender and juicy. It has a rich meatiness and sweetness.

A cut from the rib side of the cow's diaphragm. It has less fat than harami, with firm muscle fibers, allowing you to intensely taste the meat's original flavor. It is one of the rare cuts.

Beef large intestine. Called shimacho due to its striped appearance. It has moderate fat, and the umami overflows with chewing. It is characterized by its elastic texture.

Beef small intestine cut into tube shapes. It has fat on the inside, offering a springy texture and a rich, sweet fatty flavor. Its juiciness is its appeal.

The first stomach of the cow's four stomachs. It is thick and white, with a unique chewy texture. It has little gamey flavor and a bland taste.

Beef's second stomach, characterized by its honeycomb-like appearance. Often simmered during preparation, it offers a unique elasticity and tenderness. It's a cut that pairs well with sauce.

Beef heart. Low in fat, with a crispy, easy-to-bite texture. It has very little gamey flavor and a light taste.

Beef liver seasoned with a salt-based sauce. It has a rich umami and creamy texture, and is rich in vitamins and iron. Please grill thoroughly.

Beef liver. Characterized by its unique flavor and rich, sticky texture. It is highly nutritious and pairs well with sweet and savory sauces.

This is the part of the aorta connected to the heart. As the name suggests, it has a firm, chewy texture like cartilage. The flavor itself is bland, and it's a part to enjoy for its texture.

Beef's third stomach, characterized by its pleated appearance. It is low in fat and rich in iron. It has a unique crunchy texture and a light flavor.

An assortment of seasonal vegetables. Grilling them over charcoal or on a hot plate enhances their sweetness and creates a fragrant finish. Enjoy them refreshingly between meat dishes.

When grilled, it becomes fluffy and has a different flavor than when raw. It's delicious eaten with soy sauce after lightly charring the surface.

The aroma and umami are concentrated when grilled. Enjoy the juicy texture of the thick shiitake mushrooms.

A mushroom with a chewy texture like abalone. It has a neutral flavor and pairs well with any sauce.

When grilled, its sweetness increases and it becomes fluffy. Because it's thinly sliced, it cooks quickly and can be enjoyed like a dessert.

When heated, the spiciness disappears and a strong sweetness emerges. It's delicious whether you keep it crisp or cook it until very soft and melty.

When the outside is nicely browned, the inside becomes sweet and fluffy. Its fragrant flavor adds an accent to meat dishes.

Garlic steamed in oil (like sesame oil) wrapped in aluminum foil. The spiciness disappears, and it becomes fluffy like a potato. Replenishes stamina.

A Chinese dessert made with powder from the kernel of apricot seeds. It features a smooth texture and a unique sweet aroma. It leaves your mouth feeling refreshed after a meal.

Cold and sweet vanilla-flavored ice cream. Popular as a dessert after hot yakiniku.

An icy confection made with fruit juice, etc. Low in milk fat, it has a crisp texture and is refreshing.

A soup with a gentle flavor containing beaten eggs. It has a light salt or soy sauce base and a fluffy egg texture.

A soup generously filled with seaweed. Rich in minerals, with a flavorful aroma of sesame oil and green onions. A classic soup for yakiniku.

A spicy soup made by simmering beef and vegetables (bean sprouts, bracken, etc.). It has the richness of beef and the spiciness of chili peppers, and is full of stamina.

A spicy soup based on seafood like pollock or beef. It has a rich spiciness and contains plenty of vegetables.

A dish made by adding rice to a spicy yukkejang soup, similar to porridge. The rice absorbs the soup's flavor, making it delicious. It's a popular way to finish a meal.

A dish made by adding rice to a rich, spicy tegutan soup. It is voluminous and satisfying on its own.

A dish made by adding rice to a milky white soup (komtan) made by simmering beef bones and tail for a long time. It is not spicy and offers the creamy, rich umami of beef. It has a gentle flavor.

A Korean mixed rice dish topped with namul (seasoned vegetables), egg, and meat. It is eaten after mixing well with gochujang (spicy paste). The flavors of the various ingredients harmonize.

Freshly cooked white rice. The perfect partner to absorb the rich flavors of yakiniku.

A small portion of rice.

A large portion of rice.

A high-quality Japanese lager beer. It features a fragrant aroma and a deep richness. Small size.

A high-quality Japanese lager beer. It features a fragrant aroma and a deep richness.

A beer with a pure taste made from 100% malt. It has a mild bitterness, is easy to drink, and its simple flavor complements the food.

A non-alcoholic beer-like beverage with 0.00% alcohol content. Even those who don't drink alcohol can enjoy the beer-like atmosphere and mouthfeel.

A shochu mixed with soda water and freshly squeezed lemon juice. You can drink it refreshingly with its fresh acidity and carbonation.

A shochu mixed with soda and fresh grapefruit juice. Enjoy the fruity aroma and slight bitterness.

A sweet and sour alcoholic drink made with Calpis, a Japanese lactic acid beverage. It's easy to drink and popular with women and those who like sweet drinks.

A shochu mixed with oolong tea. It is refreshing and does not interfere with the taste of the food. It pairs well with fatty dishes.

A shochu mixed with black oolong tea, said to suppress fat absorption. It has a richer flavor than a regular oolong highball.

A shochu mixed with green tea. Enjoy the aroma and astringency of the tea, with a very refreshing finish.

A classic highball made with Suntory's "Kakubin" whisky and soda. It has a dry taste and a refreshing carbonation.

A highball made with Suntory's "Hakushu" Japanese single malt whisky. Enjoy the forest-like aroma of young leaves and a refreshing smoky flavor.

A famous single malt Scotch whisky. A premium whisky characterized by its rich aroma and balanced flavor.

A plum wine with added yuzu fruit juice. The sweetness of the plum and the refreshing aroma of yuzu combine for a fruity and easy-to-drink beverage.

A rich plum wine with pulp. Enjoy its thick texture and fruity flavor. Also recommended as a dessert wine.

A type of Chinese tea. It has the effect of refreshing the mouth and pairs well with greasy meals.

A rich oolong tea that contains a lot of polyphenols and is expected to help suppress fat absorption. It has a slight bitterness but a clean aftertaste.

A traditional Japanese tea. It has a refreshing aroma and moderate astringency, which calms the mind.

A carbonated beverage loved worldwide. Its strong sweetness and carbonation pair well with yakiniku.

A carbonated beverage with a ginger flavor. Its refreshing taste can help you feel revitalized.

A Japanese national lactic acid beverage. Its sweet and sour creamy taste is popular with everyone from children to adults.

An orange juice beverage. It has a good balance of sweetness and sourness, and is rich in vitamin C.

A grapefruit juice beverage. It has a characteristic bitterness and sourness, with a refreshing taste.

A domestic draft makgeolli characterized by a dry taste with reduced sweetness. It has a clean finish and pairs well with meals.

A bottle of Torra Makgeolli, recommended for sharing among a group.

Makgeolli made with black beans. Enjoy the fragrant bean flavor and rich sweetness. It is also said to be highly nutritious.

Makgeolli with a roasted rice flavor. It has a unique aroma and sweetness, and is easy to drink.

A standard decanter size of makgeolli. A great value for those who want to enjoy plenty.

A bottle of mugi shochu for bottle keeping.

A bottle of imo shochu for bottle keeping.

Set for mixing shochu bottles.

Cut lemon to add to drinks or alcohol.