Yakiniku Shimizu

A dish of beef abomasum (ミノ) seasoned with green chili peppers. Characterized by its crispy, chewy texture. The refreshing spiciness of the green chili peppers enhances the sweetness of the fat.

Beef first stomach (ミノ). Thick and crispy with a light, refreshing taste. The umami spreads as you chew.

Beef tail meat. As it's a well-used muscle, it has a rich flavor and the umami characteristic of meat around the bone. Rich in collagen and fragrant when grilled.

Beef large intestine (shimacho). It is fatty, with a plump elasticity and juicy fatty sweetness. It is a representative cut of offal.

Beef fourth stomach (akusenzai). It has a moderate chewiness and a rich fatty umami. Sweet fat overflows when chewed.

Pork cheek and temple meat. It is muscular with a firm texture and a rich meat flavor. The fat also has a unique umami.

Beef heart. Fine muscle fibers provide a unique, crispy, and easy-to-bite texture. It is low in fat, rich in iron, and has a healthy flavor.

Cartilage from the pork's larynx. Named after its donut-like shape. It is very hard and has a distinctively chewy texture.

Pork neck meat (P-toro). It has fat all over and becomes crispy when grilled. It is juicy and has a strong fatty sweetness.

A Korean fermented food made by pickling napa cabbage with chili peppers etc. It has a good balance of spiciness, sourness, and umami, and is perfect as a palate cleanser during yakiniku.

Diced radish kimchi. Enjoy the juiciness and crunchy texture of the radish. Typically seasoned sweet and spicy.

Cucumber kimchi. Mildly spicy, characterized by the refreshing flavor and crisp texture of the cucumber. It is light and easy to eat.

An assortment of several types of kimchi, including napa cabbage kimchi, kakutei, and oi kimchi. Enjoy a variety of flavors and textures.

A Korean home-style dish of boiled bean sprouts seasoned with sesame oil and salt. Characterized by its crisp texture and the fragrant aroma of sesame oil.

AAssortment of several types of namul, including bean sprouts, spinach, and bracken. A classic appetizer to enjoy vegetables refreshingly.

Fresh cucumbers served with a special miso paste seasoned with minced meat and garlic. The richness of the miso complements the refreshing coolness of the cucumber.

A delicacy made from salted cod entrails, seasoned with chili peppers, garlic, etc. Its chewy texture and rich spicy-umami flavor pair well with drinks.

A dish made by simmering offal and meat for a long time. It is tender and flavorful, served as a first dish.

Boiled and sliced pork stomach (guts) tossed with ponzu sauce. The chewy texture and the sourness of the ponzu make it a refreshing dish.

Seaweed seasoned and grilled with sesame oil and salt. Characterized by its crispy texture and fragrant flavor, it pairs well with rice and drinks.

Fresh vegetables (a type of lettuce) for wrapping grilled meat and condiments. It neutralizes the greasiness of the meat and allows for a refreshing taste.

A healthy salad combining tofu and fresh vegetables. Dressed and accented with the smooth texture of tofu.

A Korean-style salad of raw vegetables tossed in a sesame oil-based salt dressing. Simple yet the flavor of sesame oil whets the appetite.

A soup with a gentle flavor containing beaten egg. Enjoy the fluffy texture of the egg and the umami of the broth.

A hot pot dish of soft tofu (sundubu) and vegetables simmered in a spicy soup. It is mildly spicy and warming.

A hot pot dish of beef offal and vegetables simmered in a spicy soup. The sweetness of the offal fat and the spiciness of the soup are a perfect match.

Soup made by simmering beef tail for a long time to extract the broth. It has a rich yet lightly salted flavor.

A dish of thinly sliced beef and vegetables simmered in a spicy soup. A deep, spicy soup infused with the umami of the beef.

Onigiri seasoned with soy sauce etc., grilled over a net. The surface is crispy and fragrant, while the inside is fluffy.

A Korean mixed rice dish topped with namul, meat, egg, etc. Mix well before eating and adjust spiciness with gochujang.

A chewy noodle dish served in a cold, tangy soup. It's a popular way to finish a yakiniku meal.

A porridge-like dish made with rice in egg soup. It is gentle on the stomach and has a warm flavor.

Rice served in tail soup. Enjoy the rice infused with the rich umami of the tail.

A dish of rice in spicy Yukgaejang soup. A porridge that whets the appetite with its spiciness and the umami of the meat.

Freshly cooked white rice.

Rice generously topped with seasoned chopped green onions. The flavor and crispiness of the green onions pair well with yakiniku.

A highball made with Bourbon whisky "Maker's Mark" and soda. Characterized by its mellow taste and aroma.

A highball of the standard whisky "Kakubin". Its dry finish complements meals.

A highball made with Kak bottle and ginger ale. The ginger flavor and sweetness make it easy to drink.

A highball made with Japan's single malt whisky "Yamazaki". It has a華やかな aroma and a deep flavor.

A highball made with Japan's single malt whisky "Hakushu". It has a youthful aroma reminiscent of a forest and a refreshing finish.

A fruity highball with a fragrant apple flavor. It is sweet and easy to drink.

A cocktail made by adding ginger ale to an apple highball. The apple and ginger flavors pair well.

A dry white wine from Australia. Characterized by its rich aroma reminiscent of tropical fruits and its refreshing citrus acidity.

A famous white wine from the Burgundy region of France. Characterized by its crisp acidity and minerality, it pairs well with seafood and light meat dishes.

A full-bodied red wine from Argentina. Its rich black fruit flavor, spicy aroma, and firm tannins are a great match for meat dishes.

A rich red wine from California. The sweetness of ripe fruit harmonizes with the flavor of spices, making it a full-bodied wine.

A sophisticated red wine from California. Enjoy a delicate and complex flavor with a華やかな aroma of berries and a smooth mouthfeel.