Yakiniku Taisei

A premium cut from around the rib bones of Kuroge Wagyu. Characterized by its rich, fatty sweetness and melt-in-your-mouth texture. Grill it quickly to enjoy the fat's umami.

A premium cut from the shoulder to back of Kuroge Wagyu. Its fine, tender texture and elegant fat sweetness, along with the meat's natural flavor, can be savored.

A rare cut from the loin area of the belly. The balance of tender lean meat and sweet fat is exquisite, offering a light taste.

Well-marbled Kalbi from Kuroge Wagyu. The juicy sweetness of the fat and the richness of the meat fill your mouth.

Meat from between the rib bones (geta kalbi). It's fatty and characterized by its rich, hearty umami.

Thinly sliced Wagyu Kalbi. Lightly searing it removes excess fat, allowing you to enjoy its fragrance and sweetness in a light manner.

The classic cut from around the rib bones in yakiniku. The sweetness of the fat and the richness of the meat are appetizing and pair well with rice.

A cut primarily of lean meat with little fat, offering a light taste. The meat's natural flavor is prominent, with a tender texture.

The large intestine of a cow (shimacho). Characterized by its chewy texture and rich, sweet fat. Grill the skin side well before eating.

The fourth stomach of a cow (aka senmai). It has a chewy texture and rich umami, with flavor developing the more you chew.

The large intestine of a cow (shimacho). Characterized by its chewy texture and rich, sweet fat. Grill the skin side well before eating.

A muscle cut from the diaphragm. It looks and feels like red meat but has the rich umami and tenderness characteristic of offal.

A cut from the diaphragm, popular for its moderate fat content and tender texture. It's juicy yet not overly rich.

Fresh Wagyu liver. It has a rich flavor and sweetness, offering a unique taste. Please grill thoroughly before eating.

Beef heart. Its fine muscle fibers provide a crisp, clean texture. It has a mild flavor and is not gamey.

Beef cheek meat. As it's a well-exercised muscle, it has a rich flavor and a unique gelatinous texture.

The first stomach of a cow. It's thick and has a crunchy texture with a bland flavor. It's scored for easy eating.

A rare cut from the junction of the second stomach (hachinosu) and third stomach (senmai). It has an abalone-like elastic texture and sweetness.

The second stomach of a cow. Its honeycomb-like appearance is distinctive. It has a unique chewiness and bland flavor that pairs well with sauce.

The aorta connected to the heart, also called 'korikori'. As the name suggests, it offers a cartilage-like crunchy texture.

The third stomach of a cow. Its pleated appearance is distinctive, offering a crisp, chewy texture and a bland flavor.

The tender root part of the tongue, particularly rich in fat. Enjoying it with salt brings out the tongue's natural flavor.

Classic beef tongue. It has a pleasant chewiness and its flavor intensifies with each bite. Enjoy it with a squeeze of lemon.

Diced Wagyu harami seasoned with salt. The thick cut allows you to directly enjoy its juicy meat juices.

High-quality minmo served with salt. The salt enhances its clam-like sweetness and crunchy texture.

Fresh Wagyu liver seasoned with salt and sesame oil. Enjoy its rich sweetness. Please grill thoroughly before eating.

The tendon part on the underside of the tongue. It has a strong chewy texture and a rich flavor that develops with chewing, making it ideal as a snack with drinks.

Salt-grilled shrimp with a plump, chewy texture. Grill them shell-on to enjoy their savory aroma.

The leg part of the squid. Enjoy its savory grilled flavor, chewy texture, and perfect saltiness as a snack.

Thick scallop adductor muscle. Grilling enhances its sweetness, and a drop of soy sauce makes it exquisite.

Assortment of seasonal vegetables. Grill them between meat courses to enjoy their natural sweetness.

Fragrant grilled long green onions. Grilling brings out their sweetness and creates a soft, melt-in-your-mouth texture.

Fresh bell peppers. Grilling them mellows their bitterness and brings out a crisp texture.

Fluffy grilled garlic. Pan-frying in sesame oil makes it fragrant and full of energy.

Enjoy the texture and aroma of king oyster mushrooms. Grilling makes them juicy and gives them an abalone-like texture.

Spicy pickled napa cabbage. A classic dish harmonizing the spiciness of chili peppers with the sourness and umami from fermentation.

Diced daikon radish kimchi. Characterized by its crunchy texture and sweet spiciness.

Daikon radish kimchi. Mildly spicy and refreshing, it features the crispness of diced daikon.

A selection of various kimchis, including napa cabbage, kkakdugi, and oi kimchi, allowing you to enjoy a little of each.

Thin seaweed seasoned with sesame oil and salt. Its crispy texture makes it perfect as a snack or with rice.

Cold tofu topped with a spicy Korean-style sauce. The aroma of the seasonings and the savory sauce complement the tofu well.

A Korean home-style dish of boiled vegetables seasoned with sesame oil and salt. An assortment of vegetables, perfect for a palate cleanser.

Bean sprout namul. Enjoy its crisp texture and the savory aroma of sesame oil.

Fresh assorted raw vegetable salad. With a refreshing dressing, it's perfect to cleanse your palate after rich yakiniku.

Chilled sliced tomato salad. Simple and refreshing, it's perfect to cleanse your palate.

Fresh vegetables for wrapping grilled meat (a type of lettuce). Wrapping it with miso and rice makes it healthy and delicious.

Simple snack of fresh cucumber served with miso (like moromi miso).

Sashimi of boiled tripe (senmai) served with a special sweet and sour miso sauce (chojang). Enjoy its crunchy texture.

Fresh beef heart sashimi. It has a crisp texture and sweetness, commonly enjoyed with sesame oil and salt.

Boiled pig's feet. Rich in collagen with a jiggly texture. Enjoy with a miso-based dipping sauce.

A delicacy made from salted cod milt, seasoned with chili peppers and other spices. Its crunchy texture and spiciness make it a perfect accompaniment to drinks.

A fermented food made from salted cod stomach, seasoned with chili peppers and other spices. It has a rich umami and saltiness, pairing well with sake or rice.

Squid sashimi mixed with a spicy Korean-style sauce (like chojang). The sweet and spicy flavor enhances the squid's natural sweetness.

Korean mixed rice topped with namul, minced meat, and egg. Mix well and adjust spiciness with gochujang.

Bibimbap served in a piping hot stone pot. The aroma of toasted rice and the fact that it stays hot until the end are its main attractions.

A porridge-like dish with rice added to a mild egg soup. It's gentle on the stomach and perfect to finish your meal.

Rice soup with plenty of wakame seaweed. Features a taste of the sea and a light soup.

Rice with spicy soup containing simmered kalbi meat. The rich, spicy flavor is infused with the meat's umami.

A spicy red soup with beef and vegetables, served with rice. Its rich spiciness whets the appetite.

Rice in a rich, milky white soup made from simmering beef bones for a long time. It has a rich, creamy taste but a light aftertaste.

Fluffy steamed white rice.

Small size rice.

Large size rice.

Rice topped with plenty of green onions and a raw egg. Mixing it with our special sauce makes it exquisite.

A mild soup with fluffy beaten egg. Not spicy, it's recommended for children and those who dislike spicy food.

A light, salt-flavored soup with various vegetables. The vegetables' sweetness dissolves into the broth.

A classic soup with plenty of wakame seaweed. The flavor of sesame oil whets the appetite.

A spicy soup with slowly simmered kalbi meat. It has a rich meaty flavor and is very satisfying.

A spicy soup with shredded beef and various vegetables (like namul). It's spicy and invigorating.

A milky white soup made by simmering beef bones and meat for a long time. It has a mellow, deep richness and is said to be good for vitality.

A Korean noodle dish with firm noodles served in a cold soup. It has a refreshing sourness and is perfect to finish your meal.

A spicy mixed noodle dish without soup. The noodles are coated in a sweet and spicy gochujang-based sauce.

Warm noodle dish with noodles added to kalbi soup. The spiciness and the meat's umami coat the noodles well.

Warm udon noodles finished with a gentle broth and egg. Recommended for those who dislike spicy food or prefer a light finish.