Yogaya Yakiniku Sumppuru Yogaten

A Korean fermented food made from napa cabbage pickled with chili peppers, garlic, and ginger. It has a good balance of spiciness and sourness, with a crunchy texture. A standard side dish for rice or yakiniku.

Diced radish kimchi. It balances the sweetness of radish with the spiciness of chili peppers and has a crunchy texture, making it a perfect palate cleanser.

Cucumber kimchi. It's mildly spicy, with the freshness of cucumber and a refreshing taste. Easy to eat even for those who don't like spicy food.

An assortment of several types of kimchi, including napa cabbage kimchi, radish kimchi, and cucumber kimchi. Recommended for those who want to enjoy various flavors and textures at once.

Boiled bean sprouts, spinach, bracken, and other vegetables, seasoned with sesame oil and salt. It has a mild flavor that brings out the natural taste of the vegetables and is also a common ingredient in bibimbap.

A Korean-style salad of fresh vegetables tossed in a salt-based sesame oil dressing. It uses lettuce, cucumber, etc., and the sesame flavor is appetizing. It refreshes the palate when eaten with yakiniku.

A salad made with plenty of fresh cabbage. Its crisp texture aids digestion when eaten at the start of a meal.

Half-size cabbage salad. Suitable for individuals or those who want to enjoy other dishes.

Fresh vegetables (a type of lettuce) for wrapping grilled meat. It's even more delicious when wrapped with meat, miso, and garlic.

Finely chopped green onions. Recommended as a condiment for yakiniku or to add flavor to soups.

A light, salty soup with wakame seaweed. Its rich oceanic aroma balances the richness of yakiniku.

A healthy soup with various vegetables. The mild flavor, infused with the sweetness of the vegetables, is comforting.

A soup made with bean sprouts. Enjoy the crunchy texture of the sprouts and the clean taste of the broth.

A mild soup with fluffy beaten egg. Its smooth texture is popular with everyone from children to adults.

A spicy soup made by slow-simmering beef ribs. The rich, concentrated flavor of the beef and its lingering spiciness are addictive.

A rich, milky white soup made by simmering beef bones and meat for a long time. It's rich and creamy but served lightly seasoned with salt. High in collagen.

A spicy soup made by simmering seafood like cod, beef, and vegetables. It's hearty and offers a complex flavor.

Mixed rice topped with namul, minced meat, and egg. Add gochujang (spicy paste) and mix well before eating.

Bibimbap served in a hot stone pot. Enjoy the fragrant smell of the rice cooking and the crispy scorched bits. Mix well while hot.

A Korean-style porridge with rice in soup. It's a light, salty broth with vegetables and egg. A popular dish to finish a meal.

A spicy kalbi soup with rice added. The spicy broth, rich with the flavor of beef, pairs perfectly with rice and stimulates the appetite.

A dish of rice added to the milky white seolleongtang (beef bone soup). It's a salt-based soup with a rich yet refined flavor.

A dish of rice added to a spicy beef soup. The hearty soup mixes well with the rice for a filling meal.

A soup containing Korean rice cakes (tteok). Unlike Japanese mochi, they don't easily disintegrate when cooked and have a chewy texture. The soup has a mild flavor.

A chewy noodle dish served in a cold soup. The refreshing, tangy broth washes away the richness of the yakiniku.

Spicy mixed noodles without soup. The noodles are coated in a sweet and spicy gochujang-based sauce. Recommended for those who like spicy food.

Freshly cooked white rice. It pairs perfectly with yakiniku. Please choose your desired portion size.

The most tender and fatty part of the beef tongue. Seasoned with a salt-based sauce, it's best enjoyed grilled and dipped in lemon juice to enhance its sweetness.

Beef tongue. It has a unique texture and umami. You can choose between a light salt flavor or a sauce that pairs well with rice.

Meat from around the ribs, a classic for yakiniku. It has a good balance of fat and lean meat, offering a juicy and rich flavor.

A rare cut from the back side of the diaphragm. It has high-quality fat without being heavy and is characterized by its extreme tenderness.

Meat from the diaphragm area of the cow. Although it looks lean, it has a moderate amount of fat, making it a popular, tender, and healthy cut.

Meat from the shoulder to the back. It's primarily lean with little fat, allowing you to fully appreciate the meat's natural flavor. Recommended for those who prefer a lighter taste.

The thick part of the beef's first stomach (minmo). It has a characteristic chewy texture and its flavor develops as you chew.

Beef liver. Rich in iron, it has a deep flavor and unique taste. Please cook thoroughly before eating.

Wagyu small or large intestine. It has plenty of fat, which becomes sweet and delightfully chewy when grilled.

Tendon from the diaphragm area. It has a chewy texture and becomes more flavorful the more you chew, making it a good accompaniment to drinks.

A mix of wagyu offal seasoned in Osaka style. Coated in a rich sauce, it's a dish that goes well with rice and drinks.

Beef cheek meat. It's a well-exercised muscle, resulting in a rich flavor and a moderate chewiness.

Cartilage from the cow's trachea. It's very tough, so it's finely scored. It offers a unique texture when grilled until crispy.

Pork from the neck area. It's fatty and has a crispy texture, offering a juicy flavor.

Pork throat cartilage. It has a strong, chewy texture and is light, making it perfect as a snack.

Beef's third stomach (tripe). Characterized by its folded appearance, it offers a unique crunchy and chewy texture. It's low in fat and healthy.

Chicken thigh meat. The skin becomes crispy and the meat is juicy when grilled. It has a different deliciousness than beef.

A seasonal assortment of vegetables. Grilling them with meat provides good nutritional balance and refreshes the palate.

Garlic, fried in its own oil until crispy, is served in its container. The fluffy texture and fragrant aroma are full of stamina.

The most tender and fatty premium part of beef tongue. Despite being thickly cut, it's tender enough to bite through, with juicy meat juices overflowing.

Select wagyu harami. It offers a deep umami and melt-in-your-mouth texture that surpasses imported beef.

Wagyu kalbi with fine marbling. The fat melts in your mouth, releasing a sweet and rich flavor.

A rare cut from the flank, near the fillet, known as 'Kainomi'. It combines the tenderness of lean meat with the rich flavor of flank fat, and only a small amount can be obtained from one cow.

Fresh beef tripe (third stomach) blanched and served sashimi-style. It has a characteristic chewy texture and is enjoyed with a light vinegar-miso or sesame oil dressing.

Boiled pig's trotters. Rich in collagen, they have a gelatinous texture. Usually eaten with a vinegar-miso dip.

Pork ear (Mimi-ga). The cartilage has a pleasant chewy texture and is perfect as a snack with drinks.

A Korean stew where kalbi beef and vegetables are simmered in a sweet and savory sauce. The meat is fall-apart tender and well-infused with flavor.

A spicy stew centered around tofu. It features seafood like clams, and the hot tofu and spicy broth will warm you up.

A nourishing soup made by simmering a young chicken stuffed with glutinous rice, ginseng, and jujubes. The chicken is so tender it falls off the bone, with a mild flavor.

A spicy fermented dish made from salted cod innards. It has a chewy texture and a rich spicy and savory flavor, pairing well with rice and drinks.

Nori seaweed seasoned with sesame oil and salt. It has a crispy texture and fragrant flavor, perfect for eating as is or wrapping around rice.

Cold beer poured from the tap. It's an essential drink for a toast, as it cuts through the richness of yakiniku.

Bottled beer. You can pour it into glasses and enjoy.

A richly aromatic whiskey. Enjoy it on the rocks, with water, or to your preference.

A refreshing highball cocktail made with whiskey and soda. The carbonation pairs well with fried foods and meat dishes.

A highball with ginger ale added. The ginger flavor and sweetness make it easy to drink.

Japanese traditional rice wine. Can be enjoyed chilled or warm.

Japanese distilled spirits. Imo shochu has a unique sweet aroma, while mugi shochu has a fragrant and clean taste.

A fruit liqueur made by steeping whole green plums in alcohol and sugar. Its sweet and sour taste makes it easy to drink, enjoyable as an aperitif or dessert.

A non-alcoholic beer-tasting beverage. Even those driving or unable to drink alcohol can enjoy the beer experience.

Korea's most popular soju. It's clear with a slight sweetness and is typically drunk straight.

Soju made in Jeju Island, Korea. Made with volcanic bedrock water, it has a clean and pure taste.

A Korean herbal liquor made with various herbs, including ginseng. It has a distinctive aroma and golden color and is popular as a health tonic.

Traditional Korean cloudy rice wine. Made from rice, it features tartness and sweetness from lactic acid bacteria, and a slight carbonation. It has a smooth texture and is popular among women.

Makgeolli with a fragrant roasted rice flavor. It has a richer aroma and deeper taste than regular makgeolli.

Unpasteurized fresh makgeolli. It contains live lactic acid bacteria, featuring a refreshing fizziness and tartness from fermentation.

Another type of unpasteurized fresh makgeolli. Please enjoy its fresh taste.

A healthy liquor infused with ginseng. It has a unique earthy aroma and bitterness but is considered good for strengthening the body.

A classic sour with a strong lemon flavor. It's refreshing and pairs well with any dish.

A lemon sour approximately twice the size of a regular one. A great value for those who want to drink more.

A sour made with grapefruit juice. Enjoy the refreshing citrusy tartness and bitterness.

A sour made with whole pickled plums. By crushing the plum as you drink, the tartness and saltiness spread, making it refreshing.

Soju mixed with cider. A sweet and carbonated, easy-to-drink alcoholic beverage.

Soju mixed with oolong tea. A classic drink that doesn't interfere with the taste of food and refreshes the palate.

Soju mixed with jasmine tea. A refreshing drink with the floral aroma of jasmine.

Soju mixed with corn tea. An easy-to-drink liquor with the fragrant sweetness of corn.

Soju mixed with ginger ale. A cocktail-like drink with a blend of ginger flavor, sweetness, and carbonation.

Our recommended house wine. Choose between red, which pairs well with meat, or a refreshing white.

Wine served in a decanter. It contains several glasses' worth and is suitable for sharing.

Bottle of wine. Recommended for those who want to enjoy their meal at a leisurely pace.

A higher-grade bottle of red wine. Enjoy a deeper flavor.

A carbonated drink characterized by refreshing carbonation and sweetness.

A fruity juice made with orange juice.

A refreshing juice with the tartness and bitterness of grapefruit.

A clear carbonated beverage loved in Japan for a long time. It features a refreshing sweetness.

A type of Chinese tea. It helps cleanse the palate after rich, fatty dishes.

Tea flavored with jasmine flowers. Its elegant aroma helps you relax.

Roasted corn tea. It has a fragrant and slightly sweet flavor.

A carbonated drink with a pronounced ginger flavor. Its sharp kick is invigorating.