Yakiniku Jackal (formerly Sumibi Yaki Horumon Kaname)

Beef's third stomach (senmai) with the skin removed and whitened. Chewy texture, mild flavor, easy to eat.

Lightly seared fresh wagyu heart (hatsu). Crisp texture and delicate umami.

Lightly seared wagyu yukke. A rich dish mixed with egg yolk and a sweet and savory sauce.

Pork stomach (guts) sashimi. Characterized by a chewy texture.

Thick-cut, particularly tender part of the beef tongue. Juicy and satisfying.

Classic beef tongue. Recommended to eat with a refreshing lemon sauce.

Trimmings from the edges when forming tongue. Same taste as regular cuts, great value.

Wagyu beef skirt steak (diaphragm). Very tender, with a rich meaty flavor and sweet fat. Market price.

Muscle from the beef diaphragm. Looks like red meat but is offal, tender and juicy.

The part of the skirt steak with tendons attached. Chewy and intensely flavorful.

Meat from the back of wagyu beef. Fine-grained texture with moderate fat.

Diced wagyu red meat. Enjoy the pure meat flavor.

Meat from around the ribs, with plenty of fat. Characterized by its rich fatty sweetness.

Fresh beef liver. Sweet and rich flavor. Cook thoroughly before eating.

Beef heart. Low in fat, with a crisp, tender texture.

Beef's first stomach. Thick and with a chewy texture.

Beef large intestine. Has plenty of fat, and becomes sweet when grilled. Characterized by its striped pattern.

Cartilage from pork or other animals. Enjoy the hard, chewy texture.

Pork vocal cord cartilage. A very rare cut with a unique chewy texture.

A platter of 3 types of offal with a good texture.

Daily special offal. From 600 yen.

Spicy sausage mixed with chili peppers.

An economical platter mixing several types of offal. Enjoy the flavors and textures of various cuts.

Thinly sliced domestic beef. Irregularly shaped but flavorful.

Pork tongue. Slightly chewier than beef tongue, with a light flavor.

Upper part of the pig's cheek (temple area). Tender with little fat.

Easily cut pig's trotters. Rich in collagen with a springy texture. Grilled and eaten.

Beef small intestine turned inside out to trap the fat. Juicy when grilled, with overflowing fat.

Beef cheek. A well-exercised muscle, resulting in a rich flavor and firm texture.

Fresh napa cabbage kimchi, not overly fermented. Crisp texture.

A Korean-style salad of red leaf lettuce and other greens tossed in a salt-based dressing.

Boiled bean sprouts seasoned with sesame oil and salt. A classic side dish.

Garlic heated on the grill and eaten with sesame oil. Fluffy texture.

Tenderly simmered wagyu tendon, served with a refreshing ponzu sauce.

Thin seaweed seasoned with sesame oil and salt. As a snack or with rice.

Fermented pollack roe seasoned with chili peppers, etc. Chewy texture and spiciness that pairs well with alcohol.

Crispy long yam seasoned with wasabi flavor. A snack.

Dish of chicken hearts and long green onions simmered in garlic oil.

Bread for dipping in oil from dishes like ajillo.

Lemon to add to meat or drinks.

A herb with a unique aroma. Enjoy changing the flavor by eating it with meat.

Grated daikon radish and ponzu sauce. A condiment to enjoy fatty meat with a refreshing taste.

The restaurant's original spicy soup noodles. Characterized by a rich spiciness, perfect for finishing a meal.

Rice topped with namul, kimchi, and natto. Mix well before eating.

Daily special rice dish. Please ask staff for details.

Korean-style noodles served in a cold broth with chewy noodles. Popular as a finishing dish after yakiniku.

A mild soup with fluffy egg.

White Rice.

Chopped scallions and seasoning served over rice. Delicious on its own or with yakiniku.