Gyu-shige Ebara-nakanobu

A comprehensive all-you-can-eat course featuring 90 items including beef, pork, chicken, sides, and rice dishes. Guests have 120 minutes to enjoy a wide variety of yakiniku. Cook the meat at your table.

Unlimited drinks for 120 minutes, including sours, highballs, and cocktails. Beer is not included in this tier. Great for those who prefer mixed drinks.

The full all-you-can-drink experience including draft beer. Enjoy unlimited pours of beer along with all other cocktails and sours for 120 minutes.

Unlimited non-alcoholic beverages for 120 minutes. Includes sodas, juices, and teas. Perfect for children or those avoiding alcohol.

Beef short ribs, a staple of yakiniku. The meat is marbled with fat, offering a rich and juicy flavor. Grill quickly over high heat and enjoy with dipping sauce.

Leaner cuts of beef, often from the loin or round. Offers a meaty texture with less fat than kalbi. Grill gently to keep it tender.

Known as Harami, this is the skirt steak. It has a deep, robust beef flavor and a tender texture. Very popular for its savory taste.

Ground chicken meat formed into balls or patties. Soft and mild in flavor. Cook thoroughly until golden brown.

Juicy chicken thigh meat marinated for flavor. Tender and savory when grilled. Ensure it is fully cooked before eating.

Pork collar or shoulder with good fat distribution. Rich and flavorful. Grill until the fat renders and the edges crisp up.

Savory pork sausages with a snappy skin. Juicy and salty. Grill until browned and hot inside.

Slices of cured pork belly. Salty, smoky, and fatty. Grill until the fat is translucent and crispy.

A combination platter of bacon and sausages. Perfect for those who enjoy salty, cured pork products. Good for sharing.

Pork tongue slices. Offers a unique, slightly chewy but crunchy texture. Mild in flavor, typically eaten with lemon juice.

Pork intestine, often marinated. Chewy and fatty with a strong savory flavor. Grill until crispy to enjoy the texture.

Fresh liver, rich in iron and distinct metallic flavor. Soft and creamy texture when cooked. Grill carefully to avoid overcooking.

Hearty pieces of hormone (intestine). Very fatty and chewy. Best grilled until the fat sizzles and chars slightly.

A sampler plate of three different internal organs. Allows you to try various textures and flavors. Great for adventurous eaters.

Whole garlic cloves cooked in oil/butter inside a foil cup. Soft, sweet, and aromatic. Cook the foil packet on the grill.

Fresh cabbage leaves served with a savory miso dip. Crunchy and refreshing. Can be eaten raw or lightly grilled.

Sliced onions for grilling. They become sweet and tender when cooked. A classic accompaniment to barbecue.

Stalks of green onion (negi). Pungent and crisp. Grill until charred for a sweet and savory flavor.

Sliced green bell peppers. Slightly bitter and crunchy. Adds a fresh contrast to fatty meats.

Sections of sweet corn. Grill until hot and slightly charred. Sweet and juicy kernels.

A mixed platter of various vegetables. Provides a balanced selection. Grill them alongside your meat.

Spicy fermented napa cabbage. Tangy, garlicky, and hot. A classic Korean side dish that cuts through the grease of the meat.

Fermented radish cubes (Kakdugi). Crunchy texture with a spicy and sweet flavor profile. Refreshing between bites of meat.

Spicy cucumber pickles (Oi Kimchi). Crisp and cool with a spicy coating. Lighter than cabbage kimchi.

A platter featuring a variety of kimchi types. Perfect for tasting different textures and flavors.

Boiled bean sprouts seasoned with sesame oil and salt. Mild, nutty, and crunchy. A non-spicy vegetable side.

Seasoned royal fern stems. Earthy flavor with a soft, slightly chewy texture. A traditional namul dish.

A mixed plate of seasoned vegetables (namul). Provides a variety of mild, savory flavors to accompany the meal.

House special fresh green salad. Crisp vegetables with a savory dressing. A light starter to prepare for the meal.

Korean-style salad with lettuce and savory sesame oil dressing. Often topped with seaweed. Pairs excellently with grilled meat.

Shredded green onions dressed in seasoning. Pungent and spicy. Use it as a topping for your grilled meat.

Raw cabbage chunks dressed with a salted sauce. Crunchy and addictive. Cleanses the palate between fatty meats.

Steamed white rice. Fluffy and neutral. The perfect staple to accompany savory grilled meats.

Steamed rice topped with savory Korean seaweed sauce. Adds an umami kick to plain rice. Tasty enough to eat on its own.

Korean mixed rice dish with vegetables, meat, and egg. Stir everything together with the spicy sauce before eating. A complete meal in a bowl.

Light broth with wakame seaweed. Mild and soothing. Often drunk at the end of the meal or as a palate cleanser.

Chewy, thick noodles served in a cold, clear beef broth. Topped with kimchi, cucumber, and fruit for a sweet and tangy flavor. A refreshing dish from Morioka city.

Spicy beef soup with ramen noodles. The red broth is rich and savory with vegetables and egg. Warming and hearty.

Fruit-flavored frozen dessert. Icy and refreshing. A perfect light finish to a heavy meal.

Creamy frozen dessert. Sweet and smooth. Enjoy the classic flavor.