Mishuku Tare Yakiniku Nonki

A luxurious course featuring our most popular menu items. It includes appetizers, salt-grilled and tare-grilled dishes, our signature red meat platter, a choice of finisher, and dessert, with all-you-can-eat freshly cooked rice.

A well-balanced course perfect for group dining. It includes popular cuts like tongue, liver, and harami, as well as our signature red meat platter and a choice of finisher.

This course features a platter of our signature "Aka" (red meat) and "Shiro" (offal) at a reasonable price, allowing you to enjoy a variety of cuts.

An additional all-you-can-drink plan exclusively for customers ordering a course meal.

A part of the flank steak, close to the fillet. It combines the tenderness of lean meat with the richness of fat, making it a very rare and flavorful cut.

A platter of thinly sliced, lightly seared cuts from four different parts. Enjoy the light texture like shabu-shabu and the savory aroma of yakiniku simultaneously.

Tender fillet meat served with green onions. Enjoy the lean, elegant red meat with the flavor of green onions.

Tender fillet meat seasoned with garlic. The garlic punch adds to the light red meat, stimulating the appetite.

Yukke-style dish made with low-temperature cooked liver. Enjoy a rich and creamy taste safely.

Fresh Wagyu beef sashimi seasoned with a salt-based sauce. A luxurious dish that allows you to simply enjoy the natural sweetness and umami of the meat.

A traditional Korean fermented food made by pickling napa cabbage with chili peppers and seasonings. It has a good balance of spiciness, sourness, and umami, making it a perfect palate cleanser for yakiniku.

Cucumber kimchi. Amidst the chili spiciness, enjoy the refreshing taste with the crisp texture and juiciness of the cucumber.

Kimchi made from diced radish. Characterized by its crunchy texture, the sweetness of the radish, and the spiciness of the chili peppers.

Kimchi made by pickling long yam. The crisp texture and the unique stickiness of the long yam pair well with the spicy sauce.

Kimchi combining mentaiko (spicy cod roe) and shiso (perilla). A unique dish with the umami of mentaiko and the refreshing aroma of shiso as accents.

A dish of salted and seasoned cod innards, similar to jeotgal. It has a chewy texture and rich umami, making it a great accompaniment to drinks.

Perilla leaves marinated in a special soy sauce tare. Its unique refreshing aroma and soy sauce flavor are perfect for wrapping rice and meat.

A dish of pickled plums mixed with kimchi seasoning. The sourness of the plum and the spiciness of the kimchi combine for a refreshing yet punchy flavor.

Kimchi made with fresh bell peppers. The crisp texture and slight bitterness of the bell peppers surprisingly match well with the spicy sauce.

A dish of creamy avocado mixed with kimchi seasoning. The rich texture and spicy flavor are exquisitely balanced.

An assortment allowing you to enjoy several types of kimchi at once. You can compare the textures and flavors of each vegetable.

A mix of various types of namul (vegetables seasoned with sesame oil). Allows you to enjoy the flavors of different vegetables at once.

Boiled broccoli seasoned with sesame oil and salt. The sweetness of the broccoli and the nutty aroma of the sesame oil pair well.

Thinly sliced, lightly seared beef tongue served with ponzu sauce for a refreshing taste. Enjoy the savory aroma and the tongue's chewy texture.

Boiled third stomach of beef (センマイ) served sashimi-style. It has a unique, folded texture and is eaten with a dipping sauce like vinegared miso.

Thinly sliced beef cartilage, served sashimi-style. Characterized by its unique, chewy texture.

A premium cut using the particularly tender root part of the beef tongue. It is fatty and has a juicy flavor.

A classic yakiniku dish: beef tongue seasoned with salt. It has a good balance of elasticity and umami, and is typically enjoyed with a squeeze of lemon juice.

Beef tongue flavored with garlic. The garlic flavor stimulates the appetite and enhances the umami of the tongue.

Beef tongue topped with plenty of chopped green onions. Wrap the green onions with the grilled tongue to enjoy the aroma and texture.

A platter featuring half garlic tongue (Garitan) and half green onion tongue (Negitan).

The tip part of the beef tongue. It is lean with a firm texture, and its flavor intensifies with chewing.

Additional chopped garlic to grill with meat or use as a condiment.

Additional chopped green onions to eat with meat. It pairs particularly well with salted beef tongue.

An assortment of seasonal vegetables to grill alongside your meat.

Our signature red meat cut. It has little fat and allows you to fully savor the rich, original flavor of the meat.

Premium red meat of even higher quality. It has a soft, fine texture and an elegant flavor.

Meat from around the ribs (short plate). It is fatty and offers a rich, juicy flavor typical of yakiniku.

A part of kalbi with particularly beautiful marbling. Its melt-in-your-mouth fatty sweetness and tenderness are its appeal.

A high-quality cut from the back muscles (loin). It has a good balance of fat and lean meat, with a tender texture.

A dish where sagari (diaphragm muscle) is enjoyed with butter. The rich flavor of the lean meat is enhanced by the richness of the butter.

Harami (diaphragm) seasoned with tare sauce. It is tender, juicy, and pairs excellently with the sauce, making it a rice-enhancing dish.

Harami (diaphragm) seasoned with salt tare. It has a refreshing taste that allows you to directly savor the meat's umami.

Chopped green onions for topping meat. Adds color and flavor.

White rice carefully cooked in a pot for each order. The fluffy, freshly cooked deliciousness is a perfect match for yakiniku.

Our recommended offal cuts. Often a mix of various parts, allowing you to enjoy different textures.

High-quality, fresh, and non-gamey beef liver. It has a rich umami and sweetness, and is exquisite when lightly seared.

Beef liver. Rich in iron and has a deep flavor.

Beef heart. It is lean and has a crisp, easy-to-eat texture that is light.

Small intestine of beef. It has plenty of fat, and when grilled, it offers a plump texture and a burst of sweet, juicy fat.

The lower part of the beef tongue. It is slightly tough due to the sinew but has a rich flavor that intensifies with chewing.

Fourth stomach of beef. Also called akasenmai, it has moderate fat and a chewy texture, with a rich umami flavor.

First stomach of beef (ミノ) seasoned with tare sauce. It has a chewy texture like a scallop and is a mild-tasting cut.

First stomach of beef (ミノ) seasoned with salt tare. It is refreshing and has a unique chewy texture.

Second stomach of beef. Named for its honeycomb-like appearance. Characterized by its unique elasticity and the uneven surface that holds sauce well.

A dish combiningミノ (first stomach) with perilla leaves (shiso). The chewy texture of theミノ is complemented by the refreshing aroma of perilla, making it a light dish.