Wagyu Yakiniku Seijo Daijin

A cut from the belly of wagyu beef with particularly good marbling (fat). Characterized by a melt-in-your-mouth texture and rich fatty sweetness. Enjoy the fatty flavor without overcooking.

High-quality kalbi with a good balance of fat sweetness and meat umami. Tender and juicy. Pairs exceptionally well with rice and ssamjang.

Tender tongue from the base of the cow's tongue. It has a unique elasticity and umami, and is typically enjoyed with lemon juice for a refreshing taste.

A lean cut with a strong red meat flavor. It is tender and allows you to fully appreciate the natural taste of the meat. Be careful not to overcook.

Wagyu sirloin named after the restaurant. Enjoy the balance of tender red meat and moderate fat.

Lean sirloin with less fat. The meat fibers are fine-grained, offering a light flavor. Can also be enjoyed with Tsukimi Tare (sauce with egg yolk) for a milder taste.

A very rare, premium cut from the diaphragm muscle. It looks like lean meat but has moderate fat and a deep umami, making it extremely tender.

A thick-cut skirt steak. Enjoy the overflowing juices and juicy texture with every bite.

Meat between the ribs, rich in fat and with a deep flavor. It has the umami unique to meat around the bone and is enjoyed with salt for a refreshing taste.

A dish where slices of beef tail are grilled. Rich in collagen, you eat the meat around the bone by sucking on it. It has a rich, deep flavor.

Wagyu sirloin seasoned spicy. The stimulation of chili peppers combined with the meat's umami creates a dish that whets the appetite.

The underside of the tongue. It has a chewy texture and a rich flavor that deepens with each bite. It also has more fat than regular tongue.

The red part near the tip of the tongue. It is lean and has a distinct, chewy texture. It has a light flavor.

Beef large intestine (shimacho). It has thick fat, and when grilled, it offers a springy texture and rich sweetness. The trick is to grill it from the skin side.

The fourth stomach of a cow, also known as the red tripe. It has a chewy texture, with the sweetness of fat and a rich, deep flavor.

Beef liver. Rich in iron and with a deep flavor. Characterized by its unique taste and smooth texture. Best when well-cooked.

The heart of a cow. It is low in fat and has a crisp, clean texture. It has a mild flavor and is easy to eat.

An economical set featuring a variety of offal (internal organs) on one plate. Enjoy different textures and flavors at once.

Chicken thigh meat. Juicy and rich, it doesn't easily become dry when grilled. Delicious when the skin is grilled to a crisp.

Cartilage from the tip of the chicken's sternum. Characterized by its unique chewy texture. It has a little meat attached, allowing you to enjoy both texture and flavor.

Chicken neck meat. It's a well-exercised part, so the meat is firm, with a springy texture and rich umami.

Pork belly meat with layers of red meat and fat. When grilled, the fat melts, making it juicy. Served with miso.

Ground meat stuffed into a casing. Enjoy the crispy skin and the juicy meat juices inside. Popular from children to adults.

Thinly sliced fresh raw beef, mixed with a special sauce and egg yolk. Rich umami and a smooth texture are exquisite. Legally permitted raw meat that meets hygiene standards.

Exceptionally fresh, high-quality beef liver. Completely free of gamey odor, with a sweet taste. A rare item, limited in quantity. Best when well-cooked.

Fresh, high-quality beef heart. Even less gamey than regular Hatsu, with a prominent crisp texture. Limited quantity.

Beef tripe (senmai) that has been blanched and served sashimi-style. It has a unique chewy texture and is typically eaten with a vinegared miso sauce.

Fresh raw shrimp marinated in sweet and spicy Yangnyeom (Korean mixed seasoning). The sweetness of the shrimp and the spiciness of the sauce pair well.

A Korean fermented pickle made by salting napa cabbage with chili peppers, garlic, and salted seafood. A classic side dish with a good balance of spiciness, sourness, and umami.

Boiled bean sprouts seasoned with sesame oil and salt. Characterized by its crisp texture and the fragrant flavor of sesame oil.

Kimchi made with cucumbers (oi kimchi). The freshness of the cucumber and the spiciness are a good match, making it refreshing to eat.

Octopus seasoned with kimchi sauce. The chewy texture of the octopus and its spiciness make it an ideal accompaniment to drinks.

Perilla leaves with a unique aroma, pickled in a soy sauce-based marinade. Exquisite when used to wrap rice.

A dish where beef tongue is slowly simmered in a salt-based broth. It is so tender it falls apart and has a light flavor.

A creative dish with stewed tongue stuffed into bell peppers. The bitterness of the bell pepper matches the umami of the tongue.

Thin seaweed seasoned with sesame oil and salt. Crispy texture, delicious eaten as is or wrapped with rice.

Fresh green chili peppers. Very spicy but with a refreshing flavor. Eat with meat for an accent.

A fresh vegetable set for wrapping grilled meat. Includes items like sunny lettuce and miso, allowing you to enjoy meat in a light and healthy way.

Whole garlic cloves or individual cloves are baked in oil. Heating makes them fluffy and sweet.

A mushroom rich in umami. Its aroma intensifies when grilled, and juicy juices overflow.

Grilled long green onions. Crispy on the outside, tender and sweet on the inside.

Chopped cabbage. Its sweetness increases when grilled. A vegetable that is gentle on the stomach.

Green bell pepper. Roasting mellows its bitterness, making it a good accompaniment to meat dishes.

Steamed white rice. Eating it with yakiniku allows the meat's fat and sauce to mingle, making it more appetizing.

A mini rice bowl topped with yukhoe (raw meat) seasoned with salt sauce. The sweetness of the meat and the saltiness complement the rice.

A mild soup with beaten egg. Characterized by fluffy egg and a light broth.

A cloudy soup made by simmering beef tail for a long time. It has a rich, deep flavor and is packed with nutrients.

A cloudy soup made by simmering beef bones for a long time. It has a mellow and creamy taste. Not spicy, but gentle.

A red soup made by stewing beef and vegetables in a spicy broth. A hearty dish where the spiciness of chili peppers and the umami of beef meld together.

Luxurious curry rice made with Kuroge Wagyu beef. A deep, rich flavor where the sweetness of wagyu fat fuses with spices.

Homemade pudding made in-house. Rich egg flavor and a smooth texture. Perfect for cleansing the palate after a meal.

A refreshing, icy treat with a ramune (lemonade soda) flavor. Its crisp sweetness and coolness help cut through the richness of yakiniku.

All-you-can-drink plan for children. Covers soft drinks.