Yakiniku & Naengmyeon Daiju

Thinly sliced beef, characterized by its fine and tender texture. Often eaten with a raw egg yolk sauce, it offers a melt-in-your-mouth flavor.

Beef diaphragm. Close to lean meat in texture, it's characterized by its juiciness and unique chewiness. Often seasoned with sauce, it pairs well with rice.

A rare cut from the upper shoulder of beef, with very fine marbling. Characterized by its melt-in-your-mouth tenderness and delicate fatty sweetness. Recommended to enjoy with wasabi soy sauce or lightly with salt.

Beef first stomach. Its unique chewy texture is appealing. Fresh ones have little odor and offer a fragrant flavor and texture when grilled. Try with salt or miso sauce.

The base of the beef heart. Characterized by its chewy texture and mild flavor. It's recommended to lightly sear fresh pieces and enjoy simply with salt or sesame oil.

A rare cut from the upper shoulder of beef, with very fine marbling. Characterized by its melt-in-your-mouth tenderness and delicate fatty sweetness. Recommended to enjoy with wasabi soy sauce or lightly with salt.

The most tender part of beef tongue, with a good amount of fat. Often served thick-cut, it's traditionally grilled simply with lemon juice and salt.

Beef tongue. Often served thinly sliced, it's characterized by its chewy texture and mild flavor. Enjoyed lightly with lemon juice and salt.

Beef ribs. A classic yakiniku cut with a good balance of lean meat and fat. Enjoy its juicy and rich flavor. Pairs excellently with sauce.

High-quality beef ribs. More fatty and tender than kalbi, with a melt-in-your-mouth texture and rich flavor.

Beef diaphragm. Although it looks like lean meat, it is offal, and is tender and juicy. It is healthy yet provides a satisfying meaty flavor.

High-quality beef diaphragm. Softer than regular harami, with concentrated flavor. A very popular cut for yakiniku.

A luxurious cut of beef diaphragm, sliced extra thick. Thick and juicy, with flavor that overflows with every chew. Recommended for special occasions.

Thinly sliced beef, characterized by its fine and tender texture. Often eaten with a raw egg yolk sauce, it offers a melt-in-your-mouth flavor.

Beef from the back. Fine-grained, tender lean meat with a delicate, clean flavor. It has a moderate amount of fat, allowing you to enjoy the original flavor of the meat.

High-quality roast beef. Characterized by its fine marbling and the rich flavor of its delicate fat. It's tender and has a characteristic sweetness.

Beef rump. It has the solid meaty flavor of lean meat while also being tender. Recommended for those who prefer healthier options.

One of the most tender cuts of beef. Low in fat, with very fine marbling and a delicate flavor. Recommended to grill rare to medium-rare.

Daiju's specialty steak. Thick-cut meat grilled generously, offering a juicy flavor bursting with meat juices.

Although the meat fibers are abundant and it's often used in stews, when grilled, it offers a unique texture and deep flavor. Grill slowly and savor the taste as you chew.

A platter of recommended cuts selected by the chef. Enjoy the taste and texture of various cuts at once. Perfect for sharing with a group.

Beef liver. Rich in nutrients, characterized by its smooth texture and rich flavor. Lightly searing it is recommended.

Beef small intestine. It has a lot of fat, and when grilled, it offers a plump texture and a melt-in-your-mouth sweetness. Be careful not to burn it.

Beef fourth stomach. Similar in texture to lean meat, it has a moderate chewiness and rich flavor. Grilling enhances its aroma.

Pork uterus. Characterized by its unique chewy texture and delicate flavor. Recommended to eat simply with salt or sesame oil.

Beef tracheal cartilage. Very tough, but characterized by a unique chewy texture and deep flavor that spreads with chewing. Takes a little time to grill.

Beef cheek meat. Although it becomes tender when simmered due to its gelatinous nature, yakiniku offers a unique chewiness and rich flavor.

Beef large intestine. Characterized by a moderate amount of fat and a firm texture. When grilled, the sweetness of the fat spreads, pairing well with rice and beer.

Beef fourth stomach (gala). Characterized by a texture similar to lean meat and a rich flavor. It's a popular yakiniku cut and can be enjoyed with various seasonings.

Beef heart. Also called 'hatsu'. It has a firm texture, a chewy bite, and a delicate yet deep flavor.

Beef first stomach. Its unique chewy texture is appealing. Fresh ones have little odor and offer a fragrant flavor and texture when grilled. Try with salt or miso sauce.

The base of the beef heart. Characterized by its chewy texture and mild flavor. It's recommended to lightly sear fresh pieces and enjoy simply with salt or sesame oil.

The sinewy part of harami. Retains the unique flavor of harami while offering a firmer chew. Grill thoroughly and enjoy.

A platter of assorted fresh hormones of the day. Enjoy the textures and flavors of various hormones at once.

Korean side dish made by boiling various vegetables and wild vegetables and seasoning them with sesame oil and condiments. Refreshing and perfect as a palate cleanser.

A simple namul made by seasoning bean sprouts with a crisp texture with sesame oil and soy sauce. For when you want to easily incorporate vegetables.

A Korean delicacy made from salted cod intestines, mixed with chili peppers and seasonings. Characterized by its chewy texture and spiciness, it's perfect with drinks.

Pork trotters simmered for a long time. Characterized by its jelly-like, jiggly texture and rich flavor. Rich in collagen.

Fragrant Korean seaweed. Can be enjoyed in various ways, such as wrapping yakiniku or eating with rice.

Cold tofu topped with kimchi, gochujang-based sauce, and sesame oil. It has a refreshing taste with a spicy accent.

Thinly sliced beef tripe (senmai) that has been blanched and chilled. Characterized by its unique chewy texture and delicate flavor. Served with miso vinegar or sesame oil and salt.

Thinly sliced fresh beef heart (hatsu) sashimi. Characterized by its firm texture and clean, mild flavor. Simply seasoned with sesame oil and salt.

Lightly seared yukke made with thinly sliced fresh beef, mixed with egg yolk and a sweet and savory sauce. Enjoy the flavor of raw meat and a roasted aroma simultaneously.

Daiju's original specialty salad. Fresh vegetables with our special dressing, perfect as a palate cleanser during yakiniku.

A simple salad seasoned with a light salad dressing. For when you want to wash away the richness of yakiniku.

Fresh lettuce and perilla leaves for wrapping yakiniku. Wrapping meat, sauce, kimchi, etc., allows you to enjoy various flavors.

A leafy vegetable with a unique aroma and flavor. Wrapping yakiniku with it spreads the aroma in your mouth, stimulating your appetite.

Salad made with finely chopped cabbage and a mayonnaise-based dressing. Characterized by its creamy and mild taste.

Napa cabbage kimchi, a representative Korean pickle, made by fermenting cabbage with chili peppers, garlic, and fish sauce. Characterized by its spiciness, sourness, and complex umami from fermentation.

Kimchi made by cutting daikon radish into cubes and pickling it with chili peppers and seasonings. Characterized by the crisp texture of the daikon and its sweet and spicy flavor.

Kimchi made by scoring cucumbers lengthwise and stuffing them with seasonings. Characterized by the crisp texture of the cucumber and its refreshing spiciness.

Yam fries seasoned with kimchi sauce, offering a crisp and slightly slimy texture. Enjoy its unique texture and spicy flavor.

A platter of assorted kimchi. Enjoy the flavors and textures of various kimchi, such as napa cabbage kimchi, kkakdugi, and oi kimchi, all at once.

A mild soup based on chicken bone broth with fluffy beaten egg. Its simple flavor pairs well with any dish.

A refreshing soup made with wakame seaweed and chicken bone broth. Rich in minerals and perfect as a palate cleanser.

A spicy and rich Korean traditional soup made by simmering beef and vegetables. Can also be made into kuppa by adding rice.

A spicy and rich soup made by simmering beef kalbi, with a deep flavor and richness. Pairs excellently with rice and warms the body.

A rich, milky soup made by simmering beef tail for a long time. Rich in collagen and said to be good for vitality.

A milky white, mellow soup made by simmering beef bones and meat for a long time. It is deeply flavorful and gently warms the body.

A Korean mixed rice dish topped with colorful namul, meat, and egg. Mix well with gochujang before eating.

Korean dish of rice added to soup. Here, rice is added to various soups, creating a style similar to porridge.

Korean cold noodles with chewy noodles and a light beef bone broth. Perfect for hot summer days or as a finishing dish after yakiniku.

Daiju's specialty Kalbi Udon. The rich soup and chewy udon noodles combine to create a dish that warms you from the inside out.

White rice, essential for yakiniku. Available in small, medium, and large sizes.

A set meal featuring juicy, tender harami yakiniku as the main dish, served with rice, soup, and a side dish.

A luxurious set meal featuring premium yakiniku, served with rice, soup, and a side dish.

A set featuring Morioka Naengmyeon with our homemade soup, served with a mini soboro rice bowl. A satisfying combination of naengmyeon and rice.

A set of Kalbi Udon with chewy noodles and rich soup, served with a small rice bowl. An advantageous menu that allows you to enjoy both noodles and rice.

A bento box that allows you to enjoy yakiniku restaurant taste at home. It includes classic yakiniku, rice, and side dishes in a balanced way.

A slightly luxurious yakiniku bento box made with high-quality meat. Recommended for special occasion lunches or dinners.

A bento box featuring grilled pork toro. The sweetness of the fat in pork toro pairs perfectly with rice.

A classic cold dessert. Choose from two flavors: vanilla and chocolate.