Charcoal-Grilled Yakiniku Izakaya Aburi Meidaimae

Napa cabbage pickled with chili peppers, garlic, etc. It has a good balance of spiciness and sourness, with umami from fermentation. Perfect to eat as is or as a palate cleanser with yakiniku.

Diced daikon kimchi. Characterized by its crunchy texture and the freshness of daikon. It has a sweetness within its spiciness.

A non-spicy or mildly spicy kimchi made with cucumbers. Enjoy the refreshing texture and light flavor of cucumbers.

A dish of long yam pickled in kimchi base. The crispiness and stickiness unique to long yam pair well with the spicy sauce.

A combination of several types of kimchi, such as napa cabbage kimchi, kkakdugi, and oi kimchi. Recommended for those who want to try various flavors and textures.

Raw vegetables for wrapping grilled meat and condiments. It balances the richness of the meat, allowing for a refreshing taste.

Chopped green onions mixed with salt sauce. As a yakiniku topping, it enriches the flavor when wrapped with meat.

Chopped green onions mixed with a spicy sauce. The sharp spiciness adds an accent and stimulates the appetite.

A condiment made from grated daikon radish and ponzu sauce. When dipped with grilled meat, it removes greasiness and provides a refreshing taste.

A salad topped with seared ingredients and bacon. The fragrant aroma stimulates the appetite, and it can be enjoyed refreshingly with vegetables.

A salad of lettuce and croutons with a creamy, cheesy dressing. A classic Western-style salad.

Korean-style salad of raw vegetables tossed in a sesame oil-based dressing. The fragrant sesame oil and saltiness enhance the sweetness of the vegetables.

Salt-boiled immature soybeans. The balance of bean sweetness and saltiness is exquisite, perfect as a snack with drinks like beer.

A dish of chilled tofu with a special sauce. Simple yet the sauce's flavor enhances the tofu's taste.

Thin seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and fragrant flavor, it can be eaten as is or wrapped with rice.

Thinly sliced raw onion. The spiciness has been removed, offering a crisp texture to be enjoyed with ponzu or dressing for a refreshing taste.

Boiled bean sprouts seasoned with sesame oil and seasonings. Retains a crisp texture, is light, and good as a palate cleanser.

Cucumbers smashed to allow flavor to penetrate. They have a good texture and are refreshing, perfect as an appetizer.

Fresh raw cabbage. Dipped in our special sauce or miso, the sweetness of the cabbage is enhanced. Also said to help prevent indigestion.

Thinly sliced, chilled tomatoes. Enjoy the natural sweetness and acidity of tomatoes, which refresh the palate.

Boiled minomachisu (beef's first stomach) dressed with plum paste. The chewy texture of the minomachisu and the sourness of the plum are a great match, making it a refreshing appetizer.

A spicy relish made from salted pollack intestines with chili peppers, etc. It has a chewy texture, rich spiciness, and umami, making it a great accompaniment to drinks.

An assortment of several types of seasoned vegetables (namul) such as bean sprouts, spinach, and bracken. The flavor of sesame oil stimulates the appetite.

Korean-style pancake generously filled with green onions. Crispy on the outside, chewy on the inside, served with sauce.

Beef tongue. Thinly sliced and seasoned with salt. It has a unique texture and is delicious when grilled and dipped in lemon juice for a refreshing taste.

Beef ribs. Well-marbled with fat, offering rich umami. A standard yakiniku menu item.

Meat from the diaphragm of a cow. Appears lean but is tender with moderate fat and is juicy. Characterized by a strong meaty flavor.

Meat from the shoulder to the back of the cow. Low in fat with a firm red meat flavor. Tender and easy to eat.

Pork neck meat. High in fat, it offers a crispy texture and the sweetness of juicy fat when grilled.

Beef large intestine cut into chunks without opening the tube. Filled with fat, it puffs up into balls when grilled. Characterized by a chewy texture and rich fat.

Pork tongue. It has a slightly firmer texture than beef tongue and a light flavor. Enjoy the chewy texture.

Meat from the temple and cheek of a pig. Low in fat, muscular, with a chewy texture and strong meaty flavor.

Part of the pork stomach (gizzard). Almost no fat, with a unique crunchy, chewy texture.

The aorta connected to the beef heart. As the name suggests, it has a firm, cartilage-like chewy texture. The flavor is bland.

Cartilage from the base of the pork tongue. It has a chewy texture and a rich flavor that intensifies with chewing; a rare cut.

Beef heart. Fine muscle fibers, with a crisp, easy-to-bite texture. Low in fat, rich in nutrients like iron, and has a strong flavor.

Beef's first stomach. Thick and white, with a characteristic chewy, elastic texture like a scallop. An offal with little gamey flavor and easy to eat.

Beef liver. Has a rich flavor and unique texture. Rich in iron and vitamins. Usually eaten well-cooked.

Beef's fourth stomach, also called Aka-senmai. Has moderate fat, offering a rich umami and chewy texture.

Beef small intestine turned inside out with fat enclosed. When grilled, the fat melts out, and the plump texture and rich sweetness fill your mouth.

Pork uterus. Small and thin, tube-shaped. Low in fat, with a crisp, popping, bland, and easy-to-bite texture; a rare cut.

Pork udder meat. A rare cut offering a soft, milky, creamy taste and unique elasticity.

Cartilage from the tip of the chicken's sternum, shaped like a Y. It has some meat attached, allowing you to enjoy both the chewy cartilage and the meat's umami simultaneously.

A platter of several types of the chef's recommended offal. Recommended for those who want to try various parts in small portions.

Choose any 3 items from the offal menu above.

A hearty set where you can choose any 5 items from the offal menu above. Perfect for sharing with a group.

The tenderest and fattiest part of the beef tongue's root. A premium cut offering a juicy, melt-in-your-mouth texture.

High-quality Kuroge Wagyu kalbi. Features fine marbling (fat), allowing you to savor its rich umami, sweetness, and tender texture.

Carefully selected, high-quality skirt steak. Thick, juicy, and tender. A luxurious dish where the meat's original flavor is strongly felt.

Kuroge Wagyu beef loin. Good balance of lean meat and fat, with a moist, tender texture and elegant flavor.

Kuroge Wagyu beef ribs. Enjoy the unique aroma and sweet fat of Wagyu at an affordable price.

Meat from between the ribs of Kuroge Wagyu (nakaochi) cut into cubes. Well-marbled and flavorful, with umami overflowing with each chew.

Diced skirt steak seasoned with salt sauce. The thick cut allows you to fully enjoy the juiciness of the skirt steak.

Neck meat of chicken. As it's a well-exercised part, the meat is firm, offering a chewy texture and rich umami.

Thigh meat of chicken. It has moderate fat, is juicy and tender. The skin becomes crispy and delicious when grilled.

Gizzard of chicken. Low in fat, with a characteristic chewy texture. Recommended to be eaten with salt grilling for a light taste.

Chicken sternum cartilage with meat attached, allowing you to enjoy the chewy cartilage and meat's umami simultaneously.

A dish of salted kalbi served with grated daikon radish and ponzu sauce. It neutralizes the richness of the kalbi, making it refreshing.

A dish of salted skirt steak served with grated daikon radish and ponzu sauce. Allows you to enjoy the juicy skirt steak refreshingly.

A stamina-filled menu item featuring thick-cut skirt steak grilled like a steak and served with a special garlic sauce.

Classic sausage. Grilling it on the net makes the skin crispy and fragrant, releasing the meat juices inside.

Spicy sausage. The sharp kick pairs well with beer.

Fresh horse meat sashimi. No gamey smell, with a delicate sweetness. Usually eaten with soy sauce, with garlic or ginger as condiments.

Thinly sliced horse meat mixed with a sweet and spicy sauce and egg yolk. Enjoy the rich flavor and smooth texture.

Beef tripe (minomachisu) briefly boiled and served sashimi-style. It has unique folds and a chewy, crisp texture. Often eaten with vinegared miso.

Fresh beef heart sashimi. Little gamey smell, with a crisp, easy-to-bite texture.

Menu item featuring shrimp grilled over charcoal. Enjoy the fragrant aroma, sweetness of the shrimp, and plump meat.

Sliced onions. When grilled, the spiciness disappears, sweetness increases, and they become tender.

Long green onions whose fragrance and sweetness are brought out by grilling. Delicious when eaten with meat.

Grilled long yam. The surface is browned, and the inside becomes fluffy, offering a different taste than raw.

Eggplant that becomes melty when grilled. Pairs excellently with sauces or soy sauce.

A type of mushroom. When grilled, its chewy texture is enhanced, and its aroma becomes more pronounced.

A mushroom rich in umami. Grilling brings out its aroma, and juicy liquid overflows.

A vegetable with a characteristic bitterness. Grilling mellows the bitterness and resets the richness of the meat's fat.

An economical set of various grilled vegetables. Recommended when you want to eat a balanced amount of vegetables.

Whole or sectioned garlic cloves baked in oil. Heating them gives them a fluffy, potato-like texture and a strong umami.

Three types of mushrooms steamed in aluminum foil. The mushrooms' umami is concentrated, resulting in a rich aroma.

Korean-style porridge. A dish of rice in a mild soup, with vegetables and egg. Not spicy, making it a perfect way to finish a meal.

Mixed rice topped with namul, meat, egg, etc. Eat after mixing well with gochujang (spicy miso).

Regular bibimbap topped with natto. Adds the stickiness and flavor of natto for a rich taste.

A dish of spicy beef soup with rice. The umami of the beef, sweetness of the vegetables, and spiciness of the chili peppers combine for a stamina-boosting meal.

Rice in a milky white soup made by simmering beef bones for a long time (Kkomsatang). Not spicy, with a rich and creamy flavor.

Bibimbap served in a hot stone pot. Characterized by crispy, toasted rice (nurungji). It stays hot until the end.

Stone-grilled bibimbap with added natto. The heat brings out the aroma of natto, creating a unique flavor.

Stone-grilled bibimbap topped with cheese. The melted cheese blends with the ingredients and rice, creating a rich and mellow flavor.

White rice. An essential item to eat with yakiniku.

Small portion of rice.

Large portion of rice.

A light soup with seaweed. Its gentle flavor washes away the richness of the yakiniku.

A fluffy soup with beaten egg. Gentle on the palate and liked by everyone.

Soup containing various vegetables. The sweetness of the vegetables is infused.

A milky white soup made by simmering beef bones for a long time. It has a rich and deep umami, but is simply seasoned and easy to drink.

A spicy soup made by simmering beef and vegetables. The spiciness of chili peppers and the richness of beef stimulate the appetite.

A refreshing cold noodle dish with a tangy soup. Perfect for finishing your meal after yakiniku.

Spicy yukgaejang soup with noodles. You can choose your noodle type. Eating it while sweating from the heat and spice is delicious.

Suntory Kakubin whisky mixed with soda water. A refreshing taste that pairs well with meals.

Highball made with Dewars whisky. Smooth and easy to drink.

Shochu mixed with oolong tea. It's refreshing and doesn't interfere with the taste of your meal.

A sour cocktail made with shochu, soda, and lemon juice. Characterized by its refreshing acidity.

A sweet and sour sour cocktail made with the lactic acid drink Calpis.

Shochu mixed with Kuro Oolong tea. Believed to have the effect of suppressing fat absorption.

Sour cocktail with fresh squeezed grapefruit juice. Enjoy the fresh fruitiness.

Sour cocktail with fresh squeezed lemon juice. Fragrant and refreshingly tart.

Chilled draft beer poured from the tap.

Sapporo Beer Draft Beer (Medium Mug). The go-to for yakiniku.

A way to drink shochu mixed with beer-flavored carbonated drink (Hoppy). Popular for being low-calorie and low-sugar.

Korean fermented rice wine. Made from rice, it is cloudy white with a balance of sweetness and acidity.

Cold oolong tea. Refreshes the palate.

A classic carbonated beverage.