In The Middle by Kaizen Hemjaj

The entry-level buffet option covering basic yakiniku meats, seafood, sushi rolls, and side dishes.

A mid-tier option adding higher quality cuts of beef like Karubi and Tongue, along with sashimi and premium appetizers.

The ultimate experience with top-tier Wagyu beef cuts, premium seafood like scallops and salmon foie gras.

Fresh river prawns. Grill them whole until the shell turns orange and the meat is opaque. Sweet and firm flesh.

White fish fillet with a very mild flavor and soft texture. Cooks quickly on the grill.

Large green-lipped mussels served in the half-shell. Grill until the juices bubble. Briny and savory.

Whole squid or large pieces. Chewy texture with a mild sea flavor. Best grilled quickly to avoid toughness.

Sushi roll filled with crispy tempura shrimp. Topped with sauce and sesame seeds. Crunchy and savory.

Tilapia sushi. The fish has a clean, mild taste and firm texture. Served on a small ball of vinegared rice.

Crab stick sushi. Sweet and savory imitation crab meat served on sushi rice.

Seaweed salad sushi (Gunkan style). Seasoned wakame seaweed with sesame oil and seeds atop rice wrapped in nori.

Japanese sweet egg omelet sushi. Fluffy texture with a sweet, custard-like flavor.

Octopus sushi. The slice of octopus is boiled, offering a chewy texture and mild sweet taste.

Classic sushi roll with crab stick, avocado or cucumber, and coated in fish roe. Creamy and savory.

Sushi roll filled with salmon and spicy sauce. Offers a rich fatty fish taste with a kick of heat.

Simple sushi roll with fresh salmon in the center. Pure taste of fish and rice wrapped in seaweed.

Simple sushi roll filled with crab stick. Mild and sweet flavor.

Seasoned seaweed salad. Crunchy, refreshing, and nutty from sesame oil. Served as a side dish.

Creamy mashed potato salad with vegetables. Soft texture and mild savory taste.

Spicy fermented napa cabbage. Sour, spicy, and crunchy. Cleanses the palate between meats.

Boiled soybeans in the pod, lightly salted. Pop the beans out to eat. Nutty and fresh.

Small savory sausages. Grill them until the skin is crisp and snappy.

Sweet corn kernels and bacon bits served in a foil cup with butter. Grill until bubbling and hot.

Salad featuring shredded crab stick and fresh vegetables with dressing. Light and crisp.

Fried rice seasoned with garlic and soy. Aromatic and savory. A popular pairing with grilled meats.

Steamed short-grain white rice. Sticky and plain, perfect for balancing salty grilled meats.

Traditional soybean paste soup with tofu and seaweed. Warm, savory, and comforting.

A clear broth soup flavored with dried fish stock. Light and savory.

Rice bowl topped with tender braised pork belly. The pork is sweet and savory from the soy glaze.

Rice bowl topped with spicy beef. Rich meat flavor with a heat kick.

Korean-style mixed rice bowl with vegetables, meat, egg, and spicy gochujang sauce. Mix thoroughly before eating.

Scoop of sweet chocolate ice cream. Creamy and cold.

Scoop of classic vanilla ice cream. Sweet and aromatic.

Jelly dessert with a tart and sweet yogurt flavor. Refreshing finish to a meal.

Fresh slices of cantaloupe melon. Sweet, juicy, and fragrant.

Classic sweet carbonated soft drink.

Sugar-free version of the classic cola.

Lemon-lime flavored carbonated soft drink. Clear and refreshing.

Orange flavored soda. Sweet and citrusy.

Japanese green tea, available hot or cold. Earthy and palette-cleansing.

Premium loin cut. Leaner meat with good flavor. Grill briefly to keep it tender.

Boneless short rib. Rich marbling and very juicy. A classic yakiniku cut with strong beef flavor.

Top blade cut. A rare cut with a characteristic gristle line that becomes tender when grilled. Rich flavor.

Premium boneless short rib. Even more marbled than standard Karubi, melting in the mouth.

Sliced beef tongue. Chewy and resilient texture. Best enjoyed with lemon juice.

Rib finger meat found between the rib bones. Fatty and flavorful with a bit of texture.

Soup made with pork ribs. Rich broth with tender meat falling off the bone.

Spicy Korean stew with kimchi and tofu. Hot and savory.

Stewed beef tendon. Slow-cooked in soy-based broth until gelatinous and tender.

Raw octopus chopped and marinated in wasabi. Slimy texture with a sharp nasal kick.

Bite-sized appetizer featuring salmon, likely served on a cracker or small base.

Breaded and deep-fried shrimp. Crispy outside and tender inside.

Japanese-style coarse ground sausages. Juicy and snappy when grilled.

Salmon sushi topped with a spicy dressing. Rich and creamy with heat.

Classic salmon nigiri sushi. Fresh slice of salmon over vinegared rice.

Wagyu beef sushi. Lightly seared slice of beef over rice. Rich and savory.

Flounder fin sushi. Known for its rich fat content and slightly crunchy texture.

Salmon sushi topped with Saikyo miso sauce. Sweet and savory flavor profile.

Mackerel sushi. Cured fish with a strong, distinct flavor.

Saltwater eel sushi. Soft texture with sweet glaze.

Cooked shrimp sushi. Firm texture and mild sweet taste.

Sushi roll topped with seared salmon. Smoky flavor from the torching.

Sushi roll typically topped with salmon slices arranged like a flower. Rich and visually appealing.

Raw seasoned beef tartare. Mixed with egg yolk and sweet soy sauce. Silky and rich.

Fresh salad greens topped with salmon slices and dressing.

Salad topped with small white bait fish (shirao). Light and textured.

Pre-cooked shrimp served chilled or ready to eat. Firm and sweet.

Scallop and shrimp topped with cheese. Grill until melted and gooey.

Thick slices of fresh salmon. Rich orange color and fatty texture.

White fish with a high oil content. Very buttery texture when grilled.

Crustacean similar to lobster but flatter. Sweet meat in the tail. Grill in the shell.

Premium cuts of raw salmon served without rice. Soft, fatty, and melts in the mouth.

Large, thin slice of Wagyu beef. Grill quickly for seconds to enjoy the marbling.

Salmon roe sushi. The eggs burst with salty, oceanic juice.

Sushi combining salmon and rich goose liver. Decadent and creamy.

Freshwater eel sushi. Grilled and glazed with sweet soy sauce. Soft and savory.

Tartare of raw salmon seasoned with soy and sesame. Rich and savory.

Botan shrimp topped with cheese. Sweet shrimp meat complements the savory dairy.

Assortment of premium Wagyu beef cuts. Experience different textures and marbling levels.

High-quality skirt steak. Darker meat with intense beef flavor and tenderness.

Shoulder cut with a streak of gristle that turns gelatinous when cooked. Flavorful and tender.

Chuck flap cut. Highly marbled, resembling a cushion (zabuton). Extremely tender and rich.

Leaner cut from the round. Meaty texture with good flavor.

Rump cap or similar cut. Combines lean red meat with a layer of fat. Juicy and flavorful.

Classic beef ribs. High fat content ensures juiciness when grilled.

Thinly sliced premium short rib marinated for 'Yakisuki' style (grilled then dipped in egg). Sweet and savory.

Thinly sliced lean beef marinated for quick grilling. Best eaten with raw egg dip.

Beef tongue cut into thick cubes. Offers a pleasant crunchy texture when grilled.

Popular steak cut. Balanced ratio of meat and fat. Tender and juicy.

Meat from between the rib bones. Chewy and very flavorful due to fat and connective tissue.

Core of the ribeye steak. Very tender with fine marbling and rich taste.

Beef tongue slow-cooked in a savory stew. Very soft texture compared to grilled tongue.