Jojoen Shinjuku Central East Exit Branch

Classic beef tongue seasoned simply with salt. It has a distinctive chewy yet crisp texture. Best enjoyed grilled quickly and dipped in lemon juice.

Premium beef tongue slices served with seasoned shredded leeks. The savory leeks complement the rich meat flavor. Grill carefully to keep the leeks inside.

Extra thick cuts of high-quality beef tongue. Offers a satisfying meaty bite and juicy texture. Grill slowly to cook through.

The highest grade of beef tongue available. Extremely tender with superior marbling. Melts in the mouth with a rich savory flavor.

A sampler platter featuring three different styles of beef tongue. Perfect for comparing textures and preparations. Great for sharing.

Standard beef short ribs, known as Kalbi. Marbled with fat for a juicy, rich taste. Marinated in a sweet and savory sauce.

Higher quality beef ribs with better marbling. More tender and flavorful than the standard ribs. Grill lightly to enjoy the melting fat.

Top-tier beef ribs with exquisite shimofuri (marbling). Exceptionally soft and rich. A luxurious yakiniku experience.

A platter containing standard, deluxe, and super deluxe beef ribs. Allows you to taste the difference in meat grades. Recommended for rib lovers.

Cuts of beef rib with a high fat content. When grilled, the fat renders down, creating a burst of savory juice. Very rich and filling.

Harami, the skirt steak diaphragm cut. Darker meat with a strong, beefy flavor and tender texture. Less oily than ribs but very juicy.

Side muscle of the tenderloin marinated in a pot. The marinade tenderizes the meat and adds deep flavor. Grill until caramelized.

Skirt steak marinated in a jar with sauce and vegetables. The long marination makes the meat incredibly soft. Sweet and savory flavor profile.

Thick cuts of beef rib marinated in a jar. Packed with flavor from the sauce and veggies. Grill until the outside is slightly charred and crispy.

Chuck roll cut in a special 'Sudare' (lattice) pattern. This cutting technique ensures even cooking and tenderness. Very juicy and visually impressive.

Lean strip loin beef. Offers a clean, meaty taste without excessive fat. A lighter option compared to ribs.

High-quality loin cut thinly for quick grilling. Tender and delicate texture. Usually eaten by wrapping it around rice or vegetables.

Shoulder loin cut into thick steaks. Rich flavor with a good balance of lean meat and fat. Satisfying to chew.

Tenderloin fillet, the softest cut of beef. Very lean with a mild, refined flavor. Grill gently to prevent overcooking.

Premium cut of tenderloin. Even softer than the standard fillet. A luxurious, melt-in-the-mouth texture.

Deluxe lean loin seasoned with salt and served with shredded leeks. Light and flavorful. The leeks add a nice crunch and aroma.

The finest sirloin cut. Highly marbled and incredibly juicy. Rich beef flavor that spreads in your mouth.

Thinly sliced super deluxe sirloin with salted leeks. Combines the richness of sirloin with the freshness of leeks. Grill quickly.

The center cut of the tenderloin, known as Chateaubriand. The rarest and most tender part of the beef. An ultimate luxury steak experience.

A premium assortment of the best Wagyu cuts. Includes sirloin, ribs, and fillet. The perfect way to enjoy top-quality Japanese beef varieties.

The first stomach of the cow (rumen). Thick, chewy, and crunchy texture. Marinated in a savory sauce to mask any gamey flavor.

Beef rumen seasoned with spicy salt and served with leeks. The spice adds a kick to the crunchy meat. Great with alcohol.

Small intestines, rich in collagen and fat. Chewy texture with a burst of fatty juice. Grill thoroughly until golden brown.

Beef intestines with a spicy salt seasoning. The heat cuts through the richness of the fat. Served with shredded leeks.

Fresh beef liver marinated in sauce. Rich, creamy, and distinctive iron flavor. Must be cooked thoroughly before eating.

Thick slices of liver served with salt and sesame oil dip. The sesame oil enhances the flavor. Cook well until the center changes color.

A variety platter of organ meats including rumen, intestine, and liver. Marinated in sauce. Ideal for those who enjoy different textures.

Traditional fermented napa cabbage with chili pepper. Spicy, sour, and crunchy. A classic accompaniment to yakiniku.

Kkakdugi, made from cubed daikon radish. Crunchy texture with a refreshing, slightly sweet and spicy taste.

Oi-sobagi, stuffed cucumber kimchi. Crisp and refreshing with a mild spice level. Great for cleansing the palate.

Kimchi made with fresh celery stalks. Offers a unique aromatic crunch and spicy flavor. A modern twist on traditional kimchi.

Spicy fermented leafy green vegetables. Rich in vitamins and packs a strong chili punch. Savory and distinct.

Fresh tomatoes marinated in kimchi seasoning. Juicy and sweet with a spicy kick. A refreshing appetizer.

Raw squid strips dressed in spicy kimchi sauce. Chewy texture with the sweetness of seafood. Pairs well with sake or beer.

A platter featuring a variety of kimchi types like cabbage, radish, and cucumber. Best way to try different flavors.

Kimchi served in a cold, tangy brine (Dongchimi). Less spicy and very refreshing. Often eaten with noodles or heavy meat.

Signature green salad dressed with Jojoen's famous savory sesame dressing. Crisp lettuce and cucumber. A must-order side dish.

Fresh salad greens tossed in a spicy kimchi dressing. Combines the crunch of a salad with the flavor of kimchi.

Salad featuring mineral-rich seaweed (wakame). Dressed with a light vinaigrette. Smooth texture and oceanic flavor.

A spicy side dish of shredded leeks and hot green chili peppers. Very sharp and pungent. Enhances the flavor of grilled meat.

Fresh basket of lettuce leaves (Sanchu). Used to wrap grilled meat, rice, and miso paste. Adds freshness to the meal.

Perilla leaves marinated in soy sauce and spices. Served with rice. The leaves have a unique minty, herbal flavor.

Korean-style steak tartare. Thin strips of raw beef seasoned and topped with an egg yolk. Rich, creamy, and savory.

Boiled and chilled sirloin beef slices. Served cold with a dipping sauce. Refreshing and tender meat dish.

Savory Korean pancake filled with seafood and green onions. Crispy on the outside and soft inside. Served with a soy-vinegar dip.

Steamed oxtail meat. Tender and gelatinous, easily falling off the bone. Simple savory flavor.

Steamed savory egg custard containing abalone. Silky smooth texture with the luxury taste of shellfish. Served warm.

Whole garlic cloves deep-fried until golden. Soft, sweet, and nutty flavor without the raw sharpness. Great for energy.

Stir-fried sweet potato glass noodles with vegetables and meat. Seasoned with soy sauce and sesame oil. Sweet and savory.

Cold appetizer with scallop sashmi and jellyfish. Interesting contrast between soft scallop and crunchy jellyfish. Refreshing taste.

Prepared white omasum (third stomach) of the cow. Cleaned thoroughly for a white appearance. Crunchy texture, served with sweet-sour chili paste.

Japanese-style rolled omelette (Dashimaki Tamago). Fluffy and juicy, made with dashi stock. Savory with a hint of sweetness.

Fresh raw seaweed seasoned with sesame oil and spices. Simple, healthy side dish with a slippery texture.

Assortment of boiled vegetables (bean sprouts, spinach, etc.) seasoned with sesame oil and salt. A staple Korean side dish.

Sheets of dried seaweed (nori) toasted with sesame oil and salt. Crispy and savory. Eat with rice or as a snack.

Spicy salted cod entrails (Changja). Chewy texture with a very strong, salty, and spicy flavor. Perfect accompaniment to alcohol.

Soft tofu served cold with toppings and a spicy dressing. Light and healthy appetizer.

Naengmyeon, cold noodles in chilled broth. Thin, chewy noodles made with buckwheat. Served with vinegar and mustard.

Cold noodles with a thicker texture, made with egg. Chewy and satisfying. Served in a chilled, savory broth.

Standard cold noodles with buckwheat. Refreshing and palate cleansing after a heavy meal of grilled meat.

Thicker egg-based cold noodles. Served in a cold broth. A hearty and cooling dish.

Bibim Naengmyeon, spicy cold noodles without soup. Mixed with hot pepper paste (gochujang). Sweet, spicy, and tangy.

Thick egg noodles mixed with spicy gochujang sauce. A flavorful dish with a good kick of heat.

Spicy beef soup with vegetables and thick noodles. The broth is rich and spicy. Very warming.

Noodle soup featuring tender beef ribs. The broth is savory and meaty. A hearty meal in a bowl.

Milky white bone broth soup with noodles. Made by simmering ox bones and meat for hours. Rich, creamy, and mild flavor.

Warm udon noodles in a gentle soup with vegetables and egg. Comforting and mild. Note: contains beef stock.

Spicy Korean stew (Jjigae) served with thick udon noodles. Hot, spicy, and packed with flavor. Served boiling hot.

Spicy soft tofu stew with beef tendon. The tendon adds a gelatinous texture and rich flavor. Served bubbling hot.

Jojoen's signature stew with tofu and kimchi. A classic Korean soup with a balanced spicy and savory taste.

Spicy beef soup with shredded beef and vegetables like bracken fern and bean sprouts. Rich red broth. Very flavorful.

Spicy soup containing chunks of beef ribs. Similar to Yukhoejang but with fatty rib meat. Savory and hearty.

Traditional Korean soup made by slow-simmering ox bones and meat. The broth is milky white and rich. Non-spicy.

Clear broth soup with plenty of seaweed (wakame). Light, savory, and healthy. A common side soup.

Gentle soup with fluffy egg drop. Mild flavor. Good for warming the stomach.

Rice topped with vegetables and meat, served in a super-hot stone bowl. The rice gets crispy on the bottom. Mix everything together with gochujang.

Mixed rice dish with assorted vegetables, meat, and egg. Served in a regular bowl (not hot stone). Mix with spicy sauce to eat.

Rice porridge (juk) made with abalone. Smooth, savory, and easy to digest. Considered a delicacy and health food.

Rice served in a mild vegetable and egg soup. Comforting and light. 'Gukbap' means soup and rice.

Rice mixed into spicy beef soup. A hearty one-bowl meal. The rice soaks up the flavorful red broth.

Rice soup with chunks of tender beef ribs. Richer and fattier than Yukhoejang. Savory and filling.

Rice served in creamy ox bone broth. Mild and nutritious. The soup coats the rice grains for a smooth texture.

Steamed white rice. Essential accompaniment for Yakiniku.