Shao Rou Shi Song Wu Shi San Ci

Thinly sliced beef tongue seasoned with salt. Characterized by its unique chewiness and light umami. Recommended to lightly sear and eat with lemon juice.

A luxurious thick-cut beef tongue dish. Its thickness allows you to more intensely enjoy the juicy meat juices and firm texture. The umami spreads with each chew.

Meat from around the ribs of a cow, with fine marbling (sashi). The rich sweetness of the fat and the umami of the meat spread throughout your mouth. Pairs excellently with rice and drinks.

A cut from the shoulder to the back. Fine-grained meat with a tender texture. Moderate fat, allowing you to fully taste the natural umami of the lean meat.

Thick-cut fatty kalbi. It's voluminous, and when grilled, the surface becomes fragrant and the inside becomes juicy. It provides a strong sense of satisfaction from eating meat.

The part of the ribeye from the back (Kaburi). It's prone to marbling, a rare cut where you can enjoy a rich taste and unique texture.

Kalbi marinated in a special sauce in a pot. The sauce soaks into the meat, and it becomes fragrant when grilled. Often marinated with vegetables.

A dish of thick-cut steak grilled generously. Good balance of lean meat and fat, allowing you to directly enjoy the meat's umami. Enjoy it at your preferred doneness.

Raw vegetables for wrapping grilled meat. They refresh the palate from the richness of the meat and add a crisp texture. Even more delicious when wrapped with miso and garlic.

Fresh pork liver. Rich in iron and has a deep flavor. Grilling it well and eating it with sesame oil and salt enhances its flavor.

Pork large intestine (Shiro). Characterized by its elastic chewiness and the sweetness of the fat that seeps out as you chew. Delicious when grilled until crispy.

Beef liver. Smooth texture and unique sweetness. If grilled carefully without overcooking, you can enjoy a melt-in-your-mouth texture.

Beef heart. Characterized by a muscular, crisp, and easily breakable texture. The taste is light and has little odor.

Beef intestines (Shima-cho, etc.). Has plenty of fat and a rich umami. Grill from the skin side to trap the fat's flavor.

The first stomach of a cow. Popular for its thick, chewy, unique texture. It has a light flavor and is often cut to make it easier to eat.

The particularly thick and high-quality part of the mino (Uminomo). You can enjoy a sweet flavor like scallops and an elegant texture.

High-quality mino seasoned with salt sauce. The light saltiness enhances the sweetness of the mino, making it perfect as a snack with drinks.

Chicken cartilage (Yagen or knee). The crunchy, firm texture is addictive. Low in calories, usually eaten lightly seasoned with salt and lemon.

Thinly sliced beef tongue. Cooks quickly and can be eaten by lightly searing. The chewy texture and salty flavor stimulate the appetite.

Angus beef kalbi. Good balance of lean meat and fat, with tender meat. Juicy and rich flavor.

Angus beef ribeye. Low in fat and healthy, with fine-grained meat. It's light and easy to eat.

The diaphragm of a cow. Looks like lean meat but is tender and has a strong offal flavor. Not too fatty, offering a deep flavor, a popular cut.

An economical assortment of thinly sliced kalbi. The thinness is perfect for wrapping around rice. You can easily enjoy the sweetness of the fat.

Thick-cut nakaochi (meat between the ribs). Because it's close to the bone, it has a rich umami and a chewy texture.

Kalbi with the bone attached. The umami from the bone seeps into the meat, resulting in a rich flavor. It's also good to eat it heartily by hand.

Nakaochi kalbi marinated in a special sauce. The sauce tenderizes the meat and it is well-seasoned.

A hearty steak. You can strongly feel the umami of the lean meat. Also recommended for sharing.

Kurobuta pork belly (Sanmai niku). The fat is sweet, and the lean meat is rich. It becomes fragrant when grilled, and you can enjoy the umami of the fat.

Pork neck meat. Has a unique crispy texture and is fatty. Popular to eat lightly seasoned with salt and lemon.

Cubes of Iberian pork from Spain. Characterized by nutty-flavored fat and rich lean meat.

Iberian pork belly. The fat has a low melting point and a melt-in-your-mouth sweetness. A luxurious pork flavor.

Pork cheek meat (Kashira). Because it's a part that moves a lot, it's muscular and chewy, but the taste is rich and contains gelatinous components.

Bone-in lamb. Tender and juicy, with the characteristic flavor of lamb. Holding the bone and biting into it allows you to fully enjoy the meat's umami.

Lamb loin. Primarily lean meat, tender, and with a mild flavor, making it easy to eat. Popular as a healthy yakiniku option.

Chicken thigh meat. Has moderate fat, and when grilled, the skin becomes crispy and the meat becomes juicy. A classic flavor loved by everyone.

Thinly sliced duck meat. You can enjoy the rich fat and deep flavor of duck. It's fragrant when lightly grilled.

Sausage with a coarse texture. When grilled, the casing pops and meat juices overflow. Enjoyed by both children and adults.

Lamb skewers. Often eaten with spices (like cumin). You can easily enjoy the flavor of lamb.

Fatty pork jowl grilled on a skewer. It becomes fragrant when grilled and the sweetness of the fat is juicy.

Nakaochi (Geta) from beef skewered. Offers the rich umami from around the bones in an easy-to-eat skewer style.

Vegetables for wrapping meat. The fresh texture cleanses the palate.

Sliced onion. Grilling removes its pungency and brings out its sweetness.

Its unique bitterness pairs well with yakiniku sauce. The colors are also vibrant.

Becomes soft and chewy when grilled, and absorbs sauce and fat well.

Fragrant long leek. Grilling the surface enhances its sweetness and makes it more aromatic.

Young corn. Has a crunchy texture and a subtle sweetness.

A vegetable with a crisp texture like bamboo shoots. It has a mild sweetness and is popular in Chinese and Taiwanese cuisine.

Thinly sliced pumpkin. Becomes fluffy and sweet when grilled.

Enoki mushrooms wrapped in aluminum foil and grilled with butter. The richness of the butter and the texture of the enoki are irresistible.

A mushroom characterized by its thick stem. You can enjoy an elastic texture like abalone.

A classic fragrant mushroom. When grilled, it releases juice containing umami components.

Sliced potatoes. Crispy on the outside and fluffy on the inside when grilled.

Garlic fried in oil. Fluffy, sweet, and full of energy.

A thick Japanese long leek. It has a strong sweetness and aroma, and becomes soft and creamy when grilled.

Sweet corn. When grilled with a little soy sauce, it becomes fragrant grilled corn.

Juicy zucchini. Becomes sweet and juicy when grilled.

Sliced yam (Nagaimo). Can be eaten raw, but becomes crispy and fluffy when grilled.

A set of recommended vegetables. You can enjoy various types of grilled vegetables at once.

A representative autumn fish. It's fatty, and the slight bitterness of its innards pairs well with sake.

Fatty mackerel. The skin is crispy, the flesh is fluffy, and it has a strong umami.

A fish that lives in clear streams, Ayu (sweetfish). It has a unique aroma and is also called "fragrant fish." It has a light and elegant taste.

Salmon fillet. Has a moderate saltiness and fat, perfect as a side dish for rice.

The part behind the gills of yellowtail (Kama). It's the fattiest part, offering a melt-in-your-mouth texture and rich umami.

Eel grilled with a sweet and savory sauce. The fluffy meat and the fragrant sauce are appetizing.

Hokke from Hokkaido. Thick, fatty, and the flesh flakes off easily, making it easy to eat. A standard izakaya menu item.

Ground fish paste, deep-fried. Becomes fragrant when lightly grilled and is delicious with ginger soy sauce.

Capelin with roe. Can be eaten whole, from head to tail. You can enjoy the popping texture of the roe inside.

Shell-on shrimp. Grilling makes the shells fragrant, and the meat becomes sweet and plump.

Sashimi-grade scallops from Hokkaido. Large and intensely sweet. Lightly seared scallops that are fresh enough to be eaten as sashimi.

A whole squid grilled. Delicious with soy sauce or mayonnaise, it pairs well with drinks.

Sweet potato shochu. Has a unique sweet aroma and rich body.

A variation of Kuro Maru.

A straightforward and easy-to-drink authentic sweet potato shochu. The low-temperature distillation suppresses the strong smell of sweet potato.

Shochu from Miyazaki Prefecture. Fruity and easy-to-drink taste.

A classic shochu made with black koji fermentation. Characterized by a syrupy sweetness and a crisp, clean finish.

Shochu made with the sweet potato variety "Murasaki Masari". You can enjoy its elegant aroma and clear sweetness.

Uses the orange-colored sweet potato (Tamakane). Characterized by fruity aromas like peach and orange.

Barley shochu aged for a long time. You can enjoy its mellow mouthfeel and rich aroma.

A barley shochu famous as "The Napoleon of the Downtown". A clear taste with noクセ (クセ), goes well with any dish.

iichiko's premium line. More refined aroma and deeper flavor.

Japan's representative whisky. Sweet aroma and a dry finish. Perfect for highballs.

A world-famous Scotch whisky. Complex and balanced taste due to blending techniques.

Japanese single malt whisky. Delicate and elegant aroma, rich and sweet taste.

A prestigious Scotch whisky. Characterized by a creamy, honey-like sweet aroma.

Single malt made with traditional methods. Rich and smooth taste.

A representative of Speyside malts. You can enjoy its fruity, floral aroma.

Referred to as the "Rolls-Royce of Single Malts". Characterized by a rich flavor derived from sherry casks.

A smooth and easy-to-drink single malt. Popular for its well-balanced taste.

Red and white wine. Can be chosen to pair with meat dishes or seafood.

Plum wine made with Kishu plums. Characterized by a rich aroma, deep body, and moderate acidity.

A liqueur made with plenty of yuzu juice. The refreshing citrus aroma and acidity cleanse the palate.

Long-aged Shaoxing wine. It has a mellow and deep flavor, and pairs well not only with Chinese cuisine but also with meat dishes.

Taiwan's representative high-alcohol distilled spirit. It has a very strong aroma and sweetness, and a powerful finish. Usually drunk straight.