Tare-Souce Yakiniku KIN-NIKUYA

Assortment of beef includingカルビ (kalbi),ロース (roast),サガリ (sagari), andタン (tongue). Seasoned with special sauce or miso, and grilled at your table. Recommended to eat with the accompanying chilled green peppers.

Assortment of 4 types of offal (hormone). Seasoned with a sweet and spicy Korean-style marinade (yangnyeom). Characterized by the sweetness of the fat and the spiciness of the sauce, it is best enjoyed grilled.

Pork jaw meat seasoned with a sweet and spicy sauce. It has a chewy texture and the flavor intensifies with each bite. Enjoy it grilled as a snack.

Beef tripe seasoned with a sweet and spicy sauce. Characterized by its chewy and firm texture. Best enjoyed grilled.

Beef diaphragm meat from the rib side (sagari). It looks like lean meat and has a tender texture, pairing well with sweet and spicy sauce.

A classic yakiniku dish of beef belly (kalbi) seasoned with a sweet and spicy sauce. It's fatty and juicy.

Beef shoulder and back meat (roast). It has moderate fat, is tender, and has a rich umami flavor. The sweet and spicy sauce goes well with rice.

Raw green peppers chilled in ice water. Their crisp texture and slight bitterness are a great palate cleanser for rich, sauced yakiniku. Recommended to eat with the meat.

A rich dipping sauce containing raw egg yolk. When mixed with grilled meat, it creates a mellow and savory flavor.

Homemade sauce made with plenty of chopped chives. The flavor of chives and the spicy sourness of the seasonings refreshingly cut through fatty offal and yakiniku.

Refreshing slices of tomato. Eating them between bites of yakiniku refreshes your palate, making it a side dish that allows you to eat endless amounts of meat.

A Korean fermented food made by pickling napa cabbage with chili peppers and seasonings. It has spiciness and sourness, making it perfect as a palate cleanser for yakiniku.

Napa cabbage kimchi made with more chili peppers than regular kimchi, resulting in a very spicy finish.

Diced radish kimchi. Enjoy its crunchy texture and refreshing juiciness.

Cucumber kimchi. Characterized by the spicy kick of chili peppers and the refreshing crunch of cucumber.

A unique dish of pickled plums seasoned in a kimchi style. It has a distinctive flavor combining the sourness of plums and the spiciness of kimchi.

Whole青森県産 (Aomori Prefecture) garlic pickled as kimchi. The intense flavor and spiciness of garlic will whet your appetite.

A platter featuring several types of kimchi, such as napa cabbage kimchi, kakuteki (radish), and oi kimchi (cucumber).

Boiled bean sprouts seasoned with sesame oil and salt, a Korean home-style dish. It has a crisp texture and is refreshing.

An assortment of several types of vegetable namul (seasoned vegetables) such as bean sprouts, komatsuna, daikon radish, and bracken fern. A colorful and healthy dish.

Well-chilled sliced tomatoes. Simple, but you can enjoy the sweetness and acidity of the tomatoes.

A bowl full of shredded cabbage. Topped with a special dressing, it's a dish you can eat a lot of.

A Korean-style salad seasoned with a dressing based on sesame oil and salt. Primarily uses leafy greens like sunny lettuce.

A salad topped with plenty of Korean seaweed. The saltiness of the seaweed and the flavor of sesame oil pair well with the vegetables.

A luxurious salad topped with roasted beef tongue. Enjoy the umami of the tongue and the freshness of the vegetables.

Salt-boiled soybeans (edamame). A classic snack that's hard to stop eating.

A set of salted cod milt (chanja) and Korean seaweed. The chewy texture and spiciness of chanja pair well with the seaweed.

Thinly sliced onions topped with egg yolk. Mix the mellowed onions and rich egg yolk before eating.

Thin seaweed seasoned with sesame oil and salt. It has a crispy texture and is delicious on its own or wrapped with rice.

Garlic cloves baked whole in aluminum foil with oil. Heating makes the garlic fluffy and enhances its sweetness.

Beef tendon dish simmered for a long time until tender. Seasoned with soy sauce or miso base, it has a melt-in-your-mouth texture.

Fresh raw oysters. We use safe and creamy oysters from the Seto Inland Sea. Eat them as they are with a squeeze of lemon.