Tokyoxxx Premium 23

A platter of assorted Korean-style side dishes made from boiled vegetables seasoned with sesame oil, salt, and soy sauce. Enjoy the crisp texture and fragrant sesame oil. A classic dish for a palate cleanser or appetizer during yakiniku.

A simple dish of boiled bean sprouts seasoned with sesame oil and seasonings. Characterized by its light salty flavor and crisp texture, it's perfect as an appetizer.

Namul made with bracken (a mountain vegetable). It has a unique texture and flavor, typically seasoned with a sweet and savory soy sauce base. Rich in dietary fiber.

Namul made from shredded carrots seasoned with sesame oil. Characterized by the natural sweetness and vibrant color of the carrots.

A classic namul made with boiled spinach. The nutrients of the green-yellow vegetable pair well with the flavor of sesame oil.

A platter of three types of kimchi (napa cabbage, cucumber, radish, etc.). The spiciness of chili peppers, the sourness from fermentation, and the umami are harmonized. Enjoy it with yakiniku or as a standalone snack.

Chilled tofu topped with spicy chili oil and condiments. The smooth texture of the tofu and the stimulating spiciness whet the appetite.

A fermented food made by pickling napa cabbage in chili peppers and seasonings. It has a balance of spiciness, umami, and sourness, making it an excellent pairing with yakiniku.

Diced radish kimchi. It has a better crunch than napa cabbage kimchi and a satisfying crisp texture.

An appetizer made with pounded cucumbers, seasoned and topped with chili oil. It's spicy with a strong garlic flavor, perfect with drinks.

Cucumber kimchi. It's mildly spicy and characterized by the refreshing juiciness of the cucumber.

Boiled soybeans (immature beans) seasoned with salt. The beans are eaten out of the pods. Their simple, satisfying flavor is perfect with beer.

A delicacy made by dressing shark cartilage with plum paste (also known as Ume-suikyo). Characterized by the crunchy texture of the cartilage and the sourness of the plum, it pairs well with sake and shochu.

A cut from the diaphragm muscle, using high-quality meat. Although it looks like red meat, it has moderate fat, is tender, and has a rich umami flavor.

A cut from the diaphragm of a cow. Classified as offal, it has a texture and flavor close to red meat and is very popular.

The part of the beef's small intestine that is turned inside out to trap the fat. When grilled, the fat melts, offering a rich sweetness and chewy texture.

The first stomach of a cow (rumen). It's thick, white, and has a chewy texture. Its bland flavor pairs well with miso or salt-based sauces.

Fresh beef liver. Lightly seared to enjoy its rich, creamy flavor. Rich in iron.

The fourth stomach of a cow (abomasum). It is fatty, rich in flavor, and has a chewy texture.

The fourth stomach of a cow (heart). It has fine muscle fibers, offering a crisp, easy-to-bite texture. It's low in fat, healthy, and has a light flavor.

Rice, namul, meat, and egg served in a hot stone pot. The heat creates a crispy, fragrant layer of rice at the bottom. Mix well before eating.

A chewy noodle dish served in a cold soup. The sour soup is perfect for cleansing the palate after rich yakiniku. Topped with kimchi, cucumber, etc.

A spicy chicken curry rice dish. Enjoy the deep richness from long simmering and the aromatic spices.

A Korean mixed rice dish topped with namul, meat, egg, and other ingredients. It is eaten by adding gochujang (spicy miso) and mixing well.

Ramen with beef kalbi (short ribs). The beef bone-based broth is rich and often slightly spicy. The meat's umami dissolves into the soup.

Steamed white rice. An essential staple to eat with yakiniku.

An alcoholic beverage made by mixing shochu with green tea. It's refreshing, doesn't interfere with the taste of food, and its bitterness neutralizes the fat from the meat.

An alcoholic beverage made by mixing shochu with oolong tea. It's characterized by the fragrant oolong tea and has a clean finish.

A cocktail made by mixing shochu with soda water and lemon juice. Its refreshing acidity and carbonation are popular.

A carbonated cocktail based on shochu with lime juice. Enjoy a sharper acidity and bitterness than lemon.

A sour made with whole pickled plums. By crushing the plum as you drink, the sourness and saltiness spread, stimulating the appetite.

A sour made with green apple syrup or juice. Characterized by its sweet and sour fruity aroma.

A sour made with apple flavor. Enjoy the gentle sweetness of apple and the refreshing fizziness.

A sweet sour made with melon flavor. Characterized by its vibrant green color and dessert-like sweetness.

A sour made with Kyoho grapes (grapes). Enjoy the rich grape aroma and sweetness.

A sour made with the citrusy aroma of yuzu and the sweetness of honey. It has a sweet and sour, easy-to-drink flavor.

A sour made with the Japanese lactic acid drink 'Calpis'. It has a sweet and sour, milky flavor and is an easy-to-drink cocktail.

A sour made with red shiso extract. It has a unique refreshing aroma and acidity, making it light and crisp.