YAKINIKU INOUE SHIBUYA

A Korean home-style dish of vegetables such as bean sprouts and spinach, seasoned with sesame oil and seasonings. It features a refreshing salty taste and the aroma of sesame oil. Perfect as a snack with drinks or as a palate cleanser.

An assortment of napa cabbage kimchi, kakuteki (radish), and oi kimchi (cucumber). Enjoy the spiciness of chili peppers, the tang of fermentation, and the umami of the vegetables. Eating it with yakiniku refreshes your palate.

Napa cabbage kimchi made in-house. A fermented food with a balance of chili spiciness and vegetable sweetness. Enjoy its crisp texture.

Cucumber kimchi. It is mildly spicy and characterized by the freshness of the cucumber and its crunchy texture. It is a refreshing and easy-to-eat dish.

Kimchi made from diced daikon radish. The sweetness of the radish and the spiciness of chili peppers combine for a crunchy texture.

Naganashi (long yam) kimchi. The crisp texture and slimy quality unique to long yam pair well with the spicy sauce.

Namul made with avocado and cucumber, seasoned with sesame oil. Enjoy the creaminess of avocado and the crunchiness of cucumber simultaneously.

Boiled bean sprouts seasoned with sesame oil and salt. It has a crisp texture and is a classic appetizer.

Thinly roasted seaweed seasoned with sesame oil and salt. It has a crispy texture and a fragrant flavor, and is delicious on its own or wrapped with rice.

A Korean-style pancake. It has a crispy exterior and a chewy interior, with ingredients like vegetables. Please enjoy it with our special sauce.

A spicy salted fermented dish made from salted cod roe, seasoned with chili peppers. It has a unique crunchy texture and a rich spiciness, making it an ideal accompaniment to drinks.

Thinly sliced raw beef, mixed with seasonings and egg yolk. Enjoy the melt-in-your-mouth texture and the sweetness of the meat. Please mix well before eating.

The third stomach of a cow (senmai), carefully processed to be white. It has a crunchy texture and a mild, refreshing taste. It is commonly eaten with vinegar miso or sesame oil.

Sashimi made from the thickest part of the beef's first stomach (mino). It has a resilient chewiness and a bland taste. Enjoy the texture of fresh hormone.

A special salad named after our restaurant. It uses plenty of fresh vegetables and is seasoned with our original dressing. Enjoy it refreshingly between yakiniku courses.

A half-size portion of the Inoue Salad. Recommended for those dining alone or who want a smaller salad.

A salad featuring fresh tomatoes. The acidity and sweetness of the tomatoes refresh your palate.

A healthy salad with tofu and wakame seaweed. Enjoy the smooth texture of tofu and the chewiness of wakame. It pairs well with a Japanese-style dressing.

A value set featuring an assortment of three recommended fresh hormones. Enjoy various textures and flavors at once.

Beef small intestine. It is rich in fat and characterized by its plump texture and melt-in-your-mouth sweetness. This cut is often referred to as "hormone" in general.

Beef large intestine. Characterized by the striped pattern on its surface. It has a thicker skin than kopuchan and a chewier texture. Enjoy the sweetness of the fat and its moderate chewiness.

The first stomach of a cow (mino). It has a thick, chewy texture and a bland taste. It is served with cuts to make it easier to eat.

The fourth stomach of a cow, also known as Aka-senmai. It is fatty, has a rich flavor, and a firm chewiness.

Beef liver. Rich in vitamins and iron. Fresh liver has little odor and a unique rich flavor and sweetness. Please cook thoroughly before eating.

A thick-cut portion of the heart (hatsu) with good fat content. It is muscular with a crisp, easy-to-bite texture and a mild, bland taste.

Thigh meat from "Daisen Chicken", a famous brand from Tottori Prefecture. It is characterized by its moderate firmness and juicy umami. It becomes even more delicious when the skin is grilled to a crisp.

Chicken neck meat (seseri) seasoned with yuzu pepper. As it's a well-exercised muscle, the meat is firm and has a plump texture and rich umami. The refreshing spiciness of yuzu pepper complements it well.

Pork belly from Kagoshima's Kurobuta pork. It has sweetness in the fat, and the meat is tender and easily cut. Grilling it releases a fragrant aroma that stimulates the appetite.

Pork neck meat (Pork Toro). It is fatty and has a unique, crisp texture. Eating it with wasabi soy sauce suppresses the richness of the fat and allows you to enjoy the umami.

An assortment of seasonal vegetables. Grilling them over charcoal brings out their natural sweetness. Enjoy them between meat dishes.

An assortment of several types of mushrooms. They become fragrant when grilled and are a healthy dish.

Garlic is fried in sesame oil. Enjoy the fluffy texture and the fragrant aroma of garlic. A dish full of stamina.

Leafy vegetables for wrapping grilled meat. A set also includes vegetable sticks and perilla leaves. Enjoy meat refreshingly and healthily.

A representative Korean soup made by simmering beef and vegetables in a spicy broth. Its rich spiciness stimulates the appetite.

A soup made by slowly simmering beef kalbi. It has a rich flavor with the umami of the meat dissolved in it. It is slightly spicy.

A soup made by simmering beef bones and tail for a long time until milky white. It has a mellow, creamy, and deep richness without spiciness.

A light soup with plenty of vegetables. It has a mild flavor and is perfect for cleansing your palate after a fatty meal.

A simple soup with wakame seaweed. Enjoy the aroma of the sea and the flavor of sesame oil. A standard soup at yakiniku restaurants.

A mild soup with fluffy beaten egg. Recommended for those who dislike spicy food or for children.

A spicy stew (jjigae) with tofu as the main ingredient. The spiciness of chili peppers and the mildness of tofu combine to warm you from the core.

A spicy stew (jjigae) containing seafood. It has a deep flavor and spiciness from the seafood broth.

A mixed rice dish topped with namul, meat, and egg. It is commonly eaten after mixing well with gochujang (spicy miso).

Bibimbap served in a hot stone bowl. The rice becomes crispy (okoge), offering a fragrant flavor. Please enjoy it while it's piping hot.

Fried rice with a garlic flavor, served in a hot stone bowl. The garlic aroma stimulates the appetite, and you can enjoy the crispy texture of the scorched rice.

Fluffy white rice, cooked to perfection. It pairs perfectly with yakiniku sauce and is the Japanese style of eating yakiniku with meat.

A chewy noodle dish served in a cold soup. The tangy soup refreshes your palate after fatty dishes. Popular as a finishing dish for yakiniku.

Cold noodles topped with pickled plum and grated daikon radish. The sourness of the plum and the grated radish make it even more refreshing.

A spicy ramen based on kalbi soup. The rich meat umami and spiciness coat the noodles, making it a hearty dish.

Hand-pulled somen noodles, a specialty of Shimabara, Nagasaki Prefecture. They are firm and have a smooth, slippery texture. Enjoy them refreshingly with cold broth.