Yakiniku Keirakuen

An assortment of two types of carefully selected Kuroge Wagyu beef. Enjoy small portions of high-quality meat with fine marbling. Grill to your desired doneness.

An assortment of three types of carefully selected Kuroge Wagyu beef. This generous portion can be shared among multiple people, allowing you to enjoy the different flavors and textures of each cut.

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 spicy salted fermented pollack intestine, marinated with chili peppers, garlic, etc. Its chewy texture and spicy flavor make it an ideal accompaniment to drinks.

A dish combining spicyチャンジャ (chanja) with mellow cream cheese. Enjoy the balance of flavor and texture by wrapping it in Korean seaweed.

Boiled and chilled beef tripe (senmai) sashimi. It has a unique chewy texture and is eaten with a sweet and sour miso sauce (chojang) for a refreshing taste.

A mix of boiled vegetables seasoned with sesame oil and salt. Mixing with Korean seaweed enhances the aroma and makes it a perfect palate cleanser.

Boiled and chilled pig's feet. They have a jiggly, gelatinous texture and are rich in collagen. They are typically eaten with a sweet and sour miso sauce.

Spicy stir-fried gizzards seasoned with spices. The unique chewy texture of the gizzards and the spicy seasoning pair perfectly with beer.

Thinly sliced beef tongue seasoned with salt. Lightly grill and dip in lemon juice for a refreshing taste.

Salt-seasoned, slightly thick-cut beef tongue made from high-quality beef tongue. It's tender and juicy, with flavor that intensifies as you chew.

Rare Kuroge Wagyu tongue. It's extremely tender and melts in your mouth. Enjoy its natural sweetness with wasabi and dashi soy sauce for a refreshing taste.

A cut from the diaphragm muscle of a cow. It looks and feels like lean meat, offering a tender, rich meat flavor. It's less fatty and healthy.

A premium cut of skirt steak with excellent marbling (fat). It's even more tender than regular skirt steak and offers a juicy flavor.

Thickly cut skirt steak with slits made for easier cooking. Enjoy its hearty appearance and the meat juices that spread throughout your mouth.

Large skirt steak marinated in our special sauce, served in a pot with vegetables. The sauce is well-infused, and the fragrant aroma when grilled whets the appetite.

Skirt steak seasoned with plenty of garlic. The punch of garlic combined with the umami of the skirt steak makes this a stamina-boosting dish.

Meat between the ribs, also called 'geta kalbi'. It has the rich umami characteristic of meat around the bone and a pleasant sweetness from the moderate fat.

This is a lean cut, characterized by its fine texture and tenderness. It's less fatty and light, allowing you to savor the natural flavor of the meat.

Cubed short rib. Because it's thick, it retains its juices well, and when you bite into it, juicy fat overflows.

Thinly sliced kalbi that you eat by wrapping it with scallions. The sauce flavor and the aroma of the scallions match perfectly, making it a dish that goes well with rice.

Kalbi from Sendai beef, which has received the highest rating. This luxurious dish features beautiful marbling and a melt-in-your-mouth sweetness of the fat.

This is a high-quality cut of Sendai beef kalbi with excellent marbling. It is extremely tender and offers a rich umami and sweetness.

A rare cut from inside the shoulder blade of a cow. It has very fine marbling, offering a rich flavor and a melt-in-your-mouth texture.

This is a particularly high-quality lean cut of Sendai beef. Rare cuts are served daily, offering an exquisite balance of lean meat flavor and fat. It's recommended not to overcook it.

A rare cut from a part of the shoulder, named after its chili pepper-like shape. It has a strong red meat flavor, and juicy meat juices overflow as you chew.

Bone-in kalbi from Miyazaki beef, one of Japan's leading brand wagyu. The meat around the bone is particularly flavorful, and it's best enjoyed by grilling it heartily and biting into it.

A part of the beef tongue with many tendons. It has a firm texture and becomes more flavorful the more you chew. It pairs well with drinks.

The thick part of the beef's first stomach (minomo). It has a light flavor and a popular crispy texture similar to scallops.

Fatty cuts like beef large intestine (shimacho). Enjoy the plump, sweet fat and elastic texture. Grill well to remove excess fat.

The beef's fourth stomach. Also called 'aka-senmai', it has moderate fat and a rich umami flavor. It has a firm texture and is popular among offal lovers.

This menu item is grilled beef tripe (senmai). It's characterized by its pleated appearance and chewy texture. It's light and refreshing.

This is the small intestine of beef, cut into a tube shape. It's filled with fat on the inside, and when grilled, the fat melts out, making it very juicy.

Beef liver. Rich in iron and has a deep flavor. Overcooking can make it dry, so it's best eaten lightly seared, but please cook fresh ingredients thoroughly.

An assortment of various types of offal that you can enjoy at once. You can compare the textures and flavors of each cut.

This is a Korean dish where you grill and eat thinly sliced pork belly from the "Kirishima Pork" brand. Wrap the crispy grilled pork with vegetables and kimchi in lettuce and eat.

Pork neck meat (p-toro). It has marbling and offers a sweet, fatty flavor and a crispy texture when grilled.

Thigh meat from "Daisen Chicken," a brand chicken from Tottori Prefecture. It's characterized by its juicy, rich flavor and moderate chewiness.

Juicy sausages made from coarsely ground pork. The skin becomes crispy when grilled, and the meat juices flow out from the inside. Popular with both children and adults.

An assortment of seasonal vegetables. Grilling them with meat provides a good balance of nutrients and acts as a palate cleanser.

An assortment of several types of mushrooms. They become fragrant when grilled and offer a healthy, flavorful taste.

Sliced king oyster mushrooms. They have a chewy texture similar to abalone, and their sweetness increases when grilled.

Garlic is typically cooked with oil in a foil wrap. It becomes fluffy and is a dish that pairs well with drinks.

Enjoy grilled whole shrimp on the net. Grilling enhances its aroma, and you can enjoy the sweet, plump flesh.

Sliced squid grilled and eaten. If not overcooked, it's tender and delicious. Soy sauce or mayonnaise pairs well.

Large scallops grilled and enjoyed. The thick adductor muscle is sweet and juicy when grilled.

An assortment of seafood such as shrimp, squid, and scallops. Recommended for those who want to enjoy seafood as well as meat.

Finely chopped scallions. They add a refreshing flavor when eaten with salt-grilled tongue or kalbi.

A ponzu sauce set with scallions and citrus acidity. Recommended when you want to eat fatty meat in a refreshing way.

Condiments for enjoying meat in a Japanese style. The spiciness of wasabi and the umami of dashi soy sauce enhance the flavor of lean and marbled meats.

Chilled tofu topped with a spicy Korean-style sauce. It's refreshing and perfect as an appetizer or snack.

A salad of tofu and vegetables with a Korean-style dressing. It's healthy, filling, and popular with women.

Our restaurant's special salad made with crisp vegetables like daikon radish and mizuna. The richness of the sesame dressing and the flavor of Korean seaweed are a great match.

A simple salad mainly featuring romaine lettuce (sanchu). Dressed with a sweet and sour dressing (like choregi dressing), it pairs perfectly with meat.

Raw leafy vegetables for wrapping meat. Wrapping them with miso and garlic along with the meat makes it refreshing and aids digestion.

Our restaurant's specialty cold noodles. Featuring firm noodles and a cold soup with a rich dashi broth, it's the perfect way to finish your yakiniku meal.

A cold noodle dish with a refreshing, sour soup. Topped with kimchi, cucumber, etc., it offers a smooth, slippery texture.

A spicy hot noodle dish. The soup, infused with the flavors of vegetables and meat, has a rich spiciness that whets the appetite.

Rice, namul, and meat are placed in a hot stone bowl. Stirring and eating creates a delicious crispy rice crust. Adjust flavor with gochujang.

A luxurious dish of stone-grilled bibimbap topped with yukke (seared raw meat). The yukke is lightly cooked in the hot stone bowl, resulting in a rich flavor.

A Korean-style porridge with a gentle flavor from stewed vegetables. It's easy on the stomach and aids digestion, making it a good choice for young children or as a finishing dish.

A donburi bowl topped with sweet and savory minced meat (soboro). It's simple but universally loved and popular with children.

A simple rice dish topped with plenty of chopped scallions and sauce. The crisp texture of the scallions and their aroma are appetizing.

Steamed white rice. It pairs perfectly with the rich flavors of yakiniku and is the classic way to enjoy yakiniku in Japan.