Yakiniku Takeyan

An assortment of three carefully selected wagyu beef cuts for 2-3 people. Enjoy various flavors and textures at once. Recommended for group dining.

A platter of three carefully selected wagyu beef cuts for one person. Perfect for those who want to enjoy high-quality meat, such as sirloin and sintama, in small portions.

A premium cut from the back of the cow. It has a fine, tender texture with a moderate sweetness of fat and the umami of red meat spreading in your mouth. Grill it lightly.

Lean red meat from the back of the cow. It is tender and allows you to fully appreciate the original flavor of the meat. This is a classic cut recommended for those who dislike fatty meat.

A fatty cut from around the ribs. Characterized by its rich umami and sweet fat, this is a popular menu item that's synonymous with yakiniku. It pairs excellently with rice and drinks.

A rare cut from the center of the beef's thigh. It is lean, finely textured red meat with a light flavor and tender texture.

Luxuriously thick-cut premium sirloin. With a generous 200g portion, you can fully savor the meat's umami and juiciness. Enjoy grilling it heartily.

A platter of various types of hormones. Enjoy different textures and flavors from each cut at once. A must-try for hormone lovers.

Specially selected, tender, and fatty part of the beef tongue. Characterized by its crisp, unique texture and abundant juices. Recommended to be enjoyed with a squeeze of lemon.

Beef tongue. Popular for its chewy texture and light, savory flavor. It's often ordered at the beginning of a yakiniku meal.

A cut from the lower part of the tongue, with moderate fat and a good chew. It combines the umami of tongue with the juiciness of kalbi.

Fresh beef liver. It has a rich flavor and a unique sweetness. It is highly nutritious and rich in iron. Please ensure it is cooked thoroughly.

Beef heart. It has a less gamey flavor and a crisp, easily chewable texture. It's a lean and light cut, making it easy to eat.

Muscle from the back side of the diaphragm. Although it looks like lean red meat, it is tender with moderate fat, offering a deep meat flavor. It is a very popular cut.

Meat from the rib side of the diaphragm. Similar to harami, it is tender and has a texture close to lean meat. It has less fat and a distinct meat flavor.

The first stomach of a cow. It is thick, white, and has a chewy, elastic texture. It has a light flavor and pairs well with miso sauce.

The third stomach of a cow. Characterized by its layered, folded appearance. It is low in fat and offers a unique chewy, crunchy texture.

The fourth stomach of a cow, also known as Aka-Senmai. It has moderate fat, a rich umami, and a chewy texture.

Small intestine of a cow. It has plenty of fat, and when grilled, it offers a chewy texture and sweet fat. It's also used in motsunabe (offal hot pot).

Beef large intestine, called Shima-Chou due to its striped appearance. It is thicker than the small intestine, with moderate fat and a chewy texture.

A rare cut from the junction of the abomasum (fourth stomach) and the tripe (second stomach). It has an elastic texture like abalone and a rich, shellfish-like umami.

Thickly cut bacon. Grilling over charcoal enhances its aroma and brings out the rich flavor of the fat.

Assortment of seasonal vegetables. Ideal for cleansing your palate between meats or for a balanced meal. Grilling over charcoal enhances the natural sweetness of the vegetables.

Beef tendon stewed until tender. The slight spiciness adds a nice accent, making it a perfect accompaniment to drinks.

A traditional Korean fermented food made by pickling napa cabbage with a chili-based seasoning. It has a good balance of spiciness, sourness, and umami, making it perfect as a palate cleanser during yakiniku.

Kimchi made from cubed and pickled daikon radish. Enjoy the crunchy texture, the sweetness of the radish, and the spiciness of the chili peppers.

A delicacy made from salted and seasoned pollack intestines with chili peppers. It has a chewy texture and rich umami, making it a dish that pairs well with drinks.

Nori (seaweed) seasoned with sesame oil and salt. Characterized by its fragrant aroma and crisp texture, it can be eaten as is or used to wrap rice.

Our original salad. Made with plenty of fresh vegetables, it's refreshing with our dressing.

Fresh leaves (a type of lettuce) used to wrap grilled meat, rice, miso, etc. Eating it with meat makes it refreshing and healthy.

Fluffy, freshly cooked white rice. It pairs perfectly with the rich flavors of yakiniku. You can choose your preferred size.

A Korean-style rice soup with rice in broth. Contains ingredients like vegetables and meat, and is popular as a finishing dish. You can choose the soup flavor.

A cloudy soup made by simmering beef bones for a long time. It is rich in beef flavor and has a mellow, full-bodied taste.

A chewy noodle dish served in a cold soup. Its refreshing taste and smooth texture make it perfect for cleansing your palate after yakiniku.

Marshmallows grilled over charcoal. Enjoy a crispy, fragrant exterior and a gooey, melted interior.

Dessert to finish your meal. Choose between rich ice cream or refreshing sherbet.

A highball made with Japan's renowned whisky 'Yamazaki'. Characterized by its gorgeous aroma and profound flavor.

A highball made with Suntory's Japanese single malt whisky 'Hakushu'. Enjoy its refreshing aroma like young forest leaves and its light taste.

A premium beer characterized by its華やかな (gorgeous/floral) aroma and deep richness. Enjoying it with its creamy foam further enhances its deliciousness.