Yakiniku Kai

This is a special Yukke that combines two types: thinly sliced Yukke of rib roast and Yukke in strips.

A treasure box of kadaif - carefully selected high-quality Wagyu prepared as yukke, with finely textured kadaif fried to a golden crisp as the base. Topped with a spoonful of rich, concentrated caviar. Enjoy the delightful contrast of crispy and melting textures, and the exquisite harmony of umami and saltiness. It truly offers a luxurious taste like a treasure box unfolding on a single plate. Recommended wine: Lanson Black Creation.

By cutting high-quality meat to a carefully selected thinness, we have improved its melt-in-your-mouth quality. Please enjoy it mixed with finely chopped onions and egg yolk. Recommended wine: Lanson Black Creation.

By cutting high-quality meat to a carefully selected thinness, we have improved its melt-in-your-mouth quality. Please enjoy it with grated daikon topped with shredded ginger and our special plum sauce ponzu for a refreshing taste. Recommended wine: Lanson Black Creation.

This is the thick part at the center of the tenderloin. It has just the right amount of marbling and is considered the highest grade among tenderloins. It was named after the French politician Chateaubriand, who preferred to eat only this part in the late 18th century. It is particularly tender and has been loved by many meat enthusiasts as an ultra-premium cut. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

A luxurious dish where the core of the sirloin is slowly grilled with fragrant maitake mushrooms and finished with a special dipping sauce. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

(Limited quantity per day) A rare cut that can only be obtained from about 300g of one whole cow. Since it is located at the base of the tongue, it has less muscle activity, resulting in a tender texture and juiciness. It is the fattiest part, so please enjoy it as a thick-cut steak. Recommended wine: Puligny-Montrachet Pinot Noir

Beef tongue generously topped with a special green onion salt sauce. Grilling it wrapped in green onions enhances the aroma and umami.

Generously topped with a special green onion salt sauce on Wagyu roast spread out like a flower. By grilling it in a way that wraps around the green onions, the umami of the Wagyu and the sweetness of the green onions are enhanced.

Generously topped with a special green onion salt sauce on Wagyu kalbi spread out like a flower. By wrapping and grilling with green onions, the rich flavor of Wagyu fat and the aroma of green onions spread.

Very tender with a fine texture, characterized by juices that spread throughout the mouth. It is a rare cut that can only be obtained in small quantities from one cow, known as the king of red meat. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

The part of the lower back that connects to the lumbar vertebrae, characterized by its particularly fine and tender meat quality among the loin cuts. Its deliciousness led to it being given the title 'Sir' (a title of nobility), which is the origin of its name. It has less excess fat compared to ribeye, with fine marbling, allowing you to enjoy the elegant fat and the umami of the red meat. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

The meat quality is finely textured and tends to have marbling, making it a premium cut rich in flavor and aroma. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

(Upper Salt Tongue, Salt Tongue, Geta) <A comparison of the exquisite flavors of premium tongue> Enjoy the melt-in-your-mouth tenderness of 'Upper Salt Tongue', the perfect balance of flavor and texture of 'Salt Tongue', and the rich taste of the root part of the tongue 'Geta', all lavishly arranged to showcase the unique flavor of Black Wagyu Beef. Please enjoy the differences in texture and taste of each cut. Recommended wine: Roof Street Old Vine Chenin Blanc

Enjoy a luxurious combination of two types: the exquisitely balanced 'Salt Tongue' and the deeply flavored 'Geta (Tongue Root Part)'. Please enjoy the charm of different cuts. Recommended wine: Roof Street Old Vine Chenin Blanc.

Characterized by a color similar to red meat, it offers a tender texture unique to domestic products. Its light flavor makes it easy to eat, which is one of its attractions.

Two carefully selected types of A5 Wagyu red meat, finished in the best condition of the day. Enjoy the clear umami without relying on fat.

This is high-quality special premium lean meat sourced on the same day. Please ask the floor staff about the specific cuts. Recommended wine: Puligny-Montrachet Pinot Noir.

This is high-quality upper lean meat sourced on the same day. Please ask the floor staff about the specific cuts. Recommended wine: Puligny-Montrachet Pinot Noir.

Special Premium Kalbi is one of the popular cuts in grilled meat. Generally, it refers to a part of the beef belly, particularly one with good marbling, rich in meat flavor and sweet fat. Recommended wine: Puligny-Montrachet Pinot Noir.

Refers to particularly well-marbled and delicious cuts of meat from the belly. Specifically, the cut often used is called the triangular belly. The triangular belly is a rare cut that can only be obtained in small quantities from one cow, featuring beautiful marbling and a rich flavor. Recommended wine: Puligny-Montrachet Pinot Noir.

This is the juiciest kalbi made from black-haired wagyu beef sourced on the same day. It has a good balance of fat and red meat, making it very easy to eat. Recommended wine: Pool Maguire Pinot Noir

Two carefully selected types of A5 Wagyu sirloin, known for its fine texture and elegant fat. Enjoy the melting tenderness and rich flavor.

Moderate marbling and exceptional flavor! A representative of finely textured, high-quality meat, rich in flavor, with a characteristic tender meat quality. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

A classic cut that allows you to fully savor the flavor of the meat. The well-balanced combination of lean meat and fat in the regular roast makes it a staple of grilled meat and an unwaveringly popular choice. The meat quality, with just the right amount of marbling, releases the inherent flavor of the meat with each bite. It pairs well with a special sauce or simple salt, offering a taste that never gets boring. Perfect for both the first plate and the final plate. Recommended wine: 1924 Bourbon Aged Double Black Cabernet Sauvignon.

Characterized by a creamy soft texture and rich flavor, this is a high-nutrient, high-protein, low-fat organ meat. Recommended wine: Roof Street Old Vine Chenin Blanc

(Maruchou, Jyou Mino, Hachinosu) A popular platter of three types finished with miso sauce, featuring maruchou, jyou mino, and hachinosu. Enjoy the melting fat, crunchy, and tender textures all on one plate! Recommended wine: Bainte Milreguas

Beef small intestine, rich in fat, with a plump texture and sweetness. It pairs exceptionally well with orange wine, highly recommended wine Bainte Milreguas.

We grilled high-quality mino marinated in a special miso sauce to a fragrant finish. The crunchy texture and the umami of the miso are exquisite! It pairs perfectly with beer. Recommended wine: Bainte Milreguas.

Miso marinated grilled - Only carefully selected domestic wagyu's shima chō is used. The hormone, which is rich in quality fat and flavor, is referred to as 'White Gem', expressing its rarity and brilliance. Recommended wine: Bainte Milreguas.

Carefully processed honeycomb tripe seasoned with special miso sauce and grilled to a fragrant finish. The tender texture and rich umami of the miso are addictive. Recommended wine: Roof Street Old Vine Chenin Blanc

Seasonal colorful vegetables slowly roasted in a healthy roaster. They are finished moist and sweet without losing moisture. Perfect as a palate cleanser between meat dishes.

A selection of several fragrant types of mushrooms. By roasting them in a healthy roaster, the umami is concentrated. Please enjoy the original savoriness of the ingredients with homemade ponzu or salt.

On top of a fresh salad, we sprinkled prosciutto and fried onions. Please enjoy it with our original wasabi dressing or cholegi dressing.

This is a special potato salad finished with fresh cream and topped with cheddar cheese. Please enjoy it.

This is homemade namul marinated in the restaurant's unique sauce, featuring namul, spinach, and bean sprouts. It has a refreshing flavor, making it perfect for cleansing the palate.

Yukgaejang, made with beef and various vegetables, is characterized by its bright red color and addictive spicy flavor.

Based on beef bone broth, with added chicken and pork bone broth, it is finished with a rich and creamy white salt flavor.

This is a superb egg soup made by carefully simmering beef bone broth and adding fluffy eggs.

We have added the flavor of truffle. Fresh domestic wagyu liver is made into pâté, and the baguette is toasted in a roaster. Please spread the pâté on the baguette and enjoy.

Special spicy cold noodles coated in fragrant gochujang sauce. Served with chewy thin noodles, crunchy vegetables, and a soft-boiled egg, this dish is refreshing and rich in flavor. It is the perfect noodle dish after grilled meat.

This is a light Japanese style cold noodle dish. It features 80g of cold noodles in a Japanese dashi soup, topped with grated smooth yam and sprinkled with aromatic aonori. It is a light and flavorful dish.

A Yukke Don made with luxurious A5 rank black-haired Wagyu sirloin. Experience the melt-in-your-mouth flavor of Wagyu, complemented by fragrant seaweed and a sweet and spicy sauce, along with rich egg yolk, creating a truly 'sparkling' bowl. Enjoy the supreme taste born from the freshness of the ingredients and the skill of the artisans.

Using 120g of A5 rank Funpu Ichibo luxuriously, this supreme tataki bowl is grilled to a fragrant finish while keeping the center moist and rare. Served with egg yolk and chopped green onions, you can enjoy the rich flavor and melting texture. Please savor this exquisite dish, which can only be offered by a certified raw meat handling establishment, along with a special moment like opening a treasure box.

A superb bowl that bubbles vigorously in a stone pot. A rich soup that thoroughly extracts the flavor of beef, combined with the depth and spiciness of authentic Yukgaejang. A creamy soft-boiled egg and fragrant sesame and green onions add depth to the flavor. Served piping hot in the stone pot. A dish that warms both the heart and body, perfect as a finale to a barbecue.

Using A5 grade black wagyu beef, our original bibimbap is grilled to perfection in a stone pot. Luxuriously made with tender A5 grade black wagyu beef, it is complemented by a special sauce and kimchi that mix with the rice. Enjoy the harmony of the crispy rice and rich flavors.

This is a light bibimbap made with plenty of special namul. Please enjoy it mixed with a creamy egg yolk.

A yakiniku craftsman who knows the charm of wagyu inside and out has carefully simmered selected rare cuts at low temperature, creating an exquisite bowl. It is a luxurious beef bowl with melting umami, deep richness, and a lingering aftertaste.

Please enjoy the tender meat simmered for a long time from the precious sinew of A5 black-haired wagyu, which has no odor and is flaky, paired with a spiced curry.

Various cuts of A5 black-haired Wagyu beef have been made into soboro. It is a very flavorful and rich donburi.

(The contents may vary depending on the season)