Yakiniku Takayama

A surprise dessert plate to express gratitude on special days like birthdays, celebrations, and anniversaries. *Please make a reservation by 5 PM on the same day.

Nowadays, when it comes to grilled meat, Harami and Tan are the classics. That's why we continue to be particular about them. Of course, we offer a variety of popular Harami and Tan dishes, including grilled, fresh meat sashimi, and soups.

Brighten up your table. At Yakiniku Takayama, we are particular about the presentation of each product.

To bring out the best texture of the harami without going against its marbling, we focus on the 'cut'. The 'thickness' maximizes the fibers of the harami. If it's too thick, it becomes heavy, and if it's too thin, it loses juiciness, so we emphasize 'fat balance'. By kneading each piece with our secret 'Momidare' sauce, we bring out the texture and flavor to their best state, which we call 'kneading'. The harami from Takayama Yakiniku is a 'supreme delicacy' filled with dedication from the cut to the serving.

The seasoning for Negi Tan at Yakiniku Takayama is a carefully calculated dish that completes the flavor with the juices released from the grilled tongue. The tongue is intentionally sliced thinly, ensuring that the exquisite balance of green onion and tongue remains until swallowed. The slightly spicy green onion pairs perfectly with alcohol. Please enjoy it grilled on one side only.

An original menu inherited from the famous yakiniku restaurant, Iwakatsu. The seasoning for the grilled beef tongue at Yakiniku Takayama is meticulously calculated to be completed with the juices released from the tongue when grilled together. The tongue is intentionally sliced thinly, ensuring that the exquisite balance of green onion and tongue remains until swallowed, without leaving just the tongue in the mouth. The indulgent combination of the carefully crafted green onion tongue and mayonnaise has made it a highly addictive dish.

A melt-in-your-mouth yukke made with high-quality cuts of Wagyu beef. It is quickly seared at an ultra-high temperature of 1500°C.

The tongue root of non-frozen beef, aged at low temperature, is cut thickly after the order is received. The juiciness and umami of the tongue are maximized.

A signature appetizer from Yakiniku Takayama. High-quality cuts of Wagyu beef are lightly grilled and topped with salmon roe. Many customers come specifically for this meat sushi. *Additional orders can be made beyond the appetizer.

Uses the best part of the tongue. Juicy and tender cut.

A tender cut with a good balance of lean meat and fat, rich in flavor.

Stable deliciousness. This is a nostalgic, traditional tongue salt dish.

Thinly sliced tongue lightly grilled for shabu.

Also known as Inner Harami. A cut that allows you to enjoy the tenderness and rich flavor of the fat.

A melt-in-your-mouth yukke made with luxurious cuts of Wagyu beef.

An assortment of 5 types of hormone meat, with 2 pieces of each

An exquisite sweet and spicy kimchi with a hint of sweetness added as a secret ingredient.

Medium Rice (390 yen) / Small Rice (290 yen)