Yakiniku Nirin

Kalbi, roast, lean meat, pork belly, chicken thigh, sausage, either lettuce or three types of grilled vegetables, Choregi salad, a platter of kimchi and namul, rice pot, egg soup or stone pot bibimbap sorbet

Premium Kalbi, Premium Loin, Premium Lean Meat, Sogari, Pork Belly, Chicken Thigh, with Sanchu or Grilled Vegetables (3 types), Choregi Salad, Assorted Kimchi and Namul, Rice in a Pot, Egg Soup or Stone Grilled Bibimbap, Sorbet

Hamburger, Omelette, Chicken Rice, Smile Potato, Wiener, Salad, Choice of Soft Ice Cream

Kids Kalbi, Pork Belly, Chicken Thigh, Wiener, Butter Corn, Smile Potato, White Rice, Choice of Soft Ice Cream

A three-type assortment that allows you to savor the quality of the ingredients directly. A well-balanced plate of [Kalbi, Roast, Lean Meat]. Kalbi has a sweet fat, Roast has a refined richness, and Lean Meat has a sharpness. Be careful not to overcook; use high heat for a short time. Enjoy with salt or sauce.

A reassuring plate that gathers only the popular cuts. A well-balanced assortment of [Kalbi, Loin, Harami, Sagari]. Experience the sweetness of fat and the sharpness of lean meat all at once. Grill over high heat for a short time, flipping immediately. Enjoy with salt or sauce.

A generous platter that is easy for children to eat. Includes a selection of [beef short ribs, sirloin, chicken thigh, pork belly, and sausage] on one plate. Covers the richness of fat and the sharpness of lean meat, as well as the lightness of chicken and pork. Perfect for sharing with family or groups. Grilled quickly over high heat for a fragrant finish.

Thinly sliced, centered around the tongue, easy to eat. The flavor is enhanced with just salt, and by quickly grilling it for a short time, the tenderness and aroma stand out.

Richly flavored tongue, primarily from the base to the middle, sliced thinly at about 1.5mm for easy eating. The flavor is enhanced with just salt, cooked quickly on one side over high heat, then flipped immediately. It has a good bite and a fragrant aroma, balancing the sweetness of the fat with a clear aftertaste. Membranes and sinews are carefully removed, and it is sliced against the grain. Pairs well with beer, highballs, and dry white wine.

Negi Tongue Salt (American) features thinly sliced tongue topped with plenty of chopped green onions. The salty flavor enhances the sweetness of the fat, while the aroma of the green onions lightly balances the aftertaste. Please enjoy it without overcooking.

Tongue root, middle tongue, tip of the tongue, tongue bottom

Thinly sliced domestic beef tongue, focusing on the tender part. The umami is enhanced with just salt, cooked quickly on one side over high heat, then flipped immediately. The texture and aroma, along with the sweetness of the fat, spread elegantly. The sinews and membranes are removed, and it is sliced against the grain. Recommended as a dish to start the meal.

The delicate flavor of domestic beef tongue, elegantly seasoned with salt. Thinly sliced for a tender bite, the sweetness and richness of the fat spread smoothly. Grilled on one side for a short time to enhance the aroma.

Thinly sliced domestic beef tongue topped with plenty of chopped green onions. The saltiness enhances the sweetness of the fat, and the aroma of the green onions lightly balances the aftertaste. Please do not overcook.

A classic kalbi with the charm of sweet fat and rich umami. The finely marbled meat melts in your mouth, and the savory grill marks enhance its richness. Grill over high heat for a short time, flipping immediately is the guideline. Be careful not to overcook as it can become tough. Pairs excellently with white rice.

High-quality kalbi with fine marbling. The sweetness and richness of the fat spread out deliciously with each bite. Grill over high heat for a short time to achieve a fragrant surface, and flip immediately. Be careful not to overcook, as it can become tough. The salt is crisp, and the sauce has a sweet and spicy flavor. A perfect companion for white rice.

Kalbi with a rich sweet and spicy sauce that has a sharp kick. Grilled on high heat for a short time to achieve a crispy exterior and juicy interior. Overcooking can cause toughness. A strong flavor that pairs well with white rice.

Lean roast with a fine texture. The fat is moderate, with a rich flavor and a light aftertaste. Grill on high heat for a short time, searing one side then flipping immediately, aiming for medium. **Season with salt for a clean finish, and use sauce for a rich taste.** Perfect as the first lean meat dish or as a companion to white rice.

High-quality sirloin with fine marbling. The richness of the lean meat and the sweetness of the fat are well balanced, with a light aftertaste. Grill on high heat for a short time, searing one side then flipping immediately, aiming for medium. Season with salt for a clean finish, and enhance the flavor with sauce. Pairs excellently with white rice.

Selected trimmings and small cuts of Wagyu beef. Enjoy a plate with rich flavor and just the right amount of marbling. Carefully trimmed connective tissue and excess fat for easy thin slicing. Grilled over high heat for a short time for a fragrant finish. Pairs well with salt for a clean taste and with sauce for a deep richness. Complements white rice and highball drinks.

The diaphragm cut with a balance of rich red meat flavor and light fat is appealing. Remove the sinews and membranes, and slice against the grain for a tender bite. Grill over high heat for a short time, flipping immediately. Medium to medium-rare is recommended. Pairs well with both salt and sauce.

High-quality skirt steak with the richness unique to Wagyu and a moderate amount of marbling. Carefully trimmed of sinew and membranes, sliced against the grain for tenderness. Grilled over high heat for a short time, flipped immediately. Medium to medium-rare is recommended. Salt enhances sweetness, while the sauce brings out richness.

The back side of the diaphragm 'SAGARI'. It is tender with a rich flavor, yet has a light aftertaste. The sinews and membranes are removed, and it is sliced against the grain. Cooked on high heat for a short time to achieve a fragrant surface while keeping the inside moist. Be careful not to overcook; medium rare is recommended. Both salt and sauce pair well.

Thinly sliced beef is quickly seared over high heat and flavored with a sweet and savory sauce reminiscent of sukiyaki. Avoid overcooking; flip it quickly after a short time on one side. The rich and melt-in-your-mouth fat spreads across your palate. If you mix in an egg yolk to your liking, it adds creaminess for a luxurious bite. Pairs well with white rice and highballs.

Thinly sliced beef quickly grilled over high heat, served with grated daikon and ponzu for a refreshing taste. Flip it over for a short time and serve immediately for a melt-in-your-mouth experience with a rich aroma. Pairs well with white rice and highballs.

The small intestine is characterized by its plump, sweet fat and rich umami flavor. The surface is crispy while the inside is tender. Since the fat can easily drip off, cook it on high heat for a short time, and be careful not to burn it by flipping it too much. Excess fat and odor are carefully removed during preparation, and it is cut into easy-to-eat pieces. It is fragrant with sauce, and if seasoned with salt, it has a clean finish. Pairs well with beer and highballs.

Shimachou, which has a good amount of fat among the large intestines. The outside is plump and elastic, while the inside is rich and creamy. Grill it with the skin side down over high heat to let the fat drip off, making it crispy and fragrant. Turn it less frequently and be careful not to burn it too much. Remove excess fat and odor during preparation and cut it into easy-to-eat pieces. It pairs well with a rich sauce or simply with salt for a clean taste. It goes well with beer or highballs.

A small 'upper' cut from one cow. Crunchy texture, with a sweet flavor of fat that intensifies as you chew. Carefully removes any unpleasant odor, making it easy to eat with hidden cuts. Grilled over high heat to render the fat from the skin, resulting in a crispy surface and a tender inside. Flip it less often, be careful not to burn it too much. Seasoned with a flavorful sauce, or simply with salt for a clean taste.

Muscle part of the cheek. Rich in flavor, with a moderate elasticity and appealing collagen thickness. The sinews and membranes are trimmed during preparation, sliced thinly for a good bite. Grilled over high heat for a short time, flipped immediately. The surface is fragrant while the inside remains moist. Seasoned with salt for a clean taste, and deepened with sauce. Pairs well with beer and highballs.

A part with fat around the neck. Crispy on the outside, juicy on the inside. Cooked quickly over high heat to render the fat, with minimal flipping. Be careful not to burn. Seasoned with salt for a clean taste, and with sauce for a savory flavor. Pairs well with beer and highballs.

Layers of flavorful meat. Fat and lean meat alternate, crispy on the outside and juicy on the inside. Grilled quickly over high heat to render excess fat, with minimal flipping to avoid burning. Seasoned with salt for a clean taste, and served with a special sauce for a sweet and savory flavor. Pairs perfectly with white rice, highballs, and beer.

Crispy on the outside, juicy on the inside. Cooked over high heat starting with the skin side to reduce excess fat, with minimal flipping. Careful not to overcook, finished in a short time. Seasoned with salt for a clean taste, and flavored with sauce for a savory aroma. Pairs well with white rice and highball.

A classic chicken dish made from the neck muscles, known for its good balance of flavor and fat. It has a pleasant elasticity and juiciness. Cook quickly over high heat to reduce excess fat, turning it less frequently. Be careful not to overcook, as it will become tough. Season with salt for a clean taste, or with sauce for a savory flavor. Pairs well with white rice and highball.

Crispy and juicy. Roll over medium to high heat for a short time until lightly browned on the surface. The sweetness of the fat and a hint of smoke spread out. The Wiener from Riridan is reputed to be 'very delicious.' It pairs well with beer and highballs, suitable for both children and adults.

A three-item platter of napa cabbage, cubed radish, and cucumber. The balance of fermented umami, spiciness, sourness, and sweetness cuts through the fat and resets the palate. The flavors of the next dish will stand out clearly. Perfect as an appetizer or a snack in between courses.

A classic dish with the umami of fermentation, moderate spiciness, and the acidity of lactic acid in harmony. It has a crisp texture that cuts through grease and resets the palate. Perfect as an appetizer or a side dish between bites of grilled meat.

A dish that highlights the crisp texture of cucumbers, complemented by the spiciness of chili peppers and a refreshing acidity. It cuts through the richness with its juiciness, resetting the palate. Perfect as an appetizer or a side dish between bites of grilled meat.

Cubed radish kimchi. It has a crunchy texture with the spiciness of chili and the tanginess of lactic acid. It cuts through the fat and resets the palate. Perfect as an appetizer or a snack in between.

A selection of three popular namul. The crisp texture and aroma of sesame cut through the grease and reset the palate. Perfect as an appetizer or a snack in between. The ingredients include bean sprouts, spinach, fernbrake, and radish.

Crisp bean sprouts lightly seasoned with fragrant sesame oil and salt, creating a refreshing namul. The richness of toasted sesame spreads, cutting through the fat and resetting the palate. Perfect as an appetizer or a side dish between bites of grilled meat.

A classic namul made with quickly blanched spinach, elegantly mixed with sesame oil and salt. The aroma of sesame and gentle richness spread, cleansing the palate and refreshing the mouth between bites of grilled meat or as an appetizer.

A classic namul made with shredded zenmoi, gently mixed with sesame oil and soy sauce. It has a moist texture and a subtle aroma of mountain vegetables, cutting through the grease and refreshing the palate. Perfect as an appetizer or a side dish between bites of grilled meat.

A light namul made with thinly sliced daikon that is quickly salted to draw out moisture and then mixed with sesame oil for a fragrant finish. A small amount of carrot is added for color and a gentle sweetness. It has a crisp texture that cuts through grease and refreshes the palate, making it perfect as an appetizer or palate cleanser.

A plate of five types of fresh vegetables. Select from carrots, cabbage, onions, bell peppers, eggplant, and pumpkin. The light roast enhances the sweetness and gently absorbs the fat, resetting the palate. Perfect as the first dish or as a palate cleanser in between.

A selection of fragrant mushrooms (shiitake, king oyster, shimeji, maitake). Grilled to a savory crisp, releasing flavor and aroma with each bite. Gently absorbs fat to refresh the palate. Perfect as an appetizer or a palate cleanser between grilled meats.

A classic dish wrapped in fresh leaves. When you wrap grilled meat, rice, and namul, it gently absorbs the fat and resets your palate. With a crisp and light texture, it is also perfect for a palate cleanser between dishes.

Crisp romaine with cut cheese, warm egg, tomato, and bacon. Rich with Caesar dressing yet has a light aftertaste. **Bacon served on a separate plate → grilled to a fragrant crisp before adding to the salad.** Gently absorbs fat and resets the palate.

Crisp leafy vegetables dressed lightly with a sesame-scented dressing. The rich flavor of toasted sesame spreads while the aftertaste is light, refreshing the palate by cutting through the grease. Perfect as a starter salad or as a palate cleanser between bites of grilled meat.

Chilled tomatoes sliced thinly, topped with a drizzle of aromatic green onion sauce. The refreshing acidity and aroma cut through the richness, resetting the palate. Perfect as an appetizer or a palate cleanser between grilled meats.

Chopped cabbage quickly mixed with sesame oil and salt, a classic dish. Crisp and refreshing, with the aroma of sesame spreading while the aftertaste is light. It cuts through the grease and resets the palate. Perfect as an appetizer or a snack in between.

Garlic soaked in sesame oil and slowly steamed in a foil dish. A fluffy texture and natural sweetness, with the rising aroma of sesame. Enjoy each piece while it's hot. Perfect as a side dish between grilled meats or as a flavor accent.

Generously topped with homemade meat miso on fragrant grilled peppers. The combination of sweet and spicy richness with the slight bitterness of the peppers creates a light aftertaste. Enjoy it hot in one bite. Perfect as a side dish or palate cleanser between grilled meats.

Crisp and light melt-in-your-mouth texture. Perfect as a snack or for wrapping rice, with the aroma of sesame oil and a touch of salt. Cuts through grease and refreshes the palate. Very popular with children, great as a palate cleanser between grilled meat.

A creamy, smooth low-temperature cooked egg. Served in a small bowl after cracking the shell. It provides a moment of richness between bites of meat. Enjoy it as is, or with a dipping sauce for grilled meat or over rice.

A gentle salty clear soup with the umami of wakame. Finished with a light aroma of sesame oil, it provides a comforting moment. With a light texture, it gently eases the fat and resets the palate. Perfect as a palate cleanser or to finish a meal.

A clear soup with the gentle umami of fluffy eggs spreading throughout. With a smooth texture, it provides a comforting moment, gently easing the fat and resetting the palate. Recommended as a palate cleanser or to finish a meal.

A spicy and flavorful soup based on beef broth, enhanced with the heat of chili peppers and the richness of aromatic vegetables. The moderate spiciness warms the body and refreshes the palate by cutting through the fat. Recommended as a refreshing drink in between meals or as a finishing dish.

Made with beef tail. A clear soup that has been slowly simmered, with a deep richness derived from bone marrow and collagen. The aftertaste is refreshing, and you can also enjoy the tender meat that falls apart easily. It gently softens the fat and resets the palate. Perfect as a drink in between or as a finishing touch.

Made with Hitomebore rice from Oita Prefecture [Oku-Bungo]. Served in a small portion, perfect as a companion to meat. The grains are well-defined, and the sweetness is elegant.

Made with Hitomebore rice from Oita Prefecture [Oku-Bungo]. Standard size. Enhances grilled meat with its sweetness and aroma.

Using Hitomebore from Oita Prefecture [Oku Bungo]. A substantial size. Enjoy a satisfying bowl.

Using Hitomebore rice from Oita Prefecture [Oku Bungo]. A fragrant crust is created in a heated stone pot, mixed with plenty of Wagyu ground meat, namul, and a special sauce. The sweetness of the rice and the aroma combine for a satisfying dish.

Using Hitomebore rice from Oita Prefecture [Oku Bungo]. A dish that enhances the sweetness and aroma of the rice with fragrant garlic and oil. The texture is light, and the aftertaste is strong.

Using Hitomebore rice from Oita Prefecture [Oku-Bungo]. A bowl that warms you from the core with a rich beef broth and moderate spiciness, combined with rice. The sweetness of the rice gently embraces the soup.

Using Hitomebore rice from Oita Prefecture [Oku-Bungo]. A live performance where a small pot is ignited at the table and cooked right in front of you. Enjoy the rising steam and aroma, with the sweetness of fluffy, well-separated grains. First, enjoy it plain, then with grilled meat, and finally as a closing dish.

Using Hitomebore rice from Oita Prefecture [Oku-Bungo]. The savory flavor of the fragrant wiener is absorbed, ignited at the table, and cooked right in front of you. The steam whets the appetite, resulting in fluffy, well-separated grains. A one-go serving that is easy for children to eat.

Using Hitomebore rice from Oita Prefecture [Oku-Bungo]. Ignited at the table, cooked right in front of you for a live performance. The umami of shimeji and maitake mushrooms is absorbed, and a hidden touch of butter brings the aroma together. The toasty fragrance rises with the steam, and the sweet, fluffy grains stand out. Perfect for a small break or as a finishing dish.

The classic wins in the end.

Slightly bitter and a reset for your palate.

Rich and straight to the point.

Feeling like biting into a whole fruit.

Sweet and sour, a lingering bite.

A fragrant and sweet tropical finish.

The richness of Japanese flavor, with a lingering smoothness.

Refreshing yuzu, the perfect choice after a meal.