Yakiniku Yun

The number one repeat item, beef cheek is the muscle from the jaw of the cow. It is a rare cut that can only be obtained about 800g from one cow. The addictive texture and carefully crafted seasoning pair well with both alcohol and white rice. This is a dish that the restaurant confidently recommends. Yakiniku Yun starts with beef cheek!!

From the base of the tongue to the middle of the tongue

From the middle of the tongue to the tip

Various types of namul available individually

Specialty soup with plenty of ingredients including famous fish backbones

Large...1,100 yen, Medium...600 yen

Large...1,100 yen, Medium...600 yen

Specialty soup with many ingredients including famous fish jaw cartilage

Large...350 yen, Medium...250 yen, Small...200 yen, Manga serving...500 yen

Moderate chewiness and outstanding flavor

Features a melting texture and sweetness, recommended with salt wasabi

Wagyu lamb loin served with grated daikon ponzu or beaten egg

Proud of its softness

Rumored Salt Techan