YAKINIKU Anman LABO

A summer limited stone-grilled rice topped with a whole grilled corn on popular Anman rice! The aroma of charred butter soy sauce spreads in front of you, and the crispy burnt rice stimulates your appetite!

An authentic 'new meat rice experience' delivered seriously by Anman LABO. This is a special menu that can only be tasted now. Please give it a try.

Once the garlic chives are wilted, add all the liver along with the sauce.

This is a recommended menu item that ends when sold out, so advance reservations are encouraged. This is a dish that you absolutely must try, brought to you by Anban LABO. The combination of perilla leaves and shiso is a sharp hook, immediately followed by the uppercut of pickled daikon. The right straight of the selected Wagyu will knock you down. Please enjoy it wrapped in Korean seaweed, like a champion robe worn only by the victors.

The ultimate technique said to be lost now. Prepared deliciously in a legal way. Its taste is illegal.

This is a recommended menu item that ends when sold out, so advance reservations are suggested. It features roast beef made from Japanese wagyu lean meat, accompanied by a potato salad made with two-year aged snow statue make-in potatoes from Tokachi Inoue Farm, and generously grated top-quality wasabi from Hokkaido for an adult-style roast beef experience.

This dish features pesto alla genovese, which comes from Liguria, Italy, arranged with sesame and perilla leaves, mixed with beautifully peeled white senmai. The name of the woman I loved was Midori, and before I knew it, I was captivated.

In Japan, there is an ancient saying: 'Mind, Technique, Body.' The true value is realized when these three elements are in harmony. Once you taste this, it will only be a matter of time before you say, 'Give me sake, give me sake.'

Wrap meat with perilla and salad greens for a flavor change! The combination with fatty meat is excellent! Carefully selected samjang is like miso!

It's perfect as a salad or wrapped around meat. Chopped Korean seaweed adds extra flavor.

First, dip the meat in, yum! Delicious. Finally, pour it over rice, and it flies!

This potato salad is made with fully ripened May Queen potatoes that have been aged for 2 years under the snow from Inoue Farm in Tokachi, Hokkaido, along with top-grade mountain wasabi from Hokkaido, soft-boiled eggs, and homemade pancetta. It also comes with roast beef, so be careful of double booking.

Directly shipped from Awaji Island. The classic vegetable at a barbecue restaurant is definitely onion. Since serving it as is is not very creative, we buried it in natural salt and slowly roasted it. It's seriously delicious.

The ultimate specialty packed with luxurious raw tongue! A quality that cannot be imitated by anyone else! A must-try!!

A greedy set featuring raw tongue, rare cuts of tongue kalbi, and specially selected top tongue.

Raw tongue cut without freezing to preserve its flavor! Served with a secret salt sauce, it looks just like a deep red poinsettia. The flower's language means 'My heart is burning.' This is not for raw consumption; please be sure to grill it before eating.

Before Kalbi, there is no Kalbi; after Kalbi, there is no Kalbi. This cut is praised and later referred to as the strongest grilled meat in history. Mochi Wagyu.

If you know Harami, you know Yakiniku. It may have been said by the great Rosanjin, but probably not. Where there is light, there is shadow, and where there is Kalbi, there is Harami. Classified as offal, yet not inferior to prime cuts, Harami is the hidden boss of the Yakiniku world, Don Harami.

A selection of trimmed cuts of Wagyu beef, including premium sirloin, premium short rib, Wagyu misuji, Wagyu rib, Wagyu inside round, and Wagyu rump.

This meat is fierce, with no marbling.

Elegant and beautiful. Delicate and refined. Cultured and intelligent. A meat like a woman full of love and compassion. If such a person existed, I would want to date her!

Just like a heavyweight champion is the strongest fighter. The most marbled and the most powerful. The most delicious triangular short rib among kalbi. Special Premium Kalbi. You are the champ of yakiniku.

King: 'Brave hero Sirloin, who rose to defeat the Demon King, I shall bestow upon you the title of Sir.' Thus, the hero Sirloin was born.

Among the rough and unruly shoulder meat, there was just one piece, tender and marbled. That meat was nestled between three muscles. People called it Misugi.

An extremely rare cut, only 600 to 800 grams can be obtained from one cow's tenderloin.

The part of the beef tongue located at the root, known as the tongue tip, has beautiful marbling and offers a refined umami flavor, making it a top-quality cut.

Tsurami is a type of offal from the cheek of a cow, and it got its name from the face (tsura). Tsurami is rich in gelatin and protein, providing nutrients that have beauty benefits.

A classic cut from the center of beef tongue, it has a strong umami flavor, with a moderate chewiness while still being tender in texture.

Phantom liver! This is a limited quantity liver that only appears when carefully selected fresh liver is in stock.

Once the garlic chives are wilted, add all the liver along with the sauce.

Double the volume!

The queen of gelato, also known as Fiore di Latte, which means flower of milk. One bite and you will surely feel like Hepburn.

Classic panna cotta made in the Piedmont region. The origin and the peak, the peak and the origin. This is the real deal, and everything else is fake.

Locally sourced strawberries. Mascarpone and Marsala wine zabaglione. A pastry millefeuille meaning a thousand leaves. And gelato. Mmm... I want to eat it too!!

If you prefer something less sweet, this is not for you. This is R20, a dessert for drinkers. A cake made with almonds and chocolate from Capri Island, Naples, Southern Italy.