Yakiniku or grilled meat is loved as a dish that you want to eat when you want to indulge and gain stamina. The sizzling sound of sizzling meat, the savory smell that rises, and the golden brown color of the seared are appetizing and a feast for the senses. However, even if you say yakiniku in a nutshell, there are a wide range of parts and ways to enjoy it, and the way it is grilled depends on the thickness and part of the meat.
In this article, we will provide you with information on how to enjoy yakiniku to your heart's content, from standard yakiniku menus to rare parts and recommended restaurants.
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What Are the Most Popular Yakiniku Menus? Explanation of Features and Tips for Delicious Grilling
The yakiniku menu is very diverse, with beef, pork, chicken, seafood, and vegetables. Here are the characteristics of each popular menu and how to grill it to maximize its deliciousness.
Popular menu of "beef"
Ribs (カルビ / karubi)
Karubi refers to the meat around the rib bones and means "ribs" in Korean. It is layered with lean meat and fat, and is characterized by its rich umami and juiciness.
Tips for grilling deliciously
It is relatively fatty, so be careful not to overcook it. Grill over high heat for a short time, and flip as soon as the surface is browned. The key is not to turn it over many times, but to grill it one side at a time.
Beef tongue (牛タン / gyu- tan)
The beef tongue is a popular menu item for first order. The "tanmoto" (タン元) that is close to the root is particularly soft and rich in fat. The higher the tip, the less fat there is, and you can enjoy the chewy texture.
Tips for grilling deliciously
For thinly sliced tongue, it is enough to grill one side and when the meat juices come out, quickly turn it over and grill for a few seconds. Be careful not to overcook as it will become tough. In the case of green onion salt tongue, it is recommended to fold it so that it wraps around the onion and grill it on one side at a time.
Sirloin (ロース / ro-su)
This is the part from the shoulder to the back of the cow. It is low in fat, has fine meat, and is characterized by an elegant taste. In particular, "chuck flap" (ザブトン / zabuton) on the rib side of the shoulder loin and "rib eye" (リブロース / ribu ro-su) located between the shoulder loin and sirloin are popular because they contain just the right amount of sashi (marbling) and are soft.
Tips for grilling deliciously
Don't overcook the loin. Flip the meat when the color changes and the meat juices gradually rise to the surface. It is recommended to go for medium-rare and enjoy the original taste of the meat.
Skirt steak (ハラミ / harami)
It is the muscular part of the diaphragm that looks and feels similar to red meat, but is actually classified as an offal (ホルモン / horumon). They are soft, juicy, and have little peculiarity, making them a favorite among a wide range of people.
Tips for grilling deliciously
Because of its thickness, first brown both sides over high heat to lock in the juices, then transfer it to the outside of the grill or other place with low heat and adjust the doneness to your liking. Ideally, the surface should be crispy and the inside should be juicy.
Popular menu of "pork"
Pork belly (豚バラ / buta bara)
Like short ribs, it is the meat around the ribs. It is also called "three-piece pork" (三枚肉 / sanmainiku) because it has three distinct layers of lean meat and fat, and is characterized by the sweetness and umami of the rich fat.
Tips for grilling deliciously
It is a part that has a lot of fat and is prone to flames. Be careful not to burn and grill slowly to remove the fat. If you grill it moderately, you can enjoy the aroma and texture.
Shoulder loin (肩ロース / kata ro-su)
It is a part from the shoulders to the back, and is characterized by a mesh of fat inside the lean meat. It has a rich and rich flavor, and you can feel the original flavor of pork.
Tips for grilling deliciously
In the case of thick slices, as with skirt steak, grill both sides over high heat to lock in the flavor and then cook slowly. Be careful not to overcook it as it will become tough.
Pork tongue (豚タン / ton tan)
It is smaller than beef tongue and contains less fat, giving it a crunchy and unique texture. It is light and goes well with lemon sauce.
Tips for grilling deliciously
If it is thinly sliced, be careful not to overcook it, just like beef tongue. It is recommended to sear it quickly and take advantage of the texture.
Offal (ホルモン / horumon)
There are various types such as shiro (シロ - large intestine), teppou (テッポウ - rectum), and gutsu (ガツ - stomach). All has a unique texture and rich flavor.
Tips for grilling deliciously
The grilling method varies depending on the part, but basically it is important to cook it thoroughly. In particular, the large intestine is slowly grilled from the surface of the skin, and when the fat becomes transparent, turn it over and grill. If the grease has fallen off and smoke has risen and the flames have risen, you can put ice on the net to extinguish the fire.
Popular menu of "chicken"
Chicken thighs (鶏もも / tori momo)
A classic cut characterized by just the right amount of elasticity and juicy meat juices. It is often served pre-seasoned with sauce, and can be eaten as it is right after grilling, making it a menu that can be enjoyed casually.
Tips for grilling deliciously
Place the skin side down on the net and bake slowly on both sides until crispy. If it is not cooked enough, it may cause food poisoning, so if you are worried about whether it is cooked, cut it with scissors and check the color of the cross-section.
Chicken neck (せせり / seseri)
The meat of the chicken neck is firm because of the part that moves well. It is characterized by its plump and elastic texture and rich umami.
Tips for grilling deliciously
If you overcook it, it will become tough, so use low heat to put the fatty side down, and when both sides are seared, lift it off the net.
Chicken cartilage (ヤゲン軟骨 / yagen nankotsu)
Triangular cartilage at the tip of the sternum. It has a unique crunchy texture, is high in protein, low in fat, and rich in collagen and calcium. It is also popular with those who are on a diet or are health-conscious.
Tips for grilling deliciously
The cartilage part does not change much in appearance even when cooked, so pay attention to the color of the meat around it. It is also recommended to grill it not only on a flat surface, but by rolling it on a net.
Chicken tail (ぼんじり / bonjiri)
It is a rare part of the meat around the tailbone that can only be taken in very small quantities. It is very fatty, with a melt-in-your-mouth texture and rich flavor.
Tips for grilling deliciously
It is fatty and easy to cook, so take your time and grill it slowly in a place where the heat is a little weak, such as at the end of the net. If you roll it gently and pass it through the fire, it will be crispy and fragrant on the outside and plump and juicy on the inside.
Popular menu of "seafood"
Prawn (エビ / ebi)
It has a plump texture and a sweetness that increases when grilled.
Tips for grilling deliciously
If you grill it with the shell on, the meat will be plump. When the color of the shell changes to red and the flesh turns white, it is time to eat.
Squid (イカ / ika)
It is characterized by a light taste and a umami flavor that spreads as you chew. You can enjoy different textures with a crunchy geso and a soft, sweet torso.
Tips for grilling deliciously
If you overcook it, the moisture will drain and become hard, so if the meat turns white and starts to curl, quickly turn it over and lift it from the net as soon as it is browned. It goes perfectly with salt and butter soy sauce, and a little shichimi enhances the flavor.
Scallops (ホタテ / hotate)
It has a rich sweetness and a melt-in-your-mouth soft texture, and is also known as the "king of shellfish" in Japan. The flavor is concentrated by grilling, and if it is shelled when grilled, you can also taste the broth that oozes out.
Tips for grilling deliciously
If it has a shell, grill it with the shell side down, and when the broth is thick and the flesh is plump and white, it's time to eat. If you only have scallops without the shells, it is recommended to sear them quickly until the surface is browned.
Popular menu of "vegetables"
Onion (玉ねぎ / tama negi)
By slowly heating it, the pungent components are broken down, and it quickly turns into a surprisingly sweet and thick texture. It is a menu that can be said to be a famous supporting role that refreshes the fat of the meat in your mouth.
Tips for grilling deliciously
Once you put it on the net, don't turn it over too often, but wait until one side is browned. When the overall soft and sweet aroma comes out, it's time to eat. If you are worried about it falling apart, you can stick a toothpick to keep it in shape.
Green pepper (ピーマン / pi-man)
It has a unique bittersweet taste and crispy texture. Heating softens the bitterness and increases the sweetness. It is also rich in vitamin A, and taking it with oil increases the absorption rate of nutrients.
Tips for grilling deliciously
Start grilling from the skin, and turn it over when it is slightly browned. If you overcook it, the moisture will be lost and it will become limp, so you can just warm up the inside quickly.
Cabbage (キャベツ / kyabetsu)
Grilling removes moisture moderately and concentrates the sweetness. Depending on the degree of doneness, you can enjoy both a crispy texture and a chewy and soft texture, making it perfect for refreshing your mouth.
Tips for grilling deliciously
Cut into large pieces, spread them on a net, and lightly grill over medium heat. When the core part becomes soft and the edge of the leaf is slightly browned, it is ready to eat. If you want to enjoy the crispy texture, just sear both sides on the net.
Corn butter (コーンバター / ko-n bata-)
The sweetness of corn and the richness of butter combine to make it a very popular menu item for both children and adults. It is often served in an aluminum foil bowl and is also enjoyed as a dish at the end of yakiniku.
Tips for grilling deliciously
Place it on the edge of the net and wait for the butter inside to start melting. When the butter melts, stir the whole thing well, and when it boils lightly, it's time to eat.
If You Can Eat It, You're Lucky! List of Rare Parts of Yakiniku
Once you've enjoyed the standard menu, why not try the rare parts that you rarely come across? Since you can only get a small amount from one cow, it is a gem that you should definitely order if it is on the menu.
Rare parts of "beef"
chateaubriand (シャトーブリアン)
The central part of the beef tenderloin. It is the highest quality cut boasting tender and fine meat, and is also known as the "ultimate lean meat", and although it is low in fat, it is very soft and elegant.
Ichibo (イチボ)
It is the meat of the tip of the cow's buttocks, and it is part of the part called the lamp. The balance between the umami of the lean meat and the moderate marbling is exquisite, and you can feel the sweetness of the fat in the meaty flavor.
Misuji (ミスジ)
It is a rare meat that is located on the inside of the shoulder blade of a cow and only a small amount can only be obtained from a single cow. There are three stripes in the center, but the meat itself is very tender and has a texture that melts in your mouth.
Rare parts of "pork"
Tontoro (トントロ)
Meat from the cheek to the neck of a pig. It gets its name from its fatty and melty texture, like tuna toro. It is characterized by its elastic texture and rich fat flavor.
Kashira (カシラ)
The meat of the pig's head (temples, cheeks, around the ears, etc.). The muscles are developed in the parts where it moves well, and the firm crunch and the umami that spreads as you chew on it are attractive.
lamp (ランプ)
It is a part of the pig from the waist to the buttocks, and has a soft meat with a focus on lean meat. It has little peculiarity and allows you to taste the original flavor of pork.
A yakiniku restaurant where you can eat rare parts
If you want to taste rare parts, we recommend a store where you buy a cow or a specialty store that is particular about the part.
Yakiniku Champion
It is a famous restaurant that is said to be the forerunner of yakiniku restaurants that offer rare cuts. It purchases carefully selected A5 rank Japanese black beef and offers the highest quality yakiniku from standard to rare cuts. In addition, each store has its own unique charm, such as restaurants where you can enjoy rare parts and restaurants where you can enjoy the deep flavor of aged meat, and always offer fresh surprises.
Official website: https://www.yakiniku-champion.com/
👉 【Tabelog】Yakiniku Champion Ebisu Main Store
👉 【Hot Pepper Gourmet】Yakiniku Champion Nihonbashi Takashimaya S.C.
Wagyu beef yakiniku Bouya
This is a shop that buys one A5 rank Japanese black beef. The famous "Bouya Ittoumaki" is a dish that combines several types of red meat, white meat, and rare parts, and is popular for allowing you to compare various parts. Four types of homemade sauces, rock salt and wasabi, are also available, and one of the fun things is that you can choose the sauce that goes well with each meat.
Official website: https://www.bou-ya.com/
👉 【Tabelog】Wagyu beef yakiniku Bouya Nishi-Nippori main store
👉 【Hot Pepper Gourmet】Wagyu Beef Yakiniku Bouya Nihonbashi Store
FUN! JAPAN Editorial Department Selections! Recommended Yakiniku Chain Restaurants
Not only high-end restaurants, but also chain restaurants that can be enjoyed casually are a major attraction of yakiniku. Here are some popular yakiniku chain restaurants with unique personalities.
[All-you-can-eat course available] Recommended yakiniku chain restaurant (1): Yakiniku King
You can enjoy all-you-can-eat yakiniku at a reasonable price at "Yakiniku King". You can order while sitting at your seat in a table order buffet style, so you can enjoy your meal at your leisure. There is a wide variety of original menus, such as the five famous "King Kalbi" and the 20-centimeter-long "Jar-pickled dragon skirt steak", and the service called "Yakiniku Police" where the staff teaches you how to grill deliciously is also gaining popularity.
Official website: https://www.yakiniku-king.jp/
👉 【Tabelog】Yakiniku King store list
👉 【Hot Pepper Gourmet】Yakiniku King store list and great coupon information
[All-you-can-eat course available] Recommended yakiniku chain restaurant (2): Gyukaku
Gyukaku, which boasts the largest number of stores in Japan, is based on the concept of "delicious, cheap, good service and atmosphere", and has a wide variety of side menus and desserts as well as standard yakiniku menus. There is also an "all-you-can-eat specialty restaurant" where you can enjoy buffet-style dishes, such as carefully selected Japanese black beef and special yakiniku cut one by one in the store.
Official website: https://www.gyukaku.ne.jp/
👉 【Tabelog】List of Gyukaku stores
👉 [Hot Pepper Gourmet] Gyukaku store list and great coupon information
Recommended yakiniku chain restaurant (3): Jojoen
It is often used for special occasions and business entertainment, and is synonymous with high-end yakiniku restaurants. The meat is carefully selected by connoisseurs without sticking to a specific production area, and the sophisticated atmosphere and attentive service in the store are also attractive. Yakiniku bento boxes and yakiniku sauces are also sold, so you can enjoy the taste of Jojoen at home or in the office.
Official website: https://www.jojoen.co.jp/
👉 【Tabelog】List of stores in Jojoen
👉 【Hot Pepper Gourmet】Jojoen store list and great coupon information
Recommended Yakiniku Chain Restaurant (4): Yakiniku Like
A new style of yakiniku chain with the motto of "yakiniku fast food". The set meal menu includes yakiniku, rice, kimchi, and soup, and is served quickly, making it convenient for lunch or after work. The price is reasonable, and it can be used in a variety of situations such as a small drink, and is gaining popularity as a presence that overturns the conventional image of "yakiniku = enjoyed by a large number of people".
Official website: https://www.yakiniku-like.com/
👉 【Tabelog】List of Yakiniku-like stores
August 29th is Yakiniku Day! A chance to save money in the campaign! ?
Yakiniku Day was born from the pun "Ya (8) Ki (9) to (2) Ku (9)" = August 29. It is an anniversary established by the business cooperative National Yakiniku Association (JY) in 1993 (Heisei 5), and it contains the idea of eating yakiniku to gain stamina during the time when it is easy to get tired in the summer.
From the beginning of its establishment, campaigns and discount events were held mainly at the association's member stores, and it spread throughout the country with the aim of spreading yakiniku culture and expanding consumption. Nowadays, major chain stores hold the "Yakiniku Day Fair" and have become established as an annual anniversary, and even high-end restaurants that are usually difficult to visit may be able to enjoy this day at a reasonable price. To replenish your stamina at the end of summer, why not visit the restaurant for Yakiniku Day?
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