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I am Japanese and I have been living in Italy for quite a long time now.
Sometimes I manage to come back home, and, on the very first day of my return to Japan, the very first stop is compulsory dedicated to Yakiniku.
There is a special pleasure in this, an emotion, a memory of the scents and flavors of childhood.
Our ideal Yakiniku!

We have indeed conceived a tailor-made itinerary.
As soon as we sit down, we order the usual: “first of all, a beer”, satisfied by the certainty of a fresh and thirst-quenching start we then accompany it with the Kimchi, the Namuru and the salad.
When we want to indulge in a little luxury we also order the yukke, seasoned with a special sauce, bright to the eye, soft and buttery to the palate, rich in umami, a delight for the senses!
After enjoying the appetizers, the most traditional essence of yakiniku gets revealed.

We begin with the salted beef tongue, a typical delicacy, enriched with a"homemade” onion sauce prepared at the restaurant, for a fresh and lively start.
Subsequently we focus on classic cuts, kalbi and losu, generously dipped in salt and soy sauce and, while we are inebriated by the scent of grilling meat, we continue relentlessly to accompany the rice with taste.
Let’s keep a little appetite to perfectly complete the meal with Wagyu curry rice prepared Japanese style, sweet and delicately spiced, for an epilogue in full satisfaction and satiety.
The table is now clean, nothing has escaped our appetite, such the delight offered on the table.
After finishing everything, the scent of the last slice of grilled meat still hovers in the air and, stimulating our sense of smell, a veil of melancholia for that aroma that slowly but surely dissipates, embraces us.
Diving in the atmosphere, the choice between a sorbet or an ice cream, for a last and appreciated refreshing note.
This is my ideal yakiniku.
For us Japanese it represents one of the most special meals, a pleasure that often escapes words, it evokes emotions imbued with the scents and flavors of ancient conviviality, a warm and sweet welcome home!

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STARTERS
Wagyu tartare
Spicy fermented chinese cabbage Kimchi and Namuru marinated mixed vegetables
Yazawa salad

YAKANIKU
Japanese-style grilled Wagyu
* Assortment of daily thin cuts of Wagyu
marinated with salt and sesame oil
* Assortment of daily thin cuts of Wagyu
marinate with Yazawa special sauce

SHIME
Steamed rice with Wagyu ragout spiced with Japanese curry

DESSERT
Sudachi sorbet or Matcha ice cream

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NB: Our tasting menus are crafted with the aim of providing a multisensory tasting journey, a unique experience to share. Therefore, it will be mandatory for all guests at the same table to opt for the same menu.

Request and book your experience

110,00€

Menu Chef
For decades we have been purchasing the highest quality A5 category Japanese Wagyu Kuroge beef only from reliable and personally known breeders and we have transmitted the value of its unique and refined taste throughout the world.
This represents the fulcrum of the excellence of Yakiniku YAZAWA, the finest meats of all to be savored thanks to our Yakiniku YAZAWA journey.
Each slice of meat for the yakiniku banquet is a rare and precious cut of A5 category black Wagyu, transported directly from Japan under vacuum conditions in special cold storage cells.

Our meats are processed exclusively by hand by our expert master craftsmen, directly in our restaurant.

Theese rare cuts, obtained from a Wagyu specimen weighing up to 700 kg, represent only a rare fraction of the whole, just a few kilograms.
Pioneers in promoting the use, also and above all, of rare cuts in the Yakiniku industry,we bring the value of this concept from Japan here, to Milan, for you.
After having slightly whetted your appetite with a small series of mixed appetizers, it’s time to focus on the grill.
As a first course, we offer the rare cuts of the day to be tasted simply seasoned with salt, pepper and sesame oil to maximize the sweet taste and delicate consistency of the Wagyu meat.
As a second course we present our highest quality marbled meat in Sukiyaki style.
It is said that the intramuscular fat of the beautiful black Wagyu contains many unsaturated fatty acids, beneficial for reducing cholesterol and stimulating and protecting neurological activity.
A mystical meat, healthy for the body and the soul, Wagyu Kuroge, the fat melts gently already at body temperature as it is characterized by a particularly low melting point.
We will serve you the best cut of this delicate meat to be lightly seared, dipping it lightly in a lovely broth, please enjoy it together with an “Onsen Tamago”, an egg cooked at low temperature.
As third course we offer you a selection of the most exclusive cuts, generously marinated in our secret YAZAWA sauce.
The scent of soy sauce harmonizes with the sweet notes of Wagyu fat, hot and succulent, which emanate from the hot grill, the promise of an irresistibly tasty rice.
The true pleasure of Yakiniku is revealed in the moment the first bite of still steaming and fragrant meat meets the palate.

We invite you to enjoy an incredible experience with the best quality Wagyu kuroge meat in perfect YAZAWA style.
Just like you were in Japan.

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SAKIZUKE
Five mixed seasonal starters representative of the traditional Japanese style

YAKANIKU
Japanese-style grilled Wagyu
* Assortment of daily thin cuts of Wagyu marinated with salt and sesame oil
* Sir Loin of Wagyu marinated with Warishita sauce served with traditional Sukiyaki style poached egg
* Assortment of daily thin cuts of Wagyu marinate with Yazawa special sauce

SHIME
Udon noodles in broth with Wagyu stew, poached egg and spring onions

DESSERT
Mixed desserts

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NB: Our tasting menus are crafted with the aim of providing a multisensory tasting journey, a unique experience to share. Therefore, it will be mandatory for all guests at the same table to opt for the same menu.

Request and book your experience

150,00€

Menu Kaiseki

The culinary art of kaiseki and Japanese haute cuisine, despite their multiple interpretations, both have their origins from the fundamental idea of celebrating and honoring the changing flow of the seasons through the use and valorization of seasonal ingredients.
At the table we express gratitude and respect for daily food, at the same time we share and cultivate the joy and the pleasure of conviviality with the important people in our lives.
This is the essence of wabi sabi and this is precisely the spirit of KAISEKI that we embrace at YAZAWA.
Wagyu beef and Japanese cuisine, we created this magnificent idea for you to fully enjoy the essence of Japanese culinary culture through our exclusive WagyuKaiseki journey.
As start, a hot preparation or small appetizers, dishes simple in elegance but rich in flavour, based on Wagyu meat, inaugurate the meal in an atmosphere of serene contemplation.
With nighiri sushi you can try the consistency and meltability of the Wagyu together with the sushi rice, an exquisite symphony of sweetness and freshness.
Continuing with the same style, we will serve you thicker cuts of premium WagyuKuroge meat seasoned simply with salt and wasabi, to explore the exquisite sweetness and tender succulence that only a steak cut can reveal.
The supreme cut, the sirloin, is offered in single portions, following the authentic tradition of Japanese sukiyaki.
For the finale, still dedicated to Wagyu, the YAZAWA yakiniku returns with its highly selected rare cuts enriched by our inimitable homemade secret sauce.
Dive in the perfect harmony of the union between Wagyu meat and the special sauce that only an experience at Yakiniku Yazawa can offer.
To close the meal with a delicate caress of sweetness, seasonal fruit, to savor the soft cycling of time and seasons.
To our guests of tonight who have chosen YAZAWA in Milan, while we work to convey the richness and variety of Japanese culinary culture, we wish that the time spent in the company of your loved ones can be transfigured into a treasure of unforgettable memories.

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STARTERS
Wagyu starters with seasonal vegetables

SUSHI
Mixed Wagyu sushi of the day

YAKANIKU
Japanese style Wagyu grilled Wagyu
* Wagyu steak of the day
served with Wasabi and Negi Tare
* Sir Loin of Wagyu marinated with Warishita sauce served with traditional Sukiyaki style poached egg Sukiyaki
* Assortment of daily thin cuts of Wagyu
marinate with Yazawa special sauce

LAST DISH
Miso barley soup and seasonal vegetables

DESSERT
Seasonal dessert

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NB: Our tasting menus are crafted with the aim of providing a multisensory tasting journey, a unique experience to share. Therefore, it will be mandatory for all guests at the same table to opt for the same menu.

Request and book your experience

190,00€

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