always look forward to returning to Japan, where my first stop is invariably Yakiniku a nostalgic feast reminiscent of childhood.
We commence with a cold beer, followed by kimchi, namul, and salad. Sometimes, we treat ourselves to yukke, a visually appealing dish that melts in the mouth and bursts with umami.
The core of the yakiniku experience is next:
salted beef tongue with homemade onion sauce,
then classic cuts like kalbi and losu, savored with salt and soy sauce alongside fragrant grilled meat.
We save room for the finale Wagyu curry rice, sweet and gently spiced, a fulfilling end to the meal.
With the table cleared and the lingering scent of grilled meat fading, we're left with a poignant sense of satisfaction.
We conclude with a choice of sorbet or ice cream, a refreshing finish to my ideal yakiniku meal
A special tradition that transcends words and warmly welcomes us back home.
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前菜/ STARTERS
􀆹􀆴􀆙􀆂􁄢􀟁􀈑􀇮􀇜
Wagyu tartare
􁄢􀟁􀈘􀁼􀇤􀇳􀇾􀁼􀈀
Wagyu roast beef
􀨑􀚂􀮛􀇘􀈋􀇬
Spicy fermented chinese cabbage Kimchi
􀇵􀈋􀈖􀆣􀮗􀆿􀤳􀇄􀆐
Namuru marinated mixed vegetables
􁀶􁛷􀇠􀈔􀇫
Yazawa salad
􁄢􀟁􀇠􀁼􀈘􀇏􀈞􀆣􀖬􀆿
Wagyu Sirloin Sushi Nigiri
OPTION 2 PIECES + 10 EURO
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焼肉/ YAKINIKU
Japanese style Wagyu 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
􁀶􁛷􀫨􀆂
Sir Loin of Wagyu marinated with Warishita sauce
served with traditional Sukiyaki style poached egg
OPTION + 20 EURO
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〆の逸品/ FINISHING DISH
􁀶􁛷􀇖􀈗􀁼􀈔􀇏􀇤
Steamed rice with Wagyu ragout spiced with Japanese curry
甘味/ DESSERT
􀆎􀆕􀆖􀆣􀇢􀈎􀁼􀈄􀇮􀇳􀆳􀆔􀆤􀿝􀳛􀆣􀇣􀇒􀈔􀁼􀇳
Sudachi sorbet or Matcha ice cream