焼き肉 おせん

YAKINIKU by OSEN

"yakiniku" commonly refers to a

style of cooking bite-size meat

(usually beef and offal)

and vegetables on gridirons or

griddles over a flame of

wood charcoals carbonized by

dry distillation (sumibi, 炭火)

or a gas/electric grill, making it one of

the most popular national dishes of Japan.

In simple Japanese terms,

Yaki (焼) means grill and Niku (肉) means meat.

yakiniku restaurant,

diners order prepared raw ingredients

(individually or as a set)

which are brought to the table.

The ingredients are cooked by the diners on a

grill built into the table,

several pieces at a time.

The ingredients are then dipped in

sauces known as tare before being eaten.

Today,

we are Japanese barbecue (yakiniku) restaurants

and continue to bring you the best tasting dishes

and the most enjoyable dining experience.

Wagyu (和牛, Wa gyu, "Japanese cattle") is

any of the four Japanese breeds of beef cattle.

In several areas of Japan,

Wagyu beef is shipped carrying area names.

Some examples are Matsusaka beef,

Kobe beef, Yonezawa beef, Mishima beef,

omi beef, and Sanda beef.

Simple but complicated due to the

unique genetics of the cattle,

the meat contains a higher percentage

of fatty acids than ordinary beef,

earning a higher rating score.

When you see Wagyu on a menu,

chances are it’ll be alongside an

A4 or A5 rating,

with A5 representing the most

premium level of Wagyu.

HOW TO EAT

step 1

To order the main menu on top

of enjoying various parts

step 2

Place the desired part on the stove and

bake it properly

step 3

If you dip it in a sauce with cooked meat,

it tastes really good

TIP

The meat cooked in a

simple brazier is slowly baked,

so we recommend adding a

glass of sake and flavoring.