What to Order at Yakiniku Places

Dear Meatlovers – Have you ever wondered how to order at Yakiniku places here in Japan? Are you aware of your favorite meat part? Here’s a brief explanation.


牛タン Gyutan – tongue

Sliced very thin and cooked quickly at Yakiniku. Usually served with lemon to add freshness to its rich & deep flavor.


カルビ  Karubi – boneless rib

Extremely marbled, juicy, and rich flavor. One of the most popular and standard dishes at Yakiniku places.


肩ロース  Rosu – chuck roll

Moderately marbled, full of umami. Best beef part to enjoy as Yakiniku or Sukiyaki dishes.


ミスジ Misuji – oyster blade

This part is located just under the shoulder blade. A rare cut that could only get 2 – 3 kilograms per each cow. Rich flavor full of umami.


ハラミ Harami – skirt

This part is close to the diaphragm of the cow. Takes a bit longer to cook but you will enjoy the soft meat with strong and rich taste. Classified as organ meat, but texture is close to red meat.


Craving for meat now? Call us for recommendations and reservations!


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