Gyu-Kaku Japanese BBQ

Harami (Skirt Steak)

The signature cut — marinated in a savory tare, it chars beautifully on the tabletop grill in under two minutes and delivers deep, beefy flavor without the price of wagyu

Kalbi (Short Rib)

Thin-cut bone-in short rib marinated in a sweet soy glaze; caramelizes fast on the grill and is consistently the most reordered cut at the table

Tan Shio (Salted Beef Tongue)

Paper-thin slices of beef tongue seasoned simply with salt and lemon — a textural standout that separates real yakiniku devotees from casual visitors

Wagyu Beef

Premium Japanese-style wagyu cuts with visible marbling; worth the upgrade cost at least once per visit for the richness contrast against leaner harami

Miso Yaki Corn

Grilled corn brushed with miso butter — a classic Gyu-Kaku side that acts as a palate reset between meat rounds

Spicy BBQ Chicken Thigh

Boneless thigh marinated in a gochujang-forward sauce — a reliable, affordable option that grills quickly and pairs well with the lighter cuts

Toro Beef (Beef Belly)

Fatty beef navel that renders down on the grill into something approaching brisket-burnt-end territory — messier and richer than the leaner cuts

Edamame

Standard salted edamame — a fine filler while the grill heats, nothing more