TAKUMI Japanese BBQ North York

Wagyu beef cuts

Premium marbled beef — likely A5 or domestic wagyu grades — showcasing the restaurant's sourcing quality with clean, buttery fat that renders fast over high heat

Beef tongue (gyutan)

Thin-sliced beef tongue, a yakiniku staple that gains an appealing chew and smoky edge on the grill — best with a squeeze of lemon

Short rib (karubi)

Richly marbled short rib cut, the crowd-pleasing backbone of any yakiniku menu — caramelizes quickly and rewards a brief rest before eating

Premium sirloin or ribeye cut

Higher-tier steak cuts for grilling, where the quality of the meat sourcing becomes most legible — the real test of a serious yakiniku kitchen

Set menu or course option

Fixed courses are common at quality yakiniku restaurants and often represent the best value — an efficient way to sample the kitchen's range without over-ordering