If you're going to eat meat, make it delicious meat! This has been our motto here at Yakiniku Sansui since our founding over 40 years ago. We care about meat's intrinsic savory flavors and compete with the quality of our ingredients. To that end, the things that accompany our yakiniku barbecue—dipping sauce, kimchi, namul (vegetable dishes), and of course, beer—are all very important. After all, beer is yakiniku's best friend.

The meat comes first. We choose our meat based on the quality of its marbling, rather than its origin or brand, because the balance of red meat and fat has a big impact on the depth of its flavor. The important thing is that the meat must be fresh. We never use frozen meat because its flavor just drips away when it's defrosted. We remove excess fat and sinew from the meat, then hand-cut it into pieces one by one, paying close attention to the fibers. When we do this, our policy is to think about how the meat will cook, not how it will look on the plate. This means we care less about appearance, and more about providing yakiniku where each slice of meat is its own delicious dish. Once the meat is cooked, try it with spicy gochujang (red pepper paste) and our handmade sweet dipping sauce. It increases the flavor of the meat.

As for beer, KIRIN ICHIBAN is the perfect choice. We serve KIRIN ICHIBAN not only at our Ginza branch but also at our main branch. KIRIN ICHIBAN has richness and flavor, but no unpleasant aftertaste. Its clean flavor matches well with fresh, quality yakiniku.

We recommend the tongue and sirloin à la carte, or our Classic Course that comes with handmade kimchi and namul, salted tongue, short rib, loin, outside skirt, and offal. Enjoy delicious meat with KIRIN ICHIBAN. You will understand what our motto is all about.
(Remarks by Nariyuki Hara, Head Chef)