As the crisp air rolls in, Yakinikuya Sakai is ready to warm its customers up with a highly anticipated Autumn/Winter Grand Menu, which combines culinary craftsmanship with bold, comforting flavors for an unforgettable dining experience.
Available at venues nationwide through spring 2027, the updated menu highlights hand-crafted cuts and customizable seasoning profiles.
One of the highlights is the Flower-Shaped Loin with Truffle-Infused Soy Sauce, which features loin hand-cut by chefs into a flower shape. The specific scoring technique allows the truffle-infused soy sauce to thoroughly penetrate the meat, enhancing both the flavor and tenderness of the loin.
There’s also the Aged Boneless Short Rib (Chili Style), which utilizes boneless short rib that has undergone an aging process to maximize the meat’s natural flavor. It is seasoned with chili powder, and diners can customize the heat level by choosing from three available spice grades, ranging from normal to a second-degree level of spice.
For dessert, the Stone Ice (Annou Sweet Potato Flavor) is highly recommended. The chain’s signature stone-bowl dessert has been updated for the season. This version incorporates Annou sweet potato, a variety known for its high sugar content, paired with ice cream inside a chilled stone bowl.
Stone Ice
