Yakiniku
Yakiniku
Yakiniku — Japanese barbecue — is one of the most enjoyable and social ways of eating in Japan, built around a small charcoal or gas grill at the centre of the table over which thinly sliced beef, pork and vegetables are cooked to order by the people eating them. The name translates simply as grilled meat, but the experience is far more considered than that suggests: different cuts of meat are ordered in a specific sequence — from lighter, more delicate flavours to richer, fattier ones — and each piece is cooked for only seconds on each side before being dipped in a tare sauce and eaten immediately while still hot. The pace is unhurried and conversational, and a good yakiniku meal can last two hours without anyone noticing.
The cuts served at yakiniku are specific to the tradition. Karubi (short rib) is the most popular — rich, well-marbled and slightly sweet when grilled. Rosu (sirloin) is leaner and more elegant. Tongue (tan) is served thinly sliced and grilled briefly, finished with a squeeze of lemon. Harami (skirt steak) has an intense beefy flavour that contrasts beautifully with the other cuts. Vegetables — king oyster mushrooms, spring onions, sweet potato, corn — fill the gaps between meat courses and provide necessary balance.
The tabletop grill is the centrepiece of the yakiniku experience. Compact gas grills designed specifically for domestic use are available in this collection, along with the wire grill nets that sit over the heat and are replaced as they become saturated with fat. Smoke-reducing models, which filter the combustion gases before releasing them, are a practical consideration for indoor use.
Tare sauces, sesame oil dipping sauces and the other condiments essential to yakiniku are available in the ingredients section.
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Use a portable burner for the table setup and explore our tongs for handling the grill.
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