PART 3: BEEF
(Grill time) recommendation denoted
LOCAL FARMERS MARKET VEGETABLES with MULTI GRAIN RICE CHIP, SESAME DIP
Inspired by classic American crudité plate, using house-made roasted sesame dipping sauce.
The beef tendon crisps showcase a part of the cattle that is not traditionally present in western culture, taking three days to prepare before service.
ANGUS BEEF TONGUE, LEMON SCALLION KOSHO (60 secs)
Our team treats the tongue with a very special, massage-like technique for tenderization. Grading – there is no grading on the tongue because organs are not graded.
USDA PRIME RIB-EYE INSIDE (60) and CAP (45)
The rib-eye is sometimes called the Delmonico, named for the 19th century New York City restaurant that served it. It consists of two very different muscles – the loin (eye) and cap
SNAKE RIVER FARMS AMERICAN WAGYU BONELESS SHORT RIBS (45)
A crossbreed between the Japanese Wagyu and American Black Angus, this American Wagyu cut is sourced from Boise, Idaho.
USDA PRIME FILET MIGNON – CHATEAUBRIAND (120)
It is a long cylindrical muscle that runs along the inside of the spine from the mid-body to the hind leg and tapers as it goes towards the front of the animal. It is special because it is the only muscle in the entire cattle that never moves, thus making it the most tender and expensive cut.
SERVED WITH BONE MARROW RICE, KIMCHEE
Made up of the femur bone with the knuckles cut off at either end, or the bones split down the middle. The soft marrow runs through the center and becomes custard-like when roasted.
PONZU MARINATED TOMATO with sesame seeds
Inspired by Momotaro, a giant peach folklore of many generations. This dish has been on the Yakiya menu since day 1 in December 2016.
