After its spring lineup, Yakiniku Sakai is back with an autumn and winter menu: three new dishes plus a house favourite.
The headline addition is the Karakara Aged Kiwami Kalbi. Aged kalbi is marinated in tare, then coated generously in a house-made spice blend. Diners pick from three heat levels (standard, level one or level two). The brand pitches it as aged beef meeting a spice mix designed to stand up to it.
The Hana Saki Roast is back in a “new” form. The hand-cut loin, scored to let the sauce soak in, now comes with a truffle soy sauce. It’s meant to add aroma and give the dish a sharper, more concentrated flavour than before.
The Special Salted Green Onion Premium Beef Tongue stays on as an all-rounder. Its light salt-and-scallion dressing is suggested as an opener, a mid-meal palate cleanser or a final plate.
For dessert, the chain’s signature Stone Ice gets an autumn version. Cake made with Annō sweet potato, a variety prized for its rich sweetness, is paired with ice cream in a chilled stone bowl.
Regulars will still find the core menu: thick-cut kalbi in tare or salt sauce, garlic harami, rice dishes and stone-grilled bibimbap with soup.
Founded in Gifu City in 1993, Yakiniku Sakai has built its name on chilled beef hand-cut in-store by its meat staff, served at everyday prices.
