How to Grill & Safety

• Our grills are hot! 🔥
  Please do not ever touch them
  
  
• Careful when enjoying 🔥
  Stone pots & noodle soups are hot
  
  
• Please fully cook all raw food items 🥩
  
  
• Only grill with Meat Tong 
  Prevent cross contamination
  
  
• Don't grill too much meat at a time for your safety
  
  
• Supervise children 🧒
  Seat children away from pathways

ENJOY GRILLING YOUR OWN WAY AND BE A COOL YAKINIKU MASTER!

Golden ratio of grilling front & back = 70:30 !"

STEPS 1- 3

1. Using meat Tong, swing meat on grill and flip 2-3 times to let it rub well into grill net.
2. When meat juice came out, flip meat 1-2 times.
3. Dip meat into your prefered sauce and Enjoy !

CUT	MEAT
Thin Cut (Shabu Cut)	Toro Shabu/ Yaki Shabu	30 sec - 1 min
Medium Cut (Yakiniku Cut)	Kalbi/ Rosu/ Flank	1-2 min
Flank Steak/ Ribeye/ Chateaubriand	Thick Cut (Steak Cut)	3-4 min
Wagyu Steak/ Lamb Chop	Thick Cut (Steak Cut)	3-4 min
Cube Cut (Saikoro Cut)	Cube Cut (Saikoro Cut)	3-4 min
Other Cut	Chicken/ Lamb/ Prawn	4-6 min
Foils	Mushroom/ Miso Butter Salmon	8-10 min

If you require any guidance on how to ensure food is cooked properly, please ask our staff.