01 / ABOUT THE PLACE
About this place
Serving modest portions on petite plates, Yakiniku Yan makes it easy to sample a wide variety of beef and offal without overcommitting. Rather than relying heavily on sweet, thick marinades, the kitchen invites diners to tailor each bite with house-blended salt, green chilies, lemon, sesame oil, and yuzu pepper, drawing out the natural character of each cut.
An ideal way to start is the signature Selected Wagyu Yan Assortment. Featuring a 3-cut tasting seasoned with a clean salt profile, it lets guests compare textures right off the bat. The offal selections are equally thoughtful, including thick-cut premium beef liver that softens into a rich, tender texture under steady heat, bubbling fatty beef intestines that crisp over the flames, and the distinctive "meat abalone," a firm cut taken from the jaw.
Between rounds of grilling, raw and chilled plates keep things lively. Offerings such as Wagyu rare yukhoe crowned with egg yolk and caviar or crunchy white omasum sashimi make natural partners for drinks. Beside draft beer, the bar serves Yamazaki, Hakushu, and Taketsuru highballs along with a tart, citrusy Oni Lemon Sour to cut through the richness.
To finish, diners can opt for smooth, cooling cold noodles or a bowl of soothing salted gomtang soup. The interior combines counter seating with banquette tables equipped with under-seat storage for bags and coats. It works just as well for solo diners working through a few small plates as it does for friends grazing their way through varied cuts over drinks.
