A Casual Spot for Enjoying Yakiniku Specialties

Yakiniku Horumon Dai

Tabiiro’s picks: signature dishes

An indulgent dish piled high with green spring onions

"Negi P Tan" Piled High with Seasoned Green Onions

"Negi P-Tan," topped with a striking mound of green spring onions, pairs grilled meat with seasoned green onions. The onions are flavored with sesame oil, salt, pepper, and lemon sauce, giving them plenty of flavor on their own. Tossed with freshly grilled meat, their crisp texture, aroma, and the richness of sesame oil complement the meat's savory flavor and whet the appetite. Lemon sauce, ponzu, or salt can also be added to taste. The dish highlights the flavor of the green onions while making the most of their pairing with the meat.

Popular pairings

"Gatsu Sashimi" to enjoy between dishes

"Gatsu Sashimi"

"Gatsu Sashi," a dish of boiled pork stomach, is known for its distinctive firm, crunchy texture. Light in flavor, it's easy to enjoy between bites of yakiniku. A ponzu-based sauce with red pickled ginger and finely shredded scallions gives it a clean, refreshing finish. The pleasantly chewy texture becomes more noticeable the longer you chew, and the dish pairs especially well with drinks. Its texture and flavor offer a contrast to yakiniku, with its savory, flavorful fat, making it an ideal palate cleanser between bites. Made possible by the restaurant's commitment to sourcing fresh ingredients, this distinctive dish is worth trying when visiting "Yakiniku Horumon Dai."

Must-try signature dish

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  "Wagyu Harami"

  "Wagyu Harami (Skirt)," selected for the restaurant, brings together the savory richness of its fat and the deep flavor of the meat itself. Grilling it over the grate adds a fragrant char, while its full flavor develops with each bite. It is recommended first on its own, then with sauce or wasabi soy sauce to vary the flavor. Satisfying enough for a substantial meal, it is a dish worthy of center stage in a yakiniku spread.

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  "Shukei (breeder chicken)" from Miyazaki Prefecture

  "Shukei" (breeder chicken), sourced from Miyazaki Prefecture, is known for its firm texture and savory flavor that deepens the more you chew. After trying both mature and young chickens in search of meat that tastes especially good cooked on an iron griddle, the restaurant chose "Shukei" from Miyazaki Prefecture. Cooking it on the griddle adds a toasty aroma while allowing the chicken's natural flavor to shine through. With a texture and flavor distinct from beef, this dish reflects the care the yakiniku restaurant puts into sourcing quality meat.

Restaurant highlights

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  A course for a wide range of occasions, including group gatherings

  An Extensive Selection of Courses with All-You-Can-Drink Included

  A course with two hours of all-you-can-drink service is well suited to evenings centered on a substantial meal and drinks. Built around yakiniku, it also includes appetizers, à la carte dishes, and a finishing course, making it possible to sample a variety of dishes in one meal. Two versions with different menus and price points are available, making it easy to choose according to group size and budget, from casual drinking parties to larger gatherings. It also works well for get-togethers with friends or meals with coworkers.

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  "Dai-chan Curry" with concentrated umami

  A Wide Selection of Casual À La Carte Dishes

  In addition to its courses, "Yakiniku Horumon Dai" offers a wide selection of à la carte dishes that are easy to order individually. The menu ranges from dishes that pair well with yakiniku to finishing options, making it easy to choose according to appetite and mood. Among them, "Dai-chan Curry" is made by slowly simmering a large amount of meat and vegetables in a large stockpot for about two days, until the ingredients break down and their flavors become concentrated. Its rich flavor combines a subtle sweetness with aromatic spices, making it a recommended way to finish a yakiniku meal.

Interior

A red-themed interior

Suitable for a wide range of occasions

A versatile space for both main gatherings and after-parties

Sunken-floor seating for a leisurely stay

The interior includes horigotatsu (sunken-floor) seating, creating a comfortable setting for a relaxed meal. The striking red decor makes for a photogenic space, while the welcoming atmosphere makes it easy to drop in. The restaurant suits a wide range of occasions, including family meals, dates, drinks with friends, and dinner after work. Some seats have a semi-private feel, allowing diners to relax and enjoy yakiniku and à la carte dishes with a little more privacy.

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  A Relaxed Setting for Banquets and Group Gatherings

  Horigotatsu sunken-floor seating provides plenty of legroom and a comfortable setting for families and couples. The space accommodates everything from casual meals to drinks with friends and larger gatherings, with private bookings available for groups of about 30. Open until late at night, it works well for both first and second stops, with an easygoing setting for sharing yakiniku and à la carte dishes.

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From the Tabiiro Editorial Team

The vibrant, predominantly red interior includes horigotatsu (sunken-floor) seating, and I was impressed by how comfortable it felt for a leisurely meal. Speaking with the owner, I could sense the care and attention that this yakiniku enthusiast puts into the menu. There's a wide variety to enjoy, from yakiniku to distinctive à la carte dishes. Open until 3:00 a.m., the restaurant is a convenient choice whether you're looking for a substantial meal or a final bite after drinks, making it a place worth keeping in mind for an evening in Saga City.