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What is yakiniku?
In "yakiniku" restaurants, everyone can cook their meat as they wish on a heated grill and enjoy it hot right after.
We take care of selecting the pieces of meat, but for their cooking and the way to taste them, it's up to you.
Only salty, with soy sauce topped with wasabi, or even without any seasoning. This is the culinary culture of "Japanese yakiniku".
We are opening this restaurant with the objective of making everyone appreciate this Japanese yakiniku culture on French soil.
In the Japanese restaurants of yakiniku, which are called "yakiniku-ya", it is possible to choose very diverse pieces of meat.
How to taste the meat after cooking? Yakiniku is a very simple cuisine, but one that invites creativity.
You can enjoy yakiniku as an "indoor barbecue", or as a convenient entertainment.
Our restaurant adopts the best techniques from Japan so that you can enjoy yakiniku without being disturbed by smoke or noise.
It was in the 1930s that yakiniku began to spread in Japan.
It can be said that the formula of yakiniku, in which many people gossip happily around the table, while eating and drinking, is the culinary culture of Japan.
We gradually moved from the Korean style, which consists of cooking meat impregnated with sauce, to the "tsuke-tare" style, in which the meat is cooked without any seasoning, which is then dipped in a sauce. This reduced the smoke and facilitated the spread of yakiniku in Japanese homes.
Another element is the emergence of "smokeless grills". Until then, yakiniku restaurants were smoky places from which you emerged with the smell of smoke on your clothes or on your hair.
But the appearance of grills with a suction system made it possible to enjoy yakiniku without worrying about the smell.
The current style of yakiniku restaurants was thus established in the 1980s. Today, the Japanese-born "tsuke-tare" style of tasting and smokeless grills are commonplace in South Korea. We can speak of an "export in the opposite direction".
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