Yakiniku Jumbo

Nambara-san — Yakiniku Jumbo Nambara-san is one of those people who represents everything I love about returning to Japan year after year. Our relationship began with food, but somewhere along the way it became friendship. His generosity, energy and sense of fun are inseparable from Yakiniku Jumbo for me. Every visit feels like coming back to see an old friend — and bringing my groups here gives me enormous joy. Great wagyu is coming, of course, but first: Nambara-san, the man who makes the evening special.

Kimchi & Namul The essential yakiniku opening: spicy, deeply fermented kimchi alongside seasoned spinach and bean sprouts. Fresh, crunchy and savory — waking up the palate before the serious beef begins.

Skirt Steak & Shoulder — Raw Two very different expressions of beef to start: deeply flavorful skirt steak on skewers, alongside beautifully marbled shoulder. The raw cuts show exactly what is about to hit the grill — texture and beefiness versus richness and melt.

Harami — Skirt Steak Charred on the outside, juicy and deeply beefy within. Harami has a looser texture and bold flavor that makes it one of the most satisfying cuts on the grill.

Zabuton — Chuck Flap Beautifully marbled zabuton, quickly grilled and dipped into the savory tare. Silky, intensely juicy and rich with wagyu fat — the kind of piece that seems to dissolve almost as soon as you bite into it.

Sirloin — Wagyu Sirloin Beautifully marbled sirloin, rich with sweet wagyu fat yet still wonderfully balanced. A quick kiss of the grill is enough — the fat melts, the edges caramelize, and the meat becomes impossibly tender.

Noharayaki — “The Transparent Cut” So thin and beautifully marbled that I call it the “transparent cut.” Nambara-san’s signature piece needs only moments on the grill — the fat melts almost instantly, leaving the beef impossibly silky, rich and delicate.

Yukhoe — Korean-Style Raw Beef Finely chopped raw wagyu dressed in a savory-sweet sauce and finished with toasted sesame. Silky, rich and deeply beefy — a Korean classic given the Jumbo treatment.

Yukhoe with Korean Nori Silky wagyu yukhoe piled onto crisp, savory Korean nori. And with all due respect to Japan… Korean nori is just so much better for this. 😁

Tan — Beef Tongue & Uwamisuji — Upper Chuck Tender Two beautiful cuts side by side: thick, meaty tongue with its distinctive springy bite, and finely marbled uwamisuji, tender and intensely flavorful. Two completely different textures from the grill.

Jōtan — Premium Beef Tongue Thick-cut premium tongue, beautifully seared outside while remaining juicy and tender within. Jōtan is always a source of pride for great yakiniku masters — the quality is immediately obvious in the texture and flavor. And for me, it’s always been one of my absolute favorite cuts.

Uwamisuji — Upper Chuck Tender Quickly grilled until the marbling melts into the meat, then dipped into the savory tare. Exceptionally tender and juicy, with that beautiful balance of concentrated beef flavor and wagyu richness.

Ichibo — Aitchbone / Rump Cap Beautifully marbled ichibo, combining the deep beefiness of the rump with just enough luscious wagyu fat. Tender, juicy and full of character — a cut with more intensity and structure than the ultra-rich pieces.

Ichibo Nigiri — Wagyu Rump Cap Sushi The ichibo returns, now lightly grilled and draped over warm rice. Beef instead of fish, but the idea is beautifully familiar: rich wagyu fat, savory juices and rice coming together in one luxurious bite.

Chapter 1 — Before the Fire This is one of Yakiniku Jumbo’s signatures — a magnificent block of Chateaubriand, with extraordinary marbling running through the tenderloin. And this one cannot be rushed. From raw beef to the final plate, Nambara-san’s team spends almost an hour preparing it.

Chapter 2 — The Hour-Long Cook Slowly, patiently, the Chateaubriand is grilled from every side, building a dark caramelized crust while gently bringing the center to temperature. It’s a game of fire, distance, resting and time. An hour of attention for one piece of beef.

Chapter 3 — The Reward Finally sliced into thick cubes: deeply charred outside, spectacularly pink within. The result is almost absurdly tender and juicy, with the concentration of the crust balancing the richness of the wagyu. This is not simply another cut at Jumbo. It’s one of the rituals we come here for.

Filet Katsu — Wagyu Beef Cutlet Perfectly pink wagyu filet in a delicate crisp crust, served over softly cooked egg and savory sauce. Tender beef, crunchy coating and silky egg — pure comfort after all that grilling.

Ushigohan — Nambara-san’s Signature Beef Rice Another Nambara-san signature. Rice cooked in a chicken-and-vegetable broth, enriched with soy sauce, red wine, garlic, butter and the precious drippings from seared beef, then finished with generous pieces of beautifully pink wagyu. Somewhere between takikomi gohan and risotto — deeply savory, comforting, and a spectacular way to finish the meal.

Draft Beer — The Essential Yakiniku Opening

Cold, crisp draft beer and a blazing yakiniku grill — one of those combinations that simply makes sense. The carbonation and bitterness cut straight through the richness of the wagyu and reset the palate for the next piece.

Yoichi Highball — Japanese Single Malt Whisky

Yoichi brings real character to a highball: malty, robust and gently smoky, with the soda stretching everything into something wonderfully refreshing. A terrific partner for grilled beef — enough personality to stand up to the fat and char without overwhelming them.

Kamonishiki — 加茂錦

A polished, modern style of sake with freshness, elegance and a beautifully clean profile. There’s gentle fruit and sweetness, but enough acidity and structure to keep it lively alongside the wagyu — particularly welcome as the meal moves into its richer cuts.

Juyondai — 十四代 Nakadori Daiginjo

One of Japan’s most celebrated sake names, and always a special bottle to see on the table. Silky and aromatic, with beautiful fruit, sweetness and extraordinary refinement. Despite its elegance, it has enough presence to accompany richly marbled beef without disappearing beside it.

Matsu no Tsukasa — 松の司 Junmai

A more restrained, food-focused expression to finish. Clean and composed, with gentle rice-driven umami, freshness and a dry, precise finish. After so much beautifully marbled wagyu, this is exactly the kind of sake that brings the palate back into balance.