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Yakiniku sauce version
Secret raw sauce
All of Taico’s sauces are handmade. In particular, we are particular about the deliciousness of the dipping sauce, which is extremely fresh and uses lots of vegetables and fruits. The dipping sauce is not heated to bring out the natural flavors of the ingredients, such as the acidity, sweetness, and vitamins of the fruit. Therefore, if you leave it at room temperature, it will deteriorate quickly. To preserve its deliciousness, we store it in the refrigerator and transfer it to a plate just before serving. Therefore, we cannot provide dipping sauce on the table.
Momidare
Taico’s momidare is based on brewed soy sauce. Contains multiple other ingredients in secret proportions. It has a sweet and salty sauce that can only be served at Taikaku, and goes perfectly with Yakiniku.
Meat edition
Grade of meat
The beef loin and beef ribs that Taiko buys are A5 grade, which is the highest grade of domestic beef. As it is of the highest rank, it has wonderfully fine marbling, and the meat is soft and melts in your mouth. Meat is graded on a five-level scale from A1 to A5, but there is also a BMS that grades marbling.
Marbled beef (BMS)
most suitable for grilled meat
The beef loin and beef ribs that Taiko procures are made from the highest grade of meat known as A5 grade.
In addition to the five levels of meat quality, we also rate the marbling (marbledness) called BMS. There are grades from No. 1 to No. 12, and grades from No. 8 and above belong to A5 grade, but Taico does not use No. 8 and No. 9, but selects No. 10 and No. 11.
Based on our long experience, when it comes to yakiniku, we consider No. 10 and No. 11 to be the ones that bring out the natural flavor of the meat, and we are particular about using those meats.
Taico tender meat
Taico’s beef loin and beef ribs are called A5 grade, and we purchase the highest grade meat. However, even though it is A5 grade, we cannot actually provide all of it. It varies depending on the part, such as soft parts, not-so-soft parts, and extremely soft parts. At Taiko, we do not provide tough or lined cuts of meat to our customers, but instead sell them wholesale at a low price for our own use.Therefore, at Taico, you can always enjoy tender cuts of meat.
Non-sticky fat
Cut the Taico short ribs into small pieces and slice them. When grilling short ribs, the thickness of the fat is determined for each part. Originally, there was a certain amount of fat over 1 cm on top. It’s very delicious as is, but at Taiko, we polish it to about 2mm thick and call it garashi fat. We experimented with various thicknesses until we reached this thickness, and found the one that tasted the best and was the most comfortable to eat, which is what Taiko calls the garnished fat.
Technology and grill
Succession of technology
The meat that becomes Taico’s beef loin and beef ribs is purchased from large chunks of meat weighing over 20 kg cut from carcasses. It is divided into lumps, ichibo, kainomi, fillet, etc., but ramps and ichibo are still large chunks of meat.
We cut the meat into smaller parts, such as the part that can be used as a top loin, the part that can be used as a medium roast, and the part that will not be served to customers, and cut them into sizes that are easy to eat.
At Taico, each piece is hand-sliced, but the meat has a grain, and the rule of thumb for yakiniku meat is to look at the grain and cut the grain. Check the condition of the meat that has been removed, and cut larger pieces of meat in half, cut slightly firmer parts to make them less pleasant, and cut pieces that are chewy and soft to a slightly larger size so that they taste better. The way the meat is cut varies slightly depending on the part, marbling, and firmness of the meat. That is Taico meat. Taiko’s predecessor (master) has studied these tasks for over 40 years, and has spent many years mastering the characteristics of each piece of meat.
Grill details
The most important thing in Yakiniku is the grill. If you use a flimsy grill, the meat will stick together, and if you don’t choose carefully, the meat will get burnt or won’t cook properly.
For Taiko’s yakiniku grill, we have selected Shimbo, the largest manufacturer in the industry. In addition to stabilizing the heat, using a thick net increases the residual heat effect and ensures stable baking.
Meat Edition・Ⅱ
Taico hormone (liver & heart)
Taico’s liver is exceptional. Taikaku’s liver uses only raw materials that are slaughtered on the same day (every day after 6pm, excluding Saturdays, Sundays, holidays, and other specified holidays). Please try the different freshness and taste.
Taico salted tongue
Enjoy Taico’s salted tongue, which is perfect for tongue lovers, with a firm chew, exquisite thickness, just the right amount of salted plum to enjoy the flavor of the tongue itself, and a matching lemon sauce.
Domestic pig
Taico meat is exceptional. Taico’s pork is purchased from Gunma Meat Company. At Gunma Meat Co., Ltd., we purchase from local producers and provide reliable domestic pork.
Rice and Sides
Yakiniku and rice
I’m happy to eat rice with yakiniku. Even the rice you eat every day may vary depending on the store you buy it from and the day you buy it. Even the same brand may have different tastes depending on the producer. Taima is thoroughly committed to deliciousness, and searches for and purchases the most delicious brands and production areas throughout the year. Currently, we are using Yumebirika from Hokkaido.
Handmade kimchi
Taico’s kimchi is handmade. Chinese cabbage is salted and fermented, and after a few days the salt is removed and seasoned. Taico’s kimchi, kakuteki, oikimchi, and namul are all handmade. We continue to make delicious kimchi every day by veteran craftsmen who have been working for more than 30 years, including during the Yakiniku Taikaku period.
Luxury rib soup
Kalbi soup is a standard at Yakiniku restaurants, and of course Taico is also proud of it. Taiko’s rib soup is a rich soup made with 10 kinds of vegetables, and the main dish is a large rib meat. This short rib meat also has a lot of special features. Taiko ribs are cooked for over two hours, and the fat is about 2mm thick, called kazari fat. Above all, we use Kuroge Wagyu beef for the Taico short rib meat, and sometimes we use A5 grade cuts. Please try our carefully selected kalbi soup.
Fresh eggs
Eggs are essential to soups at yakiniku restaurants. Because of this, we are particular about the freshness of our eggs, and we purchase them twice a week from designated farmers. You can have delicious soup because you have delicious eggs. Currently, we are purchasing from Tamagobatake.
Special salad dressing
The most popular choregi salad is Taico’s familiar green salad. Although the dressings are different, both are homemade. Choregi salad is made with sesame oil as its base, while green salad is made with a complex mix of various ingredients. Please enjoy the salad dressing that can only be found at Taico.
Dessert edition
Soft cream
The extremely popular soft-serve ice cream, Taico’s soft-serve ice cream, is especially popular. I can’t tell you the exact formula, but Taico’s soft serve ice cream is made by blending various ingredients.
Temperature control during storage is also very important and is strictly controlled. Please try it as a finishing touch to your Yakiniku meal.
Traditional Japanese-Western eclectic sweets
Taico’s desserts have always been made with brown sugar syrup soybean flour and Uji matcha. Nowadays, Japanese and Western-style folds have become standard, but it was truly a pioneering dessert product at the time. Our products have been loved by our customers for a long time, and we continue to provide them even today.
Service edition
Takeout
Taico, which is now a standard take-out menu, not only offers take-out lunch boxes, but also meat take-out. It will be. To take out meat, you must obtain a special business permit from the local public health center, but Taico has a dedicated room and accepts takeout meat. Please take advantage of it.
Real Yakiniku at home
Whether you want to have a leisurely conversation with your family or have a meal in a calm space, eating at home is the safest option. In such cases, authentic yakiniku prepared at a specialty restaurant is the best. Please take out and enjoy real meat. Kalbi soup and kimchi can also be taken out, so your dining table will instantly transform into a real Yakiniku restaurant.
Touch panel order
Our store uses a touch panel system when placing orders. You can use it comfortably, including convenience.
Seat reservation system
Taico has introduced EPARK’s reservation system to improve customer convenience. It is very popular because you can easily make reservations online. You can also see how crowded the store is currently by looking at the number of customers waiting, so you can know how crowded the store is before you actually visit.
Other course meals can be reserved by contacting the store directly, so please contact the store in that case.
