Ultimate Halal Wagyu Yakiniku Course at “Nikutei Futago iki” in Hongo-Sanchome

About 4 min read

“Halal” is an Arabic term meaning “permitted under Islamic law.” In Muslim-majority countries, cattle and poultry are processed according to strict religious guidelines, and the entire system is carefully managed to ensure the meat is safe for consumption.
In recent years, as more Muslim travelers visit Japan and multicultural awareness continues to grow, the number of halal-friendly restaurants in Japan has been gradually increasing.
This time, we visited Nikutei Futago iki Hongo-Sanchome to explore their halal wagyu yakiniku course.

【Advised by】Nikutei Futago iki Hongo-Sanchome

『専門店で聞いた本当においしい食べ方』 Goodie-Foodie編集部著／彩図社刊（発売中）

Table of Contents

1 Otoro Nigiri Sushi / Assorted Kimchi & Namul (6 varieties) / Signature Yukhoe
2 Premium Thick-Sliced Salted Tongue / Upper Tongue (Salt) / Upper Kalbi (Salt-Grilled) / Today’s Salad
3 Selected Loin (Tare) / Kurohana Beef with Dashi Sauce / Kurohana Red Meat
4 Iki-Style TKG / Today’s Dessert

Otoro Nigiri Sushi / Assorted Kimchi & Namul (6 varieties) / Signature Yukhoe

Otoro Nigiri Sushi

At “Nikutei Futago iki Hongo-sanchome,” you can enjoy a special halal-certified wagyu course. From otoro sushi to their signature Kurohana beef, finishing with tamago-kake-gohan and dessert. Let’s take a closer look at this halal wagyu experience.

The first dish is otoro nigiri sushi. The beautifully marbled wagyu—fine streaks of fat known as ^※marbling—glistens atop the sushi rice ^※. As you take a bite, the sweet richness of the fat melts across your palate, and the rice dissolves gently… A perfect opening to the wagyu course.

※Marbling: Fine streaks of fat within the beef. Also called “shimofuri,” it resembles frost and creates tenderness and richness.
※Sushi rice (shari): Vinegared rice used for sushi. In Japan, a sushi piece consists of “neta” (topping) and “shari.”

Assorted Kimchi & Namul (6 varieties)

Next comes a vibrant set of small bowls that instantly brighten the table. Daikon, cucumber, and komatsuna kimchi, along with tomato, baby corn, and asparagus namul. From classics to creative twists, the crisp textures and vivid colors stimulate your appetite. These alone will have you reaching for a drink.

Signature Yukhoe

And then comes the ever-popular yukhoe ^※. This version uses premium short rib meat mixed with their house-made soy sauce marinade. A unique touch is the small mound of salted rice served alongside. You can enjoy it as is, or scoop the yukhoe onto the rice to make a yukhoe bowl. The combination of silky beef and subtly sweet rice creates an irresistible harmony.

※Yukhoe: A Korean dish of raw beef seasoned with sweet-spicy sauce and topped with egg yolk. Very popular in Japan as well.

Premium Thick-Sliced Salted Tongue / Upper Tongue (Salt) / Upper Kalbi (Salt-Grilled) / Today’s Salad

Premium Thick-Sliced Tongue / Upper Tongue (Salt)

Now the yakiniku begins! The first items to arrive are the thick-cut salted tongue and upper tongue. At Nikutei Futago, the staff grills the meat for you to ensure the perfect doneness every time.

Charcoal-grilled yakiniku at Nikuttei Futago iki Hongo-sanchome

The yakiniku at Nikutei Futago iki Hongo-sanchome is charcoal-grilled. Charcoal heat is strongest at the center and weaker toward the edges. For thick-cut tongue, grill all sides thoroughly so it cooks evenly to the center. The outside becomes crisp while the inside remains juicy and springy, releasing rich flavor with every bite. For upper tongue, grill each side once until the redness disappears. Enjoy tongue with lemon or *nanban miso* ^※ if you like.

※Nanban miso: A spicy miso paste flavored with chili peppers, garlic, etc. Adds richness and heat to meat and vegetables. Regional variations exist.

Upper Kalbi (Salt-Grilled)

Kalbi is well-marbled, so the key is to grill it lightly—just enough to sear the surface. Add a touch of wasabi for the perfect balance of rich sweetness and refreshing heat. Because it’s salt-grilled, you can enjoy the pure flavor of the kalbi itself.

Today’s Salad

A refreshing green coral lettuce salad—a welcome break in a meat-focused course. The fragrant sesame oil–based dressing coats the fresh greens and resets your palate, preparing you for the next round of tare-seasoned meats.

Selected Loin (Tare) / Kurohana Beef with Dashi Sauce / Kurohana Red Meat

Selected Loin (Tare-Grilled)

Now we move on to the tare-seasoned meats. The first is thin-sliced loin, grilled lightly over charcoal. Be careful—if you get lost in conversation, it can overcook quickly! This one is enjoyed with a special sauce made from ^※tamari soy sauce. The sweetness and richness of the tamari blend beautifully with the flavor of green onions and sesame.

※Tamari soy sauce: A thick, rich soy sauce made primarily from soybeans. Darker in color but less salty, with a strong umami flavor. Commonly used for meat sauces and sashimi.

Kurohana Beef with Dashi Sauce

This is one of the restaurant’s signature dishes: Kurohana beef grilled with dashi sauce. Raised on a blend of grains and natural water from Mt. Aso, Kurohana beef is a premium Kyushu brand known for its mellow sweetness and tenderness. Being able to enjoy this high-quality beef with halal certification makes this course truly unique.

Lightly grill the thin, large slices over charcoal, add a bit of wasabi, roll them up, and pour dashi over the top to finish. ^※Myoga ginger and sprouts add a fresh aroma, creating a clean yet deeply flavorful bite.

※Condiments (yakumi): Aromatic ingredients that enhance dishes—such as green onions, wasabi, shiso leaves, and ginger.

Kurohana Red Meat

The final meat of the course is lean red meat. With minimal excess fat, you can savor the pure, robust flavor of the beef. Dip the meat in the lemon-infused sauce and grill until the outside is crisp while the inside remains rare—it becomes astonishingly juicy. Despite being the last meat dish, it feels light and easy to enjoy.

Iki-Style TKG / Today’s Dessert

Iki-Style TKG

The final rice dish—*tamago kake gohan* ^※—is a beloved Japanese soul food. Here, it comes with a tableside performance where the egg yolk is placed on top right before your eyes. Watching the bright yolk drop onto the already-mixed rice is a moment of pure joy. Combined with Korean seaweed or garlic soy sauce, your appetite reignites instantly. Simple yet profound, it’s the perfect closing dish.

※Tamago kake gohan: Rice topped with raw egg and soy sauce, typically eaten at home in Japan.

Today’s Dessert

The dessert is Korean-style shaved ice, *bingsu*. Fluffy ice topped with blueberry sauce creates a refreshing sweet-and-tart finish. A generous serving that leaves you fully satisfied.

The halal course at “Nikutei Futago iki Hongo-sanchome” is truly dining entertainment! Beginning with otoro sushi, followed by tongue, kalbi, and the signature Kurohana beef, then finishing with TKG and bingsu—this course lets you enjoy halal wagyu and yakiniku to the fullest. It’s ideal not only for Muslim guests but also for hosting international visitors or treating yourself to a luxurious yakiniku experience. This course is sure to open the door to a new world of yakiniku.

【Advised by】Nikutei Futago iki Hongo-Sanchome

“It is a restaurant where you can experience the entertainment spirit of Osaka Yakiniku & Horumon Futago along with Japan’s unique style of hospitality. The menu features the carefully selected A5-grade beef “Futago no Niku-bako” and a wide variety of à la carte dishes. The name ‘IKI’ carries multiple meanings—‘iki’ (chic sophistication), ‘iki’ (breath), ‘iki’ (spirit), and ‘iki’ (vitality). At Nikuttei Futago, guests are invited to enjoy a special moment of hospitality while feeling the unique “IKI” that resonates in each person’s heart.”