Why is Yakiniku Better at Restaurants than DIY Home?

At first, yakiniku might look simple — grill the meat, dip, and eat.
But behind that “simple” experience, there’s a lot of craft you don’t see.

At Meat Time, every slice is prepared with care & our own twist

1. Every meat has their characters and it’s not the same even when we order the same part and grade of meat. (Tighter grain of fiber, less marbling, more dripping and so on) We make slight adjustments for our cutting to make sure each slice is enjoyable and easy to grill for our guests.

2. We change the angle of cutting to grain of meat and thickness for every part to draw its potential. This changes affect not only the grilling time of meat, but the impression of texture and flavor when you eat it. We intentionally cut some meat thicker to allow our guests to chew it longer and give a chance to enjoy juiciness of meat.

3. We rest some of meat for 1-5 days. It allows meat to release excessive moisture and concentrate the flavor of meat. (The same technique is very common for sushi, from using a pinch of salt to dry-brine fish to storing fish at almost frozen temperature for few days to boost umami)

Not only you don’t have to suffer the BBQ smell at home for the next few days, there are reasons that you want to come to Meat Time.

Because we work before you grill.
So you can just enjoy the best part — the moment the meat meets the fire.