01 / ABOUT THE PLACE
About this place
Centered on well-marbled Yamagata beef alongside beef tongue, offal, and creative à la carte dishes, Yakiniku Teratera offers a focused meat dining experience in Akabane. The restaurant caters to various times of day and group sizes, offering daytime set meals featuring beef trimmings and comparative tasting sets, as well as evening multi-course meals and à la carte assortments.
Comparing cuts: Yamagata beef selections and beef tongue platters
Those wanting to dive deeply into the beef will find standout options in the four-cut and six-cut Yamagata beef platters, which feature daily rotating special selections. Guests can adjust portion weights to savor the sweet fat and rich depth of lean beef across cuts ranging from karubi short rib and rosu loin to prized rare selections. Beef tongue is also well represented, from a combination plate that spans lower tongue (tan-sagari) through standard, premium, and special cuts to green chili-seasoned tan-sagari, allowing diners to appreciate shifts in texture and seasoning. The menu further extends into inventive grilling styles, including lightly seared thin sirloin yakishabu, tsukimi karubi, and crisp wasa-beef rolled around Yamagata-grown wasabi.
Stone-cooked beef curry and a well-curated appetizer selection
A distinctive specialty served as a meal finale is the stone-cooked beef curry, brought directly to the table in a piping-hot stone bowl. The savory flavors of the beef melt into rice toasted crisp against the hot vessel, delivering both deep curry flavor and satisfying crunchy edges. To accompany the grilled meats, side choices range from seared Yamagata beef yukhoe and seasoned mixed namul to Western-inspired dishes like Segovia-style mushrooms stuffed with cured ham.
From midday sets to relaxed evening gatherings
With counter seats alongside regular tables, the interior comfortably hosts solo diners looking for an easy daytime meal as well as evening groups gathering over set courses. Lunch brings satisfying and affordable sets, such as a half-and-half plate combining beef trimmings with premium tongue, as well as stone-cooked yukhoe bibimbap. Accompanied by beer or other drinks, it provides a setting where diners can enjoy quality beef at an unhurried, comfortable pace.
