Yappari Steak

After purchasing a meal ticket at the entrance machine and settling into a seat, a thick cut of meat arrives sizzling over a heated volcanic lava stone. A paper cover shields against oil splatters when the plate is set down, and strapping on the provided paper apron while waiting for the sizzle to calm down builds anticipation as the meat continues to cook to your preference. Because the stone retains heat throughout the meal, diners can slice off portions as thick as they like and enjoy them piping hot right until the last bite.

From Signature Top Blade to Extra Cuts of Meat

The restaurant's signature Yappari Steak uses top blade (misuji), offering lean, clean-tasting meat with a pleasant tenderness. Other cuts fit different tastes and hungers, including lean rump steak with minimal fat, bite-sized Oshaberi-De Steak cuts, and the meaty Yappari Burg patty. The "kaeniku" (refill meat) system allows guests to order extra portions mid-meal, whether to compare a smaller serving of another cut or to satisfy any lingering appetite.

Customizing Your Meal at the Self-Service Station

Steak sets come with self-service rice, salad, and soup, allowing diners to dish up as much as they like while waiting for their meat to finish cooking. Rice choices include white rice and multigrain rice, and the wide array of sauces and seasonings available both at the table and at the condiment counter means every bite can taste slightly different. With counter seating running down the middle in addition to tables, the setting accommodates solo diners seeking a substantial, unfussy steak meal just as well as small groups.