Tucked within a space shaped by natural stone, glass, and soft amber-toned lighting, Yakiniku Great presents a refined take on the Japanese yakiniku omakase experience. With a focus on rare, premium cuts handled with restraint, the restaurant’s open kitchen draws guests into the pace of the grill.
The experience is anchored by its signature omakase, built around rare cuts selected for their depth of marbling and consistency. The beef is sourced from Kuroge Wagyu, widely regarded as Japan’s highest-grade cattle, raised exclusively in the country and known for its ability to achieve consistently high marbling. The restaurant uses halal-certified A5 Black Wagyu, imported directly from Japan via air shipment in a chilled, never-frozen condition to preserve its freshness. Each course is presented directly by the chef with measured pacing, keeping the focus on the quality of the meat.
Selection follows the strict Japanese Meat Grading system, where only cuts with a marbling score of 10–12 are chosen. The result is a tender texture, supported by a rich aroma and balanced juiciness. Fine, even marbling contributes to a soft texture, with portions kept smaller to maintain balance. The selection includes Uni Chateaubriand, Misuji, and Dai Sankaku, alongside lesser-seen cuts rarely found in conventional yakiniku menus.
Each course is supported by full traceability, covering origin, feeding programme, and bloodline, ensuring consistency. The omakase presents up to 14 rare cuts, with the Kiwami package featuring Uni Chateaubriand, limited to around 1kg from a 500kg cattle. The experience unfolds over 1.5-2 hours in a deliberately contained setting.
Exquisite Taste Volume 51
Yakiniku Great
IG: @yakinikugreat.id
