Kintan

Kintan is a type of Japanese barbecue, often referred to as Yakiniku. It is characterized by diners grilling various cuts of meat, typically beef, themselves at a table-top grill. The experience is social and interactive, allowing individuals to cook their food to their preferred level of doneness.

The name "Kintan" itself refers to a specific cut of beef, known as the skirt steak in English. This cut is prized for its rich flavor and relatively quick cooking time. However, in the context of Kintan restaurants, the term has broadened to encompass a wide selection of meats beyond just skirt steak. This includes popular cuts like ribeye, sirloin, and tongue, as well as less common options.

Beyond beef, Kintan menus often feature pork, chicken, seafood such as shrimp and scallops, and a variety of vegetables. Accompanying these grilled items are an array of dipping sauces, often soy-sauce based with ingredients like garlic, ginger, and chili. Side dishes, including kimchi, salads, and rice, are also a common part of the Kintan dining experience. The focus is on fresh ingredients and the simple pleasure of grilling and savoring well-marinated meats.