The sinful beauty of the glossy "Raw Yukhoe" shines in a black ceramic deep bowl.Served alongside fresh Korean Perilla leaves and shredded cucumber, the raw Yukhoe features finely marbled red meat, uniformly chopped, topped with a rich, deep orange egg yolk. When you break the yolk with your chopsticks and mix it in, the sweet richness of the high-quality fat melts at body temperature, perfectly blending with the sharp, sweet-spicy sauce and the yolk's richness. It glides smoothly on your tongue, captivating your heart from the very first bite.An impressive display of artistry fills the large celadon plate with the "Salt Grilled Assortment (Tongue, Tripe, Outside Skirt)."The signature large celadon plate of Seiryuuen is adorned with a beautiful carpet of premium tongue salt arranged in layers along the edge, while the center showcases glossy top-grade tripe, deep red salt outside skirt (or hanging tender), and a vibrant lemon.Tongue Salt: Extremely thin slices of tongue coated with a special salt, garlic, and sesame oil. When quickly grilled on the roaster, the fat crackles, releasing a fragrant smoke. The crispy texture combined with the juicy umami and the punchy salt sauce creates a truly unique balance.Top-grade Tripe: The meticulous lattice-like knife work achieves a delightful crunch and tenderness. With each bite, the flavor of the salt sauce seeps out.The elegantly marbled red loin (grilled with sauce) sits in the back.The red loin served on the back plate is also beautifully presented with sliced onions. After the overwhelming impact of the salt grilled dishes, the harmony of the sweet-spicy marinade and the richness of the Wagyu is remarkable, leaving you craving white rice.