TAIPEI (Taiwan News) — Lunchtime just got an upgrade for barbecue lovers as wagyu grill house Aosugi Yakiniku introduces an exclusive beef tongue menu ahead of its two-year anniversary.

The lunch-exclusive menu brings high-end Japanese yakiniku to midday diners at a more accessible price. It features Japanese Kagoshima A5 wagyu and M9 Australian grain-fed wagyu beef tongue, expertly grilled over binchotan charcoal to enhance its rich, smoky flavor.

The set also includes Hokkaido Sakimaru rice, house-made condiments, and a chicken consomme, offering a refined, well-balanced dining experience.

A standout dish, the Kagoshima A5 wagyu and M9 grain-fed beef tongue set, is priced at NT$480 (US$15). This offering combines two of the finest wagyu varieties, allowing diners to experience the distinct marbling and textures of premium beef from different regions in a single serving.

Each set comes with six house-crafted condiments, giving diners the flexibility to tailor their flavors. Fresh lemon juice brightens the beef tongue’s natural sweetness, while yuzu miso sauce balances tartness and umami.

Salted scallion sauce adds richness, and yuzu pepper provides a mild heat for those who prefer bolder flavors. Seto Naikai seaweed salt enhances the wagyu’s pure umami, while Aosugi’s signature hot sauce, crafted from select chili peppers, delivers a fiery finish.

Aosugi’s beef tongue is aged at low temperatures in a specialized chamber before being grilled over binchotan charcoal, which provides stable, high heat to create a perfectly seared exterior while preserving the meat’s natural juices. The chef emphasizes the importance of precise timing and flipping to ensure even heating, achieving a slightly crispy exterior while keeping the interior juicy and tender.