2026/11/09
Harami is one of the most popular cuts in Japanese yakiniku.
It is known for its rich beef flavor, tender texture, and satisfying meaty taste.
At Yakiniku Romanpop, we use sagari, a cut known in English as hanging tender or hanger steak, for our Harami Steak.
What Is Harami?
In Japanese yakiniku, harami refers to a cut from around the diaphragm area.
It has a deep beef flavor and a texture that is tender but still pleasantly meaty.
Compared with heavily marbled beef, harami is often easier to enjoy because it has plenty of flavor without feeling too rich.
Why We Use Sagari
At Yakiniku Romanpop, our Harami Steak is made with sagari.
Sagari is known for its strong beef flavor and good balance between tenderness and texture.
We like this cut because it allows guests to enjoy the natural taste of the meat without relying too much on fat.
Thick-Cut for More Flavor
We serve our Harami Steak in a thick cut.
This helps keep the meat juicy inside while allowing the outside to develop a flavorful grilled surface.
Because the pieces are thicker, you can enjoy both the texture and the rich beef taste more clearly.
How to Grill Harami
Place the meat on the grill and cook both sides until the surface is nicely browned.
Because harami is thick-cut, take your time and grill it evenly.
Once cooked, enjoy it with your preferred seasoning or dipping sauce.
At Yakiniku Romanpop, guests grill the meat themselves at the table, so you can cook each piece the way you like.
A Good Choice for Meat Lovers
Harami is a good choice for guests who want a rich, meaty flavor without the heaviness of highly marbled beef.
It is especially popular with people who enjoy leaner cuts but still want a satisfying beef taste.
If you are trying Japanese yakiniku for the first time, Harami Steak is one of the easiest cuts to enjoy.
At Yakiniku Romanpop, our thick-cut sagari is one of the dishes we recommend for guests who want to experience the natural flavor of beef.
Yakiniku Romanpop
Kyoto, Japan