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This is what you call pork offal!!

Fresh and odorless!

Pork diaphragm, in other words, harami.

Fatty beef small intestine.

This is what you call beef offal!!

It's beef tongue. (sweat)

The familiar skirt steak. This is also a type of offal.

This is domestic kalbi. How about it for those who are not good with offal?

The first stomach. It has no strong flavor and is easy to eat.

The fourth stomach. Full of umami, with a firm texture.

Familiar in yakitori.

Crunchy texture.

The heart of a pig. A firm and chewy texture.

Pork uterus. It is crunchy and has a mild flavor.

Pig vocal cord cartilage. Softer and easier to eat than regular cartilage.

Put it in an aluminum cup and on the shichirin!

Same style as garlic grilled!!

Wrap it with meat and eat!!

Simple is best!

We start by salting the Napa cabbage!

A popular water kimchi in Korea. It is arranged with added spiciness.

Looks like edamame. But the umami is different!

The only ingredient is offal!! A salted offal stew that the owner is particular about.

Japanese-style rolled omelette. It's the non-sweet version.

Unlimited eggs!! Haha

A dish born from the manager's original idea for staff meals!!

Single serving size!! You can add rice for an extra 200 yen.

Serves 2 to 3 people!! You can add rice for an extra 200 yen.

What!? With a burner!? You're going to roast ice cream!?