Manten

Fresh pork liver. This is the most popular dish at Manten! Please grill it over charcoal and enjoy it with our special sauce.

The third stomach of a cow. The crunchy texture of senmai is refreshing with a salty flavor. It is the most popular among sashimi!

The second stomach of a cow. Enjoy the unique chewy texture and sweetness of Hachinosu with the aroma of sesame oil◎

The heart of the cow. The firm beef flavor and meat-like texture of the heart pair perfectly with the sauce!

Pig's stomach. A texture like shellfish, refreshing with ponzu!

Pig uterus. Low in calories and high in protein, perfect even during a diet! Enjoy it refreshing with ponzu sauce!

From 1,500 yen

From 2,400 yen

The fourth stomach of a cow. This fatty part, also known as red senmai or gyara, is characterized by its crunchy texture and rich flavor.

Beef small intestine. A classic ingredient in motsunabe (beef tripe hot pot). It's delicious meat with a plump, fatty texture! When you dip it in sauce and grill it, it becomes even more delicious.

Beef artery. True to its name, it has a crunchy texture. Be careful not to overcook it! Perfect as a snack with alcohol◎

The first stomach of the cow. It is also called 'upper mino' and is sandwiched with high-quality fat. You can enjoy the sweetness of the fat and the crunchy texture.

The third stomach of a cow. Carefully peeled until it turns white, senmai has no strong flavor and its crunchy texture is delicious◎

The second stomach of a cow. The origin of the name can be understood by looking at the meat. Enjoy the chewy texture and sweetness!!

Beef heart. Highly recommended for beginners of offal! Comparing it with pork heart is also popular!! Its texture, which is close to meat, pairs perfectly with rice!!

Beef small intestine. Since fat is trapped within the skin, you can fully enjoy the delicious fat without wasting any!! It is also recommended to grill it with sauce.

A rare part located between the second stomach (hachinosu) and the third stomach (senmai) of a cow. Enjoy the texture of senmai and the sweetness of hachinosu. Experience the unique texture and flavor known as the abalone of meat.

The thymus of a calf. A rare part that is only available when the animal is young. It is known as a high-end ingredient in French cuisine. Please enjoy its rich flavor and sweetness.

The diaphragm of the cow. Among offal, it is particularly close to red meat!! It is rare to be able to eat something this delicious at this price.

High-quality part of the pig's stomach. Only the thick, high-quality parts are used. It has almost no fat, offering a light and refreshing taste with a crunchy texture.

Pig uterus. It is characterized by a light flavor and a crunchy texture.

Pig's esophagus. This meat has a fun texture that is also treated as cartilage in our restaurant.

Pork artery. This is also a part that can be used as a soft ointment!! It is also recommended to compare it with the crunchy beef artery.

Pig's spleen. Some staff refer to it as gentle liver. It has a chewy texture with no strong flavor.

Secret

Pork tracheal cartilage. As the name suggests, it is perfect as a snack with alcohol◎

Pork heart. Highly recommended for beginners of offal. Comparing it with beef heart is also popular. Its texture, which is close to meat, pairs perfectly with rice.

Kidney

Liver

Large intestine and small intestine

Rectum

Tongue

Throat flute

Throat area

Throat

Diaphragm

Twisted Fatty Liver

Twisted Fat Wrapped Heart

Neck meat

Breast

Ki△□Ma

O○△ko

Diaphragm

Shoulder Loin

Tongue Tip

One piece

※During busy times, we may implement a two-hour limit.