Kyo Hormone Taisha

As befits the Hormone King, this is the part with the most fat in our shop. We carefully select and use only the particularly thick parts for skewers. Also known as Kote-chan! A dish that is irresistible for those who love rich flavors!! <Wasabi, Salt Sauce>

As the name suggests, this part offers a crunchy texture. Highly recommended for those who enjoy light flavors!! It is also included in offal stew, and you might be surprised by the difference in texture? <Spice・Salt Sauce>

The chef's top recommendation, this fresh sashimi is a light and crunchy delicacy!! It is so fresh that it can be eaten raw, making the skewers delicious as well!! <Sansho pepper, Ichimi pepper> *Generally, consuming raw meat carries a risk of food poisoning. *Children, the elderly, and those with weakened resistance to food poisoning should refrain from eating raw meat.

A representative of hormone. Thicker than hosho, it has a chewy texture and is characterized by a moderate amount of fat. <Sansho - Japanese pepper; Ichimi - red pepper>

A major part of offal. It is fibrous and tender, and its unique richness is favored. We are confident in the difference in freshness. Please give it a try. <Sansho - Japanese pepper; Ichimi - red pepper>

Known for its unique texture, it is also affectionately called Fuwa. It is lighter than it looks and is a delicious dish!! <Sansho - Japanese pepper; Ichimi - red pepper>

Characterized by a crunchy texture. The owner carefully selects only those with little odor, making it very easy to eat. If you're interested, please give it a try. <Sansho - Japanese pepper, Ichimi - red pepper>

A dish with a chewy texture and deep flavor. Definitely with salt!! <Wasabi, Ichimi>

Named for the slight tingling sensation when placed on the tongue. The rich texture and moderate fat are exquisite. This is a rare cut, so be sure to try it at least once. <Sansho pepper, Ichimi pepper>

Thinly sliced part above the kobu. Little to no peculiar taste, with a moderate amount of fat and a crunchy texture. <Sansho pepper, Ichimi pepper>

The back side of the diaphragm is called Harami, while the thick part on the rib side is referred to as Sagari. It is characterized by moderate fat and a tender texture. It is often mistaken for red meat, but it is indeed a proper hormone. <Sansho - Japanese Pepper, Ichimi - Red Pepper>

A flavorful part with fat layered between pieces of Mino. The crunchy texture combined with the melting juicy fat is exquisite. <Sansho - Japanese Pepper, Ichimi - Red Pepper>

It is called Mino because its opened state resembles a cloak. It has a chewy texture and a mild flavor, making it easy to enjoy. <Wasabi, Shichimi>

Often used in Italian dishes like tripe. It is light and easy to eat, with a texture that becomes addictive. <Chili Pepper, Sansho Pepper>

A highly nutritious part that contains iron and zinc. It is characterized by a crunchy texture and a savory flavor reminiscent of clams. When served raw, the skin is removed and it is used in its white form. <Chili pepper, Wasabi> *Generally, consuming raw meat carries a risk of food poisoning. *Children, the elderly, and those with weakened resistance to food poisoning should refrain from eating raw meat.

Overall, it is a very rich and juicy offal with a lot of fat. In the Kanto region, it is also called 'Giarra'. <Ichimi - Sansho>

・Bean Sprout Namul ・Potato Salad ・Pickled Cucumber ・Yam Strips ・Kimchi ・Watercress Salad ・Addictive Cabbage

Three kinds of Wagyu sashimi, Wagyu beef tataki, heart sashimi, beef offal with ponzu, Wagyu beef carpaccio, mochi pork fresh spring rolls, mochi pork grilled shabu salad, homemade smoked offal assortment (five kinds) *Generally, consuming raw meat carries a risk of food poisoning. *Children, the elderly, and those with weakened resistance to food poisoning should refrain from consuming raw meat.

Chuo-ochi Kalbi Tan, Shimo Hatsu, Jo Harami, Ton Toro, Bubi Bubi, New Onion

Staff meal rice, egg soup, chanja, and namul rolled sushi with green onion, mayonnaise, and grilled meat bowl

Wagyu small intestine

Our tsukune uses a mixture of rich finely minced meat to enhance the umami flavor, combined with crunchy bits for texture. We blend this with several types of seasonings and add white miso for depth. Hand-kneaded with care, it is grilled over charcoal to achieve a juicy and fluffy finish. Please enjoy our pride, the homemade beef tsukune, with mustard and the aromatic spice of sansho!