Shichirin Yaki Moroki

Recommended for beginners and women. This is a platter of beef hormone, tripe, and tongue tip with salt sauce! Marinated in our secret salt sauce, it has a spicy and refreshing flavor. You can enjoy various textures, and it's sure to be a repeat order! (^^♪

This is a part of the small intestine commonly referred to as 'Maruchou' in the world. It is marinated in our secret salted sauce and is full of fat (＾◇＾)

First stomach. Marinated in our secret salt sauce, the crunchy texture is irresistible!

A rare cut from the root of the pig's tongue. Marinated in our secret salted sauce, it has a slightly different crunch compared to the tripe. It's inexpensive, but it's a dish you should try at least once. You'll get hooked! (^^♪

Arrives almost every Thursday, with varying quantities each week. Due to the emphasis on freshness, it often sells out by Friday... However, please note that we do not offer it as raw liver sashimi.

It is lightly sprinkled with curry salt, and it seems to be a perfect match.

The fatty parts are juicy and irresistible! The key is not to overcook it!

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Recommended for beginners and women! A perfect amount for one person. Enjoy a variety of cuts including beef hormone, heart, intestine, tongue root, centermost part, and trimmings, all marinated in a blended miso sauce made with four different types of miso. Very popular! (^^)!

Our signature product. We carefully clean and open up the small intestine part, commonly known as Maruchou. It is rich in collagen as we leave some fat on it.

Using brand pork raised in the great nature of Kirishima. It is not black pork, but we take pride in saying it is more delicious than regular black pork.

In the Kanto and Tohoku regions, it is famous as a B-class gourmet dish and is called Shirokoro (・・? It is a part of the rectum. Since the intestinal part is not opened, it might also be called Maruchou. It is plump and has been marinated in four types of miso sauce!

Simmered for over 10 hours, it's full of collagen (＾◇＾)

This is a perfect dish for the final touch, using a broth that has been simmered for over 10 hours!