Horumon Bunbuku

Hormon Bunbuku's specialty is char-grilled meat made from fresh hormone. In particular, "shio horumon" made from pork large intestine and small intestine is characterized by its soft texture with no odor, and goes well with ume sauce. Rare parts such as "nodogashira" and "takenoko" are also offered, offering a crispy texture. All of these dishes are also available as a la carte dishes, which can be enjoyed in between grilled meats.

The interior of the restaurant features a relaxed atmosphere and warmth of wood, with counter and tatami room seating available for a relaxing time. It is also equipped with sunken kotatsu seats, making it suitable for groups. In addition, the restaurant has a clean and comfortable atmosphere.

Hormone Bunbuku was established in 2006 and has been loved by the locals as a yakiniku and horumon specialty restaurant. The owner is particular about every detail, from the procurement of hormones to the cooking method, and always provides fresh and delicious food. The owner is also particular about the restaurant's atmosphere and service, providing visitors with a pleasant experience. Furthermore, the restaurant introduced "Kiyokawa no Keiswi Pork" as a new menu item in November 2021, allowing customers to enjoy a wider variety of dishes.