Umaimon Aburi Dojo

Pork offal assorted grilled mix!! Choose between salt or homemade miso sauce, as you like.

For 3 to 4 people, a generous volume mix of pork offal grilled to your liking!! Choose between salt or homemade miso sauce.

A great mix of shimachou, kopuchan, and joumino!

A great volume mix for 3 to 4 people, including shimachou, kopuchan, and joumino!

The king of offal! The representative king of offal! Characterized by its striped pattern. Although it has less fat than the small intestine, it is thick and has a satisfying chew. The more you chew, the more umami bursts out, making it exquisite. The fat of Shimachou is lighter than that of red meat, making it easier to eat with chopsticks.

Among the offal, it has thick fat that captivates offal lovers with its sweet fat. Rich in collagen, it is also popular among women. The skin is chewy, and when you bite into the fat, it bursts out from within.

A hormone with a crunchy texture like shellfish. It has a rich and flavorful taste due to its high fat content, and its surface is smooth, thin, and tender, making it easier to chew compared to other stomachs.

The largest part of the stomach, the meat is firm, thick, and has a crunchy texture, which is the essence of Mino. Within the crunchy texture of Mino, fat melts and releases flavor. The particularly thick part of Mino is called 'Sand Mino' or 'Upper Mino.'

This cut is light and packed with umami!! It is a part of the cow that moves a lot, so the meat is slightly firm. It is rich in gelatin, has a strong flavor, and the fat has a unique richness. Since there are few places that offer it, if you want to call yourself a yakiniku connoisseur, this is a must-try dish.

This is a pork internal organ known as 'Kikuabura' famous in Nishinari... It is rarely found in the Kanto region. Be sure to try it with our homemade spicy miso!

A classic part of offal. Enjoy a deep flavor that intensifies with each bite. Slightly thicker than small intestine, it has a crunchy texture and a somewhat firm bite. It is rich in nutrients such as vitamins D and E, and folic acid, with flavors that expand in your mouth as you chew.

Low in fat and calories, with no unpleasant odors or strong flavors, making it easy to eat with a light and mild taste. It is a part that is rich in protein and should be actively consumed. Slightly firm, with a unique crunchy texture similar to gizzards.

You can enjoy the crunchy texture of the muscle fibers. It has almost no peculiar taste or smell, and the crunchy texture of the muscle fibers is distinctive. It has a light flavor due to the low fat content. It is said to be effective for fatigue recovery and beauty.

While beef is the major choice, pork tongue is not to be underestimated. It has a similar texture to beef but is lower in fat and has a mild umami flavor that makes it easy to eat. Compared to beef tongue, it is about one-third the size, with less fat and a firm bite.

A cut between the belly meat and the diaphragm (harami). It has less fat and can be eaten like meat, making it one of the popular pork offals. It is the part between the belly meat and the diaphragm. It has low fat content, allowing for a firm meat texture that is enjoyable, soft, and juicy in flavor.

Because it is close to the muscles that move the jaw, it has less fat and high umami, with a firm texture. 'Kashira' refers to the part from the temple to the cheek. The muscles are well-developed, and there is less fat, but the umami is strong, and it has a slightly firm texture.

This is actually a rare cut! It is the part from the cheek to the neck of the pork. Despite being fatty, it has a firm texture and melts in your mouth like toro, yet leaves a refreshing aftertaste. The unique texture that melts in your mouth combined with a crunchy bite is a characteristic feature. It is a popular classic menu item. Only about 300g can be obtained from one whole pig, making it a rare cut.

This is considered the most flavorful part of the pig's intestines. To make the most of its plump fat and just the right amount of elasticity, the grilling level is important! When opened, it resembles the shape of a gun. It has a strong chewiness, and grilling it just before it burns enhances its deliciousness. It is called this because when opened, it resembles the shape of a gun.

As the name suggests, this is the cartilage found in the throat of a pig. It is also known as 'Donut' due to its small size, and only about 20g can be obtained from one pig, making it a very rare cut. You can enjoy the unique crunchy texture of the cartilage. Since it has some fat, dipping it in pepper and lemon juice enhances its deliciousness.

Low in fat and high in protein, this part has a unique taste and aroma that is delicious. It has a rich flavor, but be careful not to overcook it as it can become dry. Some say pork liver is easier to eat than beef liver. It is said to be a treasure trove of nutrients, with the highest amount of vitamin A among pork. It also contains a lot of protein, vitamin B1, B2, and iron. Enjoy it with our special green onion sauce!

Kalbi filled with flavor near the bone!

A great value classic belly kalbi!

We select and procure A4 to A5 grade black-haired Wagyu from across the country.

A reward! Selected premium cuts of kalbi!

Pork harami with homemade sauce! A friend of the masses! Juicy and tender.

Beef diaphragm, a flavorful cut of red meat. (However, it is actually a type of offal)

Thickly sliced from the sagari cut, a whopping 120g!! Use scissors to cut it.

The flavor of salt and lemon paired with highball is irresistible!!

This is the part of the beef tongue that is packed with flavor.

Only the delicious part of the tongue base, luxuriously cut thick...

Pairs well with beef tongue and premium tripe

Coarsely grated daikon radish paired with a refreshing ponzu and a salty seasoning

It's very healthy when wrapped with meat!

Just place it on the roaster and let it simmer with sesame oil... Enjoy the fluffy texture

High in iron and low in calories, it has a unique texture that contrasts with its fresh appearance, and the taste is light with less fat. Among offal, it is low in calories and characterized by a crunchy texture. A staple at yakiniku restaurants! It pairs well with spicy mustard and vinegar miso.

Freshly caught pork tongue, prepared that day with low temperature vacuum cooking. It has a texture like raw!! Enjoy with salt and sesame oil.

Freshly sourced pork heart, prepared that day using low temperature vacuum cooking. It has a texture like raw meat!! Enjoy with garlic and ginger soy sauce.

Please enjoy the crunchy texture of fresh guts! With onion salad, ponzu, and Japanese mustard!

Slowly simmered beef tendon until tender and spicy. A highly popular product! Many repeat customers!

This is homemade chashu made from thick slices of pork belly that have been simmered until tender. It is finished by searing with a torch for a fragrant touch before serving! With a rich soy sauce glaze!

This is an appetizer! You can get refills from here.

Super quick to serve! The ultimate side dish!

A platter of four types of homemade colorful namul.

Assorted handmade kimchi of three types

White kimchi made with cucumber

This is kimchi made from cubed radish.

Authentic kimchi! Please enjoy!

Spicy seasoned pollock liver with salt

10 sheets

Freshly fried hot chicken coated in our homemade yangnyeom sauce! Authentic style using traditional Korean seasonings!!

Tori Kara with Yurinchi 726, Tori Kara with Oni Oroshi Ponzu 726, Tori Kara Nanban Style 792

Large 330 yen, Extra Large 440 yen, Small Rice 209 yen

Korean seaweed, chopped green onions, and plenty of dipping sauce! Enjoy with grilled meat!

Popular series from the staff meal!!

Can also be made as a Gukbap!

Kukbap is also available!