Tsumanuma Hormón Dō Maruwa

Fresh, inexpensive, and delicious! Full of flavor! Please enjoy.

This part is commonly referred to as 'temple' or 'cheek meat'. It is somewhat firm but full of flavor pork!!

The part of the large intestine is called 'offal'. It contains many nutrients such as vitamins D and E, and folic acid, and the flavor spreads in the mouth the more you chew.

This product is made by boiling raw offal to soften its 'smell and toughness', making it easier to eat. Just like raw offal, the flavor spreads in your mouth the more you chew.

Stomach. A type of offal that is low in fat and has no unpleasant smell or strong taste, making it easy to eat. It is somewhat firm and has a crunchy texture similar to chicken gizzards.

A cut from around the rib bones. 'Kalbi' means 'meat between the ribs' in Korean. It is marbled and has a rich flavor. You can enjoy the deliciousness (sweetness) and aroma of the fat. It is one of the most popular standard menu items at yakiniku restaurants.

One of the largest cuts. It has a moderate amount of fat and good flavor. With its fine texture and rich taste, it is the best cut for grilled meat.

A part of the vocal cords referred to as 'nodobue', rich in calcium. It is a rare cut as the amount obtained from one pig is small.

Soft cartilage found in the pork throat. When grilled until crispy, it offers a unique crunchy texture.

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 types of offal.

Low in fat and high in protein, the liver is also rich in nutrients. It has a rich flavor but also a unique odor. If overcooked, it can become dry.

It is about one third the size of beef tongue, slightly firm, and has less fat. The texture is similar to beef tongue, and it is popular because it is inexpensive and has a strong umami flavor!

Uterus. It is characterized by a refreshing taste and a crunchy, crisp texture.

The meat from the neck is rich in fat like toro, characterized by a melt-in-your-mouth texture and a crunchy bite. It is a popular classic menu item.

When opened at the rectal part, it resembles the shape of a gun. It has a strong elasticity, making it chewy, and it tastes delicious when grilled well until just before burning.

The meat portion is small, consisting of skin, tendons, and cartilage. It is characterized by a high collagen content, making it visually difficult to identify, and it pairs best with vinegar miso!

Everyone loves it!! Beef Kalbi approximately 7mm thick, very satisfying to eat!!

A cut located between the belly meat and the diaphragm (harami). It has less fat and can be eaten like meat, making it one of the popular types of offal.

This is the meat located in the center part of the beef tongue. It is one of the relatively tender parts of the beef tongue, and the beef tongue has a good flavor and a soft texture, making it easy for children to eat!!

The part near the leg joint. It is a fatty red meat that is rich in flavor and has a good texture. It can be deliciously grilled.

A product very popular among children!! It's a bit smaller, but

How about a finish after the meal and drinks!! By the way, you can also have char siu ramen for an additional 110 yen!!

Due to customer feedback saying 'White rice alone is not enough!!', a new menu item has arrived!!

Enjoy the harmony of five ingredients: minced chicken, bean sprouts, spinach, fern, and radish on top of rice!!

It looks raw, but it contains properly cooked beef tripe (the stomach of the cow) cut into small pieces mixed with kimchi sauce, making it soft and surprisingly delicious. The taste is excellent.

Enjoy the chilled tomatoes with hot meat!!