Horuemon Koiwa

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The first stomach of a cow. Jou Mino is particularly thick among the different types of Mino, offering a more elastic texture. The flavor is relatively mild, characterized by a balance of umami and moderate fat.

A rare cut of meat that can be enjoyed around the bones of the cow's tail.

Beef large intestine

Beef small intestine

The fourth stomach of a cow. It is characterized by a glossy and reddish color. Among the offal, it has a mild odor and is one of the easier parts to eat.

Also known as: the aorta connected to the heart of the Hatsu Moto beef. Characterized by a crunchy and elastic texture. Low in fat and has a very light flavor.

The part of the cow's 'thymus' and 'pancreas'. In particular, the cow's thymus is called 'Riedvaux' and can only be harvested before the calf's growth stops, making it a very rare part. It is characterized by a creamy and melting texture similar to foie gras.

Pork Large Intestine

Pork rectum. Origin of the name: The open shape resembles a gun, characterized by a chewy texture with elasticity, and a rich flavor that bursts with umami the more you chew.

Pig uterus. It has a crunchy texture, a relatively mild flavor, and is easy to eat due to its low odor. Additionally, it is only found in female pigs and can only be obtained from pigs with a short fattening period, making it a rare part.

The breast part of a female pig. Before cooking, it has a soft and jiggly texture, but when cooked, the meat tightens and changes to a crispy texture. It is rich in fat and has a milky flavor.

Large...1000 yen, Small...500 yen

Large...600 yen, Small...300 yen

Spicy and Salt

Traditional white jade dumplings from China and Taiwan. A nostalgic dessert filled with black sesame paste in a chewy dough! Perfect for finishing off a barbecue!