Osaka Yakiniku Horomon Futago Yokohama Eki Higashiguchi Ten

When you come to Futago, this is a must-try! Enjoy four types of exquisite offal on one plate, a signature menu item since our establishment, and very popular among women.

A bold use of a single ribeye steak weighing approximately 250g, allowing you to enjoy four different cuts. Due to its popularity, this item is subject to sell out, and is available in limited quantities.

Following the overflowing kalbi, this is the second generation specialty menu that won the title of the first meat festival champion. It features A4 and A5 rank black wagyu beef topped generously with green onions and grated daikon, drizzled with special ponzu sauce, and then wrapped up for you to enjoy.

A large mega harami that is about to overflow from the grill in front of you, with a perfect sweet and spicy seasoning.

A premium cut of beef shoulder roast, a rare cut known as zabuton, luxuriously sliced into one piece. Please enjoy it with garlic butter sauce.

A recommended dish where a large piece of grilled Wagyu brisket is coated in a special sauce and enjoyed with egg and tororo, accompanied by crispy tenkasu.

Thinly sliced roast is quickly cooked rare; this one-sided cooking is possible because of the high-quality meat. Please enjoy it rolled up.

Juicy chunks of 300g of luxurious loin! Please take a bite of the coveted manga meat.

This is the secret dipping sauce that makes you unable to stop eating meat instead of rice. When it comes to Osaka-style grilled meat, this light sauce has a mild soy sauce flavor and a slightly sweet taste, enhancing the trinity of 'grilled meat', 'rice', and 'sauce'.

Not just any ponzu, the secret to its deliciousness lies in the addition of grated daikon radish, combined with citrus and fresh garlic, overturning the preconceived notions of hormone culture. Enjoy this sauce, which has been loved by many customers since our establishment, with a flavor that has remained unchanged, specifically made for hormone dishes.

A signature product that has been around since the founding of the company, 'half-mashed' means to partially crush it, allowing the flavor to be thoroughly infused into the nozawana kimchi.

Sashimi made from collagen-rich pork Achilles tendon.

Orders are accepted from 2 pieces.

Using A4.A5 rank black wagyu flank, the most popular in the sashimi category.

A classic potato salad since the founding of Twin

Enjoy the thickly sliced tongue in a hearty manner.

Using A4 and A5 grade Kuroge Wagyu, please enjoy it with wasabi for a refreshing taste. It may not be available depending on the supply situation.

Using A4 and A5 grade Kuroge Wagyu, please enjoy it with wasabi for a refreshing taste. It may not be available depending on the supply situation.

Beef Small Intestine

Highly anticipated revival menu

Beef large intestine

Twin President's Recommendation! The aorta of a pig's heart

Pork neck

Chicken breast cartilage

Enjoy with veal thymus and wasabi

The first stomach of a cow

The fourth stomach of a cow

Pork Harami

Beef throat cartilage

Pork Liver

Vice President's recommendation!

Uses a sweet and spicy Korean marinade

The recipe of the twin founders, President Omni

Using Korean miso taught directly by my mother

Using specially made Morioka cold noodles in a bonito broth simmered for 8 hours with 12 types of ingredients, this is a classic dish since our establishment.

This is a genuine ramen made with spicy ramen and tail soup!

Real staff meal since the establishment, incredibly delicious!

This is rice for yakiniku lovers, combining the flavors of yakiniku sauce and kimchi, and it has received a huge response after being featured on television - THE Meat Friend!

We also have Rice (Large) for 385 yen and Rice (Small) for 220 yen.

Brûlée means 'burnt' in French.

What is forbidden? You shouldn't ask.

A classic dessert that has remained unchanged since its establishment

This is the closing dessert for those who love sweet things!

I want something refreshing after yakiniku.