Kameido Horumon Yokohama Tsuruyacho

For those who love hormone and for those who are not familiar with the types of hormone, the first recommendation is this Salted Hormone Recommended Three-Item Platter. Enjoy the fresh, authentic hormone with a simple salt flavor. The umami of the ingredients, the sweetness of the fat, and the differences in texture are clearly distinguishable, making it an introductory dish. Carefully selected cuts that are less likely to have strong flavors are easy to eat even for first-timers, allowing the charm of hormone to be conveyed directly. The authenticity that can only be understood through salt, without unnecessary seasoning, lets you experience the umami, sweetness, and roasted aroma directly. Enjoy the differences in texture with the three-item platter, experiencing the depth of hormone with

This is a five-point platter of salted hormone from Kamehoru. It's easy to understand even for first-timers, allowing you to enjoy the texture, fat, and aftertaste of carefully selected fresh hormone. The charm of this five-point platter lies in how the flavor changes with each cut, even though they all have the same salty taste. It starts with a crunchy texture, refreshing your palate with a light bite. The outline of the salt emerges first. Then it moves to a savory flavor in the middle, with the meat's umami seeping out the more you chew. The balance of fat and salt is pleasant. It reaches a climax with sweet, rich fat that spreads deliciously. Eating it last provides an unparalleled sense of satisfaction. The five unique characteristics teach you the joy of hormone on a single plate.

When you come to Kamehoru, please order this first. It is the specialty mixed hormone of Kamehoru. We carefully select the freshest and best quality hormones of the day, allowing you to enjoy the different textures, sweetness of fat, and umami of each part all on one plate. This is truly the classic menu of Kameido Hormone. First, grill it as is; the flavor is Kamehoru's special miso sauce, allowing you to savor the umami of the ingredients. When the fat starts to come out, do not flip it too much; the timing when the surface is nicely grilled is the best time to eat. The juicy fat and the fragrant aroma are irresistible. Change the flavor halfway with the secret sauce on the table, and in the second half, enjoy it with Kamehoru's secret sauce for added richness and punch. It is delicious enough to not stop eating with rice or alcohol. The carefully selected mixed hormones have different textures and umami from the fat, and the fragrance enhanced by grilling on a shichirin can be felt. You will think, 'Is hormone this delicious?' This is a dish that will make you feel that way. If you are unsure, please order the mixed hormone first. Enjoy the specialty of Kamehoru!

The turtle hormone (miso sauce) is most appealing because grilling it makes the fat crispy and fragrant. The special miso sauce, which has sweetness and richness, intertwines with the umami of the fat, bursting with juiciness with every bite. It has a firm texture, and the more you chew, the more the umami spreads; it is truly a dish that becomes addictive. The key is to grill it slowly, without rushing, and wait until the fat seeps out to the surface and becomes lightly crispy. To avoid it becoming too hard, the moment the fragrance stands out is the perfect time to eat. Pairing it with rice, the rich miso sauce and the umami of the fat go perfectly with both barley rice and white rice. Enjoying it with alcohol, such as beer or highballs, will make the next bite irresistible. For hormone lovers, please fully enjoy the combination of 'fragrance × sweetness of fat × richness of miso'!

Please enjoy it with a salt flavor, as it is made from carefully selected fresh hormone. This dish proudly showcases the quality of the ingredients, delivering a direct taste. The more you grill it, the more delicious it becomes, with the fat becoming crispy and fragrant, while the outside is savory and the inside is juicy. The richness expands with each bite, and the firm texture allows the savory flavor of the fat to fill your mouth. The addictive aftertaste and saltiness enhance the umami, making it enjoyable until the end without getting tired of it. First, try it as it is, with just the traditional salt sauce of Kamehoru, without anything else, and savor the perfection of the ingredient and salt combination. It is best to eat when it has a nice char, the surface is colored, and the fat is oozing. The salt flavor is delicious because it is fresh. Simple yet profound, please enjoy Kamehoru's Salt Hormone.

Techan is the large intestine of a cow. The techan obtained from one cow weighs about 1.5 kilograms and is a rare cut. It has more fat than other offals, and its bouncy texture has made it a popular choice. The sweetness of the fat is very strong, and when you bite into it, the rich fat melts in your mouth. The flavor of the crunchy parts is also strong, and the more you chew, the more delicious it becomes, making it an exquisite offal.

Techan is the large intestine of a cow. The techan obtained from one cow weighs about 1.5 kilograms and is a rare cut. It has more fat than other offals, and its bouncy texture makes it a popular choice. The sweetness of the fat is very strong, and when you bite into it, the rich fat melts in your mouth. The flavor of the crunchy parts is also intense, and the more you chew, the more delicious it becomes, making it an exquisite offal. Since it is carefully selected fresh offal, please enjoy it first with a salt flavor.

This is the fatty part surrounding the small intestine of the pig. The sweetness and texture of this fat are very delicious. When cut into bite-sized pieces, it resembles the shape of a torn chrysanthemum flower, which is why it is also called Kiku Abura. By grilling it until crispy on the outside, it becomes crunchy on the outside and juicy with the sweetness of the fat on the inside. It pairs perfectly with the traditional miso sauce of Kame Hormone.

This is a limited quantity, original menu item from Kame Horu. The heart is gently wrapped in a net of fat, making it a dish for connoisseurs. Moist and juicy, as it cooks, the net fat gets a nice char, melting and trapping the moisture and flavor of the heart. The contrast in texture, with the bouncy heart and the rich aroma of the fat, creates a deliciousness that lingers. The aroma when it is grilled and the enticing scent that rises as the fat drips hits your appetite directly. It is grilled by rolling it around on the net, so please cook it evenly. Once the surface is nicely browned, cut it with scissors and enjoy it at your preferred doneness. First, take a bite as it is to fully enjoy the original flavors of the fat and heart. The sweetness and umami of the fat, along with the heart's flavor, expand with each bite, making it an exceptional dish. Since it is limited in quantity, please be sure to order it as soon as you see it.

This is a part of the large intestine (shiro) cut into bite-sized pieces without being split open. When grilled, it takes on a round, rolling shape, which is why it is called shirokoro. First, place it on the grill and cook it for about 70% of the way while turning it to prevent burning. Once it becomes fluffy, move it to the edge of the grill and finish cooking to your preferred doneness. It is characterized by its elasticity and juicy fat, and grilling it well allows you to enjoy its savory flavor. It pairs well with the traditional miso sauce from Kamehoru, and each bite releases a burst of umami.

Maruchou refers to the part of the cow that corresponds to the small intestine. Although it is from the small intestine, it is not just a cut of the small intestine; it is turned inside out, wrapping the outer side with the inner side. The rich flavor of the fat that seeps into your mouth with each bite is a unique taste of Maruchou. Enjoy the irresistible deliciousness for those who love a rich flavor. It is tender and has a lot of fat, so it cooks easily; a lighter grilling is more delicious. Sear the outside slightly and savor the juicy and flavorful fat inside.

This is a cartilage from the throat of a cow. It is also called 'Fuegami' or 'Fuegarami' and is a rare cut that can only be obtained in small quantities from one cow. It has fine lattice-like cuts, allowing the salt flavor to adhere well, making it delicious. It has a good chewiness and a crunchy texture, and among offal, it is a firmer part that becomes addictive once you try it. The more you chew, the more you can taste a subtle sweetness and umami of the meat, which is irresistible for those who love a crunchy texture.

Limited quantity available!! Often sold out shortly after opening. Very popular among regular customers, this is a first-come, first-served menu item. It features a 'crunchy texture' and a 'mild, non-offensive flavor', with low fat content, making it an easy-to-eat cut. It's a lucky find as a limited product.

Toromino (Mino) is the first stomach among the four stomachs of a cow, corresponding to the first stomach. It is a part of Mino that has a good texture and a lot of fat, making it a rare cut that can only be obtained from 10-20% of the entire Mino. Its charm lies in the crunchy and elastic texture. The more you chew, the more umami flavor oozes out, which is its characteristic.

Hachinosu is the second stomach out of the four stomachs of a cow. It is a chewy and enjoyable textured offal that has a unique crunch. The richness and umami specific to Hachinosu are felt, and it is often praised as the most delicious among the four stomachs, making it an exquisite offal. It is rich in collagen and also has beauty benefits.

The part of the pork tongue is the tongue of the pig. It is smaller compared to beef tongue, with less fat and a lighter taste. It is rich in vitamin A, vitamin B2, iron, and taurine, making it a highly nutritious part. The texture is crunchy and has a good bite. The flavor is light, elegant, and has a moderate umami, with a sweetness that is not found in beef tongue. It is recommended to grill it until the surface is crispy and the center is juicy. When cooking through to the center, please grill it slowly on the edge of the grill. The completely odorless and refreshing pork tongue from Kamehoru offers a flavor that deepens the more you chew.

This is red meat from the head and temple area, and the amount that can be obtained from one cow is very small, making it an extremely rare cut. Only about the size of two fists can be obtained from one cow. It has a moderate amount of fat, is primarily lean, and has a suitable elasticity without being too tough. The more you chew, the more flavor it releases.

This is a part of the pig's rectum. The name comes from the fact that this part resembles a gun. It is rich in vitamin B12, which is good for the blood, and vitamin K, which is good for the bones. The appeal lies in the meat's elasticity and the rich flavor of the fat that oozes out the more you chew. Because it is thick and has plenty of fat, you can enjoy a melting texture. It is also delicious when grilled well and made crispy.

Giara is a part of the hormone that corresponds to the fourth stomach of a cow. It has a moderate amount of fat and a crunchy, crisp texture that releases flavor the more you chew. It pairs exceptionally well with the traditional turtle hormone miso sauce. For hormone lovers, it is highly rated as a part that is 'delicious to chew.' When grilled properly, it becomes firmer and offers a rich flavor.

Hatsu refers to the part that corresponds to the heart. Among the offal, it is characterized by being less gamey and easy to eat. It has little fat and fine muscle fibers, giving it a crunchy and crisp texture. It is packed with umami in its mild flavor. It has a nice bite that is neither too soft like liver nor too tough, releasing more flavor as you chew. It has little fat and a sensation close to lean meat, making it light yet flavorful.

Hatsumoto is a part located at the base of the heart. The amount that can be obtained from one animal is small, making it a favorite among hormone enthusiasts. It has a crunchy and firm texture compared to the heart. The more you chew, the more flavor it releases. It has little odor and is characterized by its rich taste. This rare cut is highly recommended for those who enjoy a crunchy texture.

Liver is a part that corresponds to the liver. This is the special liver from Kameido Hormone. It is very high in nutritional value, and the freshness and preparation greatly affect its deliciousness, so please enjoy the fresh liver from Kame Horu. It is characterized by its rich flavor and deep umami, with a hint of sweetness. If overcooked, it can become dry, so it is best to eat when the outside has a nice sear. Enjoy the moist and smooth texture!

Kutsubera is a rare part of the pig's throat cartilage (throat cartilage, vocal cord cartilage). Only a small amount can be obtained from one pig, and it is named because its shape resembles a shoehorn. It is characterized by a crunchy texture and rich flavor. It is also known as 'nodobue' and is a rare cut that can only be taken as one piece from a single pig. It is popular among women, has less fat and is more red meat, with no unpleasant odor, and is known for its rich meat flavor. It has a crunchy and bouncy texture, is low in fat and light, and the more you chew, the more flavor it releases. It pairs excellently with alcohol and is a favorite cut that releases flavor the more you chew.

Tsurami is a cut of meat located from the cheeks to the jaw of a cow. It is also referred to as 'cheek meat.' It has a firm, muscular texture with a distinctive quality of red meat combined with moderate fat. It has a good chewiness and a rich flavor. It is known for its unique umami and texture among beef, and once you try it, it is said to be addictive. You can fully enjoy the richness of the red meat while the moderate fat enhances the flavor, spreading the true taste of the meat in your mouth with every bite. The slight fat content also adds to the umami. It pairs well with our barley rice, and we recommend trying it wrapped in the Tsurami. Please give it a try.

Tontoro refers to the area near the junction of the head and torso, from the underside of the neck to the shoulder. It is characterized by a good balance of texture, fat, and umami, with a lot of marbling, making it juicy and rich in fat. It also has a crunchy texture similar to cartilage, providing not just softness but also a delightful chewing experience. Although it is fatty, its flavor is surprisingly refreshing! The balance between the lean meat and the marbling is exquisite, and its coarse, resilient texture is also popular. Be careful not to render it too lean; when grilled to a crisp on the surface, you can fully enjoy the overflowing umami of the fat. If overcooked, it can become too hard as the fat renders out, so please enjoy it once the surface is nicely seared.

Beef kalbi mainly refers to the part of the cow's belly. It is the source kalbi of Kameido Hormone. The meat around the ribs is characterized by a structure of lean meat and fat layers. The moment it enters your mouth, the rich and sweet fat spreads in a way that is indescribable. The roasted aroma and the scent of the fat stimulate your appetite! Because it has a lot of fat, if overcooked, it tends to become tough and heavy. It is recommended to quickly grill it over high heat, making the surface crispy while keeping the inside juicy!

Skirt is a part of the diaphragm of the cow. Please enjoy our carefully selected fresh skirt. Although it is classified as offal, its appearance, texture, and flavor are very close to that of red meat. Skirt has a rich flavor due to its high blood flow and iron content, making it highly regarded even among red meat lovers. It is muscular but has a moderate amount of fat, making it easy to chew and juicy. When well-cooked, it offers a rich taste and a slight amount of fat, allowing you to experience its umami.

Beef tongue is the part that corresponds to the tongue of the cow. We carefully select cuts that have just the right amount of fat and rich flavor. The unique richness of beef tongue spreads in your mouth the moment you bite into it, and the simple seasoning of salt maximizes the quality of the ingredients. It is the classic choice for grilled meat, grilled beef tongue with salt. It is a dish suitable for both the first plate and the final satisfaction. Please enjoy our proud grilled beef tongue with salt.

This refers to the thick part of the cow's diaphragm (Sagari). It is called this name because it is square-shaped and looks like a brick. The part of the diaphragm on the lumbar side is called Sagari, while the rib side is called Harami. Our brick uses extremely thick Sagari, providing an excellent eating experience. The amount that can be taken from one cow is small, and the richness of the meat is stronger than the Harami part, with flavors oozing out the more you chew. The fat is moderate but not dry, and it becomes juicy when grilled. It is recommended for those who love Harami and seek a more sophisticated taste, as well as for those who want to enjoy both the deliciousness of lean meat and the richness typical of offal. First, grill both sides until they are browned, then cut with scissors, and dip again in our special brick sauce before grilling to a fragrant finish. Limited quantity available, so first come, first served.

Limited quantity product, first come first served. The thick cut beef tongue uses the highest quality part that can only be taken from a very small portion of the whole beef tongue. Our thick cut beef tongue features fine marbling, a strong sweetness of fat, and tender fibers, making it easy to chew even though it is thick. It is the part where the unique umami of beef tongue is most concentrated. When grilled to a fragrant finish, it can be enjoyed juicy on the inside. The more you chew, the more the meat juice and richness spread. Experience the satisfying texture and flavor that cannot be enjoyed with thin slices, and savor the delicious part that can only be taken from a very small portion of the whole beef tongue in thick cuts.

Limited quantity product, first come first served. We offer a better price than two pieces of thick cut beef tongue. The thick cut beef tongue uses the highest quality part that can only be taken from a very small portion of the whole tongue. It has fine marbling and a strong sweetness from the fat. The fibers are tender, and even though it is thick cut, it is easy to chew. This is the part where the unique umami of beef tongue is most concentrated. Please enjoy it juicy inside after grilling the surface to a fragrant finish. The more you chew, the more the meat juices and richness spread. Experience the satisfying texture and flavor that cannot be enjoyed with thin slices, and savor the delicious part that can only be taken from a very small portion of the whole beef tongue in thick cuts.

Beef sagari is a part of the diaphragm. Although classified as an internal organ, its appearance and texture are close to that of red meat, making it very popular in grilled meat dishes. The amount that can be obtained from one cow is limited, so it is often treated as a rare cut. It is centered on red meat, tender, with fine fibers, and the flavor of the meat gradually spreads as you chew. Grill it well on high heat to ensure the surface is cooked while keeping the inside juicy. Coating it well with sauce and pairing it with barley rice is the best. The combination of our special garlic sauce, meat juice, and barley rice is unbeatable. Please enjoy sagari either on its own or with a bounce of barley rice.

This chorizo is not just spicy; its deliciousness takes the lead. The charm of Delicious Spicy Chorizo lies in its three layers: the savory flavor of the meat that spreads as soon as you bite into it, the aroma of the spices, and the pleasant spiciness that comes afterward. The juiciness of the coarsely ground meat and the crispy skin release the meat juices. The richness of the pork expands with each bite. It pairs perfectly with beer or highballs. Please enjoy!

This is a luxurious meatball skewer specially made by Kameido Hormone. Using beef tongue and beef kalbi, we have created a lavish dish that allows you to fully enjoy the flavor and texture of the meat. It is pre-cooked before serving, so please grill it over charcoal at the table to add a nice char and enhance the aroma. The recommended way to enjoy it is to mix the egg yolk served alongside with the special dipping sauce from the table, and then coat the grilled beef tongue kalbi meatballs in it. The combination of the rich flavors of beef tongue and kalbi, the smoky aroma from the charcoal, and the mellow sweetness of the egg yolk creates a rich and satisfying taste experience. We hope you enjoy it.

White senmai refers to the third stomach of a cow (senmai). It is originally a dark color, but through careful preparation, it becomes pure white and beautiful, which is what makes it white senmai. This dish directly conveys the freshness and quality of the preparation. It has a crunchy and crisp texture, with almost no fat, offering a refreshing taste. The subtle sweetness and umami become more pronounced as you chew. First, enjoy it as is, and then try it with the sauce.

Beef liver sashimi uses the liver of the cow. It is an organ rich in blood and high in nutritional value, and its freshness and preparation greatly influence its taste, making it a delicate part. It has a melting texture, and through low-temperature cooking, the fibers do not become tough, resulting in a sticky and smooth mouthfeel. With a mild umami flavor, proper blood removal and temperature control suppress the unique odor of the liver, bringing out only a refined richness. It is carefully heated at a consistent temperature, ensuring it can be enjoyed safely while maintaining texture and flavor. The beauty of its color and texture, with a finish that retains a rare feel typical of liver sashimi, is remarkable. It is rich yet has a refreshing aftertaste, with the sweetness and richness of the liver, while the mouthfeel is light. Please enjoy the special beef liver sashimi from Kamehoru.

Eringi has a strong umami flavor that becomes concentrated when grilled, bringing out a broth-like richness! When heated over charcoal or on a grill, the unique aroma of eringi is released, stimulating the appetite. Its plump texture and the sweetness that emerges with each bite are appealing. As a palate cleanser between meat dishes, it balances the fat in the mouth, making the next dish taste even better.

Long green onion is characterized by its sweetness that intensifies when grilled. The spiciness of the long green onion diminishes, transforming into a rich sweetness. For grilling, resist the urge to move it at first until grill marks appear, then flip it over and lightly grill both sides. The grill marks on the surface create a savory aroma while keeping the inside moist and juicy for your enjoyment.

Onion is a great supporting actor for grilled meat. By cooking it, the spiciness transforms into sweetness. It resets your palate and makes the next dish taste even better. It pairs especially well with offal and fatty cuts. When placed on the grill, do not touch it at first; cook it slowly over medium heat. Be patient until it gets a nice color, then flip it. Once both sides are nicely colored, it's ready. Sweet, fragrant, and refreshing, it elevates the satisfaction of grilled meat.

The deliciousness of shishito peppers is characterized by their roasted flavor and juiciness. When grilled quickly at the center of the grill, the skin becomes lightly charred and fragrant, while the inside retains moisture, making it enjoyable to eat. It is perfect as a palate cleanser between bites of meat. In fact, they have a sweetness, and grilling removes the grassy taste, enhancing the natural sweetness with each bite.

This is a simmered offal dish that has been slowly cooked for hours. The simmered offal from Kameido Hormone is unique. It is carefully prepared to retain only the original flavor of the offal. The richness developed from long cooking, along with the fat and flavor of the offal, melds into the soup, allowing you to enjoy a deep and complex taste. The aftertaste is surprisingly refreshing; although it looks rich, it doesn't feel heavy as you eat, and it remains delicious until the last bite.

This is the specialty bean sprouts of Kamehoru. Please enjoy it. The bean sprouts namul, piled high with a punch of pepper, is an irresistible side dish. With a crisp texture and the unique snap of bean sprouts, the flavor expands with every bite. The sharpness of the pepper, with a kick from black pepper, tightens the aftertaste, making it perfect for refreshing the palate before and after grilled meat. It has a sense of volume while being lighter than it looks, providing a satisfying experience that you can finish easily. When paired between rich kalbi or hormone, it resets your palate and doubles the deliciousness. Please enjoy it.

This is the small version of the famous bean sprouts from Kamehoru. Please enjoy it. Kamehoru's specialty, you should definitely try it. The bean sprouts namul, piled high with a punch of pepper, is an irresistible side dish. With a crisp texture and the unique snap of bean sprouts, the flavor expands with every bite. The sharpness of the pepper, with a kick from black pepper, tightens the aftertaste, making it perfect for refreshing your palate before and after grilled meat. It has a sense of volume, yet is lighter than it looks, providing a satisfying experience that you can finish easily. When paired with rich kalbi or hormone, it resets your palate and doubles the deliciousness.

This dish was created at the request of our customers. It's an addictive delicacy. Devil Bean Sprouts are spicy seasoned bean sprouts mixed with a special habanero sauce from Kamehoru. The dish is characterized by an intense spiciness that hits you from the first bite, making it irresistible for spice lovers. The crunchy texture of the bean sprouts, combined with the stimulating heat and flavor of chili and spices, creates a taste that is so addictive you can't stop eating it. After enjoying fatty meat, this dish resets your palate completely. It's not just spicy; the sweetness of the bean sprouts enhances the complexity of the heat, which is the charm of Devil Bean Sprouts.

Made with authentic Korean chili peppers. The balance of umami, spiciness, and sweetness is superb. The deep spiciness of the chili enhances the sweetness of the napa cabbage, while the acidity from fermentation gives a crisp finish. It pairs exceptionally well with fatty meats, resetting your palate and making the next bite even more delicious. With a crunchy texture and a spicy flavor that expands with each bite, it's an addictive dish. Enjoy it with drinks or alongside meat.

Chanja is a Korean delicacy made by marinating the stomach and intestines of cod in chili pepper, garlic, and sesame oil. The chanja served at barbecue restaurants is a great supporting role that enhances the flavors between bites of meat. It has a crunchy texture, and the unique chewiness releases umami with each bite. The balance of spiciness is adjusted with the heat of the chili and the umami of the seafood. Its pleasant aftertaste resets the palate after eating fatty grilled meat. The combination of green onions and sesame is excellent, making the next dish taste even better.

Korean seaweed is characterized by the aroma of sesame oil and a sharp saltiness. With a crispy and light texture, it enhances the flavors of fatty grilled meat and white rice. Although it plays a supporting role, having it increases satisfaction significantly. Enjoy the crispy texture and aroma directly, or as a palate cleanser. It's also delicious when wrapped with a small amount of original barley rice from Kameido Hormone. After grilling kalbi, harami, or hormone, you can enjoy wrapping them in Korean seaweed. Just tearing it and sprinkling it into soup or gukbap greatly enhances the aroma and richness. It pairs exceptionally well with fatty meat, and in between grilled meat, wrapping, rolling, and tearing it into small bites makes the hormone grilled meat experience even more delicious.

This dish features the crispness of fresh green peppers combined with the umami and saltiness of salted kombu, making it a super simple yet addictive item. The unique freshness of the green pepper is gently enveloped by the salted kombu, and the richness of sesame oil transforms it into a bar-style flavor. The more you chew, the more delicious it becomes, with the umami of kombu's glutamic acid and the aroma of green pepper creating an exquisite taste. It is perfect as a side dish or a main attraction, ideal between bites of grilled meat. Whether it's the first dish to start your barbecue, a palate cleanser after rich flavors, or a cool down before enjoying more drinks, it's refreshing, delicious, and irresistible. Although it may seem plain, it often turns out to be the most consumed supporting role.

This is an original product from Kameido Hormone. Quail eggs are marinated in a special sauce with red pickled ginger, resulting in a vibrant red appearance. The moderate acidity and aroma of the red pickled ginger combine with the creaminess of the quail eggs, creating a refreshing yet addictive flavor. The quail eggs, along with the red pickled ginger served together, are coated in the deliciousness of the special sauce, making it a perfect accompaniment for drinks or a palate cleanser between meat dishes. We hope you enjoy it.

This dish features a special meat miso from Kameido Hormone, served with chilled green peppers and daikon. The crunchy and refreshing green peppers and daikon pair perfectly with the rich and flavorful meat miso. The combination of the rich depth of the meat miso and the refreshing taste of the cold vegetables makes it irresistible. It's perfect as a palate cleanser between hormone and grilled meat dishes, and also pairs well with drinks. Be sure to enjoy the special meat miso unique to Kameido Hormone.

A refreshing and classic dish that is delightful between bites of grilled meat. Chilled tomatoes are the perfect accompaniment to enjoy fatty grilled meat even more deliciously. The coldness enhances the sweetness and acidity, instantly resetting your palate. With the rich flavor, juiciness, and natural sweet and sour taste of fully ripe tomatoes, the aftertaste is light. Because it is simple, it relies on the quality of the ingredients, allowing you to directly savor the inherent deliciousness of the tomatoes without unnecessary seasoning. Recommended for those who want to eat at a good pace while drinking, and for those who want to enjoy grilled meat until the end. Just a plate of 'Chilled Tomato' significantly increases satisfaction.

Our pride, the 'Turtle Horumon Salad', is a great dish that allows for one refill. First, enjoy it fresh with the original dressing. Additionally, by combining it with the traditional salt sauce and special dipping sauce provided on the table, you can enjoy a change in flavor. We recommend enjoying it as a condiment with horumon or meat. The crunchy cabbage enhances the flavor of the meat while refreshing your palate. Whether eaten alone or paired with meat, this salad is unique to Kameido Horumon. We invite you to experience the charm of the Turtle Horumon Salad as a condiment.

The image of eating offal with rice is not very common, is it? But actually, barley rice pairs incredibly well. The chewy texture absorbs the rich flavor of the fatty offal perfectly. It has a refreshing aftertaste that enhances the richness of the sauce and the garlic flavor. It helps to cut through the fat, so it doesn't feel heavy until the last bite. Grilling the offal, thoroughly coating it with the sauce, and then bouncing it onto the barley rice for a big bite is the best. It is a great supporting actor that makes the deliciousness of the offal enjoyable until the very last bite. The combination of sauce, fat, and the roasted aroma of barley fills your mouth.

Barley rice served in a manga-style portion!! It's not common to think of eating hormone and rice together, right? But actually, barley rice pairs incredibly well. The chewy texture absorbs the rich flavor of the fatty hormone perfectly. It has a refreshing aftertaste that enhances the richness of the sauce and the garlic flavor. It helps to cut through the fat, so it doesn't feel heavy until the end. Grilling the hormone, thoroughly coating it with the sauce, and then bouncing it onto the barley rice for a big bite is the best. It’s a great supporting actor that makes the deliciousness of the hormone enjoyable until the last bite. The combination of sauce, fat, and the roasted aroma of barley fills your mouth.

For those who want to enjoy barley rice but don't need a large portion, this is for you♪♪

The green onion salt rice at the barbecue restaurant enhances the main meat while being irresistible on its own. It's simple yet elevates the quality of the barbecue restaurant. The crunchy white green onions provide a refreshing texture, making it the perfect reset between bites of fatty grilled meat. The golden balance of salt and sesame oil is refreshing yet rich, bringing out the sweetness of the rice. The flavor is designed to pair with grilled meat, not too strong or too light, allowing you to enjoy the taste that completes the combination of meat, sauce, and fat. Start with a bite on its own to experience the aroma of green onion, the saltiness, and the sweetness of the rice directly. Bounce the grilled meat onto the green onion salt rice, and the umami and aroma blend together. It may not be flashy, but before you know it, it becomes the most memorable dish, a favorite among connoisseurs, so please take your time to savor it.

A very popular dish born from the staff meal at Kameido Hormone, this is Tsukimi Chanja Rice. It is a bowl that can be the main dish or a finishing touch, featuring a spicy × rich × deep flavor. The delicious spiciness of chanja, its crunchy texture, and the deep umami derived from fermentation create a sharp yet pleasant aftertaste. The creaminess of the egg yolk wraps around the spiciness, allowing you to enjoy the dish in a richer way. The freshly cooked rice blends perfectly, with well-separated grains that hold the sauce and egg yolk, ensuring you won't get bored until the last bite. You can mix it well, but not mixing too much is also delicious; the balance of spiciness and richness is superb. Between bites of grilled meat or as a finishing dish, the spiciness cuts through the richness, inviting the next bite. Once you get hooked, this will be your only choice for a finishing dish. Please enjoy!

This is a special cold noodle (white) from Kamehoru. The clear salt soup is the star of the dish. The carefully made soup is rich while remaining clear, and the aftertaste is surprisingly refreshing. It is perfect for cooling down a mouth and stomach heated by grilled meat. It washes away the lingering fat, leaving only the umami. And the sharp saltiness is irresistible until the last bite. Please enjoy the umami of the salt soup itself and the elasticity of the noodles. Adding a small amount of Kamehoru's special salt sauce (with vinegar) from the table enhances the sharpness and makes the aftertaste even lighter. The aroma is elevated by white pepper, and the outline of the salt is distinct. The noodles have a strong chewiness and a smooth texture, with the sweetness of wheat spreading as you bite into them. White cold noodles may not be flashy, but those who understand will find them addictive. It perfectly wraps up the lingering taste of grilled meat, truly the ideal finishing touch!

The special cold noodles (red) from Kamehoru combine 'refreshingly cold × spicy stimulation × lingering umami' into a bowl that shines both after a meal and as a finishing touch. The spiciness of the chili is not the main star; rather, it plays a supporting role, enhancing the cold soup's umami with the richness and stimulation of the chili, creating a satisfying aftertaste. Despite being cold, the chilled soup accelerates your appetite, and with every sip, the lingering taste of chili keeps your chopsticks moving. Even after eating fatty grilled meat, it resets your palate. The combination of the noodles' chewiness and the spicy soup allows the elastic noodles to thoroughly coat with the spicy broth, spreading umami with every bite. Regulars often take a bite without adding anything first to check the balance of spiciness, umami, and coldness. The special salt sauce (with vinegar) on the table pairs perfectly; adding a dash in the second half sharpens the spiciness and keeps it interesting until the end. The cold noodles (red) are 'adult cold noodles to enjoy spiciness,' a finishing dish that elevates the lingering taste of grilled meat to another level.

Devil Noodles are the ultimate bowl of cold noodles without soup. The main feature is the stimulating spiciness enhanced by habanero sauce. The noodles, chilled in ice water, are directly coated with a deliciously spicy sauce, making it an aggressive menu item. The straightforward spiciness combined with umami, the sharp heat from habanero, and the rich sauce create a dish that is not just spicy but addictive. The sharp cold noodles and firm texture hold up against the heat without losing their integrity. It is the perfect dish to reset the stimulation after grilled offal, quickly switching from the lingering fat, serving as both a palate cleanser and a finale. The special habanero sauce is thoroughly mixed with green onions, allowing you to enjoy the spiciness and umami evenly, which is the orthodox way to eat it. Take the first bite carefully; it packs more punch than it looks. The key is to gradually acclimate by taking small amounts. The cycle of offal → Devil Noodles → offal creates an infinite loop of deliciousness. A word of caution: it is quite spicy, so those sensitive to heat should be careful. For a night craving stimulation, Devil Noodles are a must-try for spice lovers; prepare yourself and enjoy.

White Comtan is a salt-based soup rich in flavor and depth, made by simmering beef bones, beef tendons, and beef for a long time. It has no spiciness, and its gentle yet profound taste is characterized by the concentrated umami of the bones and meat. Despite being a clear soup, it is rich and not heavy with fat, allowing you to drink it all the way to the last drop. The combination of beef umami and the sharpness of salt brings out the flavors of the ingredients, creating a delicious experience. The rice absorbs the soup, creating a sense of unity, and each bite spreads the umami. At first, try it without adding anything to enjoy the straightforward umami of the soup and rice. Taking a spoonful with offal or meat will be a moment to truly appreciate the essence of Comtan. As a palate cleanser after grilled meat, definitely take a bite between rich offal or kalbi. It resets your mouth, making the next dish even more delicious. White Comtan Gukbap may not be flashy, but it is definitely a satisfying bowl. It quietly yet firmly concludes the lingering taste of grilled meat, making it an exquisite dish.

White Komutang soup with rice added is called White Komutangukbap. It is a perfect bowl to enjoy between grilled meat or as a finishing dish. White Komutang is a flavorful and rich salt-based soup made by simmering beef bones, beef tendons, and beef for a long time. It has no spiciness, and its gentle yet profound flavor is characterized by the concentrated umami of bones and meat. Despite being a clear soup, it is rich without being heavy, allowing you to drink it all the way to the last drop. The combination of beef umami and the sharpness of salt brings out the flavors of the ingredients, creating a delicious experience. The rice absorbs the soup, creating a sense of unity, and each bite spreads the umami. At first, enjoy the straightforward umami of the soup and rice without adding anything. Scoop a bite with offal or meat, and feel the true value of Komutang! As a palate cleanser between grilled meat, it is a delightful bite between rich offal or kalbi. It resets your mouth, making the next dish even more delicious! White Komutangukbap may not be flashy, but it definitely provides high satisfaction. It is an exquisite dish that quietly yet firmly concludes the lingering taste of grilled meat!

The red komutang soup is based on white komutang, which is slowly boiled from beef bones and beef, finished with ingredients like chili pepper, creating a bowl that is rich in depth and has a spicy kick that becomes addictive. The soup, infused with umami, has a strong foundation that doesn't become 'thin' even when spicy. It is more about the savory spiciness than just heat, offering sweetness, roasted flavor, and lingering heat. It also serves to refresh the palate from the fat of grilled meat. The flavor is completed when paired with grilled meat, showcasing its true value when combined with fatty grilled meats and offal. It prepares the mouth for the next bite, making it even more delicious. Start by tasting it plain, taking a sip without adding anything, to fully enjoy the richness of the komutang and the aftertaste of the chili pepper. After having offal or meat, a sip of the soup resets the palate, making the next piece of meat even tastier. You will enter the 'spicy but irresistible' zone. Recommended for those who want to cleanse the palate from the fat of grilled meat, love spicy food, but do not want to compromise on umami. The red komutang soup is not a side dish but a main character soup that elevates the grilled meat experience.

The red komutang soup with rice is called red komutang soup. It is a perfect bowl that pairs well between grilled meat and as a finishing dish. The red komutang soup is based on white komutang, which is slowly simmered with beef bones and beef, and finished with ingredients like chili pepper, creating a rich and spicy flavor that is addictive. The depth of the soup, infused with umami, has a strong foundation that does not become 'thin' even when spicy. It is more flavorful than just spicy, with sweetness, roasted notes, and lingering heat. It also serves to refresh the palate from the richness of grilled meat. The flavor is completed when paired with grilled meat, and it truly shines when combined with offal, meat, and fatty grilled dishes. It prepares the mouth for the next bite, making it even more delicious. First, try it as is, taking a bite without adding anything to fully enjoy the richness of the komutang and the aftertaste of the chili. After having offal or meat, a sip of the soup resets the palate, making the next piece of meat taste even better. It is recommended for those who want to cleanse the richness of grilled meat and for those who love spicy food but do not want to compromise on umami. The red komutang soup is not a side dish but a main soup that elevates the grilled meat experience.

This is the milk ice cream from Kameido Hormone. It has a rich flavor yet a refreshing aftertaste, with the richness of milk and a gentle sweetness that spreads, making it light even after grilled meat. It resets the lingering taste of grilled meat, enveloping the savory and roasted flavors with the creaminess of milk, providing a pleasant balance in the mouth. Its simplicity brings authenticity, allowing you to enjoy the true deliciousness of milk without adding unnecessary flavors. Start with a bite to directly savor the coldness and sweetness of the milk. As a palate cleanser between grilled meat, having a little when strong flavors linger makes the next dish even more enjoyable. After a hearty hormone grilled meat meal, you can savor a gentle sweetness that offers a comforting pause. This is a reliable dish that beautifully concludes a Kameido Hormone meal.

We offer today's recommended ice cream. Please enjoy the best melt-in-your-mouth experience of the day. Today's ice cream at Kamehoru is a daily changing dessert that varies according to the season and ingredients. What you want at the end of a barbecue is not just sweetness, but also a sharpness and lingering finish. The serving of the day significantly enhances your post-meal satisfaction. First, take a bite as it is; the coolness spreads throughout your mouth, perfectly balancing the aftertaste of the grilled offal. Gradually reset your palate with small bites, and when the rich offal continues, the next dish becomes surprisingly light. Take your time to savor the finish, and the aftertaste will be refreshing, with a solid sense of satisfaction. Enjoy the meal until the bill arrives. The sharpness is not overwhelming, yet it is satisfying. It provides a light finish that does not disrupt the lingering taste of the grilled meat. This is the final delight, a dish that pleasantly wraps up your day at Kamehoru.

We prepare seasonal appetizers that are delicious for that time of year, based on the ingredients we have. Enjoy our special sauce, special dressing, and special meat miso, all proudly made by Kamehoru. We offer a dish that has been carefully crafted to pair perfectly with hormones and meat. This is an appetizer that embodies the essence of Kamehoru, starting with 'This is delicious.' *Not available for customers under junior high school age.*

The offal is already well-seasoned. It is all flavored with the special secret sauce of Kamehoru, which has been passed down through generations. This sauce maximizes the umami and sweetness of the fat in the offal, calculated to achieve the 'most delicious state' just by grilling. First, please try it as is, without any condiments! Enjoy the rich umami unique to Kamehoru that spreads in your mouth the moment you take a bite♪ Then, in the second half, feel free to change the flavor with the secret sauce of Kamehoru on the table! The richness and depth will be further enhanced, transforming it into a deliciousness that feels completely different from the same dish♪♪ Twice as delicious in one plate! This is the correct way to enjoy offal, Kamehoru style!!