Umaebisu Sangenjaya

Please enjoy the horse grilled meat that only a specialty store can offer! Low calorie, high protein, and healthy grilled meat! The culture of grilled meat is being reborn! *Available from 2 servings. *The photo is for 4 servings.

The most tender part of horse meat. It has a smooth texture and a very elegant flavor. High in protein and low in calories, it is our shop's number one popular item!

A rare cut from a horse weighing nearly 1 ton, only about 1kg to 1.5kg can be obtained. The tongue has a moderate chewiness and does not become monotonous.

This is the rib meat between the bones. The more you chew, the more sweetness and meat juice spreads in your mouth, allowing you to enjoy a rich umami flavor.

The balance of lean meat and fat is excellent, with a melt-in-your-mouth texture, the sweetness of the fat, and the rich flavor inherent to horse meat, making it truly one of the finest tastes of lean meat.

Tender inner cheek meat. A rare cut that can only be obtained in 800g to 1kg from one head. It's exquisite when eaten with salt!

Unlike inside Binta, this is the chewy outer cheek meat. It is a part with very strong umami flavor.

A part that is shaped like a dumpling at the rear. It has a crunchy texture and is rich in flavor, making it suitable for grilled meat.

This cut comes from the area near the spine of the high-quality loin located under the saddle. It has a firm texture and a sweet flavor, making it a premium meat.

Shin meat. This is the part with the most chewiness and concentrated flavor. It is usually used for stewing, but it is also undeniably delicious when grilled.

Calf part. A recommended cut with a crunchy texture and a rich flavor that bursts out the more you chew, making it addictive.

Half size: 800 yen. Among the internal organs, a part of the diaphragm is called sagari, which corresponds to the rib area. It is an extremely tender and flavorful part, comparable to the fillet.

This is the rib meat between the bones. The Himo part is a premium cut with rich fat from the upper rib section.

A high-quality part of the rib meat. This cut allows you to particularly experience the rich flavor of the lean meat, which is considered the king of horse meat.

A thin part of the outer side of the belly, also known as 'Barausu'. You can enjoy the savory flavor of the meat and the sweetness of the fat.

A part located near the base of the legs from the lower abdomen. It is called 'Kainomi' because the cut resembles the 'flesh of a shellfish.' It is a rare cut that is tender and has a rich flavor.

The meat has fine marbling close to the rear of the rose, allowing you to fully enjoy the unique sweetness of horse meat.

This is a part of the diaphragm. It is chewy, very tender, has a sweetness, and a juicy flavor.

Generally referred to as 'thymus'. The outside is crispy while the inside is fluffy, soft, and has a smooth texture, making it a rare cut.

Only about 400g can be obtained from one heart (hatsu moto), and it is commercialized only from the thick meat parts. It is very rare, comparable to horse liver, and is a precious cut. The crunchy texture is addictive.

For first-timers, start here! We have a selection of rare cuts! Enjoy the different flavors of horse sashimi! *Available for 2 servings or more. *The photo is for 4 servings.

Beef liver has a rich (sticky) texture, while horse liver is characterized by a crunchy texture. Compared to beef liver and pork liver, it lacks the 'heaviness' and the unique 'smell' of liver, making it easy to eat even for those trying it for the first time. Please note that due to its rarity, it may be out of stock or unavailable. This product can be reserved.

This is sashimi from the heart of a horse. It has a crunchy texture and a light flavor, and it is exquisite when eaten with sweet soy sauce from Kyushu and wasabi! *Please note that this is a rare part, so we appreciate your understanding if it is sold out. This product can be reserved.