Horumon Sakaba Super Horumon Nibancho Ten

A broth simmered for about four hours from beef bones, resulting in a rich and mellow flavor.

Tossed with a sweet and spicy sauce and egg yolk to your liking

【Specialty】We offer two types of homemade dressings!! ・Light soy sauce-based dressing ・Rich mayonnaise-based dressing

Napa cabbage kimchi / Cucumber kimchi / Radish kimchi, each 429 yen

A supreme dish that brings out the flavor and texture of the tongue.

※Due to its rarity, it may be out of stock. Thank you for your understanding.

Low in fat, characterized by its texture, and rich in the umami of the tongue. Please choose salt or sauce.

Our signature menu item + the number one repeat rate. Good meat has a different quality of fat.

Part of the heart. It is a part that is always moving, which is why it has elasticity and the delicious flavor of the meat.

A part of the cheek. It has marbling comparable to red meat, but it is less flavorful.

The first stomach. The combination of low fat and a crunchy texture is outstanding.

A rare cut that uses thick pieces of Mino. It's a rare cut, so it's a must-have item that is often out of stock!

A dish that captures the umami and fat by intentionally flipping the small intestine along with the intestinal wall.

A part close to the heart of the aorta. It is fatty but characterized by a crunchy texture similar to cartilage.

The second stomach. It has a chewy texture due to being simmered for about three hours.

A rare part that yields a small amount from one animal. It has a strong texture and is enjoyable to chew.

A part of the lung. It is said to be very soft and is known as the marshmallow of the meat world.

A part of the liver. Fresh liver has no peculiar taste! The quality of sourcing speaks for itself; you can tell the freshness once you eat it!

Large intestine. A part with little fat, rich in flavor and taste! It pairs perfectly with rice!

A rare part that can only be obtained from the first stomach, accounting for about 10%. The exquisite balance of texture and fat.

One of the large intestines. It has a striped pattern, is thick, and is said to be the most delicious part of the large intestine.

The third stomach. When grilled properly, it becomes crispy, and the flavor of the miso sauce and the aroma come out.

The fourth stomach. It has no peculiarities in fat and texture, and some connoisseurs call it the 'king of hormones.'

Part of the esophagus. The name comes from its resemblance to where men wear a tie.

A part of an organ. Among hormones, it has a particularly firm texture and pairs well with the unique texture and flavor of miso sauce.

It is characterized by a mild flavor. It has a soft texture with moderate elasticity and is low in fat.

It is popular because it has low fat and high protein content!

A dish with an irresistible crunchy texture unique to cartilage! It is a very rare part.

(Small)…154 yen (Medium)…264 yen (Large)…374 yen

The perfect combination of beef bone and doubanjiang (please choose from 1 to 3 spicy levels)

Korean-style porridge. The combination of carefully simmered chicken broth and rice is outstanding!

Strawberry / Vanilla / Mango