Nama Horumon Itadaki Imaizumi

A classic and very popular item in grilled meat

Proudly served small intestine with a crispy texture and sweet fat

The classic balance of shima intestines and hormone

Fresh Liver

Second stomach, carefully prepared to be soft and light

Unique flavor of the part with fat

A refreshing taste with a unique texture

Lung - Fluffy texture

The unique flavor of the kidneys is addictive

Third stomach with a crunchy texture

The fourth stomach has a chewy texture and a rich flavor

Rich flavor of cheek meat

With a crunchy texture like a major artery, it has no peculiar taste.

The soft cartilage of the throat becomes addictive, with flavor deepening the more you chew.

A part with a firm texture and rich flavor

Diaphragm, a popular product with a lot of red meat

Diaphragm with marbling

Grilled meat classic using A5 rank black-haired Wagyu

Soft tenderloin with a lot of red meat

Please see today's recommended board featuring A5 rank black-haired Wagyu beef.

A dish made by the chef himself.

Small 250 yen (including tax) Medium 300 yen (including tax) Large 350 yen (including tax)

This is a garlic rice that is easy to eat even as a final dish. It can be enjoyed casually by female customers as well.

The combination of tail meat and grated daikon is outstanding.