Groupe de déviants de la viande - Horumon de Shippu - Magasin principal de Kumoji

Second stomach. Among the four stomachs, it is the lightest and has a unique texture.

Third stomach. It is crisp and chewy without any fat and has no peculiar taste.

Fourth stomach. Chewy texture. Elegant sweetness and umami.

Heart. The crunchy texture is just like meat.

The aorta connected to the heart. As the name suggests, the texture is crunchy.

The sinew covering the harami. It has a chewy texture. There is some difficulty in eating it, but the taste is excellent.

Lung. It has little odor and quirkiness, and the texture is enjoyable like marshmallow.

A respiratory organ that intricately enters the lungs. Crunchy like cartilage. This part is probably the first product commercialized in the country by our store.

Small intestine. Unique bouncy texture and sweetness. Collagen explosion.

Cow's udder. The rich taste of the milk tends to be polarizing.

Cow uterus. It has no strong flavor and is light, similar to mino.

Rectum. The texture is incredible. Beginners may find it difficult to time their swallowing.

Appendix. A part that balances texture, flavor, and a unique taste, favored by connoisseurs.

Kidney. It has a taste similar to chicken gizzard with an added twist, and people either love it or hate it. Generally, it is set at a slightly higher price because the ureter is also removed.

Spleen. It's an explosion of odor (laughs). Those who like this are quite the hormone enthusiasts! It's a part that feels like a more niche version of liver, so it's served in small quantities.

Beef jaw meat. It has a tenderness and flavor like filet. An extremely rare cut.

Large intestine, also known as Tecchan. The flavor is rich and the texture is good.

Cheek meat, also known as tsurami. Please enjoy it with sauce.

Cartilage of the trachea. Crunchy, crispy, and delicately flavored.

Liver. Please grill it to a degree where it is slightly charred, and enjoy the sweetness and richness.

Pancreas. After the texture and taste similar to chicken, a unique flavor comes gently. A product for hormone masters.

Meat from the head. A rare cut that can only be obtained 1 kg from one cow. Strong in flavor and texture.

Bladder. It seems like it would smell bad, but it has a flavor that is strongly reminiscent of the umami of red snapper with a firm texture. The umami is strong and has no peculiarities.

First stomach. Unlike Mino sand, it is not fatty and is light. It has a subtle sweetness reminiscent of scallops, a refined flavor, and a good texture.

Same as the upper stomach, the first stomach. A light sweetness and refined flavor. Grill for about 2 minutes and go.

Beef tail. Please gnaw on the meat that clings to the bone in a vulgar manner.

A part that connects the honeycomb tripe and the skirt steak, also known as Yang. It's rare, so if you can order it, you're super lucky!

A premium hormone that can only be obtained from half a serving of one cow. Its flesh is light and chewy, providing a pleasant texture. Rich in zinc.

Beef brisket. Juicy and rich, yet light and without any peculiar taste.

As you may know, this is an extremely rare part that can only be obtained from one cow, yielding only two pieces. The flavor is similar to that of cod milt and varies in price.

A platter of popular hormones

An assortment of extremely unique hormones

Our restaurant's pride, a selection of Japanese beef! It includes a well-balanced variety of 6 to 9 types such as tongue, marbled, and lean cuts, totaling 320g (160g per person) with ample volume! Available for two or more people. (From 7700 yen)

Today's recommended meat assortment for one person

■Particularly marbled section of the part called engawa kalbi, known for its rich flavor. ■The idol of the kalbi world! Named for its texture resembling that of shellfish. ■Zabuton, its amazing taste will make you involuntarily resemble Inspector Muroi. 'The incident doesn't happen in the mouth! It happens in the brain!!' ■Bonsho, a classic premium kalbi! Its marbling presence is like the overwhelming artistic power of Araki-sensei, who draws JoJo!

■ Beef neck meat. It has a chewy texture and is very meaty. ■ Uses a part called roast clasita. Well-balanced. ■ A mythical cut from the shoulder meat that can only be obtained in a mere 1 kg from one cow. The texture is fresh and has a delicate flavor. ■ The marbling of the tomosankaku is truly in the realm of eros. If compared to a woman, it is a masterpiece of the level of 'Fujiko Mine'.

■ The back side of the diaphragm of the harami. The moderate fat and richness are irresistible. ■ This harami, which is rarely found in the premium wagyu harami market, is truly a flavor speed violation! Please take a peek beyond the umami. ■ The premium sagari is a mythical cut that can only be obtained in very small quantities from the premium harami. This is the ultimate form of meat's umami.

■The central part of round peach meat. Healthy red meat ■Often used for steak in French restaurants, this is the rear part. It has a softness that evokes the peak of Nomo. Of course, the taste is tornado-level. ■A part that rarely appears on the menu of Shinshin Yakiniku. A flavor that satisfies everyone. ■If it appears on the menu, it is a monster in the beef world that makes meat enthusiasts cry with joy. Its umami roars at 100 miles per hour. The compatibility with sauce is gyro-level!

■ Filet mignon, a cut from the end of the tenderloin. While it is not as good as the tenderloin, it has a good balance of tenderness and firmness, making it easy to eat. ■ No explanation needed for the tenderloin. It is the most tender part of beef, commonly known for steak. ■ Supreme filet, once you know this taste, the mouth, known as the Rainbow Bridge, cannot be closed! Limited item, sold out is forgiven!! ■ Ribeye, considered alongside sirloin as the highest quality meat, with sweetness and fat that is moist and elegantly combined, beyond compare.

■Goku-sen (Gokusen) core roast The moment it touches your tongue, it feels like being hit with a blunt weapon, an impact that strikes you like the Mike Tyson of the beef world! ■Chateaubriand, the queen of fillet. Combat power 530,000!!! Your tongue's scouter will definitely be destroyed. ■Sirloin, the ultimate king of the beef world! After you finish eating this, you will surely say... 'I have no regrets about my order!!'

Draft Beer Asahi Super Dry (Medium Mug) Bottled Beer Orion Beer Non-Alcoholic Beer Veritas Brau Ryoma 1865

Super Dry Junmai, Kome Tsuru Junmai Ginjo, Tsukikyu Kahori Junmai, Yama Tsuru

Plum Wine

Oolong Chuhai, Calpis Chuhai, Plum Chuhai, Mango Chuhai, Shikuwasa Chuhai, Pulp Orange Chuhai, Pineapple Chuhai, Passion Fruit Chuhai, Guava Chuhai, Black Oolong Chuhai, Sanpin Chuhai, Apple Chuhai, Tomato Chuhai, Vegetable Juice Chuhai, Plain Chuhai, each 600 yen and up

Homegrown mint Japanese mojito fresh squeezed lime chuhai, fresh squeezed lemon chuhai, fresh squeezed pineapple chuhai, fresh squeezed passion fruit chuhai, fresh squeezed guava chuhai, fresh squeezed mango chuhai, each starting from 660 yen

*Oolong Tea* Sanpin Tea* Coca-Cola* Carbonated Water* Ginger Ale* Tomato* Orange* Calpis Various Types of Tea Various Types 460 yen and up

■ Glass Wine Espino Pinot Noir 778 yen Ono Ro Bella 995 yen ■ Bottle Wine from 5000 yen

■ Glass Wine Van de Chaponniere 885 yen ■ Bottle Wine 4400 yen and up

Mini bottle 1340 yen - Bottle 6800 yen -

Sanyaku Akatobiba Kicchou Houshan Funotobasan Seikou Uduku Kuro Oumi Sousou Akakirishima Kuromirishima Maou Glass 668 yen and up 1 go 990 yen and up

Glass 550 yen, One cup 990 yen

Tandaka Tan (Shiso)

Ryukyu Dynasty Kiku no Tsuyu VIP Gold Zampa Premium 5-Year Old Sake Omoro 15-Year Old Sake Glass 558 Yen and up 1 Go 1100 Yen and up