Kameido Horumon Yokohama Tsuruyacho

For those who are not familiar with the different types of horumon, or for those who are actually trying horumon for the first time, we recommend this introductory three-piece salted horumon platter. We dare to use fresh and authentic horumon with a simple salt flavor! This is a dish that will help you to clearly understand the difference in taste, sweetness of fat, and texture of the raw material itself. The saltiness of the hormone is the real thing, and without any unnecessary seasoning, you can directly enjoy the umami, sweetness, and savory flavor! Grill it as it is and take a bite to feel the saltiness and the original flavor of the hormone. This is an introduction to KAMEHORU that will make you think, "Hormone is so delicious! Please try it as your first dish.

This is the Salt Hormone Introduction Five-Point Platter from Kamehoru! It's easy to understand even for beginners, allowing you to enjoy the texture, fat, and aftertaste of carefully selected fresh hormones. 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 midsection, with the meat's umami seeping out more with each bite. The balance of fat and salt is pleasant. It reaches a climax with sweet, rich fat that spreads deliciously. Eating it last provides an unmatched sense of satisfaction. For hormone beginners who are unsure of what to order or want to learn about the differences in hormones all at once, this is the perfect choice. The five unique characteristics teach you the joy of hormones on a single plate.

When you come to Kamehoru, this is a must-try! It's the mixed hormone, a specialty of Kamehoru!! We carefully select the freshest hormones of the day, allowing you to enjoy the different textures, sweetness of the fat, and umami all in one plate, truly a classic menu of Kameido Hormone♪♪ First, grill it as is, and you can savor the flavor with Kamehoru's special miso sauce, enjoying the umami of the ingredients♪ When the fat starts to come out, don't flip it too much; the perfect timing is when the surface is nicely grilled, and the overflowing fat and aroma are irresistible! Change the flavor halfway with the secret sauce on the table, and in the second half, add richness and punch with Kamehoru's secret sauce on the table! It's deliciousness that you can't stop enjoying with rice or alcohol♪ A carefully selected mixed hormone, with different textures and umami from the fat for each part, and the aroma is enhanced by grilling on a shichirin♪ This is a dish that will make you think, 'Is hormone this delicious?' If you're unsure, start with the mixed hormone!! Please enjoy the specialty of Kamehoru♪♪

The charm of turtle hormone (miso sauce) is that when grilled, the fat becomes crispy and fragrant! The special miso sauce, which has sweetness and richness, intertwines with the deliciousness of the fat, overflowing with juiciness the more you chew! It has a firm texture, and the more you chew, the more the flavor spreads; it is truly a dish that becomes addictive! First, grill it slowly, without rushing, and wait until the fat seeps out to the surface and becomes lightly crispy; that is the key! 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 deliciousness of the fat go perfectly with both barley rice and white rice. Enjoying it with alcohol, such as beer or highball, will make the next bite irresistible. For hormone lovers, please fully enjoy the combination of 'fragrance × sweetness of fat × richness of miso'!

Because it is carefully selected fresh hormone, we intentionally use a salty flavor! This is a proud dish of Kamehoru that directly conveys the quality of the ingredients. The more you grill it, the tastier 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 deliciousness of the fat to fill your mouth more and more! The addictive aftertaste, with the salty flavor enhancing the umami, makes it enjoyable until the very end without getting tired of it. First, enjoy it as it is, just with Kamehoru's traditional salt sauce, taking a bite without anything else to savor the perfection of the ingredients and salt! Make sure to grill it well until the surface is colored and the fat starts to ooze, which is the perfect timing to eat! Freshness makes the salty flavor delicious! 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 hormones, 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 strong, and the more you chew, the more delicious it becomes, making it an exquisite 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 offal, 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 strong, and the more you chew, the more deliciousness overflows from this exquisite offal!

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!

Limited quantity!! Original menu from Kamehoru♪♪ Hatsu, gently wrapped in a net of fat, is a dish for connoisseurs. Moist × juicy, as it cooks, the net fat gets grilled, melting the fat and trapping the moisture and flavor of the Hatsu. The contrast in texture, the springy Hatsu, combined with the rich aroma of the fragrant fat creates an irresistible deliciousness! The aroma when it’s done, and the moment the fat drips creates a fragrant scent that hits your appetite!! It is grilled by rolling it around on the net, please cook it evenly! Once the surface is nicely browned, cut it with scissors and enjoy it to your preferred doneness. First, take a bite as it is, and savor the pure flavor of the fat × Hatsu! The sweetness and umami of the fat, and the umami of the Hatsu expand with each bite, making it the best delicacy. Due to limited quantity, if you see it, please enjoy it as soon as possible♪♪

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, hence the name 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 it 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. It is indeed the small intestine, but it is not just cut; the inside and outside of the small intestine are turned inside out, creating a shape that wraps the inside with the outside. The richness of the fat that seeps into your mouth with each bite is a unique flavor of Maruchou. For those who love a rich taste, it is an irresistible deliciousness! It is soft and has a lot of fat, which makes it cook easily, so a lighter grilling is more delicious! Please enjoy the slightly charred outside and the juicy, tasty fat inside!

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

Limited quantity sale!! It often sells out right after opening... Very popular among regular customers, it's a first-come, first-served menu!! Characterized by its 'crunchy texture' and 'mild, non-peculiar taste', it has little fat and is an easy-to-eat part♪♪ It's a limited product that you are lucky to find!!

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 in 10 to 20 percent of the entire Mino! The charm lies in its crunchy and elastic texture. The more you chew, the more umami oozes out, which is its characteristic!

Hachinosu is the second stomach out of the four stomachs of a cow, known as the second stomach. It is a hormone with a chewy texture that is enjoyable to eat, and its unique crunch becomes addictive. The richness and umami specific to Hachinosu can be felt, and it is often praised as the most delicious among the four stomachs, making it a superb delicacy! 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 light flavor. 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 taste is light, elegant, and has a moderate umami flavor, 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 allows you to savor the flavor more with each bite!

This is red meat from the head and temple area, and it is extremely rare because only a small amount can be obtained from one cow! You can get about two fistfuls from one cow. The fat is moderate, primarily red meat with a suitable elasticity, and it is not too tough. Moreover, the more you chew, the more flavor it releases.

It is a part that corresponds to the rectum. The name comes from the fact that the part resembles a gun. It contains a lot of 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!

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. 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.' By grilling it thoroughly, the texture becomes firmer, and you can enjoy a rich flavor!

Hatsu is the part corresponding to the heart. Among hormones, it is characterized by being less peculiar 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 crunchy and crisp, not too soft like liver, and the more you chew, the more flavor it releases! It has little fat, a sensation close to lean meat, is light, but has a strong presence of blood umami and meat umami.

Hatsumoto is the 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 crunchier and firmer texture than the heart. The more you chew, the more flavor it releases. It has little to no strong taste, and its rich flavor is a characteristic feature. This rare cut is highly recommended for those who love crunchy textures!

Liver is the part corresponding to the liver. It is very high in nutritional value, and its deliciousness greatly changes with freshness and preparation, so please enjoy the fresh liver from Kamehoru! It is characterized by its rich flavor and deep umami, with a hint of sweetness. If overcooked, it becomes dry, so it is best to eat when the outside is slightly charred! 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, has no odor, and is characterized by a strong meat flavor. It has a crunchy and bouncy texture, is low in fat and light, and the more you chew, the more the flavor of the pork bursts out. It pairs excellently with alcohol, and the more you chew, the more flavor it releases, making it a favorite among connoisseurs.

Tsurami is a part located from the cheeks to the jaw of a cow's face. It is also called 'cheek meat.' It has a firm, muscular texture with a distinctive meat quality that combines red meat and moderate fat. It has a good chewiness and a rich flavor, and it is said to have a unique umami and texture among beef that makes it addictive once you try it! You can firmly feel the richness of the red meat, combined with moderate fat, and with every bite, the original taste of the meat spreads in your mouth. It has a bit of fat, which enhances the umami flavor!

Tontoro refers to the area near the junction of the head and body, from the underside of the neck to the shoulders. It is characterized by a good balance of texture, fat, and umami, with a lot of marbling, making it juicy and well-marbled. It also has a crunchy texture similar to cartilage, providing not just softness but also a delightful chewiness. Although it is fatty, its flavor is surprisingly refreshing! The balance between the lean meat and the marbling is exquisite, and its coarse, elastic bite is also popular. If you don't render too much fat and sear the surface to a crisp finish, you can fully enjoy the overflowing umami of the fat! Be careful not to overcook it, as it can become too hard if the fat is rendered out too much!

Beef Kalbi refers to the part of the cow that mainly comes from the belly. It is meat around the ribs, characterized by a structure of layers of lean meat and fat. The moment it enters your mouth, the rich and sweet fat spreads, which 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.

Harami is a part that corresponds to the diaphragm of the cow. Please enjoy our carefully selected fresh harami! Although it is classified as offal (hormone), its appearance, texture, and flavor are very close to that of red meat. Harami has a rich flavor due to its high blood flow and iron content, making it a highly regarded cut even among red meat lovers, despite being classified as offal. It is muscular but has a moderate amount of fat, making it easy to chew and juicy! When well-cooked, it offers a rich flavor and a slight amount of fat, allowing you to savor 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 as soon as you bite into it, and the simple seasoning of salt maximizes the quality of the ingredients! Undoubtedly the classic of grilled meat, Beef Tongue Salt!! It is a dish suitable for both the first plate and the final satisfaction. Please enjoy the proud Beef Tongue Salt from Kamehor!

Refers to the thick part of the diaphragm of the cow (sagari). It is called this name because its shape is square and resembles a brick. Of the diaphragm, the lumbar side is called sagari, and 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 it has a stronger richness than the harami part, with flavors oozing out the more you chew. The fat is moderate but not dry, and when grilled, it is juicy♪♪ 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, cut with scissors, and then 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! Thick cut beef tongue uses the highest quality part that can only be obtained in very small amounts from one beef tongue! It has a fine marbling and a strong sweetness from the fat. The fibers are tender, and even though it's thick cut, it has a good bite! This is the part where the unique flavor of beef tongue is most concentrated! When grilled to a fragrant finish, it becomes juicy inside! The more you chew, the more the meat juice and richness spread! Enjoy the satisfying texture and flavor that cannot be experienced with thin slices, from the delicious part that can only be obtained in very small amounts from one beef tongue, served in thick cuts!

Limited quantity product, first come first served! It's a better deal than two slices 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 a fine marbling and a strong sweetness from the fat! The fibers are tender, and even though it's thick cut, it has a good bite! This is the part where the unique flavor of beef tongue is most concentrated!! When grilled to a fragrant finish, the inside is juicy!! With every bite, the meat juice and richness spread! Enjoy the satisfying texture and flavor that cannot be experienced with thin slices, from the delicious part that can only be taken from a very small portion of the whole beef tongue, served in thick cuts!!

Beef tongue trimmings focus on the tip of the beef tongue, prioritizing flavor over shape. It features a rich umami that expands with each bite, appealing to connoisseurs. It has a firm texture, a strong meat flavor, and a characteristic that releases umami the more you chew! It truly shines when grilled, offering a charm that allows you to enjoy its savory aroma and flavor directly!

Beef Sagaru is a part of the diaphragm. Although it is classified as an internal organ, its appearance and texture are close to red meat, making it very popular in grilled meat dishes. Since the amount that can be obtained from one cow is limited, it is often treated as a rare cut! It is tender with fine fibers and the flavor of the meat gradually spreads as you chew! Grill it well on high heat to get a nice surface while keeping the inside juicy! Coating it well with sauce and pairing it with barley rice is the best! The special garlic sauce from Kamehoru, combined with meat juices and barley rice, is a perfect match!

This is a chorizo that is not just 'spicy', but where 'deliciousness' takes the lead!! The charm of Delicious Spicy Chorizo lies in three aspects: 1. The savory flavor of the meat that spreads the moment you bite into it, 2. The aroma of the spices, and 3. The pleasant spiciness that comes later♪♪ The juiciness of the coarsely ground meat and the crispy skin release a burst of meat juice! The richness of the pork expands with every bite!! It pairs perfectly with beer and highballs♪♪

White senmai refers to the third stomach of a cow (senmai). It is originally a dark color, but with 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! There is almost no fat, giving it a refreshing taste! The more you chew, the more you can feel the subtle sweetness and umami! First, try it as it is! And feel free to enjoy it with gochujang if you like!

Beef liver sashimi uses the liver of a cow. It is an organ rich in blood and high in nutritional value, and its freshness and preparation greatly affect its flavor, 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 liver, bringing out only a refined richness! It is carefully heated at a constant temperature, ensuring it can be enjoyed safely while maintaining texture and flavor. The beauty of its color and texture is striking, and it is finished to retain a rare feel typical of liver sashimi! Rich yet refreshing aftertaste, with sweetness and richness of the liver, while the mouthfeel is light! Please enjoy the special beef liver sashimi from Kamehoru!

Honeycomb tripe is a part of the cow's second stomach. It is named so because the inside resembles a honeycomb. It is low in fat and very refreshing. The fibers are fine, and depending on the preparation, it can have an astonishingly good texture! Additionally, it has a mild flavor that readily absorbs seasoning. While it is bland, the unique umami of the offal gradually becomes apparent as you chew! The sharp kick of Sichuan pepper adds to it, creating a pleasant aftertaste that expands with each bite. Honeycomb tripe with Sichuan pepper is a dish that maximizes the compatibility of the ingredients and seasonings!

Shiitake mushrooms have a strong umami flavor that intensifies when grilled, bringing out a broth-like richness! When heated over charcoal or a grill, the unique aroma of shiitake mushrooms quickly unfolds, stimulating the appetite. The plump caps and the thick texture that releases sweetness with each bite are appealing! They serve as a reset between meat dishes, balancing the fat in your mouth and enhancing the taste of the next dish. The key to grilling is to place the caps down (upside down) to retain the juices and concentrate the umami inside the cap! Also, avoid moving them too much; start with medium heat and cook slowly. When the surface starts to shine, it's time to eat! Be careful not to overcook; if they start to shrink, it's a sign that the aroma will dissipate. Enjoy them in a fluffy state!

Long green onion is characterized by its sweetness that intensifies when grilled. The spiciness of the long green onion decreases, 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 the inside retains moisture, making it juicy for you to enjoy!

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 rich parts like offal and fatty cuts. When placed on the grill, don't 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 to a whole new level!

The deliciousness of shishito peppers lies in their roasted flavor and juiciness! When grilled quickly in the center of the grill, the skin lightly chars and becomes fragrant, while the inside retains its moisture, making it 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 tripe stew that has been slowly simmered for hours! The tripe stew from Kameido Hormone is unique!! Carefully prepared, it retains only the original flavor of the tripe. The richness developed from long simmering, along with the fat and flavor of the hormone, dissolves into the soup, creating a deep 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!!

Specially made by Kame! This is garlic edamame! Boiled edamame is quickly stir-fried and coated with the fragrant flavor of garlic chips! Simple yet, the sweetness of edamame and the richness of garlic stand out, making it hard to stop eating with chopsticks or drinking! The garlic is not burnt, and the crispiness of the chips is transferred to the oil, leaving a refreshing aftertaste that enhances the natural umami of the edamame! It pairs perfectly with beer, highballs, and sours!

A specialty of Kamehoru!! Please be sure to try it!! The bean sprout namul, piled high with a punch of pepper, is an irresistible side dish that you can't stop eating!! 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 feeling that you can finish in no time!! When paired with rich kalbi or hormone, it resets your palate and doubles the deliciousness♪♪

A specialty of Turtle Grill!! Please be sure to try it!! First, you must taste the specialty of Turtle Grill!! The bean sprouts namul, piled high with a punch of pepper, is an irresistible side dish that you can't stop eating!! With a crisp texture and the unique crunchiness 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 feeling that you can finish in one go!! When you sandwich it between rich kalbi or hormone, it resets your mouth and doubles the deliciousness♪♪

This dish was created at the request of our customers!! Beware, it's addictive♪♪ Devil Bean Sprouts are a super spicy namul made by mixing bean sprouts with a special habanero sauce from Kamehoru! The spiciness hits you hard from the first bite, making it irresistible for spice lovers! The crunchy texture of the bean sprouts, combined with the stimulating spiciness and flavor of chili and spices, hits you directly, making it so spicy that you can't stop eating it, creating an addictive taste♪♪ Eating it after rich meat resets your palate instantly! 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♪♪

Authentic Korean chili pepper used!! The balance of umami, spiciness, and sweetness is the best!! The deep spiciness of the chili pepper enhances the sweetness of the napa cabbage, and the acidity from fermentation sharpens the aftertaste. It pairs perfectly with fatty offal! It resets your palate, making the next bite even more delicious♪♪ The crunchy texture and the umami spiciness that spreads as you chew make it an addictive dish!

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 creates a sharp contrast between the meat. It has a crunchy texture, and the more you chew, the more umami flavor spreads! The balance of spiciness is adjusted with the heat of the chili pepper and the umami of the seafood. The pleasant aftertaste resets your mouth 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 the sharpness of salt. With a light and crispy texture, it enhances the flavors of fatty grilled meat and white rice! Although it plays a supporting role, having it increases satisfaction significantly, making it a great side player. Enjoy the crispy texture and aroma straight away! It also works well as a palate cleanser. Wrap a small amount around white rice! After grilling kalbi, harami, or hormone, wrap it with Korean seaweed! Just tearing it and sprinkling it into soup or gukbap dramatically enhances the aroma and richness! It pairs perfectly with fatty meat, so in between grilled meat, wrap it, roll it, and tear it! Korean seaweed makes grilled hormone meat time even more delicious with just a small bite!

This dish features the crisp bite of fresh green peppers combined with the umami and saltiness of salted kombu, making it a super simple yet addictive item! The unique bitterness of the green pepper is gently wrapped 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! It's perfect as a side dish or a main attraction, ideal between bites of grilled meat. Whether it's the first bite to start your grilled meat experience, a palate cleanser after rich flavors, or a cool down before enjoying more drinks, it's refreshing, tasty, and irresistible! Although it may seem plain, it often turns out to be the most consumed supporting role.

This is Kamehoru's special macaroni salad! Finished as an adult's macaroni salad with a smoky aroma! The smoky scent spreads gently from the first bite. The rich mayonnaise is layered with a hint of smokiness, making it nostalgic yet firmly aimed at adults. Perfect as the first dish, in between rich fatty hormone dishes, or enjoyed slowly as a companion to drinks. 'Not just a macaroni salad,' this is a dish with a unique twist that is characteristic of Kamehoru! Just right between delicious grilled meat.

Freshly finished with aromatic chrysanthemum leaves, served with a special dressing for a refreshing and rich flavor. Recommended as a refreshment between meat dishes or as the first plate! Drizzle with the special dressing and enjoy!

A refreshing and classic dish that is delightful between bites of grilled meat! Chilled tomatoes are the perfect sidekick to enjoy fatty grilled meat even more deliciously. The coldness enhances the sweetness and acidity, instantly resetting the palate. The rich flavor of ripe tomatoes, their juiciness, and natural sweet-sourness leave a light aftertaste. Simple yet relying on the quality of the ingredients, without unnecessary seasoning, the true deliciousness of the tomato shines through. 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' will significantly increase your satisfaction!

The image of eating offal and rice together is not very common, right? But actually, barley rice goes incredibly well with it!! The poppy texture firmly absorbs the rich flavor of the fatty offal♪ With a refreshing aftertaste, it enhances the richness of the sauce and the garlic flavor♪ It washes away the grease, so it doesn't feel heavy until the end! Grill the offal, coat it well with the sauce, bounce it onto the barley rice, and take a big bite! It’s a great supporting actor that makes the deliciousness of the offal enjoyable until the last bite! The combination of sauce, fat, and the roasted aroma of barley spreads throughout your mouth♪♪ Please enjoy it!

Barley rice manga serving!! The image of eating hormone and rice together is not very common, right? But actually, barley rice goes incredibly well with it!! The poppy texture firmly absorbs the rich flavor of the fatty hormone♪ With a refreshing aftertaste, it enhances the richness of the sauce and the garlic flavor♪ It washes away the fat, so it doesn't feel heavy until the end! Grill the hormone, thoroughly coat it with the sauce, bounce it onto the barley rice, and take a big bite! A great supporting role that makes the deliciousness of the hormone enjoyable until the last bite! The combination of sauce, fat, and the roasted aroma of barley spreads throughout your mouth♪♪ Please enjoy!

If you want to enjoy barley rice but don't need that much, this is for you! You might not often think of eating offal with rice, right? But actually, barley rice pairs incredibly well! The chewy texture absorbs the rich flavor of the fatty offal perfectly! With a refreshing aftertaste, it 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! Grill the offal, coat it well with the sauce, bounce it onto the barley rice, and take a big bite! It’s a great supporting actor that makes the deliciousness of the offal enjoyable until the very last bite! The combination of sauce, fat, and the toasted aroma of barley fills your mouth! Please enjoy!

The negi shio gohan at the yakiniku restaurant enhances the main meat while being an irresistible side dish on its own. It's simple yet elevates the quality of the yakiniku! The crunchy white leeks 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 with the assumption of pairing with grilled meat, not too strong or too light, creating a taste that complements the meat, sauce, and fat! First, take a bite on its own to experience the aroma of the leeks, the saltiness, and the sweetness of the rice. Bounce the grilled meat onto the negi shio gohan, and the umami and aroma blend together! It may not be flashy, but it ends up being the most memorable, a dish for those in the know, so please take your time to savor it!

A very popular meal! Turtle Hole's Moon Viewing Chanja Rice, spicy × rich × deep flavor, a bowl that can be the main dish or the perfect finish!! The deliciously spicy chanja has a crunchy texture, with deep umami from fermentation, a spiciness that is sharp and a pleasant aftertaste♪ The creaminess of the egg yolk wraps around the spiciness, making the whole dish feel richer♪ The freshly cooked rice blends perfectly, with well-separated grains that hold the sauce and egg yolk, keeping it interesting until the last bite! It's good to mix well, but not mixing too much is also delicious, achieving the perfect balance of spiciness and richness! In between grilled meat or as a finish, the spiciness cuts through the lingering fat, inviting the next bite♪♪ Once you get hooked, this will be your only choice for a finish!

Special Kamehoru!! White cold noodles, with a transparent salt soup as the star!! The carefully made soup is clear yet rich, and the aftertaste is surprisingly refreshing! It cools down the mouth and stomach heated by grilled meat in one go♪ It washes away the lingering fat, leaving only the umami♪ And, the salt flavor remains sharp until the end!! 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 after-meal feeling even lighter♪ The aroma is elevated with white pepper, and the outline of the salt is clear. The noodles have a strong chewiness and smoothness, and the sweetness of the wheat spreads as you chew♪♪ White cold noodles may not be flashy, but those who understand will get hooked! It beautifully wraps up the lingering taste of grilled meat, truly the perfect finish!!

The special cold noodles (red) from Kamehoru are a bowl that combines 'refreshingly cold × spicy stimulation × lingering umami' that stands out both after a meal and as a finishing touch! The spiciness of the chili is not the main character; the heat is merely a supporting role, enhancing the delicious cold soup with the richness and kick of the chili, making the aftertaste more refined. Even though it's cold, the chilled soup accelerates your appetite, and every sip leaves you unable to put down your chopsticks due to the lingering chili flavor. It resets your palate even after eating fatty grilled meat! The combination of the chewy noodles and spicy soup is perfect, with the elastic noodles thoroughly coating the spicy broth, expanding the umami with every bite. Taking a bite without adding anything is the first step for connoisseurs to check the balance of spiciness, umami, and coldness! The special salt sauce (with vinegar) from Kamehoru on the table pairs excellently; a dash in the second half sharpens the spiciness, keeping 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 is an exquisite 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 level of addiction that goes beyond just being spicy! The sharp cold noodles with strong elasticity hold up against the heat without losing their texture until the end. It's perfect for resetting the stimulation after grilled offal, quickly switching from the lingering fat, serving as both a palate cleanser and a finale! Mix the special habanero sauce thoroughly with the green onions to evenly distribute the spiciness and umami. Take the first bite carefully; it packs more punch than it looks. The key is to gradually acclimate with small amounts. Offal → Devil Noodles → Offal, an infinite loop that doubles the deliciousness! A word of caution, it's quite spicy, so those sensitive to heat should be careful! For a night craving stimulation, Devil Noodles is a must-try for spice lovers, so prepare yourself and enjoy!!

White Komtang is a salt-based soup rich in flavor and depth, made by simmering beef bones, beef tendons, and beef for a long time. It is not spicy, and features a gentle yet profound taste that concentrates the 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, enjoy the straightforward umami of the soup and rice without adding anything. Scoop it together with offal or meat for a moment that truly showcases the value of Komtang! As a palate cleanser after grilled meat, take a bite between rich offal or kalbi to reset your mouth, making the next dish even more delicious! White Komtang Gukbap may not be flashy, but it is definitely a satisfying bowl. It quietly yet firmly wraps up the lingering taste of grilled meat, making it an exquisite dish!

White Komtan Kuppa is made by adding rice to white Komtan soup. It is a perfect bowl to enjoy between grilled meat or as a finishing dish. White Komtan 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 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 deliciousness is a combination of beef umami and the sharpness of salt, with the flavors of the ingredients coming to the forefront. 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 Komtan! As a palate cleanser for grilled meat, take a bite between rich offal or kalbi to reset your mouth, making the next dish even more delicious! White Komtan Kuppa may not be flashy, but it is definitely a bowl that guarantees high satisfaction. It is an exquisite dish that quietly yet firmly wraps up the lingering taste of grilled meat!

Red Komtang Soup is a rich bowl made by adding chili peppers and other ingredients to a base of white Komtang, which is slowly simmered with beef bones and beef. The depth of flavor combined with a spicy kick makes it addictive! The soup, infused with umami, has a strong foundation that doesn't become 'thin' even when spicy! It offers a flavor that is more savory than just spicy, with sweetness, roastiness, and lingering heat. It also plays a role in refreshing the richness of grilled meat! The taste is completed when paired with grilled meat, and it truly shines when enjoyed with fatty grilled meats and offal! This dish prepares your palate and makes the next bite even more delicious! First, try it as is, taking a sip without adding anything to fully savor the richness of the Komtang and the aftertaste of the chili pepper. After enjoying fatty offal or grilled meat, take a sip of the soup, resetting your palate and enhancing the flavor of the next meat! Enter the 'spicy but irresistible' zone!! Recommended for those who want to cleanse the richness of grilled meat, love spicy food, but don't want to compromise on umami! Red Komtang Soup is not a side dish, but a main character-level soup that elevates your grilled meat experience!

Red Komtang Kuppa is made by adding rice to red Komtang soup. It is a perfect bowl to enjoy between grilled meat or as a finishing dish. The red Komtang soup is based on white Komtang, which is slowly simmered with beef bones and beef, and finished with chili peppers and other ingredients, creating a rich and spicy flavor that is addictive! The depth of the soup, infused with umami, has a strong foundation that doesn't become 'thin' even when spicy! It is more about the delicious spiciness than just heat, with sweetness, roasted flavor, and lingering spiciness. It also plays a role in refreshing the richness of grilled meat! The flavor is completed when paired with grilled meat, and it truly shines when enjoyed with fatty grilled meats and offal! This dish prepares your palate and makes the next bite even more delicious! First, enjoy it as is, taking a bite without adding anything, and savor the richness of the Komtang and the aftertaste of the chili pepper. After enjoying fatty offal or grilled meat, take a sip of the soup to reset your palate, making the next piece of meat even tastier! Enter the zone of 'spicy but irresistible'!! Recommended for those who want to refresh the richness of grilled meat, love spicy food, but don't want to compromise on umami! The red Komtang soup is not a side dish, but a main character-level soup that elevates the grilled meat experience!

We prepare seasonal otoshi that is delicious for that time of year, based on our ingredients. This dish is designed to pair perfectly with our special sauce and special dressing, considering the compatibility with hormones and meat. 'Start here for deliciousness' is the essence of our otoshi. *We do not serve this to customers under junior high school age.

The offal is already well-seasoned. All of this is 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, ensuring it reaches the 'most delicious state' just by grilling. First, please try it as is, without any dipping! Enjoy the rich umami that spreads in your mouth the moment you take a bite, unique to Kamehoru♪ 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 like a completely different dish♪♪ Twice as delicious in one plate! This is the correct way to enjoy offal, Kamehoru style!!

This is the milk ice from Kameido Hormone! Rich yet refreshing, the depth of milk and gentle sweetness spread out, making it light even after grilled meat. It resets the aftertaste of grilled meat, wrapping the richness and aroma of fat with the creaminess of milk, pleasantly cleansing the palate. Because it is simple, it feels authentic, allowing you to enjoy the true deliciousness of milk directly without adding unnecessary flavors. First, take a bite as it is, and savor the coldness and sweetness of the milk directly. As a palate cleanser between grilled meat, having a little when strong flavors continue makes the next dish even more delicious! Slowly savoring it at the end enhances the satisfaction after the meal, and the refreshing aftertaste is perfect for settling the bill! After a hearty hormone grilled meat, it offers a gentle sweetness to take a breather. This is a guaranteed dish that beautifully concludes a meal at Kameido Hormone!

We offer today's recommended ice cream! 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 sharpness and lingering flavor. The cup 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 lingering taste of grilled offal. Gradually reset your palate with small bites, and at the right moment after rich offal, the next dish comes surprisingly light. Take your time at the end, savoring it leisurely after the meal, leaving a refreshing aftertaste and solid satisfaction. Enjoy the payment process too! A subtle sweetness that is not lacking in sharpness! A light finish that does not disrupt the lingering taste of grilled meat! The final delight! This dish perfectly wraps up a day at Kamehoru.