Kushiyaki Horumon Mikan

Cooked in a broth based on bonito, it is simmered together with various parts of offal and vegetables such as radish. Please enjoy the offal infused with the delicious flavor of the broth!

This is the part at the base of the tongue, a premium cut with rich fat.

This is the part from the middle to the tip of the tongue. It has a chewy texture and a rich flavor.

Also known as 'Tanggeta', it is the part where the tongue connects to the jaw. You can feel a meaty flavor within the umami of the tongue.

This is the part of the cow's cheek. It is a red meat with concentrated umami flavor, and the more you chew, the more umami you can taste.

Meat from the jaw. It is the most textured part among the red meat of offal.

This is the part on both sides of the diaphragm. It is located between the chest and the abdomen and corresponds to the muscles that move the lungs. It has a red meat-like appearance and is the best part of the hormone, where you can also feel the sweetness of the fat.

This is the central part of the diaphragm among the internal organs. It has less fat than harami, is low in calories, and allows you to enjoy the red meat quality even more.

Refers to the heart of a cow. It is characterized by a moderate texture and has little odor, making it recommended for those new to offal.

It becomes the lungs of a cow. It is characterized by a fluffy, soft texture like marshmallows, and the taste is somewhat similar to liver.

It is the liver of a cow. It is a part rich in iron and nutrients. Many people find it difficult due to its unique smell and texture. Our liver is carefully processed from fresh meat, selecting parts without sinew (which are less likely to remain between the teeth), so we hope you will try this dish at least once.

As the name suggests, it is the small intestine of the cow. It is a part also called 'Maruchou' and is very sweet and juicy with fat, making it perfect for hot pot!

This is the rectum of a cow. It is a non-fat type of teppan. We prepare it in a way that makes it easy to eat with hidden cuts. It has a slight unique taste, but it is delicious.

This is beef large intestine. it is also called daechang, which comes from the korean word daechang, which means large intestine. this cut has a good balance of thickness and fat, and is characterized by its firm texture.

It is the fourth stomach of the cow, one of the four stomachs. It is particularly fatty and has a sweet taste.

This is the first stomach of the cow. The crunchy and firm texture is the charm of Mino. In our restaurant, we use the thinner parts for Mino Pon. Upper Mino refers to the thicker cut, which has been prepped for easier eating. It can be enjoyed deliciously with either salt or sauce.

It is the second stomach of a cow. It has a bumpy appearance resembling a beehive, and is characterized by a unique crunchy texture. At our restaurant, we pre-boil it to make it easier to eat.

This is a rare cut with fat sandwiched between the mino. The rich sweetness of the fat matches perfectly with the texture of the mino, making it the best.

The aorta near the heart. It is also called 'Hatsumoto'. It has a crunchy texture and a mild flavor.

Our handmade beef tsukune is one of the top 3 popular items in our store!

We offer recommended skewers selected by the manager at a great price!!! If you have any parts you dislike, please let the staff know when placing your order.

with black vinegar dressing

One serving per person, second serving is 390 yen

For details on the displayed prices, please contact the store.