Akayashiro Honō

It is the heart. It is fresh enough to be eaten raw, with little fat and a mild flavor.

It is the small intestine. It has a lot of fat and a plump texture. It is a very popular part.

This is a part with fat and a lot of umami from the fourth stomach. It has a crunchy texture.

It is a cartilage from the throat. It has a crunchy texture and is popular as a companion to alcohol.

It is the aorta. As the name suggests, it has a crispy texture and is very bland.

The third stomach, popular even when served raw. A healthy cut with low fat.

The area where the heart and aorta connect. It has a chewy texture.

It is the first stomach. We use Mino sandwiched with fat in between.

It is the large intestine. It is also called Tecchan. It has a chewy texture.

It is liver. It has a crispy texture.

This is the meat from the lower jaw. The more you chew, the more flavor it releases.

We will serve a selection of recommended hormones for the day. *Price is for one serving. You can order from two servings.

This is the central part of the tongue. It has a moderate amount of fat and the meat is tender.

The part at the base of the tongue. It has a good amount of fat and is very tender in texture.

This is the part of the tongue. It has very little fat and is a chewy part.

This is the part at the base of the tongue, known for its moderate fat content and texture, making it an enduringly popular product.

A platter of upper tongue, tongue sinew, and tongue tip. *Price is for one serving. Available for orders starting from two servings.

A delicacy that can only be offered fresh☆ *For inquiries about availability, please call us for confirmation. We also accept reservations♪

A special dish that can only be offered fresh☆ Please call us for confirmation regarding availability. We also accept reservations♪

A delicacy that can only be offered when fresh☆ *For inquiries about availability, please call us for confirmation. We also accept reservations♪

A rare item that sells out quickly☆ *For inquiries about restocking, please call us for confirmation. We also accept reservations♪ *Please heat it before consuming.

Uses triangular rose cuts. This is a part of the rose that has a lot of flavor.

This is a particularly fatty part among the triangular cuts of beef.

It is the diaphragm. It has a lot of red meat, is elastic, and is packed with flavor.

Uses ribeye. Characterized by its rich flavor.

This is a particularly fatty part of the harami.

This is beef from the thigh. It has little fat and a tender texture. It is cut thick!

This is the meat from the rear part. It is characterized by moderate fat and a tender texture.

This is cheek meat. It has a moderate amount of fat, a pleasant texture, and is a part with a lot of umami.

*Price for one serving. You can order from two servings.

We offer three types: napa cabbage, cucumber, and daikon.

A dish of Agui simmered sweet and spicy with homemade soy sauce and sansho.

Tenderly simmered beef tendons in a flavorful broth. A reasonably priced dish that pairs perfectly with drinks and rice, made possible by a yakiniku restaurant!

We offer a namul made with seasonal vegetables including bean sprouts, daikon, fern, and komatsuna.

We always have more than 10 types of namul available♪ Each namul item starts at 380 yen.

A salad containing lettuce, tomatoes, cucumbers, and sesame leaves.

A salad that is very popular among Akayashi and Shiro fans. Be sure to try it at least once!!

We put chanja in Korean sushi [gimbap]! It's a very popular dish.

★Freshly cooked clay pot rice is available★ It takes about 30 to 40 minutes after you place your order. If you make a reservation by phone in advance, we can serve it to you without making you wait. 1.5 go \580 3 go \1070

Medium 280 yen, Large 400 yen

The key is the homemade steamed pork and miso-marinated egg yolk!! Perfect for finishing off a meal!!

The collaboration of gooey melted cheese and piping hot stone cooking... irresistible (^_-)-☆

This combination is the best for various reasons☆