Horumon Niku Mondaiya Ogawa Shoten Sakai Higashi Ten

We serve two portions of Marucho without cutting them, keeping them long. By grilling them without cutting, we lock in the rich flavor of the fat for a juicy finish!

A punchy hormone dish made with plump gatsu shin sourced daily, seasoned with plenty of green onions and garlic.

Fresh small intestine seasoned with red chili peppers and green chili peppers for a strong spiciness. The flavor of the fat stands out.

A popular platter featuring carefully selected delicious hormone seasoned with salt and garlic.

Three types... 880 yen, Five types... 1,540 yen. Carefully selected assortment by the skilled owner. *The photo shows the three types selection.

This is the cheek part of black pork. It has a chewy texture and is delicious.

It is the second stomach. The inside is shaped like a beehive.

It is a part of the heart. It has a bit of chewiness, and the flavor is mild, with sauce recommended.

It is a food passage. Both in appearance and taste, it is close to the red meat part.

It has a fluffy texture from the lung part. The taste is mild.

The tip of the tongue, with little fat and a mild flavor. Rich in B vitamins.

Achilles tendon. It has a firm texture and is recommended with salt.

It is the third stomach. It has many fine folds and a crispy texture.

This is beef liver. It is rich in iron and also contains a lot of folic acid, which is good for preventing anemia.

The fourth stomach. Recommended with both salt and sauce for a perfect balance of fat and rich umami.

It is the heart. The flavor is mild and characterized by a crunchy texture.

It is the aorta of the cow. As the name suggests, it has a crunchy texture.

It is the cartilage of the trachea and the hardest hormone. Sauce is recommended.

This is a cut that resembles a mix of tsurami and sinewy meat. Salt is recommended.

Characterized by a bouncy texture and juicy fat, it is rich in collagen.

A part of the Mino, this cut is firmly sandwiched with fat. When you bite into it, juicy flavors burst out.

This is a part of the tongue that has a bit of chewiness. Salt is recommended.

This is the meat from the cheek. It is a popular cut known for its rich and robust flavor.

The king of hormone. The exquisite texture and balance of fat are the best.

It is the first stomach. It has a firm texture and is very chewy. The flavor is mild.

This is a part where the small intestine is turned inside out to trap the fat inside.

It is a slice of tail. The flavor is lean and rich in collagen.

We use only the core part of fresh liver, freshly sourced in the morning, in a luxurious manner.

We slowly simmered truly fresh offal until it became tender. We are confident in our ingredients, so we focused on seasoning with salt.

This is a masterpiece that the owner, who loves pork trotters, has pursued to find the truly delicious way to enjoy them. Please savor the pork trotters rich in collagen.

We use only the fresh core of the heart sourced on the same day. It is characterized by a crisp texture.

Fresh and mild senmai cut into a texture that is easy to eat. Served with homemade chojang for a refreshing taste.

This is a yukke made with harami from Kuroge Wagyu, which can only be obtained in small quantities from one cow. The rich flavor and texture of the harami stimulate the appetite.

Wrap meat with special miso in healthy lettuce and eat!!

This is a special dish researched by the owner, who loves ramen, using beef bones sourced from a slaughterhouse, designed to be enjoyed after drinking.

(Small) 385 yen (Medium) 495 yen (Large) 550 yen

Small... 715 yen

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